Sunday, December 7, 2014

Small Batch Chocolate Chip Cookies


Most chocolate chip cookie recipe make at least a few dozen cookies,so I googled for a small batch recipe as there are only me,bella and amar in the house.I wouldn't want to bake a lot of cookies and end up them in the trash no no no.

I baked them in tin cups and I thought iy would shape them perfectly.But,I forgot one thing that the cookie will spread and end up I got my thick cookie. So the batter turns into cakey texture more like cakey congo bars!But Alhamdulillah,it tastes sooo good though.So,here I present you the recipe.

Lindsay Ann's Perfect Small Batch Chocolate Chip Cookies
Yield: 8 (3 1/2 inch) cookies (click here for a full batch recipe)


  • 3/4 cup (90g) all-purpose flour, weighed or spooned and leveled
  • 1/4 teaspoon baking soda 
  • 1/8 teaspoon salt 
  • 1/4 cup (1/2 stick) unsalted butter, melted (browned if desired)
  • 5 tablespoons packed brown sugar 
  • 3 tablespoons granulated white sugar 
  • 1 egg yolk 
  • 1 1/2 teaspoon milk 
  • 1/2 teaspoon pure vanilla extract 
  • 1/2 cup semi-sweet chocolate chips (or mix-ins of your choice) 


Preheat oven to 350 degrees F. Sift/whisk together the flour, baking soda and salt; set aside. With an electric mixer, beat together melted butter and sugars on medium speed for about two minutes. On low speed, add the egg, milk and vanilla extract. Gradually add the flour mixture just until incorporated. Fold in chocolate chips or mix-ins of your choice with a spatula or wooden spoon. Scoop 8 mounds of dough onto a parchment lined cookie sheet. If dough is too soft, cover and refrigerate for 1 hour or up to 48 hours.

Bake in preheated oven for 11-13 minutes or until edges just start to turn golden brown but centers are still soft and puffy. Do not over bake. Let cookies cool for about 2 minutes on baking sheet before transferring them to a wire rack. Serve warm or cool completely and enjoy!


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