Toaster oven lesson
A pan left hot from the previous batch melts the next cookies before their edges set. Cool the pan completely between batches.
Dark pans and strong top elements can shorten the bake; check early.
Small-batch baking
Small-Batch Toaster Oven Chocolate Chip Cookies
Published
Bake eight cookies with a cool pan, enough spacing, and an early doneness check.
What you need
- 4 tablespoons unsalted butter, softened
- 1/4 cup packed brown sugar
- 2 tablespoons granulated sugar
- 1 egg yolk
- 1/2 teaspoon vanilla
- 1/2 cup plus 2 tablespoons all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/3 cup chocolate chips
Method
- Cream the butter and both sugars by hand until smooth. Mix in the yolk and vanilla.
- Stir in the flour, baking soda, and salt until almost combined, then fold in the chocolate chips. Chill 20 minutes.
- Preheat the toaster oven to 350 degrees Fahrenheit on bake. Scoop eight portions onto a cool, approved lined pan with room to spread.
- Bake until the edges are set and lightly browned, 8 to 11 minutes. Cool on the pan 5 minutes, then move to a rack.
Store
Cool completely and keep in an airtight container for up to three days.
Freeze baked cookies or portioned dough; bake dough fully before eating.
Products that fit this small-batch baking
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Cuisinart Chef's Convection Toaster Oven
Cuisinart Chef's Convection Toaster Oven makes sense for larger households and anyone who wants a toaster oven that can do real baking and roasting, not just toast.
Panasonic FlashXpress Toaster Oven
Panasonic FlashXpress Toaster Oven is the easy recommendation for small kitchens and anyone who mainly wants quick, consistent everyday toasting.
Safety note: Do not taste raw dough. FDA advises that flour is a raw food and that dough and batter should be cooked before eating.