This small batch chocolate chip cookies recipe makes one dozen of your favorite, chewy chocolate chip cookies.
They're perfect when you want a homemade cookie but don't want to make a full recipe. Plus, I give you all the tips to make the dough ahead of time and different flavor variations!
It's not really a secret my award-winning recipe for chocolate chip cookies is a hit. I've been making it for 25 years, and it has won chocolate chip cookie contests many times! This small batch is based on that recipe.
Why you'll love this recipe
I'm not going to judge why you might want just one dozen cookies (as I eat one dozen chocolate chip cookies by myself)! My original cookie recipe makes almost 4 dozen cookies, and it's a lot!
If you're not up for freezing (see my tips on freezing) or refrigerating extra dough, and don't want to do the math to cut my award-winning cookie recipe down, I've provided this stellar small batch recipe just for you!
- Make just one dozen classic chocolate chip cookies (or 6 bakery-size) with this small batch recipe.
- No chilling required for soft and chewy deliciousness!
- You can have a batch of cookies in about 30 minutes because there is no need to chill this dough.
- These are easy to make with basic baking ingredients, and taste just as delicious as my full batch of my classic CCC recipe.
You may also like my skillet chocolate chip cookie that is made right in the pan, no mixing bowl required!
Jump to:
Ingredients
I'm giving you a recipe without the hassle of special ingredient preparation. So many small batch cookie recipes ask you to split an egg, or mix tiny amounts of butter and sugar together to get "cookies for two," or 6 little cookies.
In a small batch of chocolate chip cookies, every ingredient does a job. I've made this recipe easy by using one whole egg.
- All-Purpose Flour: Fluff or sift your flour before measuring it so you don't get it packed tightly in the cup. For gluten-free, use a 1:1 gluten-free baking flour.
- Salt: I use a fine salt so it disperses into the dough well.
- Baking soda: The leavener of choice for chocolate chip cookies.
- Salted Butter: You keep this in the fridge so it's always on hand! Bring it just to room temperature before using it.
- Brown Sugar: Use light or dark brown sugar.
- Granulated Sugar: You can swap this for coconut sugar but the cookie texture will be slightly different.
- Egg: Use just one large egg for this simple recipe.
- Vanilla Extract: Enhances the overall flavor.
- Chocolate Chips: I like to use a mix of semi-sweet and milk chocolate chips.
Expert recipe
To get the science, texture, and flavor just right without having to split an egg, my recipe makes one dozen cookies instead of six like other recipes.
How to make a small batch chocolate chip cookies recipe
- Heat your oven ahead. Please make sure to use an oven thermometer so you know your temperature is correct.
- Line cookie sheets with parchment or a silicone baking mat. This not only helps cleanup, but helps the bottom of your cookies bake perfectly.
- Beat the butter and sugar together first, then add the eggs and mix that well. aerating the batter before adding the flour helps with leavening and lift.
- Divide the dough into 6 or 12 equal balls and bake!
- Step 1: Mix together the dry ingredients; set aside.
- Step 2: In another bowl, mix together the butter, and sugars.
- Step 3: Add egg and vanilla and blend together.
- Step 4: Add the dry ingredients and mix together to make the dough.
- Step 5: Stir in the chocolate chips.
- Step 6: Portion dough onto a parchment lined baking sheet and bake.
Pro tips
Mixing chocolate chips
It's not really a secret, but I've been using both milk chocolate and semi sweet chocolate in my chocolate chip cookies for years. Like 25 years!
The mix of chocolate in cookies makes our tastebuds so happy. The creamy sweetness of milk chocolate plus the stronger, tangy and slightly bitter taste of dark chocolate are the perfect party for your tongue. I highly recommend the mix.
The mix of both chocolates in cookies was my secret for a long time. Just recently Levain bakery in New York created a version of their cookie with both chips. Copycats!
Egg science in cookies
The formula had to be just right so I could use one whole egg. No one wants to split an egg in half! And I like to have both the egg white and yolk in my cookies.
The egg yolk adds richness and helps with the chewy factor, while the egg white provides a bit of loft and leavening, and helps with the structure of the cookie.
What kind of flour to use
Use regular all-purpose flour. There's no need to be adding cornstarch or high protein bread flour to get the perfect texture for this cookie recipe.
I suggest fluffing, or sifting your flour and measuring with a light hand so you don't have an overly floury cookie.
Sugar adds flavor
Brown sugar is super important in chocolate chip cookies. The molasses in brown sugar adds both flavor and softeness to the cookie. It helps create a soft, chewy cookie rather than a crumbly cookie.
You can use either light brown sugar or dark brown sugar. Both are delicious, it just depends on how rich you want your cookies to taste. I often go for dark brown sugar just for a more intense flavor.
Tools to bake Small Batch Chocolate Chip Cookies
I have some favorite tools for baking cookies that are worth the investment. Even if you're not baking often, the right tools will ensure complete success when you do reach for the flour and sugar.
Vollrath Rimless Baking Sheet - Heavy gauge baking sheets that will last forever.
Stacking Measuring Cups - These include handy partial measurements that help with any baking.
Spring Chef Measuring Spoons - The perfect spoons because they fit in small jars!
Three Cookie Scoops - This set lets you choose your own size.
Variations
- Espresso Chocolate Chip Cookies: Mix in a teaspoon of instant espresso powder to the dough when you add the flour.
- Nutty: Replace some of the chocolate chips with chopped nuts of your choice.
- White Chocolate: Make white chocolate macadamia nut cookies by replacing the chocolate chips with a mixture of white chocolate chips and chopped macadamia nuts.
Make-ahead and storage instructions
- Make the dough ahead, divide into balls and freeze the balls for up to 2 months.
- Make the dough ahead and keep it in the fridge for up to a week. Bake as desired, adjusting cooking time if cookie dough is cold.
- Bake the cookies and store airtight for up to 2 days.
- Bake the cookies and freeze airtight for up to a month.
FAQs
Make sure to not over bake your cookies. Underbaking them just slightly will help them stay soft once cool. You can also store them in an airtight container with a slice of fresh bread! The moisture from the bread keeps the cookies soft and tender.
Using butter that is just soft but not warm or too soft will help your cookies stay fluffy. That butter is creamed with the sugars to create air pockets and combined with just the right amount of dry ingredients, cookies will keep some structure and not bake too flat.
No, these cookies can be baked right after mixing. Chilling cookie dough allows the flour to absorb some of the moisture in the dough and the cookies often bake darker and chewier. But they will be soft and delicious without chilling.
I use Cup4Cup brand flour for gluten free cookies. It is a one-to-one substitution. The cookies take a little longer to bake.
For chocolate chip cookies without butter, substitute Miyokos cultured, non-dairy butter.
More cookie recipes
- Pistachio Lace Cookies
- Peanut Butter Blossom Cookies
- Black Sesame Chocolate Chip Cookies
- Cashew Cookies with Brown Butter Frosting
- Chocolate Marshmallow Cookies
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📖 Recipe
Small Batch Chocolate Chip Cookies Recipe
Ingredients
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
- 1 stick salted butter (½ cup)
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 1 cup chocolate chips (use a mix of milk chocolate and semi sweet)
Instructions
- Heat oven to 350ºF. Combine flour, baking soda, and salt in a bowl and set aside. In a separate mixing bowl, cream together the butter and sugars. Add eggs and vanilla and mix. Add the flour mixture, a little at a time, and mix. Stir in chocolate chips.
- Divide into 12 dough balls. Bake on parchment-lined baking sheets until golden around the edges and just set in the center, 10 to 12 minutes. Don't overcook! They continue cooking on the pan out of the oven. Let cool slightly (if you can wait) and remove from pan.
Video
Notes
- FLOUR! Everyone measures flour differently. If you tend to have a heavy hand make sure to sift your flour prior to measuring.
- CHOCOLATE CHIPS. There are a lot of chocolate chips in this recipe. Please feel free to use just ¾ cup if desired!
- GLUTEN OR DAIRY FREE: I use Cup4Cup for gluten free cookies. For chocolate chip cookies without butter, substitute Miyokos cultured, non-dairy butter.
Nutrition
Cookie Recipes from Tara Teaspoon
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
Amanda says
This is the absolute best chocolate chip cookie recipe I have ever used! I have made them several times and they are always a huge hit.
sigma says
3x makes 48 cookies
Tara T. says
Thank you for your comment. As with most recipes, serving sizes or in this case the # of cookies made can vary depending on many factors (i.e. the size scoop/spoon you use to form each doughball, how large or small you prefer your cookies, etc.). You will absolutely get more cookies from this recipe if you use less dough for each cookie. Tara
Bre says
Way too much flour somehow - very cakey
Tara T. says
Did you weigh or sift your flour? If you just scooped and leveled there's a good chance a few extra tablespoons of flour were included.
I have a section on flour in the post where I explain: "I suggest fluffing, or sifting your flour and measuring with a light hand so you don't have an overly floury cookie."
I hope you'll try them again!