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
Okay so I made these cookies just like you said except I used unsalted butter because that was all I had. I have NEVER had cookies turn out this good before! I also did not refrigerate the dough. I just baked them because I was impatient! Lol I stacked the dough up into a rectangular shape and they didn’t spread out too much and were very chunky and gooey! I am definitely throwing out my old cookie recipe and this is my new favorite! Thank you so much for sharing! Love! Love! Love!
Yay!! I love hearing these turned out so well for you Miranda 🙂 Thanks so much for the comment!
This is the best chocolate chip cookie recipe I’ve ever tried (and I’ve tried a few). Funnily enough, this is my second time cooking them and I doubled the recipe, because they disappeared in 10 minutes last time!
Thank you!
Omg Yassssss! These cookies fucked me up with deliciousness. Thank you !
I did the ultimate bakers no no and made with margarine *gasp*. I bake quite often as a hobby and butter costs can add up quickly. It’s nice to know when you can bake on a budget and save a few dollars with a decent outcome. The result: cookies were great. Obviously they were a bit thinner but still had a crunchy outside and very soft middle. They stayed together and did not come out as oily as I expected!
Thanks so much for sharing your success with margarine! I’m thrilled to hear the cookies were great! 🙂
Wow! Best cookies I’ve ever made! My new go to chocolate chip cookie recipe. I’ve tried so many and could never find one that tasted this good. Your tips were helpful too! I live in Hawaii so it’s really humid and end up having to add a bit more flour to things. The cookies turned out perfect!
Wow what a compliment! I am so thrilled to hear this is your new go-to recipe 🙂 Thanks so much for the comment! And I’m glad you’ve been able to figure out with the humidity what needs changed. Thanks again!
Hi Chelsea, can I substitute the butter with unsalted one? Should I add salt if so? Thank you ?
For sure! Add about 1/4 teaspoon salt 🙂 Enjoy!
Made this cookies soon as i saw your post. Soooo gooood!!! I’ve tried a lot of CCC recipes and yours is a keeper!!! Ate one 5 minutes after i pulled it out from the oven. And ate another one after 5 again. Definitely a keeper!
Yay! So thrilled you loved these and they were a huge hit! Thanks so much for the comment Adrienne! 🙂
CHELSEA! GREETINGS FROM PAKISTAN!
Man were these cookies heaven on earth, damn yeah! loved how they turned out! love ! love ! loveee!
thanks so much for sharing the half batch, since sugar control is a thing for transplant patients like me. thanks so much <3 stay blessed!
Hello Tehru! 🙂 I am so, so happy these were such a hit!! Makes my day to hear that! Thank you!
I just made these for me and my boyfriend and they are PERFECT. Easy to follow recipe, perfect amount of cookies and they taste great. I have tried so many different recipes for chocolate chip cookies and these are the best thus far!
Wow! That is such a huge compliment! I am thrilled these were perfect for you and your boyfriend! Thank you so much LeAnn!
I made these and they were so good now my family business’ manager wants me to make two dozen to sell at the restaurant ????
Wow what a compliment! I’m so thrilled these cookies are so well enjoyed! 🙂
Have you doubled it at all incentive out posted the recipes just wondering
I’m sorry; I’m confused by your question?
Have you doubled it at all since you made them it would be. A real timesaver sry autocorrect the first time