If you live alone, or in a smaller household, you often don’t need a biscuit recipe that’s going to make dozens. That’s why we created this small batch chocolate chip cookies recipe, which makes five beautiful biscuits. Enjoy the beautiful sugary sweetness and dark chocolate chunks of this classic bake, without worrying about any leftover bikkies going stale in the jar or taking up freezer space.
Looking for more biscuit and cookie recipes?
Ingredients
Method
Preheat the oven to 180°C (160°C fan-forced). Line a large oven tray with baking paper.
In a medium bowl, beat the softened butter, vanilla, sugars and egg with a whisk or hand mixer until creamy.
Stir in the flour and bicarb until smooth and combined. Stir in half the chocolate. Roll the mixture into 5 even-sized balls; place 5cm apart on prepared tray. Freeze for 15 minutes.
Bake the chilled cookies for 12 minutes. Carefully push remaining chocolate pieces into the cookies. Return to the oven; bake for a further 3 minutes or until golden and the extra chocolate has melted slightly. Cool chocolate chip cookies on tray.
Can I freeze the chocolate chip cookies ?
Yes, our small batch chocolate chip cookies are suitable to freeze.
Storing chocolate chip cookies
If you’re storing this small batch for another day, ensure the chocolate chip cookies are completely cool before transferring to a container, otherwise they may soften.
What to do with the leftover egg
There are loads of ways to use the leftover half an egg. Try adding to an omelette, meatball mixture or even make spaghetti carbonara for one!
Alternatively, since these cookies can be frozen, you could double the quantity so you’re using a whole egg, and then freeze half the batch for later.
