Small Batch Chocolate Chip Cookies are the perfect way to satisfy your cookie craving. This recipe makes 8 soft and chewy cookies with no chilling required, all in under 20 minutes!

For more of our favorite Cookie Recipes, be sure to check out my Oreo Chocolate Chip Cookies, Molasses Crinkle Cookies, Coffee Cookies, and Cranberry Bliss Bar Cookies.

cookies on a plate; one with a bite taken out.

There are very few desserts that I’m able to resist, and chocolate chip cookies are at the very top of that list. That’s why I love pulling out this recipe for Small Batch Chocolate Chip Cookies!

This scaled down recipe makes about 8-10 perfectly rich, chewy, and soft chocolate chip cookies, which is more than enough when the mood hits.

This works perfectly, since I’ve been known to turn into a version of a famous furry blue Sesamee Street character when a full batch of chocolate chip cookies is in front of me!

a stack of chocolate chip cookies on a white plate.

If you’re looking for a great recipe for small batch chocolate chip cookies then you’ve come to the right place! This particular recipe is my absolute favorite for chocolate chip cookies and I’ve been making it for years.

It comes out great every time, and is really simple and easy to make.You can also double, triple, or quadruple the recipe to make the amount of cookies you need.

And if you’re in the mood for cupcakes, try this recipe for Small Batch Chocolate Cupcakes. It makes 4; the perfect amount when you don’t need a whole batch!

Ingredients for Small Batch Chocolate Chip Cookies

A full list of ingredients, measurements, and instructions are located in the recipe card below.

  • unsalted butter
  • brown sugar
  • granulated white sugar
  • vanilla extract
  • egg yolk
  • all purpose flour
  • salt
  • baking soda
  • chocolate chips
ingredients in bowls on a counter top.

How to Make Small Batch Chocolate Chip Cookies – Step by Step

A full list of ingredients, measurements, and instructions are located in the recipe card below.

Step 1: Preheat oven

Preheat your oven and line a baking sheet with parchment paper.

Step 2: Make batter

Beat the butter, sugars, egg yolk, and vanilla extract together in a bowl until nice and creamy.

Step 3: Add dry ingredients

Sift together the baking soda, salt, and flour in a small bowl, then gradually add to the butter/sugar mixture, beating until well-combined.

Step 4: Bake

Add chocolate chips to the dough, then drop by heaping tablespoons onto prepared baking sheet and bake for 10-11 minutes.

cookies on a plate; one with a bite taken out.

Tips and Notes for Making the Best Small Batch Chocolate Chip Cookies

  • Line the sheet pan with parchment paper. This will help prevent the cookies from burning on the bottom and sticking to the pan. It also makes clean up much easier. 
  • Use a cookie scoop to help scoop out the dough. You can also use a coffee scoop. I use a 2 Tablespoon coffee scoop to scoop and mold my dough. This helps keep all of your chocolate chip cookies uniform in shape and size so that they will bake evenly.
  • Why just an egg yolk? This recipe only requires an egg yolk due to its scaled down volume. A whole egg would be too much moisture for the amount of ingredients used.
a stack of chocolate chip cookies on a white plate.

The Best Temperature for Baking Chocolate Chip Cookies

The best temperature for baking chocolate chip cookies really comes down to personal preference and what kind of cookie texture you enjoy.

A lot of cookie recipes you see will have a baking temperature of 350 degrees Fahrenheit, but my personal preference for making chocolate chip cookies is 375 degrees Fahrenheit. I like a thicker cookie with a nice crisp outer edge and a soft and gooey center, and baking at 375 helps to achieve this. The bake time is just a bit shorter which prevents the cookies from getting too crisp.

Baking your small batch chocolate chip cookies at 350 will work just fine, too though, if that’s what you prefer! Just add a few minutes on to your baking time.

Recipe Variations and Recommendations

You can replace the chocolate chips in your small batch chocolate chip cookies with peanut butter chips, white chocolate chips, butterscotch chips, or even nuts like walnuts or chopped pecans. Chopped Oreos or M&Ms would also make yummy alternatives!

Another recommendation I have for making the best small batch chocolate chip cookies is to use either vanilla bean paste or freshly made vanilla extract. This homemade vanilla extract recipe will give your cookies so much flavor, and it’s also great for gift giving.

cookies on a plate.

How to Store

Store prepared cookies in an airtight container on the counter for up to 3 days.

How to Freeze

To freeze just the dough, place your prepared cookie dough into a freezer safe container and freeze for up to 3 months. Thaw the dough in the fridge before baking as directed.

To freeze fully baked small batch chocolate chip cookies, place in a freezer safe container or zipper freezer bag and freeze for up to 3 months. Thaw on the counter before enjoying.

a stack of chocolate chip cookies on a white plate.

More Delicious Chocolate Recipes You Should Try

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

cookies on a plate; one with a bite taken out.
5 from 31 ratings

Recipe: Small Batch Chocolate Chip Cookies

Yield: 8
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Small Batch Chocolate Chip Cookies are the perfect way to satisfy your cookie craving. This recipe makes 8 soft and chewy cookies with no chilling required, all in under 20 minutes!

Ingredients

  • 1/4 cup unsalted butter, 1/2 a stick
  • 1/4 cup granulated white sugar
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 egg yolk
  • 1/2 cup all purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/3 heaping cup chocolate chips, I use semi-sweet

Instructions
 

  • Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and then set aside. 
  • Add butter, sugars, egg yolk, and vanilla extract to a medium sized mixing bowl. Using an electric mixer, beat over medium speed until nice and creamy, about 1 minute.
  • In a separate bowl, sift together the baking soda, salt, and flour. Gradually add the dry ingredients to butter/sugar mixture, beating over low speed. Scrape the bowl then beat over medium speed for another 30 seconds until well-combined.
  • Add chocolate chips to the dough and then stir to combine. Drop dough by rounded heaping tablespoons onto prepared baking sheet, about 2-3 inches apart.
  • Bake for 10-11 minutes (mine are ready at 10 minutes), then remove from oven and allow cookies to cool slightly before transferring to a wire rack. Enjoy!

Notes

  • Line the sheet pan with parchment paper. This will help prevent the cookies from burning on the bottom and sticking to the pan. It also makes clean up much easier. 
  • Use a cookie scoop to help scoop out the dough. You can also use a coffee scoop. I use a 2 Tablespoon coffee scoop to scoop and mold my dough. This helps keep all of your chocolate chip cookies uniform in shape and size so that they will bake evenly.
  • Why just an egg yolk? This recipe only requires an egg yolk due to its scaled down volume. A whole egg would be too much moisture for the amount of ingredients used.
  • Store prepared cookies in an airtight container on the counter for up to 3 days.
  • Freezing instructions: To freeze just the dough, place your prepared cookie dough into a freezer safe container and freeze for up to 3 months. Thaw the dough in the fridge before baking as directed.
  • To freeze fully baked cookies, place in a freezer safe container or zipper freezer bag and freeze for up to 3 months. Thaw on the counter before enjoying.
Cuisine: American
Course: Dessert
Calories: 144kcal, Carbohydrates: 20g, Protein: 1g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 40mg, Sodium: 111mg, Potassium: 29mg, Fiber: 0.3g, Sugar: 13g, Vitamin A: 210IU, Calcium: 12mg, Iron: 1mg
Did you make this recipe?Let me know! Mention @TheBelleoftheKitchen on Instagram or tag #BelleoftheKitchen.