![]() ![]() You should get about 8 to 10 cookies depending on how small or large you scoop them, but I usually get about 10. At this point, you want to cover the cookie dough tightly and place it in the freezer to chill for 10 minutes.Īfter the 10 minutes, remove the cookie dough from the freezer and use a 1.5 tablespoon cookie scoop to scoop the cookie dough onto your baking sheet. Then, add the semi-sweet chocolate chips (or your favorite mix-ins) and fold them into the cookie dough. Once the wet ingredients are thoroughly combined, add the flour, baking soda, and salt and mix them in until just combined. You can also skip the mixer and just cream the butter and sugars together with a fork, so feel free to do whatever is easiest for you! Next, mix in the egg yolk and pure vanilla extract. To make the cookie dough, you’ll beat the butter, brown sugar, and granulated sugar together for a minute or two or until they’re well combined. Set the baking sheet aside and prepare your cookie dough. To start, preheat your oven to 350☏ (177☌) and line a large baking sheet with parchment paper or a silicone baking mat. Once you’ve gathered your ingredients, it’s time to prepare the cookies. How To Make A Small Batch Of Chocolate Chip Cookies I’ve increased the amount to 1/2 cup so that you get some chocolate chips in every single bite! Semi-Sweet Chocolate Chips: When I originally posted this recipe, I only used 1/3 cup of chocolate chips.Baking Soda & Salt: The baking soda helps lift the cookies and the salt enhances the flavors. ![]() I found that 1/2 cup of flour wasn’t quite enough and 2/3 cup was just a bit too much, so this recipe calls for 1/2 cup plus 1 tablespoon of flour. ![]() ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |