Print

Small Batch Chocolate Chip Cookies

melty small batch chocolate chip cookie
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3 from 1 review

Perfectly soft and slightly gooey chocolate chip cookies that come together quickly – no chilling of the dough or softening of butter needed. Oh – and all 8 cookies can be baked on a single tray!

Ingredients

Scale

1/2 cup + 3 Tablespoons All-Purpose Flour * – spooned and leveled

1/4 teaspoon Kosher Salt

1/8 teaspoon Baking Powder

1/8 teaspoon Baking Soda

3 Tablespoons Vegetable Shortening (I use Crisco)

1/3 cup Brown Sugar – packed

1 Large Egg

1 teaspoon Vanilla Extract

1/2 teaspoon Butter Extract – optional but encouraged

1/2 cup Chocolate Chips (mini semi-sweet chips recommended)

Instructions

preheat your oven to 350 Fahrenheit.

make the cookie dough

  1. In a small or medium-sized bowl, add the flour (1/2 cup + 3 Tbsp – spooned and leveled, see note), kosher salt (1/4 tsp), baking powder (1/8 tsp), and baking soda (1/8 tsp). Whisk together until combined – about 2 minutes.
  2. In a separate small or medium-sized bowl, add the vegetable shortening (3 Tbsp) and the brown sugar (1/3 cup – packed). Stir and mash together with a flexible spatula until you get a smooth paste without any white spots showing.
  3. Add the egg, vanilla extract (1 tsp), and optional butter extract (1/2 tsp) to the shortening and butter mixture. Stir and mash together until smooth. If you’re having trouble getting rid of any lumps, mash them with the back of your spoon or spatula.
  4. Pour the dry mixture of flour, kosher salt, baking powder, and baking soda into the wet mixture and gently stir together until most of the dry mix has been incorporated but there is still some flour showing.
  5. Add the chocolate chips (1/2 cup) to the bowl and stir until the chocolate chips are evenly dispersed throughout the dough and there are no dry patches of flour showing.

scoop and bake

  1. Using a small cookie scoop or a rounded Tablespoon, place roughly 8 scoops of dough on a baking tray with about an inch and a half of space between scoops.
  2. Bake for 10-12 minutes until golden brown and allow the cookies to cool on the tray before serving.

Notes

*To properly measure your flour: gently spoon the flour into your measuring cup then use a knife or the spoon handle to scrape any excess flour off the top.

To help with your grocery shopping, I’ve put together a list of where each ingredient is generally located in the grocery store and the total amount you will need for the recipe (NOTE: the quantities of the ingredients below do not change if you update the scale of the recipe).

Dairy:

  • Large Egg (1)

Pantry:

  • Vegetable Shortening (3 Tablespoons) – I use Crisco, it’s typically found in the baking aisle
  • Brown Sugar (1/3 cup)
  • Vanilla Extract (1/2 teaspoon)
  • Butter Extract (1/2 teaspoon) – optional, typically found near the vanilla extract of the baking aisle
  • All-Purpose Flour (1/2 cup + 3 Tablespoons)
  • Kosher Salt (1/8 teaspoon)
  • Baking Powder (1/8 teaspoon)
  • Baking Soda (1/8 teaspoon)
  • Chocolate Chips (1/2 cup) – use what you like, otherwise mini semi-sweet chocolate chips are recommended

Find it online: https://ficklebeabakehouse.com/small-batch-chocolate-chip-cookies/

Skip to content