Small Batch Chocolate Chip Cookies Recipe
If you’ve ever craved a fresh, gooey cookie but didn’t want to commit to making a massive batch, these Small Batch Chocolate Chip Cookies are your dream come true! In just about 20 minutes, you can treat yourself (and maybe a lucky friend) to ultra-soft, bakery-style cookies, warm from the oven, without a mountain of leftovers. Rich brown sugar, creamy butter, and classic chocolate chips blend to create a chewy center with delicately crisped edges. This easy-to-follow recipe is too good to keep to yourself, but it’s also perfectly sized when you just want a little homemade something sweet.
Ingredients You’ll Need
Let’s talk about simplicity—these Small Batch Chocolate Chip Cookies rely on a handful of pantry staples that work together like magic. Each ingredient plays a special role, whether it’s adding depth of flavor, the right amount of chewiness, or that crave-worthy golden color.
- Unsalted butter (1/4 cup, softened): Essential for tenderness and a rich, buttery backbone—make sure it’s soft to the touch for easy mixing.
- Packed brown sugar (1/4 cup): Brings moisture, chew, and caramel-like complexity to the cookies.
- Granulated sugar (2 tablespoons): Balances the brown sugar, adding crisp edges and perfect spreading.
- Vanilla extract (1/2 teaspoon): Just a splash lifts up all the other flavors—don’t skip it!
- Egg yolk, no white (1): Using just the yolk gives richness and a softer, denser texture.
- All-purpose flour (1/2 cup + 2 tablespoons): The structure behind every bite—measure lightly for cookies that aren’t tough.
- Baking soda (1/8 teaspoon): A tiny amount that packs a punch, helping the cookies puff and brown just right.
- Salt (pinch): Don’t underestimate this—salt sharpens and balances all the sweet notes.
- Semi-sweet chocolate chips (1/3 cup): The star! Semi-sweet creates that classic, melty chocolate pocket in every bite.
How to Make Small Batch Chocolate Chip Cookies
Step 1: Prep and Preheat
First things first, set your oven to 350°F (175°C) and let it come up to temperature. This ensures your Small Batch Chocolate Chip Cookies bake evenly. While it warms up, line a baking sheet with parchment paper for easy cleanup and nonstick results every time.
Step 2: Cream the Butter and Sugars
Grab a medium bowl and combine your softened unsalted butter, packed brown sugar, and granulated sugar. Use a spoon, spatula, or hand mixer to cream everything together until it’s light and fluffy. This step creates air in your dough, leading to a softer, taller cookie.
Step 3: Add Wet Ingredients
Pour in the vanilla extract and add just the egg yolk (not the white!). Gently beat these into the creamed butter and sugars until the mixture is smooth and glossy. The yolk gives richness and binds everything together for our Small Batch Chocolate Chip Cookies.
Step 4: Mix in the Dry Ingredients
Now, sprinkle the flour, baking soda, and a pinch of salt over the wet mixture. Stir everything together slowly, just until you no longer see streaks of flour. Avoid overmixing, as it can make the cookies tough instead of chewy.
Step 5: Fold in the Chocolate Chips
This is the part where the magic happens! Using a spatula, gently fold in the semi-sweet chocolate chips. Try to distribute them evenly so every cookie gets plenty of chocolatey goodness.
Step 6: Scoop and Bake
Scoop out about 1 1/2 tablespoons of dough for each cookie and place them, well spaced, on your prepared baking sheet. You’ll end up with around 6 cookies. Bake for 8-10 minutes until the edges are set and lightly golden, but the centers still look just a touch underdone—this keeps them incredibly gooey and soft inside.
Step 7: Cool and Enjoy
Let the cookies cool on the baking sheet for about 5 minutes—this helps them finish setting up without overbaking. Then transfer them to a wire rack to cool completely (or, be honest, devour them a little warm for ultimate melt-in-your-mouth bliss!).
How to Serve Small Batch Chocolate Chip Cookies
Garnishes
For that final special touch, try sprinkling a bit of flaky sea salt on top of the cookies right before baking. The pop of salt highlights the chocolate and takes your Small Batch Chocolate Chip Cookies from homemade to gourmet bakery-worthy.
Side Dishes
Keep it classic with a tall glass of cold milk, or go bold and pair your cookies with an espresso, a scoop of vanilla ice cream, or even some fresh berries on the side. These cookies also shine alongside a cozy mug of tea or hot chocolate—it’s hard to go wrong!
Creative Ways to Present
Stack a few cookies and tie them with kitchen twine for an adorable gift, or set them on a pretty plate with a scoop of ice cream sandwiched in between. You can even crumble leftover cookies over yogurt, ice cream, or a bowl of oatmeal for a fun breakfast twist!
Make Ahead and Storage
Storing Leftovers
If you miraculously have leftover Small Batch Chocolate Chip Cookies, keep them in an airtight container at room temperature. They’ll stay soft and tasty for up to 3 days, but they’re at their best within the first 24 hours.
Freezing
You can freeze the baked cookies or the unbaked dough! Freeze dough balls on a baking sheet, then transfer them to a zip-top bag for up to 3 months. When you’re ready, bake straight from frozen—just add a minute or two to the bake time.
Reheating
To recapture that fresh-from-the-oven experience, pop a cookie in the microwave for about 10 seconds. For a crisper edge, reheat in the oven at 300°F for a couple of minutes. The chocolate goes all melty and gooey again—irresistible!
FAQs
Can I double the recipe to make more cookies?
Absolutely! This dough doubles beautifully, just make sure to use two egg yolks (no whites) if you’re scaling up and keep an eye on the oven as baking times may vary slightly.
Why does this recipe use only an egg yolk?
Using just the egg yolk (no white) gives the cookies amazing richness and keeps them chewy and dense. Whites would make them cakier and could dry out the cookie, which isn’t what we want for these Small Batch Chocolate Chip Cookies.
Can I substitute the chocolate chips with something else?
Of course! Swap in chopped chocolate bars, white chocolate chips, or even a sprinkle of nuts or dried cranberries. The dough is a perfect canvas for your favorite mix-ins.
Is it okay to chill the dough first?
Chilling the dough for even 15-20 minutes can help meld flavors and keep the cookies extra thick. It’s not strictly necessary for this recipe, but you’ll get a slightly different (and delicious!) texture if you do.
Can I make these Small Batch Chocolate Chip Cookies gluten-free?
Yes, just use a cup-for-cup gluten-free all-purpose flour. The results may be a little different in texture, but you’ll still get a chewy, sweet chocolate chip cookie fix.
Final Thoughts
If you’re longing for just the right amount of homemade cookies without the fuss, these Small Batch Chocolate Chip Cookies will change your baking game. With big flavor, a perfectly chewy texture, and simple steps, there’s every reason to give them a try—your future self will thank you for it!
Print
Small Batch Chocolate Chip Cookies Recipe
- Total Time: 20 minutes
- Yield: 6 cookies 1x
- Diet: Vegetarian
Description
Indulge in these delicious Small Batch Chocolate Chip Cookies that are quick and easy to make, perfect for satisfying your sweet tooth cravings.
Ingredients
Cookies:
- 1/4 cup unsalted butter, softened
- 1/4 cup packed brown sugar
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1 egg yolk (no white)
- 1/2 cup plus 2 tablespoons all-purpose flour
- 1/8 teaspoon baking soda
- pinch of salt
- 1/3 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugars: In a medium bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add Flavorings: Beat in vanilla extract and egg yolk until smooth.
- Combine Dry Ingredients: Add flour, baking soda, and salt; stir until just combined.
- Fold in Chocolate Chips: Gently fold in the chocolate chips.
- Bake: Scoop about 1 1/2 tablespoons of dough for each cookie onto the prepared baking sheet. Bake for 8-10 minutes until lightly golden around the edges but slightly underdone in the centers.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra gooey cookies, slightly underbake them.
- Add a sprinkle of flaky sea salt on top before baking for a gourmet touch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 13g
- Sodium: 55mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
