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
I made cookies with this recipe.It turned out really good.I want to make 40 cookies with this recipe as base.Could you suggest the changes in the quantity of the ingredients.
So I used the whole egg instead of just the egg yolk? Does that make a difference? Will the cookies still come out good or is there anything I can do to fix it if they don’t?
It will likely make the dough too wet; you can add more flour to compensate, but they will be different (more cakey).
I just made these cookies but only baked half a dozen since i’m the only one who loves chocolate chip cookies. My hubby doesn’t care for them. But let me say, they are divine. However, I used only 53% Nestle dark chocolate morsels and I love the pure chocolate taste! Thanks for coming up with a small batch! I’m having one, now with some milk. They’re warm, gooey and delish!
So happy to hear you enjoyed these cookies! 🙂 You are so welcome! Thank you for the comment Laura 🙂
Hi Chelsea! OMG I always mess up when making chocolate chip cookies but I followed your recipe and they turned out perfect! Thanks so much and happy holidays to you!
Yay! So happy to hear that! 🙂 Thanks Ava!
What can I do if I don’t have vanilla, does it make a huge difference with the cookies
They will be fine texturally 🙂 I of course love the flavor the vanilla brings, but they’ll work fine without it!
How many people does this serve
It makes around 12 cookies!
Oh. Em. Gee. I was in search of the perfect cookie recipe and I could not find it until this recipe! I ate the whole half batch in about 2 days.
What a compliment! I’m so thrilled these were a hit 🙂 Thanks Victoria!
Just bakes these as my hubby usually goes for the pull a part, he and my 14yo Loved these! I placed my roll of dough in tje freezer, just under as hour, sliced with a knife, 12 cookies baked for 11. And 1/2 minutes, cooled,for 3 and OMG!!! Soft, chewey and sooooo good! I love soft and chewy! 4 extra morsels on top of each was a bonus! TY for this recipe!
You are so welcome! I’m glad these were a hit 🙂
My daughter had a snow day off from school today and I was looking for a small batch cookie recipe to use ingredients I have on hand. Wow these are amazing! So easy to make and perfect texture! I used raw turbano sugar instead of white but otherwise followed this recipe to a T. They are great! Thank you.
Oops spellcheck! I used turbinado sugar lol
You are welcome! I’m so happy these were a hit! Thanks for the comment 🙂
I had only whole wheat flour in the pantry, so I substituted and these still came out perfectly! (I also threw in some Heath Bar bits.) Thanks for this recipe. It’s the perfect quantity for my husband and me.
I’m so happy it worked great with the whole wheat flour and made the perfect amount 🙂 Thanks for the comment!