small batch chocolate chip cookies

Craving warm, gooey chocolate chip cookies but don’t want to bake a whole batch? This Small Batch Chocolate Chip Cookies Recipe makes just 6-8 cookies, perfect for when you want a fresh, homemade treat without leftovers. These cookies are soft, chewy, loaded with melty chocolate chips, and ready in under 30 minutes—no mixer required!

Trust me, once you taste these golden, buttery, and perfectly crisp-on-the-edges cookies, you’ll be making them on repeat.

Why You’ll Love This Recipe

✔ Perfect for a Quick Treat – No need for a full batch, just the right amount!
✔ One-Bowl, No Mixer Needed – Easy cleanup and minimal effort.
✔ Soft & Chewy – Golden edges with a gooey center, just like a bakery cookie.
✔ Ready in 20 Minutes – From mixing to baking, it’s super fast!

Ingredients

You only need a few pantry staples:

• Unsalted Butter – Melted for a rich, chewy texture.
• Brown Sugar – Adds moisture and a caramel-like depth.
• Granulated Sugar – Helps create a crispy edge.
• Egg Yolk – The secret to soft, chewy cookies in small batches.
• Vanilla Extract – Enhances flavor.
• All-Purpose Flour – The base for perfect cookie structure.
• Baking Soda – Helps the cookies rise slightly.
• Salt – Balances the sweetness.
• Chocolate Chips – Use semi-sweet, dark, or milk chocolate!

Note: Ingredients with measurements will be right under the article in the recipe card.

How to Make Small Batch Chocolate Chip Cookies

Step 1: Preheat & Prepare

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 2: Melt the Butter & Mix the Sugars

In a small bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.

Step 3: Add the Wet Ingredients

Mix in the egg yolk and vanilla extract until well combined.

Step 4: Combine the Dry Ingredients

In the same bowl, add flour, baking soda, and salt. Stir until a soft dough forms.

Step 5: Fold in the Chocolate Chips

Gently fold in the chocolate chips, saving a few to press on top before baking.

Step 6: Scoop & Bake

Scoop 6-8 cookie dough balls onto the prepared baking sheet, spacing them apart.
Bake for 9-11 minutes, or until the edges are lightly golden but the centers are still soft.

Step 7: Cool & Enjoy

Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack. Enjoy warm or store for later!

Pro Tips for Perfect Cookies

✔ Use Melted Butter – This gives the cookies a rich, chewy texture.
✔ Don’t Overmix – Stir just until the flour disappears for soft cookies.
✔ Slightly Underbake – They’ll continue baking on the hot pan!
✔ Chill the Dough (Optional) – For thicker cookies, chill for 15 minutes before baking.

How to Serve

• Warm & Fresh – Nothing beats a warm, melty cookie!
• With Ice Cream – Make an ice cream sandwich.
• With a Glass of Milk – The classic combo.
• Dipped in Coffee or Hot Chocolate – A cozy treat!

Make Ahead and Storage

Storing Leftovers

Keep cookies in an airtight container at room temperature for up to 3 days.

Freezing Dough

Roll dough into balls and freeze for up to 3 months. Bake straight from frozen, adding 1-2 extra minutes.

Reheating

Warm cookies in the microwave for 10-15 seconds for a fresh-from-the-oven taste.

FAQs

1. Can I use a whole egg instead of just the yolk?

For small batches, using the whole egg can make the cookies too cakey. Stick with just the yolk for the best texture.

2. Can I double this recipe?

Yes! Just double all the ingredients for a larger batch.

3. Can I use different chocolate?

Absolutely! Try white chocolate, dark chocolate, or even chocolate chunks for variety.

4. How do I get perfectly round cookies?

Right after baking, use a spoon to gently shape the edges while they’re still warm.

Final Thoughts

These Small Batch Chocolate Chip Cookies are the perfect solution when you want just a few cookies without the hassle of a full recipe. Soft, chewy, buttery, and packed with gooey chocolate chips—they’re quick, easy, and always satisfying.

🍪 What’s your favorite way to enjoy cookies? Let me know below! 👇✨

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