Toaster Oven Chocolate Chip Cookies

Perfectly Chewy Cookies, Fresh from Your Toaster Oven

Craving homemade cookies without the big batch? These toaster oven chocolate chip cookies are golden on the outside, soft in the center, and super easy to whip up. This small batch makes 5 irresistible cookies—just enough to satisfy your sweet tooth.

Ingredients (Yields 5 cookies)

• 2 tbsp unsalted butter, softened
• 2 tbsp brown sugar
• 1 tbsp granulated sugar
• 1 tbsp beaten egg (not a whole egg)
• 1/4 tsp vanilla extract
• 1/4 cup + 1 tbsp all-purpose flour
• 1/8 tsp baking soda
• Pinch of baking powder
• Pinch of salt
• 3 tbsp chocolate chips (plus extra for topping)

Preparation

1. Make the Dough
   • In a bowl, cream together butter and both sugars until smooth.
   • Add the beaten egg and vanilla extract, and mix well.
   • Sprinkle in flour, baking soda, baking powder, and salt.
   • Stir until just combined, then fold in chocolate chips. Reserve a few for topping.
2. Chill the Dough
   • Cover and chill the dough in the fridge for 30 minutes to improve flavor and reduce spreading. You can skip this step, but cookies may bake flatter.
3. Preheat the Oven
   • ​​​​​​​Set your toaster oven to 350°F (175°C) or 325°F (160°C) if using convection. Position the rack in the middle.
4. Shape and Bake
   • ​​​​​​​Scoop dough into 1½ tablespoon-sized balls and place on a lined or ungreased baking tray. Leave 2 inches of space between each cookie.
   • Bake for 6–10 minutes, or until edges are golden and centers look just set.
5. Cool and Serve
   • ​​​​​​​Remove from oven, press extra chocolate chips on top, and let cookies cool on the pan for 5 minutes. Transfer to a rack to cool completely.

Enjoy with a cold glass of milk!

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