A quick and easy Small Batch Chocolate Chip Cookie recipe. Six cookies, made in one bowl, without a mixer, no chill time. Perfect for those times that a cookie craving hits!
There are few things that are as satisfying as a fresh-from-the-oven Chocolate Chip Cookie. And for those times that you need a cookie IMMEDIATELY, but don’t want the temptation of several dozen cookies sitting around, you can reach for this recipe. It makes six perfect Chocolate Chip Cookies, in one bowl, without a mixer, and no chill time! From start finish it takes about 20 minutes, half of which is hands-off bake time. We can handle that, right?!
Some of my most popular recipes are Small Batch Cupcakes (chocolate and vanilla) and Brownie in a Mug. Small batch recipes are perfect for satisfying your sweet tooth or baking for a small family (or just yourself). I’m so happy that you love those recipes, and now I have the perfect Small Batch Chocolate Chip Cookie recipe for you. Sweet, chocolate-filled cookies, with crisp buttery edges and soft centers – HEAVEN!
How to Make a Small Batch of Chocolate Chip Cookies
- In a medium sized bowl whisk melted butter with granulated sugar and brown sugar.
- Add an egg yolk and vanilla extract.
- Sprinkle in flour, baking soda and salt.
- Give the dough a few stirs, then add chocolate chips and stir until well combined.
- Scoop the dough onto a baking sheet and bake!
I make 6 fairly large cookies with this quantity of dough. I scoop the dough into 2 tablespoon portions and place the dough balls a few inches apart on the baking sheet. If you’d like to stretch this recipe, you could probably get 7-8 cookies out of this batch by making the dough balls a little smaller (if so, reduce the cook time by 1-2 minutes).
Tips for Making Small Batch Cookies
It is super important to be precise when making small batch recipes. Since you’re using such a small quantity of ingredients a little more or less of one thing or another can make a huge difference.
- Measure flour properly: Fluff the flour with your measuring cup, measure a heaping portion, then level it off with the back of a knife.
- Light brown sugar vs. dark brown sugar: You can use either for this recipe. I have noticed that the extra moisture in dark brown sugar makes the cookies spread a bit more than the light brown sugar, but they’re equally delicious either way.
- Don’t overbake: Pull these cookies from the oven before they are baked all the way through. The edges should be set, but the center should still be slightly underdone. They should be so soft that they would fall apart if you tried to pick them up straight from the oven (pssst, don’t do that). Once they cool on the baking sheet they will firm up. Underbaking slightly ensures a soft and tender cookie.
- Use your favorite “chips”: I most often make these cookies with chocolate chips/chocolate chunks, but I have also made them with white chocolate, peanut butter chips, butterscotch chips and walnuts (like a Kitchen Sink cookie). Use your favorite mix-ins.
I can’t leave you without sharing my family’s favorite way of enjoying these cookies. We each get a warm-from-the-oven cookie and place it in a bowl next to a generous scoop of vanilla bean ice cream. The warm cookie and cold ice cream create a swoon-worthy combo. Try it!
Small Batch Chocolate Chip Cookies
- 4 tablespoons unsalted butter, melted (still warm, but not hot)
- scant ¼ cup granulated sugar
- 2 tablespoons brown sugar, lightly packed
- 1 large egg yolk
- ¾ teaspoon pure vanilla extract
- ½ cup plus 2 tablespoons all purpose flour
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ⅓ cup chocolate chips, plus a few extra for topping
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a medium sized bowl, whisk butter and both sugars until well combined (at least 1 full minute). Add the egg yolk and vanilla, whisking until combined. Remove the whisk, but first, tap it on the side of the bowl to allow any excess to drip into the bowl.
- Measure out ½ cup of flour by fluffing the flour with your measuring cup, scooping a heaping portion and leveling it off with the back of a knife. Sprinkle the ½ cup flour over the top of the wet ingredients, sprinkle/scatter the baking soda and salt over the flour. Using a rubber spatula, stir until almost all the way combined. If the dough seems really wet you can stir in 1-2 additional tablespoons of flour until it reaches a cookie dough consistency. Stir in the chocolate chips.
- Scoop the dough into 2 tablespoon mounds and place on the baking sheet a few inches apart (you should have 6 dough balls). If desired, press some additional chocolate chips onto the tops (being careful not to flatten the dough balls when doing this). Bake for about 9-12 minutes*, until the edges are set and the centers still slightly underbaked. Place the baking sheet on a wire rack to let the cookies begin to cool and firm up.
*Recipe updated January 2019, to make a larger quantity.