Best Half Batch Chocolate Chip Cookies Recipes

SMALL BATCH CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
• In a medium-sized mixing bowl using an electric mixer, beat the butter, brown sugar, and granulated sugar together for 1 to 2 minutes or until well combined.
• Mix in the egg yolk and vanilla extract until fully combined, stopping to scrape down the sides of the bowl as needed.
• Add the flour, baking soda, and salt and mix until just combined. Then, mix in the semi-sweet chocolate chips on low-speed until fully incorporated into the cookie dough.
• Cover tightly and transfer to the freezer to chill for 10 minutes.
• Using a 1.5 tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheet, making sure to leave a little room between each one.
• Bake for 10 to 12 minutes or until the edges of the cookies are lightly golden brown and the tops are set.
• Remove the cookies from the oven and allow to cool on the baking sheet for 5 to 10 minutes, then transfer the cookies to a wire rack to cool completely.

HALF BATCH CHOCOLATE CHIP COOKIES

Steps:

• Mix flour, baking soda, and salt.
• Mix in sugars, butter, eggs, pudding mix, and almond extract.
• Mix in chocolate chips.
• Drop by spoonfuls onto ungreased cookie sheet.
• Bake at 350°F for 8 to 10 minutes.
• Let cool on paper grocery sack or wire rack.

SMALL BATCH CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375. Line a light-colored baking sheet with a silicone mat.
• In a medium bowl, beat the butter with an electric mixer on medium speed until fluffy, about 20 seconds.
• Add the sugars, and beat for about 30 seconds. The mixture will turn a pale color and be fluffy.
• Next, add the egg yolk and vanilla and beat until just combined.
• Whisk together the flour, salt, baking soda and baking powder in a separate bowl.
• Sprinkle the flour on top of the butter mixture, and beat just until combined.
• Stir in the chocolate chips.
• Scoop the dough into 12 dough balls, and space them evenly on the baking sheet.
• Bake for 8-10 minutes, removing the cookies from the oven when the edges just start to turn golden brown.
• Let the cookies rest on the baking sheet for 1 minute before moving them to a wire rack to cool.