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These Small Batch Chocolate Chip Cookies are soft, chewy, and loaded with chocolate chips and the recipe makes 6-8 cookies! It’s a scaled down version of my favorite recipe and it’s perfect when you want warm cookies but not a ton of them.
I’ve made hundreds of variations of chocolate chip cookie recipes over the years, so I love taking a reliable recipe and adapting it for what I need. Sometimes that means browning butter or adding pecans, and other times that means doing cookie math so you can make just enough cookies to satisfy a craving.
Why you’ll love this recipe
These have everything you want in a chocolate chip cookie: soft centers, chewy edges, and plenty of chocolate in every bite. They’re quick, easy, and especially handy when you’re baking for one or two people, or when a full batch of cookies feels like way too much.
Small Batch Cookie Ingredients
- Melted Butter: I like to start my cookies with melted unsalted butter
- Egg: because this is a small batch, we just need an egg yolk
- Chocolate Chips: Use your favorite chocolate chips for this recipe. I’ve used semisweet, dark chocolate, milk chocolate, and semisweet chocolate chips, but mini chocolate chips are my favorite.
Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.
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Dorothy’s Tips for Small Batch Cookies
- Measuring: For the best cookies, you need to accurately measure all of the ingredients and measure the flour the right way. Measure flour correctly by spooning and leveling it and packing your brown sugar.
- You must chill the dough since we started with melted butter.
- Baking: For cookies with the best texture, be careful not to overbake them. Every oven is different, so the baking time will vary. You know cookies are done when the edges are lightly golden and the tops shouldn’t have a glossy sheen.
Small Batch Chocolate Chip Cookies Recipe
Video
Ingredients
- 4 tablespoons (57g) unsalted butter, melted
- ¼ cup (50g) packed brown sugar
- 3 tablespoons (35g) granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup (82g) all-purpose flour
- ⅓ cup (86g) mini chocolate chips
Instructions
- 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.
Notes
- Measuring: For the best cookies, you need to accurately measure all of the ingredients and measure the flour the right way. Measure flour correctly by spooning and leveling it and packing your brown sugar.
- Chocolate Chips: Use your favorite chocolate chips for this recipe. I’ve used semisweet, dark chocolate, milk chocolate, and semisweet chocolate chips, but mini chocolate chips are my favorite.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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How to Make Small Batch Chocolate Chip Cookies
- Start with the melted butter and sugars. The butter won’t fully incorporate; then add the yolk, vanilla, and baking soda.
- Add the flour last.
- This is where you can add other variations if you want.
- Use a 1-tablespoon or 2-tablespoon cookie scoop.
FAQs
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.
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!
Dry cookie dough usually happens because too much flour was added.
Small Batch Favorites
I also have a small batch pancakes recipe!
I am always baffled by this, why don’t recipes state if you should use dark brown sugar or light brown sugar. I never which one to use, is there a reason why most recipes don’t tell you which one to use?
Do you use dark brown for this recipe?
Thanks
I think it’s because most recipes use light brown – I always use light unless otherwise specified – but you really can use either one.
Fan-Tastic. I finally have a thick chocolate chip cookie. I did find them way too much work for the number of cookies. Took me forever to mix them up. Not sure what I did wrong except possibly by browning the butter I might have lost some of the butter (liquid) volume. Regardless, these will no longer be small batch cookies as I will use the recipe’s ability to increase the number of cookies next time.
I loved the small batch, Do you have a full recipe for this?
Yes! https://www.crazyforcrust.com/best-chocolate-chip-cookie-recipe/
these were SO good, we tasted the dough and immediately made a second batch. i ate them all lol
I just tried to make these cookies with hopes they would turn out great but they sadly didn’t…. They were still gooey on the tops and didn’t feel like a actual chocolate chip cookie…
Chances are they needed to be baked longer?
mine too but you just gotta cook em longer
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