Small Batch Chocolate Chip Cookies
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!
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!
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!
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.
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
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!
- Chocolate Mug Cake
- Apple Crisp For Two
- Small Batch Peanut Butter Cookies
- Single Serving Deep Dish Chocolate Chip Cookie
- Molten Chocolate Lava Cakes For Two
Small Batch Chocolate Chip Cookies
Ingredients
- 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
We just tried these cookies- and I must say they are among some of the most incredible cookies I’ve had to date. They remind me of a mix between your favorite home baked cookie and something sweet you love to pick up at a cafe.
I doubled this (because 4 kiddo’s) and baked for 14 minutes! Delicious! Thanks!
Not sure if I did something wrong, but the dough was suuuuper running for me. I even made the dough twice and threw out the first batch because I was certain I must have done something wrong. But the second time around, it was still super running and I needed to add multiple tablespoons of flour to thicken it.
The dough should not be runny. Did you make sure to use 1/2 stick (4 tablespoons of butter)? Or was your butter melty/too soft?
Great recipe for exactly 10! We did have an issue with saltiness. Any suggestions. We followed directions exactly. Thank you!
You can reduce the salt to 1/8 teaspoon or just use a tiny pinch of salt.
Absolute best chocolate chip cookie recipe hands down! Thank you
These cookies are amazing! The best cookie recipe that I’ve come across. The cookies were a perfect balance of soft, chewy and crisp on the bottom. I used salted butter instead and the cookies were slightly salty, but sweet. It was perfect. This will be my go to recipe from now on!
SO GOOD. Super simple to make. The dough tastes yummy and the cookies are just delicious. I’m printing this recipe and adding it to my frequent recipes book!
Just made these used a baking spread as didn’t have unsalted butter was unsure if it’d work but it did! It needed shorter time in the oven though as I baked for 10 mins and it was to crunchy on the outside of the cookie. Also only made 6 as I used a bigger cookie scoop! But overall good recipe for small batch cookies 🍪 will cook for less time next
These cookies remind me of walking into a warm bakery! So yummy and perfect ratios with the ingredients! I saw comments about bake times- all ovens are different- my gas oven bakes pretty quickly so I have turned the temp down a bit, or have shortened the time and both options work!
Ok but how much butter do I use you never specified that
1/4 cup – all of the exact measurements are in the recipe card.
I love this recipe!! Made some cookies for a kid I was takin care of for my coworkers. ‘ll prolly be makin these again when he comes over next time! The small batch is perfect!
Hello
This cookie recipe is my go to. I use all purpose gluten free flour.
Just to check whether the half cup of flour should be quarter cup, due to 70 gram overall weight measurement.
Yummy but didn’t flatten out like I thought they would and just stayed in a ball shape mostly
also happened this to me!! i don’t know why though. if someone can help me i’d be glad, these are my first cookies
Did you make sure to spoon and level your flour?
These are such a flop don’t waste your time and ingredients on these. Very frustrating.
Hi, Alisyn. I’ve made these cookies dozens of times and never had any issues and hundreds of other readers have had success with them as well. I’d be happy to try to troubleshoot and help you figure out what went wrong, but just saying they were a flop isn’t helpful.
I love this and I love that you also displayed for us different variations. Thank you 🐚🖤
best cookies ever!
These are, no lie, 100% the best cookies I’ve ever made. Followed the recipe to a T. Amazing!
These were really good and a perfect amount to split with a friend! My only complaint is they had a weird flavor we couldn’t quite place. I’m not sure what I was tasting but it was a little odd. I’ll have to pay attention to this when I make them again to see if it was just a one-time thing.
I have a list of my favorite cookie recipes. For the longest time, I only had a favorite peanut butter cookie & oatmeal cookie. Finally, I’m able to add a favorite chocolate chip cookie recipe! My goodness, these are fantastic. The flavor and texture are perfect. Follow the directions step by step and these will come out perfect. Only change I made was using chocolate chunks rather than chips! 10/10 recipe.
Delicious!!!!
I used mini chips instead and it turned out too sweet lol my fault. but texture and softness was on point. I baked 5 big ones (around 60g each) for 14 mins at 350F. I will try again with less sugar 🙂
Always turn out great🤤 They always get a nice crisp edge with a perfect soft middle with an amazing taste. I find that I usually get about 9 if I don’t eat too much dough😆. Great recipe👏🏻
Horrible! After 9 minutes, they were burnt to a crisp. Followed the instructions exactly!
If you followed the directions exactly, they shouldn’t have burnt at just 9 minutes. I would double check the ingredients and make sure that you didn’t miss something or used a wrong measurement. It may be worth checking your oven temperature as well to make sure it’s at the correct temperature.
Can I turn these into domino cookies by swapping out some of the flour for cocoa powder, and the semi-sweet for white chocolate chips?
Cocoa powder doesn’t work quite the same as all-purpose flour, so you would likely need to make some more adjustments. I do have a chocolate cookie recipe here that you could use instead. It makes about 2 dozen cookies, but the cookie dough freezes well.
SO I decided to make these again. Except I did not realize that I was out of regular sized chocolate chips! I used the mini sized ones. So far very tasty is good but not sure they melted completely..! and since they were mini, I added more of them! Not a good idea right
So happy with this recipe:)
Stuck home with Covid. Had just the right amount of ingredients to make a batch which my husband loved. Had a serious craving for sweets. So glad did not throw out the last of the brown sugar, yup 1/4 cup!! So easy thanks!!
This has been my go to cookie recipe for years! They come out perfectly every time… but my chocolate chips always end up at the bottom of the cookie and kinda burns a bit. Any tips on how to prevent this?
♡♡♡
Are you using a dark cookie sheet? If so, a lighter one will help. Or you can add an extra tablespoon of flour to the cookie dough.
Question, what is the secret for the cookie to be sticking on the parchment paper?
Best. Cookies. Ever. My hunt for the best chocolate chip cookies is over. I have made this recipe several times and the cookies always come out perfect. It’s a good thing it is a small batch because they are way too tempting. Thanks so much for the great recipe!!
This was an easy and delicious recipe! My family enjoyed the cookies because they were crispy on the outside, but warm and chewy on the inside. My only comment is that the recipe yielded only 9 cookies, not 10, but that wasn’t a problem.
Love these!! I’ve make them quite a few times now… delicious and perfect sized batch to satisfy those random cravings! Like right now…. They’re going in the oven as I type this! Thank you!!
delicious cookies. fresh out of the oven they’re nice and soft. i accidently added too many chocolate chips, but that was on me since i never measure the chocolate chips.
Would browning the butter work?
I think it would be fine, but some of the liquid does evaporate when you brown butter. You may need to reduce the flour just slightly.