Small Batch Chocolate Chip Cookies
by: claire cary
These small batch chocolate chip cookies are the perfect recipe when your chocolate cravings hit! They have perfectly crisp edges with chewy, buttery centers. This recipe makes just 6 cookies and are so easy to make.
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6
Ingredients
Wet
- ¼ cup butter softened
- ¼ cup dark brown sugar
- 2 tablespoons white sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
Dry
- ½ cup + 1 tablespoon gluten free all purpose baking flour can sub for regular
- ¼ cup almond flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chocolate chips
Instructions
- Add the softened butter, brown sugar and white sugar to a bowl.
- Cream together with an electric mixer for 30 seconds.
- Add in the egg yolk and vanilla and beat until smooth.
- Add in the dry ingredients aside from the chocolate chips, making sure to spoon and level the flours.
- Beat until a smooth dough forms.
- Fold in the chocolate chips.
- Add the dough to the fridge for 30 minutes.
- Preheat the oven to 350 degrees Fahrenheit.
- Use a medium cookie scoop or 2 tablespoons and scoop into balls.
- Place on a baking sheet lined with parchment paper.
- Bake for 13-15 minutes or until the edges are golden brown.
- They will continue to firm up quite a bite as they cool, so careful not to over bake if you like soft centers!
- Let cool on the baking sheet for about 15 minutes, then transfer to a wire rack to finish cooling.
- Sprinkle with salt flakes if desired and enjoy!
Notes
If you use butter, be sure to use unsalted butter or omit the additional salt in the recipe.
To make these nut free, sub the almond flour for an additional 2 tablespoons of all purpose flour.
Serving: 1cookie / Calories: 205kcal / Carbohydrates: 32g / Protein: 3g / Fat: 13g / Fiber: 2g / Sugar: 19g
