Small Batch Chocolate Chip Cookies
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.
Ingredients
- 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
Instructions
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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.