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This small batch chocolate chip cookie recipe makes 8 perfect soft and chewy cookies! It takes just 17 minutes, no chill time, and all you need are 9 ingredients - it’s so easy!
These small batch chocolate chip cookies make about a half batch of chocolate chip cookies - which means they’re perfect for when you’re craving chocolate chip cookies, but don’t want to make a full batch!
These egg yolk cookies are gooey, filled with melted chocolate chips, and they stay soft for days when baked correctly (tips are below!). They’re made in one bowl and come together so quickly!
Why You'll Love These Small Batch Chocolate Chip Cookies
- These cookies are made in one bowl, using 9 simple ingredients
- You can make this small batch chocolate chip cookie recipe using regular butter and chocolate or dairy free butter and chocolate!
- This recipe makes 8-10 cookies (depending how big you make them!)
- These small batch cookies don’t require any chill time at all and come together in just 17 minutes.
- Flour: This recipe was developed with all-purpose flour, and has not been tested with gluten free flour.
- Butter: This small batch chocolate chip cookie recipe has been tested with regular butter and dairy free butter - both work great!
- Chocolate Chips: You can use regular or dairy free chocolate chips. I like to use a mix of semisweet chocolate chips and chopped chocolate!
Step By Step Instructions
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
Step One: Preheat the oven to 350° F and line a large baking sheet with parchment paper. Add butter, granulated sugar, and brown sugar to the bowl of a handheld mixer or standing mixer, then mix until light in color and fluffy (about 1-2 minutes).
Step Two: Add in the egg yolk and vanilla extract, then continue beating, making sure to scrape down the sides of the bowl.
Step Three: Add in the flour, salt, and baking soda, and mix until just combined (don't over-mix). Stir in the chocolate chips.
Step Four: Make 1.5-2 Tablespoon sized balls of dough and place them on your baking sheet. Bake the cookies for around 7-9 minutes, or until the edges are set, but not golden brown.
Let the cookies cool on the baking sheet for 5-10 minutes before transferring to a cooling rack.
FAQs and Expert Tips
Unfortunately, no! Since this is a small batch cookie recipe, a whole egg is way too much and will make the cookies cakey, so one egg yolk is the perfect amount.
Feel free to replace the semisweet chocolate chips with white chocolate chips (regular or vegan), chopped up Oreos, cranberries, or sprinkles to the cookie dough before baking it!
If your cookies aren’t soft, they were likely over-baked (even one minute can make a major difference). The edges of the cookies will look set but they will look soft in the middle when you take them out of the oven.
If your cookies didn’t spread, you probably over-measured your flour. One tablespoon more flour than the recipe calls for can totally affect the cookies, so be sure to properly measure your flour. The best way to do this is with a kitchen scale, or if you don’t have one, you can use the scoop and level method.
- Properly measure your flour: Over-measuring your flour will lead to dry cookies that don’t spread. This is the biggest baking mistake I see, so I strongly recommend weighing it with a $10 kitchen scale or using the scoop and level method.
- Don't over-mix your cookie dough: The texture of the cookies will be affected if you over-mix the dough! Mix until the dough forms, then stop and stir in the chocolate chips by hand.
- Under-bake, don’t over-bake! When in doubt, under-bake your cookies rather than over-baking them. One of the key factors in a perfectly soft chocolate chip cookie is to take them out of the oven when they look slightly under-baked. The edges should not be golden brown! I accidentally left a batch of these cookies in the oven for one minute too long and although they were delicious, they were more on the crispy side rather than soft. Cookies continue to bake on the baking sheet when you take them out of the oven, so don’t over-bake!
Storage and Freezing Instructions
The cookies are best when fresh but can be stored in an airtight container for up to 4-5 days.
You can also freeze the unbaked dough or the baked cookies! The baked cookies can be frozen in a freezer bag for up to 2 months. Thaw at room temperature when you're ready to eat them.
To freeze the cookie dough, roll the dough into balls and place them on a parchment lined plate in the freezer until they are semi-frozen, then transfer to a ziploc bag and freeze for up to 2 months.
More Small Batch Recipes You'll Love
Small Batch Chocolate Chip Cookies
- 1 Handheld or Standing Mixer
- 1 Baking Sheet
- 6 Tablespoons butter, softened (regular or dairy free)
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- ½ Tablespoon vanilla extract
- 1 egg yolk
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ¾ cup + 3 Tablespoons all-purpose flour
- ¼ cup semisweet chocolate chips or chopped chocolate
- Preheat the oven to 350° F and line a large baking sheet with parchment paper. Add butter, granulated sugar, and brown sugar to the bowl of a handheld mixer or standing mixer, then mix until light in color and fluffy (about 1-2 minutes).
- Add in the egg yolk and vanilla extract, then continue beating, making sure to scrape down the sides of the bowl.
- Add in the flour, salt, and baking soda, and mix until just combined (don't over-mix). Stir in the chocolate chips.
- Make 1.5-2 Tablespoon sized balls of dough and place them on your baking sheet. Bake the cookies for around 7-9 minutes, or until the edges are set, but not golden brown. If they look puffy when you take them out of the oven, you can gently bang the pan against the edge of your counter to flatten a little.
- Let the cookies cool on the baking sheet for 5-10 minutes before transferring to a cooling rack.
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.