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5 from 4 votes

Small Batch Chocolate Chip Cookies

These are the best and softest small batch chocolate chip cookies. This is a one-bowl recipe which makes it super fast and easy!
Prep Time5 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast, cookies, Dessert, Snack
Cuisine: American
Keyword: chocolate, chocolate chip cookies, cookies, small batch, small batch chocolate chip cookies, small batch recipe
Servings: 10 cookies



  • 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.
  • Add in the vanilla and egg yolk and mix everything is smooth and well incorporated.
  • Add in the dry ingredients over the wet ingredient mixture, starting with the flour, corn starch, baking soda, and salt. Stir just until combined.
  • Fold in the chocolate chips, then using a medium cookie scoop, scoop our the cookie dough to create 10 equal cookies.
  • Place them on the prepared baking sheet and bake for 9-10 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.
  • Cool on the cookie sheet for 5 minutes then transfer to a cooling rack.


  • To measure out the flour, use the spoon and sweet method. Spoon the flour into the measuring cup and sweep excess off with a flat knife or spatula. This will give you a more accurate measurement next to weighings. 
  • 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.
  • You can save these cookies in an airtight container for up to 5 days. They will probably be gone by then, but this is here for whomever needs it!