If you’ve ever wanted to whip up a delicious batch of cookies without ending up with a giant tray of treats, this Small Batch Chocolate Chip Cookies Recipe is exactly what you need. It’s the perfect solution when you crave warm, gooey, perfectly chewy cookies but don’t want to make a huge amount to share—or eat alone over a few days. These cookies come together quickly with simple ingredients, delivering a bakery-quality experience in a fraction of the time. Get ready to fall in love with a recipe that proves you don’t have to sacrifice flavor or texture when baking smaller portions!
Ingredients You’ll Need
This recipe keeps it straightforward with pantry staples that are easy to find and come together brilliantly to create cookies that are soft, chewy, and just the right sweetness. Each ingredient plays a crucial role in building layers of flavor, balance, and texture that you’ll notice in every bite.
- ¾ cup (90 g) all-purpose flour: Spoon and level it carefully to keep your cookies soft and tender, not dry or cakey.
- ¼ tsp baking soda: It helps the dough spread just enough and ensures the cookies stay light and tender.
- ¼ tsp fine sea salt: Balances the sweetness and enhances the chocolate’s rich flavor without overpowering.
- 4 tbsp (55 g) unsalted butter, melted and cooled: Using melted butter creates that signature chewy texture that makes these cookies irresistible.
- 3 tbsp packed light brown sugar: Adds moisture and a subtle caramel depth to the flavor profile.
- 2 tbsp granulated sugar: Crisp edges owe their texture to this simple ingredient.
- 1 large egg yolk: Gives the dough richness and binds everything together without making too large a batch.
- ½ tsp pure vanilla extract: Brings the classic homemade cookie aroma to the forefront.
- ⅓ – ½ cup (60–85 g) semi-sweet chocolate chips or chunks: Pick high-quality chocolate for maximum flavor—this is where good ingredients truly shine.
- Flaky sea salt: A sprinkle on top right before baking adds a delightful contrast and highlights the chocolate’s sweetness.
How to Make Small Batch Chocolate Chip Cookies Recipe
Step 1: Mix Dry Ingredients
Start by whisking together the flour, baking soda, and fine sea salt in a medium bowl. This helps evenly distribute the leavening and salt so that every cookie has consistent flavor and rises just right. Keep this bowl handy for when you add it to the wet ingredients.
Step 2: Combine Sugars and Melted Butter
In a separate bowl, mix the melted butter with the brown sugar and granulated sugar. The melted butter allows the sugars to blend seamlessly, creating the base for tender, chewy cookies. Stir until the mixture is smooth and slightly shiny.
Step 3: Add Egg Yolk and Vanilla
Next, beat in the egg yolk and pure vanilla extract. The egg yolk adds richness and moisture—perfect for small batch cookies where every bit of dough counts. The vanilla brings a sweet warmth that you’ll instantly recognize in your finished cookies.
Step 4: Incorporate Dry Ingredients Gently
Add the flour mixture to the wet ingredients in batches. Use a spatula or wooden spoon to fold everything together gently—overmixing can lead to cakey cookies, which you don’t want in this recipe. Stop once you have a cohesive dough with no dry flour visible.
Step 5: Fold in Chocolate Chips
Now for the best part—fold in your chocolate chips or chunks. Depending on how chocolaty you like your cookies, aim for ⅓ to ½ cup. The chunks add gooey pockets of melty chocolate that create those magical bites you dream about.
Step 6: Chill the Dough Briefly
For best results, refrigerate the dough for about 15-20 minutes. This slight chill helps prevent excessive spreading during baking while enhancing flavor development. If you’re in a hurry, you can skip this, but the texture will be slightly different.
Step 7: Portion and Shape Cookies
Using a tablespoon or cookie scoop, place dollops of dough onto a baking sheet lined with parchment or a silicone mat. Leave enough space between each as they will spread slightly while baking. If you want, sprinkle a tiny pinch of flaky sea salt on top of each dough mound just before placing them in the oven.
Step 8: Bake Until Golden and Soft
Bake your small batch chocolate chip cookies at 350°F (175°C) for about 12-15 minutes. You’re looking for edges that are lightly golden and centers still soft. Avoid overbaking—the cookies will firm up as they cool, giving you that perfect chewiness.
How to Serve Small Batch Chocolate Chip Cookies Recipe
Garnishes
A simple dusting of powdered sugar or an extra sprinkle of flaky sea salt right after baking adds a special touch that elevates these cookies from everyday to extraordinary. You can also drizzle melted chocolate over the top for added decadence.
Side Dishes
Pair these cookies with a cold glass of milk or a scoop of vanilla ice cream to create a classic dessert combo. For an adult twist, try them alongside a cup of rich coffee or even a latte with caramel notes to complement the brown sugar.
Creative Ways to Present
If you want to impress friends, serve the cookies stacked with layers of whipped cream and berries in a clear jar or glass for a beautiful cookie parfait. Alternatively, wrap a couple in parchment and tie with ribbon for a sweet homemade gift that feels personal and luxurious.
Make Ahead and Storage
Storing Leftovers
These cookies keep best in an airtight container at room temperature for up to 3 days. To maintain softness, place a slice of bread in the container—the cookies will absorb moisture from the bread, staying tender longer.
Freezing
You can freeze baked cookies by placing them in a single layer on a baking sheet until solid, then transferring them to a freezer-safe bag or container. They’ll keep well for up to 2 months and thaw quickly at room temperature when you want a sweet treat.
Reheating
To revive your cookies’ fresh-baked warmth, pop them in the microwave for about 10 seconds or in a warm oven at 300°F (150°C) for 3-5 minutes. This brings back that melt-in-your-mouth goodness you remember so fondly.
FAQs
Can I substitute all-purpose flour with whole wheat flour?
While you can, whole wheat flour will make the cookies denser and give them a nuttier flavor. For the best chewy texture, stick to all-purpose flour or try a mix for some added complexity.
Why does the recipe use only egg yolk and not the whole egg?
The egg yolk adds richness and tenderness without adding too much moisture that a whole egg white would bring. This keeps the batch small and the cookies perfectly chewy rather than cakey.
Can I use milk chocolate chips instead of semi-sweet?
Absolutely! Milk chocolate makes the cookies sweeter and creamier. Just remember that the balance of sweetness may change a little, so consider reducing the granulated sugar if you want a less sweet cookie.
Do I need to chill the dough before baking?
Chilling the dough is recommended but optional. It helps control spreading and enhances flavor, but if you’re short on time, go ahead and bake immediately—the texture might be slightly different but still delicious.
How can I make these cookies vegan?
To make a vegan version, substitute the butter with a plant-based alternative and use an egg replacer like flax or chia seed mixed with water. Also, be sure your chocolate chips are dairy-free. The texture may vary but will still be delightful.
Final Thoughts
If you’re craving something that hits all the right notes in flavor and texture while keeping things cozy and manageable in the kitchen, this Small Batch Chocolate Chip Cookies Recipe is your new best friend. It’s quick, satisfying, and makes just enough to enjoy fresh without feeling overwhelmed. Trust me, once you try it, you’ll wonder why you ever made a big batch again!
Print
Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This small batch chocolate chip cookies recipe yields 6 perfectly soft, chewy, and gooey cookies made with simple pantry staples. Using melted butter and a careful balance of sugars, these one-bowl cookies bake quickly for an indulgent homemade treat rich in chocolate flavor and subtle caramel notes. Perfect for when you want fresh, small-batch cookies without extra effort or leftover dough.
Ingredients
Dry Ingredients
- ¾ cup (90 g) all-purpose flour
- ¼ tsp baking soda
- ¼ tsp fine sea salt
Wet Ingredients
- 4 tbsp (55 g) unsalted butter, melted and slightly cooled
- 3 tbsp packed light brown sugar
- 2 tbsp granulated sugar
- 1 large egg yolk
- ½ tsp pure vanilla extract
Add-ins
- ⅓ – ½ cup (60–85 g) semi-sweet chocolate chips or chunks
- Flaky sea salt, for sprinkling on top
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper or a silicone baking mat to ensure easy cookie removal and even baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until fully combined. This ensures even distribution of leavening and seasoning in the dough.
- Combine sugars and butter: In a separate bowl, mix the melted unsalted butter with the light brown sugar and granulated sugar until smooth and slightly creamy. This mixture helps create a chewy texture and crispy edges.
- Add egg yolk and vanilla: Stir the large egg yolk and pure vanilla extract into the butter and sugar mixture until well combined, adding richness and the classic cookie aroma.
- Incorporate dry ingredients: Gradually add the dry flour mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix, as that can make the cookies tough.
- Fold in chocolate chips: Gently fold in the semi-sweet chocolate chips or chunks, distributing them evenly throughout the dough for bursts of chocolate in every bite.
- Portion dough and add salt: Using a spoon or cookie scoop, place 6 evenly sized dough mounds onto your prepared baking sheet, spacing them adequately to allow for spreading. Sprinkle a pinch of flaky sea salt on top of each cookie for a salty-sweet contrast.
- Bake and cool: Bake in the preheated oven for 12-15 minutes, or until the edges are set and lightly golden but the centers still look slightly soft. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- For extra chocolatey cookies, increase the chocolate chips to ½ cup or even a bit more depending on preference.
- Do not overbake; removing the cookies when centers look slightly underbaked ensures a chewy, gooey texture.
- If you do not have flaky sea salt, you can omit it or use a fine finishing salt sparingly.
- Use room temperature egg yolk and melted (but cooled) butter to achieve the best texture.
- This recipe can be doubled but baking time may need slight adjustments.
