Small Batch Chocolate Chip Cookies
Small Batch Chocolate Chip Cookies is perfect to make when you crave some chocolate chips cookies but don’t want to be stuck with a dozen cookies or more. This small batch cookies recipe makes just 6 cookies that are chewy, soft and dusted with flaky sea salt!
I made noodles the other day and my husband kept quoting Kung Fu Panda when the dad says, “We are noodle folk! Broth runs in our veins!” And since then I’ve been correcting him saying we aren’t noodle folk, we are cookie folk! For just chocolate chip cookie recipes, I have a Crumbl Chocolate Chip Cookie Recipe, my full batch Chocolate Chip Cookies, Chocolate Chip Cookie Bars, Oatmeal Chocolate Chip Cookies and Brown Butter Chocolate Chip Cookies! (Would it surprise you if I said those aren’t even all my chocolate chip cookie recipes?! I just didn’t want to overwhelm you haha!)
Why This Recipe Works
- Perfect cookie batch size. This small batch chocolate chip cookies recipe is perfect when the cookie craving hits but you don’t want to be stuck with a dozen or so cookies! This recipe makes 6 cookies — just enough cookies to enjoy all by yourself for two or so days (or one day tbh!) or to share with your family for the day!
- Thick and chewy cookies. These are perfectly chewy chocolate chip cookies! The cornstarch is a big help in creating that texture.
- Easy small batch chocolate chip cookies. Not only is this recipe small, but it uses simple ingredients too! Making it a perfect and easy dessert to make in a pinch.
- Easy measurements. This recipe is perfectly measured to make a small batch instead of having to measure out weird amounts of a half batch of Chocolate Chip Cookies.
- Unsalted Butter: If you use salted butter, I would omit the salt in this small batch cookies recipe.
- Brown Sugar: I use light brown sugar. If you use dark brown sugar, the color of your cookies will be slightly deeper.
- Egg Yolk: Since this is a small batch chocolate chip cookie recipe, the easiest way 1/2 the whole egg is to use just the yolk. The yolk is better to use for the cookies than the whites because it has a higher fat content so it will make the cookies chewier.
- All-Purpose Flour: The key to a perfectly soft and chewy cookie is to get the ratio or flour and butter right.
- Cornstarch: The cornstarch will help the cookies stay thick and chewy.
- Semi-Sweet Chocolate Chips: My regular chocolate chip cookies recipe uses chocolate chips and chopped chocolate. To simplify things, this small batch of chocolate chip cookies just uses the chocolate chips. If you want to add chopped chocolate as well, you can.
- Flaky Sea Salt: Topping the chocolate chips with flaky sea salt is a delicious way to enhance the flavor.
- Cream the wet ingredients. Add the butter, brown sugar and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream until smooth. Add the egg yolk and vanilla extract. Mix to combine, scraping down the sides of the bowl as needed.
- Add the dry ingredients. Add the flour, baking soda, cornstarch and salt to the bowl. Mix until just combined. Fold in the chocolate chips. Cover and chill the small batch cookie dough for 15 minutes.
- Bake the small batch chocolate chip cookies. Portion the dough into 6 cookie dough balls. Place them on a baking sheet lined with parchment paper. Bake at 350°F for 10 minutes or until the edges are set and the tops are lightly golden. Remove and let rest on the cookie sheet for 5 minutes. Remove and let cool on a cooling rack. Enjoy!
You can use a large round cookie or biscuit cutter to swish the cookies right after baking to bring in the edges and make them perfectly round. (I have an Instagram video that shows this in action).
When mixing the dry ingredients into the cookie dough, stop mixing right when the cookie dough comes together. Scrape down the sides of the bowl to make sure you’ve gotten all the dry ingredients incorporated. If there are still some dry ingredients that need to be mixed, I would use your rubber spatula. You don’t want to over mix the dough.
You can use semi-sweet chocolate chips or milk chocolate chips. I prefer semi-sweet because the flavor is richer. You can also use some semi-sweet baking chocolate or extra chocolate chips chopped up or some mini chocolate chips in there as well to have a more saturated amount of melted chocolate in the cookies!
The 15 minutes of chill time is just enough to help the dough set a little bit so you get the proper spreading while baking in the oven.
Some delicious variations for this recipe is to swap out the semi-sweet chocolate chips for white chocolate chips, add your favorite kind of chopped nuts, use mini M&Ms, etc.
Make Ahead, Storing, and Freezing
You can definitely make this small batch chocolate chip cookie recipe ahead of time and simply chill the dough for longer than the 15 minutes. You can chill it for up to 24 hours if you’d like. Remove the dough and let sit at room temperature for a little bit to make it easier to form into cookie balls.
Remember, this is a small batch cookie recipe! So you’ll only get 6 cookies. If you happen to have leftovers (then a round of applause is obviously necessary for your amazing self control!) then you can store them in an airtight container or ziplock bag at room temperature for 2-3 days.
Check out my Freezing Cookie Dough and Freezing Cookies posts for everything you need to know about storing and freezing!
This is a great question! There are multiple ways to do it. You can crack the egg into a bowl and whisk it together, then measure out half of the mixture. Another, easier way to do it is to use just the egg yolk. Especially in a cookie recipe! Using just the egg yolk is a great option for making a small batch chocolate chip cookies recipe because you don’t use the full egg but you get all of the yolk, making the cookie chewier and richer!
Definitely! This chocolate chip cookie recipe is super delicious and would be perfect to multiply if you are wanting to make it for a larger group of people. Click the 2x button in the recipe card to see the measurements needed for doubling this cookie recipe.
Yes! It’s just 15 minutes and you’ll be glad you did. It helps the butter get a little bit firmer so that the cookies have the perfect amount of spreading in the oven.
You can, but you should pop on over to my Milk Chocolate Chip Cookies recipe and make those too!
More Chocolate Chip Desserts
- Double Chocolate Chip Cookies
- Crumbl Triple Chocolate Chip Cookies
- Salted Tahini Chocolate Chip Cookies
- Chocolate Chip Cookie Cake Recipe
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Small Batch Chocolate Chip Cookies
- 1/4 cup unsalted butter - softened
- 1/3 cup brown sugar - packed
- 1 tablespoon granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 cup + 1 tablespoon all-purpose flour
- 1 teaspoon cornstarch
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- flaky sea salt - for topping
- Preheat oven to 350°F. Line a baking sheet with parchment paper, set aside.
- In the bowl of a stand mixer fitted with a paddle attachment cream the butter, brown sugar, and granulated sugar for 1-2 minutes. Add the egg yolk and vanilla extract and mix to combine. Scrape down the sides of the bowl with a rubber spatula.
- Add the flour, cornstarch, baking soda and salt. Mix to combine, scraping down the sides of the bowl with a rubber spatula. Fold in the chocolate chips with the rubber spatula. (Cover the bowl with plastic wrap, chill dough for 15 minutes then scoop).
- Use a 2 T sized cookie scoop (size 30 scoop) to portion out 6 total cookie dough balls. Place the balls on the prepared baking sheet. Sprinkle the tops of each cookie dough ball with flaky sea salt. Bake for 10 minutes or until the edges are set and the tops are barely golden.
- Remove from the oven, let side on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.