Small Batch Chocolate Chip Cookies are soft and chewy with melty chocolate in every bite. They come together fast with nine simple ingredients and no mixer needed.
Author’s Notes
Built-In Portion Control (Kinda)
If you’ve been around here for a while, it’s no secret how much I love cookies. They’re my favorite treat, and I’ve shared so many cookie recipes over the years.
One thing I’ve heard over and over is that you want smaller batch sizes. Something quick and easy for when the cookie craving hits, but you don’t need dozens. Whether it’s a late-night craving or you’re just baking a few for Santa on Christmas Eve, I’ve got you covered!
I’ve already shared my Single-Serve Chocolate Chip Cookie (a reader favorite!) and my go-to fave Single-Serve Double Chocolate Cookie. But now? This small batch recipe gives you just the right amount: 9 perfect cookies. More than one, but not a full two dozen. Just enough to share…or not. 😉
Ingredients
Here’s what goes into these Small Batch Chocolate Chip Cookies, plus a few helpful tips:
Butter
Melt the butter, then let it cool completely before using. If it’s too hot, the cookies can turn out greasy and flat. Cooled melted butter helps the dough come together easily and gives the cookies the perfect chewy texture.
Brown and White Sugar
Brown sugar adds moisture and chewiness. White sugar helps the cookies spread and adds crisp edges. Using both gives you the best texture and flavor. Be sure to use fresh (super soft) brown sugar.
Baking Soda
Helps the cookies rise and spread properly. Test the baking soda to be sure it’s fresh by adding boiling water to a small amount. If it fizzes, it’s good to go!
Egg Yolk
Only the yolk is needed for this recipe. It helps bind the dough without adding too much moisture, which keeps the batch small and the cookies soft. Save the egg whites for an omelet, an egg skillet, or a quick egg wrap.
All-Purpose Flour
Don’t pack the flour in, or the dough will be too dry and the cookies will bake up cakey instead of chewy.
Chocolate
I like using a mix of chopped dark chocolate and milk chocolate chips. The chopped bar creates melty puddles, while the chips hold their shape for texture. Use your favorite: milk, dark, or semi-sweet, all work great.
Featured Comment
“This is the best chocolate chip recipe out there. I have made this dozens of time. It is consistently fabulous. Perfect thickness, Buttery, not too sweet , chocolately. A half batch doesn’t last more than a day in my house!”
– Janet
Storage
- Room temp: Store cookies in an airtight container for up to 4 days.
- Freeze baked cookies: Freeze in a bag with parchment between layers. Thaw at room temp.
More Cookie Recipes You’ll Love:
Small Batch Chocolate Chip Cookies
Video
Equipment
- Sheet pan (15" x 10")
Ingredients
- 1/3 cup unsalted butter
- 1/3 cup light brown sugar firmly packed
- 3 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg yolk see note 1
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 cup all-purpose flour
- 1/3 cup chopped chocolate bar see note 2
- 2 tablespoons chocolate chips
Instructions
- Melt the butter in a large microwave-safe bowl. Let it cool to room temperature—don’t add sugars while it’s still hot or the cookies will turn out greasy and spread too much.
- Once butter has cooled, add both sugars. Use a whisk to briskly mix until combined. Add vanilla extract and egg yolk. Whisk until smooth and emulsified (it should look creamy).
- Whisk in the baking soda and salt. Then switch to a wooden spoon and stir in the flour. Mix just until no dry streaks remain.
- Add the chopped chocolate and chocolate chips. Mix to combine—knead the chips into the dough with your hands if needed. Divide dough into 9 equal portions (about 2 tablespoons or 38 grams each). Roll each into a ball that’s taller rather than wide (the shape of a mini cylinder).
- Place the dough balls on a parchment-lined sheet pan. Cover and refrigerate for 30 minutes up to 1 hour.
- Preheat the oven to 325°F. Arrange 6 dough balls on a silicone-lined baking sheet with plenty of space in between. Bake for 8–12 minutes or until edges are just golden and tops look set (not glossy). Don't overbake!
- Remove from the oven and, while still hot, use a metal spatula to gently press any uneven edges in toward the center. Press a few extra chocolate chips on top if desired. Let the cookies cool on the pan for 5 minutes before transferring to a wire rack.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips For Small Batch Chocolate Chip Cookies
- Chill the dough to help it firm up, prevent spreading, and enhance flavor.
- Shape the dough tall to get thick, chewy centers with crisp edges.
- Add extra chips after baking for more chocolate in every bite and a bakery-style look.
- Watch the bake time to avoid overbaking. Cookies continue to set as they cool, leaving you with a soft, chewy center.
- Use fresh ingredients and check your oven temperature for consistent results.
Small Batch Chocolate Chip Cookies FAQs
It helps control spread and makes the texture and flavor better. But if you’re in a rush, you can, they’ll just spread a lot more. Watch the bake time closely, they’ll be done quicker too.
Yes! Just double everything and you’ll get about 18 cookies. Perfect for small gatherings or a freezer stash.
Yes. Scoop the dough into balls and freeze on a tray. Once solid, transfer to a freezer-safe bag. Bake straight from frozen, just add 1–2 extra minutes.
Absolutely. I like the combo of bar + chips for texture, but chips-only works too.
Reader’s Notes & Tips
Tips & Variations from Chelsea’s Messy Apron’s Community
Here’s what readers are saying about these Small Batch Chocolate Chip Cookies:
- Jennifer made them 3 times in a week and said she’s never going back to full batches
- Anna said they were the best chocolate chip cookies she’s ever made
- Shannon called them the perfect half-batch to satisfy a craving
- Tatiana doubled the recipe because they disappeared in 10 minutes
- Lisa O loved that they’re one bowl and no mixer; now cookies can happen anytime
- Renee made them overseas without equipment and said they’re her new go-to
- Martrese used whole wheat flour and Heath bar bits; still turned out perfect
- Victoria ate the whole half batch in two days and declared it “the perfect cookie”
- Karen said they were the best cookies she’s ever had
- Miranda said she’s tossing her old recipe; this one’s her new favorite
- LeAnn said they were easy, tasted great, and were the best recipe she’s tried
- Kathy said she couldn’t believe how good they were and added them to her go-to list
Chelsea! These are absolutely the best chocolate chip cookies I have ever made! I’m off to make my second batch in three days! Really- very good! Thanks.
Oh that totally makes my day to hear that!! SO happy you loved these 🙂 Thanks so much for taking the time to leave a comment and review 🙂
You forgot to add the butter into the recipe directions.
No, it’s in step number 1 🙂 in the bowl you melt the butter then whisk in the sugars in the same bowl
Helloooooooooo,
A big thanks for the easy and awesome recipe 🙂 🙂
I tried these cookies and they turned out really great!!!!!!!
God bless you!!!!
Minal
Oh YAY! So happy to hear you enjoyed these 🙂 Thanks so much Minal! 🙂
Made the recipe and Im ‘chilling’. 😉 Can this recipe be made like a bar cookie? Was thinking of spreading the dough into 8×8 pan. What do you think?
I’ve actually never tried this dough recipe in a bar form so I’m not sure how it will do. If you end up trying it please let us know the results! 🙂
Ok going to try it and definitely will let you know. By the way, the cookies came out delicious! And easy to make. Hubby love them. I only had cocoa bars (80%) so I mixed that with semi sweet baking bars. Perfect. Next time I will add a tad more vanilla or buy a better brand. What do you use? Thanks.
So great to hear!! I’m glad you loved these! I use Mexican vanilla and think it’s the best stuff ever for really elevating the flavor of cookies! But yes, it is expensive. The other brands I recommend are McCormick or anything by Nielsen-Massey (I especially love their Tahitian vanilla extract.)
Forgot to ask in my previous comment if you can recommend another less expensive Brand of Vanilla other than Mexican. Thanks.
I believe McCormick pure vanilla extract is going to be your best bet for good flavor and inexpensive price 🙂
If you live near a Sam’s Club, their McCormick Vanilla is much less expensive than other retail stores. And it’s a much larger bottle, to boot.
Hi Chelsea! I’ve tried your recipe and I must admit this is so simple yet so delicious! By the way, can I add some instant oats on the recipe? Thank you! =)
So great to hear; thank you Kaycee!! I haven’t actually ever added oats to this recipe so I couldn’t say the amount to add. Sorry to not be of more help! I’m hoping to have a recipe for easy half-batch oatmeal cookies this holiday season though 🙂
What happens when you’re craving chocolate chip cookies, but are too tired to make them before bed? You wake up at 3:58am with the worst craving, and are compelled to get up and bake them. Fast forward to almost 5:30 am, and I’ve just tasted the most delicious, easy to make (seriously, I am a baking moron) ccc’s I have ever had. They were really good. Half a batch is the perfect amount to get through the cravings for a few days and pack a few for my husband in his lunch. I am new to your site, but will definitely be back. I think I can fall back to sleep now that the cravings have subsided. Thank you!
Haha!!! This comment made me laugh! I am super impressed you got up at 4 am to make cookies 🙂 And very glad this recipe didn’t disappoint (wouldn’t that be the worst at 530 am?!) Thanks for stopping by!
I’m stuck at home with an ankle fracture and was just DYING for some fresh cookies. Came across your recipe in my manic Googling and it fit the bill perfectly: minimal standing in the kitchen, minimal cleanup. I used half chocolate chips and half mini Reese’s Pieces, half butter and half margarine (I know, I know…but it was all I had in the house and I’m incapacitated!). Just took them out of the oven and WOW – exactly what I was craving and hoping for! Saving this for the future (like maybe…in three days). THANK YOU 🙂
Thanks so much for your comment!! I am so glad you tried these and liked them 🙂 Also mini Reese’s sounds DELICIOUS!
I was looking for a quick delicious CCC recipe to make some cookies for my coworkers. I usually do my standby recipe which takes 36 hours-72 hours to allow the dough to rest but I didn’t have time for that so I gave this recipe a shot and OMGoodness!!! I doubled the recipe, used Ghirardelli’s 60% Cacao Disks chopped, pecans, Nestle Tollhouse Chunks, and Sea Salt on top for some balance … These cookies were amazing. The combination of the milk/dark chocolate made certain it wasn’t too sweet, the salt enhanced and brought out all the flavors. It was perfect. People keep asking me to make more. This may become my NEW standby recipe!
Love that you did a combo of milk and dark + salt on top – now that sounds PERFECT! Thanks so much for your kind compliment – so glad to hear that you loved these 🙂
I have my batch in the fridge and waiting patiently…. 🙂 I was specifically looking for the small batch since I was running low on ingredients, so I think this will work perfectly.
Awesome!! Hope you love these 🙂
So today my toddler kept peeking in the pantry and saying cookie! And I remembered looking at your recipe a few weeks ago. Well this recipe is amazing! Perfect cookies, the best ones I’ve ever made. And I didn’t even chill them, just stuck in the freezer for 5-10 min while I washed the bowl and preheated oven! Thanks Chelsea!
What a sweet comment – thank you Katy!! So glad these are the best ones you’ve made 🙂 And thanks for that tip about freezing! I’m sure other readers will be thrilled to see that!