Indulge in the joy of baking but for a smaller crowd with this quick and simple Small Batch Chocolate Chip Cookie recipe. Perfect for a cozy day at home, this simple recipe requires just a handful of ingredients and creates 5 perfect cookies!
I love all things chocolate chip cookies, which is why I have a toonnnn of fun versions. These Bakery Chocolate Chip Cookies are my favorite and one of the most popular recipes on the blog. For an extra crunch, give these Walnut Chocolate Chip Cookies a spin! In a pinch, give these Chocolate Chip Cookies Without Brown Sugar some love!
Why You'll LOVE This Recipe
Quick and Easy: These small-batch chocolate chip cookies are a breeze to make, ready in just 20 minutes. With a simple and straightforward process, you can enjoy the warm, homemade goodness of buttery cookies with just one bowl and a spoon!
Buttery Bliss: Made with real butter, these cookies boast a rich and indulgent flavor that melts in your mouth. The classic combination of butter and chocolate chips creates a heavenly treat that satisfies your sweet cravings with every bite.
No-Fuss Cleanup: Forget about the kitchen chaos - this recipe minimizes mess and cleanup. With no mixer required, you can whip up this small batch of cookies using basic utensils, ensuring a stress-free baking experience that leaves you with more time to enjoy your treats!
Perfect Portioning: This small-batch recipe is designed for those moments when you crave a few perfect cookies without the needing to whip up a large batch.
Ingredients
- Unsalted Butter: You'll melt your butter for flavor and moisture in every bite! Using melted butter also makes this a no-mixer recipe!
- Light Brown Sugar & Granulated Sugar: Both sugars work together to create flavor, moisture, and structure.
- Egg Yolk: An egg at room temperature adds structure and chewiness.
- Vanilla Extract: Vanilla extract rounds out the flavor of these cookies.
- All Purpose Flour: All purpose flour, measured properly, creates soft and chewy cookies.
- Baking Soda: This leavening agent gives these cookies their rise and creates gorgeous, thick domes!
- Salt: Salt enhances the flavor and brings out sweetness.
- Chocolate Chips: I use a combination of mini chocolate chips, regular chocolate chips, and large chocolate chips inside of the cookies.
Step by Step Process
STEP 1: Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper to ensure the cookies come off of the pans cleanly after baking.
STEP 2: In a large bowl, use a whisk to mix melted unsalted butter, light brown sugar, granulated sugar, room temperature egg yolk, and vanilla extract together.
STEP 3: Add all purpose flour, baking soda, and salt to the dough. Use a rubber spatula to fold the ingredients into the dough until smooth.
STEP 4: Then, pour the chocolate chips into the cookie dough. Use a rubber spatula to fold the chocolate chips in until evenly dispersed.
STEP 7: Roll each dough ball into 2- 2 ½ tablespoon dough balls (55-60g of batter). Top each dough ball with additional chocolate chips for a bakery-style look.
STEP 8: Bake the cookies for 8-10 minutes or until the edges are golden in color, the tops are light pale, and the center is just slightly soft.
Frequently Asked Questions
Absolutely! Customize the recipe by adding nuts, dried fruit, candy pieces, or other mix-ins. Add the other mix-ins when you pour the chocolate chips in, and ensure they are evenly distributed in the dough for a well-balanced flavor in every bite.
Cookies continue to set after removing them from the oven, so you don't want them to be fully done when you pull them out of the oven. Aim for lightly golden edges and a slightly soft center. A good indicator is when the edges are set and the center appears just underdone. They'll firm up as they cool.
Yes, you can freeze the cookie dough for future cravings! Shape the dough into the 60g dough balls, freeze on a tray or plate for about 10 minutes, then transfer to a bag or container. When ready, bake from frozen, adding a couple of minutes to the baking time.
Expert Tips
- Precise Measurements: Accurate measuring is crucial in small-batch baking. Use a kitchen scale if you have one! More than anything, make sure to spoon and level the flour into your measuring cups if you are measuring without a scale.
- Room Temperature Egg: For optimal blending, use a room temperature egg. Take it out of the refrigerator ahead of time, or place it in warm water for a few minutes.
- Parchment Paper for Easy Cleanup: Line your baking sheet with parchment paper. This not only prevents sticking, but it also makes cleanup a breeze.
- Experiment with Mix-Ins: Get creative with add-ins like nuts, dried fruits, or even a sprinkle of sea salt. Just ensure they're evenly distributed for a balanced taste.
- Let Them Cool on the Sheet: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them firm up without overcooking.
Storing
- Allow the cookies to cool completely before storing them. If you store warm cookies or cookies that haven't fully set, they can become soggy from trapped moisture or the unset chocolate can smear.
- Make sure that any chocolate or topping pieces on top of the cookies have fully set before storing. Any chocolate will smear and create a mess and messy cookie if it is still melty.
- Place the cookies in an airtight container, tightly cover them, or place them in a zippable bag to keep them from drying out.
- Small Batch Chocolate Chip Cookies can be stored at room temperature for about 3-5 days, or in the freezer for up to 3 months. Keep the container in a cool, dry place.
Related Recipes
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Small Batch Chocolate Chip Cookies
- Prep Time: 10
- Cook Time: 10
- Total Time: 20
- Yield: 5 cookies
- Category: Cookies, Chocolate
- Method: Bake
- Cuisine: American
Description
Indulge in the joy of baking but for a smaller crowd with this quick and simple Small Batch Chocolate Chip Cookie recipe. Perfect for a cozy day at home, this simple recipe requires just a handful of ingredients and creates 5 perfect cookies!
Ingredients
- ¼ cup (55g) unsalted butter, melted
- 3 tablespoons (45g) light brown sugar
- 2 tablespoons (26g) granulated sugar
- 1 large egg yolk, room temperature
- ½ teaspoon vanilla extract
- ⅔ cup (93g) all purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup (60g) chocolate chips
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper to ensure the cookies come off of the pan cleanly after baking.
- In a large bowl, use a whisk to stir slightly cooled melted butter, light brown sugar, granulated sugar, room temperature egg yolk, and vanilla extract together until smooth and fully combined.
- Pour all purpose flour, baking soda, and salt into the dough. Use a rubber spatula to mix the dry ingredients into the wet until all flour pieces disappear into the batter.
- Use a rubber spatula to mix in the chocolate chips.
- Roll the dough into about 2 ½-tablespoon (60g) sized balls.
- Push additional chocolate chips into the tops of each dough ball for a bakery-style look.
- Bake the cookies for 9-11 minutes or until the edges look light golden brown, the tops look pale, and the centers look slightly soft. Use a knife to push into the warm cookies to sharpen the round shape if necessary.
- Allow the cookies to fully cool before storing. Store in an airtight container, tightly covered, or individually wrapped at room temperature for up to 4 days or in the freezer for up to 4 months.
Notes
Measuring Flour: These cookies are chewy and soft if you measure your flour properly. Do this using a measuring kitchen scale to measure 93g exactly or use a spoon to transfer flour from your container to your measuring cup before using a knife to sweep across the top to level.
Mix-Ins: Customize the recipe by adding nuts, dried fruit, candy pieces, or other mix-ins. Add the other mix-ins when you pour the chocolate chips in, and ensure they are evenly distributed in the dough for a well-balanced flavor in every bite.
Storing: Small Batch Chocolate Chip Cookies can be stored at room temperature for about 3-5 days, or in the freezer for up to 3 months. Keep the container in a cool, dry place. Make sure that any chocolate or topping pieces on top of the cookies have fully set before storing.
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