These small batch chocolate chip cookies are perfect for when you’re craving a cookie, but don’t want to make a full batch. This simple recipe yields just 8 to 10 cookies and includes several recipe variations too!

A pile of chocolate chip cookies on a baking sheet lined with parchment paper surrounded by more cookies and chocolate chips.

Do you ever find yourself craving a chocolate chip cookie, but not wanting to make a full batch? If so, I think you’re going to love this small batch chocolate chip cookie recipe!

I originally published this recipe in 2014 and it quickly became a reader favorite and one of mine too. Over the past few months I’ve been working on a cookie cookbook (yes, a cookbook is finally happening!) and I knew that this is one recipe that needed to be included in it. So today I wanted to update this recipe to make it even better and and share it with you again.

Why You Will Love This Recipe

  • Requires only one bowl
  • Makes just 8 to 10 cookies
  • The cookies turn out super soft and chewy
  • Just 10 minutes of dough chilling time

This recipe also makes a fantastic base for other cookies, so I’ve included instructions for how to make these cookies 4 different ways!

The ingredients needed to make a small batch of chocolate chip cookies sitting on top of a worn white surface.

Recipe Ingredients

These easy small batch chocolate chip cookies use similar ingredients to my regular chocolate chip cookies with a few minor adjustments. Here’s what you will be using:

  • Unsalted Butter: I highly recommend sticking with unsalted butter in this recipe. Since it makes such a small amount of cookies, this will allow you to control the amount of salt going into them.
  • Sugar: You’ll be using a mixture of brown sugar and granulated sugar. The brown sugar adds moisture and creates a chewy cookie while the granulated sugar helps them spread.
  • Egg Yolk: Since this recipe doesn’t make too many cookies, a whole egg is far too much. An egg yolk is the perfect amount to bind the dough together and add some moisture to it too. You can use the leftover egg white in another recipe like my candied pecans.
  • Pure Vanilla Extract: For a little extra flavor.
  • All-Purpose Flour: This provides the structure for your cookies so that they don’t fall apart when you pick them up. I found that 1/2 cup of flour wasn’t quite enough and 2/3 cup was just a bit too much, so this recipe calls for 1/2 cup plus 1 tablespoon of flour.
  • Baking Soda & Salt: The baking soda helps lift the cookies and the salt enhances the flavors.
  • Semi-Sweet Chocolate Chips: When I originally posted this recipe, I only used 1/3 cup of chocolate chips. I’ve increased the amount to 1/2 cup so that you get some chocolate chips in every single bite!

Cookie batter being mixed together with a white spatula in a clear glass bowl.

How To Make A Small Batch Of Chocolate Chip Cookies

Once you’ve gathered your ingredients, it’s time to prepare the cookies. To start, preheat your oven to 350°F (177°C) and line a large baking sheet with parchment paper or a silicone baking mat. Set the baking sheet aside and prepare your cookie dough.

To make the cookie dough, you’ll beat the butter, brown sugar, and granulated sugar together for a minute or two or until they’re well combined. You can also skip the mixer and just cream the butter and sugars together with a fork, so feel free to do whatever is easiest for you! Next, mix in the egg yolk and pure vanilla extract.

Once the wet ingredients are thoroughly combined, add the flour, baking soda, and salt and mix them in until just combined. Then, add the semi-sweet chocolate chips (or your favorite mix-ins) and fold them into the cookie dough. At this point, you want to cover the cookie dough tightly and place it in the freezer to chill for 10 minutes. 

A close up image of chocolate chip cookies on a baking sheet lined with brown parchment paper.

After the 10 minutes, remove the cookie dough from the freezer and use a 1.5 tablespoon cookie scoop to scoop the cookie dough onto your baking sheet. You should get about 8 to 10 cookies depending on how small or large you scoop them, but I usually get about 10.

Then, just bake the cookies for 10 t0 12 minutes or until they’re lightly browned around the edges and the tops are set. I suggest letting them cool on the baking sheet for 5 to 10 minutes, but they’re delicious right out of the oven too!

Recipe Variations

Want to try these cookies another way? You can leave out the 1/2 cup of semi-sweet chocolate chips and mix in the following ingredients for each type of cookie:

  • White Chocolate Macadamia Nut: Add 1/3 cup white chocolate chips and 1/4 cup of chopped macadamia nuts
  • Chocolate M&M: Add 1/4 cup semi-sweet chocolate chips and 1/4 cup of mini M&M’s
  • Funfetti: Add 1/2 cup of white chocolate chips and 1 tablespoon of sprinkles 

A stack of chocolate chip cookies cut in half showing the inside texture and melty chocolate chips.

Baking Tips

  • When measuring your flour, make sure to use the spoon and level method. Too much flour can lead to cookies that don’t spread very much in the oven. 
  • Feel free to use milk chocolate or dark chocolate chips in place of the semi-sweet chocolate chips. 
  • Don’t skip chilling the cookie dough in the freezer for 10 minutes. This will help ensure that the cookies don’t spread too much in the oven.

More Small Batch Recipes To Try!

A pile of chocolate chip cookies on a baking sheet lined with parchment paper surrounded by more cookies and chocolate chips.

Small Batch Chocolate Chip Cookies

4.88 from 255 ratings
Prep Time: 15 minutes
Cook Time: 12 minutes
Chilling Time: 10 minutes
Total Time: 37 minutes
These small batch chocolate chip cookies are perfect for when you're craving a cookie, but don't want to make a whole batch.
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Ingredients

Servings: 10 cookies
  • 1/4 cup (60 grams) unsalted butter softened
  • 1/4 cup (50 grams) light brown sugar packed
  • 2 tablespoons (25 grams) granulated sugar
  • 1 large egg yolk at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup plus 1 tablespoon (70 grams) all-purpose flour (spooned & leveled)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (90 grams) semi-sweet chocolate chips

Instructions
 

  • 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.

Notes

Store cooled cookies in an airtight container at room temperature for up to one week.
To freeze the cookie dough: Scoop the cookie dough onto a baking sheet lined with parchment paper and place it in the freezer for 1 to 2 hours. Once the cookie dough balls are frozen, store them in a freezer bag or container in the freezer for up to 3 months. You can thaw the cookie dough overnight in the refrigerator and bake as directed or bake frozen balls of cookie dough for an additional 1 to 2 minutes.
To freeze the baked cookies: Once the cookies have cooled completely, place them in a freezer bag and store them in the freezer for up to 3 months. Thaw the cookies to room temperature before serving. 
Variations
You may omit the semi-sweet chocolate chips and use the following mix-ins for each type of cookie.
White Chocolate Macadamia Nut: ⅓ cup (65 g) white chocolate chips and ¼ cup (35 g) chopped macadamia nuts
Funfetti: ½ cup (90 g) white chocolate chips and 1 tablespoon (13 g) sprinkles
M&M Chocolate Chip: ¼ cup (45 g) semi-sweet chocolate chips and ¼ cup (50 g) mini M&M’s
Cuisine: American
Course: Dessert
Author: Danielle Rye
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