Best 8 Best Half Batch Chocolate Chip Cookies Recipes

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Chocolate chip cookies are a classic treat that everyone loves. They're the perfect balance of chewy and crispy, with a rich chocolate flavor. But sometimes, you don't need a whole batch of cookies. Maybe you're just craving a few, or maybe you don't want to have a whole bunch of cookies tempting you. That's where this recipe comes in. This is the best half-batch chocolate chip cookie recipe you'll find. It makes just 12 cookies, so you can enjoy a few without going overboard. And the best part is, it's just as easy to make as a full batch. The ingredients are simple and easy to find, and the instructions are clear and concise. So if you're looking for a delicious and easy-to-make half-batch chocolate chip cookie recipe, this is the one for you. This recipe is also a great way to experiment with different flavors. Try adding in some chopped nuts, dried fruit, or even a drizzle of caramel. The possibilities are endless! And if you're feeling really adventurous, you can even try making your own chocolate chips from scratch. No matter how you choose to make them, these half-batch chocolate chip cookies are sure to be a hit.

Let's cook with our recipes!

SMALL BATCH CHOCOLATE CHIP COOKIES



Small Batch Chocolate Chip Cookies image

This recipe for classic chocolate chip cookies makes 12 cookies. Perfect for small households or when you don't need 5 dozen cookies laying around!

Provided by Land O'Lakes

Categories     Cookie     Chocolate Chip     Butter     Sweet     Baking     Dairy     Cookie     Dessert     Dessert

Yield 12 cookies

Number Of Ingredients 9

1 Half Stick (1/4 cup) Land O Lakes® Butter softened
1/4 cup firmly packed brown sugar
2 tablespoons sugar
1 large Land O Lakes® Egg (yolk only)
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup semi-sweet chocolate chips

Steps:

  • Heat oven or toaster oven to 350°F.
  • Beat butter and sugars together in small bowl until creamy. Add egg yolk and vanilla; beat until well mixed.
  • Combine flour, baking soda and salt in another small bowl. Add flour mixture and chocolate chips to butter mixture. Stir, by hand, until combined.
  • Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheet. Bake 9-11 minutes or until edges are light golden brown.

Nutrition Facts : Calories 120 calories, Fat 6 grams, SaturatedFat grams, Transfat grams, Cholesterol 25 milligrams, Sodium 110 milligrams, Carbohydrate 15 grams, Fiber 0 grams, Sugar grams, Protein 1 grams

LARGE BATCH CHOCOLATE CHIP COOKIES



Large Batch Chocolate Chip Cookies image

Provided by Becky

Number Of Ingredients 10

1 ½ cup unsalted butter (3 sticks), softened
1 3/4 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 tablespoon vanilla extract
1 ½ tablespoons cornstarch
2 teaspoon baking soda
1 teaspoon kosher salt
4 cups all-purpose flour
3 cups semi-sweet chocolate chips (or 2 cups chocolate chips and 3/4 cup mini)

Steps:

  • In the bowl of a stand mixer fitted with a paddle attachment, cream butter, brown and granulated sugar together on medium speed, beating until light and fluffy about 2-3 minutes. Add in eggs and vanilla and mix until incorporated on low speed. Turn mixer up to medium-high and mix for 1 minute.
  • Scrape down the sides of the bowl if needed. Add the cornstarch, baking soda, and salt. Mix for 30 seconds then slowly add the flour. Mix until fully incorporated.
  • Add the chocolate chips and either beat for a few seconds on low speed or fold in by hand.
  • Drop 2 tablespoons of the dough or roll into balls onto a lined baking sheet. Top with more chocolate chips if desired. Cover with plastic wrap and chill the dough for at least 1 hour or longer. (Overnight or a couple of days works too.) Or chill for 20-25 minutes in the freezer.
  • When ready to bake, preheat oven to 350 F. Spread cookie dough on baking sheet lined with parchment paper, spaced 2 inches apart. Bake for 8-10 minutes until edges are just golden. Make sure not to over bake, the cookies will set up as they cool.
  • Remove from oven, let cool on baking sheet for 5-10 minutes, and then transfer to wire rack to finish cooling. (Store in an airtight container.)

SMALL BATCH CHOCOLATE CHIP COOKIES



Small Batch Chocolate Chip Cookies image

These small batch chocolate chip cookies are perfect for when you're craving a cookie, but don't want to make a whole batch.

Provided by Danielle

Categories     Dessert

Time 37m

Number Of Ingredients 9

1/4 cup (60 grams) unsalted butter (softened)
1/4 cup (50 grams) light brown sugar (packed)
2 tablespoons (25 grams) granulated sugar
1 large egg yolk (at room temperature )
1/2 teaspoon pure vanilla extract
1/2 cup plus 1 tablespoon (70 grams) all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (90 grams) semi-sweet chocolate chips

Steps:

  • Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
  • In a medium-sized mixing bowl using an electric mixer, beat the butter, brown sugar, and granulated sugar together for 1 to 2 minutes or until well combined.
  • Mix in the egg yolk and vanilla extract until fully combined, stopping to scrape down the sides of the bowl as needed.
  • Add the flour, baking soda, and salt and mix until just combined. Then, mix in the semi-sweet chocolate chips on low-speed until fully incorporated into the cookie dough.
  • Cover tightly and transfer to the freezer to chill for 10 minutes.
  • Using a 1.5 tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheet, making sure to leave a little room between each one.
  • Bake for 10 to 12 minutes or until the edges of the cookies are lightly golden brown and the tops are set.
  • Remove the cookies from the oven and allow to cool on the baking sheet for 5 to 10 minutes, then transfer the cookies to a wire rack to cool completely.

CHOCOLATE CHIP COOKIES



Chocolate Chip Cookies image

This is such an easy chocolate chip cookie. No special equipment, no creaming -- a perfect cookie to do with kids. We love how versatile this dough is, too. It makes an awesome rocky road bar cookie.

Provided by Food Network Kitchen

Categories     dessert

Time 1h5m

Yield 30 cookies

Number Of Ingredients 9

1/2 cup (1 stick) unsalted butter
3/4 cup packed dark brown sugar
3/4 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 (12-ounce) bag semisweet chocolate chips, or chunks
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon fine salt

Steps:

  • Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)
  • Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
  • Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.
  • Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.
  • Store cookies in a tightly sealed container for up to 5 days.
  • For a Rocky Road Bar:
  • Lightly butter a 9 by 13-inch baking pan. Make the batter as per cookie recipe and fold in 1 cup chopped walnuts along with the chocolate chips. Spread batter in prepared pan. Bake until the edges are light brown and the batter sets, about 45 minutes. Cool slightly and cover surface with 4 cups marshmallows and 1 cup chocolate chips. Broil at least 8 inches from the heat until marshmallows turn golden brown, about 2 minutes. (Keep an eye on the marshmallows, and turn the pan frequently--they go from golden to char in a wink.) Cool, cut and serve.

BEST HALF-BATCH CHOCOLATE CHIP COOKIES



Best Half-Batch Chocolate Chip Cookies image

These cookies are a great, soft, chocolatey small batch perfect for a small family. They have a great chewy and soft texture and a delicious flavor! I got the recipe from a good friend a month ago and have made them four time since then. Easy to prepare and even easier to eat!

Provided by Jamie Renee

Categories     Drop Cookies

Time 18m

Yield 10-12 cookies

Number Of Ingredients 12

1 cup flour, plus
2 tablespoons flour
1/2 cup butter
1 large egg
1/2 teaspoon salt
1/2 teaspoon baking powder
6 tablespoons brown sugar, firmly packed
6 tablespoons granulated sugar
1/2 teaspoon vanilla extract
3/4 cup white chocolate chips
3/4 cup milk chocolate chips
2 -3 tablespoons cocoa powder (optional)

Steps:

  • Cream butter and sugars at medium speed.
  • Add vanilla while mixing.
  • Add egg while mixing.
  • Turn off mixer and add flour.
  • Next add salt.
  • Then add baking powder.
  • Beat at slow/medium speed just until flour is incorporated into butter and sugar mixture.
  • Carefully stir in chocolate chips.
  • You can add cocoa powder if you'd like chocolate, chocolate chip cookies, which makes them even better!
  • Using two spoons shape into balls and drop on a cookie sheet or baking stone.
  • Bake at 375° for about seven minutes.
  • Remove from oven just when edges are barely turning brown for a soft moist cookie.
  • Allow to set up for a few minutes, if you can wait, or else your cookie will fall apart.

CHEWY CHOCOLATE CHIP COOKIES



Chewy chocolate chip cookies image

Enjoy these chewy chocolate chip cookies with a cup of tea. If you have time, leave the dough overnight for the best flavour and texture

Provided by Good Food team

Categories     Afternoon tea, Dessert, Treat

Yield Makes 12

Number Of Ingredients 7

150g butter , softened
150g soft brown sugar , golden caster sugar, or ideally half of each
1 egg
1 tsp vanilla extract
180-200g plain flour (see tip below)
½ tsp baking powder
200g chocolate chips or chopped chocolate

Steps:

  • Mix the butter and sugar together using an electric whisk or hand whisk until very light and fluffy, then beat in the egg and vanilla. Fold in the flour, baking powder, chocolate and ¼ tsp salt as quickly as you can. Don't overwork the dough as this will toughen the cookies.
  • For the best flavour, leave the mixture overnight: either cover the bowl and chill, or roll the mixture into balls and chill.
  • Heat the oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Divide the mixture into balls, the craggier the balls, the rougher the cookies will look. If you want to give the dough more texture, tear the balls in half and squidge them lightly back together. Space out evenly on the baking sheets, leaving enough space between each to allow for spreading.
  • Bake the fresh cookies for 8-10 mins and the chilled ones for 10-12 mins, or until browned and a little crisp at the edges but still very soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few minutes before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.

Nutrition Facts : Calories 299 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium

ULTIMATE CHOCOLATE CHIP COOKIES



Ultimate Chocolate Chip Cookies image

We named this recipe "Ultimate Chocolate Chip Cookies," because it's got everything a cookie connoisseur could possibly ask for. With a texture that is slightly crispy on the outside and chewy on the inside, it's a favorite chocolate chip cookie recipe that's been top-rated by hundreds of satisfied home cooks.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 48

Number Of Ingredients 10

2 1/4 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla
2 cups semisweet chocolate chips
1 cup coarsely chopped nuts, if desired

Steps:

  • Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
  • In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.
  • Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.
  • Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
  • Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 10 g, TransFat 0 g

BEST CHOCOLATE CHIP COOKIES



Best Chocolate Chip Cookies image

Crisp edges, chewy middles.

Provided by Dora

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h

Yield 24

Number Of Ingredients 11

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
2 teaspoons hot water
½ teaspoon salt
3 cups all-purpose flour
2 cups semisweet chocolate chips
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
  • Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Nutrition Facts : Calories 297.8 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 165.8 mg, Sugar 25.1 g

Tips:

  • Use high-quality chocolate chips. This will make a big difference in the taste of your cookies.
  • Don't overmix the dough. Overmixing will make the cookies tough.
  • Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape.
  • Use a silicone baking mat or parchment paper to line your baking sheet. This will prevent the cookies from sticking.
  • Bake the cookies until they are golden brown around the edges. Overbaking will make the cookies dry and crumbly.
  • Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will help prevent the cookies from breaking.

Conclusion:

This recipe is a great way to make a small batch of chocolate chip cookies. The cookies are delicious and easy to make, and they're perfect for a snack or dessert. With a few simple tips, you can make sure that your cookies turn out perfectly every time. So what are you waiting for? Give this recipe a try today!

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