small batch cookies

A small batch of Lofthouse Sugar cookies--the best frosted sugar cookies in all the lands!

Lofthouse Cookies Recipes

unsalted butter,

sugar

heavy cream*

vanilla extract

all-purpose flour

baking powder

fine sea salt

heavy cream

sprinkles!

Preheat the oven to 350 and line a...

Preheat the oven to 350 and line a baking sheet with a silicone liner. (In my experience, silicone liners prevent cookies from spreading too much in the oven).

Next, make the cookies: In a medium-size bowl,...

Next, make the cookies:  In a medium-size bowl, add the butter and beat on medium speed with an electric mixer. Beat for about 10 seconds to break it up.

Add the sugar to the butter, and beat...

Add the sugar to the butter, and beat until fluffy, about 45 seconds.

Next, add the egg yolk, heavy cream, and...

Next, add the egg yolk, heavy cream, and vanilla. Beat to combine.

Evenly sprinkle the flour, baking powder and salt...

Evenly sprinkle the flour, baking powder and salt over the batter, and beat until just combined.

The dough will be a little softer than...

The dough will be a little softer than regular cookies, but you should still be able to work with it. (See note about using milk below).

Press the dough down into the bottom of...

Press the dough down into the bottom of the bowl and use your hand to lightly score it in half. From each half of dough, you should get three balls of dough.

Place each dough ball in your hands, and...

Place each dough ball in your hands, and roll it into a perfect ball. Place each ball, evenly spaced, on the prepared baking sheet.

Press the cookies to flatten them slightly.

Bake for 14-15 minutes. The tops will appear...

Bake for 14-15 minutes. The tops will appear dry when they're done.

Let the cookies cool on the baking sheet...

Let the cookies cool on the baking sheet for 1 minute before moving them to a wire rack to cool completely.

Meanwhile, mix together all of the frosting ingredients...

Meanwhile, mix together all of the frosting ingredients (except the sprinkles) in a bowl using an electric mixer until light and fluffy.

Frost the cookies once they have cooled, and...

Frost the cookies once they have cooled, and decorate with sprinkles to serve.

https://mediavine-res.cloudinary.com/video/upload/hs9sriwbgokjasaotesb.mp4

Lofthouse cookies recipe: a small batch of the copycat grocery store sugar cookies with colorful frosting and sprinkles. These sugar cookies are so fluffy, soft, and piled with frosting–everyone loves them!

Lofthouse Cookies

These Small Batch Chocolate Chip Cookies are super easy to make. They are made with brown butter and can be made by hand - no mixer required. This recipe makes 12 chocolate chip cookies, and can easily be doubled.

Small Batch Chocolate Chip Cookies

dark brown or light brown sugar

granulated sugar

egg,

vanilla extract or vanilla bean paste

tsp kosher salt

espresso powder (optional)

tsp baking powder

tsp baking soda

chocolate

Place the butter in a medium saucepan, and place over medium heat. Cook until the butter has melted, and then continue to cook, swirling the pan often, until the butter foams and turns golden brown and nutty - this should take 3-4 minutes.

Measure out 95g of the brown butter into a medium or large mixing bowl, and set aside for 15-20 minutes to cool so that it doesn't scramble your eggs. 

When the butter is cool, add the brown sugar and white sugar, and whisk briefly to incorporate. 

Add the egg and whisk well for 1-2 minutes, or mix using an electric mixer, until the mixture has lightened in colour and has thickened. 

Add the flour, salt, espresso powder if using, baking powder, and baking soda. Mix to combine with a rubber spatula until there are some flour streaks remaining - this is to ensure you do not over work the dough. 

Add the chopped chocolate and mix with a spatula to incorporate and finish incorporating the flour. 

Line a quarter sheet pan or other container with parchment paper. Using a 2 Tbsp cookie scoop, scoop balls of dough (approx 55g) , arranging them on the parchment (they can be touching). Cover with plastic wrap or a lid and chill the dough for at least 30 minutes. See "how to freeze cookie dough" in post for tips on freezing

10 minutes into the chilling period, preheat the oven to 350°f / 180°c.  Line two sheet pans with parchment paper.

Arrange 6 cookie dough balls onto the pan. If desired, flatten each ball of dough, press more chocolate on the top, and roll into a ball, then space evenly on the pan. 

Bake the cookies for 11-13 minutes, or until set around the edges and golden brown. Bake for closer to 11 minutes for still gooey inside, or 12-13 for more set cookies.

Remove from the oven, and if desired, use a cookie cutter slightly bigger than the cookies to 'scoot' them into a round shape. 

Sprinkle with flaky sea salt if using. Leave to cool on the pan for 10-15 minutes then transfer to a cooling rack. 

Repeat the baking process with the remaining 6 balls of dough. 

Store leftovers in an airtight container at room temperature.

Grams for the win!!! Metric weight is the only way to bake :)
Thanks so much for scaling this down to a small batch! Its the perfect amount.

Marianne, I bake in grams (using a cheap set of scales like this https://www.walmart.com/ip/Insten-Food-Scale-in-Grams-Ounces-Digital-Scale-for-Kitchen-Diet-Food-Coffee-Postal-Scale-10lb-x-0-04oz-5Kg-x-1g/826387588) but I cook a lot of American recipes, so I have a handy conversion chart stuck to my fridge that tells me how much to convert American measurements to - I have no idea how much 4 tablespoons of butter weigh, for example. If you don't want to use scales this is a really good solution - it works the other way around 🙂. Also, this recipe is perfection 😍.

For the last two years, I thought I am a big fail in making authentic chewy chocolate chip cookies. They never turned out to be chewy inside...never. But now I know I was using the wrong recipes :D 
Ladies and gentlemen...THIS recipe has taught be better :D  made them for the first time this afternoon, turned out perfectly, no struggle and super tasty. 
And thanks for measuring in grams instead of cups/sticks. It makes is it more precisely!

Baking recipes should only be posted in metric weight.

these are the perfect chocolate chip cookies to throw together before dinner! they are super easy and quick but the brown butter makes them extra impressive - will definitely be making them again as they’re already all gone!

I have tried so many recipes for CCC during the quarantine, all failed to deliver what we really love- chew, good height (but not cakey), intense flavor. These hit every nail, and I think will forever be my favorite! My only deviation  was that we chilled our dough for 24 hours, it’s a thing I’ve gotten used to and love how the flavors develop. Thank you for this incredible recipe!

You need to get a scale to measure accurately. And when I find recipes (PLENTY) that are NOT in grams, I Google it too unless I need to clarify some measurements with the recipe maker. You don’t have to ask the recipe maker to change their recipe style just for special you.

What's the texture of the cookie when it comes out of the oven? Does it feel soft and undercooked and continue to firm up while cooling down? 'cause mine did! Also, what do we do to keep it crunchy and not soft&amp; chewy? Do we switch brown sugar with white?

Delish! So much so that 12 just wasn't enough! Luckily the recipe is in grams so I can easily double next time.   Subbed flour for GF flour and still worked great - just added a wee bit more gf flour after mixing to get texture/consistency right.

I just made these after seeing them on your Instagram stories and they are wonderful!! Perfectly crispy edges and soft centres with a beautifully nutty caramel flavour. Thank you for the recipe! X

I made these yesterday and they are DIVINE! The brown butter makes them super tasty - you can notice the difference even in the smell. 
Also love the small batch

these were THE BEST chocolate chip cookies i’ve ever made! thank you so much for sharing! i will definitely be trying more of your recipes soon!🤩

These were delicious! My dough looked really soft when finished but I kept with it- scooped and chilled. They turned out perfectly after 11 minutes. I love baking with grams, thank you for doing it! Also I didn’t bother waiting for the brown butter to cool, once I added the sugar it was cool enough for the egg. Maybe that’s why the dough was so soft? But it didn’t matter as they turned out beautifully. Love a recipe where I don’t need to wait for butter to soften on the counter!!

Excellent recipe and easier than I thought it would be. Used my scale and Followed recipe to a tee (minus waiting the whole 10 minutes to taste one). So glad it’s small batch because chocolate chip cookies are my weakness. This will be my go-to recipe

The brown butter and chopped chocolate in these cookies make them decadent and  incredibly delicious!

These are absolutely fantastic!! Sooo easy, and delicious, the brown butter and espresso powder (don't leave it out!) make such a gorgeous deep flavour. Also loved that it uses whole eggs, not yolks, so no leftover whites! Thanks Erin :)

I made these and they were delicious! The espresso powder in the dough doesn't make the cookie taste like coffee, just gives the cookies a little something extra. I used the full amount of chopped 70% chocolate and found it to be a bit much, especially with adding more to the top before baking. I might tone it back next time or use a blend of milk and dark chocolate as suggested here, but there will definitely be a next time. If you like a chocolate-forward cookie, this is your recipe!

Hands down the best chocolate chip cookies I’ve ever had. Every time I make cookies now, my boyfriend asks if it’s these.

In the past, my chocolate chip cookies always came out too hard and not flavorful. This recipe is PERFECT! The cookies come out chewy and with so much flavor, I love it!

I have made these twice so far in one week, as they are just SO good! The brown butter really gives it something special... and the flaky salt... (happy sigh) - I don’t think I could eat a chocolate chip cookie without flaky salt, now! Thanks so much for the recipe!

Erin, you are hands down my QUEEN when it comes to cookie recipes! These are perfect—nutty and chocolatey and the perfect blend of sweet/salty. The texture though is what I LOVE. So chewy without feeling sticky. Thank you!

Absolutely beautiful cookies! The depth of flavor is beyond. Thank you Erin!

I’ve never taken the time to weigh out ingredients before, but I’m so glad I did. These were absolutely perfect and quite simple!

This cookies were great! I love every recipe that calls for browned butter as this means I don't have to wait until my butter is room temp. Also, having a scale means having less dishes to wash and I love that too.

Delicious cookies! I’ve made CCC a bunch of times and this recipe has so much flavor. It also has a good amount of CCC to cookie dough and mmm so tasty. Amazing fresh out of the oven and at room temp. And yes, use that espresso powder!

After 15 minutes looking for a recipe in metric I found this one!! Finally, Thank you

This recipe was delicious and will be my new go to!! I loved it stayed fluffy so I could have a chewy cookie with crisp edges and it was not too sweet. Just the right amount. 

I am so glad you used weights. It is much more accurate, easier and faster, plus a lot less clean up. But more importantly I am ever so grateful you put a weight for the brown butter itself. Sometimes I have extra brown butter on hand so I can now quickly make these.

I know measuring in weight is a more accurate way to bake, but I haven't had a chance to get myself a kitchen scale. If you don't want to do the googling, I noted my conversion to cups here (https://japaninafilipina.wixsite.com/shortandsweet/post/browned-butter-chocolate-chunk-cookies). 

These cookies turned out great! I should have made more. Will definitely be adding this to my list of go to baked goodies to impress my friends and family.

my favorite small batch chocolate chip cookie recipe, with or without the espresso powder.

This is my go to cookie recipe because they taste so complex with minimal effort. I’ve made these for every occasion now and all my friends ask for them. I’m actually waiting for my triple batch to cool right now lol. Also, measuring with a scale is so so helpful to getting them perfect each time. Like I actually won’t use a recipe written with only cups anymore because it’s so annoying to measure. It takes longer, I don’t know if I was as precise as the author, and then I have extra dishes to wash. Thank you so much for sharing these cookies and your metric baking ways :)

Absolutely incredible! Ate the whole batch in one sitting, by far the best cookie recipe I've ever used/tasted.

OH MY GOD WHAT A RECIPE!!! Just made it recently and oh boy! My mind is blown! This was my first ever batch of brown butter chocolate chip cookies and it surely won't be my last!!! Also, special thanks for the small batch measurement. Didn't have to scale down the recipe for once. Just one question though: my butter weighed a total of 100g after browning. Does the extra 5g browned butter have any impact on the final outcome? It tasted absolutely fine to me though.

A small batch chocolate chip cookie recipe that yields 8 of the best soft, chewy, gooey brown butter chocolate chip cookies with shards and chunks of melted bittersweet chocolate and sea salt.

Small Batch Chocolate Chip Cookies with Brown Butter and Sea Salt

tbsp butter

brown sugar (packed)

tsp pure vanilla extract

all purpose flour

cornstarch

½ tsp baking soda

oz semi-sweet or bittersweet chocolate (chopped (one 4-oz. baking bar, 60%-70% cacao))

flaky sea salt (for sprinkling (optional))

Brown

Brown butter as detailed in my How to Brown Butter post. Allow to cool slightly.

Whisk

In a large bowl, whisk together cooled brown butter and brown sugar until well combined.

Add egg and beat well until mixture has lightened in color and thickened. Mix in vanilla extract.

In a separate bowl, whisk together flour, cornstarch, and baking soda.

Fold

Fold dry ingredients into wet ingredients until dough is well combined.

Chocolate

Fold in chopped chocolate, including small bits and shards.

Chill

Cover dough with plastic wrap and place in refrigerator to chill at least one hour, or up to overnight.

Scoop

Use a #30 cookie scoop or spoon 2½ tablespoon-sized balls onto a large baking sheet lined with parchment paper or a silicone baking liner.

Preheat

Preheat oven to 375°F. While oven is preheating, place baking sheet with dough balls into freezer to chill for 10 minutes.

Reduce

Place cookie sheet in oven and immediately reduce oven temperature to 350°F.

Bake

Bake cookies at 350°F for 12 minutes, or until edges are golden brown. For a more gooey, undercooked interior, remove after 10 minutes.

Cool

Sprinkle cookies with flaky sea salt, if desired. Let cookies cool for 15 minutes on the cookie sheet, then carefully transfer to a wire rack to cool completely.

These small batch chocolate chip cookies are perfect for when you're craving a cookie, but don't want to make a whole batch.

(60 grams) unsalted butter (softened)

(50 grams) light brown sugar (packed)

(25 grams) granulated sugar

egg yolk (at room temperature)

(70 grams) all-purpose flour

baking soda

salt

(90 grams) semi-sweet chocolate chips

Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.

In a medium-sized mixing bowl using an electric mixer, beat the butter, brown sugar, and granulated sugar together for 1 to 2 minutes or until well combined.

Mix in the egg yolk and vanilla extract until fully combined, stopping to scrape down the sides of the bowl as needed.

Add the flour, baking soda, and salt and mix until just combined. Then, mix in the semi-sweet chocolate chips on low-speed until fully incorporated into the cookie dough.

Cover tightly and transfer to the freezer to chill for 10 minutes.

Using a 1.5 tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheet, making sure to leave a little room between each one.

Bake for 10 to 12 minutes or until the edges of the cookies are lightly golden brown and the tops are set.

Remove the cookies from the oven and allow to cool on the baking sheet for 5 to 10 minutes, then transfer the cookies to a wire rack to cool completely.

These are THE BEST soft chocolate chip cookies! No chilling required. Just ultra thick, soft, classic chocolate chip cookies!

The Best Soft Chocolate Chip Cookies

salted butter

brown sugar

vanilla

all purpose flour (more as needed – see video)

chocolate chips (I use chocolate

Preheat the oven to 350 degrees. Microwave the butter for about 40 seconds to just barely melt it. It shouldn&#8217;t be hot &#8211; but it should be almost entirely in liquid form.

Microwave the butter for about 40 seconds to just barely melt it. It shouldn't be hot - but it should be almost entirely in liquid form.

Chocolate Chip Cookies Step 1

Using a stand mixer or electric beaters, beat the butter with the sugars until creamy. Add the vanilla and the egg; beat on low speed until just incorporated &#8211; 10-15 seconds or so (if you beat the egg for too long, the cookies will be stiff).

Using a stand mixer or electric beaters, beat the butter with the sugars until creamy. Add the vanilla and the egg; beat on low speed until just incorporated - 10-15 seconds or so (if you beat the egg for too long, the cookies will be stiff).

Chocolate Chip Cookies Step 2

Add the flour, baking soda, and salt. Mix until crumbles form. Use your hands to press the crumbles together into a dough. It should form one large ball that is easy to handle (right at the stage between &#8220;wet&#8221; dough and &#8220;dry&#8221; dough). Add the chocolate chips and incorporate with your hands.

Add the flour, baking soda, and salt. Mix until crumbles form. Use your hands to press the crumbles together into a dough. It should form one large ball that is easy to handle (right at the stage between "wet" dough and "dry" dough). Add the chocolate chips and incorporate with your hands.

Chocolate Chip Cookies Step 3

Roll the dough into 12 large balls (or 9 for HUGELY awesome cookies) and place on a cookie sheet. Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden.Warning, friends: DO NOT OVERBAKE. This advice is probably written on every cookie recipe everywhere, but this is essential for keeping the cookies soft. Take them out even if they look like they&#8217;re not done yet (see picture in the post). They&#8217;ll be pale and puffy.

Roll the dough into 12 large balls (or 9 for HUGELY awesome cookies) and place on a cookie sheet. Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden.

Chocolate Chip Cookies Step 4

Let them cool on the pan for a good 30 minutes or so (I mean, okay, eat four or five but then let the rest of them cool). They will sink down and turn into these dense, buttery, soft cookies that are the best in all the land. These should stay soft for many days if kept in an airtight container. I also like to freeze them.

Let them cool on the pan for a good 30 minutes or so (I mean, okay, eat four or five but then let the rest of them cool). They will sink down and turn into these dense, buttery, soft cookies that are the best in all the land.

Chocolate Chip Cookies Step 5

You could calc it yourself in about 5 min

I have been baking for years and could never find the "perfect" chocolate chip cookie recipe. They were always good right out of the oven but then the next day would be hard. These are THE best!

Lindsay was kind enough to post this perfect recipe. I think you can figure this one out yourself... Smh

Maybe you shouldn't be so weirdly hateful in the comments section of a yummy chocolate chip cookies recipe? This is supposed to be fun, right?

Loved the infomation that comes with this great recipe! Cookies are amazing :)

Made these last night and they turned out good, a little salty perhaps unsalted butter should be used? But they were still soft the next day which is amazing for the holidays!

The kcal amount for one of these cookies is actually 244, (based on making 12 cookies from one batch)going by the nutritional info listed on the packages of ingredients used in the recipe.  The MFP database amounts are way off on some items.

These cookies are delicious, and true to their word; soft, chewy, and super easy to make
I add a pinch of cinnamon and nutmeg to mine, with a little bit of instant coffee powder to bring out the bitterness in the chocolate, and these are the best chocolate chip cookies I've had.

I live at 7,000ft and it make take 12 minutes. I never use a timer with these cookies and just watch them more than anything.
I don't normally like chocolate chip cookies and these... These are outstanding!!

I will give only three stars because the cookies are not turned out!
They taste good although the cookies did not change shape during baking,
this is the first recipe that  not work out and I bake a lot, often and apparently very well. I'm curious what went wrong.

I had the same issue. I also bake a lot, and  havenever had any issues with cookies especially. I find this recipe is fussy. The beauty of chocolate cookies is their simplicity. I will go return to using the family fave. (tried this one twice based on other reviews saying they were mind blowing)

These cookies are PERFECT. I just made them for the first time and was a little nervous but I followed the recipe exactly, and they are seriously SO GOOD. So happy I found this blog - it hasn’t let me down yet!

I love this recipe, it's my absolute go to and I've made it so many times now. I was wondering, have you tried to make it with M&amp;Ms? Or walnuts? Or any other variation?  I'm going to make them for Xmas gifts but wanted to do different cookies.

Heavenly. And so fast and easy. The only problem was that I didn't make enough! Thank you Lindsay!

https://content.jwplatform.com/videos/wk3TBZA0.mp4

I had the same, tried a second time with 1/8 c less flour and it didn't change, they will not flatten. Took 18 min to cook through, and are fluffy and light though.

This Small Batch Double Chocolate Chip Cookies recipe makes six perfect chocolate cookies with chocolate chips. It’s a double-dose of chocolate to cure your craving!

Small Batch Double Chocolate Chip Cookies Recipe

(57 grams) unsalted butter, melted

(50 grams) packed brown sugar

(35 grams) granulated sugar

(10 grams) cocoa powder

+ 1 tablespoon (70 grams) all-purpose flour

(64 grams) mini chocolate chips

Line a cookie sheet with a silicone baking mat or parchment paper.

Stir together melted butter with both sugars in a large bowl. Stir in egg yolk, vanilla, cocoa baking soda and salt. Slowly stir in flour. Stir in chocolate chips.

Drop 2 tablespoon size cookie balls on prepared cookie sheet, 2-inches apart. Chill 30 minutes.

Preheat oven to 350°F. Bake for 10-13 minutes or until just no longer glossy and lightly golden around the bottom edges. Cool before eating.

Store in an airtight container for up to 3 days.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1643136447/x41oioq6tiobrpwybpr1.mp4

Craving cookies but don’t want to make a big batch? These Small Batch Chocolate Cookies are for you! This recipe makes six perfect chocolate cookies with chocolate chips. It’s a double-dose of chocolate to cure your craving!

Small Batch Double Chocolate Cookies

Just two chocolate chip cookies - lightly crisp around the edge, and dense and buttery through the middle. They are thick enough to sink your teeth into and just really, really good.

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