This quick and easy Small Batch Chocolate Chip Cookie recipe is one of the recipes I make most often. These cookies bake up with crisp edges, soft centers, and lots of chocolate chips.

This recipe makes 4 to 6 cookies with one bowl, no mixer, no chill time. For those times that you want a cookie, but don’t need several dozen cookies sitting around, you can reach for this recipe.

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Why you’ll love this recipe
Ingredients needed
Step by step overview
Cookie sizing
Success tips
Serving and storage
More cookie recipes
Recipe

Why you’ll love this recipe

Quick: Start to finish, this recipe takes 30 minutes or less.

Easy: This recipe is simple and straightforward.

No mixer: No mixer? No problem! This recipe comes together in one bowl with a silicone spatula.

Flavor: The classic flavor of a sweet and buttery cookie packed with chocolate chips.

Texture: Crisp edges with soft and chewy centers.

Stack of three chocolate chip cookies with melty chocolate chips.

Ingredients needed

Unsalted butter: It should be really soft and a tiny bit melty.
Granulated sugar and brown sugar: Using a combination of both creates the best cookie texture.
Baking soda: For the perfect lift.
Salt: Just a couple pinches to balance the sweetness.
Vanilla extract: Use pure vanilla, not imitation.
Large egg yolk: Since this is a small batch recipe we only need the yolk, no white.
All purpose flour: You’ll need ⅔ cup, spooned and leveled.
Chocolate chips: Use any kind of chocolate chips that you like.

Ingredients to make a small batch of chocolate chip cookies (sugars, egg yolk, flour, chocolate chips, baking soda, salt, butter, vanilla).

Step by step overview

*Full recipe below in recipe card*

Stir softened butter, granulated sugar, and brown sugar until fully combined.

Stir in egg yolk and vanilla extract.

Cookie dough with butter, sugar, and egg in a glass bowl.

Sprinkle in flour, baking soda, and salt. Stir until well combined.

Stir in chocolate chips.

TIP: Chop a tablespoon of your chocolate chips so that you have tiny chocolate shards running all throughout the cookies along with the larger chips.

Chocolate chip cookie dough in a glass bowl.

Scoop the dough. Place on a parchment-lined baking sheet and bake!

TIP: For thicker cookies, form your dough balls into mounds that are taller rather than wider.

Cookie dough balls on a parchment lined baking sheet.

I like to make 5 large cookies with this recipe by scooping the dough into generous 2-tablespoon portions. If you’d like to stretch this recipe, you could get 7-8 cookies by making the dough balls a little smaller (if so, reduce the cook time by 1-2 minutes).

Success tips

Ingredients: 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.
Line baking sheet with parchment paper: This will help the cookies from spreading too much. Bonus: It makes clean up a breeze!
Measure flour properly: Lightly spoon the flour into your measuring cup and level it off OR use the weight measurements provided.
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 golden, 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.

Small batch of chocolate chip cookies on a white plate.

Serving and storage

Serve these cookies warm or at room temperature. My family LOVES them served warm alongside a bowl of vanilla ice cream (Tillamook is our fave!).

Store leftover cookies (if there are any) at room temperature for up to 3 days, or frozen for up to 3 months.

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Recipe

Small Batch Chocolate Chip Cookies

This quick and easy Small Batch Chocolate Chip Cookie recipe is one of the recipes I make most often. These cookies bake up with crisp edges, soft centers, and lots of chocolate chips.

4.84 from 110 votes

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Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 9

Total Time: 19

Servings:

Calories: 213kcal

Author: Allison – Celebrating Sweets

Ingredients

▢ 4 tablespoons unsalted butter (56g), *very soft with some melted spots (see notes)
▢ 3 tablespoons granulated sugar (38g)
▢ 3 tablespoons light or dark brown sugar (38g)
▢ 1 large egg yolk (19g)
▢ ¾ teaspoon pure vanilla extract
▢ ⅔ cup all purpose flour (86g), spooned and leveled
▢ ¼ teaspoon baking soda
▢ ⅛ teaspoon salt
▢ ⅓ cup chocolate chips, plus extra for topping

Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a medium sized bowl, using a silicone spatula, stir together butter and both sugars until well combined (at least one minute). Add the egg yolk and vanilla, stirring until combined.
Sprinkle the flour, baking soda, and salt over the butter mixture. Stir until well combined. Stir in the chocolate chips.
Scoop the dough into generous 2-tablespoon mounds. Place on the baking sheet a few inches apart (you should have 5-6 dough balls). If desired, press some additional chocolate chips onto the tops. Mound the dough balls higher rather than wider to ensure they won't spread too thin. Bake for about 9-12 minutes**, until the edges are beginning to get golden brown and the centers are still slightly under-baked. Place the baking sheet on a wire rack to let the cookies cool and firm up.

Video

Notes

*Your butter should be very soft with some melted spots. Not fully melted (or the cookies will spread too much) and not chilled (or the dough won’t mix together smoothly). I cut chilled butter into 4 pieces and microwave it for 25 seconds. It should look like this:

Softened slightly melted butter in a glass bowl next to a red napkin.

**This is the bake time I used for cookies made with two tablespoons of dough. If you make yours bigger or smaller, adjust the baking time by a couple minutes either way.

Recipe update May 2024: I added more precise measurements, including weights. I also made a slight adjustment to the temperature of the butter and the quantity of sugar which produces a more consistent result. See previous recipe here.

Nutrition

Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.

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