This is one of my favorite small-batch cookie recipes made without eggs, and it makes a dozen salted chocolate chip cookies. These cookies are rich with a crispy outside edge and slightly chewy inside.
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.
- Milk: Whole milk is preferred; however, you can use reduced fat with good results.
- 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 substitute a white chocolate chip or use bar chocolate broken into small pieces.
- Flaky sea salt
(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 milk and vanilla. Lower the hand mixer’s speed and gradually add the dry ingredients. When everything is mixed, fold in the chocolate chips with a wooden spoon.
Scoop the cookies 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 it soften in a large bowl before creaming the butter and sugar.
- Add the sugar to the butter and mash it all up using a wooden spoon.
- Use the back of a fork and beat the butter and sugar until it’s nicely smooth and fluffy; this takes 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 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 lovely 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:
More Small Batch Eggless Desserts
Salted Chocolate Chip Cookies
- 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
- 2 tablespoons milk
- ½ teaspoon vanilla paste
- ½ cup semi-sweet chocolate chips
- Flaky sea salt
- 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.