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Small Batch Chocolate Chip Cookies

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!

Chocolate chip cookies on a white plate with bottle of milk in the background and more cookies on wire rack.

Why you’ll love this recipe

Do you ever get those urgent cookie craving hits? 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! Give my amazing Coffee Cookies or Lemon Curd Cookies a try while you’re creating tasty cookie treats.

  • no waiting for butter to soften to room temperature – 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

Ingredient Notes

Ingredients as in the recipe card.

All the typical cookie ingredients are in this small batch chocolate chip cookie recipe but there are a few ingredients that need special mention.

  • Light 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 – collect egg whites and freeze for later to use in Italian meringue butter cream or lemon macarons or for something savory, try my Egg White Frittata.

Variations

While these cookies are perfect just as is, you might like to try something different. Omit the 1/2 cup semi sweet chocolate chips for-

  • 1/4 cup white chocolate chips and 1/4 cup chopped macadamia nuts
  • 1/4 cup milk chocolate chips and 1/4 cup chopped hazelnuts
  • 1/2 cup peanut butter chips

Or try these flavor variations.

  • For a nutty, bold flavor, you could brown butter in a pan before cooling and using in this recipe.
  • Add 1/4 teaspoons of ground cinnamon.
  • Toss in some toasted, chopped hazelnuts.

Instructions

Before you start, preheat the oven to 350ºF/180ºC because this will take 10 minutes to heat.

Four-step photo collage showing how to make the recipe.

This is a small batch recipe that could not be more simple to make!

  1. Soften the butter in the microwave then add brown and white sugar.
  2. Whisk in egg yolk and vanilla.
  3. Mix in flour, baking soda, salt and chocolate chips
  4. Use a cookie scoop or divided the cookie dough into 10 portions. Don’t flatten.

Bake in the preheated oven fo 9-12 minutes. Leave on the baking sheet for 5 minutes or so then transfer to a wire rack to cool completely.

Tips for success and FAQ’s

Close up of the inside of the cookie.

With small batch recipes, it’s 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.

Why are my chocolate chip cookies hard and not chewy?

If too much flour is added the dough, the cookies can turn out to be hard and dry. Next time be sure to measure the ingredients correctly and if needed add a little of the egg white to moisten the dough.

Should I flatten the cookie dough before baking?

No, it’s important to leave the cookie dough balls mounded.

How to tell if the cookies are done?

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.

Two cookies with one broken in half on a white plate.

This recipe was first published on October 3, 2017 as a full batch chocolate chip cookie recipe.

More recipes like this

Chocolate Panettone
Vanilla Muffins with chocolate chip variation
Cannoli Cake
Cocoa Brownies with Dark Chocolate

Made this recipe?
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chocolate chip cookies on black wire rack.

Small Batch Chocolate Chip Cookie Recipe

These Small Batch Chocolate Chip Cookies use just one bowl and 9 ingredients. A quick recipe that will have you eating warm cookies in 20 minutes! The longest thing you have to wait for is the oven to heat up!!
5 from 62 votes
Print Pin Review
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings:10 cookies
Author: Marcellina

Ingredients

  • ¼ cup unsalted butter (60 grams)
  • ¼ cup firmly packed light brown sugar (50 grams)
  • 4 teaspoons granulated sugar (castor)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • cup all purpose (plain) flour (85 grams)
  • ¼ teaspoon baking soda
  • teaspoon fine salt
  • ½ cup chocolate chips – dark/semi sweet (85 grams)

Instructions

  • Preheat oven to 350ºF/180ºC. Line a large baking sheet with non stick parchment paper.
  • Place the butter in a medium microwave-safe mixing bowl and soften on high for 15-20 seconds stopping every 5 seconds to check. It should be just softened with some melted butter but not completely melted. It shouldn't be hot otherwise the egg will cook.
  • Using a wooden spoon, beat the butter, brown sugar and white sugar until well combined and smooth. Add egg yolk and vanilla. Beat until thoroughly combined.
  • Sieve flour, baking soda and salt directly over the bowl and into the butter mixture.
  • 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.

Notes

Tips for success
  • 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.
  • Reduce the oven temperature to 325ºF (162ºC) for more chewier cookies.
Tried this recipe? Give it a star rating and leave a comment below!

Nutritional Estimate Per Serving

Calories: 152kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 69mg | Potassium: 73mg | Fiber: 1g | Sugar: 10g | Vitamin A: 168IU | Calcium: 37mg | Iron: 1mg

Nutritional Disclaimer

Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.

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5 from 62 votes (62 ratings without comment)

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4 Comments

  1. I love a good chocolate cookie! These look terrific and seem easy to prepare too.

  2. Mmmm. These look great. My husband likes chocolate chip cookies like this and I can’t ever seem to get them right! Will be trying this.

    1. I think you will like this chocolate chip cookies, Susan, and I hope your husband does too! Let me know what you think.