Small Batch Chocolate Chip Cookies
Small Batch Chocolate Chip Cookies are the perfect cure for your chocolate chip cookie cravings! Gluten free, dairy free Nestle Toll House Copycat recipe made in a half batch, just 12 cookies when you are needing your sweet fix!
Servings 12 cookies
Calories 266kcal
Equipment
- 1 baking sheet
- 1 sheet of parchment paper
- 1 ice cream scoop
Ingredients
- ½ cup butter
- ½ cup sugar
- ½ cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ cup flour
- ¾ cup chocolate chips
Instructions
- Cream together softened butter, brown sugar and raw sugar. Add in vanilla extract and egg.
- Mix together dry ingredients; gluten free flour, baking soda and salt and add in three parts to cookie dough.
- Gently fold in the chocolate chips until well incorporated.
- Once your cookie dough is mixed the next step is crucial to ensure your cookies do not spread. Chill your dough in the fridge for at least one hour.
- After your dough has chilled for one hour, use a regular size cookie scoop to scoop out 12 cookie dough balls. Shape balls to slightly flatten the tops and place two inches apart on a cookie sheet lined with parchment paper.
- Bake your cookies at 350F for 6-12 minutes depending on the size of your cookies. The guide in the Recipe Notes section will help you get started for baking time for based on the size of your cookie scoop.
- You will know your cookies are done when they are slightly browned around the edges. Allow the cookies to cool on the cookie sheet for five minutes then move them to a cooling rack to fully cool.
Notes
- How to prevent flat cookies: If you want your cookies to puff up more, remove the step in this recipe where you shape them. Simply scoop them from the chilled bowl and place them on the cookie sheet.
- Don't skip the chill: Be sure you never skip the step of chilling the dough for an hour. This really helps to prevent them from spreading.
- Storage: Store leftovers in an airtight container with a piece of bread for up to one week on the counter.
- Make Ahead and Freezer Instructions: Freeze cookie dough in balls on a cookie sheet for about one hour until frozen. Then store balls in a freezer safe container for up to 3 months. May be baked right from frozen with additional minutes added on as necessary.
- How long to bake: This guide will help you get started for baking time for small batch chocolate chip cookies based on the size of your scoop:
Small scoop: 6-8 minutes
Medium scoop: 8-10 minutes
Large scoop: 10-12 minutes
Nutrition
Serving: 1cookie | Calories: 266kcal | Carbohydrates: 37.8g | Protein: 3.2g | Fat: 12.2g