Crunchy, chewy, and perfectly sweet small batch chocolate chip cookies are just what you need to satisfy your chocolate cravings in a hurry! They're incredibly easy to make with this one-bowl batch that makes the perfect half dozen cookies!
Just enough tasty chocolate chip cookies to satisfy your sweet tooth!
Crunchy and chewy, chocolate chip cookies are a dessert that's always in season. They’re great for your school and family gatherings at the holidays and as an everyday treat.
Our small batch chocolate chip cookies are easy for you to make and the perfect portion size when you’re in the mood. They hit the spot for an after-school snack and are fun for everyone to share in the making.
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These cookies come out of the oven with a crunchy edge and a chewy center. When you bite in, you’ll taste how the butter and brown sugar team up to provide the perfect complement to the soft chocolate chips.
My small batch chocolate chip cookies are easy to make, and you’ll want to make them over and over for yourself and your friends. With the small serving size, there's no excuse not to enjoy your fave cookie whenever you want!
❤️ Why You'll Love This Recipe!
Everybody’s Favorite! Have you ever heard anyone say that they don’t like chocolate chip cookies? Me neither! 🙂
Fuss-free! You’ll use one bowl and mix everything together. It's a simple enough recipe that anyone can make it!
Perfectly Portioned! This small batch version of the classic chocolate chip cookie makes it easy to whip up a few cookies for a quick dessert!
🥘 Ingredients
You probably already have most of these ingredients in your pantry but if not, it’s a good excuse to get them so you can use them in other recipes. You’ll have choices in the brands but here’s what you'll need for best results.
- Butter – Use salted butter if you can and if not, just add a pinch more salt.
- Brown Sugar – Light brown sugar is best, but you can use dark brown sugar for a rich molasses flavor.
- Sugar – Simple granulated white sugar adds texture and is a big part of the sweet flavor we know and love in chocolate chip cookies.
- Baking Soda – Is a rising agent to give your cookies some height. Be sure to use baking soda (not baking powder).
- Salt – The standard table salt is a great flavor enhancer to all of your other ingredients. I like to use Himalayan salt too.
- Vanilla Extract – Any vanilla extract will do, but use the pure extract or vanilla paste for best results.
- Egg Yolk – You'll need a large egg yolk to act as a binding agent for the cookies. You can discard or freeze the white.
- Flour – Use all-purpose flour as the bulk of your cookies.
- Chocolate Chips – Have fun here! Choices include milk chocolate, semi-sweet, dark chocolate, miniatures, and chocolate chunks.
🔪 Step-By-Step Instructions
Follow these easy instructions to get the best cookies every time! You’ll need a mixing bowl and either a cookie sheet lined with parchment paper or a silicone baking mat to get started.
- Preheat. Set your oven to 350ºF (175ºC) and prepare your baking sheet(s). If you have cooling racks, you can get them out now, too.
- Combine. In a medium mixing bowl combine the ¼ cup melted butter (½ stick), ⅓ cup packed light brown sugar, 2 tablespoons white sugar, ⅛ teaspoon salt, ½ teaspoon vanilla extract, and ¼ teaspoon baking soda. Mix all of the ingredients together until well blended with a creamy consistency. Add the egg yolk and mix again briefly.
- Add flour. Stir in ⅔ cup of all-purpose flour and mix--but don’t over-mix. Finally, fold in ½ cup of chocolate chips until evenly distributed in your cookie dough.
- (Optional) Mix-in nuts! Fold in some crushed nuts if you like. Walnuts work nicely, chopped rough or fine according to preferences.
- Portion out your cookies. Distribute the cookie onto the baking sheet with a cookie scoop or in heaping tablespoon portions. Leave about two inches between portions because they will expand outwards when baked.
- Bake. Place the cookie sheet in the center of your oven's middle rack and bake at 350°F (175°C) for 9-11 minutes. Keep a close eye on your cookies as they bake. When the edges start to brown into a golden color, they’re done.
- Cool and serve. Remove the baked chocolate chip cookies when done and allow them to cool slightly on the baking sheet, about 5 minutes. Transfer them onto a wire cooling rack to cool completely, or enjoy while nice and warm!
Nobody ever wants to wait until they have cooled but cooling allows the ingredients to settle down from cooking. The crunchy part gets crunchier, and the chewy part becomes chewier in the cooling period.
Also, the flavors settle and stop competing with each other for attention and instead develop a complementary flavor that is out of this world.
This small batch chocolate chip recipe makes about 6 cookies. Enjoy your cookies when cool with a big glass of milk, or eat with vanilla ice cream and chocolate sauce on top.
💭 Angela's Tips & Recipe Notes
- If you don’t have parchment paper, just use a cookie sheet but don’t grease it. Your cookies have butter in them, so they supply the grease.
- What is the difference between mixing and over-mixing? When it comes to mashed potatoes or pancakes, the lightest level of mixing is very important. With cookies, it is not as important, but you can still over mix. Just use a wooden spoon and mix by hand rather than a mixer, and you’ll have a better feel for when enough is enough.
- You can refrigerate or freeze your portioned dough before cooking to limit spreading and get a more consistent product.
- If you do manage to have cookies to store, a slice of bread in the storage container with leftovers will keep your cookies fresh (longer).
🥡 Storing
Store your small batch chocolate chip cookies in an airtight container or plastic bag, but the hard plastic container would be better. You don’t want your precious cookies to break! The cookies can store at room temperature for up to 3-4 days.
🍪 Other Yummy Cookies
📋 Recipe
Small Batch Chocolate Chip Cookies
Ingredients
- ¼ cup butter (salted, ½ stick - melted, cooled)
- ⅓ cup light brown sugar (packed)
- 2 tablespoon sugar
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ½ teaspoon vanilla extract
- 1 large egg yolk (at room temperature)
- ⅔ cup all-purpose flour (spoon & leveled or weighed, 80 grams)
- ½ cup milk chocolate chips (semi-sweet chocolate chips, dark chocolate chips, or chocolate chunks)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium mixing bowl mix together the melted and cooled butter, sugar, brown sugar, vanilla extract, baking soda and salt until smooth and creamy.¼ cup butter, ⅓ cup light brown sugar, 2 tablespoon sugar, ¼ teaspoon baking soda, ⅛ teaspoon salt, ½ teaspoon vanilla extract
- Add the egg yolk and mix until the dough is smooth again. Stir in the flour until all of the flour is incorporated, then fold in the milk chocolate, semi-sweet chocolate chips, or dark chocolate chips.1 large egg yolk, ⅔ cup all-purpose flour, ½ cup milk chocolate chips
- Portion out the cookie dough by using a rounded tablespoon portion (or a cookie scoop) and place onto the prepared baking sheet. Leave about 2 inches of spacing between each cookie.
- Bake the cookies for 9-11 minutes, or until the edges are beginning to turn golden brown. Remove from the oven and allow cookies to set on your baking sheet for 2-3 minutes before transferring to a wire cooling rack to cool completely.
Equipment You May Need
Notes
- Your chocolate chip cookies can be stored in an air-tight container at room temperature for up to 3-4 days.
- Chill or freeze portioned cookie dough for best results.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
Brianna says
Super easy chocolate chip cookie fix! Hubby and I thought the cookies were wonderful, and that the portion was just the right amount to have in the house.