Craving warm, homemade cookies but don’t need a big batch? These Small Batch Chocolate Chip Cookies are perfect for when you want just a few soft, chewy cookies without leftovers!
This easy recipe makes about 6-8 cookies and comes together in minutes. You’ll get the same delicious flavor of classic chocolate chip cookies with a buttery, golden-brown texture.
Let’s bake these quick and easy small batch cookies today!
Ingredients You’ll Need
Dry Ingredients:
- ½ cup all-purpose flour
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
Wet Ingredients:
- ¼ cup butter, softened
- 3 tablespoons brown sugar
- 1 tablespoon white sugar
- 1 egg yolk (no whites)
- ½ teaspoon vanilla extract
Add-ins:
- ¼ cup chocolate chips
How to Make Small Batch Chocolate Chip Cookies
Step 1: Preheat the Oven
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
Step 2: Mix the Dough
- In a small bowl, whisk together flour, baking soda, and salt.
- In another bowl, mix butter, brown sugar, and white sugar until creamy.
- Stir in egg yolk and vanilla extract until smooth.
Step 3: Add Chocolate Chips
- Gradually add the dry ingredients to the wet ingredients.
- Stir until just combined—don’t overmix!
- Fold in chocolate chips.
Step 4: Shape and Bake
- Scoop small balls of dough onto the baking sheet, about 2 inches apart.
- Bake for 8-10 minutes, until edges are golden but centers are soft.
Step 5: Cool and Enjoy
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Enjoy warm for a gooey, melty chocolate bite!
Serving Suggestions
- Pair with milk for the perfect treat.
- Sprinkle sea salt on top for extra flavor.
- Make an ice cream sandwich using two cookies and vanilla ice cream.
Tips for the Best Small Batch Cookies
- Use room-temperature butter for even mixing.
- Don’t overmix the dough—this keeps cookies soft.
- Chill the dough for 10 minutes if you want thicker cookies.
Fun Variations to Try
- Nutty Cookies: Add ¼ cup chopped walnuts or pecans.
- Double Chocolate: Mix in 1 teaspoon cocoa powder.
- Peanut Butter Cookies: Replace half the butter with peanut butter.
How to Store Small Batch Cookies
- Room Temperature: Keep in an airtight container for up to 3 days.
- Refrigerator: Store in the fridge for up to 1 week.
- Freezer: Freeze the dough for up to 3 months, then bake fresh cookies anytime!
Why You’ll Love This Recipe
✔️ Makes just a few cookies—no waste!
✔️ Quick and easy with simple ingredients.
✔️ Soft, chewy, and packed with melty chocolate chips!
These Small Batch Chocolate Chip Cookies are the perfect sweet fix when you need a quick treat. Try them today and enjoy every bite!