Craving cookies but don’t want to make a giant batch? These easy small batch chocolate chip cookies are the answer! This recipe makes five soft and chewy chocolate chip cookies that will satisfy your craving. It’s an easy one-bowl recipe that is so easy to make.
One thing I am loving lately is small batch cookie recipes. They are so great when you want some homemade cookies but don’t want the hassle of making and baking multiple batches of cookies. This chocolate chip cookie recipe makes five cookies – the perfect amount when you’re craving cookies.
Why You Will Love This Recipe
This is a scaled-down version of my best chocolate chip cookie recipe. I did a lot of testing to get this small-batch version just right, and it’s fantastic – you get the same soft and chewy cookies but in a smaller amount.
The cookies are super easy to make with just one bowl and spoon. No mixer needed with this recipe!
It’s also easy to customize this recipe to make other kinds. Just switch up the chocolate chips for your favorite nuts, candy, or baking chips.
Save this recipe for your next cookie craving. It makes the best single serve chocolate chip cookies!
Table of Contents
- Butter: I like to start my cookies with melted unsalted butter
- Sugar: the recipe uses both brown sugar and granulated sugar
- Egg: because this is a small batch, we just need an egg yolk
- Vanilla and Salt: for flavor
- Baking soda: typical for that cookie texture
- All-purpose flour: my go-to flour for cookies
- Mini chocolate chips: you can substitute regular chocolate chips too
How to Make Small Batch Chocolate Chip Cookies
1. One Bowl: Combine the melted butter with both kinds of sugar in a large bowl.
2. Stir: Mix in the egg yolk, vanilla, baking soda, and salt.
3. Flour: Slowly mix in the flour and once the dough comes together, stir in the chocolate chips.
4. Scoop: Line a baking sheet with parchment paper. Scoop two tablespoons of dough to form each cookie and place them two inches apart on the sheet.
5. Chill: Chill the dough for at least 30 minutes.
6. Bake: Bake the cookies for 10 to 13 minutes at 350°F. The cookies are done when they are lightly golden around the edges and no longer glossy on top.
Tips for the Best Small Batch Cookies
- Measuring: For the best cookies, you need to accurately measure all of the ingredients and measure the flour the right way. The best way to measure flour is the spoon and level method. Lightly spoon the flour in the cup and then level it off with a knife. Don’t scoop the flour out of the container with the cup – you will end up with too much flour.
- Chocolate Chips: Use your favorite chocolate chips for this recipe. I’ve used semisweet, dark chocolate, milk chocolate, and semisweet chocolate chips, and all of them work great. I also recommend using a good-quality brand for the best chocolatey goodness.
- Baking: For cookies with the best texture, be careful not to overbake them. Every oven is different, so the baking time will vary. The best way to know when they are done is to look at the edges and top of the cookies. The edges should be lightly golden, and the tops shouldn’t have a glossy sheen.
- Freezing: These cookies are freezer-friendly! Sometimes I make a batch, enjoy one or two, and pop the other two to three cookies in the freezer for later. Just wrap them with plastic wrap and store them in a freezer-safe container or bag.
This recipe works for other mix-ins, so if you want to try something besides chocolate chips, feel free to experiment. You can add ⅓ cup of mix-ins or a combination of mix-ins. Here are some ideas:
- Mix in some nuts like chopped walnuts, almonds, or macadamia nuts.
- Switch the chocolate chips for white chocolate chips, peanut butter chips, or butterscotch chips.
- Add your favorite candy like M&Ms, chopped peanut butter cups, Reese’s pieces, chopped Heath bars, or mint baking chips.
- Why didn’t my cookies spread? When cookies don’t spread, there’s usually one reason: too much flour. The amount of butter and flour is really important, so be sure to measure accurately. For flour, that means using the spoon and level method.
- Do I have to chill the dough? If you don’t chill the dough, your cookies will spread too much and end up flat. For the best chocolate chip cookies with the right texture, you need to chill the dough for at least 30 minutes. Trust me – it’s worth the wait!
- Why is my dough dry? Dry cookie dough usually happens because too much flour was added.
You are going to love how easy these small batch chewy chocolate chip cookies are to make. You’ll really love how good they are to eat, too! So be warned, you might end up making a few batches a week!
More Small Batch Desserts To Try
Small Batch Chocolate Chip Cookies Recipe
- 4 tablespoons (57g) unsalted butter, melted
- 1/4 cup (50g) packed brown sugar
- 3 tablespoons (35g) granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup (82g) all-purpose flour
- 1/3 cup (86g) mini chocolate chips
- Line a cookie sheet with a silicone baking mat or parchment paper.
- Stir together melted butter with both sugars in a large bowl. Stir in egg yolk, vanilla, baking soda and salt. Slowly stir in flour. Stir in chocolate chips.
- Drop 2 tablespoon size cookie balls on prepared cookie sheet, 2-inches apart. Chill 30 minutes.
- Preheat oven to 350°F. Bake for 10-13 minutes or until just no longer glossy and lightly golden around the bottom edges. Cool before eating.
- Store in an airtight container for up to 3 days.
Nutritional information not guaranteed to be accurate
These Small Batch Chocolate Chip cookies are so easy to make! This is a scaled-down version of my best chocolate chip cookie recipe, when you only want a few cookies.
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: May 2, 2021