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    Home > Recipes > Cookies > Small Batch Chocolate Chip Cookies

    Small Batch Chocolate Chip Cookies

    Published on February 25, 2022. Last updated on September 12, 2022. By Gabby. 12 Comments

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    This post contains affiliate links. Read the full disclosure here.

    Jump to Recipe

    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!

    Stack of eight small batch chocolate chip cookies. Top four cookies are broken in half.

    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.

    Ingredients Needed

    ingredients in bowls with labels to make small batch chocolate chip cookies
    • 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.

    Baking process for small batch chocolate chip cookies pictured in 4 steps

    FAQs and Expert Tips

    Can I use a whole egg instead of an egg yolk?

    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.

    What variations can I make with these cookies?

    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!

    Why are my cookies not soft?

    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.

    Why didn’t my cookies spread?

    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.

    Sheet pan of small batch chocolate chip cookies view from above

    Expert Tips

    • 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

    • Sugar Cookie Dough (Edible)
    • Edible Brownie Batter
    • Vegan Mug Brownie
    • Dairy Free Biscuits

    If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

    chocolate chip cookies on a baking sheet with chocolate chips scattered around them

    Small Batch Chocolate Chip Cookies

    Gabby
    This small batch chocolate chip cookie recipe makes 8 perfect cookies! It takes just 17 minutes, no chill time, and all you need are 9 simple ingredients!
    5 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 9 mins
    Bake 8 mins
    Total Time 17 mins
    Course Dessert
    Cuisine American
    Servings 8 cookies
    Calories 220 kcal

    Equipment

    • 1 Handheld or Standing Mixer
    • 1 Baking Sheet

    Ingredients
     
     

    • 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

    Instructions
     

    • 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.

    Video

    Notes

    Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.
    Measuring Flour: Properly measuring your flour is key to getting soft cookies that spread just the right amount. Measure your flour with either a kitchen scale or using the scoop and level method.
    Storage and Freezing: Store the cookies in an airtight container or ziploc bag at room temperature for 4-5 days.
    The baked cookies can be frozen in a freezer bag for up to 2 months. Thaw at room temperature.

    Nutrition

    Calories: 220kcalCarbohydrates: 32gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 22mgSodium: 159mgPotassium: 67mgFiber: 1gSugar: 13gVitamin A: 388IUCalcium: 14mgIron: 1mg
    Tried this recipe?Let us know how it was!

    The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.

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    Reader Interactions

    Comments

    1. Lola

      January 24, 2023 at 8:54 pm

      5 stars
      Best CCC I've ever tried and I have tried a dozen recipes but these are my new favorites. Got one question though, how can I double the recipe?

      Reply
      • Gabby

        January 25, 2023 at 4:43 pm

        Hi Lola! What a compliment, I'm so happy you loved the cookies! This recipe is actually based off my classic chocolate chip cookie recipe, which you can find here. It says dairy free but you can use regular butter for them, they've been tested both ways 🙂

        Reply
    2. P

      November 23, 2022 at 1:29 pm

      5 stars
      i baked these today and it turned out super duper yummy and amazing!!!! will definitely be baking these more often! 🥹

      Reply
      • Gabby

        November 23, 2022 at 6:03 pm

        Hi! I am so happy to hear that you loved the cookies so much! Thanks so much for the review 🙂

        Reply
    3. Amy

      September 09, 2022 at 1:22 am

      5 stars
      Delicious! I made these within the 30 mins I had before head out to a friend's house for dinner. Everyone, including me, loved them. Would definitely make again.

      Reply
      • Gabby

        September 09, 2022 at 2:27 pm

        Hi Amy! So happy that the brownies were a hit! Thanks so much for taking the time to leave a review 😀

        Reply
    4. Angelina

      July 06, 2022 at 7:28 pm

      5 stars
      I am so obsessed with chocolate chips cookies, and when i saw this recipe i had to try them. I love making cookies and this are just perfect, easy to make and more easy to eat them hahaha. Anyway the best chocolate cips cookies

      Reply
      • Gabby

        July 07, 2022 at 2:07 am

        Hi Angelina! I'm so thrilled to hear that you loved the cookies so much! Thanks so much for the review 🙂

        Reply
    5. Nora

      March 01, 2022 at 4:51 pm

      5 stars
      I love small batch recipes and this one is perfect! Gives you just the right amount of cookies. Looking forward to making them again!

      Reply
      • Gabby

        March 02, 2022 at 3:19 pm

        Hi Nora! I'm so glad you loved the cookies, thanks so much for the review! 🙂

        Reply
    6. Tracy

      February 25, 2022 at 4:30 pm

      5 stars
      I saw these on Facebook and immediately had to make them! I live alone so this was a perfect portion and they were soft and chewy like you said. I wasn't sure they were baked after 9 minutes because they weren't golden brown on top but the instructions said to leave them on the baking sheet for a bit and I did that, they were perfect! Even a day later they're still soft. thanks for the recipe 🙂

      Reply
      • Gabby

        February 25, 2022 at 4:32 pm

        Hi Tracy! Yay I'm so glad you loved the cookies! It can be tempting to leave them in the oven but taking them out at the right time is crucial for cookies that stay soft, so I'm happy that you did! Thanks so much for the review! 🙂

        Reply

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