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Craving chocolate chip cookies but don’t want a huge batch? This small batch chocolate chip cookies recipe is the perfect solution! It makes just enough cookies to satisfy your sweet tooth without leftovers. These cookies are soft, chewy, and packed with rich chocolate flavor. Let’s get baking!
Love chocolate chip cookies? Explore more delicious Chocolate Chip Cookie Variations to try next!
Why You’ll Love This Recipe
- Perfect for Small Batches – No leftovers or wasted ingredients.
- Quick & Easy – Ready in less than 30 minutes.
- Rich & Chewy Texture – Soft centers with slightly crispy edges.
- Customizable – Add pecans, walnuts, or sea salt for extra flavor.
Ingredients for Small Batch Chocolate Chip Cookies
Here’s what you need for this small batch of cookies:
| Ingredient | Amount |
|---|---|
| Unsalted butter (softened) | 4 tbsp (½ stick) |
| Brown sugar | ¼ cup |
| Granulated sugar | 2 tbsp |
| Egg yolk | 1 large |
| Vanilla extract | ½ tsp |
| All-purpose flour | ½ cup + 2 tbsp |
| Baking soda | ⅛ tsp |
| Salt | A pinch |
| Chocolate chips (semi-sweet) | ⅓ cup |
How to Make Small Batch Chocolate Chip Cookies
Step 1: Prep Your Oven & Ingredients
- Preheat your oven to 350°F (175°C).
- Place parchment paper or a silicone baking mat on a baking sheet.
Step 2: Cream Butter & Sugars
- In a small bowl, beat together the butter, brown sugar, and granulated sugar until smooth and creamy.
- Add the egg yolk and vanilla extract, stirring until fully combined.
Step 3: Mix Dry Ingredients
- In another bowl, whisk together the flour, baking soda, and salt.
- Slowly incorporate the dry ingredients into the wet mixture, stirring until combined.
Step 4: Add Chocolate Chips
- Fold in chocolate chips, ensuring they’re evenly distributed.
Step 5: Shape & Bake
- Form 6-8 dough balls and arrange them on the baking sheet.
- Bake for 10-12 minutes, or until the edges are golden brown.
Step 6: Cool & Enjoy!
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve with a glass of milk or enjoy them alongside Chocolate Chip Cookies if you’re baking a larger batch!
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Tips for the Best Small Batch Chocolate Chip Cookies
Want your cookies to turn out perfect every time? Follow these expert baking tips!
Use Room Temperature Ingredients
Softened butter and room-temperature egg yolk ensure smooth mixing.
Chill the Dough for Extra Chewiness
Letting the dough rest for 10-15 minutes in the fridge enhances flavor and texture.
Don’t Overbake!
Cookies will continue to bake on the hot tray after removal. Pull them out when the edges are golden but the center looks soft.
Experiment with Mix-Ins
Try adding pecans, walnuts, or a sprinkle of sea salt on top before baking.
FAQs About Small Batch Chocolate Chip Cookies
How many cookies does this recipe make?
This small batch chocolate chip cookies recipe yields 6-8 cookies, perfect for a quick treat!
Can I double this recipe?
Yes! Simply double all ingredients, but use one whole egg instead of two yolks.
Can I use dark chocolate instead of semi-sweet?
Absolutely! Dark chocolate adds a richer, slightly bitter flavor.
How do I store leftover cookies?
Store them in an airtight container at room temperature for 3-4 days.
Can I freeze the dough?
Yes! Scoop the dough into balls and freeze for up to 3 months. Bake straight from the freezer, adding 1-2 extra minutes to baking time.
Why did my cookies turn out dry?
Too much flour can cause dryness. Spoon and level the flour instead of packing it in.
What can I do if I don’t have baking soda?
You can use ¼ teaspoon baking powder as a substitute, but the texture may be slightly different.
How can I make these cookies even chewier?
Replace half the butter with melted butter, and let the dough rest before baking.
Conclusion
Making small batch chocolate chip cookies is quick, easy, and perfect for satisfying a craving without making too many! Whether you enjoy them fresh from the oven or store them for later, these cookies are irresistibly soft and chewy. Give them a try and let us know how they turn out!
Key Takeaways
- This recipe makes 6-8 chocolate chip cookies—just the right amount!
- Chilling the dough for 10-15 minutes enhances chewiness.
- Don’t overbake—pull them out when the edges turn golden.
- Keep leftovers in an airtight container for 3-4 days.
- Experiment with different chocolates or nut mix-ins!
For more baking inspiration check out Recipes | King Arthur Baking.
Chewy Small Batch Chocolate Chip Cookies
Ingredients
- 4 tbsp unsalted butter softened
- ¼ cup brown sugar
- 2 tbsp granulated sugar
- 1 large egg yolk
- ½ tsp vanilla extract
- ½ cup + 2 tbsp all-purpose flour
- ⅛ tsp baking soda
- A pinch of salt
- ⅓ cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter, brown sugar, and granulated sugar. Add egg yolk and vanilla extract.
- In a separate bowl, mix flour, baking soda, and salt. Gradually combine with the wet ingredients.
- Stir in chocolate chips.
- Scoop dough into 6-8 balls and place on the baking sheet.
- Bake for 10-12 minutes until the edges are golden.
- Cool on a wire rack and enjoy!
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