The Best Way To Freeze Cookie Dough
If you want to make this chocolate chip cookie recipe super small batch, and have six cookies now and six later, you can freeze some of the dough. Chill all the dough down. Then, place however many balls of dough you are wanting to freeze on a parchment paper lined sheet pan. Cover lightly with plastic and then freeze until solid – 30 minutes to an hour. Transfer the dough to an airtight container or ziploc bag, and store in the freezer for up to 3 months.
I like to label the dough with what it is and baking time – you will need to add 2-3 minutes onto the baking time when baking frozen dough. There is no need to defrost. You can bake it straight from frozen! Sometimes we will bake just two cookies off to have in the evening. Having dough in the freezer is the best idea ever.
Faq: What Baking Equipment Do You Need
The Best Cookie Dough Scoops To Make Cookies
I mentioned earlier that using a cookie dough scoop was the fastest and easiest way to ensure evenly sized, perfectly round cookies. For this recipe, I recommend the following cookie dough scoops:
- A 1 ½-Tablespoon Cookie Dough Scoop
- Use this cookie scoop if you want to make four 3- to 3.5-inch wide cookies. My favorite 3-Tablespoon cookie dough scoop is also by Norpro.
In a pinch, you can also use a 1-Tablespoon cookie dough scoop. Scoop out 2 to 3 cookie dough balls with the scoop and smash them together to make 2-Tablespoon or 3-Tablespoon sized cookie dough balls. If you go the 2-Tablespoon route, youll end up with 5 cookies.
And if you dont want to invest in a cookie dough scoop, a 1-Tablespoon measuring spoon will do the trick! However, youll also need a small rubber spatula to help scrape out the cookie dough balls. Check out my guide to the Best Small Batch Baking Tools for more information!
The Best Go To Cookie Recipe
The simplicity and perfect texture of these small batch chocolate chip cookies is what makes this a go to recipe in my home. They’re so easy to make and I love how I don’t need to wait for my butter to soften. I use it as a base for so many of my other cookie recipes. They always turn out crispy on the edges with soft middles – my favourite texture for the perfect chocolate chip cookie.
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Why Is This Recipe In Grams
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here’s to accurate baking!
- ½ tsp espresso powder
- ¼ tsp baking powder
- ¼ tsp baking soda
- 180g chocolate from a bar, chopped , plus extra for pressing on top, if desired
What Type Of Chocolate Is Best For Small Batch Chocolate Chip Cookies
For the best results, use dark chocolate with over 55% cocoa solids, and use a high quality block of chocolate that you chop into chunks. When you chop chocolate, you make a variety of different shapes and shards that will get in all the crevices of the cookie dough. So, use your favourite dark chocolate the kind that you snack on.
Using block chocolate instead of chips will also give you better texture in the cookies. Block chocolate has a higher cocoa butter content so it will melt more evenly and readily to create pools of chocolate that will melt into the crevices. It also helps the dough spread. You can also use dark chocolate feves, callets or discs which are often made from couverture chocolate .
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Why You’ll Love This Recipe
Everybodys Favorite! Have you ever heard anyone say that they dont like chocolate chip cookies? Me neither!
Fuss-free! Youll use one bowl and mix everything together. It’s a simple enough recipe that anyone can make it!
Perfectly Portioned! This small batch version of the classic chocolate chip cookie makes it easy to whip up a few cookies for a quick dessert!
Do I Have To Chill The Cookie Dough
Yes! we baked these cookies plenty of times when we were in a rush and couldnt wait for the cookie dough to chill, and they tasted good of course, but when they are chilled, they taste AMAZING! Here is why you should chill your cookie dough:
- The first and the most important reason to chill the cookie dough is to let it cool. This step stops the cookies from spreading too much in the oven. Cold dough results in thicker cookies.
- The second important reason to chill the cookie dough is to let all the amazing flavors come together and create a rich cookie flavor.
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How To Make Chocolate Chip Cookies With Chewy Texture:
- Do not overdo the creaming step. Beat butter with brown sugar only until smooth and a bit fluffy like a damp sand, but not until pale. Over-beating will make them very crisp, but not as chewy.
- Use baking soda only not baking powder. Baking soda is alkaline and promotes browning through Maillard reactions to produce a nice rich flavour. Baking powder is more acidic and creates a cakier texture as well as a more pale colour.
- Measure flour accurately. Too much flour will leave you with a dry, doughy cookie where it will taste more pasty then butterscotch and caramel-like.
When you see how perfect these cookies turn out and how simple they are, you might just make small batches all the time!
They are so perfectly crunchy around the edges with dense and chewy insides. I promise these will please everyone well, at least it will please a small batch of 8-10 people
Why This Recipe Works
We scaled down our Perfect Chocolate Chip Cookies from 16 to eight cookies. The original recipe contains one whole egg and one egg yolk, both of which are difficult to halve, so we used a single egg yolk and added a small amount of water to… Read More
- 2 chocolate bar biscuit croissant topping
- 1 jelly cotton candy
- 2 caramels tart gummi bears
- 6 butterscotch caramel lollipops
- ¼ cup sugar
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How To Make Small Batch Classic Chocolate Chip Cookies
Ahhhh cookies. I love them. For a day. And then I dont want them around anymore. My kids either eat them all the first day or leave them on the counter for a week. Whats a Mom to do? Make less. Yes, this is my solution for all of the deliciousness, none of the leftovers. If I am making them for a function or to take to someone elses house I would totally make four dozen, but for my house, I just want a few. So I started reducing a favorite, easy and basic recipe a little more each time I made it and now this recipe makes just one sheet pan, a Bakers Dozen, and that is perfect for this house.
Using a mixer on medium speed, cream the softened butter together with the sugars. It is important that the butter isnt softened all the way to room temperature. Slightly softened is perfect. The mixer will do all the work!
Beat in the egg and the vanilla until the mixture is smooth.
Add the baking soda and salt and the first 1/2 cup of flour, stir just until incorporated.
Add the remaining flour 1/2 cup at a time, scraping the sides of the bowl as necessary until all the flour is incorporated.
Stir in the chocolate chips. If you would rather do nuts or fruit or all of the above that is fine too. Add one cup of something you would like in your cookies at this point in time.
Bake for 10-13 minutes until lightly browned on the edges . Cool the cookies for 15 minutes before serving. Store in an airtight container. Enjoy!
Why Are My Cookies Flat
If your cookies come out flat, that may be from a few reasons:
- You didnt chill the dough for long enough. It is very important to chill the dough for at least 30 minutes. This step is crucial and prevents the cookies to spread out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 30 minutes.
- You didnt add enough flour. One of the most common mistakes when making cooking is not adding enough flour or adding too much flour. This step is crucial and prevents the cookies to spread out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 30 minutes.
- Your baking soda may have expired. It is very important to make sure that you are using fresh ingredients when baking. So before starting to make any recipe, make sure that your ingredients are fresh and not expired.
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Chocolate Chip Cookie Recipe
Make one dozen classic cookies with this simple chocolate chip cookie recipe.
So many small batch cookie recipes out there ask you to split an egg, or mix tiny amounts of butter and sugar together to get “cookies for two,” or 6 little cookies. But, I’m giving you the best of both worlds: a recipe that makes 12 chocolate chip cookies that are classic, 3 or 4 bite treats, without the hassle of special ingredient preparation.
The beauty is, you can make 6 larger cookies with this recipe. Just adjust the baking time as noted in the recipe card below.
It’s the perfect cookie recipe for small households.
The Recipe Is Adapted From The Popular Chocolate Chip Cookie Recipe In My Cookbook Weeknight Baking
I bake a lot of chocolate chip cookies for Hummingbird High. But my all time favorite recipe is the one in my cookbook, Weeknight Baking. In my opinion, it makes the picture-perfect, dictionary definition of a chocolate chip cookie. The cookies are chewy and almost doughy in the centers, but with crispy browned edges. Each cookie is flat and wide, with lots of puddles of melted chocolate throughout.
So these small batch chocolate chip cookies? Modeled exactly after that popular recipe. These cookies have chewy centers, crispy edges, and of course, lots of chocolate with each bite.
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Can You Freeze Chocolate Chip Cookies
If you dont want to eat your small batch chocolate chip cookies at once, you can certainly freeze them. There are two ways to freeze your cookies:
Add The Egg And Vanilla
Add the egg yolk and the vanilla extract, and beat for an additional minute on high speed.
A few things:
- Continue to scrape down the sides of the bowl to make sure that the egg is evenly beaten in, and theres no sugar/butter mixture that hasnt been incorporated.
- Use real vanilla extract, not imitation. I love the flavor that vanilla adds to cookie dough, but imitation vanilla is very synthetic-tasting and alcohol-y. Real vanilla extract is more expensive, but it lasts forever and is 100% worth it.
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Baking Tips For Making Small
–Use softened butter. That means butter that sits out at room temperature for about 20 minutes. You can press a finger into the butter to make an indent, but your finger will not go all the way through easily. Softened butter is not room temperature butter.
–Use dark brown sugar. The only difference between light brown sugar and dark brown sugar is the molasses content. And when it comes to cookies, the more molasses, the better. Molasses makes cookies a lovely shade of golden brown, and it’s key for chewy cookies.
–This recipe uses just an egg yolk . I have a collection of recipes that use leftover egg whites if you’re interested.
–Use cup of chocolate chips for the dough, but feel free to push a few more chocolate chips on the top right when they come out of the oven. That’s a pro tip )
Ok, friends! I hope you love and adore this recipe for a small batch of chocolate chip cookies. I hope you make it at least a few times a month just like I do!
If you’re looking for Gluten-Free Teff Chocolate Chip Cookies, my friend Sarah has the best ones I’ve ever tasted that use teff flour and chewy dates. They’re so incredibly delicious.
Another fun variation is to add orange zest to your cookies. I also want to mention that you can use any type of chocolate chips and add nuts if you prefer your cookies that way. I have a small batch cranberry white chocolate chip cookie recipe that is a variation of this recipe.
How To Bake Frozen Cookie Dough
I dont have great luck baking this cookie dough from frozen. The butter wont melt quickly enough, before the flour sets. So, the chocolate chip cookies dont spread well enough and will remain more ball shaped and drier after baking.
Instead of baking them frozen, place the frozen cookie dough balls on a silicone mat lined, or parchment lined, baking sheet. Cover them with a clean kitchen towel and allow them to thaw until they reach room temperature. Then bake the chocolate chip cookies as instructed in the recipe card.
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More Recipes Youll Love
When I am not trying to share all my cookies or simply dont have anyone to give them to I love to go with these one-bowl small batch chocolate chip cookies though This recipe will give you 10 medium sized cookies. You can enjoy them with your little family or split them in half or in three and freeze whatever you do not want to bake right then and there. One of the cool things about these cookies is that they keep really well in the freezer.
So since it is just my sister and I, these soft chocolate cookies hit the spot just right. We enjoy a couple or so each on the day I bake them and then store the rest in an airtight container.
She often snacks on them in the morning since culturally we are more inclined to enjoy sweet food for breakfast, which makes me a little weird since I absolutely prefer savory over sweet in the morning.
How To Get Perfect Chocolate Puddles
I like to use a little trick to get those big puddles on the tops of my chocolate chip cookies. Just before the dough goes in the oven, I take each ball of dough, and flatten it slightly. I then press chunks of chopped chocolate onto the top. You can add some of the chocolate dust from chopping too. Then I squeeze it back into a ball, and place it on the baking sheet. This means that when the cookie bakes, the chocolate will end up spread across the top of the cookie, and give you those big chocolate puddles on the tops. If you are freezing your cookie dough, do this step before they go into the freezer. You can’t squish frozen dough!
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The Benefits Of A Small Batch Chocolate Chip Cookie Recipe
Truthfully, despite my focus on small batch baking, I avoided developing a recipe for small batch chocolate chip cookies. Why? Chocolate chip cookie dough freezes beautifully. As a result, if planned well, any cookie recipe can become a small batch baking recipe. But what if you dont have space in your freezer? I know mine is always filled to the brim with frozen vegetables, leftover bakes, and Trader Joes orange chicken. Freezer real estate is precious in my house!
Theres also the fact that neither Erlend or I have very much self control when it comes to food. If theres a pile of frozen cookie dough in the freezer, well treat ourselves to nightly cookie until it runs out. That means a cookie every day for 2 weeks! Not exactly a healthy lifestyle, lol. Limiting the recipe yield to just 4 or 6 cookies means that we wont overindulge.
So enter this small batch chocolate chip cookie dough recipe. It makes just enough cookies for a small household to finish without storing any leftover dough or cookies!
How To Make 12 Delicious Cookies
- Heat your oven ahead. Please make sure to use an oven thermometer so you know your temperature is correct.
- Line cookie sheets with parchment or a silicone baking mat. This not only helps cleanup, but helps the bottom of your cookies bake perfectly.
- Beat the butter and sugar together first, then add the eggs and mix that well. aerating the batter before adding the flour helps with leavening and lift.
- Divide the dough into 6 or 12 equal balls and bake!
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