These Small Batch Chocolate Chip Cookies are perfect for satisfying your sweet tooth without having a ton of leftovers! This small batch recipe makes six ultra chewy and chocolate-y cookies!
I’m normally not a small batch cookie kinda girl, probably because I have the largest sweet tooth known to man. BUT. It’s only Trevor and I (Natalie doesn’t eat cookies — yet!), and we make a LOT of food (hello we have a food blog), so sometimes, we really just need a few cookies.
Well, my friends, say hello to the BEST small batch chocolate chip cookies recipe. 6 perfect cookies for when you need to satisfy that sugar craving, but don’t want a million extra cookies laying around.
PSST – 6 cookies not enough? You can easily double or triple the recipe! Or check out any of my other chocolate chip cookie recipes.
These chocolate chip cookies contain familiar ingredients, just in a lesser amount!
- Unsalted Butter – use chilled butter to achieve fluffy cookies! Bonus: there’s no waiting for the butter to come to room temperature!
- Granulated Sugar and Brown Sugar – our sweeteners! Granulated sugar has neutral flavor, but helps the cookies spread just a little bit, while brown sugar is more molasses-y and gives the cookies a chewy texture.
- Egg Yolk – we’re only using the egg yolk in this recipe since it makes such a small batch. A whole egg is too much. The yolk helps give the cookies a richer flavor and more tender texture. Need a recipe to use that leftover egg white? Check out my healthy egg muffin cups!
- Vanilla Extract – adds depth of flavor and a touch of extra sweetness.
- All-Purpose Flour – gives the cookies their structure. Use the spoon and level technique so you don’t overmeasure your flour.
- Cornstarch – acts as a thickener and creates crisp edges with soft and gooey interiors.
- Baking Powder and Baking Soda – our leavening agents which lighten the cookies so they’re not too dense.
- Salt – cuts the sweetness.
- Chocolate Chips/Chunks – use both or use one! I love the combination of dark chocolate chips with big gooey puddles of melted semi-sweet chocolate chunks.
How to make
This small batch of chocolate chip cookies can be ready in as little as 20 minutes!
- Beat together cold butter, brown sugar, and granulated sugar until fluffy. Mix in egg yolk and vanilla.
- Add in flour, cornstarch, baking powder, baking soda, and salt then add in chocolate chips/chunks.
- Use a cookie scoop to portion out the dough into 6 cookie dough balls. Roll each dough ball in additional granulated sugar if desired.
- Place on a baking sheet lined with a silicone mat.
- Optional – chill dough for 30 minutes.
- Bake for 8-10 minutes, cool, then serve and enjoy!
How many cookies are in a small batch?
This small batch chocolate chip cookies recipe makes six cookies when the dough is portioned out using a medium cookie scoop!
If you’re doubling or tripling this recipe, I recommend using just the egg yolks rather than the whole egg. So, if it’s doubled that would mean two large egg yolks. If it’s tripled that would mean three large egg yolks. The yolk gives the cookies a richer flavor and chewier texture.
You can double or triple the recipe easily using the scale button in the recipe card. Or simply try my standard-sized batch of chocolate chip cookies!
Can you use salted butter?
Yes! Personally, I don’t find much difference in flavor when it comes to salted vs unsalted butter. If you’re sensitive to salt, but only have salted butter on hand, simply omit the 1/4 teaspoon of salt that’s called for in this recipe.
Why are my small batch chocolate chip cookies dry?
If your small batch chocolate chip cookies came out dry, here are a some possible reasons:
- You over measured the flour. Measure your flour by scooping it into the measuring cup with a spoon then leveling it off. That way it doesn’t get too packed in. Too much flour and the cookies will be dry.
- The egg was too small. This recipe calls for the yolk of a large egg which helps to add moisture. If it’s too small, the wet ingredients to dry ingredients ratio will be off and the cookies may be dry.
- You over baked. Your cookies should be a light golden brown, but may still look a little gooey. They’ll continue to cook as they cool on the hot baking sheet.
Why are my cookies spreading?
If the cookies are spreading too much as they bake, there may be several reasons as to why:
- You used warm butter. The butter should be cold and cut into pieces to be incorporated into the cookie dough. If it’s too warm or melty, the cookies will spread as they bake.
- You used all granulated sugar. The brown sugar helps prevent the cookies from spreading too much.
- You under measured your flour. Too little flour and the cookies won’t have enough structure to hold their shape.
- You didn’t chill the dough. This step is optional, but if you’re having problems with spreading, make sure you let the cookie dough balls sit in the fridge for at least 30 minutes before baking.
I love to use semi-sweet chocolate chips or chunks but you can really use any mix-ins you like!
- Other baking chips. Try white chocolate chips, butterscotch chips, cinnamon chips, etc.
- Nuts. Chopped almonds, pecans, walnuts, macadamia nuts, you name it.
- Candy. M&M’s or toffee bits are delicious.
- Dried fruit. Raisins or dried cranberries add a delicious sweet flavor and chewy texture.
How to store
These small batch chocolate chip cookies will keep in an airtight container at room temperature for 1 week, in the fridge for 2 weeks, or in the freezer for up to 3 months.
To enjoy again, thaw if frozen then microwave to warm or enjoy from the fridge or at room temperature.
Small Batch Chocolate Chip Cookies
Equipment for this recipe
- 1/4 cup unsalted butter cold and cut into cubes
- 1/4 cup brown sugar packed
- 2 tablespoons granulated sugar plus more for rolling, if desired
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 3/4 cups all purpose flour spoon and leveled
- 1/2 tablespoon cornstarch
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 - 1/2 cup chocolate chips/chunks any flavor you'd like
- Line a rimmed baking sheet with a silicone baking mat. Set aside.
- In your stand mixer*, beat cold butter, brown sugar, and granulated sugar until fluffy, about 2 minutes.
- Scrape down the sides of the bowl.
- Beat in egg yolk and vanilla.
- Beat in flour, cornstarch, baking powder, baking soda, and salt.
- Beat in chocolate chips/chunks.
- Use a cookie scoop to scoop the dough into 6 cookie dough balls.
- Optional - roll each cookie dough ball in granulated sugar.
- Place onto the prepared baking sheet.
- Optional, but recommended: refrigerate for 30 minutes.
- Preheat oven to 375 degrees F and bake for 8-10 minutes.
- Remove from oven and let cool on the baking sheet for 5 minutes.
- Transfer to a wire cooling rack to continue cooling or serve!
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*Note: Nutrition information is estimated and varies based on products used.