Small batch chocolate chip cookies are the perfect treat to make when that sweet tooth strikes. This recipe makes a dozen chewy chocolate chip cookies in less than 30 minutes - no chill-time required!
Ever had a craving for homemade, hot out of the oven chocolate chip cookies? This recipe makes a dozen warm and chewy chocolate chip cookies - ready in less than 30 minutes!
If you keep standard baking ingredients on hand, like flour, sugar, eggs, and chocolate chips, you can make a batch right now. Plus, this recipe is easy to customize with your favorite mix-ins, like peanut butter chips, chopped nuts, or sprinkles.
Small batch chocolate chip cookies are perfect for your next movie night at home or after dinner treat.
Ingredients and substitutions
- Unsalted butter - Butter adds moisture and flavor to your cookies, so I don't recommend omitting it or reducing it. The listed salt and unsalted butter can be substituted with salted butter if needed.
- Sugars - A combination of brown sugar and granulated sugar give these cookies a perfectly sweetened and chewy texture.
- Egg yolk - Since this batch of cookies is so small, we don't need an entire egg - it would make the batter too wet. The egg yolk adds moisture and stability to your cookies, so it can't be omitted.
- Vanilla extract - Enhances the flavor of your cookies.
- All-purpose flour - Adds structure and stability to your cookies. I have not tested this recipe with other types of flour, so I can't say how substitutions would turn out. If you have a different type of flour on hand, I recommend searching for a recipe that was developed specifically for that type of flour.
- Salt - Enhances the flavor of your cookies.
- Baking soda - Adds lift to your cookies. Can't be substituted with baking powder, the two are not interchangeable.
- Chocolate chips - Feel free to substitute with your favorite mix-ins here. Milk chocolate chips, peanut butter chips, white chocolate chips, sprinkles, M&M's candies, pecans, and walnuts are all great choices.
How many cookies does this recipe make?
Using a medium cookie scoop, which is 1.5 tablespoons, this recipe makes exactly 12 cookies. If you don't have a cookie scoop, simply roll your dough into 12 balls and place onto a parchment lined baking sheet.
If you'd like to make more than a dozen cookies, I suggest trying my recipe for ultimate chewy chocolate chip cookies.
Tips for baking cookies
For a full list of my best baking tips, check out my post: 10 tips for baking cookies
- Room temperature ingredients make a consistent, creamy, and even dough. When beaten, the sugar and butter form an emulsion, which traps air in the dough, baking up into a soft and fluffy cookie.
- Properly measuring flour is the most common issue I see in baking. By scooping directly from a bin or bag with a measuring cup, this compacts the flour into the cup, adding up to 25% extra flour to a recipe. Instead, I highly recommend using a kitchen scale. If you don't have a scale, use the spoon and level method. Stir your flour with a spoon, then gently spoon the flour into your measuring cup. Level off the top with a knife.
- Using parchment paper helps prevent your cookies from spreading too much while baking. A greased baking pan guarantees your cookies spread more than they should, so I always suggest parchment paper (or a reusable baking mat) instead.
Small Batch Chocolate Chip Cookies
- ¼ cup (56 g) unsalted butter, room temperature
- ¼ cup (53 g) brown sugar
- 2 tablespoons (25 g) granulated sugar
- 1 large egg yolk, room temperature
- ½ teaspoon (3 g) vanilla extract
- ⅔ cup (80 g) all-purpose flour
- ⅛ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup (85 g) chocolate chips
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, cream together butter and sugars, about a minute. Add egg yolk and vanilla extract. Beat until fluffy, about a minute.
- In a separate bowl, sift or whisk together the flour, salt, and baking soda to remove clumps.
- Gradually stir dry ingredients into butter mixture until just combined. Add chocolate chips, stirring until just combined.
- Scoop dough using a 1.5 tablespoon scoop or shape by hand into 12 balls.
- Place cookie dough balls 2 inches apart onto a parchment lined baking sheet. Bake for about 10-12 minutes, or until lightly browned around edges. Allow to cool for 5 minutes before removing to a wire rack to cool completely.
- The ingredients in this recipe are scaled to make 12 cookies. If you'd like to make a larger batch of cookies, I recommend trying my Ultimate Chewy Chocolate Chip Cookies instead of doubling or tripling this recipe.
- Your cookies will keep for 5-7 days in a sealed container. To help keep cookies fresh, place a slice of bread in the container with the cookies. Replace the bread slice as needed.
- Raw cookie dough will keep 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.
- Be sure to check out my 10 tips for baking cookies, based on reader comments and questions!