Creamy, gooey, and perfectly crisp at the edges — these Small Batch Chocolate Chip Cookies are everything you want in a quick treat. Ready in under 30 minutes from start to finish, this recipe is ideal when you crave fresh-baked cookies but don’t want to make a huge batch. Fun fact: the original chocolate chip cookie was actually invented by accident, when a baker expected melted chocolate to blend into the dough — and instead created a classic. With just a few pantry staples, you’ll get bakery-worthy cookies without the fuss.
If you like easy, reliable cookie recipes, you’ll also enjoy our other bite-sized favorites — try my small batch cookie roundup for more ideas. This Small Batch Chocolate Chip Cookies recipe is simple, quick, kid-approved, and perfect for cozy afternoons or last-minute company. Let’s get baking!
What is Small Batch Chocolate Chip Cookies?
Why call them “small batch”? Because these cookies are made in a quantity that won’t overwhelm your cookie jar — usually just enough for a couple of servings. Who needs a dozen when two warm cookies can fix an evening? Did someone once name it this because they were testing a recipe at midnight and only wanted one tray? Maybe. There’s a touch of charm and practicality in the title, and it’s a great choice when you want just a little indulgence. After all, “the way to a man’s heart is through his stomach.” Give this tiny batch a try and see who you impress.
Why You’ll Love This
- Big Cookie Flavor in a Small Batch: You get soft centers, crisp edges, and melty chocolate without committing to a huge tray. The texture contrast is irresistible.
- Cost-Effective and Low Waste: Making a small batch saves money and avoids food waste — you only use what you need, and leftovers (if any) stay fresh for days.
- Simple, Familiar Ingredients: Basic pantry staples and a handful of chocolate chips deliver classic comfort. Add flaky sea salt on top for an extra flavor pop.
If you enjoy this reliably simple cookie, you might also love the banana-chocolate chip twist in another recipe on the site. Ready to bake? These cookies are quick, forgiving, and crowd-pleasing — make a batch tonight.
How to Make:
Quick Overview
This Small Batch Chocolate Chip Cookies recipe is straightforward and forgiving, perfect for beginners. The dough comes together in one bowl in minutes, and baking yields cookies with golden edges and soft, slightly chewy centers. Prep time is about 10 minutes, and bake time is 10–12 minutes, so you’re looking at roughly 20–25 minutes from start to finish. The standout element is the balance of brown sugar for chewiness and granulated sugar for crisp edges, with rich semi-sweet chips melting into every bite.
Ingredients
- 1 cup all-purpose flour, measured and leveled
- 1/2 teaspoon baking soda, sifted or measured
- 1/4 teaspoon salt, fine
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg, room temperature
- 1 cup semi-sweet chocolate chips, whole
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, baking soda, and salt.
- In another bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Add the vanilla extract and egg to the butter mixture, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Using a cookie scoop, portion the dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 10-12 minutes or until the edges are golden brown and the centers are still soft.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
What to Serve With:
- A cold glass of milk or a warm mug of coffee for classic pairing.
- Vanilla ice cream for an indulgent cookie sandwich.
- Fresh berries or a simple fruit salad to add brightness and balance the sweetness.
- A cup of hot chocolate or chai for cozy, comforting flavor combinations.
- A small scoop of salted caramel sauce for drizzling over warm cookies at dessert time.
Top Tips for Perfecting:
- Butter Temperature: Use butter softened to room temperature, not melted. Softened butter creams with sugars to give the right texture.
- Measure Flour Correctly: Spoon the flour into your measuring cup and level it off — too much flour makes cookies dry.
- Chill Option: If your kitchen is warm, chill the dough 10–15 minutes to prevent excessive spread and to deepen flavor.
- Don’t Overmix: Mix until just combined once you add the flour to keep cookies tender.
- Mix-ins: Swap half the chocolate chips for chopped toasted nuts or a few chunks of dark chocolate for variety.
- Salt Finish: Sprinkle a pinch of flaky sea salt on top right out of the oven to heighten the flavors.
- Common Mistake to Avoid: Baking too long will dry the cookie. Remove when centers are still slightly soft — they firm up while cooling.
For another twist on a family favorite, check variations like the banana chocolate chip mash-up I often recommend in the blog.
Storing and Reheating Tips:
- Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 3 days. Place a slice of bread in the container to help retain softness.
- Refrigeration: Refrigeration isn’t necessary unless your kitchen is very warm; if refrigerated, cookies will keep for up to 1 week.
- Freezing: Freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature or gently warm in a 300°F oven for 5–8 minutes.
- Reheating: Warm cookies for 7–10 seconds in the microwave for a soft, just-baked feel, or heat in a 300°F oven for 4–6 minutes for a crisp-edge result.
FAQs
How many cookies does this recipe make?
This small batch yields about 8–10 medium cookies depending on your scoop size.
Can I use salted butter instead of unsalted?
Yes, but reduce added salt to a pinch or omit to avoid over-salting.
Can I substitute the egg?
For one egg, use 1/4 cup unsweetened applesauce or a commercial egg replacer, though texture will be slightly different.
What if my dough is too sticky to scoop?
Chill the dough for 10–20 minutes or lightly flour your scoop to make portioning easier.
Can I use different chocolate?
Absolutely — milk, dark, or chopped chocolate chunks all work well. Adjust to taste.
Are these cookies suitable for kids to help make?
Yes — this recipe is kid-friendly. Let children help cream butter and sugar, fold in chips, and scoop dough with supervision.
Conclusion
This Small Batch Chocolate Chip Cookies recipe is quick, reliable, and endlessly satisfying — the perfect solution for when you want warm cookies without a full tray. It’s easy enough for beginners and flexible enough to adapt with your favorite mix-ins or a sprinkle of sea salt. If you’d like to explore another take on small-batch cookies, check out this helpful resource for inspiration: Small Batch Chocolate Chip Cookies – Live Well Bake Often. Enjoy baking, and don’t forget to share a cookie (or two) with someone you love.
Small Batch Chocolate Chip Cookies
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Cookie Scoop
Ingredients
Ingredients
- 1 cup All-purpose flour Measured and leveled
- 1/2 teaspoon Baking soda Sifted or measured
- 1/4 teaspoon Salt Fine
- 1/2 cup Unsalted butter Softened to room temperature
- 1/2 cup Brown sugar Packed
- 1/4 cup Granulated sugar
- 1 teaspoon Pure vanilla extract
- 1 large Egg Room temperature
- 1 cup Semi-sweet chocolate chips Whole
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, baking soda, and salt.
- In another bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Add the vanilla extract and egg to the butter mixture, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Using a cookie scoop, portion the dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 10-12 minutes or until the edges are golden brown and the centers are still soft.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.