How Do I Adjust Recipes for Larger Batches?

Sometimes, one batch of cookies just isn’t enough! To scale up your recipe: Double the ingredients while keeping ratios consistent. Use larger mixing bowls and baking sheets to accommodate the increased dough. Bake in batches to ensure even cooking, especially if your oven can’t fit multiple trays. Scaling recipes can seem tricky, but following these tips will make the process seamless.

Can I Freeze Small Batch Cookie Dough?

Absolutely! Freezing dough is a great way to enjoy small batch chocolate chip cookies whenever a craving strikes: Roll the dough into balls and freeze them on a tray until solid. Transfer the frozen dough to an airtight container or freezer bag. When ready to bake, pop them straight into the oven—just add a minute or two to the baking time.

What Are the Best Tools for Baking Small Batches?

Baking small batch chocolate chip cookies doesn’t require fancy tools. Here are the essentials: Small mixing bowls: Perfect for handling smaller quantities without making a mess. Mini baking sheets: Ensure your cookies bake evenly without wasting space. Cookie scoops: These make portioning easy and keep cookies uniform in size.

How Long Do Small Batch Cookies Stay Fresh?

Stored properly, small batch cookies can stay fresh for up to three days. Keep them in an airtight container at room temperature to maintain their softness. For longer storage, consider freezing them—just thaw before enjoying.

Small Batch Chocolate Chip Cookies: Ultimate Guide & Tips

Description

These Small Batch Chocolate Chip Cookies are the perfect treat for when you crave something sweet but don’t want a large batch. Soft, chewy, and loaded with gooey chocolate chips, they are ready in no time!

Ingredients

Scale

1/4 cup unsalted butter, softened
1/4 cup brown sugar, packed
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1 egg yolk
1/3 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1/3 cup chocolate chips

Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a small bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
Mix in the vanilla extract and egg yolk until well combined.
In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chocolate chips.
Using a spoon or small cookie scoop, portion out 6–8 cookie dough balls onto the prepared baking sheet, spacing them evenly.
Bake for 9–11 minutes, or until the edges are lightly golden. The centers will still look slightly undercooked.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For extra gooey cookies, press a few additional chocolate chips onto the tops of the dough balls before baking.
These cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 120 kcal
Sugar: 9 g
Sodium: 50 mg
Fat: 7 g
Saturated Fat: 4 g
Unsaturated Fat: 2 g
Trans Fat: 14 g
Carbohydrates: 14 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 25 mg

Keywords: small batch cookies, chocolate chip cookies, easy dessert, single-serve dessert