Craving a thick and chewy chocolate chip cookie (or two)? Give this small batch chocolate chip cookie recipe a try for when you have a craving for a gooey, indulgent treat! It’s my new go-to favorite and is so easy to make.
If you’re like me, you get pretty serious cookie cravings. And when that happens, you want something to satisfy your sweet tooth ASAP. I developed this small batch chocolate chip cookie recipe so I could devour a cookie or two (or three or four…) quickly, without much prep or bake time with simple, everyday ingredients. They’re so simple to make and are way up on the list of my favorite cookies, along with with my new chewy peanut butter cookies recipe!
This recipe is similar to my giant chocolate chip cookie recipe but with a few adjustments to make sure the cookies bake well in a smaller batch. It makes 6-7 cookies total and I use primarily brown sugar, which makes them incredibly gooey – it also lends a decadent caramel flavor. I also use egg yolk instead of an entire egg because the fat from the yolk helps make incredibly chewy and soft cookies.
How to make the best small batch chocolate chip cookies
Here’s how to make the best small batch chocolate chip cookies you’ll ever have!
- Combine all the dry ingredients in a bowl, including flour and baking soda. Whisk together and set aside so they’re ready to go.
- Use a mixer to beat butter, brown sugar, white sugar and salt to the butter and beat on medium speed until light and fluffy, about 3 minutes – this is important because the added air keeps the cookies from falling flat when baked.
- Use a rubber spatula to scrape down the sides of your bowl and make sure your butter and sugar mixture is in the center.
- Add your egg yolk and vanilla to the butter mixture and beat together for 1 minute, ensuring the yolk is fully combined.
- Lastly, pour in your dry ingredients in two additions and mix the dough just until it comes together. It’s important not to overmix your dough, which will result in extra gluten and tougher cookies (we’re going for soft and chewy here).
- Lastly, add the chocolate chips or chocolate chunks and mix together with a spatula. I actually prefer using my hands for this to keep the mixing to a minimum.
- Roll into 6 even cookie dough balls and space evenly on a parchment lined cookie sheet. Press down on each dough ball gently to flatten the top a bit, and bake for 8-10 minutes until the cookies are just starting to brown slightly.
- Let them cool before devouring!
Do I need to chill my cookie dough?
Many chocolate chip cookie recipes call for chilling the dough before baking because it helps keep the cookies from spreading too much.
While developing this recipe I found that you can really go either way – which is perfect when you want a cookie immediately. No chilling time necessary! However, I found the cookies to be even softer and have more caramel flavor when I chill my dough overnight because it gives the flavors an opportunity to really integrate and the gluten a chance to relax. Gluten, if you aren’t familiar, is the wheat protein in flour that gives baked goods their structure. Anytime you mix flour and liquid, gluten starts to develop and the more you mix, the more gluten will be produced.
For soft baked goods, like cookies, you don’t want to create too much gluten because you want the cookies to be soft and tender. When you chill any dough for a significant mount of time, the gluten relaxes, helping to create softer baked goods.
However, whether you decide to chill your dough or not, I promise either way will result in the best small batch cookies of your life.
Small batch chocolate chip cookie baking tips
- Because this recipe is a small batch, you’ll get the best result if you weigh out your ingredients.
- Use a hand mixer instead of a stand mixer if you have one. A hand mixer will be easier because you are making such a small amount of dough.
- Make sure your butter is at room temperature before mixing.
- If chilling your dough, flatten it out and wrap in plastic. You can also roll your cookie dough into balls and place them directly in the fridge on a parchment-lined sheet pan, or even in a Tupperware. That way, they’re ready to bake as soon as you have a cookie craving.
- The key to soft cookies and that perfect gooey texture is underbaking them slightly. Pull them out of the oven as soon as you start to see a hint of browning and they will continue to bake as they cool. Overbaking will make them crunchier.
- While you can use any type of dark or bittersweet chocolate for this recipe, the better quality chocolate you use, the better the cookies will taste! I prefer using chocolate chunks cut from chocolate bars because they are meltier than chocolate chips and usually better in quality.
Can I make a larger batch?
This is a common question, and the answer is YES! This recipe works well for both small and large batches, but it is specifically formulated to be made in a small batch.
Other chocolate chip cookie recipes:
- Brown Butter Chocolate Chip Cookie Cake – Brown butter takes this chocolate chip cookie cake to new heights by adding a decadent nutty, caramel flavor.
- Cream Cheese Chocolate Chip Cookies – These thick and tender cookies are so incredibly rich and oozing with chocolate chips.
- Edible Cookie Dough – For those late night cravings when you’re in need of a mouthful of cookie dough–this recipe has you covered.
- Tahini Chocolate Chip Cookies – These are chocolate chip cookies with a twist. Tahini adds a delicious nutty flavor and moisture, creating incredibly soft and gooey cookies that are just a bit crispy around the edges.
- 1/2 cup plus 1 tablespoon (75g) all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 cup (50g) unsalted butter, at room temperature
- 3 tablespoons (40g) light or dark brown sugar
- 2 tablespoons (20g) granulated sugar
- 1/4 teaspoon salt
- 1 large egg yolk
- 3/4 teaspoon pure vanilla extract
- 1/2 cup (85g) bittersweet or semi-sweet chocolate chips or chunks
- Preheat oven to 350°F/180°C. Line a pan with parchment paper.
- In a large bowl mix together flour and baking soda. Set aside.
In a large bowl using a hand mixer, beat together butter, brown sugar, granulated sugar, and salt for 2 minutes until creamy. Add egg yolk and vanilla extract and beat until combined. Add flour mixture and beat on low speed just until combined. Mix in chocolate chips gently. Don’t over mix. The less you mix, the softer the cookies will be.
Divide your dough into 6-7 even dough balls (45g each) and place them on your prepared cookie sheet, evenly spaced apart.
Bake for 10-11 minutes, until cookies are very slightly browned and the center is still soft. They will appear underbaked, but this is what you want. Pull the cookies out of the oven and allow to cool for 15 minutes on pan. Then gently transfer cookies to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for up to 2 days or in the fridge for up to one week (but serve them at room temperature). Cookies can also be frozen for up to 3 months. To thaw, leave on the counter, still covered, or overnight in the fridge.