Small Batch Chocolate Chip Cookies

These are small batch chocolate chip cookies ideal for when you want a cookie but don’t want to go through the effort of making a regular batch. Have you ever wished you could eat a chocolate chip cookie but did not feel like baking an entire batch for yourself? If so, I imagine you’re going to enjoy this small batch chocolate chip cookie recipe!

These might be the best chocolate chip cookies I have ever tried. A blend of dark brown sugar means these cookies are packed with flavor right from the dough. They’re also filled with pools of melty chocolate. So for crispness, it can go no further than perfect edges and tender, gooey insides. These cookies are literally the perfect balance of crisp edges and gooey centers when it comes to taste and texture. So let’s get started! 

Love these Small Batch Chocolate Chip Cookies? You’ll also enjoy the Meringue Cookies and Sprinkle Cookies Recipe—perfect for any occasion.

Ingredients for Chocolate Chip Cookies

• 1/4 cup unsalted butter 
• 1/4 cup brown sugar 
• 2 tsp granulated sugar 
• 1 egg yolk, room temperature
• ½ tsp vanilla 
• 1 ⅓ cup all-purpose flour
• 1/3 tsp baking soda
• ½ tsp. salt
• 1/2 cup semi-sweet chocolate

Equipment

• Mixing bowl
• Measuring cups and spoons
• Baking sheet
• Parchment paper 
• Whisk or electric mixer
• Cookie scoop or spoon

How to Make Small Batch Chocolate Chip Cookies

Step 1: Preheat the oven to 350°F (177°C). Place a silicone baking mat or parchment paper on a large cookie sheet and set aside.

Step 2: Using an electric mixer, beat the butter, brown sugar, and granulated sugar together in a medium-sized bowl for 1–2 minutes, or until well combined.

Step 3: Mix in the egg yolk and vanilla to the mixture and fold everything together until smooth, scraping the sides of the bowl from time to time.

Step 4: Add flour, baking soda and salt. Mix until just combined, then fold in the semi-sweet chocolate chips on low speed.

Step 5: Cover the dough completely and refrigerate for 10 minutes.

Step 6: Scoop the chilled cookie dough onto the baking sheet with a cookie scoop measuring 1.5 tablespoons. Make sure the scoops are sufficiently spaced.

Step 7: Bake the cookies for 10 to 12 minutes or until the edges of the cookies are lightly browned and the tops are set.

Step 8: Allow the cookies to cool on the baking tray for 5-10 minutes after baking. Then transfer the cookies to a wire rack to cool completely. Cool and serve.

Storage Tips

Room Temperature: Cookies can be stored at room temperature in an airtight container for 3-4 days.

Refrigerator: After the cookies are cooled, the airtight container can be stored for 1 week in the refrigerator.

Freezing: Place cookies in a freezer bag to freeze and store for 2-3 months. Let the cookies come to room temperature before serving.

Pro Tips for Cookies

1. Use room-temperature egg yolk for smoother mixing and better texture in the dough.

2. Do not overmix the dough after adding the flour. Mixing just until combined keeps the cookies soft and tender.

3. Chill the dough for at least 10 minutes to prevent the cookies from spreading too much while baking.

4. For extra gooey centers, slightly underbake the cookies and let them finish setting on the baking sheet.

5. Press a few extra chocolate chips on top of the dough balls before baking for bakery-style cookies.

6. Use a light-colored baking sheet to avoid over-browning the bottoms of the cookies.

7. Let the cookies cool for a few minutes on the tray before moving them to a rack, as they continue to firm up while cooling.

Nutrition

Nutrition values are approximate and may vary.

• Serving: 1 cookie
• Calories: 118 kcal
• Carbohydrates: 45g
• Cholesterol: 50mg
• Calcium: 60mg
• Fiber: 1g
• Fat: 9g
• Saturated Fat: 5g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 5g
• Trans Fat: 0.5g 
• Sodium: 225mg
• Sugar: 25g
• Protein: 5g
• Potassium: 155mg
• Iron: 1mg

More Cookies Recipes You’ll Love

• Sand Tarts Recipe
• Chips Ahoy S’mores Cookies 
• Chocolate Chip Cookies Without Brown Sugar
• Cookie Croissant Recipe

FAQs

Can I double this cookies recipe?

A: Absolutely— I have doubled this recipe several times, with no complication. It is preferred if you use grams to ensure that you get the best results.

Can I use whole wheat flour?

A: It may, but it could lead to a denser cookie. You can try using half whole wheat flour and half all-purpose to make the cookie turn out to have equal softness and texture.

Final Thoughts

This small batch chocolate chip cookies recipe is perfect for that occasional craving without having to consume a whole batch of cookies. I reckon it is a very easy method that takes very little time and produces really tasty cookies to satisfy anyone’s sweet tooth. These cookies are perfect whether you only have a craving yourself or if you have folks to share them with. Have fun with it and happy baking!