What makes chocolate chip cookies flatten or spread too much?

The butter was most likely too soft or there was too little flour. The butter needs to be room temperature (65°F) and the flour is measured using the "spoon and sweep method," which equals 128g of flour per cup. Also, a reliable, well-tested recipe is crucial for perfectly thick cookies (P.S. this is one!).

Do I have to chill the dough?

For these small-batch chocolate chip cookies, no chilling is required!

Can I add more chocolate chips?

While I realize my ideal chocolate chip to dough ratio may be controversial, know that you can increase the number of chocolate chips to 1/3 cup so that you get a morsel in every bite.

How do I make my cookies pretty?

Shauna Sever’s food styling tip for cookies is a gold mine! She scoops the dough onto a cookie sheet, breaks the dough ball in half, and then puts the two pieces back together with the perfectly round part of one half smushed with the broken part of the other half (the broken part should be facing up on the cookie sheet). This provides the highly sought-after ripple effect on the top of your cookies! Shauna also has an Instagram video on how to do this if my instructions make you tilt your head a little bit!

Can I freeze the chocolate chip cookie dough?

This chocolate chip cookie dough freezes wonderfully. Roll the dough into 2-tablespoon balls, place them 1/2-inch apart on a sheet pan, and put the sheet pan in the freezer until the dough balls are frozen (about 2 hours). Once the dough balls are frozen, store them in a bag in the freezer until ready to bake. Let the dough balls come to room temperature before baking.

Small Batch Chocolate Chip Cookies - from market to table

Small Batch Chocolate Chip Cookies

small batch chocolate chip cookie with a bite taken out of it

Print Recipe

5 from 1 reviews

These Small Batch Chocolate Chip Cookies are luxuriously soft, have the perfect thickness, and aren’t too sweet. They have more dough than chocolate and use whole wheat flour for a snack-like feel. Recipe makes 7 cookies!

Author: Kim
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 7 cookies 1x
Category: Dessert
Method: Bake
Cuisine: American

Ingredients

Scale

2/3 cup (88g) whole wheat flour
1/4 teaspoon baking soda
1/4 teaspoon salt, plus more for sprinkling
3 tablespoons (43g) unsalted butter, at room temperature
1/8 cup plus 2 tablespoons (38g) white granulated sugar
1/8 cup plus 2 tablespoons (38g) light brown sugar
1/2 large egg*
1/4 cup (1.5 ounces) 60% dark chocolate chips

Instructions

Preheat the oven. Adjust an oven rack to the middle of the oven. Preheat oven to 350°F (180°C). Line one baking sheet with parchment paper.
Combine the dry ingredients. In a medium bowl, whisk the flour, baking soda, and salt together.
Beat the wet ingredients. In the bowl of a stand mixer with a paddle attachment or a large bowl with a hand mixer, beat the butter on medium speed until creamy, about 2 minutes. Add the brown and white sugars and cream on medium speed until light and fluffy, about 3 minutes. Add the egg and beat on medium speed until incorporated, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
Make the dough. Add the flour mixture to the wet ingredients and mix at low speed until combined. Using a spatula, mix in the chocolate chips.
Bake. Scoop the dough into 2-tablespoon (45g) balls and arrange them 2-inches apart on the baking sheet. Sprinkle each dough ball with kosher salt. Bake until the edges are light in color and the middle looks soft and gooey. Approximately 11-12 minutes bake time. Remove the baking sheet from the oven and transfer the baking sheet to a wire rack and let the cookies cool completely on the baking sheet.

Notes

WHOLE WHEAT FLOUR. If you opt to measure by volume instead of weight, whisk the flour first to aerate it, then spoon into a measuring cup, and then level it off with the back of a knife.

EGG. To measure 1/2 an egg, beat 1 egg in a small dish and measure out 2 tablespoons for the cookies. Use the remaining egg for another use or discard.

BUTTER. I used room temperature butter that is 65 degrees Fahrenheit. If you don’t have a thermometer, test the butter by placing your finger on the butter and pressing down slightly. Room temperature butter will be cool to the touch and leave a slight indentation. If this sounds too fussy, cold butter will work fine if using a stand mixer (this will not work if using a hand mixer).

STORAGE. Store cookies in an air-tight container at room temperature for up to 4 days.

Nutrition

Serving Size: 1 cookies
Calories: 166 calories
Sugar: 13.3g
Sodium: 170mg
Fat: 6.9g
Saturated Fat: 4.1g
Carbohydrates: 24.9g
Fiber: 0.3g
Protein: 2.5g
Cholesterol: 40mg

Keywords: small batch chocolate chip cookies, whole wheat chocolate chip cookies

Find it online: https://frommarkettotable.com/small-batch-chocolate-chip-cookies/