These small batch chocolate chip cookies are soft, chewy, and so easy to make! They're perfect for when you have a cookie craving but don't need to bake up a whole batch. This recipe makes 6-7 perfect chocolate chip cookies with no chill time!
These small batch chocolate chip cookies are so delicious and don't require any chill time or special equipment. They're the ultimate easy cookie!
The best part about this recipe is that it's small batch. It makes 6-7 cookies, which is perfect for someone with a small family like me.
If you love small batch recipes, try small batch chocolate cupcakes, small batch oatmeal chocolate chip cookies, small batch brownies, or small batch blueberry muffins next! They're perfect if you live alone or with a partner.
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Why You'll Love This Recipe
- Small batch chocolate chip cookies- This recipe makes 6 chocolate chip cookies that are soft, chewy, and perfect to satisfy your cookie cravings.
- Easy recipe- You only need one bowl and no special equipment to make these! It's a perfect recipe for beginner bakers.
- No chill time- No waiting around for the dough to chill! The dough spreads perfectly in the oven with no chill time required. It only takes 15 minutes total to make them.
Key Ingredient Notes
- Unsalted butter- Unsalted butter is best to control the amount of salt going into the cookies, which is important since we're making such a small amount! The butter is melted and cooled slightly to promote spreading.
- Granulated sugar- This helps sweeten the cookies and make them spread.
- Brown sugar- Brown sugar adds moisture to make the cookies nice and chewy. It also adds a warm flavor.
- Egg yolk- This recipe uses one egg yolk for richness, chew, and to bind the other ingredients together. Use just the yolk, not the whole egg.
- All purpose flour- This flour adds structure to the cookies and gives them a hearty, chewy texture. Measure it in grams with a kitchen scale for the best results.
- Baking soda- This leavener reacts with the acid in the brown sugar and makes the cookies rise and spread in the oven.
- Chocolate chips- I used semi-sweet chocolate chips, but you can also make milk chocolate chip cookies or use dark chocolate chips, chopped chocolate bars, or mini chocolate chips. Using multiple different kinds of chocolate makes them extra delicious.
Substitutions and Variations
- You can make these cookies gluten free! Use 1-to-1 gluten free baking flour instead of all purpose. flour.
- Add a handful of nuts to the batter, like pistachios, walnuts, or even pecans for a small batch version of these pecan chocolate chip cookies.
- You can leave out the chips to make chocolate chipless cookies!
- Add freeze-dried fruit, like strawberries, blueberries, or raspberries for a fun twist. Dried fruit works too.
- Some other fun add-ins are M&Ms, Funfetti sprinkles, mini marshmallows (for marshmallow chocolate chip cookies) and chopped candy like Snickers or Andes!
Step by Step Instructions
Preheat the oven to 350ยฐF and line a baking sheet with parchment paper and set aside.
Step 1: First, whisk the melted butter and sugars together in a large bowl until well combined.
Step 2: Whisk in the egg yolk and vanilla extract vigorously until the mixture looks like a paste.
Step 3: Fold the flour, baking soda, and salt into the bowl of wet ingredients until a few dry streaks of flour are left.
Step 4: Next, fold in the chocolate chips gently just until the dry streaks of flour disappear.
Step 5: Scoop cookie dough balls onto the lined cookie sheet using a 1.5-ounce cookie scoop. Press a few extra chocolate chips on top if desired and bake for 9-11 minutes or until the edges are set but the middles are gooey and slightly underdone.
Step 6: Let the cookies cool on the hot pan for 5-10 minutes. Transfer to a wire rack, cool completely, and enjoy!
Expert Baking Tips
- Measure the flour correctly. Flour is super easy to over-measure, so I recommend weighing it in grams for the most accuracy. If you don't have a scale, fluff up the flour in the bag and gently spoon it into your measuring cup. Then swipe off the excess.
- Don't overmix. When mixing the dough, only mix until the dry streaks of flour disappear. If you mix too much, the cookies can turn out tough and dense.
- Underbake slightly. When you take cookies out of the oven, they keep baking on the hot cookie sheet. For perfectly gooey centers, the cookies should look set on the edges but slightly underdone in the middle when you take them out.
- Try cookie scooting! If you want perfectly round cookies, grab a cup, mug, or biscuit cutter that's slightly bigger than the cookies. When they're fresh out of the oven, place over and swirl around each cookie to make them perfect (and slightly thicker) circles.
How to Store
Store small batch chocolate chip cookies in an airtight container at room temperature for up to 4 days.
Freezing Tips
Transfer the cooled cookies to an airtight container or freezer bag and freeze for up to 3 months. Thaw on the counter for a couple hours or in the refrigerator overnight before eating.
To freeze the cookie dough, scoop and freeze it on a baking sheet for 2 hours until frozen solid. Transfer the dough balls to an airtight container and freeze for up to 3 months.
Frequently Asked Questions
Yes, you definitely can if you need a bigger batch! You can double all the ingredients to make 12-14 delicious cookies.
This is usually caused by adding too much flour. Flour is really easy to overmeasure, so I always recommend weighing it in grams with a scale for the most accuracy! To fix dry dough, add about ยฝ teaspoon of water and mix it in until there are no dry bits of dough at the bottom of the bowl.
Using too much flour is also the most common reason for cookies not spreading! Weigh it in grams or use the spoon and sweep method. You can also bang the pan of hot cookies on the counter a few times to encourage spreading.
More Cookie Recipes to Try
๐ Recipe
Small Batch Chocolate Chip Cookies
Equipment
- 1 2 ounce cookie scoop
Need Metric or US Customary Measurements?
Use the buttons below to toggle between grams and cups!
Ingredients
- 57 grams unsalted butter melted and cooled
- 40 grams granulated sugar
- 50 grams brown sugar light or dark
- 1 egg yolk room temperature
- 2 teaspoon vanilla extract
- 83 grams all purpose flour
- ยผ teaspoon baking soda
- ยฝ teaspoon salt
- 85 grams chocolate chips
Instructions
- First, preheat the oven to 350ยฐF/180ยฐC. Line a baking sheet with parchment paper and set aside.
- Whisk melted unsalted butter, granulated sugar, and brown sugar together in a large bowl until well combined.57 grams unsalted butter, 40 grams granulated sugar, 50 grams brown sugar
- Add the egg yolk and vanilla. Whisk vigorously until the texture is like a paste.1 egg yolk, 2 teaspoon vanilla extract
- Gently fold the flour, baking soda, and salt into the wet ingredients until there are a few dry patches of flour remaining.83 grams all purpose flour, ยผ teaspoon baking soda, ยฝ teaspoon salt
- Fold in the chocolate chips until the dry streaks of flour disappear.85 grams chocolate chips
- Scoop cookie dough balls onto the lined cookie sheet with a 1.5-ounce cookie scoop. Bake for 9-11 minutes or until the edges are set but the middles are gooey and slightly underdone.
- Remove the cookies from the oven and let cool on the hot pan for 5-10 minutes. Transfer to a wire cooling rack, cool completely, and enjoy!
Hemavathi
I tired this recipe really superb and comes out very well and delicious