These small batch chocolate chip cookies can be mixed and matched to YOUR pantry ingredients. Making just 10 cookies, they are a great option when you are running low on ingredients, but need a plate of warm cookies!
Chocolate Chip Macadamia Nut Cookies
Semi-sweet chocolate chips, shredded coconut, coconut extract and macadamia nuts are my favorite cookie combination. Sometimes a little white chocolate goes into the mix too.
You can mix and match whatever nuts you have or simply leave them out. Same with the coconut and coconut extract. This recipe is meant to adapt to what is in stock in your pantry.
Over the course of the last few weeks of self-quarantine we have taken comfort in eating warm chocolate chip cookies. And what I mean by taking comfort is that we’ve pretty much been enjoying warm chocolate chip cookies every night.
Grocery shopping has become a treasure hunt for staples like flour, butter, eggs or whatever else folks have been hoarding. You just might find yourself rationing these ingredients.
THIS is why the small batch chocolate chip cookies are so perfect! Well, there are many reasons, but when you are low on any ingredient necessary for cookies, you can usually find just enough left to make these cookies.
Just a little flour? Down to a few pats of butter? No problem.
You can make 10 delicious balls of dough. Bake them all at once or freeze the dough balls until ready to bake.
Make Half Batch Chocolate Chip Cookies
Step 1: Measure ingredients.
Step 2: Crush the macadamia nuts (or other nuts) into small bits. This distributes the nuts evenly throughout the cookies.
The fastest way to do this is with a Ziploc and a rolling pin.
Step 3: Blend + Mix
The dough will seem a little crumbly to start, but will easily form dough balls once pressed. Use a cookie scoop to distribute balls evenly.
Step 4: Form dough balls, chill for 30 min, place directly on cookie sheet + bake!
These small batch chocolate chip cookies can be mixed and matched to YOUR pantry ingredients. Making just 10 cookies, they are a great option when you are running low on ingredients. This version is for Chocolate Chip Macadamia Nut Cookies with Coconut.
- 3 Tbs salted butter, softened
- 3 Tbs packed brown sugar
- 1.5 Tbs white sugar
- 1 large egg yolk (save the whites for an omelette)
- 1/2 teaspoon coconut extract (or vanilla extract)
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 cup macadamia nuts, crushed (you can substitute any nut here)
- 3 Tbs shredded coconut, unsweetened (optional)
- 6 Tbs semi-sweet chocolate chips
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In a bowl, beat together the butter and sugars until creamy.
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Add in the extract and egg yolk. Beat until just combined.
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Add in the flour, baking soda, crushed nuts and shredded coconut. Beat until just the flour is just incorporated. The dough will be a little crumbly it will come together after mixing in the chocolate chips.
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Add in chocolate chips and mix into dough.
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Create a large dough ball and divide into 8-10 balls. A cookie scoop is useful here to get uniform sizes.
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Place the cookie balls in the freezer to chill for 30 minutes. (Dough balls can also be frozen for baking later.)
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Preheat the oven to 350 degrees.
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Remove and bake for 12-15 minutes or until very lightly browned around the edges.
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Let cool before eating.
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