Delectable Chocolate Chip Cookies

"Think what a better world it would be if we all, the whole world, had cookies and milk about three o'clock every afternoon and then lay down on our blankets for a nap." —Barbara Jordan

I make this small batch cookie recipe whenever I want just enough cookies for my family. It is perfect when you do not want any leftover cookie dough. This recipe makes 12 classic chocolate chip cookies.

The cookie dough is super fast to make. The ingredients are simple and will likely already be in your pantry when a craving hits. Moreover, the small number of ingredients doesn't get too overwhelming to mix.

These cookies come out chewy and delicious every time. They are terrific for a quick snack after lunch. Believe me when I say they will not last longer than one day in your household.

Ingredients

½ cup flour

¼ teaspoon baking soda

⅛ teaspoon salt

3 tablespoons melted butter

¼ cup plus 2 tablespoons brown sugar

1 egg yolk

½ tsp vanilla

⅓ cup semi-sweet chocolate chips

Directions

1. Prepare. Preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
2. Mix the wet ingredients. In a small mixing bowl, combine the butter and sugar. Whisk in the vanilla and egg yolk until smooth and creamy.
3. Combine the wet and dry ingredients. Stir the flour, baking soda, and salt into the wet ingredients until just combined. Incorporate the chocolate chips.
4. Form the cookies. Depending on how many cookies you want, divide the dough into 2–6 portions. They will spread quite a bit, so allow at least 3–4 inches between each scoop of dough.
5. Bake. Bake for 12–15 minutes in the oven. Do not overcook. The insides may appear doughy, but they will continue to bake as they cool.
6. Cool. Cool for 5 minutes on the cookie sheet before transferring to a wire rack.

Baking Tips

• Use butter and not margarine. Make sure to soften the butter only and don't melt it. It changes the consistency of the cookies. I recommend unsalted butter in this small batch cookie recipe if you typically use salted butter.

• Do not grease your cookie sheets, as this spreads the cookies.

• I prefer dark brown sugar, which makes for slightly darker cookies with a deeper and richer flavor.

• Because this is a small batch cookie recipe, the easiest way to cut the whole egg in half is to use just the yolk. The yolk is preferable to the whites for the cookies because it contains more fat, making for a chewier cookie.

• The spoon-and-sweep method with a dry measuring cup is the best way to measure flour. Never measure flour with liquid measuring cups. The key is not to use the cup to scoop the flour directly from the container, as this compacts the flour and causes you to use more than you need. Instead, lightly scoop the flour into the measuring cup with a spoon, then level it with a knife. Too much flour can result in cookies that do not spread well in the oven.

• Cream sugar and butter for a chewy cookie for 2-3 minutes.

• Take care not to over-mix the dough so mix for 2-3 minutes at the most.

• Use a cookie scoop to ensure that all the cookies are the same size and turn out the same way.

• Do not overbake. Cookies will continue to bake for a bit, even when taken out of the oven.

• You can substitute milk chocolate or dark chocolate chips for semi-sweet chocolate chips.

Chocolate chip cookies are delicious and comforting when served with milk. This downsized recipe is excellent for automatic portion control.

Happy Baking!

What is your favorite type of chocolate chip cookie? Please share in the comments.