Small Batch Chocolate Chip Cookies
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.
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!
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
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.
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.
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.
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.
More Delicious Chocolate Recipes You Should Try
- Slow Cooker Hot Chocolate
- The Best Chocolate Pecan Pie
- Oreo Cookie Cake
- The Best Chewy Chocolate Chip Cookies Recipe
- Chocolate Lava Cakes
- The Best Homemade Chocolate Cake
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
Recipe: Small Batch Chocolate Chip Cookies
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.
I was taking dinner to a neighbor and didn’t want a huge batch of cookies. I was thrilled to find your easy recipe and it was the perfect size. Plus, they got rave reviews from my friend!!!
These small-batch chocolate chip cookies were perfect! They were soft and chewy and made just the right amount!
Small batch dessert recipes are the best. Now that kids are gone and it’s just my husband and I. I appreciate finding these small batch recipes. My cookies turned out perfect!! Thank you for the great recipe.
Your recipe saved me in a moment of intense chocolate cookie cravings with no time to chill them. These came out really lovely and vanished in no time. I will not admit how many of them I munched…ahem.
I just made these yesterday. They truly are perfect.
Perfect for an after school treat for my kids! Great recipe, looking forward to making it again 🙂
I love chocolate chip cookies but sometimes I don’t want or have the time to make a large batch. These small-batch cookies are the perfect compromise.
Love the small batch idea, never tried that before! And these look so ooey gooey and amazing!!!
Oh yes please, I always love having cookies in the house. These look amazing!