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Desserts

Small-Batch Chocolate Chip Cookies

TIME

30 minutes

DIFFICULTY

Easy

SERVINGS

4

CALORIES

270 kcal

CARBS

34 g

PROTEIN

3 g

FAT

14 g

Z Chocolate Chip Cookies

About this recipe

Ruth Wakefield introduced her chocolate-chip cookie recipe in the late 1930s at the Toll House Inn in Massachusetts. This small batch keeps the classic contrast of crisp edges, soft centers, and plenty of chocolate in four large cookies.

WHY YOU’LL LOVE IT

Crisp edges with soft, tender centers. A generous amount of chocolate in every cookie. A small batch that makes exactly four large cookies.

Ingredients

  • 1/4 cup packed brown sugar (54 g)
  • 3 tablespoons unsalted butter, softened (43 g)
  • 1 large egg yolk
  • 1/4 teaspoon vanilla extract (1 ml)
  • 1/2 cup all-purpose flour (60 g)
  • 1/3 cup chocolate chips (57 g)
  • 1/4 teaspoon table salt (1.5 g)
  • 1 pinch baking soda (about 0.3 g)

Preparation

  1. Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Beat the brown sugar and softened butter until fluffy, about 1 minute. Mix in the egg yolk and vanilla until combined.
  3. Stir in the salt and baking soda. Add the flour and mix until almost combined.
  4. Fold in the chocolate chips until no dry flour remains.
  5. Divide the dough into 4 portions, about 2 generous tablespoons each. Place them evenly apart on the baking sheet.
  6. Bake for 12–14 minutes, until the edges are just turning golden and the centers still look slightly soft.
  7. Let the cookies cool on the baking sheet until set.

Tips:

  • Spoon the flour into the measuring cup and level it off to avoid adding too much.
  • For flatter, crispier cookies, gently flatten each dough portion before baking.
  • For a nutty variation, fold in up to 1/4 cup chopped pecans or walnuts (29 g).

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