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Small Batch Chocolate Chip Cookies

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By: MadelinePosted: 01/19/2023Updated: 01/26/2023

This post may contain affiliate links. Please read my disclosure policy.

Only need a few cookies? Try this Small Batch Chocolate Chip Cookies recipe and make 6 perfect chocolate chip cookies.

A pile of small batch cookies cooling

For when you only want a few cookies

I love a warm chocolate chip cookie (who doesn’t?), but many many times I don’t need a full batch of them. I end up making 18 cookies and eating WAY more than a serving.

This small batch chocolate chip cookies recipe is the perfect solution to that problem because only makes 6 standard size cookies. Each cookie is the perfect serving and even if you’re tempted to eat the whole batch, its only 6 cookies!

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.

The cookies have a slight crisp on the outside while still being soft and chewy on the inside. You will absolutely love making these any time you get a cookie craving.

Above view of chocolate chip cookies on a piece of parchment paper from a small batch chocolate chip cookie recipe

Kitchen tools

  • Mixing bowls
  • Electric hand mixer and flat spatula.
  • Measuring cups, measuring spoons, liquid measuring cup
  • Cookie measuring scoop
  • Baking sheet and parchment paper
  • Wire cooling rack

Serving Suggestions

This small batch of chocolate chip cookies is 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 latte or maybe even an ice 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 double chocolate truffles.

Above view of ingredients for small batch of chocolate chip cookies

Ingredients

  • Butter
  • Brown sugar
  • White granulated sugar
  • Egg yolk
  • Vanilla extract
  • All purpose flour
  • Baking powder
  • Baking soda
  • Kosher salt
  • Semi sweet chocolate chips
  • Flakey sea salt for topping

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.

You can also use different mix ins in place of semi sweet chocolate chips. You can cut a chocolate bar into chocolate chunks and mix them in. Or you could use white chocolate chips, m&ms, dried fruit and even nuts.

Step by step assembly of small batch chocolate chip cookies

How to make a small batch of chocolate chip cookies

Step 1: prepare small batch of cookie dough

To begin, preheat the oven to 375F and line a baking sheet with parchment paper.

Then, 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.

Next, add all purpose flour, baking soda, baking powder and salt to the mixing bowl and mix again with the electric mixer. The mixture will seem too crumbly at first, but keep mixing until the dough comes together.

Then, pour chocolate chips into the bowl and mix in with a flat spatula.

Step 2: Form cookies and bake

Next, 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!

Close up above view of small batch chocolate chip cookies

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

  • Cherry Chocolate Chip Cookies
  • Peanut Butter Chocolate Chip Oatmeal Cookies
  • Hot Cocoa Cookies
  • Lemon Ricotta Cookie Recipe

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!

Image for pinning small batch chocolate chip cookies recipe on pinterest
Close up above view of small batch chocolate chip cookies
Recipe

Small Batch Chocolate Chip Cookies

★★★★★ 5 from 5 reviews

Make 6 perfect chocolate chip cookies with this small batch recipe

Recipe By: Madeline
Prep: 10 minutesCook: 15 minutesTotal: 25 minutes
Print Pin it Rate recipe Save recipe
Servings: 6 cookies 1x

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

  1. Preheat oven to 375F and line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Pour chocolate chips into the bowl and mix in with a flat spatula.
  5. 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.
  6. Bake at 375F for 11 minutes. Remove from oven and top with flakey sea salt. Allow to cool and enjoy!

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
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.
Did you make my

Small Batch Chocolate Chip Cookies?

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About Madeline

Hi, I'm Madeline! I am so excited to share my healthy and approachable recipes with you. Here you will find simple, comforting recipes that the whole family will enjoy. Turn on your favorite playlist or podcast and let's get cooking!

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Christie says

    Posted on 1/25 at 10:53 am

    These seem dangerous 🤣🤣 I’ll eat all 6!! Definitely need to try this recipe out!

    Reply
    • Madeline says

      Posted on 1/25 at 10:35 pm

      Haha, same! Thanks, Christie, let me know what you think!

      Reply
  2. Jess says

    Posted on 1/25 at 2:54 pm

    Perfect recipe for a snow day at home with the kiddos. Love all your recipes!

    ★★★★★

    Reply
    • Madeline says

      Posted on 1/25 at 10:35 pm

      Yay! Thanks, Jess! These are a great snow-day recipe.

      Reply
  3. Jontell says

    Posted on 1/26 at 6:45 pm

    Made these yesterday evening when my sweet tooth got the best of me and they were delicious!! Love that this recipe is so quick and easy. I was able to make everything in one bowl too!

    ★★★★★

    Reply
    • Madeline says

      Posted on 1/26 at 9:23 pm

      Yay! They are perfect for that spontaneous sweet tooth craving.

      Reply
  4. Lia says

    Posted on 1/26 at 9:51 pm

    These turned out great! The perfect amount without having to do a much of math. Thanks for doing the math for us!

    ★★★★★

    Reply
    • Madeline says

      Posted on 1/27 at 7:30 am

      Yay, you’re welcome!

      Reply
  5. Allie says

    Posted on 2/1 at 4:19 pm

    exactly what I was looking for! question – what’s your take on adding the flakey salt before or after baking? I always worry it will fall off it I do it after they bake?

    ★★★★★

    Reply
    • Madeline says

      Posted on 2/1 at 4:32 pm

      Hi there! If you add it immediately after baking, it should stick!

      Reply
  6. MichelleK says

    Posted on 2/4 at 6:48 pm

    So good! Delicious, easy to make, and perfect for when you just want a few cookies. Next time I am gonna sub a portion of the flour with ground oats. I think it’ll really add to the flavour.
    I wonder, if I were to double the recipe, should I use the whole egg, or use 2 yolks?

    ★★★★★

    Reply
    • Madeline says

      Posted on 2/4 at 7:50 pm

      Still use two yolks! Thanks, Michelle!

      Reply

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Hi, I'm Madeline! I am so excited to share my healthy and approachable recipes with you. Here you will find simple, comforting recipes that the whole family will enjoy. Turn on your favorite playlist or podcast and let's get cooking!

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