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chocolate chip cookies on a baking sheet with chocolate chips scattered around them
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Small Batch Chocolate Chip Cookies

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!
Course Dessert
Cuisine American
Diet Low Lactose, Vegetarian
Prep Time 9 minutes
Bake 8 minutes
Total Time 17 minutes
Servings 8 cookies
Calories 220kcal
Author Gabby

Equipment

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.
Butter: if necessary, butter can be replaced with coconut oil (solid at room temperature, not melted)
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: 220kcal | Carbohydrates: 32g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 159mg | Potassium: 67mg | Fiber: 1g | Sugar: 13g | Vitamin A: 388IU | Calcium: 14mg | Iron: 1mg