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Home » Cookies » Small Batch Chocolate

Chip Cookies

S M A L L B AT C H C H O C O L AT E
CHIP COOKIES

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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!

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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

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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:

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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
S M A L L B AT C H O F
C H O C O L AT E C H I P
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.

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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.

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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.

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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!

R E C I P E VA R I AT I O N S

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:

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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.

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M O R E S M A L L B AT C H
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

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Print Pin

4.87 from 129 votes

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 whole
batch.

Course Dessert
Cuisine American
Keyword small batch chocolate chip
cookies, small batch cookies

Prep Time 15 minutes

Cook Time 12 minutes
Chilling Time 10 minutes
Total Time 37 minutes

Servings 10 cookies
Author Danielle

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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

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INSTRUCTIONS
1. Preheat the oven to 350°F (177°C). Line a
large baking sheet with parchment

paper or a silicone baking mat and set

aside.

2. 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.

3. Mix in the egg yolk and vanilla extract

until fully combined, stopping to scrape

down the sides of the bowl as needed.

4. 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.

5. Cover tightly and transfer to the freezer

to chill for 10 minutes.

6. 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.

7. Bake for 10 to 12 minutes or until the

edges of the cookies are lightly golden

brown and the tops are set.

8. 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.

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