Small batch chocolate chip cookies for your next cookie craving! Make just a half batch of chocolate chip cookies the next time you need a warm, gooey chocolate chip cookie!
![Small batch chocolate chip cookies recipe. This recipe makes less than 1 dozen cookies](https://www.dessertfortwo.com/wp-content/uploads/2016/04/small-batch-chocolate-chip-cookies-1.jpg)
This is the BEST Small Batch Chocolate Chip Cookie Recipe
I'm sharing this recipe today with so much love. I've been scaling down recipes since 2009, but it wasn't until 2010 that I started this blog. One of the first things I wanted to share here in this space is a small-batch chocolate chip cookies recipe.
If I remember correctly, small-batch chocolate chip cookies were one of the first 20 recipes I shared. My actual first recipe was chocolate cream pie for two, however.
We all need chocolate chip cookies every now and then, but we almost never need four dozen of them. I still believe in the dessert for two doctrines after all of these years. A little bit of the real dessert is better than a lot of the fake stuff. Small batch desserts fit into our lives so easily!
Some of you said: why don't you just freeze the leftover dough?
While I realize I can store leftover cookie dough balls in the freezer, I cannot be trusted around frozen cookie dough. I'm one of those people that thinks frozen dough is even better than the baked cookie! Plus, if I froze every leftover batch of cookie dough, I would soon need to buy a deep freezer for additional freezer space!
It seems I cannot be trusted around a batch of cookies that make more than one dozen cookies. I'm hoping you're the same way as me! I'm guessing since you landed on this site, you might be. If that's the case, welcome!
What you'll need for a Small Batch of Chocolate Chip Cookies
- Butter. You can use unsalted butter or salted butter, it truly doesn’t matter because chocolate chip cookies taste best with a big pinch of salt. If you’re using salted butter, reduce the amount of salt you add to the batter by half.
- Brown Sugar. When it comes to brown sugar, dark or light work equally well here. However, I always reach for dark brown sugar, because the extra molasses makes for extra chewy, soft cookies.
- Granulated Sugar.
- Egg Yolk. We just need the egg yolk, not the egg white. Reserve the egg whites for another use.
- Vanilla Extract.
- Flour. Plain, all-purpose flour that you fluff, scoop to measure and level off with a knife.
- Baking Soda.
- Baking Powder.
- Salt.
- Chocolate Chips. I like to use dark chocolate chips or semisweet chips. Milk chocolate chips can be a bit too sweet.
What makes cookies better: butter or shortening?
You guys loved my original recipe for small-batch chocolate chip cookies. I'm so glad that you guys think it's so amazing to have a small recipe for cookies that you could bake whenever a cookie craving hits. And, you love that the recipe only makes 10-12 cookies, not the typical 4 dozen cookies of standard recipes.
I love that neither of us trusts ourselves around leftover cookies. We're the same, you and I.
However, my original recipe for a small batch of chocolate chip cookies contained shortening. I grew up in the South, and shortening is a common ingredient to me when used in moderation. But, I've learned that most of you guys avoid shortening at all costs.
After many emails poured in asking if the recipe could be made with all butter, I finally decided to try it myself! I'm so glad I took your advice.
As it turns out, chocolate chip cookies made without shortening are amazing, and it's possible to still have the chewy, melty, gooey cookies of our dreams. Butter is where it's at, friends!
You're going to love these cookies because they contain all butter and dark brown sugar. If you have my first cookbook, Dessert for Two, you can use this new formula to adapt the recipe.
If you want to keep making the original recipe with shortening, that's perfectly fine, too friends! I'm just here to make sure you get enough cookies in your life. The original ratio is 4 tablespoons of butter to 2 tablespoons of shortening.
It would be super fun to make both recipes side by side and host a taste-test party!
Shortening makes cookies fluffy while still giving them a crisp edge. It's magical stuff, but I understand if you don't want to bake with it.
How to make Chocolate Chip Cookies From Scratch
- Preheat the oven to 375. Line a light-colored baking sheet with a silicone mat.
- In a medium bowl, beat the butter with an electric mixer on medium speed until fluffy, about 20 seconds.
- Add the sugars, and beat for about 30 seconds. The mixture will turn a pale color and be fluffy.
- Next, add the egg yolk and vanilla and beat until just combined.
- Whisk together the flour, salt, baking soda and baking powder in a separate bowl.
- Sprinkle the flour on top of the butter mixture, and beat just until combined.
- Stir in the chocolate chips.
- Scoop the dough into 12 dough balls, and space them evenly on the baking sheet.
- Bake for 8-10 minutes, removing the cookies from the oven when the edges just start to turn golden brown.
- Let the cookies rest on the baking sheet for 1 minute before moving them to a wire rack to cool.
Chocolate Chip Cookies Small Batch Recipe baking tips
-Use softened butter. That means butter that sits out at room temperature for about 20 minutes. You can press a finger into the butter to make an indent, but your finger will not go all the way through easily. Softened butter is not room temperature butter.
-Use dark brown sugar. The only difference between light brown sugar and dark brown sugar is the molasses content. And when it comes to cookies, the more molasses, the better. Molasses makes cookies a lovely shade of golden brown, and it's key for chewy cookies.
-This recipe uses just an egg yolk (because it's small-batch). I have a collection of recipes that use leftover egg whites if you're interested.
-Use ⅓ cup of chocolate chips for the dough, but feel free to push a few more chocolate chips on the top right when they come out of the oven. That's a pro tip ;)
I want to mention that if you have egg allergies, try this recipe for a small batch of chocolate chip cookies without eggs. I hope you make it at least a few times a month just like I do!
Another fun variation is to add orange zest to your cookies. I also want to mention that you can use any type of chocolate chips and add nuts if you prefer your cookies that way. I have a small batch cranberry white chocolate chip cookie recipe that is a variation of this recipe.
Chocolate Chip Cookie Recipe Small Batch storage and make ahead instructions
These cookies keep already baked on the counter for up to 3 days. They keep for up to 5 days in the fridge. You can scoop and freeze the dough and store in the freezer for up to 3 months, if you store in a freezer-safe container. Bake the cookies straight from frozen, but add a few extra minutes to help them cook all the way through.
Small Batch Chocolate Chip Cookies FAQS
To bake chewy chocolate chip cookies, first, you want to start by not overbaking the cookies. Do not let them cool completely on the cookie sheet after baking, because the residual heat will continue to cook them. Using dark brown sugar helps increase chewiness in a cookie. So, scan your cookie recipe and make sure it has a higher portion of brown sugar to white sugar and you’ll most likely end up with a perfectly chewy cookie.
In general, follow a trusted recipe. Read the instructions all the way through, use high quality ingredients, and practice baking! Ensure your butter is softened but not melty, your dry ingredients are properly measured, and that your leaveners (baking soda and baking powder) are fresh and not expired.
If your cookies cool and become crisp it’s because they were over-baked. Do not let them cool on the cookie sheet completely. Follow the instructions--let the cookies rest on the baking sheet for 1 minute after they come out of the oven and then move them to a wire rack to cool completely.
So, some cookie recipes call for both baking soda and baking powder, and some call for one or the other. This small batch chocolate chip cookie recipe calls for both. Baking soda is acidic, which reacts with the ingredients the dough to create air bubbles, which spreads the dough, sometimes causes cracks (in the case of our sugar cookies) and makes it lift, ever so slightly. Baking powder, on the other hand, creates a high rise and plenty of lift in a cookie. This is why we use it in our Strawberry Shortcake Cookies--we want tall, fluffy cookies in the case of shortcake cookies. For chocolate chip cookies, we want both spread and lift, so we use both.
More Favorites from Dessert for Two
Chocolate Chip Cookie Recipe (Small Batch)
Chocolate chip cookies recipe from scratch that only makes a small batch.
Ingredients
- 6 tablespoons unsalted butter, softened
- ¼ cup dark brown sugar
- 3 tablespoons granulated sugar
- 1 large egg yolk (egg white reserved for another use)
- ¾ teaspoon vanilla extract
- ½ cup + 2 tablespoons all-purpose flour
- ⅛ teaspoon fine salt
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ⅓ cup chocolate chips
Instructions
- Preheat the oven to 375. Line a light-colored baking sheet with a silicone mat.
- In a medium bowl, beat the butter with an electric mixer on medium speed until fluffy, about 20 seconds.
- Add the sugars, and beat for about 30 seconds. The mixture will turn a pale color and be fluffy.
- Next, add the egg yolk and vanilla and beat until just combined.
- Whisk together the flour, salt, baking soda and baking powder in a separate bowl.
- Sprinkle the flour on top of the butter mixture, and beat just until combined.
- Stir in the chocolate chips.
- Scoop the dough into 12 dough balls, and space them evenly on the baking sheet.
- Bake for 8-10 minutes, removing the cookies from the oven when the edges just start to turn golden brown.
- Let the cookies rest on the baking sheet for 1 minute before moving them to a wire rack to cool.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 117Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 46mgSodium: 67mgCarbohydrates: 11gFiber: 0gSugar: 9gProtein: 1g
Cindy D says
I just baked these and are very good.... unfortunately, I dropped half onto the kitchen floor ☹ so now my visiting daughter will only
get a few, but it will be our secret.
Siobhan says
If you're like me and never bother to bust out the mixer out for cookies: I microwaved cold butter for about ten seconds, smooshed it to a soft consistency, and mashed the sugar in with a fork. Plopped the wet onto the dry ingredients and mixed by hand, and baked for 10 minutes on a regular baking pan with parchment paper. I used light brown sugar, so my cookies were pale (they were just golden on the bottom and very top), but they held a good shape and were soft in the middle and crisper on the edges. So light brown sugar will work great, but for a deeper flavor and color, it may be worth it to get some dark brown sugar. I like my cookies a little salty, so I added a little extra. Overall, great quick recipe, and just the right batch size!
Wendy says
This sounds so simple. I am going to give this a try. Thank you!
bankingonkismet says
I have been making these cookies for 3 weeks in a row now and they always turn out to be perfect! This is my "light at the end of the diet tunnel" aka cheat weekend treat and they are worth all the sugar and carbs and calories! I'll be making them again this weekend. ♥♥♥
bankingonkismet says
I have been making these cookies for 3 weeks in a row now and they always turn out to be perfect! This is my "light at the end of the diet tunnel" aka cheat weekend treat and they are worth all the sugar and carbs and calories! I'll be making them again this weekend. And possibly every weekend from now on. ♥
Nikki says
Thank you for the easy recipe!!
Olivia says
Made these todaqy for me and dad! I accidentally put them in a little too long but they still turned out good! They go great with a glass of cold milk.
Bryanna says
Hi , love the recipe made it before and only lasted about 3 days lol but I was wondering could I put the cookie dough in the fridge if I wanted to make it in advance for another day ?
Christina Lane says
Yes you can! Just add 2 minutes to the baking time if baking with cold dough balls.
Dayna says
Hi! Weeks ago I tried this recipe for the first time & it absolutely worked so well! Just that I found it way too sweet... Recently when i tried it again, I reduced the sugar to 3Tbs brown sugar & 1Tbs white sugar. Also, I wanted to make brown butter choc chips cookies. Hence I browned 4Tbs butter & use 2Tbs butter at room temperature. The outcome was a batch of very dry cookies... Any idea if i could reduce the sugar & still achieve a chewy texture? Also, do you have any small batch brown butter choc chips cookie recipe to share? The brown butter really made the cookie taste extraordinarily good! THANKYOU 😊
Christina Lane says
Hi Dayna!
I'm so glad you loved the recipe as-written!
When you reduced the sugar, you eliminated moisture from the dough. Sugar is actually a liquid ingredient because it melts into a dough. And as for browning butter, some of the water evaporates from the mixture, so if you brown 4 tablespoons of butter, you likely end up with only 3 tablespoons.
Mitra says
This is the best chocolate chip cookie recipe I've come across. I've tried FIVE before stumbling upon this one. Perfect all around!
Diana says
Okay I have never, EVER in my life written a comment for a recipe. Yet here I am, because these cookies are just THAT good. The cookies are just a bit crispy on the outside, and soft and chewy in the middle. They taste and look amazing. I stumbled upon this recipe while I was thinking of maybe using a different one than my usual go to, and I’m so glad I did!! Thank you so much for sharing this recipe!
Christina Lane says
You're the best, Diana :) Thanks for writing!