The only small-scale chocolate chip cookies recipe that isn’t chilled that you’ll ever need
Today, I’m sharing this recipe with such gratitude. I’ve been reducing recipes since 2009, however it wasn’t until the year 2010 that I launched this blog. First recipes I’ve wanted to share in this blog is a small-scale chocolate chip cookie recipe.
Everyone has chocolate chip cookies from time to time and every now and then, but we never will need the equivalent of four dozen. I believe on the dessert to two idea over the years. A small amount of authentic dessert is much better than most of the fake food. Small batch desserts are a part of our daily lives in a snap!
You may have asked”Why don’t you keep the dough you have left over?
Although I know you can keep cookies that are left over on the shelf in my freezer, I am not able to trust the frozen dough for cookies. I’m among those who thinks that frozen dough is more delicious than baking cookies! If I were to freeze each cookie batch that was left over dough, I’d soon require a large freezer to make room for more freezer space!
It’s not like I can be trusted with an assortment of cookies that produces more than a dozen cookies. I’m hoping that you’re in similar to me! Since you’ve found this website it’s possible that you are. If so then we’d like to welcome you!
Chocolate chip cookies that contain shortening? !
The people who read my blog loved my initial recipe for small batches of choc chip cookies. I’m glad you think it’s incredible to have a tiny recipe for cookies you can bake when a craving for cookies comes up. Also, you’ll appreciate the fact that this recipe makes about 10-12 cookies instead of the usual four dozen cookies that are typically found in traditional recipes.
I love that neither one of us is averse to leftover cookies. We’re exactly the same as me and you.
But my initial recipe for a small portion of cookies with chocolate chips included shortening. I have a family from the South and shortening is one of my favorite ingredients and is only used when it’s in moderate amounts. But, I’ve found that the majority of you do not recommend shortening at any cost.
After numerous emails asking if this recipe could be made using only butter I decided to make it for myself! I’m so happy I took your suggestion.
It turns out that chocolate chip cookies that are made without shortening can be amazing and you’ll get the same chewy gooey, melty cookie that we’ve always wanted. Butter is the way to go dear readers!
You’ll love these cookies since they’re made with all the butter as well as darker brown sugar. If you own my first book, Dessert for Two, you’re able to make use of this recipe to modify the recipe.
Small Batch Chocolate Chip Cookies for two. Recipe yields just one dozen cookies, which is perfect for two!
If you’d like to continue making the recipe from scratch using shortening, it’s okay! This is just to ensure you have enough cookies. The original ratio was 4 tablespoons butter to two tablespoons shortening.
It would be great fun to prepare both of these recipes together and have a taste-testing celebration!
The shortening process makes cookies more fluffy but still gives them a sharp edge. It’s an amazing process however, I can understand if you’re not keen on baking using it.
Tips to make smaller-batch chocolate chip cookies
Use softened butter. This is butter that has sat in room temperatures for approximately 20 minutes. You can put a finger in the butter and create an indent, however your finger won’t be able to go through the entire butter quickly. Softened butter isn’t cold butter.
Use darker brown sugar. The only difference from light brown sugar to dark brown is their amount of molasses in the sugar. In the case of cookies the more molasses the more delicious. Molasses creates cookies with a beautiful golden brown color and is the key ingredient to chewy cookies.
This recipe is based on one egg yolk (because it’s a small batch). I have a variety of recipes that make use of leftover egg whites if you’re looking for ideas.
Use 34 cup of chips to make the dough however, you are free to sprinkle additional chocolate chips right on top when they are out from the oven. That’s a pro tip 😉
Okay, dear fellows! I hope you will love this recipe and will love it for a small batch Chocolate Chip Cookies. I hope that you will make at least a couple of times throughout the month as I do!
6 tablespoons of unsalted butter softened
1 cup of dark brown sugar
3 tablespoons of sugar granulated
1 . Large egg yolk (egg white saved to be used in another way)
3/4 teaspoon vanilla extract
1/2 cup plus 2 tablespoons of all-purpose powder
Fine salt 1/8 teaspoon
1 teaspoon baking soda
1 teaspoon baking powder
1/3 cup choc chips
Preheat the oven to 375 degrees. Cover a baking sheet that is light-colored with an abrasive mat.
In a large bowl beat the butter using an electric mixer at medium speed until it is fluffy around 20 minutes.
Add the sugars and beat for around 30 minutes. The mixture will change to pale and appear light and fluffy.
Then next, add the egg yolk , and vanilla, beating until they are the two are.
Mix together the flour with salt, baking soda, along with baking powder, in an additional bowl.
Sprinkle the flour over the top of the butter mix and mix until the flour is incorporated.
Mix in chocolate chips.
Make 12 dough balls and place them in a uniform manner on the baking sheet.
Bake for 8-10 minutes. taking the cookies out of the oven once the edges are beginning to become golden brown.
Let the cookies sit in the pan for one minute before transferring them to the rack on a wire to cool.