There’s nothing quite like the aroma of freshly baked chocolate chip cookies filling your home. Try this Small Batch Chocolate Chip Cookie recipe when you want a few chewy cookies to satisfy your sweet tooth.
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Feed your cookie craving with our easy recipe for, chewy small batch chocolate chip cookies – perfect for small households. Just 12 delectable bites await. These chocolaty cookies bake up with a chewy center with crisp edges everyone loves.
If you’re craving a whole batch of cookies, give these Chocolate Chip Roll-Out Cookies a try—yes, you can cut them into fun shapes!
For something hearty, Chocolate Oatmeal Cookies are packed with oatmeal and cacao nibs for a nice crunch. Or, go all-in on chocolate with these Double Chocolate Chip Cookies.
Why you will love these cookies
- A Dozen Cookies: Ideal when you don’t want a huge batch, perfect for quick snacks.
- One-Bowl Wonder: Use just one large bowl and a spoon—there’s no need for an electric mixer, but it’s an option.
- Quick & Easy: Ready in under 30 minutes, a classic cookie made simple.
- Golden Brown Delight: Savor the rich, buttery cookies with a hint of caramel from the brown sugar.
Chocolate Chip Cookie Ingredients
This recipe takes your basic pantry ingredients, and like all cookies, make sure to add the baking soda and salt.
- All purpose flour – you can substitute this Gluten Free Flour.
- Unsalted butter – I always buy unsalted butter, but if you have salted butter, by all means, use it.
- Large egg- reserve the egg white, or did you know you can freeze egg whites?
- White sugar
- Dark brown sugar – this adds some chewiness to the cookie
- Semi-sweet chocolate chips
- Vanilla extract – make sure to use a good quality vanilla.
How to make Small Batch Chocolate Chip Cookies
I hope you are ready for some warm-from-the-oven cookies. The full instructions are in the recipe card below.
Step 1. Heat the oven and line a cookie sheet with parchment paper.
Step 2. Mix the room temperature butter in a large mixing bowl with both sugars.
Note: For this recipe, you can mix the cookie dough with a wooden spoon or a hand mixer.
Step 3. Add just the egg yolk from a large egg and vanilla to the butter mixture and mix until combined.
Step 4. Add dry ingredients and chocolate chips. Mix until fully combined.
Step 5. Scoop 12 cookie dough balls onto the baking sheet with a small cookie scoop. Bake at 350 degrees F for 10 minutes. When done, set the cookies on a wire rack to cool. Or enjoy a warm chocolate chip cookie right out of the oven.
Step 6. If you have leftover cookies, store them in an air-tight container for up to three days. You can also freeze the unbaked cookie dough balls.
Tip – Scooping Cookie Dough
I love using cookie scoops to get a consistent-sized cookie, and for this recipe, use a 1.5 tablespoon (#40) scoop.
So next time you’re in the mood for something sweet but don’t want to make an entire batch of cookies, consider trying these classic chocolate chip cookies that make the perfect amount. You won’t regret it!
Cookie Variations
Want to change things up? Here are some inspirations to switch things up:
- Try milk chocolate chips or a mix of milk and dark chocolate chips.
- White chocolate chips mixed with dark chocolate chips make the perfect cookie.
- For a totally different taste, use butterscotch chips, peanut butter chips or cinnamon chips.
- Add chopped pecans, walnuts, or macadamia nuts for a nutty twist.
- Press the dough in an 8×8 inch pan, and bake at 350 degrees for 20-25 minutes for cookie bars.
Cookie FAQs
Yes, you can, set the temperature to 350 degrees and bake for 8-10 minutes. You will only be able to bake six cookies at a time.
More Favorite Cookies To Bake
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Small Batch Chocolate Chip Cookies
Ingredients
- ¼ cup unsalted butter
- ¼ cup brown sugar
- 2 tablespoons granulated sugar
- 1 egg yolk
- ½ teaspoon pure vanilla extract
- ½ cup AP flour NOTE: add an extra 2 tablespoons of flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup semi-sweet chocolate chips
Instructions
- Heat the oven to 350℉ and prepare a cookie sheet with parchment paper.
- In a mixing bowl mix the softened butter and both sugars together until creamy. Use a heavy spoon, or use a mixer.
- Add egg yolk and vanilla; mix until incorporated.
- Combine flour, baking soda and salt in another small bowl. Add flour mixture and chocolate chips to the butter mixture. Stir, by hand, until combined.
- Drop dough onto an ungreased cookie sheet. Use a 1.5-tablespoon cookie scoop, or drop by using a large spoon. You should get 12 cookies.
- Bake for 9-11 minutes or until the edges are light golden brown.
- Store cookies in an airtight container for three days.
Notes
- Milk chocolate chips
- Chopped nuts like pecans, walnut or macadamia nuts
- Peanut butter chips, butterscotch chips or cinnamon chips
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Nutrition
First published: May 25, 2023, Last updated: Oct. 26, 2023 for better readability.
Thank you for stopping by the One Hot Oven blog. Please leave a comment to say hello or tell me what you are baking; I always love hearing from fellow bakers. Have any questions or want to chat about the recipe? Please visit my About page for information, and I’ll be happy to help!
About Jere’
From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing sweet and savory family-friendly recipes for your cooking and baking inspiration.
Just took them from the oven. Don’t know why I never made a single batch before. So easy! Great recipe for a quick treat for a small household. Kids are grown – will make this with grands next visit. Husband & I could hardly wait for them to cool – but as I finished this note he brought me one – DELICIOUS. Next ones will be with butterscotch chips. THANKS.
Glad you tried the recipe, sometimes just 12 cookies are all you need, and they are perfect for small households.
I tried this recipe. it apparently was too runny because my cookies all ran flat and all over the cookie sheet. not usually what cookies do.
I am sorry your cookies did not turn out correctly and the cause of having flat cookies could be from the oven temperature or not using the correct ingredients. I remade these cookies, just to make sure the recipe works and it does. One thing to is this recipe uses only the egg yolk, not the whole egg, which could result in a runnier batter.
My cousin absolutely loved these cookies! They held up surprisingly well to shipping.
Kids love bringing these cookies to school. They are always delightful, chewy and savory!
I loved that this only made 12 cookies!
I have 5 kids so they each got 2 and then Hubby and I had one each. Which wasn’t enough for my tummy, but my jeans told me otherwise 😉
They were really easy to make and I will make them again. (I might even double the batch if my jeans aren’t listening!)
Haha! I have doubled the recipe myself.
I baked these cookies last week because a friend was visiting out of town and we needed comfort food. They were so very easy to bake and I had the ingredients in my kitchen! Took me just 20 minutes to bake and 2 minutes to devour them!
They are quick to make and with just 12 cookies to do go fast.
This recipe is so perfect for those days when I just need a little treat! Thanks for sharing!
Totally agree with Liz! They were just the treat I needed after a bad day. They were super easy to bake because I already had the ingredients in my pantry. I made a batch intending to share with others, but they were so good that I ate them myself. I added macadamia nuts to my cookies which turned out to be a delicious idea. Will definitely make them again.
Hi! The recipe calls for 1 egg, but the instructions say add the egg yolk. Do I need to leave out the white? Thanks!
Yes, this recipe uses just the egg yolk.
That’s correct. And I will clarify that better in the recipe.