Recipe courtesy of
Stevie Stewart
for
Food Network Kitchen
Recipe courtesy of
Stevie Stewart
for
Food Network Kitchen
Watch how to make this recipe.
Small Batch Chocolate Chip Cookies
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- Level: Easy
- Total: 25 min
- Active: 10 min
- Yield: 12 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 217
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 1 g
- Sugar
- 20 g
- Protein
- 2 g
- Cholesterol
- 31 mg
- Sodium
- 117 mg
Sometimes you are in the mood to bake some chocolate chip cookies but don’t want to make the large amount usually called for in the recipe. Ta-da! We've created a recipe that yields just a dozen classic chocolate chip cookies — enough to satisfy your craving and share with a couple of friends.
- Level: Easy
- Total: 25 min
- Active: 10 min
- Yield: 12 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 217
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 1 g
- Sugar
- 20 g
- Protein
- 2 g
- Cholesterol
- 31 mg
- Sodium
- 117 mg
Ingredients
Directions
- Position a rack in the center of the oven and preheat the oven to 375 degrees F. Line a baking sheet with parchment.
- Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both sugars in another large bowl with an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Add the egg to the butter mixture, beating to incorporate, then beat in the vanilla. Reduce the speed to medium, add the flour mixture and beat until just incorporated. Stir in the chocolate chips.
- Scoop 12 balls of dough onto the prepared baking sheet (about 1 heaping tablespoon per dough ball) and place them about 2 inches apart. Bake until the cookies are golden but still soft in the center, 11 to 13 minutes. Let the cookies cool for a few minutes on the baking sheet, then transfer them to a wire rack to cool completely.
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