This is one of my favorite small-batch cookie recipes, and it makes a dozen salted chocolate chip cookies. Having a small kitchen and cooking for just the two of us, I'm always looking for simple prep options that require less space and fewer utensils.
If you enjoy this recipe, you might like my other small-batch cookie recipes.
Ingredients Notes & Substitutions
- Flour: all-purpose
- Baking powder & Baking soda are used as leavening agents.
- Butter: unsalted butter is best but if you use salted butter, reduce the amount of added salt.
- Sugar: You will use dark brown sugar, white granulated sugar, and powdered sugar.
- Eggs:
- Vanilla paste: I use paste because it has more deep vanilla flavor, however, the extract will also work fine.
- Chocolate chips: the mini semi-sweet are great for this small batch recipe. You could also substitute a white chocolate chip or use bar chocolate broken into small pieces.
- Flaky sea salt
Recipe Directions
(please see the recipe card at the bottom of the post for the complete written instructions.)
The first thing I do is measure out all my ingredients. You'll need an electric hand mixer and a large mixing bowl to cream the butter and sugars. Next preheat the oven and line a jelly roll pan with parchment paper.
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 the cookies out onto the jelly roll pan and sprinkle with sea salt.
Time to bake then enjoy!
Utensils used to make the cookies:
- Large Bowl
- Measuring Cup
- 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 soften in a large bowl before beginning the process of creaming the butter and sugar.
- Add the sugar to the butter and using a wooden spoon mash it all up.
- Use the back of a fork and beat the butter and sugar until it's nicely smooth and fluffy, This takes probably about 5 minutes if working with one stick of butter.
This method works just fine for cookies.
Can I freeze these chocolate chip cookies?
Yes, you can! let the cookies cool completely wrap tight and store them in a Ziploc freezer bag, make sure to remove the air from the bag before freezing. They should be fine for a month or two.
What to do with leftover chocolate chips? If you have leftover chocolate chips try my small batch of chocolate chip banana bread.
Helpful Recipe Tips
- Always use softened butter. Let the butter sit out at room temperature for about 30 minutes. When you can press a finger into the butter and it easily makes an indent, the butter is softened.
- Use dark brown sugar. Dark brown sugar has a higher molasses content, and for cookies, you want a higher percentage of molasses. The brown sugar also gives the cookies a nice golden brown shade and makes the cookies nice and chewy. and when it comes to cookies, the more molasses, the better. Molasses makes cookies a lovely shade of golden brown, and it's key for chewy cookies
- When the cookies come out of the oven, while they are still warm press in a few extra chocolate chips, it looks so pretty with the extra chips on top and adds more chocolatey goodness.
- When making a small batch cookies recipe I usually use a 2-cup measuring cup and a small whisk to mix everything up.
Small batch cookie recipes to try:
Salted Chocolate Chip Cookies
Ingredients
- ½ cup all-purpose flour
- ⅛ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon kosher salt
- 4 tablespoons unsalted butter room temperature
- ¼ cup dark brown sugar packed
- 2 tablespoons granulated sugar
- 1 tablespoon powdered sugar
- 1 egg yolk
- ½ teaspoon vanilla paste
- ½ cup semi-sweet chocolate chips
- Flaky sea salt
Instructions
- Place racks in the middle rack of the r convenient or toaster oven and preheat to 375°.
- Line a baking sheet with parchment.
- In a 2 cup measuring cup whisk together the flour, baking powder, baking soda, and kosher salt and set aside.
- In a large bowl, cream the butter, brown sugar, confectioners sugar, and granulated sugar. in a separate bowl using a hand mixer on medium speed to until smooth and fluffy, about 3-4 minutes.
- Add the egg yolk and vanilla and beat until light and fluffy, about 5 minutes.
- Reduce the hand mixer speed to low and gradually add the dry ingredients until just blended.
- With a wooden spoon fold in the chocolate.
- Use a small cookie scoop to place cookie dough onto the parchment-lined baking sheet.
- Sprinkle the cookies with sea salt.
- Bake cookies on middle rack rotating baking sheet halfway through baking, about 5 minutes. Continue baking for an additional 5-7 minutes or until just golden brown around the edges.
- Let cool slightly then transfer to wire racks to cool completely. Cookies will firm up as they cool.
Thanks for coming! Let me know what you think or share a tip.