If you’re craving a sweet treat but don’t want to bake a whole batch that lasts for days, this Small Batch Chocolate Chip Cookies Recipe is exactly what you need. It’s perfect for when you want just a few warm, chewy cookies fresh out of the oven without any fuss or waste. The recipe is super simple, uses just a handful of everyday ingredients, and bakes up a small batch that’s insanely good—soft in the middle, tender around the edges, and studded with melty chocolate chips all over. Trust me, once you try this recipe, it might just become your go-to for a quick, comforting dessert fix.
Ingredients You’ll Need
The magic of this Small Batch Chocolate Chip Cookies Recipe lies in the simplicity of its ingredients. Each one plays a key role, from the flour that creates the structure to the butter that gives you that perfect chew. These pantry staples come together in a way that’s so straightforward yet delivers irresistible flavor and texture.
- ¾ cup (90 g) all-purpose flour: Spoon and level your flour to keep the cookies soft, not dry or crumbly.
- ¼ tsp baking soda: This little bit ensures your cookies spread just right and stay tender.
- ¼ tsp fine sea salt: Balances out the sweetness and really amps up the chocolate’s richness.
- 4 tbsp (55 g) unsalted butter, melted and slightly cooled: Melted butter is the secret to that chewy, rich texture everyone loves.
- 3 tbsp packed light brown sugar: Adds moisture plus a subtle caramel hint in every bite.
- 2 tbsp granulated sugar: Helps the cookie edges turn lightly crisp for contrast.
- 1 large egg yolk: Just the yolk gives richness without making too much dough—perfect for small batches.
- ½ tsp pure vanilla extract: Classic homemade cookie aroma that brings everything together.
- ⅓ to ½ cup (60–85 g) semi-sweet chocolate chips or chunks: Use good quality chocolate for those melt-in-your-mouth pockets of happiness.
- Flaky sea salt: A tiny sprinkle on top really elevates the flavor to the next level.
How to Make Small Batch Chocolate Chip Cookies Recipe
Step 1: Preheat the Oven and Prepare Your Pan
Start by heating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to keep your cookies from sticking and to help them bake evenly. This simple start sets the stage for perfectly baked cookies every time.
Step 2: Mix the Wet Ingredients
In a medium mixing bowl, whisk together your melted, slightly cooled butter with the brown and granulated sugars until the mixture looks smooth and glossy—that’s your rich, chewy base. Then whisk in the egg yolk and pure vanilla extract until everything blends smoothly together. This mixture is the heart of your Small Batch Chocolate Chip Cookies Recipe and why the final cookies are so moist and tender.
Step 3: Add the Dry Ingredients
Sprinkle the flour, baking soda, and salt right over your wet mixture. Using a spatula or wooden spoon, gently fold the dry into the wet ingredients until no flour streaks remain. It’s important not to overmix; a few small lumps are better than tough cookies. This gentle folding keeps your cookies soft, just as a Small Batch Chocolate Chip Cookies Recipe should be.
Step 4: Fold in the Chocolate
Now it’s time for the best part—stir in your semi-sweet chocolate chips or chunks evenly through the dough. The dough will be soft but should hold together nicely. If it feels too sticky, just let it rest for 5 minutes to hydrate the flour. This step ensures you get melty chocolate pockets in every bite.
Step 5: Scoop and Shape the Cookies
Scoop the dough into 4 to 6 even portions depending on how large you want your cookies. Roll each into a ball and place them spaced out on your prepared baking sheet. For that bakery-inspired look and extra chocolate goodness, press a few additional chocolate chips on top of each cookie ball before baking.
Step 6: Bake Until Just Set
Bake your cookies for 8 to 11 minutes, or until the edges begin to turn golden and the centers still look a little soft. For soft and chewy cookies, it’s better to take them out a bit early since they’ll continue to cook on the hot pan. This helps achieve that perfect texture that makes this Small Batch Chocolate Chip Cookies Recipe so insanely good.
Step 7: Cool and Finish
Let the cookies cool right on the baking sheet for 5 to 10 minutes to set up fully, then transfer them to a wire rack if you prefer a firmer texture. While they’re still warm, sprinkle a tiny pinch of flaky sea salt on top—this sweet-salty finish is exactly what takes these cookies from good to insanely good.
How to Serve Small Batch Chocolate Chip Cookies Recipe
Garnishes
A little flaky sea salt right after baking is all you need to enhance both the chocolate and caramel notes beautifully. If you’re feeling fancy, a small dollop of whipped cream or a drizzle of caramel sauce can make your cookies feel extra special for a dessert treat.
Side Dishes
Pair your warm cookies with a cold glass of milk, a cup of freshly brewed coffee, or even a scoop of vanilla ice cream for an indulgent experience. These simple companions highlight the cookie’s chewy texture and rich flavors perfectly.
Creative Ways to Present
For a charming twist, stack a few cookies with a layer of peanut butter or Nutella between them to make delicious sandwich cookies. You can also crumble them over yogurt or ice cream for a delightful crunch, turning your Small Batch Chocolate Chip Cookies Recipe into an entirely new treat.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which might be hard), store your cookies in an airtight container at room temperature. They’ll stay fresh and chewy for about 3 to 4 days, making it easy to enjoy your Small Batch Chocolate Chip Cookies Recipe anytime.
Freezing
You can freeze the cookie dough balls before baking for up to a month. Just shape them, place on a tray to freeze solid, then transfer to a freezer bag. When you’re ready for fresh cookies, pop the dough balls right onto a baking sheet and bake a couple extra minutes until golden.
Reheating
To bring your cookies back to that fresh-from-the-oven warmth, microwave for about 10 to 15 seconds or warm in a low oven for 3 to 5 minutes. This quick reheating makes them soft and gooey again—just like when you first made the Small Batch Chocolate Chip Cookies Recipe.
FAQs
Can I use salted butter instead of unsalted?
Yes, you can substitute salted butter, but reduce the added sea salt slightly to avoid over-salting. The key is balancing flavors so your cookies remain perfectly sweet and flavorful.
What if I only have whole eggs and not just yolks?
If you don’t have extra yolks on hand, using one whole egg will work fine, though your dough might be a little wetter. For this Small Batch Chocolate Chip Cookies Recipe, the yolk keeps things rich without creating too much dough, but whole eggs yield delicious results too.
Can I add nuts or other mix-ins?
Absolutely! Chopped walnuts, pecans, or even dried fruits can be folded into the dough for extra texture and flavor. Just keep the chocolate chips as the star to maintain that classic chocolate chip cookie vibe.
How do I prevent cookies from spreading too much?
Make sure your butter isn’t too warm—melted and then slightly cooled is perfect. Also, chilling the dough for 10 minutes before baking can help cookies hold their shape better while baking.
Why are my cookies flat and crispy instead of soft and chewy?
This often happens if the dough is overmixed or the flour is packed too tightly when measuring. Use the spoon-and-level method for your flour, avoid overmixing, and don’t skip the egg yolk—it’s the secret to that soft, chewy texture in this Small Batch Chocolate Chip Cookies Recipe.
Final Thoughts
If you want a quick, comforting, and insanely good cookie fix without the fuss of a full batch, give this Small Batch Chocolate Chip Cookies Recipe a try. It’s simple to make, uses easy ingredients you already have, and delivers warm, chewy deliciousness in no time. Once you bake these, you’ll never look back—just pure cookie joy in every bite.
Print
Small Batch Chocolate Chip Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 25 minutes
- Yield: 4-6 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This small batch chocolate chip cookie recipe is perfect for a quick, satisfying treat that yields soft, chewy, and irresistibly gooey cookies. Using simple pantry staples and melted butter, these one-bowl cookies deliver rich caramel notes and a perfectly balanced sweetness topped with a touch of flaky sea salt for that extra flavor boost.
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
Add-ins
- 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 promote 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 is smooth and glossy. Add the egg yolk and vanilla extract, then whisk again until fully combined to create the base for your cookies.
- Add the dry ingredients: Sprinkle the flour, baking soda, and salt over the wet mixture. Using a spatula or wooden spoon, gently fold the dry ingredients into the wet mixture until no streaks of flour remain. Avoid overmixing; some small lumps are preferable for soft cookies.
- Fold in the chocolate: Add the chocolate chips or chunks and fold evenly into the dough. If the dough feels very sticky, let it rest for 5 minutes to allow the flour to hydrate and make it easier to work with.
- Scoop and shape the cookies: Divide the dough into 4–6 even portions depending on your desired cookie size. Roll each portion into a ball and place on the prepared baking sheet, spacing them apart. For bakery-style cookies, press a few extra chocolate chips on top of each ball.
- Bake until just set: Bake the cookies for 8–11 minutes, or until the edges turn lightly golden and centers look slightly soft. For the best chewy texture, it’s better to underbake slightly as the cookies will 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 still warm, sprinkle a pinch of flaky sea salt on top for a sweet-salty finishing touch.
Notes
- Use good-quality semi-sweet chocolate chips or chunks for the best flavor.
- Don’t overmix the dough to keep cookies tender and chewy.
- The egg yolk adds richness without creating too much dough, perfect for small batches.
- Letting the dough rest for 5 minutes can make it easier to handle if sticky.
- Removing the cookies from the oven when they look slightly underdone ensures a soft, chewy texture.
- Adjust the number of cookies based on preferred size—4 larger or 6 smaller cookies.
- Flaky sea salt adds a delightful contrast to the sweetness; don’t skip it!
