Small Batch Chocolate Chip Cookies
Creamy, comforting, and perfectly chewy — these Small Batch Chocolate Chip Cookies are exactly what you want when a cookie craving hits but you don’t want to bake a whole tray. This recipe yields just the right number for sharing (or not), comes together fast, and produces golden edges with soft, gooey centers every time. Fun fact: the original chocolate chip cookie was created by accident when a baker added chopped chocolate to a cookie batter expecting it to melt — lucky mistake! If you like playful twists, you might enjoy an Almond Joy-inspired cookie variation I tried recently: Almond Joy Chocolate Cookies.
What makes this recipe special is how simple the steps are, how little cleanup is required, and how family-friendly the result is — kids and adults will both crowd the kitchen. Compared to large-batch cookie recipes, this one cooks faster and wastes less butter and chocolate. Read on — I promise you’ll be excited to pop a pan into the oven in under 15 minutes.
What is Small Batch Chocolate Chip Cookies?
Why “small batch”? Is it because someone wanted an excuse to eat warm cookies alone in the kitchen late at night? Or because two dozen cookies is a little too many when you’ve only got room for a few? The name hints at a comforting truth: you don’t always need a giant tray to enjoy homemade cookies. It’s a cheerful, practical bite-sized approach to baking. After all, they say “the way to a man’s heart is through his stomach,” but I’d argue the way to anyone’s heart is through the smell of chocolate and butter baking on a cold day. Try the recipe and you’ll see — one small batch can make a big impression.
Why You’ll Love This:
- Flavor and texture: Expect buttery, slightly crisp edges with soft, slightly underbaked centers that remain gooey — every bite balances sweet and rich cocoa notes from the chocolate chips.
- Cost-saving and waste-reducing: Making a small batch means less ingredient waste, fewer leftovers, and lower cost than a full batch. It’s perfect for small households or last-minute treats.
- Simple pantry ingredients and quick prep: You likely already have everything on hand — flour, butter, sugar, egg, and chocolate — so it’s fast to whip up after dinner or during a snack attack.
If you enjoy dessert mashups, consider pairing this cozy cookie for inspiration with my indulgent take on desserts like a cookie-studded ice cream cake: Chocolate Chip Cookie Dough Ice Cream Cake. Ready to bake? Let’s make those warm cookies happen.
How to Make:
Quick Overview
This small-batch cookie recipe is easy enough for a beginner and satisfying for anyone who loves classic chocolate chip cookies. Preparation is minimal — cream the butter and sugars, mix in the egg and vanilla, combine with dry ingredients, fold in chocolate, scoop, and bake. You’ll get a rich, slightly chewy center with golden-brown edges. Prep time: about 10 minutes. Bake time: 10–12 minutes. Total time: roughly 25 minutes including cooling.
Ingredients
1 cup All-purpose Flour
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
1/2 cup Unsalted Butter, softened to room temperature
1/2 cup Brown Sugar, packed
1/4 cup Granulated Sugar
1 teaspoon Pure Vanilla Extract
1 large Egg, room temperature for best mixing
1 cup Semi-sweet Chocolate Chips
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Position a rack in the center of the oven for even baking.
- In a mixing bowl, whisk together the flour, baking soda, and salt until evenly combined and aerated. This helps the cookies rise evenly.
- In another large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and slightly fluffy. Use an electric mixer on medium speed for about 1–2 minutes, scraping the bowl down once.
- Add the vanilla extract and the egg to the butter mixture, mixing until well combined and smooth. Mix just until incorporated to avoid overworking the dough.
- Gradually add the dry ingredients to the wet ingredients, stirring by hand or on low mixer speed. Mix until just combined — do not overmix, or the cookies will be tough. There may be a few streaks of flour but that’s okay.
- Fold in the chocolate chips evenly with a spatula so each cookie gets pockets of chocolate. If you like extra gooey chips, reserve a few to press onto the tops just before baking.
- Using a cookie scoop or two rounded tablespoons, portion the dough onto the prepared baking sheet, leaving about 2 inches between each cookie to allow for spreading. For evenly sized cookies, chill the scooped dough for 10 minutes if your kitchen is warm.
- Bake for 10–12 minutes or until the edges are golden brown and the centers are still soft. Rotate the baking sheet halfway through baking if your oven has hot spots. The cookies will continue to set as they cool.
- Allow cookies to cool on the baking sheet for 3–5 minutes before transferring them to a wire rack to cool completely. This short rest helps them hold their shape while finishing in the residual heat.
What to Serve With:
- A tall glass of cold milk is the classic and best partner for warm chocolate chip cookies.
- Coffee or espresso for a grown-up morning treat — the slight bitterness pairs beautifully with sweet chocolate.
- Vanilla ice cream for an easy cookie ice cream sandwich, or crumble warmed cookies over ice cream for texture contrast.
- Fresh fruit like sliced strawberries or a simple fruit salad to add bright acidity and freshness alongside the sweet richness.
- A small bowl of salted caramel or hazelnut spread for dipping if you want to elevate the indulgence.
Top Tips for Perfecting:
- Ingredient substitution: For a slightly deeper flavor, swap half the brown sugar for dark brown sugar. For a dairy-free option, use plant-based butter and dairy-free chocolate chips.
- Chilling: If your kitchen is warm, chill the dough for 10–20 minutes to control spread and produce thicker cookies.
- Texture control: Bake the cookies 10 minutes for soft centers, 12 minutes for firmer but still chewy centers.
- Don’t overmix: Overworking the dough develops gluten and yields tougher cookies — mix until just combined.
- Press extra chips on top: For bakery-style presentation, press a few extra chips onto each cookie right after they come out of the oven.
Storing and Reheating Tips:
- Room temperature: Store cooled cookies in an airtight container at room temperature for up to 3 days. Place a slice of bread in the container to help retain moisture.
- Refrigeration: Cookies can be refrigerated in an airtight container for up to 1 week, but bring them to room temperature before eating for best texture.
- Freezing: Freeze baked cookies in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Thaw at room temperature, or reheat directly from frozen.
- Reheating: Warm cookies in a 300°F (150°C) oven for 5–7 minutes, or microwave a single cookie for 10–15 seconds to revive that fresh-baked gooeyness.
FAQs
Can I use melted butter instead of softened butter?
Melted butter will create a flatter, crisper cookie. For the soft, slightly puffy texture in this recipe, use softened (but not melted) butter.
Can I halve or double this recipe?
Yes. This is already a small batch, but you can halve it for just a couple of cookies or double it to make a full tray. Adjust baking time slightly if making much larger cookies.
What if I don’t have brown sugar?
You can substitute an equal amount of granulated sugar, but brown sugar adds moisture and a caramel note. If using granulated, consider adding 1 tablespoon of molasses if available.
Why did my cookies spread too much?
Common causes are over-softened or melted butter, too warm dough, or too much sugar. Chill the dough briefly and ensure butter is just softened.
Can I use different types of chocolate?
Absolutely. Try milk chocolate for extra sweetness, dark chocolate for bitterness, or a mix of chips and chopped chocolate for variety.
Conclusion
These Small Batch Chocolate Chip Cookies are proof that you don’t need to bake a dozen to get that fresh-from-the-oven joy — they’re quick, forgiving, and irresistibly comforting. Whether you’re making a late-night snack or a small token of kindness for friends and family, this recipe delivers classic flavor with minimal fuss. If you want to explore another small-batch take on the favorite, check out this version for comparison: Small Batch Chocolate Chip Cookies – Live Well Bake Often. Give the recipe a try, share a warm cookie, and enjoy the smiles it brings.
Small Batch Chocolate Chip Cookies
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Electric Mixer
- Cookie Scoop
Ingredients
Dry Ingredients
- 1 cup All-purpose Flour
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
Wet Ingredients
- 1/2 cup Unsalted Butter, softened to room temperature
- 1/2 cup Brown Sugar, packed
- 1/4 cup Granulated Sugar
- 1 teaspoon Pure Vanilla Extract
- 1 large Egg room temperature for best mixing
Chocolate Chips
- 1 cup Semi-sweet Chocolate Chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Position a rack in the center of the oven for even baking.
- In a mixing bowl, whisk together the flour, baking soda, and salt until evenly combined and aerated.
- In another large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and slightly fluffy.
- Add the vanilla extract and the egg to the butter mixture, mixing until well combined and smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring by hand or on low mixer speed until just combined.
- Fold in the chocolate chips evenly with a spatula.
- Using a cookie scoop or two rounded tablespoons, portion the dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 10–12 minutes or until the edges are golden brown and the centers are still soft.
- Allow cookies to cool on the baking sheet for 3–5 minutes before transferring them to a wire rack to cool completely.
