Chocolate Chip Cookies – Half Recipe

Living alone, there are a lot of times when I really want to make some recipes that are better suited to larger groups/family size portions. It happens all the time with cravings for things like lasagna, shepherds pie, brownies and cookies. So many recipes are made to serve 6-8 people or more, and my single self just does not need that much of any of these! I also have an aversion to freezing most things, because it just doesn’t taste the same to me once thawed, so I tend to steer clear of these recipes most of the time. However, sometimes the craving is just too strong and so I end up cutting the recipe in half so that it’s enough for just myself. While sitting here in quarantine I just really wanted some classic homemade chocolate chip cookies, so I decided to cut my usual recipe in half and share for the rest of you out there who just want some cookies without having 3 dozen sitting around the house!

Yields about 16 cookies


  • 1 ⅛ cups all-purpose flour (1/8 cup is equal to 2 tbsp)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick) butter, softened (I like to take this a step further and slightly melt the butter)
  • 6 tbsp granulated sugar
  • 6 tbsp packed brown sugar
  • ½ teaspoon vanilla extract
  • 1 large egg
  • 1 cup semi-sweet mini chocolate chips
  • ½ cup finely chopped walnuts


  1. Combine flour, baking soda and salt in small bowl. 
  2. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add egg, beating well.
  3. Gradually beat in flour mixture. 
  4. Stir in mini chocolate chips and nuts. 
  5. Using a cookie scoop drop onto ungreased baking sheet.
  6. Bake for 9-12 minutes until golden brown.
  7. Move to cooling rack and let cool before storing.

Tip: To maintain their chewy/softness add a piece of bread to the container you store them in.

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