Stack of chocolate chip cookies
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4.66 from 26 votes

Small Batch Chocolate Chip Cookies

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!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Servings 6
Calories 180kcal
Author Allison - Celebrating Sweets


  • 4 tablespoons unsalted butter melted (still warm, but not hot)
  • scant 1/4 cup granulated sugar
  • 2 tablespoons brown sugar lightly packed
  • 1 large egg yolk
  • 3/4 teaspoon pure vanilla extract
  • 1/2 cup plus 2 tablespoons all purpose flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/3 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 1/2 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 1/2 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 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. 


*This is the baking 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 March 2020: After receiving a few comments about the dough being too thick, I reduced the amount of flour to 1/2 cup, with the option of adding 1-2 additional tablespoons of flour, if necessary. 


Calories: 180kcal | Carbohydrates: 18g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 52mg | Sodium: 104mg | Potassium: 11mg | Sugar: 10g | Vitamin A: 295IU | Calcium: 21mg | Iron: 0.7mg