I don’t know about you, but sometimes I crave cookies and don’t want to bake a huge batch. That’s how this recipe was born—out of those late-night cravings when I wanted just enough cookies to enjoy, without ending up with three dozen.
If you love warm, gooey, fresh-baked chocolate chip cookies but don’t want leftovers piling up, this recipe is made for you. Let’s bake together!
Why Small Batch Cookies Are Perfect
Small batch cookies are the sweet spot between craving and convenience. You get just the right amount—enough to share with a friend or keep all to yourself, but not so many that you’re stuck with cookies for days.
Plus, they bake faster, the cleanup is easier, and you don’t waste ingredients. It’s a win all around.
Ingredients You’ll Need
For this recipe, you need only a handful of ingredients that are probably already in your kitchen:
- 2 tablespoons butter (softened, not melted)
- 2 tablespoons white sugar
- 2 tablespoons brown sugar (adds that soft chew)
- 1 egg yolk (just the yolk, no whites)
- 1/4 teaspoon vanilla extract
- 1/3 cup all-purpose flour
- 1/8 teaspoon baking soda
- Pinch of salt
- 1/4 cup chocolate chips (or more if you’re like me and love extra chocolate)
This makes about 6–8 cookies, just the right amount for one or two people.
Step-by-Step Instructions
1. Cream the Butter and Sugars
Mix the softened butter with white sugar and brown sugar until smooth and creamy. This is what gives your cookies that perfect soft texture.
2. Add the Egg Yolk and Vanilla
Mix in the egg yolk and vanilla extract. This keeps the dough rich and flavorful without needing a full egg.
3. Mix the Dry Ingredients
In a separate bowl, combine flour, baking soda, and a pinch of salt. Slowly add this mixture into the wet ingredients. Don’t overmix—just stir until it comes together.
4. Fold in Chocolate Chips
Now the best part: chocolate chips! Fold them gently into the dough.
5. Scoop and Bake
Scoop the dough into small balls and place them on a baking sheet lined with parchment paper. Bake at 350°F (175°C) for 8–10 minutes, until the edges are golden but the center is still soft.
6. Cool (Just a Little!)
Let them cool for a few minutes. Honestly, I can never wait too long—warm cookies are the best.
Tips for the Best Cookies
- Don’t overbake: Pull them out when they still look a little soft in the center—they’ll finish cooking as they cool.
- Chill the dough (optional): If you have time, chill the dough for 15–20 minutes for thicker cookies.
- Use good chocolate: Semi-sweet or dark chocolate chips work best, but chunks or chopped chocolate take them to another level.
Why You’ll Love This Recipe
You’ll love this because it’s simple, quick, and satisfies your cookie craving without leaving you overwhelmed with leftovers. These cookies are chewy in the center, slightly crispy on the edges, and loaded with chocolate. It’s like instant happiness in every bite.
FAQs About Small Batch Chocolate Chip Cookies
Q: Can I double this recipe?
Yes! Just double everything and you’ll have about 12–16 cookies.
Q: Can I store these cookies?
They’re best fresh, but you can keep them in an airtight container for up to 2 days. Warm them up in the microwave for that fresh-from-the-oven taste.
Q: Can I make the dough ahead of time?
Yes. You can chill the dough in the fridge for up to 24 hours before baking.
Q: What if I don’t have brown sugar?
You can use all white sugar, but the cookies won’t be as soft and chewy. Brown sugar adds moisture and flavor.
Q: Can I add nuts or other mix-ins?
Absolutely! Walnuts, pecans, or even a sprinkle of sea salt on top makes them extra special.