Indulge in the ultimate treat with our Small Batch Chocolate Chip Cookies! These delightful cookies are soft, incredibly chewy, and bursting with melty chocolate in every single bite. Designed for convenience and satisfaction, they come together effortlessly with just nine simple ingredients and don’t require any fancy equipment like a stand or hand mixer. Perfect for satisfying those sudden sweet cravings without the commitment of baking a huge batch.
Why Choose Small Batch Cookies?
If you’re a regular visitor, you know my immense love for cookies. They’re my ultimate comfort food, and I’ve shared countless cookie recipes over the years. One consistent request from my amazing community has been for smaller batch sizes – something quick and easy for those moments when a cookie craving strikes, but you definitely don’t need two dozen.
Whether it’s a late-night dessert emergency, a cozy evening in, or a simple treat for a few, these cookies are your perfect solution. While I’ve previously shared popular recipes like my Single-Serve Chocolate Chip Cookie (a definite reader favorite!) and my go-to Single-Serve Double Chocolate Cookie, this new small batch recipe offers a slightly more generous portion: nine perfectly sized cookies. It’s more than just one, but far less than a full baking sheet, providing just enough to share… or perhaps, just enough for yourself! These cookies offer built-in portion control, helping you enjoy a freshly baked treat without an overwhelming quantity.
Essential Ingredients for Perfect Small Batch Cookies
Crafting these irresistible Small Batch Chocolate Chip Cookies requires only a handful of pantry staples. Each ingredient plays a crucial role in achieving that perfect soft, chewy texture and rich flavor. Here’s a closer look at what you’ll need, along with some helpful tips for the best results:
Unsalted Butter
Melted butter is key for these cookies, contributing to their signature chewiness. However, it’s vital to allow the melted butter to cool completely to room temperature before mixing it with the sugars. If the butter is too warm, it can cause the sugars to melt prematurely, leading to a greasy, overly thin, and flat cookie. Cooled melted butter helps the dough come together beautifully, ensuring your cookies bake up with that desirable chewy texture and just the right amount of spread.
Brown and White Sugar (The Perfect Sweet Balance)
Our recipe uses a strategic combination of both brown and granulated white sugar. Brown sugar is essential for adding moisture and contributing to the cookies’ characteristic chewiness and a deeper, caramel-like flavor. White sugar, on the other hand, aids in the cookie’s spread, giving it those delightfully crisp edges. Using both sugars creates a harmonious balance of texture and flavor that is simply unparalleled. Always ensure your brown sugar is fresh and soft for optimal moisture in your dough.
Baking Soda
Baking soda is a leavening agent that helps the cookies rise and spread correctly, ensuring they are light and airy without being cakey. To test if your baking soda is still fresh and active, simply add a small amount to a bowl with a splash of boiling water. If it fizzes vigorously, it’s good to go! An inactive leavening agent can result in dense, flat cookies.
Large Egg Yolk (Moisture Control for Small Batches)
For this specific small batch recipe, only the egg yolk is required. The yolk acts as a superb binding agent, lending richness and softness to the dough without introducing excessive moisture. This precise control over moisture is what allows the recipe to remain a small batch, resulting in perfectly soft cookies every time. Don’t discard the egg whites; save them for another delicious recipe like an omelet, an egg skillet, or a quick egg wrap.
All-Purpose Flour
Flour provides the structure for your cookies. When measuring, be careful not to pack the flour too tightly into your measuring cup. Spooning the flour into the cup and then leveling it off with a straight edge prevents you from adding too much. Over-packed flour will result in a dough that is too dry, causing your cookies to bake up cakey and crumbly rather than delightfully chewy.
Vanilla Extract
A touch of pure vanilla extract elevates the overall flavor profile of the cookies, adding warmth and depth that complements the chocolate beautifully. Don’t skip this essential ingredient!
Salt
Just a pinch of salt enhances all the other flavors in the cookie, balancing the sweetness and making the chocolate taste even richer. It’s a small addition that makes a big difference.
The Perfect Chocolate Mix
For the ultimate chocolate chip cookie experience, I highly recommend using a combination of chopped dark chocolate and milk chocolate chips. The chopped chocolate bar melts beautifully, creating luscious, gooey chocolate puddles throughout the cookie. The chocolate chips, on the other hand, tend to hold their shape a bit more, adding textural contrast. Feel free to use your favorite type of chocolate – milk, dark, semi-sweet, or even white chocolate chips will all yield delicious results. High-quality chocolate makes a noticeable difference in the final flavor.
A Word from Our Happy Bakers
“This is the best chocolate chip recipe out there. I have made this dozens of times. It is consistently fabulous. Perfect thickness, buttery, not too sweet, chocolaty. A half batch doesn’t last more than a day in my house!”
– Janet, a true cookie connoisseur
Storage Solutions for Your Cookies
- Room Temperature: Once completely cooled, store your baked Small Batch Chocolate Chip Cookies in an airtight container at room temperature for up to 4 days to maintain their freshness and chewiness.
- Freezing Baked Cookies: For longer storage, baked cookies can be frozen. Place them in a freezer-safe bag or container with parchment paper between layers to prevent sticking. When ready to enjoy, simply thaw them at room temperature for a delicious treat anytime.
More Irresistible Cookie Recipes You’ll Adore:
If you’re a true cookie lover, don’t stop here! Explore some of our other cherished cookie recipes designed to delight every palate and occasion.
Desserts
Bakery Style Chocolate Chip Cookies
Desserts
Gluten Free Monster Cookies
Desserts
Coconut Oil Chocolate Chip Cookies
Desserts
Bakery Style Chocolate Cookies
Print Recipe
Small Batch Chocolate Chip Cookies
Chelsea Lords
10 minutes
10 minutes
1 hour
1 hour 20 minutes
9
cookies
Equipment You’ll Need
- Large microwave-safe bowl
- Whisk and Wooden spoon
- Measuring cups and spoons
- Sheet pan (15″ x 10″)
- Silicone baking mat or parchment paper
- Cooling rack
Ingredients
-
1/3
cup
unsalted butter -
1/3
cup
light brown sugar
firmly packed -
3
tablespoons
granulated sugar -
1/2
teaspoon
pure vanilla extract -
1
large
egg yolk
(see note 1 below for details) -
1/4
teaspoon
salt -
1/4
teaspoon
baking soda -
3/4
cup
all-purpose flour -
1/3
cup
chopped chocolate bar
(dark or semi-sweet, see note 2) -
2
tablespoons
chocolate chips
(milk or semi-sweet)
Step-by-Step Baking Instructions
- Step 1: Melt and Cool Butter. In a large microwave-safe bowl, melt the unsalted butter. It is absolutely crucial to allow the butter to cool completely to room temperature before proceeding. Adding sugars to hot butter will result in greasy, flat cookies that spread too much. Patience here ensures perfect texture!
- Step 2: Combine Wet Ingredients. Once the butter has cooled, add both the brown and granulated sugars to the bowl. Use a whisk to mix briskly until the sugars are fully incorporated into the butter and the mixture looks smooth. Next, stir in the vanilla extract and the single egg yolk. Continue whisking until the mixture is smooth, creamy, and well emulsified – this creates the rich base for your dough.
- Step 3: Add Dry Ingredients. Whisk in the baking soda and salt. Then, switch from the whisk to a sturdy wooden spoon. Gradually add the all-purpose flour, stirring gently until just combined. Be careful not to overmix the dough; mix only until no dry streaks of flour remain. Overmixing can lead to tough cookies.
- Step 4: Incorporate Chocolate & Shape Dough. Fold in the chopped chocolate bar and chocolate chips until evenly distributed throughout the dough. If needed, you can use your hands to gently knead the chocolate into the dough. Divide the cookie dough into 9 equal portions; each portion should be approximately 2 tablespoons or 38 grams. Roll each portion into a ball, shaping it to be slightly taller rather than wide (think of a mini cylinder) for a thicker cookie.
- Step 5: Chill the Dough. Place the shaped dough balls onto a parchment-lined sheet pan. Cover the sheet pan with plastic wrap and refrigerate the dough for at least 30 minutes, or up to 1 hour. Chilling is essential as it helps the dough firm up, preventing excessive spreading during baking and deepening the flavor.
- Step 6: Preheat & Bake. While the dough chills, preheat your oven to 325°F (160°C). Arrange no more than 6 dough balls on a silicone-lined or parchment-lined baking sheet, ensuring plenty of space between each cookie for even baking and spreading. Bake for 8–12 minutes. The cookies are ready when the edges are just golden brown and the tops look set but are still slightly soft in the center (not glossy). Be careful not to overbake, as they will continue to cook slightly as they cool.
- Step 7: Cool & Finish. Remove the cookies from the oven. While they are still hot and pliable, use the back of a metal spatula or a round cookie cutter slightly larger than the cookie to gently push any uneven edges inward towards the center, creating a perfectly round shape. For a bakery-style touch, press a few extra chocolate chips on top of each cookie if desired. Let the cookies cool on the baking pan for 5 minutes before carefully transferring them to a wire rack to cool completely. Enjoy your perfect small batch chocolate chip cookies!
Helpful Recipe Notes
Note 2: Choosing Your Chocolate: I personally love using a mix of chopped dark chocolate bars and milk chocolate chips. This combination offers a wonderful contrast in flavor and texture, with the chopped bar creating glorious melty puddles and the chips retaining a bit more structure. However, feel free to use all chocolate chips if that’s your preference. For the absolute best cookie flavor, always opt for high-quality chocolate. Any type of chocolate you like best—milk, semi-sweet, dark, or white—will work wonderfully in this recipe.
Storage Tips: For baked cookies, store them in an airtight container at room temperature for up to 4 days to maintain their ideal texture. To freeze raw cookie dough, scoop the dough into balls and place them on a lined sheet pan. Freeze until solid, then transfer the frozen dough balls to a freezer-safe bag. When you’re ready to bake, you can bake them straight from frozen; just add an extra minute or two to the baking time. This is perfect for having fresh cookies on demand!
Nutrition Information
Serving Size:
1
cookie
|
Calories:
168
kcal
|
Carbohydrates:
21.9
g
|
Protein:
1.6
g
|
Fat:
8.3
g
|
Sodium:
57.6
mg
|
Fiber:
0.5
g
|
Sugar:
13.5
g
Please note: Nutrition information is automatically calculated and should be used as an approximation. Exact values may vary based on specific ingredients and brands used.
Loved this recipe? Share your thoughts and leave a comment below!
Expert Tips for the Best Small Batch Chocolate Chip Cookies
Achieving bakery-quality results at home is easier than you think with these simple yet effective tips:
- Don’t Skip the Chill: Chilling the dough is a non-negotiable step for these cookies. It allows the butter to re-solidify, which significantly helps in preventing the cookies from spreading too much during baking. More importantly, it gives the flavors time to meld and deepen, resulting in a richer, more complex taste and an incredibly chewy texture. Aim for at least 30 minutes, or up to an hour for optimal results.
- Shape for Success: When forming your dough balls, focus on shaping them to be taller rather than wide. A slightly cylindrical shape, instead of a flat disc, encourages the cookies to bake up thicker. This ensures you get that coveted combination of crispy edges and a wonderfully soft, chewy center.
- Boost the Chocolate Factor: For that irresistible, “bakery-style” appeal and an extra hit of chocolate in every bite, gently press a few additional chocolate chips onto the tops of the cookies immediately after they come out of the oven. The residual heat will slightly melt them, creating beautiful chocolate puddles.
- Watch Your Bake Time Closely: Overbaking is the enemy of a soft, chewy cookie. Keep a close eye on your cookies during the last few minutes of baking. They should appear just set around the edges and still look slightly soft or even a little underdone in the very center when you pull them out. Remember, cookies continue to set and firm up as they cool on the baking sheet, ensuring you end up with that perfectly soft and chewy interior.
- Freshness & Accuracy Matter: Always use fresh ingredients, especially baking soda. Stale leavening agents can lead to flat cookies. Also, consider calibrating your oven temperature regularly (here’s how to check your oven) to ensure consistent and perfect baking results every time. An accurate oven temperature is crucial for the success of any baked good.
Small Batch Chocolate Chip Cookies: Your Questions Answered
While it’s technically possible, we highly recommend against skipping the chilling step. Chilling the dough is crucial for controlling how much the cookies spread in the oven, and it significantly enhances both their texture and overall flavor. The cold helps the butter solidify and prevents the cookies from becoming too flat and greasy. If you’re really pressed for time and absolutely must skip it, be aware that your cookies will spread a lot more and will likely be done baking quicker, so watch them very closely!
Yes, absolutely! This recipe scales beautifully. Simply double all of the ingredients as listed, and you’ll yield approximately 18 delicious cookies. This larger batch is perfect for small gatherings, sharing with friends, or building up a small freezer stash for future cravings.
Yes, freezing the raw dough is a fantastic option for having fresh cookies on demand! To do so, scoop the dough into individual balls as instructed in the recipe. Place these dough balls on a lined baking tray and freeze until they are completely solid. Once frozen, transfer them to a freezer-safe, airtight bag. When you’re ready to bake, you can take them straight from the freezer to the oven—just add an extra 1 to 2 minutes to the baking time to ensure they’re cooked through.
You certainly can use all chocolate chips if you prefer! While I personally love the dynamic texture that a combination of chopped chocolate bar and chocolate chips provides (the chopped chocolate creates delightful melty puddles, while the chips hold their shape), using chips only will still result in a wonderfully delicious cookie. Feel free to customize the chocolate to your taste!
From Our Valued Readers
Real Feedback: Tips & Variations from Chelsea’s Messy Apron’s Community
Don’t just take our word for it! Here’s what enthusiastic readers are saying about these game-changing Small Batch Chocolate Chip Cookies:
- Jennifer raves, “I made them 3 times in one week! I’m never going back to full batches again, these are perfect.”
- Anna declared, “These were hands down the best chocolate chip cookies I have ever made, seriously so good!”
- Shannon called them “the perfect half-batch to satisfy a craving without overdoing it. My new go-to!”
- Tatiana loved them so much, she “doubled the recipe because the first batch disappeared in 10 minutes!”
- Lisa O expressed her joy: “I absolutely loved that they’re one bowl and no mixer needed. Now cookies can happen anytime!”
- Renee, even made them overseas without specialized equipment and confirmed, “These are now my new favorite go-to cookie recipe!”
- Martrese got creative, “I used whole wheat flour and Heath bar bits, and they still turned out absolutely perfect. Such a versatile recipe.”
- Victoria candidly admitted, “I ate the whole half batch in two days! Truly the perfect cookie.”
- Karen simply stated, “These were the best cookies I’ve ever had. Period.”
- Miranda shared, “I’m tossing my old recipe; this one is my new favorite for sure. The texture is divine!”
- LeAnn praised the recipe, “So easy to make, tasted absolutely great, and honestly the best small batch recipe I’ve tried.”
- Kathy was surprised, “I couldn’t believe how good these were! They’ve instantly been added to my go-to baking list.”
Join our community of happy bakers and discover the joy of perfectly sized, always fresh chocolate chip cookies!