Small Batch Chocolate Chip Cookies Recipe

Introduction

These small batch chocolate chip cookies come together quickly and yield just six warm, gooey treats. They feature soft, chewy centers with golden edges and melty chocolate chips, perfect for satisfying a sweet craving without making a huge batch.

Ingredients

• 2/3 cup (75g) all-purpose flour
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt (a pinch)
• 3 tablespoons (42g) slightly melted unsalted butter
• 1/4 cup + 1 tablespoon (70g) brown sugar
• 1½ tablespoons (20g) granulated sugar
• 1 large egg yolk
• 1/2 teaspoon vanilla extract
• 1/4 cup (40g) semi-sweet chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
3. Step 3: In a separate small bowl, whisk the melted butter with brown sugar and granulated sugar until smooth. Add the egg yolk and vanilla extract, mixing until fully combined.
4. Step 4: Stir the dry ingredients into the wet ingredients until just incorporated, then fold in the chocolate chips.
5. Step 5: Scoop the dough into rounded spoonfuls (about 1½ tablespoons or 42 grams each) and place on the prepared baking sheet. For more even cookies, roll the dough into balls first.
6. Step 6: Bake for 9 to 12 minutes, until the edges are set and the centers still look soft.
7. Step 7: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• For best flour measurement, use the spoon-and-level method or weigh your flour for accuracy.
• You can mix all the ingredients in one bowl to save on cleanup without affecting the texture.
• Try swapping semi-sweet chocolate chips for dark or milk chocolate to change the flavor.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. To refresh, warm them in the microwave for 10-15 seconds for that freshly baked feel. You can also freeze the baked cookies for up to one month; thaw at room temperature before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to avoid overly salty cookies.

Why are my cookies spreading too much?

This can happen if the butter is too melted or the dough is too warm. Use slightly melted butter rather than fully liquid and chill the dough briefly if needed.

Small Batch Chocolate Chip Cookies Recipe

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★★★★★

5 from 61 reviews

• Author: Lila
• Total Time: 20 minutes
• Yield: 6 cookies 1x

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Description

These small batch chocolate chip cookies come together in just 20 minutes, delivering 6 warm, gooey cookies with soft, chewy centers, golden edges, and melty semi-sweet chocolate chips. Perfect when you want a quick dessert fix without making a large batch.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2/3 cup (75g) all-purpose flour, measured by weight or the spoon and level method
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt (a pinch)

Wet Ingredients

• 3 tablespoons (42g) slightly melted unsalted butter
• 1/4 cup + 1 tablespoon (70g) brown sugar
• 1½ tablespoons (20g) granulated sugar
• 1 large egg yolk
• 1/2 teaspoon vanilla extract

Add-ins

• 1/4 cup (40g) semi-sweet chocolate chips

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Instructions

1. Preheat Oven: Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat to ensure cookies bake evenly and don’t stick.
2. Mix Dry Ingredients: In a medium bowl, whisk together the 2/3 cup all-purpose flour, 1/4 teaspoon baking soda, and 1/8 teaspoon salt until thoroughly combined.
3. Combine Wet Ingredients: In a separate small bowl, whisk the slightly melted unsalted butter with the brown sugar and granulated sugar until smooth. Then add the egg yolk and vanilla extract, mixing well until fully incorporated.
4. Incorporate Dry Ingredients: Stir the dry ingredient mixture into the wet ingredients until just combined to form the cookie dough. Avoid overmixing to keep cookies tender.
5. Add Chocolate Chips: Fold in the semi-sweet chocolate chips evenly throughout the dough.
6. Form Cookies: Scoop the dough into rounded spoonfuls (about 1½ tablespoons or 42 grams each) and place them on the prepared baking sheet. For smoother, round cookies, roll the dough into balls before placing them down.
7. Bake: Bake for 9–12 minutes, until the cookie edges are set and golden but the centers still look soft and slightly underbaked for that chewy texture.
8. Cool: Let cookies cool on the baking sheet for 5 minutes to set further, then transfer to a wire rack to cool completely before serving.

Notes

• For best flour measurement accuracy using the spoon-and-level method, gently spoon the flour into your measuring cup and level off with a knife.
• This recipe is a scaled-down version of classic chewy chocolate chip cookies, ideal for small batches.
• You can mix all the ingredients in one bowl to simplify cleanup, though the original method separates dry and wet ingredients.
• Recommended tools include cookie sheets, silicone baking mats or parchment paper, a cookie scoop, and a wire cooling rack.
• Photos by Jess at Jess Gaertner Creative.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: small batch chocolate chip cookies, quick cookies, easy cookies, chewy cookies, homemade chocolate chip cookies