Small Batch Chocolate Chip Cookies
Updated Apr 26, 2026
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This small batch chocolate chip cookies recipe makes just 8 cookies in less than 20 minutes – no chilling required. If you’re craving warm, gooey chocolate chip cookies with chewy edges and melty chocolate chips, but don’t want to make a full batch or have leftover cookies, you need to make these! Perfect for two, these small batch chocolate chip cookies are the easiest way to satisfy a cookie craving – fast!
If the chocolate chip cookie craving hits, but you don’t want to make a ton of cookies, this small batch chocolate chip cookies recipe is the solution (also try my small batch brownies). It makes 8 cookies with crisp edges, gooey centers, and lots of chocolate chips—so you can enjoy fresh cookies without leftovers.
Made with simple ingredients in under 20 minutes, this small batch cookies recipe is perfect for two – think weeknights, date nights, or anytime you want a quick, easy and irresistibly delicious homemade dessert. Adapted from my famous chocolate chip cookie recipe (with over 14,000 five star reviews), these small batch cookies are just as irresistible—just scaled down perfectly to make 8!
Why You’ll Love These Small Batch Chocolate Chip Cookies
- Makes 8 cookies (no waste)
- Ready in under 20 minutes
- Uses 1 egg yolk (easy to measure).
- Perfectly soft + chewy with crisp edges
- Same flavor and gooey texture as a full batch—just scaled down
- Perfect for date night or a smaller family!
See what Polina says:
I love this recipe so much that I have it memorized!! Best small batch cookie recipe. So easy, and the perfect amount of cookies.
– Polina
Small Batch Chocolate Chip Cookies: Ingredients & 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. For vegan substitutes, see my vegan chocolate chip cookies recipe. Or, use browned butter to add a nutty flavor.
- 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.
How to Make Small Batch Chocolate Chip Cookies
Let’s walk through this recipe step-by-step, and make sure to watch the video.
tip
Pro Tips for the Best Small Batch Chocolate CHip Cookies
Before we get started, here are some tips:
- Do not overbake—cookies should look slightly underdone when you remove them from the oven. They continue to bake & set as they cool on the cookie sheet.
- Use room temperature ingredients—butter and egg yolk, for easy mixing
- Measure flour correctly—spoon + level. Or weigh the flour in grams.
- Let cookies rest on the pan for 5–10 minutes to set.
Then, in a medium bowl with a handheld mixer, beat together butter, granulated sugar and brown sugar until combined.
Next, add vanilla and egg yolk and beat until light and fluffy.
Then, add the dry ingredient mixture and beat well. The dough should easily clump together.
Next, stir in chocolate chips by hand.
Then, use a 2 tablespoon cookie scoop to portion the dough, then roll it into balls and place them evenly spaced on the prepared baking sheet.
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).
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.
Small Batch Cookies – Variations
If you want to doctor up this recipe to make these cookies your own, here are some suggestions:
- Add chopped chocolate instead of chips – makes them extra gooey.
- Or, use different baking chips like white chocolate chips, peanut butter chips, etc.
- Stir in walnuts or pecans
- Add some dried fruit like cranberries or raisins
- Use dark brown sugar for deeper molasses flavor. Or, use all dark brown sugar and no white sugar.
- Add flaky sea salt on top (always)
Serve
Serve these small batch 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.
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 baked cookies in an airtight container for up to 1 month, thaw in the microwave or oven set to warm.
Or, freeze the dough in an airtight contianer, let thaw and bake according to the recipe instructions.
Small Batch Chocolate Chip Cookies Recipe FAQS
Yes, there are many egg substitutes that work well for the yolk in this recipe like heavy cream, yogurt, etc.
Use 1 Tablespoon heavy cream, yogurt or applesauce.
If you’d like to make more cookies but not a full batch, I suggest making half of this chocolate chip cookie recipe.
It’s possible your butter is too warm. If this is the case, chill the dough first.
Then, check and make sure your baking soda/powder is fresh.
The most likely reason is that you’re not using enough flour. Use the metric measurements and measure in grams. Or make sure to scoop and level.
Yes, instead of mixing the flour, baking soda, baking powder and salt in a separate bowl, you can just add them to the dry ingredients after mixing.
Yes, you can make these small batch chocolate chip cookies in the air fryer, preheat the air fryer to 350 degrees Fahrenheit (177 degrees Celsius), use a pan and line it with parchment paper and air fry for 6-8 minutes.
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
Small Batch Chocolate Chip Cookies Recipe
Video
Equipment
Ingredients
- ¼ cup salted butter
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- ½ tsp vanilla extract
- 1 egg yolk
- ¾ cup all-purpose flour
- ¼ teaspoon baking soda
- ⅛ teaspoon baking powder
- ¼ teaspoon fine sea salt
- ⅓ cup semisweet chocolate chips
Instructions
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with a silicone baking mat or parchment paper.
- Combine the all-purpose flour, baking soda, baking powder and sea salt in a small bowl, then set aside.
- Beat the butter, granulated sugar and brown sugar together in a medium bowl with a hand mixer (or in a standing mixer), for 1 minute.
- Add vanilla and egg yolk and beat for an additional minute, or until light and fluffy.
- Add dry ingredients and beat until incorporated.
- Stir in chocolate chips,
- Use a 2 Tablespoon 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 the edges are very lightly browned and the top is just barely set. They will look underbaked. Do not overbake.
- Put the baking sheet on a wire cooling rack and let the cookies cool for 10 minutes on the baking sheet before removing to a wire rack to cool completely. Or eat them slightly warm and gooey.
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I make this recipe all the time. It’s so quick and easy and delicious. I don’t usually have granulated/white sugar on hand, so I just use a bit more brown sugar and they turn out just great. The first time I tried this I used the same amount of vanilla *concentrate* to extract and it was super vanilla flavoured. Lesson learned! Now I tip in maybe 1/8th of a tsp and it’s really fine.
I’m so glad you love them!
LOVE these cookies! I always like to do a smaller batch so I appreciate you doing this!
I always do a small ball so they are almost like bite size. I make sure to do a timer lol cause I would forget in a minute otherwise..😂
They are seriously the perfect cookie!
Thank you!
Thank you Wendy!
I’ve made this recipe a few times and they turn out delicious! However my only issue is the dough is crumbly and doesn’t stick together well. What am I doing wrong?
Thank you Jess. It sounds like you are using too much flour. Make sure to fluff, scoop and level – or use the metric measurments.
Hi! I tried this recipe, and mine turned out great, but thin. Would putting cornstarch give the cookies more height ang structure? Also, can I reduce the amount of sugar? If so, what would be the best granulated sugar to brown sugar ratio? Thank you so much!
It sounds like you just need to add a bit more flour – use the metric measurements in the recipe card and weigh it to make sure it’s correct.