Small Batch Chocolate Chip Cookies
Craving cookies but don’t want a full batch? These small batch chocolate chip cookies are ready in just 20 minutes and make 6 warm, gooey cookies every time! Soft, chewy centers, golden edges, and melty chocolate chips in every bite.
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A Note from Kim
The Ultimate Cookie Craving Solution
These small batch chocolate chip cookies are my go-to when I want something warm, sweet, and fresh from the oven without making a huge batch. My classic chocolate chip cookie recipe is a family favorite, but sometimes I just want a small sweet treat without ending up with over 30 cookies sitting on the counter. So I scaled it down to make just 6 perfectly soft, chewy, and completely irresistible cookies. It’s the same cozy, bakery-style flavor you love, just in a perfectly portioned batch that’s easy to whip up anytime.
With love (and lots of good eats), 
Looking for more small batch recipes? Try my favorite cake mix mug cake for a quick, easy cupcake-like treat!
These were SO good! The only tweak I made was dividing the dough into 4 instead of 6 for extra-large, bakery-style cookies. I baked them a little longer (about 15 minutes) and finished with a sprinkle of flaky sea salt. Perfect for those late-night cookie cravings! I’ll be making these on repeat!
— Lexi
Ingredients You’ll Need
These small batch of cookies come together with a simple mix of pantry staples, and the key to their perfect texture is all about the right ratio of ingredients. Here’s what you’ll need:
You can find the full list and all measurements in the recipe card below.
- All-purpose flour: Spoon and level the flour or use a kitchen scale for accuracy to avoid adding too much flour, which can make the cookies dry. Do not scoop directly with the measuring cup.
- Sugars: Both sugars add sweetness. Brown sugar adds moisture and keeps the cookies soft and chewy, while granulated sugar helps them spread slightly and develop lightly crisp golden edges.
- Slightly melted butter: I recommend using unsalted butter here so you can better control the amount of salt. Since it’s a small amount of cookies, it really helps keep the flavor balanced just the way you want it.
- Egg yolk: Since this is a small batch recipe, using a whole egg would be too much for the dough.
- Vanilla extract: 1/2 teaspoon adds warmth and enhances the overall flavor.
- Chocolate chips: Semi-sweet chocolate balances the sweetness perfectly, but milk or dark chocolate work too.
Kim’s Recipe Tips
- You can use just one bowl. The recipe has you mix the wet and dry ingredients separately, but you can easily make everything in one bowl for easy cleanup. Whisk the dry ingredients together, then stir in the wet ingredients.
- Use room temp ingredients. This helps the dough mix together smoothly for the best texture.
- Roll the dough into balls. This helps create thicker, more even bakery-style cookies.
- Add extra chocolate chips on top. Press a few extra chips into the dough before baking for prettier cookies.
- Don’t overbake. The centers should still look slightly soft when you pull them from the oven. They’ll continue to set as they cool.
- Let them cool for a few minutes. As they cool, they will firm up slightly and develop into the perfect chewy cookie.
- Sprinkle with flaky sea salt. A little sea salt makes the chocolate flavor pop even more.
How to Make Small Batch Chocolate Chip Cookies
This small batch chocolate chip cookie recipe comes together fast with simple pantry ingredients, no mixer, and no dough chilling required. Before you start, preheat your oven to 350°F and line a cookie sheet with parchment paper or a silicone baking mat.
For full printable instructions, reference the recipe card at the bottom of the post.
Step 1: Dry ingredients. In a medium bowl, whisk together the flour, baking soda, and salt.
Step 2: Wet ingredients. In a separate small bowl, whisk the melted butter with both sugars until smooth.
Step 3: Add the egg yolk and vanilla. Stir in the egg yolk and vanilla until fully combined.
Step 4: Combine wet mixture with flour mixture. Stir the dry ingredients into the flour mixture until fully incorporated.
Step 5: Add chocolate chips. Gently fold in the chocolate chips, making sure they’re evenly distributed throughout the cookie dough.
Step 6: Form dough balls. Scoop the dough into rounded spoonfuls (about 1½ tablespoons or 42grams each) and place on the prepared baking sheet. I like to use this cookie scoop.
Step 7: Bake. Place in the oven and bake for 9–12 minutes, until the edges are set and the centers still look soft.
Step 8: Cool. Let cool on the baking sheet for 5 minutes, then use a spatula to transfer to a wire rack to cool completely.
Storing and Freezing Tips
- Room temperature storage: Store baked cookies in an airtight container on the counter for up to a week (if they last that long!).
- Freezing the dough: Scoop the cookie dough into balls and place on a parchment-lined baking sheet. Freeze until solid, then transfer to a freezer-safe bag and store for up to 3 months.
- Baking from frozen: Bake straight from frozen, adding 1–2 extra minutes to the bake time as needed.
- Freezing baked cookies: Once cooled, stack cookies in a freezer-safe container or bag and freeze for up to 3 months.
More Chocolate Chip Cookie Recipes
If you try this small batch of chocolate chip cookies, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, subscribe to our mailing list to receive more delicious recipes straight to your inbox.
Small Batch Chocolate Chip Cookies
Ingredients
- 2/3 cup (75g) all-purpose flour, measured by weight or the spoon and level method
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt (a pinch)
- 3 tablespoons (42g) slightly melted unsalted butter
- 1/4 cup + 1 tablespoon (70g) brown sugar
- 1½ tablespoons (20g) granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1/4 cup (40g) semi-sweet chocolate chips
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Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, whisk together the 2/3 cup (75g) all-purpose flour, 1/4 teaspoon baking soda, and 1/8 teaspoon salt (a pinch).
- In a separate small bowl, whisk the 3 tablespoons (42g) slightly melted unsalted butter with 1/4 cup + 1 tablespoon (70g) brown sugar and 1½ tablespoons (20g) granulated sugar until smooth. Add the 1 large egg yolk and 1/2 teaspoon vanilla extract, mixing until fully combined.
- Stir in the dry ingredients until incorporated, then fold in the 1/4 cup (40g) semi-sweet chocolate chips.
- Scoop the dough into rounded spoonfuls (about 1½ tablespoons or 42grams each) and place on the prepared baking sheet. For more even, round cookies, roll the dough into balls first. Bake for 9–12 minutes, until the edges are set and the centers still look soft. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
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These were SO good! The only tweak I made was dividing the dough into 4 instead of 6 for extra-large, bakery-style cookies. I baked them a little longer (about 15 minutes) and finished with a sprinkle of flaky sea salt. Perfect for those late-night cookie cravings! I’ll be making these on repeat!