Small Batch Chocolate Chip Cookies

Posted on August 24, 2015  |  Print Recipe

A small batch of chocolate chip cookies that’s perfect a cookie craving!

The perfect mini batch of cookies and only 20 minutes from start to finish!

Let’s be honest, one cookie is never, ever enough. And a whole big batch, while appealing, is too many to eat in one sitting. Plus, sometimes you just want a homemade cookie and you want it fast. This chocolate chip cookie recipe is exactly what you need when you:

  1. 1) …want homemade cookies in just twenty minutes (not exaggerating!),
  2. 2) …want enough cookies to satisfy a craving and maybe share
  3. 3) …don’t want to be tempted by a giant batch of baked goods

In fact, not only do you need this recipe, but you need to get your hands on a copy of Christina’s wonderful Dessert for Two Cookbook. (And while you are at it, pre-order her next cookbook!) I’ve been drooling over her cookbook for months now and while I pretty much wanted to make everything (hello chocolate covered key lime pie and oatmeal cream sandwich cookies…), chocolate chip cookies seemed the best place to start.

Oh, and I think Matt agreed since the only complaint I got was the lack of milk in the fridge. Oops!

Small Batch Chocolate Chip Cookies - perfect for those cravings

5.0 from 2 reviews

Small Batch Chocolate Chip Cookies
Small Batch Bakery-Style Chocolate Chip Cookies
Recipe type: Desserts
Makes: 8-12 cookies

  • 60g (4 tablespoons) unsalted butter, softened at room temperature
  • 24g (2 tablespoons) solid vegetable shortening (I subbed softened unsalted butter)
  • 45g (1/4 cup) light brown sugar
  • 39g (3 tablespoons) granulated sugar
  • 25g (1 large) egg yolk
  • 4 milliliters (3/4 teaspoon) vanilla extract
  • 75g (1/2 cup + 2 tablespoons) all-purpose flour
  • 1g (1/4 teaspoon) baking soda
  • 1g (1/4 teaspoon) baking powder
  • ½g (1/8) teaspoon fine salt
  • ⅛ teaspoon instant espresso powder
  • 55g (1/3 cup) semi-sweet chocolate chips

  1. Pre-heat oven to 375 degrees and line a cookie sheet with parchment paper or a silicone mat; set aside
  2. In the bowl of an electric mixer with a paddle attachment, beat butter, shortening and sugars on medium-high speed until well combined (about one minute); add egg yolk and vanilla and mix on medium speed until combined
  3. In a separate small bowl, whisk flour, baking soda, baking powder, salt and espresso powder; slowly add to mixer while on low speed and mix just until combined; stir in chocolate chips
  4. Spoon cookie dough into prepared baking sheet (I used a medium cookie dough scoop) and bake 8-9 minutes or until edges are lightly browned; remove from baking sheet and place on a wire rack to cool (or better yet, eat warm out of the oven!)

I got 10 cookies with a medium cookie dough scoop
From the Dessert for Two Cookbook

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