Ever found yourself craving homemade cookies but don’t want to make two dozen at once? Small Batch Chocolate Chip Cookies are the perfect solution! This recipe yields just 6-8 perfectly chewy, gooey cookies that satisfy your sweet tooth without the leftovers. Whether you’re cooking for yourself, a small household, or simply want to limit temptation, these Small Batch Cookies deliver big flavor in a scaled-down portion. Let’s dive into this simple yet delicious recipe that brings joy in smaller quantities!
Ingredients List
For these irresistible small batch cookies, you’ll need:
- 4 tablespoons (56g) unsalted butter, melted and slightly cooled
- 1/3 cup (67g) light brown sugar, packed
- 2 tablespoons (25g) granulated sugar
- 1 large egg yolk (save the white for another use)
- 1/2 teaspoon pure vanilla extract
- 1/2 cup plus 1 tablespoon (70g) all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 cup (60g) chocolate chips or chunks
Substitution Options:
- Dark brown sugar can replace light brown for a deeper molasses flavor
- Use dairy-free butter for a lactose-free version
- Add 1/4 teaspoon espresso powder to enhance chocolate flavor
- Mix in 2 tablespoons of chopped nuts for extra texture
Timing
- Prep Time: 10 minutes
- Chill Time: 15 minutes (optional but recommended)
- Bake Time: 10-12 minutes
- Total Time: 35 minutes
This Small Batch Chocolate Chip Cookies recipe saves approximately 25 minutes compared to standard recipes that make 24+ cookies, plus there’s less cleanup!
Step 1: Prepare the Dough
Whisk together melted butter, brown sugar, and granulated sugar until smooth and no lumps remain. Add the egg yolk and vanilla extract, mixing until fully incorporated. The mixture should look glossy and slightly thickened.
Step 2: Add Dry Ingredients
Combine flour, baking soda, and salt in a small bowl, then gradually fold into the wet ingredients just until no dry streaks remain. Avoid overmixing to keep your cookies tender. The dough will be soft but should hold together well.
Step 3: Mix in Chocolate Chips
Gently fold in chocolate chips, distributing them evenly throughout the dough. For chocolate in every bite, press a few extra chips on top of each cookie dough ball before baking.
Step 4: Chill and Bake
Cover and chill the dough for 15 minutes (this step is optional but helps prevent spreading). Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop the dough into 6-8 equal portions and bake for 10-12 minutes until edges are golden but centers are still soft.
Nutritional Information
Per cookie (based on 6 cookies):
- Calories: 215
- Protein: 2g
- Carbohydrates: 25g
- Fat: 12g
- Fiber: 1g
- Sugar: 16g
Healthier Alternatives for the Recipe
- Substitute half the all-purpose flour with whole wheat flour for added fiber
- Use coconut sugar instead of brown sugar for a lower glycemic index
- Replace half the butter with unsweetened applesauce to reduce fat content
- Try dark chocolate chips (70%+ cacao) for antioxidant benefits and less sugar
- For gluten-free options, use a 1:1 gluten-free flour blend
Serving Suggestions
Serve these Small Batch Cookies slightly warm with a glass of cold milk or plant-based alternative. For an elevated dessert experience, sandwich a small scoop of vanilla ice cream between two cookies. These also pair wonderfully with afternoon coffee or tea as a special treat.
Common Mistakes to Avoid
- Overmixing the dough (creates tough cookies)
- Using cold eggs (prevents proper incorporation)
- Skipping the chilling step (leads to flat cookies)
- Overbaking (results in dry, crunchy cookies instead of chewy ones)
- Inaccurate measuring (especially important in small batch baking)
Storing Tips for the Recipe
These cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days. For longer storage, freeze unbaked cookie dough balls for up to 3 months. When ready to enjoy, bake directly from frozen, adding 1-2 minutes to the bake time.
Conclusion
These Small Batch Chocolate Chip Cookies prove that good things really do come in small packages! Perfect for satisfying cravings without waste, this recipe brings all the joy of homemade cookies in just the right amount. Try them today and let us know in the comments how they turned out or what variations you tried!
FAQs
- Can I double this small batch recipe?
Yes, all ingredients can be doubled exactly for a standard batch of 12-16 cookies. - Why did my cookies spread too much?
This typically happens if your butter was too hot, you skipped chilling the dough, or there wasn’t enough flour in the mixture. - Can I make these cookies ahead of time?
Absolutely! The dough can be refrigerated for up to 3 days or frozen for 3 months before baking. - Do I really need both types of sugar?
Yes, brown sugar provides moisture and chewiness while granulated sugar helps with crispy edges – the perfect cookie texture combination! - Can I use a whole egg instead of just the yolk?
Using a whole egg would add too much liquid to this small batch recipe, resulting in cakey cookies instead of chewy ones.