Small Batch Chocolate Chip Cookies
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These Small Batch Chocolate Chip Cookies are easy to make with no stand mixer required! They’re perfect for a late night cookie craving!
Sometimes a cookie craving hits but I know devouring an entire batch of chocolate chip cookies by myself just isn’t responsible so I created these Small Batch Chocolate Chip Cookies! This recipe makes just 6 cookies with crisp edges, gooey centers and extra chocolate chips. My favorite thing about these cookies is how easy they are to make. There’s no need to pull out your stand mixer, let your butter soften to room temperature or chill the dough! If you’re in the mood for more small batch recipes try my Small Batch Funfetti Cupcakes, Small Batch Cheesecake or Small Batch Red Velvet Cupcakes!
Why You’ll Love These Small Batch Chocolate Chip cookies
- They’re ready in under 30 minutes.
- No chill time. Just scoop and bake the dough right away!
- No stand/hand mixer required to make them.
- They make just 6 cookies to satisfy your chocolate chip cookie craving!
Ingredient Breakdown
All-purpose flour – this gives the cookies structure.
Baking soda – helps the cookies spread. Do not use baking powder!
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/4 teaspoon of salt.
Granulated sugar and brown sugar – both sugars are necessary for sweetness and texture. I prefer using dark brown sugar for extra molasses flavor but light brown sugar also works fine!
Egg yolk – binds the ingredients and provides structure.
Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
How To Make Small Batch Chocolate Chip Cookies
1. In a small bowl combine all-purpose flour, baking soda and salt. Set aside.
2. In a small bowl mix the melted butter, brown sugar and granulated sugar until well combined.
3. Add the egg yolk and vanilla until just combined. Scrape the sides of the bowl.
4. Add the dry ingredients all at once then fold until almost combined (there should still be streaks of flour). Then add the chocolate chips and fold until just combined. Do not over mix the dough because it will make the cookies tough.
5. Using a 3 tablespoon cookie scoop, scoop dough onto the lined baking sheet (be sure to adjust the baking time if your cookies are smaller/larger). If desired press extra chocolate chips onto the tops of each cookie dough ball and sprinkle with flaky sea salt.
6. Bake at 375°F for 11 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool. Store Small Batch Chocolate Chip Cookies in an airtight container at room temperature for up to 5 days.
Pro Tips For Small Batch Chocolate Chip Cookies
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Don’t over mix the dough! There should still be streaks of flour in the dough when you add the chocolate chips. Over mixing = more gluten development which means tough cookies. We don’t want any tough cookies here!
- Sprinkle with flaky sea salt before baking. I like this brand.
- Press extra chocolate chips on top of scooped dough before baking to make them look pretty.
- Don’t over bake them! They will still look a little raw when they come out of the oven but will continue to bake as they cool on the baking sheet. This is the secret to crisp edges and chewy centers.
My Favorite Cookie Tools
- Kitchen scale I love this scale, I’ve been using it for years!
- Baking sheets
- Parchment Paper
- Cookie Scoop
- Flaky sea salt
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Small Batch Chocolate Chip Cookies
Equipment
- Baking sheet
- Cookie scoop (I use a 3 tablespoon scoop)
Ingredients
- 80 g (2/3 cup) all-purpose flour
- ¼ tsp baking soda
- ¼ tsp salt
- 56 g (4 tbsp) unsalted butter, melted
- 50 g (1/4 cup) brown sugar
- 25 g (2 tbsp) granulated sugar
- 1 egg yolk
- ½ tsp vanilla extract
- 85 g (1/2 cup) chocolate chips
- extra chocolate chips for topping optional
- flaky sea salt for topping optional
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper or a silicone baking mat.
- In a small bowl combine all-purpose flour, baking soda and salt. Set aside.
- In a small bowl mix the melted butter, brown sugar and granulated sugar until well combined.
- Add the egg yolk and vanilla until just combined. Scrape the sides of the bowl.
- Add the dry ingredients all at once then fold until almost combined (there should still be streaks of flour). Then add the chocolate chips and fold until just combined. Do not over mix the dough because it will make the cookies tough.
- Using a 3 tablespoon cookie scoop, scoop dough onto the lined baking sheet (be sure to adjust the baking time if your cookies are smaller/larger). If desired press extra chocolate chips onto the tops of each cookie dough ball and sprinkle with flaky sea salt.
- Bake the cookies for 11 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Store Small Batch Chocolate Chip Cookies in an airtight container for up to 5 days at room temperature.
- Scooped cookie dough balls can be frozen for up to 3 months in a zip-top bag.
