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! Chel. Sea. GIRL! These have made me so happy. I made them with the intention of sharing with my coworkers since I loved your single serving recipe. But honey, they might not make it. These are too great. They are seriously crispy on the outside and chewy on the in.
I literally just finished baking this batch abd am about to make another, but will brown the butter… Has anyone tried putting some cayenne pepper (or something similar) in the batter for a mexican hot chocoate flair? Would that do it? Or is that a bad idea?
Anyway, thank you for sharing this awesome recipe. Definitely pinning!
Ah Asha, I’m so SO thrilled you enjoyed these! Your comment made my day 🙂 And I haven’t tried cayenne pepper in these, but it sounds fun! You’ll have to let me know if you end up trying that out. Thanks again for your sweet comment! 🙂
Best chocolate chip cookies, ever. Love the small batch and I make them often. Tonight I didn’t have any butter or brown sugar in the house, so I decided to use your recipe as a base to create a chocolate-chocolate chip cookie. Following your directions and proportions I used organic virgin coconut oil instead of butter and all white sugar. I added 1/2 teaspoon of kosher salt and 3 tablespoons of high quality cocoa powder to the butter/sugar combo. I used just 1 teaspoon of vanilla and one whole small egg instead of a large yolk. (We raise chickens so I have a choice in egg sizes.) After sitting in the fridge for about an hour I made them into 1.4 oz balls and put them on the baking sheet. I sprinkled them with pink sea salt and baked at 325 for 11 minutes. Let them sit on the cookie sheet to set. They came out so good I thought I’d share the idea with you and your readers.
Note: unrefined “virgin” coconut oil tastes like coconut. It gives a nice subtle coconut flavor to the cookies. If you don’t want the coconut flavor use refined coconut oil, which has not flavor.
Hey Tori! Thank you so much for the comment and for sharing your latest version — it sounds absolutely amazing! Definitely will need to give that a try soon 🙂 Thank you!
My daughter asked for cookies, which I usually just unwrap and bake because cooking I can do but baking is more precise. We didn’t have any cookie rolls on hand and I knew I could attempt making them but also knew I didn’t have enough butter for a normal batch. I googled a half batch and yours were the first to come up and I’m super glad they did!! They came out amazing and so easy since I’m not the best baker!! Already following your pins!! Your awesome!! 🙂 happy cookies
Yay!! I’m thrilled you all enjoyed these cookies Crystalina! 🙂 And thank you so much for your kind comments, I appreciate them!
Not sure if you’ll feel honored or appalled (maybe not you, but your followers). I use this recipe when making cannabis cookies, my doctor suggested cannabis for pain relief. I cannot smoke it, makes me loopy so I ingest. I make batches of cannabis butter ahead of time. This 1/2 batch is good for me so my cookies stay fresh. But I use 2 eggs yokes, make my cookies more chewy.
I’m glad you were able to find this half batch recipe 🙂 Honored to be of help!!
what to do if i dont have brown sugar?
I would wait til you do have it; it’s pretty important in these cookies!
I never buy brown sugar, and make it when I need it. Here’s the recipe:
Light Brown Sugar = 1 cup white granulated sugar + 1 Tablespoon molasses.
Dark Brown Sugar = 1 cup white granulated sugar + 2 Tablespoons molasses.
If you want it to sprinkle on oatmeal, or in the state it comes from the store, mix the 2 ingredients in a food processor, or I just use my hand to mix it.
If it’s an ingredient in a recipe, such as cookies, add the 2 separately, as 2 ingredients. They will combine in the dough.
This is by far THE BEST chocolate chip cookie recipe I have tried! It turns out perfect each time! The portions are great and it’s so quick to make. I make it all the time for my daycare kids or for a snack with our coffee and tea ?
YAY!! That makes me SO happy to hear that! Thank you Megan!!
I’m currently living overseas and all of my kitchen equipment is back home in the US. For the past couple months I have been on the hunt for a great mixer-less CCC recipe and I’m happy to say I finally found it! These cookies turned out great. So great, I know will continue using this recipe even when I’m back home with my KitchenAid! Thank you!
That is so, so great to hear that these were so enjoyed and you were able to make them oversees! That’s when I actually developed this recipe when I was in Australia with no mixers 🙂 Thank you for the sweet comment!
These are sooooo sweet. One cookie is about all I can handle. I added 1tsp but I feel like I should have halved that as well. I will definitely use this recipe again as the texture is great but scaling down on sugar and vanilla next time.
They are sweet cookies!! So definitely feel free to cut back a bit to your preference 🙂 I am glad you enjoyed them!
I dread the kitchen and rarely ever cook or bake. These cookies were probably the tenth recipe I’ve ever followed in my entire 38 years on the planet. They turned out SUPERB, and I will likely use this recipe again.
Thanks for posting this and making it highly detailed so even domestic failures like me can follow along and get it right ha ha.
Haha!! I’m sure you are far from a domestic failure 🙂 I am thrilled you enjoyed these cookies and they worked out well for you! Thank you so much for the comment!!
I love how easy these are! I have several bars of dark and milk chocolate at home that are just begging to be chopped and mixed into cookies – there are perfect.
Perfect! 🙂 Thank you so much for stopping by Bianca! 🙂