These Small Batch chocolate chip cookies are guaranteed to be the best soft and chewy cookies you’ve ever had! This recipe is easily whip-able and will come together in less than 20 minutes for everyone to enjoy!
Since you are here, I know you will also love these other small batch recipes like this small batch snickerdoodle cookie recipe, small batch brownies, small batch baked chocolate donuts, these brown butter chocolate chip cookies, and this romantic small batch chocolate mousse.
You know those days when you are craving a soft and chewy chocolate chip cookie but don’t want to make a whole batch of cookies because that would just be too much? Well I am right there with you, especially since I also know many of us have small households and even small-batch cookies end up lasting longer than we would like.
So here I am happy to say that I have finally perfected the ultimate small batch cookies to really allow you to enjoy soft cookies, that are chewy, and packed with chocolate chips and won’t last for over two weeks (trust me on this one, these will fly!!)
This is the best small batch cookie recipe ever!
When I was working on these I struggle a little to get the perfect texture but after a few tries, I was able to get the best results with just one egg yolk. The bake time didn’t really change compared to a regular batch of cookies but since we are making a huge amount of cookies, jus tone large baking sheet is enough.
So what are you waiting for, let’s get baking to satisfy that cookie craving of yours!
Why you should make this easy small-batch chocolate chip cookies recipe?
- They are an easy one-bowl small-batch cookie recipe.
- You can make 8 small cookies with this recipe of 4 large ones.
- These can be made with chocolate chips or chocolate chunks of choice to fit your needs.
- They are chewy on the outside and have the most perfect chewy center.
- It can be made with an electric mixer, a stand mixer or even by hand using a whisk.
How to make small batch chocolate chip cookies VIDEO
Ingredients for these soft chocolate chip cookies
Here are the ingredients you will need to make the best chocolate chip cookies ever! Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Butter – This will give that perfect buttery flavor to your cookies!
- Light brown sugar – This will keep our cookies extra soft with a nice molasses flavor.
- Granulated sugar – I like to use a combination of sugars in my cookies. I use less granulated sugar because cookies that are too sweet are overkill.
- An egg yolk – Just one 🙂
- Flour– I use all-purpose flour for this recipe, but feel free to experiment with whole wheat flour for a healthier option.
- Cornstarch– This is my secret ingredient to extra chewy cookies!
- Baking soda
- Salt – when using unsalted butter, always add a bit of salt to your baked goods to add a depth of flavor.
- Vanilla – Pretty much the most magical ingredient… Makes everything taste amazing!
- Semi-sweet chocolate chips – I used regular sized semi sweet chocolate chips but if you have something else feel free to use that!
Using a kitchen scale to weigh your ingredients is the best way to go
how to make small batch of chocolate chip cookies?
This is how you can make these easy small batch chocolate chip cookies. Make sure to scroll down to the recipe card for the full detailed instructions!
- Cream the butter and sugar together in a mixing bowl until light and fluffy.
- Add in the egg yolk and vanilla extract and mix to combine
- Mix in the flour dry ingredients just until the flour mixture disappears.
- Fold in the chocolate chips.
- Using a cookie scooper, scoop out the cookie dough balls and place them on a parchment paper-lined cookie sheet.
- Bake in the preheated oven then allow the cookies to cool down on a wire rack before enjoying them with a glass of milk!
FAQ- Frequently asked questions
How to store these small batch chocolate chip cookies?
To store these chocolate chip cookies, place them in an airtight container or zip plastic bag. They will keep for up to 5 days.
How to store these small batch chocolate chip cookies?
To store these chocolate chip cookies, place them in an airtight container or zip plastic bag. They will keep for up to 5 days.
How to freeze this chocolate chip cookie dough?
You can also freeze your cookie dough before baking. This way whenever you get a craving for the most perfect cookies you can pull these out, let them thaw while you preheat your oven then bake. Make sure to bake them for 1-2 minutes longer since they will still be pretty cold.
What other mix-ins can I add to this recipe?
If you love chocolate chip cookies but want to take them up a notch here are some other mix-in ideas that you can play with in this recipe:
- Nuts
- Candied nuts
- White chocolate chips
- Chocolate chunks
- Peanut butter chips
- Add a Reese’s peanut butter cup in the center or these.
- To with Oreos before baking to really elevate them.
Can I double this recipe?
You sure can! If you want to double it you can stick with two egg yolks or just use one whole egg instead. If you did try to double this recipe make sure to let me know what everyone thought of these in the comments!
Small Batch Chocolate Chip Cookies
Small Batch Chocolate Chip Cookies
Ingredients
- 4 tablespoon butter Slightly softened
- ¼ cup brown sugar
- 2 tablespoon granulated sugar
- 1 yolk
- 1 tsp vanilla extract
- ⅔ cup flour
- 1 tablespoon corn starch
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup semi sweet chocolate chips
Instructions
- Preheat the oven to 350F, then line a baking sheet with parchment paper or silpat.
- In a medium bowl, cream the butter and both sugars together. I did so using my spatula.4 tablespoon butter, ¼ cup brown sugar, 2 tablespoon granulated sugar
- Add in the vanilla and egg yolk and mix everything is smooth and well incorporated.1 yolk, 1 teaspoon vanilla extract
- Add in the dry ingredients over the wet ingredient mixture, starting with the flour, corn starch, baking soda, and salt. Stir just until combined.⅔ cup flour, 1 tablespoon corn starch, ¼ teaspoon baking soda, ¼ teaspoon salt
- Fold in the chocolate chips, then using a medium cookie scoop, scoop out the cookie dough into 8 2-tablespoon cookie dough balls and place on the prepared baking sheet. ( READ NOTES FOR LARGER COOKIES)½ cup semi sweet chocolate chips
- Place them on the prepared baking sheet and bake for 8 minutes. Don't worry if they look underdone or gooey in the middle. That's what we want, they will continue to bake even after you pull them out of the oven to cool.
- Top the cookies with extra chocolate chips as soon as they come out of the oven, cool on the cookie sheet for 5 minutes then transfer to a cooling rack.
Notes
- To measure out the flour, use the spoon and sweet method. Spoon the flour into the measuring cup and sweep the excess off with a flat knife or spatula. This will give you a more accurate measurement next to weightings. (USE A KITCHEN SCALE IF YOU HAVE)
- The tops will be puffy when you pull these cookies out of the oven but it’s okay because they will deflate as they rest and cook a little longer on the baking sheet while cooling.
MAKE 4 LARGER COOKIES
- scoop out the cookie dough using a ¼ cup large cookie scooper.
- Bake for 11-12 minutes.
- Cool down before enjoying.
Nutrition
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Amalin McConachie
Soooo delicious & easy to make!! Will definitely make them again! Love them!
Chahinez
Thank you so much!
Cindy
I just tried this recipe and omgeee! so soft and yummy. We couldn’t even let them cool all the way. It’s my first time baking my own chocolate chip cookies(I usually used the rolled dough kind). This was by far easy to do and quality time teaching my daughter how to measure and bake. Can’t wait to try another recipe 💕
Chahinez
Awh!! I love that Cindy!! Thank you for trying these!!
Hannah B
UMMM thankful these are only small batch because I don’t know what I’d do with a full batch 😆 so so yummy
Chahinez
I totally agree!! They’re too good!
Sheryl
My cookies didn’t flatten😭
Chahinez
Here are a few reasons why it might’ve not worked. Your ingredients were too cold or your overmeasured the flour. Using a kitchen scale is best and if you don’t have that using the spoon and level method would be your next best bet!
Chahinez
Nicole
If I don’t have cornstarch, what can I use instead?
Chahinez
Just use flour instead!
Chahinez
Hannah
Another great recipe!!!
I added a little espresso powder and subbed dark chocolate, white chocolate, and nuts for the chocolate. Perfect at solving my cravings!
Sonya
Hi, thank you for this recipe. What can I sub the egg yolk with? I don’t eat eggs so need to replace it in this recipe. Thanks
Lifestyle of a Foodie
Hi Sonya,
I have shared an article that gives you 7 of the best egg substitutions for baking.
Here is the link to it: https://lifestyleofafoodie.com/the-7-best-egg-substitutes-for-baking/
For this specific recipe, I would say try making half a flax egg or use one tablespoon of softened cream cheese if you have any. I saw mutiple people making eggless cookies that way.
Please let me know how it turns out.
Happy baking,
Chahinez
Fatima
I just tried this recipe and so easy and taste incredible
Chahinez
YAY!! So glad you enjoyed these!