Small batch chocolate chip cookies are the answer when you’re craving something sweet! Chewy, chocolaty, and perfect with a glass of milk.
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.
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
Method
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 the dry ingredients to the wet, reduce the mixer to low speed, and mix the batter until combined.
Using a rubber spatula or wooden spoon, stir in the chocolate chips.
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.
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.
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.
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.
More Great Cookie Recipes We Love!
Dairy-Free Chocolate Brownie Cookies
Vegan Peach Thumbprint Cookies
Lavender Sugar Cookies With Earl Grey Glaze
Ultimate Gluten-Free Peanut Butter Cookies
Recipe
Small Batch Chocolate Chip Cookies
Description
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.
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