Small Batch Chocolate Chip Cookies

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Make some Small Batch Chocolate Chip Cookies the next time your sweet tooth strikes. This recipe makes a dozen sweet and chocolate chip filled cookies. 

Ever had a craving for scratch made, hot out of the oven chocolate chip cookies? This recipe is the perfect last-minute dessert for two because it makes just a dozen freshly baked, homemade cookies.

Regular cookie recipes can sometimes be too much. For just a few people, four dozen cookies is way too many. Maybe you don’t want the temptation of extra cookies lying around. Or, you don’t want to mix a ton of dough to bake only a few cookies.

Either way, you’ll love this recipe. I’ve portioned it so that you get the same perfect chocolate chip cookies as my other recipes. But, this recipe makes just twelve standard sized cookies (or six large cookies).

Looking for more small batch recipes? Try my Small Batch Brownies next. They’re made in a loaf pan and are so incredibly easy to make!

How to make perfectly portioned cookies

I love to use my OXO Cookie Scoops for all of my homemade cookie recipes. The medium cookie scoop is perfect for a ‘standard’ sized cookie. If you’re feeling adventurous, try the large cookie scoop for a bakery style, extra large cookie. 

The best way to make perfectly portioned cookies is to use a cookie scoop. If you don’t have a cookie scoop on hand, you can use a tablespoon instead.

For a standard sized cookie, you’ll use 1.5 tablespoons of dough. For a large cookie, use 3 tablespoons of dough. Simply roll the dough into a ball before placing on your baking sheet. 

Refrigerating Cookie Dough

You may be wondering, do I need to refrigerate my cookie dough before baking? In short – yes. I find that I get much better results when chilling my cookie dough before baking. 

Refrigerating does several things to your cookie dough. First, it allows the ingredients and flavors to meld before baking. Second, it helps your cookie dough to firm up, so your cookies will spread less when baking. 

In addition, changes in your ingredients can also cause your cookies to spread when baking. For example, if you used melted butter instead of room temperature butter, your cookies would spread more when baking. If you used less flour, your cookies would spread more when baking. 

The good news is this – chilling your small batch chocolate chip cookies dough doesn’t take as long as you may think. I found that I only had to chill this dough for 15 minutes before it was ready to bake.

For a normal cookie recipe, like my Ultimate Chocolate Chip Cookies, I prefer to make my dough ahead and chill for up to a day.

But when we’re talking about small batch chocolate chip cookies, there’s no time to waste. We want our cookies and we want them now! 

Print Recipe

Small Batch Chocolate Chip Cookies

Make some Small Batch Chocolate Chip Cookies the next time your sweet tooth strikes. This recipe makes a dozen sweet and chocolate chip filled cookies. 

Prep Time15 mins

Cook Time10 mins

Resting Time15 mins

Course: Dessert

Cuisine: American

Keyword: small batch chocolate chip cookies

Servings: 12 cookies

Calories: 91kcal

Author: Heather

Ingredients

• 1/4 cup unsalted butter room temperature
• 1/4 cup brown sugar
• 2 tablespoons granulated sugar
• 1 large egg yolk *
• 1/2 teaspoon vanilla extract
• 2/3 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 teaspoon chocolate chips

Instructions

• In a large bowl, cream together butter and sugars. Add eggs and vanilla extract. Beat for 2-3 minutes, mixture will look fluffy.
• In a separate bowl, sift together the flour, salt, and baking soda.
• Gradually stir dry ingredients into butter mixture until just combined.
• Add chocolate chips, stirring until just combined.
• Cover bowl or wrap dough in wax paper. Chill for at 15 minutes in the refrigerator. Refrigerating will help the flavors meld and also create a firmer dough to roll into balls.
• Meanwhile, preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
• Remove dough from refrigerator. Scoop dough using a 1.5 tablespoon scoop or shape by hand into 1.5 inch balls.
• Place cookie dough balls 2 inches apart onto a parchment lined baking sheet. Bake for 10-12 minutes, or until lightly browned around edges. Allow to cool for 5 minutes before removing to a wire rack to cool completely.

Notes

*If doubling this recipe, use one whole egg instead of two egg yolks.

 

Your cookies will keep for 5-7 days in a sealed container. To help keep cookies fresh, you can place a slice of bread in the container with the cookies. Replace the bread slice as needed. You can keep raw cookie dough in the refrigerator for 3 days. Cookie dough balls (and baked cookies) freeze well, up to 3 months in a sealed plastic container or freezer bag. Allow frozen balls to thaw for up to 10 minutes on the baking sheet before baking, or add 1-2 minutes to the baking time.

Nutrition

Calories: 91kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 74mg | Potassium: 14mg | Fiber: 1g | Sugar: 7g | Vitamin A: 140IU | Calcium: 8mg | Iron: 0.4mg

Last Updated on August 8, 2019