There’s something truly magical about baking small batch chocolate chip cookies. Sometimes, you don’t need a full tray of cookies—just a few to satisfy that sweet craving or to share with someone special. These cookies are easy to make, perfectly chewy, and packed with gooey chocolate goodness. Whether you’re short on ingredients or just in the mood for a small treat, this recipe has you covered.
If you’re interested in more unique desserts, don’t miss our Sourdough Chocolate Cake or these indulgent Sourdough Brownies. They’re perfect for creative bakers!
Table of contents
Why you’ll love this recipe
- Quick and Easy: With minimal prep time, these cookies are ready in under 30 minutes.
- Perfect for Small Cravings: You won’t have leftovers to worry about or a huge batch to manage.
- Customizable: From chocolate chips to add-ins, this recipe lets you get creative.
- No Waste: Use simple ingredients you already have in your pantry—no special trips to the store.
Plus, these cookies are a great alternative to full-size recipes like this Chocolate Chip Cookie Recipe Without Brown Sugar, which offers another fun twist for cookie lovers.
Ingredients for small batch chocolate chip cookies
Key ingredients explained
Each ingredient plays a vital role in making these cookies delightful. Here’s what you’ll need:
| Ingredient | Role in Recipe |
|---|---|
| Butter | Adds richness and moisture |
| Brown Sugar | Contributes to the chewiness |
| Granulated Sugar | Balances the sweetness and provides structure |
| Egg Yolk | Enhances softness without making it dense |
| Vanilla Extract | Adds depth and aroma |
| Chocolate Chips | The star of the show—melt-in-your-mouth magic |
Optional additions
- Nuts: For added crunch, try walnuts or pecans.
- Sprinkles: Add a colorful twist for a festive look.
- Cinnamon: A pinch can enhance the overall flavor.
Want something different? Check out this Dubai Chocolate Recipe for more creative ideas.
Essential tools for baking
Kitchen equipment
Having the right tools makes baking stress-free and enjoyable. Here’s a quick list:
- Mixing Bowls: At least two sizes for wet and dry ingredients.
- Whisk and Spatula: For mixing and scraping the bowl clean.
- Measuring Cups and Spoons: Ensures perfect ingredient ratios.
Must-have baking accessories
- Cookie Scoop: Creates evenly sized cookies for uniform baking.
- Parchment Paper: Prevents cookies from sticking to the pan.
- Wire Rack: Allows cookies to cool properly without becoming soggy.
Tips for making the best small batch cookies
Measuring ingredients properly
Accuracy is key when baking small batches. Use the “spoon and level” method for flour and always double-check your measurements. It’s simple but makes a big difference in texture.
Importance of chilling dough
Chilling the dough for at least 20–30 minutes helps improve flavor and prevents cookies from spreading too much. If you’re in a hurry, pop the dough in the freezer for 10 minutes instead.
Baking tips for chewy cookies
To achieve that perfect chewy texture:
- Slightly underbake the cookies (10–11 minutes).
- Let them finish cooking on the hot baking sheet for 2–3 minutes before transferring them to a wire rack.
Want more chocolatey inspiration? Don’t miss this Chocolate Chip Cookie Recipe Without Brown Sugar for a fun variation!
Step-by-step guide to perfect cookies
Preparing the dough
- Mixing Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking soda, and salt. This ensures that the baking soda is evenly distributed, which helps the cookies rise properly. - Creaming Butter and Sugars:
In a separate bowl, use a hand mixer to cream softened butter with brown and granulated sugars until the mixture is light and fluffy. This step is essential for achieving a chewy texture. - Adding Wet Ingredients:
Mix in the egg yolk and vanilla extract. Ensure these are fully incorporated before moving on to the next step.
| Step | Key Tip |
|---|---|
| Mixing dry ingredients | Sift the flour for a smoother dough and even texture. |
| Creaming butter & sugar | Use room-temperature butter for easier creaming and a uniform consistency. |
Shaping and chilling
- Fold in Chocolate Chips:
Gently fold in the chocolate chips with a spatula. Overmixing can break the chips or make the dough tough. - Chill the Dough:
Place the dough in the fridge for 20–30 minutes. If you prefer a thicker cookie, chill it longer. Chilling allows the butter to solidify, which helps control spreading during baking.
Baking and cooling
- Shaping the Cookies:
Scoop out portions of the dough using a small cookie scoop (about 1.5 tablespoons). Place them on a parchment-lined baking sheet, leaving space for spreading. - Bake at 350°F:
Bake for 10–12 minutes, or until the edges are set but the centers look slightly underdone. Remove the tray from the oven and let it sit for a couple of minutes—this allows carryover baking. - Cool on a Wire Rack:
Gently move the cookies to a wire rack and let them cool fully.. This step ensures they don’t develop a soggy bottom.
Customizing small batch cookies
Flavor variations
- Triple Chocolate: Use a mix of milk, dark, and white chocolate chips.
- Peanut Butter Bliss: Add a tablespoon of peanut butter to the dough for extra richness.
- Oatmeal-Chocolate Combo: Replace a portion of the flour with quick oats for a hearty twist.
Substitutions and alternatives
If you’re out of certain ingredients, here are some handy swaps:
| Ingredient | Alternative |
|---|---|
| Brown sugar | Coconut sugar or honey |
| Butter | Coconut oil (use slightly less) |
| Egg yolk | Applesauce (1 tablespoon per yolk) |
Serving and storing your cookies
Once cooled, these cookies are best enjoyed fresh with a glass of milk. However, they can be stored in an airtight container for up to a week. For longer storage, freeze the baked cookies and warm them up in the microwave for 15–20 seconds before serving.
For more creative chocolate ideas, explore this Dubai Chocolate Recipe for a unique dessert experience!
Frequently Asked Questions
Absolutely! To freeze, shape the dough into individual cookie portions and place them on a parchment-lined baking sheet. Freeze the cookies until firm, then place them in an airtight container or freezer bag. When ready to bake, place the frozen dough on a baking sheet and add 1–2 extra minutes to the baking time.
Yes, this recipe can easily be doubled. However, make sure to bake in batches to avoid overcrowding your oven, which could lead to uneven cooking.
Semi-sweet chocolate chips are the most versatile choice. For added variety, you can mix milk and dark chocolate chips, or even use chocolate chunks for a rustic touch.
The chewiness comes from using brown sugar for moisture, chilling the dough for a denser texture, and slightly underbaking the cookies to keep the centers soft and gooey.
For an egg-free version, replace the yolk with 1 tablespoon of applesauce, yogurt, or a flaxseed mixture (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water).
Excess spreading happens if the butter is too warm, the dough isn’t chilled enough, or if flour measurements are incorrect—always spoon and level the flour for accuracy.
Conclusion: Why small batch cookies are perfect
Small batch chocolate chip cookies are the ideal solution for quick, satisfying treats without the commitment of a full recipe. They’re easy to make, customizable to your preferences, and waste-free. With these tips and techniques, you’re sure to bake cookies that are perfectly chewy, flavorful, and downright irresistible.
Whether you’re craving something simple or looking to experiment with flavors, these cookies will never disappoint. Don’t forget to explore other unique recipes like Sourdough Chocolate Cake or Sourdough Brownies for more dessert inspiration.
Happy baking! 🍪
Print
Small Batch Chocolate Chip Cookies
- Total Time: 22 minutes
- Yield: 6 medium cookies 1x
Description
This easy recipe creates a small batch of chocolate chip cookies that are perfectly chewy, rich, and full of melty chocolate chips.
Ingredients
- ¼ cup butter (softened)
- ¼ cup brown sugar
- 2 tbsp granulated sugar
- 1 egg yolk
- ½ tsp vanilla extract
- ½ cup + 1 tbsp all-purpose flour
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Mix dry ingredients (flour, baking soda, salt) in a bowl.
- Cream butter and sugars until fluffy, then add the egg yolk and vanilla.
- Gradually combine dry ingredients into the wet mixture and fold in chocolate chips.
- Chill dough for 20 minutes, scoop into portions, and bake for 10–12 minutes.
- Cool on a wire rack before serving.
Notes
- For a gooier texture, slightly underbake.
- Store cooled cookies in an airtight container for up to a week.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: small batch chocolate chip cookies, chewy cookies, easy cookie recipe