Ever find yourself longing for a freshly baked cookie but don’t want to commit to a massive batch? You’re not alone.
Whether it’s a late-night craving or a cozy weekend treat, Small Batch Chocolate Chip Cookies are here to save the day. No leftovers to tempt you, no waste, just enough deliciousness.
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In this article, you’ll learn how to make a batch of chocolate chip cookies that’s perfectly portioned, bursting with flavor, and so easy to whip up.
Let’s dive into the magic of baking just enough cookies to make you happy without overwhelming your kitchen.
Why You’ll Love This Small Batch Recipe
This isn’t just any cookie recipe. It’s a lifesaver for when:
- You’re pressed for time but still want a homemade touch.
- You need a portion-controlled dessert that won’t leave you with piles of leftovers.
- You’re low on ingredients but still want a delicious treat.
This recipe is designed for ease, simplicity, and maximum flavor. Plus, it’s versatile, perfect for experimenting with different mix-ins or baking styles.
If you love experimenting with flavors, try my Caramel Chip Cookies for a delicious variation.
Ingredients for Small Batch Chocolate Chip Cookies
Let’s break down the ingredients you’ll need. Most are pantry staples, so you might already have them on hand:
- Butter: Softened to room temperature for a smooth, creamy dough.
- Brown Sugar & Granulated Sugar: A combination that adds sweetness and chewiness.
- Egg Yolk: Keeps the batch small while providing richness.
- Vanilla Extract: Enhances the flavor and adds a warm, inviting aroma.
- All-Purpose Flour: The foundation of your dough.
- Baking Soda: Think of baking soda as your cookie’s secret weapon! This helps the dough spread perfectly and gives the cookies that irresistibly chewy texture we all love.
- Salt: Essential for balancing sweetness and enhancing the overall flavor.
- Chocolate Chips: The star of the show—semi-sweet, milk, or even dark chocolate works beautifully.
Note: this is just a quick rundown of the ingredients I used and why, to find all the details and measurements, simply scroll down to the recipe card!
How to Make Small Batch Chocolate Chip Cookies
Making these cookies is a breeze, and with a little care, you’ll have the most delicious batch ready in no time. Just follow these easy steps, and soon you’ll be savoring warm, gooey chocolate chip cookies!
Preheat Your Oven
Let’s start by getting the oven nice and toasty! Set it to 350°F (175°C), so it’s nice and ready when you’re finished prepping the dough. Line a baking sheet with parchment paper or a silicone mat to keep your cookies from sticking and ensure they bake evenly.
Cream the Butter and Sugar
Now for the fun part! Take your bowl, mix softened butter, granulated sugar, and brown sugar until they are creamy. This step is key for achieving that melt-in-your-mouth texture, so take your time to make it smooth and creamy.
Add in the Wet Ingredients
Grab your egg yolk, vanilla and add them. Mix until it’s all combined and the dough starts to come together. You’ll notice how the warm, inviting vanilla scent fills the kitchen, don’t you just love that?
Incorporate the Dry Ingredients
Add the flour, baking soda, and salt bit by bit to the wet ingredients, folding gently until the dough comes together. Be careful not to overmix! Stir until everything is just combined for the perfect chewy texture, overworking the dough can make it tough, and me and you want soft, buttery cookies, right?
Fold in the Chocolate Chips
Now, the most exciting part, add the chocolate chips and mix them in! Whether you’re using semi-sweet, milk, or dark chocolate, make sure every scoop of dough gets its fair share.
Don’t rush this step, you want a nice even spread of chocolate in every bite.
Shape the Cookies and Bake
Now, take your dough and scoop it into your prepared baking sheet using a cookie scoop or spoon. Leave about 2 inches of space between them so they have room to spread while baking. Place them in the oven and bake for about 10–12 minutes, or until the edges are just set and the centers are still slightly soft. Bake them slightly less for that perfect gooey center!
Cool and Enjoy
Let the cookies rest on the baking sheet for about 7 minutes to firm up perfectly. Then, transfer them to a wire rack to cool completely (or not, if you can’t resist). The warm cookies will be soft, gooey, and impossible to stop eating!
Tips for Perfect Cookies Every Time
Chill the Dough (Optional): If you have a bit more time, chill the dough for 10–15 minutes before baking. This helps prevent the cookies from spreading too much and keeps them thicker.
Use a Cookie Scoop: Ensures even-sized cookies that bake uniformly.
Be careful not to overbake: the cookies will continue to bake on the hot sheet even after they’re out of the oven.
If you’re looking for more expert tips on perfecting your cookies, check out these great 10 tips to elevate your baking game.
Storage and Freezing
- Storing Baked Cookies
Store your cookies in an airtight container at room temperature, and they’ll stay fresh for up to 3 days.
To keep them soft, pop a slice of bread in the container. It works well!
- Freezing Dough
Keep the frozen dough balls in a zip-top bag to maintain their freshness. When ready to bake, pop them straight into the oven and simply add 2 extra minutes to the bake time.
- Freezing Baked Cookies
Once cooled, store baked cookies in a freezer-safe container or bag for up to 1 month.
FAQ: Small Batch Chocolate Chip Cookies
Can I Double This Recipe?
Absolutely! Simply double each ingredient, and you’ll have a larger batch of cookies without any extra hassle.
Can I use a whole egg in place of just the yolk?
You can, but it may alter the texture slightly, making the cookies fluffier and less chewy.
What If I Don’t Have Brown Sugar?
No problem! Substitute it with granulated sugar and a teaspoon of honey or molasses for a similar effect.
How Can I Make These Dairy-Free?
Use plant-based butter and dairy-free chocolate chips. The results are just as delicious!
Ways to Customize Your Cookies
Add-Ins: Experiment with white chocolate, nuts, dried fruit, or even a sprinkle of cinnamon for a fun twist.
Toppings: Sprinkle a pinch of flaky sea salt on top of the cookies before baking for a gourmet touch.
Shape & Size: Try flattening the dough slightly for thinner cookies or leaving them rounded for a chunkier texture.
Did you try making this recipe? It will make me so HAPPY if you rate it and share your thoughts in the comments section below!
Thank you
How to make Small Batch Chocolate Chip Cookies
Ever find yourself longing for a freshly baked cookie but don’t want to commit to a massive batch? You’re not alone. Small batch chocolate chip cookies are here to save the day.
Ingredients
- 4 tablespoons (56 grams) of butter
- 4 tablespoons (50 grams) of Brown Sugar
- 2 tablespoons (25 grams) of Granulated Sugar
- 1 Egg yolk
- ½ teaspoon of Vanilla Extract
- 9 tablespoons (72 grams) of All-Purpose Flour
- ¼ teaspoon of Baking Soda
- 2 pinches of Salt
- ½ cup of Chocolate Chips
Instructions
- Set your oven to 350°F (175°C). Then line your preferred baking sheet with parchment paper for easy cleanup.
- In a small bowl, beat softened butter with brown sugar and granulated sugar until the mixture is smooth and creamy.
- Add the egg yolk and vanilla extract. Stir until well combined.
- Gently mix in the flour, baking soda, and salt into the wet ingredients. Stir just until combined, don’t overmix, as this can make the cookies tough.
- Gently fold in the chocolate chips, ensuring they’re well-distributed throughout the dough. Scoop the dough with a cookie scoop or tablespoon and place it on the prepared baking sheet, making sure to leave about 2 inches of space between each dollop.
- Bake for 10–12 minutes, or until the edges are lightly crisp and the centers are still wonderfully soft.
- I suggest letting the cookies sit on the baking sheet for about 7 minutes so they can firm up just right. Then, dig in!
Notes
▸ Remember, the cookies will still bake on the hot sheet after coming out of the oven, so take them out a little early!
▸ If you love gooey, melty chocolate, press a few extra chocolate chips into the tops of the cookies just before baking. This ensures every cookie looks picture-perfect and extra indulgent.
▸ Pop the dough in the fridge for 10-15 minutes before baking for thicker, chewier cookies. Trust me, it’s worth the time!
Nutrition Information:
Yield: 1 Serving Size: 1Amount Per Serving:Calories: 210Total Fat: 11gSaturated Fat: 7gCholesterol: 35mgSodium: 85mmgCarbohydrates: 27gFiber: 1gSugar: 17gProtein: 2g
Nutritional information is provided as a general guideline and is calculated using standard online tools. Variations may occur depending on the specific ingredients and methods used.
