Make these Small Batch Chocolate Chip Cookies using just one bowl and 9 ingredients!
Perfect for when you want to eat cookies now! This recipe for soft, chewy cookies, loaded with chocolate chips is ready in less than 30 minutes!
Why you’ll love this recipe
Do you ever get that urgent craving-a-warm-cookie feeling? That’s where these small batch Chocolate Chip cookies come in. These are fast to make and taste absolutely amazing! Perfect for small families, couples and for when you just can’t have a whole batch of cookies sitting around begging to be eaten!
There are so many reasons why you’ll love these cookies!
- no waiting for butter to soften – use the microwave
- only one bowl required which means less cleaning up
- no chilling the dough
- makes just 10 thick, soft and chewy cookies
- mix and cook in just 20 minutes
All the typical cookie ingredients are in this cookie recipe but there are a few ingredients that need special mention.
- brown sugar is for moisture and chewiness – you can use dark brown sugar if you prefer
- white sugar helps the cookies spread so don’t omit this
- only an egg yolk is needed – the white can be frozen for later to use in Italian meringue butter cream or lemon macarons
While these cookies are perfect just as is, you might like to try something different. Omit the ½ cup semi sweet chocolate chips for-
- ¼ cup white chocolate chips and ¼ cup chopped macadamia nuts
- ¼ cup milk chocolate chips and ¼ cup chopped hazelnuts
- ½ cup peanut butter chips
Before you start, preheat the oven to 350ºF/180ºC because this will take 10 minutes to heat.
These are a small batch cookie recipe that could not be more simple to make!
- Soften the butter in the microwave then add brown and white sugar.
- Whisk in egg yolk and vanilla.
- Mix in flour, baking soda, salt and chocolate chips.
Tips for success and FAQ’s
Because this is a small batch cookie recipe it is easy to incorrectly measure an ingredient which would lead to an imbalance in the dough. Therefore I recommend weighing the ingredients.
If using measuring cups, follow my preferred method for measuring the flour. To begin, stir the flour to reduce compaction. Then spoon the flour into the measuring cup and use a knife to level it off.
For even cooking, turn the oven tray after 7 minutes of baking.
If too much flour is added the dough may be too dry. In that case use a little of the egg white to moisten the dough.
No, it’s important to leave the cookies dough mounded.
These cookies cook really quickly. When done they will be lightly browned around the edges, set on top and puffy in the middle. The middle will fall a bit on cooling.
This recipe was first published on October 3, 2017 as a full batch chocolate chip cookie recipe.
More recipes like this
If you enjoyed this recipe, be sure to give it a star rating and leave a comment or tag me on instagram @marcellina.in.cucina.
Either way, I love to hear from you!
If you haven’t yet subscribed to the newsletter, don’t forget to click here so that you don’t miss out on more delicious food, tips and news!
Small Batch Chocolate Chip Cookie Recipe
- ¼ cup (60 grams) unsalted butter room temperature
- ¼ cup (50 grams) firmly packed brown sugar
- 4 teaspoons superfine (castor) sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ⅔ cup (85 grams) all purpose (plain) flour
- ¼ teaspoon baking soda
- ⅛ teaspoon fine salt
- ½ cup (85 grams) semi sweet (dark) chocolate chips
- Preheat oven to 350ºF/180ºC. Line a large baking tray with non stick paper.
- Place the butter in a medium microwave-safe mixing bowl and soften on high for 5-10 seconds until softened but not melted. It shouldn't be hot otherwise the egg will cook.
- Whisk the butter, brown sugar and white sugar until well combined and smooth. Add egg yolk and vanilla. Whisk until thoroughly combined.
- Sieve flour, baking soda and salt directly over the bowl and into the butter mixture.
- Using a spatula or wooden spoon, mix in flour followed by chocolate chips.
- Use a small cookie scoop or divide mixture into 10 portions and roll into balls. Don't flatten.
- Bake in preheated oven for 9-12 minutes.
- Cool on baking tray for 5-10 minutes. Then cool on wire rack.
- I recommend weighing the ingredients. However, if using measuring cups, follow my preferred method for measuring the flour. To begin, stir the flour to reduce compaction. Then spoon the flour into the measuring cup and use a knife to level it off.
- Butter should not be melted completely or hot. Hot butter will cook the egg – you don’t want that!
- For even cooking, turn the oven tray after 7 minutes of baking.