Small Batch Chocolate Chip Cookies

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This Small Batch Chocolate Chip Cookies recipe is adapted from our famous chocolate chip cookies (tastes just like them) and makes 8 (eight) cookies! The perfect recipe when you want to satisfy your sweet tooth but only want to make a small batch of cookies.

8 Small Batch Chocolate Chip Cookies


We are well-known for our chocolate chip cookies, and for good reason, they are the best. Well, I took that recipe and modified it to make these small batch chocolate chip cookies.

These small batch cookies are just as delicious as a larger batch but use a fraction of the ingredients. They are buttery, perfectly sweet, with crisp edges and chewy centers. And (of course) they are loaded with melty chocolate chips!

Use this recipe to make eight perfect chocolate chip cookies today! You won’t regret it!

a stack of 4 Small Batch Chocolate Chip Cookies cut in half so you can see the texture inside

Small Batch Chocolate Chip Cookies: Ingredients & Substitutions

Small Batch Chocolate Chip Cookies recipe ingredients
  • All-purpose flour. For a gluten-free version use 1:1 all-purpose gluten-free flour.
  • Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half. 
  • Salted Butter. Unsalted butter, coconut oil, ghee or vegan butter sticks (like Earth’s Balance) work well.
  • Granulated sugar. I recommend using organic cane sugar or regular white sugar.
  • Light brown sugar.  dark brown sugar will impart a more pronounced molasses taste.
  • Egg yolk. you can use egg replacer, or 1 tablespoon heavy cream in place of the yolk if desired.
  • Chocolate chips. use your favorite variety, or use chopped chocolate bars, etc.
6 Small Batch Chocolate Chip Cookies

How to Make Small Batch Chocolate Chip Cookies

Let’s walk through this recipe step-by-step, and make sure to watch the video.

Begin by combining the all-purpose flour, baking soda, baking powder and sea salt in a small bowl, then set it aside.

two photos showing how to make small batch chocolate chip cookies - combining dry ingredients

Then, in a medium bowl with a handheld mixer, beat together butter, granulated sugar and brown sugar until combined.

two photos showing how to make small batch chocolate chip cookies - beating butter and sugars

Next, add vanilla and egg yolk and beat until light and fluffy.

two photos showing how to make small batch chocolate chip cookies - adding egg and vanilla

Then, add the dry ingredient mixture and beat well. The dough should easily clump together.

two photos showing how to make small batch chocolate chip cookies - adding dry ingredients

Next, stir in chocolate chips by hand.

two photos showing how to make small batch chocolate chip cookies - adding chocolate chips

Then, use a 1 ½ to 2 tablespoon cookie scoop to portion the dough, then roll it into balls and place them evenly spaced on the prepared baking sheet.

Small Batch Chocolate Chip Cookies dough on a baking sheet before baking

Bake the Small Batch Chocolate Chip Cookies in the preheated oven for 8-9 minutes or until set around the edges and just barely starting to turn light brown top.

Do not over-bake, they will look slightly underdone and that is exactly how you want them (see this post for help: chocolate chip cookies).

8 Small Batch Chocolate Chip Cookies on a baking sheet after baking

Then, let the Small Batch Chocolate Chip Cookies cool on the pan for 10 minutes before transferring them to a wire rack to cool completely.

8 Small Batch Chocolate Chip Cookies on a wire cooling rack

Serve

I love enjoying these Small Batch Chocolate Chip Cookies slightly warm with a cold glass of milk.

Store

Store baked cookies in an airtight container at room temperature for up to 3 days.

a Small Batch Chocolate Chip Cookie being dipped into a glass of milk

Freeze

If you’d like to freeze these cookies (even though this recipe only makes 8), here’s how. (honestly, if you want to make cookies to freeze I recommend making a full batch of chocolate chip cookies so you have plenty in the freezer, that’s just my two cents).

  • Freeze the dough before baking.  Portion out the dough and roll it into balls. Then place it on a baking sheet and flash-freeze the balls until hardened. Once hardened, transfer to an airtight container until you’re ready to bake.
    • To bake: remove the dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 1-2 hours before baking according to the recipe instructions. 
  • Freeze baked cookies. To freeze baked cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 mont
    • To thaw: let the cookies sit at room temperature until thawed. You can also warm them in the oven set to 250 degrees F, in a baking dish covered with foil (or a lid) until warmed through. 
5 Small Batch Chocolate Chip Cookies

Small Batch Chocolate Chip Cookies Recipe FAQS

Can I double this recipe?

If you’d like to make more cookies but not a full batch, I suggest making half of this chocolate chip cookie recipe.

What can I use in place of an egg yolk?

1 Tablespoon of heavy cream can be used in place of an egg yolk if you must.

a Small Batch Chocolate Chip Cookie with a bite taken out of it

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Small Batch Chocolate Chip Cookies Recipe

Laura
This Small Batch Chocolate Chip Cookies recipe is adapted from our famous chocolate chip cookies (tastes just like them) and makes 8 cookies! The perfect recipe when you want to satisfy your sweet tooth but only want to make a small batch of cookies.
5 from 5 votes
Course cookies, Dessert
Cuisine American
Servings 8 cookies
Calories 195
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes

Ingredients 
 

Instructions 

  • Preheat oven to 375 degrees F
  • In a small bowl, combine all-purpose flour, baking soda, baking powder and sea salt. Set aside.
  • In a medium bowl with a handheld mixer, beat together butter, granulated sugar and brown sugar until combined.
  • Add vanilla and egg yolk and beat until light and fluffy.
  • Add dry ingredients and beat well. Dough should easily clump together.
  • Stir in chocolate chips by hand.
  • Use a 1 ½ to 2 TBS cookie scoop to portion dough, then roll it into balls and place evenly spaced on the prepared baking sheet.
  • Bake in the preheated oven for 8-9 minutes or until set around the edges and just barely starting to turn light brown top. Do not overbake
  • Let cool on the pan for 10 minutes before removing to a wire rack to cool completely.

Video

Notes

Ingredient Notes/Substitutions
  • All-purpose flour. For a gluten-free version use 1:1 all-purpose gluten-free flour.
  • Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half. 
  • Salted Butter. Unsalted butter, coconut oil, ghee or vegan butter sticks (like Earth’s Balance) work well.
  • Granulated sugar. I recommend using organic cane sugar or regular white sugar.
  • Light brown sugar.  dark brown sugar will impart a more pronounced molasses taste.
  • Egg yolk. you can use egg replacer, or 1 tablespoon heavy cream in place of the yolk if desired.
  • Chocolate chips. use your favorite variety, or use chopped chocolate bars, etc.
Store
Store leftover cookies in an airtight container in at room temperature for up to 3 days.

Nutrition

Serving: 1cookie | Calories: 195kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 157mg | Potassium: 75mg | Fiber: 1g | Sugar: 16g | Vitamin A: 213IU | Calcium: 20mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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