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Overhead view of small batch chocolate chip cookies
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5 from 15 votes

Small Batch Chocolate Chip Cookies Recipe

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.
Prep Time15 minutes
Cook Time13 minutes
Total Time28 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 6 cookies
Calories: 236kcal
Author: Dorothy Kern
Cost: 15


  • 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.



  • 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.


Serving: 1cookie | Calories: 236kcal | Carbohydrates: 33g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 155mg | Potassium: 33mg | Fiber: 1g | Sugar: 21g | Vitamin A: 299IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg