Craving Cookies? Bake the Best Small Batch Chocolate Chip Cookies (Easy Recipe for 8-10)
Do you ever find yourself yearning for the warm, comforting taste of a freshly baked chocolate chip cookie, but hesitate because you don’t want to bake a giant batch? You’re not alone! That’s precisely why this small batch chocolate chip cookie recipe is an absolute game-changer. It’s perfectly tailored for those moments when a singular craving hits, or when you simply want to enjoy a few homemade treats without an overwhelming surplus.
This simple, straightforward recipe yields just 8 to 10 perfectly sized cookies, making it ideal for individuals, couples, or small families. It’s also incredibly versatile, serving as a fantastic foundation for several delicious variations that will keep your taste buds excited. I originally shared this recipe back in 2014, and it quickly became a fan favorite – and one of my personal go-to’s. As I’ve been working on a new cookie cookbook (yes, it’s finally happening!), I knew this beloved small batch recipe had to be a centerpiece. So, I’ve updated and refined it to make it even more irresistible and shared it with you once again, ensuring every bite is pure bliss.
Why You Will Absolutely Love This Small Batch Cookie Recipe
There are countless reasons why this particular chocolate chip cookie recipe has garnered such a loyal following. It’s designed for maximum enjoyment with minimal effort, making it the perfect choice for any baker, from novice to expert. Here’s what makes it truly special:
- Minimal Cleanup with Just One Bowl: Who wants a mountain of dishes after satisfying a cookie craving? This recipe cleverly uses only one mixing bowl, streamlining the entire process from start to finish. Fewer bowls mean less washing up, allowing you to enjoy your delicious cookies sooner.
- Perfectly Portioned for 8 to 10 Cookies: Say goodbye to giant batches that tempt you for days or end up going stale. This recipe provides just enough cookies to enjoy fresh, typically yielding 8 to 10, depending on your scoop size. It’s ideal for smaller households or when you simply want a controlled indulgence.
- Super Soft and Chewy Texture Every Time: The hallmark of a truly great chocolate chip cookie is its texture, and this recipe delivers! Expect cookies that are wonderfully soft in the center with delightfully chewy edges, a consistency that’s difficult to achieve but perfected here.
- Quick Chilling Time for Fast Results: Unlike many cookie recipes that demand hours of chilling, this dough only needs 10 minutes in the freezer. This brief chill is enough to prevent excessive spreading in the oven, ensuring beautiful, thick cookies without the long wait.
- A Versatile Base for Custom Creations: Beyond classic chocolate chip, this dough acts as an excellent canvas for various mix-ins. I’ve included instructions for making these cookies four different ways, but don’t hesitate to get creative with your favorite additions!
This recipe truly takes the hassle out of homemade cookies, delivering warm, fresh, and perfectly textured treats whenever the craving strikes.
Essential Ingredients for Your Small Batch Cookies
These easy small batch chocolate chip cookies are crafted with ingredients you likely already have in your pantry, similar to a traditional recipe but with thoughtful adjustments for a smaller yield. Each component plays a crucial role in achieving the perfect soft and chewy texture and rich flavor. Here’s a detailed look at what you’ll be using:
- Unsalted Butter (Softened): Butter is the foundation of flavor and texture. Using unsalted butter is highly recommended in this recipe, especially since it makes a smaller quantity. This allows you precise control over the overall saltiness of your cookies. Ensure your butter is softened to room temperature for optimal creaming with the sugars, which creates air pockets for a lighter, more tender crumb.
- Sugar Duo (Brown Sugar & Granulated Sugar): This recipe benefits from a balanced blend of both light brown sugar and granulated sugar. The brown sugar is essential for adding moisture, contributing to that desirable chewy texture, and imparting a rich, caramel-like flavor. Granulated sugar, on the other hand, helps the cookies spread just enough and provides crispness to the edges. Packed brown sugar is specified to ensure accurate measurement and moisture.
- Egg Yolk: This is a key adaptation for a small batch. A whole egg would be far too much liquid for this quantity of dough, making the cookies cake-like. A single large egg yolk is the perfect amount to bind the dough together, add essential moisture, and contribute richness without compromising the texture. Don’t worry about the leftover egg white; it can be saved for other recipes, such as meringues, scrambled eggs, or even my candied pecans.
- Pure Vanilla Extract: For that classic, warm, and inviting cookie flavor, pure vanilla extract is indispensable. It enhances all the other ingredients and provides a comforting aroma. Don’t skimp on quality here!
- All-Purpose Flour (Spoon & Leveled): Flour provides the necessary structure, ensuring your cookies hold their shape and don’t fall apart. Precision is key in baking, especially with small batches. Through careful testing, I found that 1/2 cup of flour wasn’t quite enough for the ideal structure, while 2/3 cup was slightly too much, leading to drier cookies. Therefore, this recipe calls for a specific measurement of 1/2 cup plus 1 tablespoon of all-purpose flour. Remember to use the “spoon and level” method for accuracy – gently spoon flour into your measuring cup and level off the top with a straight edge, rather than scooping directly from the bag.
- Baking Soda & Salt: These two leavening and flavoring agents work in harmony. Baking soda reacts with the acidic brown sugar to help the cookies rise slightly and achieve a soft, tender interior. Salt, often overlooked, is crucial for balancing the sweetness and enhancing the complex flavors of the chocolate and butter, bringing everything into delicious focus.
- Semi-Sweet Chocolate Chips: What’s a chocolate chip cookie without plenty of chocolate? When this recipe was first published, it called for 1/3 cup of chocolate chips. However, I’ve increased the amount to 1/2 cup to ensure that you get a generous burst of melty chocolate in every single bite! Feel free to use your preferred type of chocolate, whether it’s milk chocolate, dark chocolate, or even chocolate chunks.
Each ingredient is thoughtfully chosen and proportioned to create the ultimate small batch chocolate chip cookie experience.
How To Make These Irresistible Small Batch Chocolate Chip Cookies
Once you’ve gathered your ingredients and ensured your butter is softened, you’re just a few simple steps away from enjoying warm, homemade cookies. The process is designed to be quick and easy, perfect for satisfying those sudden cravings.
Preparation is Key
To begin, preheat your oven to 350°F (177°C). This ensures your oven is at the correct temperature when the cookies are ready to bake, leading to even cooking and proper spreading. Next, line a large baking sheet with parchment paper or a silicone baking mat. This step is crucial for preventing sticking and making cleanup a breeze. Set the prepared baking sheet aside as you prepare your cookie dough.
Mixing the Dough (The One-Bowl Wonder)
Now for the magic! In a medium-sized mixing bowl, combine your softened unsalted butter, light brown sugar, and granulated sugar. Using an electric mixer, beat these ingredients together for about 1 to 2 minutes. You’re looking for a light and fluffy mixture that’s well combined – this creaming process incorporates air, which contributes to the cookies’ soft texture. If you don’t have an electric mixer, don’t worry! You can easily cream the butter and sugars together with a sturdy fork or a whisk until smooth and integrated. Do whatever feels most comfortable and easiest for you.
Once the sugars and butter are creamy, mix in the large egg yolk and pure vanilla extract. Continue mixing until these wet ingredients are fully combined. Remember to scrape down the sides of the bowl with a spatula as needed to ensure everything is evenly incorporated.
Adding Dry Ingredients and Chocolate Chips
Next, add the all-purpose flour (remember to spoon and level it!), baking soda, and salt to the wet mixture. Mix these dry ingredients until they are just combined. Overmixing the flour can lead to tough cookies, so stop as soon as no dry streaks remain. Finally, it’s time for the star of the show: the semi-sweet chocolate chips! Fold them into the cookie dough until they are evenly distributed throughout. This recipe works beautifully with semi-sweet, milk, or dark chocolate chips, or even a mix!
The Essential Chill
Once your dough is mixed, cover the bowl tightly with plastic wrap and place it in the freezer to chill for precisely 10 minutes. Do not skip this step! This brief chilling period is vital as it firms up the butter in the dough, which in turn prevents the cookies from spreading too much in the oven, ensuring they maintain a thick, chewy consistency.
Baking and Cooling to Perfection
After the 10 minutes of chilling, remove the cookie dough from the freezer. Use a 1.5 tablespoon cookie scoop to portion the dough onto your prepared baking sheet. Aim for consistent sizes to ensure even baking. You should get approximately 8 to 10 cookies from this batch, depending on how small or large you scoop them; I typically get about 10. Make sure to leave a little room between each cookie for spreading.
Bake the cookies for 10 to 12 minutes. You’ll know they’re ready when the edges are lightly browned and the tops appear set. The centers might still look a little soft, which is perfect for that ultimate chewy texture. Avoid overbaking, as this can lead to dry cookies.
Once baked, remove the baking sheet from the oven. It’s best to let the cookies cool on the baking sheet for 5 to 10 minutes before transferring them to a wire rack. This allows them to set up properly and prevents them from breaking. However, there’s no denying they’re absolutely delicious right out of the oven, warm and gooey!
Exciting Recipe Variations: Customize Your Cookies!
While the classic small batch chocolate chip cookie is undeniably delicious, this recipe also serves as an amazing foundation for a variety of other cookie creations. If you’re feeling adventurous or simply want to switch things up, you can easily adapt the base dough. To do so, simply omit the 1/2 cup of semi-sweet chocolate chips from the main recipe and incorporate one of the following mix-in combinations for each type of cookie:
- White Chocolate Macadamia Nut Cookies: For a buttery, sweet, and slightly tropical twist, add 1/3 cup of creamy white chocolate chips along with 1/4 cup of finely chopped macadamia nuts. The macadamias add a wonderful crunch and rich flavor that pairs beautifully with the sweet white chocolate.
- Chocolate M&M Cookies: Perfect for adding a pop of color and extra chocolatey fun! Mix in 1/4 cup of semi-sweet chocolate chips (to keep some classic chocolate flavor) and 1/4 cup of mini M&M’s. The candy shells provide a delightful textural contrast and a festive look.
- Funfetti Cookies: Celebrate any day with these cheerful cookies! Replace the semi-sweet chocolate chips with 1/2 cup of white chocolate chips for a sweet, mellow base, then fold in 1 tablespoon of colorful sprinkles. The sprinkles will melt slightly, creating lovely streaks of color throughout the dough.
Feel free to experiment beyond these suggestions! Consider adding chopped nuts, dried cranberries, toffee bits, or even a different type of chocolate for your next small batch adventure.
Essential Baking Tips for Perfect Small Batch Cookies
To ensure your small batch chocolate chip cookies turn out perfectly every time, keep these crucial baking tips in mind:
- Measure Flour Accurately with the Spoon and Level Method: This is arguably the most important tip for baking success. Do not scoop your measuring cup directly into the flour bag, as this compacts the flour, leading to an excess amount. Instead, gently spoon the flour into your measuring cup until it’s overflowing, then use the straight edge of a knife to level off the top. Too much flour can result in cookies that are dry, dense, and don’t spread enough in the oven.
- Experiment with Different Types of Chocolate: While semi-sweet chocolate chips are a classic choice, feel free to personalize your cookies! Milk chocolate chips will yield a sweeter, creamier cookie, while dark chocolate chips or chopped chocolate bars will offer a more intense, sophisticated flavor. You can even mix different types for a complex chocolate experience.
- Do Not Skip the Dough Chilling Step: The 10 minutes of chilling the cookie dough in the freezer is vital. This brief period allows the butter to firm up, preventing the cookies from spreading too rapidly or excessively in the oven. It helps them bake into thick, chewy cookies with that perfect texture, rather than flat, crispy discs.
- Ensure Ingredients are at Room Temperature: Especially the butter and egg yolk. Room temperature ingredients emulsify better, creating a smoother, more uniform dough. Cold butter won’t cream properly, and a cold egg yolk can seize the butter, leading to a lumpy dough and affecting the final texture.
- Avoid Overbaking: For super soft and chewy cookies, it’s better to slightly underbake than overbake. The cookies will continue to cook slightly from residual heat once removed from the oven. Look for lightly golden edges and set (but still slightly soft) centers.
- Storage for Freshness: Once completely cooled, store your small batch cookies in an airtight container at room temperature. They will remain fresh and delicious for up to one week.
Why Choose a Small Batch Recipe?
Beyond the simple desire for fewer cookies, there are several compelling reasons to embrace small batch baking:
- Perfect Portion Control: If you struggle with the temptation of an entire tray of cookies, a small batch recipe is your best friend. It provides just enough to satisfy your craving without leaving you with excess that might lead to overindulgence.
- Always Fresh: There’s nothing quite like a warm cookie straight from the oven. With a small batch, you can bake a fresh batch whenever the mood strikes, ensuring every cookie is at its peak deliciousness. No more stale leftovers!
- Ideal for Small Households: Whether you live alone, with a partner, or have a small family, a large batch of cookies can often go to waste. Small batch recipes are perfectly scaled for one or two people to enjoy without feeling overwhelmed.
- Quick Satisfaction: When a cookie craving hits, you want results fast. This recipe’s quick prep and chill time mean you can go from craving to cookie in under an hour.
- Less Food Waste: By only making what you’ll consume, you minimize food waste, which is both economical and environmentally friendly.
- Experimentation Without Commitment: Small batches are fantastic for trying out new flavors, mix-ins, or techniques without committing to a full recipe. If a variation doesn’t quite work out, it’s a small loss!
Common Questions About Small Batch Chocolate Chip Cookies
Here are answers to some frequently asked questions that might pop up while you’re baking your perfect small batch of cookies:
Can I double this recipe?
While it might seem tempting to simply double all the ingredients, scaling down or up baking recipes, especially for small batches, isn’t always straightforward. Ingredient ratios can change subtly, affecting the final texture and spread. For the best results, if you need more cookies, I recommend making two separate small batches rather than doubling the recipe. Or, consider finding a well-tested full-batch chocolate chip cookie recipe if you truly need a larger quantity.
How should I store these cookies?
Once your cookies have completely cooled to room temperature, store them in an airtight container. They will stay fresh and soft at room temperature for up to one week. For an extra touch of freshness, you can place a half slice of bread in the container with the cookies; the cookies will absorb moisture from the bread, keeping them soft.
Can I freeze the cookie dough or baked cookies?
Absolutely! This recipe is great for future cravings:
- To freeze the cookie dough: Scoop the raw cookie dough onto a baking sheet lined with parchment paper, just as if you were going to bake them. Place the entire baking sheet into the freezer for 1 to 2 hours, or until the dough balls are solid. Once frozen, transfer the solid cookie dough balls to a freezer-safe bag or airtight container. They can be stored in the freezer for up to 3 months. When ready to bake, you can thaw the cookie dough overnight in the refrigerator and bake as directed, or bake them directly from frozen, adding an additional 1 to 2 minutes to the baking time.
- To freeze the baked cookies: After the cookies have cooled completely, place them in a freezer-safe bag or airtight container. Store them in the freezer for up to 3 months. To enjoy, simply thaw the cookies to room temperature before serving. You can also warm them gently in the microwave for a few seconds for that “just baked” experience.
What if I don’t have an egg yolk, or I only have an extra-large egg?
A large egg yolk is ideal for this recipe. If you only have an extra-large egg, you might find the yolk slightly larger, but it should still work fine. If you don’t have an egg yolk, it’s hard to find a direct substitute for such a small batch that won’t significantly alter the texture. The yolk provides essential fat and binding. It’s best to stick to the recipe for optimal results. You can often find cartons of egg whites (and sometimes yolks) in grocery stores if you anticipate needing them.
My cookies spread too much/didn’t spread enough. What went wrong?
- Too much spread: This is often due to butter being too warm (softened is good, melted is bad!), not chilling the dough for the recommended 10 minutes, or too little flour (make sure you’re using the spoon and level method).
- Not enough spread: This could be caused by using too much flour (again, spoon and level!), butter being too cold, or the dough not having enough time to come to temperature before baking if it was over-chilled. Make sure your oven is preheated correctly as well, as a cool oven can hinder spread.
More Delicious Small Batch Recipes To Try!
If you’ve fallen in love with the convenience and deliciousness of small batch baking, here are a few more recipes that are perfectly portioned for one or two:
- Decadent Chocolate Mug Cake
- Cozy Apple Crisp For Two
- Rich Small Batch Peanut Butter Cookies
- Indulgent Single Serving Deep Dish Chocolate Chip Cookie
- Romantic Molten Chocolate Lava Cakes For Two
Small Batch Chocolate Chip Cookies
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Ingredients
- 1/4 cup (60 grams) unsalted butter softened
- 1/4 cup (50 grams) light brown sugar packed
- 2 tablespoons (25 grams) granulated sugar
- 1 large egg yolk at room temperature
- 1/2 teaspoon pure vanilla extract
- 1/2 cup plus 1 tablespoon (70 grams) all-purpose flour (spooned & leveled)
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (90 grams) semi-sweet chocolate chips
Instructions
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Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
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In a medium-sized mixing bowl using an electric mixer, beat the butter, brown sugar, and granulated sugar together for 1 to 2 minutes or until well combined.
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Mix in the egg yolk and vanilla extract until fully combined, stopping to scrape down the sides of the bowl as needed.
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Add the flour, baking soda, and salt and mix until just combined. Then, mix in the semi-sweet chocolate chips on low-speed until fully incorporated into the cookie dough.
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Cover tightly and transfer to the freezer to chill for 10 minutes.
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Using a 1.5 tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheet, making sure to leave a little room between each one.
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Bake for 10 to 12 minutes or until the edges of the cookies are lightly golden brown and the tops are set.
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Remove the cookies from the oven and allow to cool on the baking sheet for 5 to 10 minutes, then transfer the cookies to a wire rack to cool completely.
Notes
To freeze the cookie dough: Scoop the cookie dough onto a baking sheet lined with parchment paper and place it in the freezer for 1 to 2 hours. Once the cookie dough balls are frozen, store them in a freezer bag or container in the freezer for up to 3 months. You can thaw the cookie dough overnight in the refrigerator and bake as directed or bake frozen balls of cookie dough for an additional 1 to 2 minutes.
To freeze the baked cookies: Once the cookies have cooled completely, place them in a freezer bag and store them in the freezer for up to 3 months. Thaw the cookies to room temperature before serving.
Variations
You may omit the semi-sweet chocolate chips and use the following mix-ins for each type of cookie.
White Chocolate Macadamia Nut: ⅓ cup (65 g) white chocolate chips and ¼ cup (35 g) chopped macadamia nuts
Funfetti: ½ cup (90 g) white chocolate chips and 1 tablespoon (13 g) sprinkles
M&M Chocolate Chip: ¼ cup (45 g) semi-sweet chocolate chips and ¼ cup (50 g) mini M&M’s