If you’re craving a chocolate chip cookie with less crispness, this small batch chocolate chip cookies recipe is your golden ticket. Ever crave a warm chocolate chip cookies?
But you know you don’t need 24 cookies. Well, today I’ve got the answer for you because we’re making small batch chocolate chip cookies, which make the perfect amount for when that chocolate chip craving hits. All you need is one bowl and a few minutes, and you’ll be able to satisfy that craving. If you are a sweet lover, you will try these cookie recipes, perfect for a sweet treat.
4-ingredient peanut butter cookies to almond flour chocolate chip cookies, banana bread chocolate chip cookies, and even sugar cookies.
Why Small Batch Chocolate Chip Cookies?
Personally, I’m a huge fan of this small batch chocolate chip cookies recipe. Why? Because this recipe is the best solution for a sweet, chocolaty craving with less time. Need a single bowl, add ingredients, make dough, and you will have warm, gooey, chewy chocolate chip cookies within half an hour.I judge a good chocolate chip on that balance of crispy outside, chewy inside sweetness to dark chocolate chips and it’s all about those variation.These cookies are perfect for college students, small families, and kids’ school lunch, or anyone in need of a quick dessert recipe.
Ingredients You’ll Need
Here’s what you’ll need to make the best small batch chocolate chip cookies:
- 1/2 Cup of un salted Butter
- 1 Cup of All-Purpose Flour
- 1/2 Cup of Sugar (brown or white)
- 1/2 tsp Vanilla Extract
- A Pinch of Salt
- 1 Egg (or egg substitute for an eggless version)
- 1/2 cup of Chocolate Chips (or chunks) If you’re out of chocolate chips, feel free to use chunks of chocolate, or even mix in some nuts for extra crunch.
Equipment You’ll Need
Mixing Bowls
Baking Sheet
Cookie Scoop
Cooling Rack
Measuring Cups and Spoons
Parchment Paper
Step-by-Step Instructions
Mix the Wet Ingredients
Add sugar and unsalted butter at room temperature, then beat on medium speed with an electric mixer until well combined. Then add vanilla extract and one large egg at room temperature, and mix all ingredients well.
Mix the Dry Ingredients
Add flour, baking soda, and salt (If you use all-purpose flour in these cookies, you can skip the baking soda.)
Combine the Wet and Dry Ingredients
Wet ingredients and mix them just until the dough forms. Add half a cup of semi-sweet chocolate chips. Scoop the cookie dough using a medium-sized cookie scoop ( about 2 tablespoons with a spoon) and place 12 cookies on a baking sheet, spacing them slightly apart.
Bake the Cookies
Bake the chocolate chip cookies for 8 to 10 minutes at 350F until the edges are lightly golden.
When your cookies rise and spread on the baking tray,
That means the cookies are ready to come out of the oven.
Let the cookies cool on the tray for 5 minutes, then transfer them to a cooling rack to cool completely.
Expert Baking Tips for Small Batch Chocolate Chip Cookies
- Weigh your butter! It’s more accurate than using a measuring cup. soft (not melted) butter for best results.
- Creaming matters. Mixing soft butter with sugars until light and fluffy adds air and gives cookies that chewy-inside, crispy-edge texture we all love.
- Use both sugars. White sugar adds crispiness, while brown sugar keeps the cookies soft and rich in flavor.
- Room temp ingredients = smoother dough. Let your butter and egg sit out a bit before mixing.
- Cornstarch is your chewy secret weapon. Just a tablespoon helps keep cookies soft in the center seriously game-changing.
- Don’t skip the chill. Roll the dough into balls and pop them in the fridge for about an hour. It helps cookies hold their shape and bake beautifully.
- Freeze for future cravings. After chilling, freeze the dough balls in a zip bag. Need cookies later? Thaw for 20 mins and bake fresh!
- Use good-quality chocolate chips or chunks. More melt, more flavor—worth it every time.
- Leave space on the tray. Cookies spread, so make sure they’re not too close together.
- Let them cool a bit. I know it’s hard, but giving them 5–10 minutes on the tray helps them set without falling apart.
Storing and Freezing Small Batch Chocolate Chip Cookies
Make-Ahead Tip for Perfect Cookies Every Time! To get beautifully shaped cookies, scoop and shape your dough, then chill it in the fridge for about an hour. Once the dough sets, it bakes evenly no matter how you started—soft, gooey, and delicious every time.
Want to get ahead? Prepare your dough, chill it, then pack the cookie dough balls into resealable bags and freeze them. Craving cookies after a long day at school or work? Just take out a few, let them sit at room temperature for 20 minutes, and bake fresh cookies on the spot. It’s a sweet little time-saver! 🍪
For more information on the nutritional benefits of using high-quality ingredients like butter, visit Small Batch Chocolate Chip Cookies neutrients
FAQS
How long will homemade chocolate chip cookies last?
If you want to store homemade chocolate chip cookies for a long time,, freshly baked cookies usually you can store at room temperature for about 4 days If you want to store a long time, you can place in the freezer, packed in a zip bag or an air-tight container, up to 3 months.
What size scoop for chocolate chip cookies?
The perfect scope size for small cookies, which I use, is a 1-inch scoop, almost equal to 1 tablespoon for the large cookies, for a 2-inch scoop, equal 3-tablespoon.
Can you over mix chocolate chip cookies?
Yes, you can overmix chocolate chip cookie dough! Overmixing activates the gluten, which makes cookies tough instead of soft and chewy.
How do you keep chocolate chip cookies from getting hard?
- Don’t overbake: Take them out of the oven just before they look fully set. They’ll continue to cook on the hot baking sheet.
- Use brown sugar to keep the cookies soft.
Conclusion
Small batch chocolate chip cookies are always a treat, but when you get a good one, it’s something special. We’ve baked, tested, and eaten many cookies, and now I’ve got the ultimate small batch chocolate chip cookies recipe for you, packed with a few extra flavors.
There’s so much fancy stuff out there, but honestly, is there anything better than a perfect small batch chocolate chip cookies? Once you try this, you’ll never try another recipe again. I’m pretty sure butter would come in at number one every time.
There’s nothing quite like a warm small batch chocolate chip cookies. When you get the perfect one, it’s life-changing. After testing different sugars, flours, and fats, the secret? A little brown butter for that rich, nutty flavor, a mix of all-purpose and bread flour for the perfect chew, and those big chunks of chocolate that melt just right. These cookies hit all the marks—gooey centers, crispy edges, and all the flavors you crave. Once you bake these, you won’t want to go back to any other Dessert recipe. Enjoy every delicious bite.
