If you’ve ever craved the perfect homemade treat but didn’t want to be stuck with a mountain of cookies, this Small Batch Chocolate Chip Cookies Recipe is your new best friend. It’s the ultimate way to whip up just enough cookies to satisfy your sweet tooth without any waste. Soft, chewy, and packed with rich chocolate chunks, these cookies come together quickly and effortlessly, offering every bit of that warm, freshly baked goodness you love. Trust me, once you try this Small Batch Chocolate Chip Cookies Recipe, you’ll wonder how you ever lived without it!
Ingredients You’ll Need
These ingredients are simple pantry staples, but each one plays a crucial role in building the perfect cookie. From the tender chewiness brought by melted butter to the delightful caramel notes from brown sugar, every addition matters for texture, taste, and that irresistible aroma.
- ¾ cup (90 g) all-purpose flour: Spoon and level it to ensure your cookies stay soft, not dry.
- ¼ tsp baking soda: Helps the cookies spread just enough and stay tender.
- ¼ tsp fine sea salt: Balances sweetness and boosts the chocolate flavor.
- 4 tbsp (55 g) unsalted butter, melted and slightly cooled: Melted butter gives these one bowl chocolate chip cookies rich chewiness.
- 3 tbsp packed light brown sugar: Adds moisture and a subtle caramel note.
- 2 tbsp granulated sugar: Helps edges turn lightly crisp for that perfect contrast.
- 1 large egg yolk: Adds richness without making too much dough, ideal for small batches.
- ½ tsp pure vanilla extract: For that classic homemade cookie aroma.
- ⅓ to ½ cup (60–85 g) semi-sweet chocolate chips or chunks: Use good-quality chocolate for insanely good flavor in every bite.
- Flaky sea salt: To finish with a gourmet touch and enhance all the flavors.
How to Make Small Batch Chocolate Chip Cookies Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350°F (175°C). While it’s warming up, line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and help the cookies bake evenly. Simple, but critical for flawless cookies!
Step 2: Mix the Wet Ingredients
In a medium bowl, whisk together the melted, slightly cooled butter with both sugars until the mixture looks smooth and glossy. Then add the egg yolk and vanilla extract, whisking again until fully combined. This luscious base is key to keeping your Small Batch Chocolate Chip Cookies Recipe soft and chewy.
Step 3: Add the Dry Ingredients
Sprinkle the flour, baking soda, and salt right over the wet ingredients. Use a spatula or wooden spoon to gently fold everything together until no streaks of flour remain. Remember, less is more here—avoid overmixing to keep the cookies tender with a few delightful lumps.
Step 4: Fold In the Chocolate
Now comes the fun part: tossing in those chocolate chips or chunks. Fold them evenly throughout the dough. The dough will be soft but should hold its shape. If it feels too sticky, resting it for 5 minutes helps the flour fully hydrate and makes it easier to handle.
Step 5: Scoop and Shape
Scoop the dough into 4 to 6 portions depending on your cookie size preference. Roll each portion into a ball and place them on your prepared baking sheet, making sure to leave enough space for spreading. For an extra bakery-style look, press a few more chocolate chips on top of each ball.
Step 6: Bake to Perfection
Bake your cookies for 8 to 11 minutes or until the edges are just golden and the centers still look slightly soft. A key tip for soft and chewy cookies is to pull them out a little underdone—they’ll keep setting as they cool on the hot pan.
Step 7: Cool and Finish
Allow the cookies to cool on the baking sheet for 5 to 10 minutes before transferring to a wire rack if you prefer a firmer texture. While still warm, a tiny sprinkle of flaky sea salt on top adds that insanely good sweet-salty magic that elevates this Small Batch Chocolate Chip Cookies Recipe to the next level.
How to Serve Small Batch Chocolate Chip Cookies Recipe
Garnishes
A delicate pinch of flaky sea salt is the simplest yet most delicious garnish you can add. It contrasts beautifully with the sweetness of the chocolate and enhances the overall flavor complexity with every bite.
Side Dishes
Pair these cookies with a cold glass of milk for that classic experience, or get cozy with a scoop of vanilla ice cream for an indulgent dessert. Coffee or chai tea also complement the deep flavors of the cookies wonderfully, making snack time extra special.
Creative Ways to Present
Serve your Small Batch Chocolate Chip Cookies Recipe on a rustic wooden board alongside fresh berries and nuts for an impressive but effortless homemade gift. You can also sandwich softened cookies with peanut butter or frosting for an irresistible twist everyone will adore.
Make Ahead and Storage
Storing Leftovers
Store leftover cookies in an airtight container at room temperature for up to 3 days. Placing a slice of bread inside helps keep them soft and chewy by maintaining moisture balance.
Freezing
If you want to enjoy freshly baked cookies later, freeze shaped cookie dough balls on a tray, then transfer them to a sealed container or bag. Bake directly from frozen, adding an extra minute or two to the baking time for a perfect fresh-out-of-the-oven taste anytime.
Reheating
Warm your cookies gently in the microwave for 10 to 15 seconds or pop them in a low oven (around 300°F) for 3 to 5 minutes. This brings back that just-baked softness and gooey chocolate sensation as if you just pulled them from the oven.
FAQs
Can I use different types of chocolate?
Absolutely! Whether you love dark chocolate, milk chocolate, or even white chocolate chunks, this Small Batch Chocolate Chip Cookies Recipe is flexible. Just swap in your favorite, keeping the quantity about the same for the best texture and flavor.
What if I don’t have light brown sugar?
Regular brown sugar can be used as a direct substitute in this recipe. It adds moisture and caramel notes essential to the cookie’s flavor, so don’t skip it. If you only have dark brown sugar, that works too, but expect a deeper, slightly more molasses-rich taste.
Are these cookies gluten-free?
This recipe calls for all-purpose flour, which contains gluten. However, you can experiment with a gluten-free flour blend that measures similarly, just be sure to handle the dough gently to maintain texture.
Why use an egg yolk instead of a whole egg?
The egg yolk adds richness and chewiness without increasing the dough volume too much. Using only one yolk is perfect for small batch recipes like this, preventing cookies from becoming cakey or bulky.
Can I make this recipe vegan?
To make a vegan version, substitute the butter with a plant-based alternative and use a flax or chia egg in place of the yolk. While texture will vary slightly, you’ll still get deliciously rich and chocolatey cookies to enjoy.
Final Thoughts
This Small Batch Chocolate Chip Cookies Recipe is a game changer for anyone who loves fresh cookies but not the overwhelm of a large batch. It’s quick, straightforward, and yields irresistibly soft, chewy cookies with melty chocolate goodness that feels like a warm hug. I can’t wait for you to try it and experience the joy of freshly baked cookies made just for you!
Print
Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 25 minutes
- Yield: 6 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This small batch chocolate chip cookie recipe delivers warm, chewy, and perfectly portioned cookies using simple pantry staples. Ready in just 25 minutes, these one-bowl cookies feature a rich, tender texture thanks to melted butter and a balanced sweetness highlighted by a sprinkle of flaky sea salt. Ideal for a quick treat without overproducing, they bake up with lightly golden edges and gooey centers for an irresistibly homemade experience.
Ingredients
Dry Ingredients
- ¾ cup (90 g) all-purpose flour
- ¼ tsp baking soda
- ¼ tsp fine sea salt
Wet Ingredients
- 4 tbsp (55 g) unsalted butter, melted and slightly cooled
- 3 tbsp packed light brown sugar
- 2 tbsp granulated sugar
- 1 large egg yolk
- ½ tsp pure vanilla extract
Mix-ins & Finish
- ⅓ to ½ cup (60–85 g) semi-sweet chocolate chips or chunks
- Flaky sea salt, for sprinkling
Instructions
- Preheat the oven and prepare your pan: Heat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Mix the wet ingredients: In a medium mixing bowl, whisk together the melted, slightly cooled butter, brown sugar, and granulated sugar until the mixture looks smooth and glossy.
- Add egg yolk and vanilla: Whisk in the egg yolk and vanilla extract until fully combined. This mixture forms the rich base that keeps your cookies soft and chewy.
- Add dry ingredients: Sprinkle the flour, baking soda, and salt directly over the wet mixture. Gently fold with a spatula or wooden spoon until no flour streaks remain. Avoid overmixing; a few small lumps are preferable for tender cookies.
- Fold in chocolate chips: Add the semi-sweet chocolate chips or chunks and fold evenly through the dough. The dough will be soft but should hold together; if very sticky, let it rest for 5 minutes to hydrate the flour.
- Scoop and shape the cookies: Divide the dough into 4–6 even portions depending on cookie size preference. Roll each portion into a ball and place spaced on the prepared baking sheet. Press a few extra chocolate chips on top for a bakery-style finish.
- Bake until just set: Bake for 8–11 minutes, or until edges are lightly golden but centers remain slightly soft. For soft and chewy cookies, remove them slightly underdone as they continue to set on the hot pan.
- Cool and finish: Let the cookies cool on the baking sheet for 5–10 minutes, then transfer to a wire rack if you prefer a firmer texture. While warm, sprinkle a tiny pinch of flaky sea salt on top for a sweet-salty contrast.
Notes
- Use melted butter cooled slightly to achieve a rich, chewy texture.
- Do not overmix the dough; overworking can make cookies tough.
- Resting the dough for 5 minutes helps hydrate the flour, reducing stickiness.
- Pull cookies out slightly underbaked for a soft, chewy center.
- Flaky sea salt enhances the chocolate flavor and balances sweetness.
- Cookie size can be adjusted by dividing the dough into fewer or more portions.
- Use good-quality semi-sweet chocolate chips or chunks for best flavor.
