On top of that, smaller batch cookies mean that there is a higher chance of having freshly baked cookies to munch on. Who doesn't love fresh off the oven cookies?
Small batch bittersweet chocolate chip cookies -
Ingredients (makes 10 to 12 cookies)?
- 2/3 cup all purpose flour
- 3/4 cup bittersweet chocolate chips
- 1/4 teaspoon salt
- 1/4 cup or 4 tablespoons unsalted butter
- 1/4 cup brown sugar
- 3 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1 egg (smaller one if possible)
- 1/2 teaspoon vanilla extract
Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Remove the butter from the fridge and let it sit in room temperature till semi-melted. If the butter remains hard, simply warm it up in the oven for a little while.
Take a large bowl, sift in the flour, baking soda, and salt.
Take another large bowl or just use the bowl from the stand mixer, pour in the butter, brown sugar, and granulated sugar. Beat till smooth. Add in the egg, vanilla extra, and keep mixing till well incorporated.
Add the dry mixture to the wet mixture, usually in two batches, but since this is already a small portion recipe, add the dry ingredients all at once is totally fine. Keep mixing till fully combined and no lumps present.
Mix in chocolate chips with the help of plastic spatula.
Shape the mixture into smaller balls and transfer to the baking sheet. Remember to leave some room in between the cookie dough. Melon baller comes in handy here, but a rustic look formed by hands somehow feels more like a heart-warming snack.
Into the oven and bake for 10 to 13 minutes. Once ready, remove from heat and let the cookies cool for a few minutes. The cookies will harden a little once cooled down.
However, I can never resist eating chocolate chip cookies when it's fresh off the oven. The chocolate chips just melt in my mouth, making me uncontrollably reaching for more.