There’s something magically comforting about a fresh batch of homemade cookies, especially when you don’t want to make a mountain of them. This Small Batch Chocolate Chip Cookies Recipe is exactly what you need for those moments—a quick, simple, and incredibly satisfying way to enjoy soft, chewy cookies without waste. Perfect for satisfying those chocolate cravings, this recipe uses basic pantry ingredients yet delivers a next-level flavor and texture experience that feels indulgent and special.
Ingredients You’ll Need
These ingredients are straightforward, but each one plays a crucial role in creating that iconic balance of soft centers, lightly crisp edges, and bursts of melty chocolate. From the melted butter that enriches the dough to the sea salt that elevates the sweetness, every element contributes to making these cookies insanely good.
- ¾ cup (90 g) all-purpose flour: Spoon and level it carefully so your cookies stay soft and tender, not dry or cakey.
- ¼ tsp baking soda: Helps the cookies spread just right and keeps them delightfully chewy.
- ¼ tsp fine sea salt: Balances the sweetness and enhances the chocolate’s depth of flavor.
- 4 tbsp (55 g) unsalted butter, melted and slightly cooled: Using melted butter results in a rich, chewy cookie texture that’s pure comfort.
- 3 tbsp packed light brown sugar: Adds moisture and a subtle caramel undertone that makes these cookies extra irresistible.
- 2 tbsp granulated sugar: Contributes to lightly crisp edges, creating the perfect textural contrast.
- 1 large egg yolk: Adds richness without creating too much dough—perfect for a small batch!
- ½ tsp pure vanilla extract: Gives that classic homemade cookie aroma that makes your kitchen smell heavenly.
- ⅓–½ cup (60–85 g) semi-sweet chocolate chips or chunks: Quality chocolate is key here for melty pockets of chocolate bliss in every bite.
- Flaky sea salt: A finishing touch that amps up the sweet-salty flavor and makes these cookies stand out.
How to Make Small Batch Chocolate Chip Cookies Recipe
Step 1: Preheat the Oven and Prepare Your Pan
Start by heating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. This little prep step is essential to prevent sticking and promote even baking, ensuring your cookies come out perfect every time with minimal cleanup.
Step 2: Mix the Wet Ingredients
In a medium bowl, whisk together the melted and slightly cooled butter with the brown sugar and granulated sugar until the mixture becomes smooth and glossy. This simple base is what gives your Small Batch Chocolate Chip Cookies Recipe their signature chewy texture and rich flavor. Then add the egg yolk and vanilla extract, whisking again until everything is fully combined and luscious.
Step 3: Add the Dry Ingredients
Sprinkle the flour, baking soda, and salt directly over your wet ingredients. Use a spatula or wooden spoon to gently fold the mixture until no streaks of flour remain. Here’s a tip: avoid overmixing. A few small lumps are perfectly fine and actually help keep the cookies tender instead of tough.
Step 4: Fold in the Chocolate
Now for the best part—fold in the chocolate chips or chunks evenly through your dough. The dough will be soft but should hold together nicely. If it feels too sticky, let it sit for about 5 minutes to allow the flour to hydrate—that rest makes a world of difference for handling.
Step 5: Scoop and Shape the Cookies
Scoop the dough into 4 to 6 even portions depending on the size you like. Roll each portion into a ball and arrange them on the prepared baking sheet, leaving room for the cookies to spread as they bake. For that irresistible bakery look, press a few extra chocolate chips on top of each mound before popping them in the oven.
Step 6: Bake Until Just Set
Bake your Small Batch Chocolate Chip Cookies Recipe for 8 to 11 minutes until the edges are just lightly golden and the centers still look soft. Remember, pulling them out a little underdone is key to getting that soft, chewy center. The cookies will continue to set as they cool on the hot pan.
Step 7: Cool and Finish
Allow the cookies to cool on the baking sheet for 5 to 10 minutes, then move them to a wire rack if you want a firmer texture. While they’re still warm, sprinkle a tiny pinch of flaky sea salt over the tops. This finishing touch takes the flavor to another level—a sweet and salty explosion that makes these cookies downright insanely good.
How to Serve Small Batch Chocolate Chip Cookies Recipe
Garnishes
A sprinkle of flaky sea salt right after baking is a simple but transformative garnish that gives these chocolate chip cookies a gourmet touch. You can also experiment with a light dusting of cinnamon or a few finely chopped nuts for added texture and flavor complexity.
Side Dishes
Serve these cookies with a cold glass of milk, a scoop of vanilla ice cream, or even a hot cup of coffee or tea. Each pairing highlights different flavors in the cookies—from the caramel notes in the brown sugar to the chocolate bursts—making every bite feel special.
Creative Ways to Present
For a fun twist, sandwich two cookies around a scoop of ice cream or spread some peanut butter or Nutella between them. Another idea is to gently warm them and serve alongside fresh berries for a delightful contrast of textures and tastes. These little tricks can take your Small Batch Chocolate Chip Cookies Recipe from everyday treat to an unforgettable dessert.
Make Ahead and Storage
Storing Leftovers
Store your baked cookies in an airtight container at room temperature for up to 3 days. Placing a slice of bread inside can help keep them soft and chewy by maintaining moisture. Leftover dough can be refrigerated for 24 hours before baking to develop deeper flavor.
Freezing
If you want to save time for later, scoop the dough balls onto a baking sheet and freeze until firm. Then transfer them to a freezer-safe bag or container. You can bake from frozen, just add a couple of extra minutes to the baking time. This way, you always have freshly baked cookies ready without any extra effort.
Reheating
To enjoy your cookies warm and melty after storage, pop them in a preheated oven at 300°F (150°C) for 5 minutes or microwave for 10 to 15 seconds. This quick reheating brings back that just-baked, gooey goodness you crave without sacrificing texture.
FAQs
Can I substitute margarine or oil for butter in this Small Batch Chocolate Chip Cookies Recipe?
Butter is preferred because it provides the rich flavor and chewy texture that make these cookies so special. Margarine or oil can change the texture and taste, often resulting in a less chewy cookie. For best results, stick with unsalted butter as the recipe calls for.
What type of chocolate chips work best?
Semi-sweet chocolate chips or chunks are ideal because they balance sweetness and bitterness perfectly. Using good-quality chocolate ensures incredible flavor pockets throughout the cookie, making every bite insanely good.
Is it necessary to use just the egg yolk instead of the whole egg?
Yes, using only the yolk adds richness and moisture without creating too much dough for a small batch. The yolk helps keep these cookies soft and chewy, which is exactly what you want.
Can I make these cookies gluten-free?
You can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Just make sure it contains xanthan gum or another binder to mimic the texture. The cookies may turn out a little different in texture but should still be delicious.
How long do these cookies stay fresh?
Stored properly in an airtight container at room temperature, these cookies remain fresh and soft for about 3 days. To enjoy beyond that, freezing the dough or the fully baked cookies is a great option.
Final Thoughts
Whether you’re craving a quick sweet treat or want a perfectly portioned dessert to share, this Small Batch Chocolate Chip Cookies Recipe has you covered. It’s simple, comforting, and utterly delicious—a true go-to for cookie lovers who want that fresh-from-the-oven magic without the hassle of making a huge batch. Trust me, once you try this recipe, it’ll quickly become one of your favorites too!
Print
Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4-6 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These small batch chocolate chip cookies are a quick and easy treat made with simple pantry staples. Featuring a rich, chewy texture thanks to melted butter and a perfectly soft center with lightly crisp edges, they come together in one bowl and bake in just 8-11 minutes. Topped with a pinch of flaky sea salt, these cookies balance sweet and salty flavors for an insanely good homemade snack perfectly portioned for 4-6 cookies.
Ingredients
Dry Ingredients
- ¾ cup (90 g) all-purpose flour
- ¼ tsp baking soda
- ¼ tsp fine sea salt
Wet Ingredients
- 4 tbsp (55 g) unsalted butter, melted and slightly cooled
- 3 tbsp packed light brown sugar
- 2 tbsp granulated sugar
- 1 large egg yolk
- ½ tsp pure vanilla extract
Mix-ins
- ⅓–½ cup (60–85 g) semi-sweet chocolate chips or chunks
Topping
- Flaky sea salt, for sprinkling
Instructions
- Preheat the oven and prepare your pan: Heat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and promote even baking.
- Mix the wet ingredients: In a medium mixing bowl, whisk together the melted, slightly cooled butter, brown sugar, and granulated sugar until smooth and glossy. Add the egg yolk and vanilla extract, whisking again until fully combined.
- Add the dry ingredients: Sprinkle the flour, baking soda, and salt directly over the wet mixture. Gently fold in the dry ingredients using a spatula or wooden spoon until no streaks of flour remain. Avoid overmixing for tender cookies.
- Fold in the chocolate: Add the chocolate chips or chunks and fold evenly through the dough. The dough will be soft but should hold together; if sticky, let it rest for 5 minutes to hydrate the flour.
- Scoop and shape the cookies: Divide the dough into 4–6 even portions depending on desired cookie size. Roll each into a ball and place on the prepared baking sheet, leaving space for spreading. Press a few extra chocolate chips on top for bakery-style appearance.
- Bake until just set: Bake for 8–11 minutes until edges are lightly golden and centers look slightly soft. For soft, chewy cookies, pull them from the oven slightly underdone; they will finish setting on the hot pan.
- Cool and finish: Let the cookies cool on the baking sheet for 5–10 minutes before transferring to a wire rack for firmer texture. While still warm, sprinkle a pinch of flaky sea salt on top for a delicious sweet-salty finish.
Notes
- Use good-quality semi-sweet chocolate chips or chunks for the best flavor.
- Allow the dough to rest if very sticky to help hydrate the flour for better texture.
- Pull cookies from the oven slightly underdone to keep centers soft and chewy.
- Line your baking sheet to prevent sticking and promote even baking.
- Flaky sea salt on top enhances the chocolate flavor with a subtle salty crunch.
