Small batch chocolate chip cookies are my secret weapon for cozy evenings when I’m craving something sweet but don’t want a dozen leftovers staring at me the next day. I still remember one night during finals in college completely drained, homesick, and needing comfort. I whipped up a tiny batch of cookies in my dorm’s little toaster oven, and just like that, the world felt lighter.
Today, these small batch chocolate chip cookies are my go-to when I want that same feeling warm, chewy, chocolate-studded comfort in under 20 minutes. Whether you’re baking for one, sharing with a friend, or just enjoying a quiet moment, this small batch recipe delivers big joy in just a few bites.
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What You’ll Love
There’s just something special about a warm cookie, fresh out of the oven the soft center, the melty chocolate, that sweet smell that fills the kitchen. These small batch chocolate chip cookies give you all that joy, without the hassle of a big recipe.
Here’s why they’re such a favorite in my house:
- They’re super easy to throw together—no chilling, no mixer, no stress.
- You get just the right amount of cookies, so nothing goes to waste.
- The ingredients are simple, things you probably already have in your kitchen.
- Cleanup’s a breeze. One bowl, one tray, and you’re done.
- They’re perfect for those little moments—after dinner, rainy afternoons, or baking with the kids.
Honestly, this small batch cookie recipe feels like a little treat just for you. It’s quick, comforting, and totally hits the spot whenever you need a sweet pick-me-up. Once you try it, you’ll want to keep it in your back pocket forever.
Why Make a Small Batch?
I don’t know about you, but there are days when I just want a couple of cookies nothing fancy, nothing massive just a warm, soft, melty treat to enjoy with a cup of tea or after the kids are in bed. That’s exactly why I fell in love with small batch baking.
It’s not about restriction, it’s about baking smarter. You don’t need a mountain of dough or a sink full of dishes to enjoy something homemade. A handful of ingredients, one bowl, and boom you’ve got cookies on the table in less time than it takes to decide which Netflix show to watch.
Small batches are also my little secret for those moments when I need a pick-me-up but don’t want to be stuck with leftovers all week. One evening treat, maybe a cookie or two for breakfast the next morning (no judgment here), and that’s it.
This recipe is perfect for those sweet moments where just enough really is more than enough.
What You’ll Need
One of my favorite things about these small batch chocolate chip cookies is how ridiculously simple they are. No need to run to the store or dig through your pantry for obscure ingredients—you likely have everything already waiting in your kitchen.
Here’s what you’ll need to bring them to life:
- Unsalted butter – Softened, not melted. This gives your cookies a tender texture.
- Brown sugar & white sugar – A mix of both gives just the right amount of sweetness and chew.
- Egg yolk – Yep, just the yolk. It adds richness without making too much dough.
- Vanilla extract – A splash for that warm, bakery-style flavor.
- All-purpose flour – Your everyday go-to flour works great here.
- Baking soda & a pinch of salt – Essential for the perfect rise and balance.
- Chocolate chips – Use whatever kind you love—semi-sweet, dark, or even mini chips.
And that’s it. No fancy tools. No chill time. Just real, simple ingredients that come together to create something warm, melty, and totally irresistible.
How to Make Small Batch Chocolate Chip Cookies
Let’s be honest when you want cookies, you want them now. This recipe gets you from craving to cookie in no time, with minimal effort and maximum reward. No complicated steps, no fancy gear just you, a bowl, and that irresistible dough.
Preheat the oven
Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream the butter and sugars
In a bowl, mix the softened butter with the brown and white sugars until smooth and creamy.
Add yolk and vanilla
Stir in the egg yolk and vanilla extract until fully combined.
Mix dry ingredients
Add flour, baking soda, and salt. Stir gently just until a soft dough forms.
Fold in chocolate chips
Mix in the chocolate chips until evenly distributed.
Shape the cookies
Scoop dough into balls and place them on the prepared baking sheet with space between each.
If you’re a cookie fanatic, you’ll love it alongside our chewy Brookie Recipe it’s the best of both brownie and cookie worlds!
Bake and enjoy
Bake for 8–10 minutes, until the edges are golden and the centers are soft. Let cool slightly and enjoy warm.
Let them cool just a bit if you can wait. Then dive in. These small batch cookies are best warm, melty, and eaten with a big smile.
Dietary Adaptations
Want to make these cookies work for your lifestyle or dietary needs? Here are a few easy tweaks you can try:
- Dairy-Free: Swap the butter for a plant-based alternative, and use dairy-free chocolate chips.
- Gluten-Free: Replace the all-purpose flour with a 1:1 gluten-free baking flour blend.
- Egg-Free: Use 1 tablespoon of plain yogurt or unsweetened applesauce instead of the egg yolk.
- Vegetarian: Good news this recipe is already vegetarian as is!
These simple substitutions keep the cookies just as soft, sweet, and satisfying no matter your dietary preferences.
Tips & Variations
One of the best things about this small batch chocolate chip cookie recipe is how flexible it is. Once you’ve made it once, you’ll start dreaming up your own twists I promise!
Here are a few of my favorite tips and creative swaps:
- Don’t overbake. The cookies will look slightly underdone when you take them out, but they’ll finish setting as they cool. This gives you that soft, gooey center everyone loves.
- Chill the dough (optional). If you’ve got a little extra time, a short chill (even 15 minutes) deepens the flavor and gives slightly thicker cookies.
- Switch up the chips. Try dark chocolate, mini chips, or even a chopped chocolate bar for bigger pockets of melted goodness.
- Add a sprinkle of flaky sea salt on top before baking for that sweet-salty magic.
- Mix in extras. Craving something extra? A spoonful of peanut butter, chopped nuts, or even a few mini marshmallows can take things up a notch.
And if you’re after more quick cookie fixes, these Chocolate Wafer Cookies are a must-try next.
How to Store Your Cookies
If (and that’s a big if) you end up with a few cookies left over, don’t worry they stay just as delicious the next day.
Here’s how to keep them fresh:
- Room temperature: Store your small batch chocolate chip cookies in an airtight container. They’ll stay soft and chewy for about two to three days. I like to tuck in a slice of bread to help keep them moist it really works!
- Freezer-friendly: Want to save some for later? Pop the cooled cookies in a freezer-safe bag or container. When the craving hits, just warm one up for a few seconds in the microwave and it’s like it’s fresh from the oven.
- Freeze the dough: You can also scoop the raw dough into balls and freeze them. When you’re ready, bake straight from the freezer just add a minute or two to the baking time.
Having a few cookies stashed away is like giving your future self a sweet little gift. You’ll thank yourself later!
Try It & Share Your Twist!
I’d love to hear how your small batch chocolate chip cookies turn out! Did you add a fun twist? Use a different kind of chocolate? Tag me on Instagram or share your photo on Facebook. I truly enjoy seeing your creations and the sweet moments you share around them. Happy baking, friend!
Small Batch Chocolate Chip Cookies
Ingredients
- 2 tablespoons unsalted butter softened
- 2 tablespoons brown sugar
- 1 tablespoon white sugar
- 1/4 teaspoon vanilla extract
- 1/3 cup all-purpose flour
- 1/8 teaspoon baking soda
- 1 pinch salt
- 3 tablespoons chocolate chips plus extra for topping
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter, brown sugar, and white sugar in a bowl until light and fluffy.
- Add the egg yolk and vanilla extract, stirring until smooth.
- Add the flour, baking soda, and salt. Mix until just combined.
- Fold in the chocolate chips.
- Scoop dough into balls and place on the prepared baking sheet.
- Bake for 8–10 minutes or until edges are golden and centers are slightly soft.
- Cool slightly before serving. Enjoy warm!
Notes
Dietary Adaptations
Looking to adjust this recipe to fit your dietary needs? Here are a few easy swaps:- Dairy-Free: Use a plant-based butter substitute and dairy-free chocolate chips.
- Gluten-Free: Replace all-purpose flour with a 1:1 gluten-free baking blend.
- Egg-Free: Substitute the egg yolk with 1 tablespoon of plain yogurt or unsweetened applesauce.
- Vegetarian: This recipe is naturally vegetarian!
More Recipes You’ll Love
Craving more delicious recipes? Try these next:
Vegan Peanut Butter Cookies
Banana Bread cookies
Anise Cookies
Lemon Blueberry Cookies
Frequently Asked Questions
How do I make small batch chocolate chip cookies without eggs?
You can skip the egg yolk by replacing it with a teaspoon of milk or a tablespoon of yogurt. It helps bind the dough without affecting the texture too much. These small batch chocolate chip cookies are super forgiving!
Can I double this small batch cookie recipe?
Absolutely! Just double each ingredient, including using a whole egg instead of one yolk. You’ll end up with a full batch of delicious cookies great for sharing (or not).
Why Are My Chocolate Chip Cookies Crunchy and Not Chewy?
Crunchy cookies often result from overbaking or an imbalance of ingredients. If the dough lacks enough moisture, perhaps due to too much granulated sugar or insufficient fat, the cookies will crisp up. Baking the cookies for too long or at too high a temperature also dries them out, leading to a crunchier texture. To fix this, try reducing the bake time, using more brown sugar, or adding an extra yolk for a softer, chewier consistency.
