• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Toasty Kitchen

  • Home
  • Recipe Index
  • Subscribe
  • About
  • FAQ
menu icon
go to homepage
  • Home
  • Recipes
  • Subscribe
  • About
  • FAQ
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Subscribe
    • About
    • FAQ
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Cookies

    Small Batch Chocolate Chip Cookies

    Published: Mar 5, 2020 · Modified: Feb 10, 2023 by Heather · As an Amazon Associate I earn from qualifying purchases. · 940 words. · About 5 minutes to read this article.

    Jump to Recipe
    Small batch chocolate chip cookies.
    Small batch chocolate chip cookies.
    Small batch chocolate chip cookies.

    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!

    A stack of three chocolate chip cookies on a cooling rack.

    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

    Ingredients to make a small batch of chocolate chip cookies.
    • 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.
    Making a small batch of chocolate chip cookies and baking on a sheet pan.

    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.

    A bite taken out of a chocolate chip cookie.

    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.

    Recommended

    • Chocolate chip cookies on a marble counter top.
      Chewy Chocolate Chip Cookies
    • Small batch brownies recipe.
      Small Batch Brownies
    • A cast iron skillet with a cookie baked inside.
      Cast Iron Skillet Cookie
    • A stack of butter pecan cookies with pecans scattered on a counter top.
      Butter Pecan Cookies

    📖 Recipe

    A stack of three chocolate chip cookies on a cooling rack.
    Print Recipe
    5 from 2 reviews

    Small Batch Chocolate Chip Cookies

    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!
    Prep Time15 minutes minutes
    Cook Time10 minutes minutes
    Total Time25 minutes minutes
    Servings: 12 cookies
    Calories: 127kcal
    Author: Heather

    Ingredients

    • 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

    Instructions

    • 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.

    Equipment Recommendations

    • Pyrex Glass Mixing Bowls
    • Measuring Spoons
    • OXO Cookie Scoops
    • Nicewell Digital Kitchen Scale

    Notes

    • 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!

    Nutrition Estimate

    Serving: 1cookie | Calories: 127kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 28mg | Sodium: 55mg | Potassium: 14mg | Fiber: 1g | Sugar: 11g | Vitamin A: 157IU | Calcium: 17mg | Iron: 1mg
    Course: Dessert
    Cuisine: American

    More Cookie Recipes

    • Heart shaped strawberry shortbread cookies on a countertop.
      Strawberry Shortbread Cookies
    • 10 tips for baking cookies.
      10 Tips for Baking Cookies
    • A stack of soft sugar cookies, one with a bite missing.
      Soft Sugar Cookies
    • Heart shaped chocolate chip cookies on a red plate.
      Heart Shaped Chocolate Chip Cookies

    Share this post:

    Subscribe

    Get our newest recipes delivered to your inbox for free!

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Jean Taylor

      July 24, 2020 at 4:30 pm

      I had this recipe from a while ago, couldn't find it - so glad I remembered (sort of) the page, so pulled it up and printed it off again. These are so good. They're easy to set together, just the right amount for a small family. Thanks..

      Reply
    2. E

      July 17, 2020 at 3:49 pm

      do i add the whole egg or just the yolk?

      Reply
      • Heather

        July 17, 2020 at 3:50 pm

        Just the egg yolk!

        Reply
    3. Heath

      April 16, 2020 at 2:44 pm

      If I do not have brown sugar can I substitute with either white granulated sugar or with maple syrup or honey?

      Reply
      • Heather

        April 16, 2020 at 3:53 pm

        You can use granulated sugar instead!

        Reply
    4. Heather

      January 27, 2020 at 6:48 pm

      That should be 1/2 cup of chocolate chips, I have updated the recipe card. Thanks for noticing that!

      Reply

    Primary Sidebar

    Heather of The Toasty Kitchen

    Hi, I'm Heather of The Toasty Kitchen. I love cooking with real, unfussy ingredients, and I want to help you make homemade meals with ease.

    More about me →

    Summer recipes

    • Grilled asparagus topped with melted parmesan cheese on a white serving plate.
      Grilled Asparagus in Foil
    • A serving bowl filled with southern coleslaw.
      Southern Coleslaw
    • A saute pan filled with lemon garlic pasta topped with parmesan cheese.
      Lemon Garlic Pasta
    • Two grilled chicken tacos in corn tortillas on a white plate.
      Grilled Chicken Tacos (Tacos de Pollo Asado)

    Reader Favorites

    • A spoon scooping raspberry sauce from a white bowl.
      Raspberry Sauce For Cheesecake
    • Cooked steak tips in a cast iron pan.
      Garlic Butter & Herb Sirloin Tips
    • Red spatula covered in white frosting.
      Cream Cheese Buttercream Frosting
    • Graham crackers dipped in a bowl of strawberry cheesecake dip.
      Strawberry Cheesecake Dip

    Footer

    ↑ back to top

    About

    • About
    • FAQ
    • Privacy Policy
    • Disclaimer
    • Contact

    Newsletter

    • Sign Up! for emails and updates

    As seen in

    logos of publications The Toasty Kitchen has been published in.

    Copyright © 2023 The Toasty Kitchen®