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Baked » Recipes » Cookies & Bars

Small Batch Chocolate Chip Cookies

Published: Aug 27, 2020 · Modified: Jan 4, 2023 by Baked · This post may contain affiliate links · Leave a Comment

Jump to Recipe Print Recipe

Small batch chocolate chip cookies are the answer when you’re craving something sweet! Chewy, chocolaty, and perfect with a glass of milk.

A plate of chocolate chip cookies on a stone surface with a pink linen, glasses of milk, scattered chocolate chips, and purple flowers nearby.

We get it. The days are long, life is hard, and sometimes you just need a treat! The problem is, most cookie recipes make at least one dozen cookies, and more often two. The solution to this problem? These small batch chocolate chip cookies!

You can whip these up in practically no time, using basic kitchen ingredients you probably have on hand right now. Eat one, eat two, heck, eat the whole batch! We promise we won’t tell.

Jump to:
  • Ingredients
  • Method
  • Tips & Notes
  • Substitutions
  • Recipe

A stack of cookies on a plate.

Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.

Ingredients

  • all-purpose flour
  • baking powder
  • baking soda
  • pinch of salt
  • butter
  • brown sugar
  • granulated sugar
  • 1 egg yolk
  • vanilla extract
  • semi-sweet chocolate chips
Overhead image of chocolate chip cookie ingredients laid out in small bowls on a stone surface.

Method

Whisk together the flour, baking powder, baking soda, and salt.

A bowl of flour with a whisk inside the bowl.

Using an electric mixer on medium speed, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 45 seconds. Scrape down as needed.

Add the egg yolk and vanilla extract and mix until fully incorporated, about 30 seconds.

  • brown sugar, cane sugar, and butter in a mixing bowl.
  • Beaten brown sugar, cane sugar, and butter in a mixing bowl.

Add the dry ingredients to the wet, reduce the mixer to low speed, and mix the batter until combined.

Cookie dough in a bowl with a bowl of chocolate chips nearby.

Using a rubber spatula or wooden spoon, stir in the chocolate chips.

A bowl of chocolate chip cookie dough.

Divide the dough into 6 equal portions (about 29 g each, if you want to measure), transferring to the baking sheet as you go. Allow each cookie a couple of inches of space in between.

Chill the dough for at least an hour, but preferably two.

Six balls of chocolate chip cookie dough on a parchment paper-lined baking sheet.

Preheat the oven to 375°F (190°C). Bake the small batch chocolate chip cookies directly from the fridge until set and the edges are starting to turn golden brown.

Six small batch chocolate chip cookies on a parchment paper-lined baking sheet.

Remove the cookies from the oven and place on a baking sheet to cool for a couple of minutes. Transfer the cookies to a wire rack to cool completely.

Close up of a chocolate chip cookie.

Tips & Notes

If you don’t have a stand or hand mixer you can still make this recipe by hand. Just be sure to use room temperature and beat as much air into it as you can to make it light and fluffy. Creamed butter and sugar should look pale, almost white, and helps the cookies hold their shape.

Take the time to chill the cookie dough if you can. Chilling solidifies the butter and gives the flour time to hydrate. Chilled dough spreads less quickly in the oven, resulting in a thicker, chewier cookie.

Substitutions

Swap in spelt flour for all-purpose, or half whole wheat flour (25 g) if you prefer.

Feel free to use chopped chocolate, a mixture of nuts and chocolate, or other types of chips in this recipe (e.g., white chocolate, butterscotch, etc.) if you like.

A stack of cookies on a plate.

More Great Cookie Recipes We Love!

Dairy-Free Chocolate Brownie Cookies

Vegan Peach Thumbprint Cookies

Lavender Sugar Cookies With Earl Grey Glaze

Wholesome Anzac Cookies

Ultimate Gluten-Free Peanut Butter Cookies

Close up overhead shot of small batch chocolate chip cookies.

Recipe

A plate of chocolate chip cookies on a stone surface with a pink linen, glasses of milk, scattered chocolate chips, and purple flowers nearby.

Small Batch Chocolate Chip Cookies

4.7 from 3 votes
Author: Kris Osborne
Yield: 6
Prep Time 15 minutes mins
Cook Time 8 minutes mins
Chilling Time 1 hour hr
Total Time 1 hour hr 23 minutes mins
Print Recipe Pin Recipe Comments

Description

 

Small batch chocolate chip cookies are the answer when you're craving something sweet! Chewy, chocolaty, and perfect with a glass of milk.

Equipment

  • Measuring cups and spoons or a digital kitchen scale
  • Mixing bowl
  • Whisk
  • Hand mixer
  • Rubber spatula or wooden spoon
  • Parchment paper
  • baking sheet
  • Wire rack

Ingredients
 

  • ⅓ cup all-purpose flour
  • ⅛ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • Tiny pinch salt
  • 3 tablespoon butter, at room temperature
  • 2 tablespoon brown sugar
  • 2 tablespoon granulated sugar
  • 1 egg yolk, at room temperature
  • ¼ teaspoon vanilla
  • 3 tablespoon semi-sweet chocolate chips

Instructions
 

  • In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Using an electric mixer on medium speed, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 45 seconds. Scrape down as needed.
  • Add the egg yolk and vanilla extract and mix until fully incorporated, about 30 seconds.
  • Add dry ingredients to wet, reduce to low speed, and mix until combined.
  • Using a rubber spatula or wooden spoon, stir in the chocolate chips.
  • Divide the dough into 6 equal portions (about 29 grams each, if you want to measure), transferring to the baking sheet as you go. Allow each cookie a couple of inches of space in between.
  • Chill the dough for at least an hour, but preferably two. 
  • Preheat the oven to 375°F (190°C).
  • Bake directly from the fridge until set and the tops are starting to turn golden brown, about 8 minutes. 
  • Rest on the baking sheet a couple of minutes, then transfer to a wire rack to cool completely.

Notes

If you don’t have a stand or hand mixer you can still make this recipe by hand. Just be sure to use room temperature and beat as much air into it as you can to make it light and fluffy. Creamed butter and sugar should look pale, almost white, and helps the cookies hold their shape.
Take the time to chill the cookie dough if you can. Chilling solidifies the butter and gives the flour time to hydrate. Chilled dough spreads less quickly in the oven, resulting in a thicker, chewier cookie.
Swap in spelt flour for all-purpose, or half whole wheat flour (25 g) if you prefer.
Feel free to use chopped chocolate, a mixture of nuts and chocolate, or other types of chips in this recipe (e.g., white chocolate, butterscotch, etc.) if you like.

Nutrition

Serving: 1g | Calories: 197kcal | Carbohydrates: 22g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 46mg | Sodium: 203mg | Fiber: 1g | Sugar: 14g
Did you make this recipe?Let us know on Instagram @baked_theblog or tag #bakedtheblog!
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