Small Batch Chocolate Chip Cookies Recipe
There are times when you just need a sweet treat but don’t want to commit to a full batch of cookies. That’s where this small batch chocolate chip cookie recipe shines. It’s perfect for satisfying that sudden craving or when you want just a few cookies without the extra hassle. With a minimal ingredient list and quick prep, you can whip up a fresh batch in no time.
Ingredients Breakdown
Each ingredient in this small batch recipe serves an essential purpose. The butter adds richness and helps create a soft, tender cookie. By using unsalted butter with softened, slightly melted spots, the dough comes together seamlessly, making it easier to mix and creating that desirable chewy texture.
Both brown and granulated sugars are key players in this recipe. The brown sugar adds a hint of molasses, contributing moisture and depth of flavor, while the granulated sugar provides sweetness and structure. Together, they balance the perfect mix of chewy and crispy edges.
The egg yolk helps bind everything together, adding richness without the need for a whole egg, which would make the dough too wet for a small batch. Vanilla extract enhances the flavor, giving the cookies that classic bakery aroma.
Baking soda ensures the cookies rise just the right amount, while salt balances the sweetness and elevates the chocolate chips. Speaking of chocolate chips, they’re the star of the show. Feel free to add extra on top for that picture-perfect cookie finish or experiment with dark chocolate for a richer flavor. For a fun twist, you could also sprinkle a touch of sea salt on top just before baking for an irresistible sweet and salty combination.
Step-by-Step Instructions
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This ensures the cookies bake evenly and don’t stick to the tray.
In a medium-sized mixing bowl, combine your softened butter with both sugars. Stir them together for about a minute—this step is crucial as it dissolves the sugars into the butter, ensuring a smooth dough. Once blended, mix in the egg yolk and vanilla extract until fully combined.
Now comes the dry ingredients. Sprinkle the flour, baking soda, and salt over the butter mixture, and gently fold everything together. Be careful not to overmix the dough; you want everything just combined for a tender cookie. Finally, stir in the chocolate chips, ensuring they’re evenly dispersed throughout the dough.
Portion the dough into 5-6 mounds, using about 2 tablespoons of dough for each cookie. Place them on your prepared baking sheet, leaving space between each mound. For a better result, shape each dough ball so that it’s taller rather than wide, preventing the cookies from spreading too much while baking.
Bake the cookies for 9-12 minutes, or until the edges turn golden while the centers remain slightly soft. Once baked, transfer the baking sheet to a wire rack and allow the cookies to cool for a few minutes on the sheet. This lets them firm up while still keeping their soft, chewy centers.
Recipe Tips
Preventing Excessive Spread:
Always make sure the cookie dough mounds are taller than wide before baking. This trick ensures the cookies stay thick and don’t spread too thin.
Slightly Underbaking:
For soft and chewy centers, pull the cookies out of the oven just as the edges start to turn golden. The residual heat will continue baking the centers without overcooking.
Measuring Flour Correctly:
To avoid dense cookies, spoon and level the flour instead of scooping it directly from the bag. This helps achieve the right balance of dry ingredients.
What to Serve With This Recipe
These small batch chocolate chip cookies are perfectly enjoyable on their own, but if you want to take it up a notch, consider serving them with a cold glass of milk or a hot cup of coffee. If you’re feeling indulgent, use the cookies to make ice cream sandwiches—simply sandwich your favorite ice cream between two cookies for a delightful dessert.
For a lighter option, crumble the cookies over Greek yogurt or serve them alongside fresh berries for a balance of sweetness and tartness. The cookies are versatile enough to complement a range of desserts or stand out on their own.
Storage and Freezing Tips
If you happen to have any leftovers, store your cookies in an airtight container at room temperature. They’ll stay fresh for about 3-4 days, maintaining their soft texture. If you prefer your cookies slightly warm, pop them in the microwave for a few seconds before enjoying.
For longer storage, you can freeze the dough or the baked cookies. If freezing the dough, scoop it into mounds, freeze on a tray, and then transfer the frozen dough balls to a resealable bag. When you’re ready to bake, you can place them straight into the oven without thawing, just add an extra minute or two to the baking time. Baked cookies can also be frozen; just let them thaw at room temperature or reheat in the oven for that fresh-from-the-oven taste.
Frequently Asked Questions
Can I double this recipe?
Absolutely! If you need more cookies, simply double the ingredients. Just make sure to bake in batches or use multiple baking sheets to ensure even cooking.
What if I don’t have parchment paper?
No worries. You can grease your baking sheet lightly with butter or nonstick spray as an alternative.
Can I make this recipe without chocolate chips?
Yes! You can substitute the chocolate chips with other mix-ins like chopped nuts, dried fruit, or even white chocolate chips for a different twist.
These small batch chocolate chip cookies are a game-changer for when you want just a handful of freshly baked cookies without the commitment of making a full batch. They’re quick, easy, and endlessly satisfying—a perfect choice for last-minute cravings or when you’re baking for two. With their chewy centers, crisp edges, and melt-in-your-mouth chocolatey goodness, these cookies are sure to become a go-to in your baking rotation.
Ingredients
â…” cup all-purpose flour (86g), spooned and leveled
4 tablespoons unsalted butter (56g), very soft with a few melted areas (see notes)
3 tablespoons light or dark brown sugar (38g)
3 tablespoons granulated sugar (38g)
1 large egg yolk (19g)
â…“ cup chocolate chips, plus extra for topping
¾ teaspoon pure vanilla extract
¼ teaspoon baking soda
â…› teaspoon salt
Instructions
Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
In a medium mixing bowl, combine the softened butter with both the granulated and brown sugars. Stir for at least a minute, ensuring the ingredients are thoroughly blended. Add the egg yolk and vanilla extract, mixing until fully incorporated.
Next, sprinkle the flour, baking soda, and salt over the butter mixture. Gently fold everything together until well mixed. Stir in the chocolate chips, making sure they’re evenly distributed throughout the dough.
Portion the dough into 5-6 generous mounds, each about 2 tablespoons in size, and arrange them on the prepared baking sheet, leaving enough space between each mound. If desired, press a few extra chocolate chips onto the tops of each dough ball. Shape the mounds so that they are taller rather than wider, which helps to prevent them from spreading too much during baking.
Bake the cookies for 9 to 12 minutes, or until the edges start to turn golden while the centers remain slightly soft. Once baked, remove the tray from the oven and transfer it to a wire cooling rack. Allow the cookies to cool on the baking sheet, where they will firm up as they rest.
Small Batch Chocolate Chip Cookies Recipe
Ingredients
- â…” cup all-purpose flour 86g, spooned and leveled
- 4 tablespoons unsalted butter 56g, very soft with a few melted areas (see notes)
- 3 tablespoons light or dark brown sugar 38g
- 3 tablespoons granulated sugar 38g
- 1 large egg yolk 19g
- â…“ cup chocolate chips plus extra for topping
- ¾ teaspoon pure vanilla extract
- ¼ teaspoon baking soda
- â…› teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
- In a medium mixing bowl, combine the softened butter with both the granulated and brown sugars. Stir for at least a minute, ensuring the ingredients are thoroughly blended. Add the egg yolk and vanilla extract, mixing until fully incorporated.
- Next, sprinkle the flour, baking soda, and salt over the butter mixture. Gently fold everything together until well mixed. Stir in the chocolate chips, making sure they’re evenly distributed throughout the dough.
- Portion the dough into 5-6 generous mounds, each about 2 tablespoons in size, and arrange them on the prepared baking sheet, leaving enough space between each mound. If desired, press a few extra chocolate chips onto the tops of each dough ball. Shape the mounds so that they are taller rather than wider, which helps to prevent them from spreading too much during baking.
- Bake the cookies for 9 to 12 minutes, or until the edges start to turn golden while the centers remain slightly soft. Once baked, remove the tray from the oven and transfer it to a wire cooling rack. Allow the cookies to cool on the baking sheet, where they will firm up as they rest.
Notes
- Butter should be very soft with some melted spots. Avoid fully melted butter to prevent excess spreading, and don’t use chilled butter as it won’t blend smoothly.
- For softened butter, cut chilled butter into four pieces and microwave for 25 seconds.
- The recommended bake time applies to cookies made with two tablespoons of dough. Adjust the baking time by a few minutes if making larger or smaller cookies.
- Updated in May 2024 with precise measurements, adjusted butter temperature, and sugar quantity for more consistent results.