Most chocolate chip cookie recipes produce over three dozen cookies-this half batch recipe creates the perfect amount for a small household!

Let’s talk about chocolate chip cookies. This cookie recipe is a staple in pretty much every house across America. Everyone loves chocolate chip cookies (if you don’t, just stop reading- there’s nothing here for you). I have one problem with the standard issue recipes that are mass produced by every brand that makes chocolate chips- they make WAY too many. I personally prefer not to have a bunch of leftover cookies throughout the week and keep my snacking to weekends (I also needed another addition to my dessert board layout). Thus, this recipe for half batch chocolate chip cookies was born. I know what you’re thinking- “wow Kat how creative you cut a recipe in half” BUT it did take some tweaking and it actually isn’t just half of a recipe. I swear.

Full sized or mini?

I made mini chocolate chip cookies from this recipe. I like them, they’re cute. All that this requires is dropping the dough by half teaspoonfulls rather than full. You also need t cut the baking time down, but I will explain that later.

So, what do we need for these chocolate chip cookies?

• 1 cup of flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup of butter softened; I always use salted, don’t believe people when they say it has to be unsalted
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 tsp vanilla
• 1 egg
• 3/4-1 cup chocolate chips

Let’s make our half batch chocolate chip cookies

First things first, all of your ingredients should be room temp. They’ll combine better.

Preheat oven to 375F and line a baking sheet with a silicone mat or parchment paper. Sift the dry ingredients to combine them- do not scoop your flour. Spoon it into the measuring cup and level it off with a flat edge. This is very important.

Cream the butter and sugars on speed two for a minimum of two minutes. You want this to be light and airy. To soften the butter, place it in the microwave in its wrapper for 10 seconds.

Add in the egg and vanilla, and combine on speed 2. Scrape down the sides and add the dry ingredients slowly. Once everything is mixed into a dough, stir in the chocolate chips. I always do this part by hand.

If you’re making mini cookies, drop by half teaspoonfulls onto your baking sheet. For full sized cookies, use a full teaspoon. When I make full sized cookies, I always use a cookie scoop for uniformity. Bake full sized cookies for 10-12 minutes and mini cookies for 6-8 minutes. They are done when the edges are golden brown.

There you have it. A reasonable sized baking bounty. If you love these, give my homemade reeses cups a try too!

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