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Small Batch Cookies Recipe

Small Batch Cookies Recipe


  • Author: Jasmine
  • Total Time: 20 minutes

Ingredients

Scale

Dry Ingredients:

  • 1/2 cup all-purpose flour – The base of the cookie; spooned and leveled.
  • 1/8 teaspoon baking soda – Adds lightness and rise.
  • 1/8 teaspoon salt – Balances the sweetness.

Wet Ingredients:

  • 3 tablespoons unsalted butter – Softened (not melted) for proper texture.
  • 3 tablespoons brown sugar – Adds moisture and depth of flavor.
  • 1 tablespoon granulated sugar – Gives crispness around the edges.
  • 1/2 teaspoon vanilla extract – Essential for warm cookie flavor.
  • 1 egg yolk – Helps bind without the excess moisture of a whole egg.

Mix-Ins:

  • 1/4 cup chocolate chips – Semi-sweet or milk chocolate, depending on preference.

Optional:

  • A pinch of cinnamon
  • Chopped nuts, white chocolate, or sprinkles

Instructions

👉 Step 1: Prep Your Baking Station

Preheat your oven to 350°F (175°C). Line a small baking sheet with parchment paper or a silicone baking mat. This helps ensure even baking and prevents sticking.

👉 Step 2: Cream the Butter and Sugars

In a small mixing bowl, use a spoon or spatula to cream together the softened butter, brown sugar, and granulated sugar. Mix until the texture is light and fluffy—this is the foundation for soft cookies.

👉 Step 3: Add the Egg Yolk and Vanilla

Stir in the egg yolk and vanilla extract. Mix thoroughly until completely combined and smooth. Using only the yolk keeps the dough rich without making it too wet.

👉 Step 4: Incorporate the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to your wet ingredients. Stir until just combined—avoid overmixing, as that can lead to tough cookies.

👉 Step 5: Fold in the Chocolate Chips

Gently fold in your chocolate chips or any desired mix-ins. The dough will be thick and slightly sticky—perfect for scooping.

👉 Step 6: Portion and Bake

Scoop the dough into 6–8 equal portions and place them on the prepared baking sheet, leaving space between each. Bake for 8–10 minutes, or until edges are golden brown and centers look slightly underdone (they will continue to bake as they cool).

👉 Step 7: Cool and Enjoy

Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or store in an airtight container.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Cuisine: Americans

Nutrition

  • Calories: 140
  • Sugar: 10g
  • Sodium: 60mg
  • Fat: 7g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 2g

Keywords: Small Batch Cookies Recipe