Only need a few cookies? Try this Small Batch Chocolate Chip Cookies recipe and make 6 perfect chocolate chip cookies.
Why You’ll Love This Recipe
- Great quick fix – I love a warm chocolate chip cookie (who doesn’t?), but many many times I don’t need a full batch of them. This recipe only makes six cookies, so it’s great for that craving!
- Perfect solution for not enough ingredients – This cookie recipe is also useful for when you might not have enough ingredients for a full batch. You will only need half a stick of butter, one egg and a few other simple ingredients to make it.
- Best sweet treat – The cookies have a slight crisp on the outside while still having a soft and chewy texture on the inside. You will absolutely love making these for your next cookie craving.
Serving Suggestions
Small batch chocolate chip cookie recipes are perfect to make when you want to bake, but don’t want to make a big mess. It is made with simple ingredients and comes together in just one bowl.
I like to serve these as a little afternoon snack with a caramel brulee latte or maybe even an iced shaken espresso drink.
Because they only make a few cookies, they are the perfect thing to make when you are putting out a full spread of desserts. You could also make a couple other simple desserts like these peanut butter chocolate rice krispie bars and chocolate chip scones.
If you want to make a full batch of cookies instead try these salted brown butter chocolate chip cookies. They are the perfect balance of sweet and salty. For another small batch treat, try these small batch banana muffins.
Ingredients
- Butter – make sure to use unsalted butter so you can control the amount of salt
- Brown sugar – brown sugar provides that subtle nutty flavor to your cookies
- White granulated sugar – the white sugar sweetens your cookies for the perfect taste
- Egg yolk – for this small batch, you just need an egg yolk. You could use the leftover egg whites to create a delicious cocktail!
- Vanilla extract – the vanilla enhances all of the other flavors in your cookies
- All purpose flour – flour brings your cookie together
- Baking powder and baking soda – I used a little of both to get a nice rise on these cookies
- Kosher salt – kosher salt is the go to in my kitchen. If you use table salt, be sure to use less than called for
- Semi sweet chocolate chips – semi sweet is my favorite for a perfectly balanced cookie
- Flakey sea salt for topping – there is nothing better than a bit of flaky salt on top of a perfect chocolate chip cookie
Ingredient substitutions
This recipe has been tested many times to ensure that it works perfectly. There are not many substitutions that can be made without changing the outcome of the recipe.
Make this small batch of chocolate chop cookies gluten free by using an all purpose gluten free flour blend. For the brown sugar, you can use dark brown sugar or light brown sugar. Dark brown has a bit more molasses, so if you like that flavor, use dark brown.
You can also use different mix ins in place of semi sweet chocolate chips. You can cut a milk chocolate or dark chocolate bar into chocolate chunks and mix them in. Or you could use white chocolate chips, m&ms, dried fruit and even macadamia nuts.
How to make
Step 1: prepare Dough
To begin, preheat the oven to 375F and line a baking sheet with parchment paper or a silicone baking mat.
Then in a medium bowl, mix butter, brown sugar and sugar together (Image 1) with an electric hand mixer or stand mixer until smooth. Add egg yolk and vanilla extract to the bowl and mix again (Image 2).
Step 2: Add Dry Ingredients
Next, add all purpose flour, baking soda, baking powder and salt to the mixing bowl (Image 3) and mix again with the electric mixer (Image 4). The mixture will seem too crumbly at first, but keep mixing until the dough comes together.
Step 3: Add Chocolate Chips and scoop out dough
Then, pour chocolate chips into the bowl and stir in with a flat spatula (Image 5).
Next, use a cookie scoop to scoop out about 3 tbsp of batter per cookie and roll into a ball. You should have 6 cookie dough balls (Image 6).
To keep these easy, I do not chill them in the freezer, but you can feel free to do so.
Place them on the lined baking sheet with space between each cookie. Bake at 375F for 11 minutes.
Remove from oven and top with flakey sea salt. Allow to cool on a wire rack and enjoy!
Storage and freezing
Once prepared, allow the cookies to cool completely on a wire cooling rack. Then, store in an airtight container on the counter top for up to 4 days or in the fridge for up to a week.
You can freeze these cookies fully baked in an airtight container for up to 3 months. Defrost on the counter and then eat at room temperature or warm in the toaster oven.
You could also freeze the dough balls prior to baking. Allow them to defrost on the cookie sheet and then bake according to the instructions below.
Check out these other Easy Cookie recipes
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Email Recipe for Later
Recipe
Small Batch Chocolate Chip Cookies
Ingredients
- ½ stick ¼ cup unsalted butter at room temperature
- ¼ cup packed brown sugar
- 2 tbsp white granulated sugar
- 1 egg yolk – just the yolk
- 1 tsp vanilla extract
- ¾ cup + 1 tbsp all purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp kosher salt
- ⅓ cup semi sweet chocolate chips + more for topping
- Flakey sea salt for topping
Instructions
- Preheat oven to 375F and line a baking sheet with parchment paper.
- Mix butter, brown sugar and sugar together with an electric mixer until smooth. Add egg yolk and vanilla extract to the bowl and mix again.
- Add all purpose flour, baking soda, baking powder and salt to the mixing bowl and mix again with the electric mixer. It will seem too crumbly at first, but keep mixing until the dough comes together.
- Pour chocolate chips into the bowl and mix in with a flat spatula.
- Scoop out about 3 tbsp of batter per cookie and roll into a ball. You should have 6 cookie dough balls. Place them on the lined baking sheet with space between each cookie.
- Bake at 375F for 11 minutes. Remove from oven and top with flakey sea salt. Allow to cool and enjoy!
Recipe Notes
- Only use egg yolk – using a whole egg will not work
- Substitute all purpose flour with gluten free all purpose flour blend to make these cookies gluten free
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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