Sometimes I want to make cookies. Okay, I always want to make cookies. I don't know, there's just something about making cookies that makes me happy. Sometimes I even make them when I don't want to eat them. You might think that this isn't a problem because I could easily give my cookies to family and friends, but I have major anxiety about giving away cookies. I'm always worried that they're just saying that they want them but don't really because who knows what's going on in people's lives. Maybe they're on some sort of anti-cookie diet or they're too shy to say they don't like my cookies. I run through various scenarios – usually ones where they think my cookies are horrible – and generally drive myself crazy. I've decided that the best thing to do in cases like this are to not give away cookies.
So, we always end up having a lot of cookies hanging around. Sometimes it makes me sad. But it also makes me happy because if I'm ever in a cookie emergency, they're around. But, if you volunteer as tribute to eat my cookies, I'll be forever grateful. Someone please just eat my cookies! Anyway, in a way to combat my prolific cookie making habits, I've been trying to make smaller and smaller batches. I find that the number one most annoying thing about scaling cookie recipes are the eggs.
Every cookie recipe out there has eggs in it and apparently they're crucial. They help with structural integrity, add liquid, fat, protein, and help emulsify everything together. So, my answer to smaller cookie batches is scaling the eggs. I've peeped online that some people are absolutely against doing 1/2 an egg in a cookie recipe but I think it's rather clever and went even further and whipped up FOUR different cookie recipes with just 1/4 egg in each.
Mike thought this was a crazy post and didn't get why it's so genius. Maybe you're on his side of the fence too and are wondering why the heck you would crack an egg into a bowl, whisk it up, then divide it into four. It's because you can have four different varieties of cookies with one egg! As a food variety loving person, this is just the best. I mean, I can use one egg and make 4 different cookie recipes in one baking session!? YES PLEASE! It wasn't even painful and now when it's tea time, I can nom on 4 different flavors cookies instead of just one. I don't know, it's just awesome to me.
But, some people don't dig variety, so I'm going to sell you on this instead: small batch baking is the greatest thing ever. If you're ever looking to make just 4-6 cookies, small batch baking is here for you. Maybe you are only one person or have a very small family. Maybe you have cookie-giving-away anxiety, just like me. Maybe if you make a whole batch of cookies you'll eat the whole batch. If you ever don't bake because you don't want a huge amount of goods on hand, small batch baking is here.
So, here are some small batch cookie baking tips! My number one tip is: get a kitchen scale. They usually cost between 10-15 dollars and they are the best thing you could ever buy for baking. No more measuring flour out in cups. Flour is one of those things that is easily mis-measured in cups –everyone packs in their flour differently and it usually results in cookies that don't spread, spread too much, are too tall, too thin, and the list goes on. If you buy a scale and only use it to measure flour for your cookies, you'll be a happy baker. Once you have a scale to measure your flour, you can weigh out your egg too! For these recipes, I cracked an egg into a bowl, whisked it, then evenly divided it by weight. (If you don't have a scale, you can use teaspoons, but a scale is way superior).
Some other tips particular to these four recipes: Use the microwave to melt the butter. Usually I'll melt butter on the stove, but the amount of butter for these recipes is so small that using the microwave makes the most sense. I use the microwave to barely melt the butter, about 10-20 seconds, then just stir the remaining small lumps away.
I like to put out four small bowls and weigh/measure out all the dry ingredients at the same time. Just make sure you label your bowls so you don't mix them up. Once all the dry ingredients are measured out, making each recipe goes pretty quick. I'd say it took me about 20 minute to put all the recipes together, assembly line style.
Since 3 out of the 4 the cookies need chilling time, start off by making those ones (chocolate chip, sugar, chewy ginger) and finish on the snickerdoodle so that one can go in the oven right away. By the way, the chilling is crucial. Chilling your cookies means that they won't spread too much and they'll be a nice and chewy thickness.
Alright, that's it! I'm off to go snack on some cookies. I might take just a bite of each one because I'm savage like that LOL
Happy baking!
PS – You can make just one of these recipes, if you don't want 20+ cookies. Just use your quarter egg and scramble up the rest for a small snack.
PPS – Forgot to say that all of these cookies are the soft and chewy variety 
Small Batch Chocolate Chip Cookie Recipe
makes about 4-5 cookies
- 6 tablespoons (45 grams) flour
- 1/8 teaspoon baking soda
- 1/8 teaspoon table salt
- 2 tablespoons unsalted butter, melted and cooled
- 3 tablespoons brown sugar
- 1 tablespoon white sugar
- 1/4 large egg (2 1/4 teaspoon lightly beaten egg, about 13-14 grams)
- 1/4 teaspoon vanilla
- 1/4 cup dark chocolate chunks/chips
- flaky sea salt
via i am a food blog
In a small bowl, mix together the flour, baking soda, and salt. In another small bowl, whisk together the butter and sugars until light and fluffy. Mix in the egg and vanilla. Stir in the flour mix, being careful not to over mix, a couple of visible streaks of flour are okay. Stir in the the chocolate until just mixed – at this point there should be no visible streaks of flour.
Scoop cookie dough using a 1.25 ounce cookie dough scoop (or make 1.5 tablespoon balls), then place on a parchment paper lined cookie sheet, 2 inches apart. Sprinkle with flaky sea salt and cover with plastic wrap. Place in the fridge for 20 minutes while you heat the oven to 375°F.
When the oven is ready, remove the plastic wrap and bake for 8-10 minutes, rotating halfway through, until the cookies are cracked and lightly golden at the edges. Remove from the oven and cool on the tray on a wire rack. Enjoy!
Small Batch Sugar Cookie Recipe
makes 4 cookies
- 6 tablespoons (40 grams) flour
- 1/4 + 1/8 teaspoon baking powder
- 1/8 teaspoon salt
- 2 tablespoons unsalted butter, room temperature
- 3 tablespoons sugar
- 1/4 large egg (2 1/4 teaspoon lightly beaten egg, about 13-14 grams)
- 1/4 teaspoon vanilla extract
- 2 tablespoons sprinkles, plus more for topping, optional
via Sally's Baking Addiction
In a small bowl, mix together the flour, baking powder, and salt. Cream the butter with the sugar until fluffy, then mix in the egg and vanilla extract. Stir in the flour mix until just combined then stir in the sprinkles, if using.
Scoop cookie dough using a 1.25 ounce cookie dough scoop (or make 1.5 tablespoon balls), then place on a parchment paper lined cookie sheet, 2 inches apart, and cover with plastic wrap. Place in the fridge for 20 minutes while you heat the oven to 375°F.
When the oven is ready, remove the plastic wrap and bake, rotating halfway through, until the cookies are lightly golden at the edges. Remove from the oven and cool on the tray on a wire rack. Enjoy!
Small Batch Chewy Ginger Cookie Recipe
makes about 4-5 cookies
- 1/2 cup (60 grams) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon ground cloves
- 1/8 teaspoon kosher salt
- 2 tablespoons unsalted butter, melted and cooled
- 1 tablespoon + 1 teaspoon sugar, plus extra for rolling
- 1 tablespoon + 1 teaspoon light or dark molasses
- 1 tablespoon packed brown sugar
- 1/4 large egg (2 1/4 teaspoon lightly beaten egg, about 13-14 grams)
via Bon Appetit
In small bowl, mix together the flour, baking soda, cinnamon, ginger, cardamom, cloves, and salt.
In another small bowl, whisk together the melted butter with the sugars and molasses. Stir in the dry ingredients until just combined.
Scoop cookie dough using a 1.25 ounce cookie dough scoop (or make 1.5 tablespoon balls), roll in sugar, then place on a parchment paper lined cookie sheet, 2 inches apart, and cover with plastic wrap. Place in the fridge for 20 minutes while you heat the oven to 375°F.
When the oven is ready, remove the plastic wrap and bake for 8-10 minutes, rotating halfway through, until the cookies are puffy, cracked, and just set at the edges. Remove from the oven and cool on the tray on a wire rack. Enjoy!
Small Batch Snickerdoodle Cookie Recipe
makes about 5-6 cookies
- 3/4 cups (90 grams) flour
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/4 cup unsalted butter, at room temp
- 1/4 cup + 1 tablespoon sugar
- 1/4 large egg (2 1/4 teaspoon lightly beaten egg, about 13-14 grams)
- 1/2 teaspoon vanilla extract
- + 1 tablespoon sugar and 1/4 teaspoon cinnamon for topping
via Sally's Baking Addiction
Heat the oven to 375°F. In a small bowl, mix together the flour, cream of tartar, baking soda, 1/4 teaspoon cinnamon, and salt. In another small bowl, cream together the butter and sugar until fluffy. Mix in the egg and vanilla. Stir in the flour. The dough will be very thick.
In a small bowl, mix together the tablespoon of sugar and 1/4 teaspoon cinnamon. Scoop cookie dough using a 1.25 ounce cookie dough scoop (or make 1.5 tablespoon balls), and roll in the cinnamon-sugar, then place on a parchment paper lined cookie sheet, 2 inches apart.
Bake for 10 minutes, until very puffy and soft. Remove from the oven and while still warm, use a glass to gently press down to flatten slightly. Cool on the baking sheet for 10 minutes, then cool on a rack. Enjoy!
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