This is my favorite small batch chocolate chip cookie recipe. Having a small kitchen, I’m always looking for simple prep options that require less space and fewer utensils. When working with smaller amounts of flour and dry ingredients, I’ll use a 2 cup measuring cup and a small whisk to mix everything up. Also,the cup makes it easier control the amount of dry ingredients to the wet ingredients.
The first thing I do is measure out all my ingredients. Next preheat the oven and line a jelly roll pan with parchment paper. You’ll need an electric hand mixer and large mixing bowl to cream the butter and sugars.
Mix in the egg and vanilla. Lower the speed on the hand mixer and gradually add in the dry ingredients. When everything is mixed together, fold in the chocolate chips with a wooden spoon.
Scoop out the cookies out onto the jelly roll pan and sprinkle with sea salt.
Time to bake then enjoy!
- Large Bowl
- Measuring Cu
- Electric Hand Mixer –
- Wooden Spoon
- Cookie Dough Scoop
- Measuring Spoon Set
- Measuring Cup Set
How to cream butter and sugar by hand
- Take the butter out of the fridge and let softened in a large bowl before beginning the process of creaming the butter and sugar.
- Add the sugar to the butter and using a wood spoon mash it all up.
- Use the back of a fork beat he butter and sugar until it’s nice a smooth and fluffy, This takes probably about 5 minutes if working with one stick of butter.
This method works just fine for cookies.