Want delicious chocolate chip cookies but don't need to make a huge batch? Make this small batch chocolate chip cookies recipe! They have soft chewy centers with crisp edges and pools of chocolate melted into every bite. This recipe come together in under an hour, only requires a few simple ingredients, and are SO delicious!
For more chocolate chip cookie recipes, try these bakery style chocolate chip cookies and chocolate chip sugar cookies!
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I get it - your sweet tooth is calling and it's craving cookies.... but you don't feel like making a huge batch of cookies. I've been there and let me just tell you - I've got the solution to this issue.
This recipe makes the perfect amount of cookies (especially for small households like mine), to be exact 7 large cookies. This means everyone can get seconds and maybe have one or two for later. The dough also freezes well in the event you want to save some for later.
Not to mention, these are bakery style cookies - I'm talking thick, chocolatey, crisp edges, gooey soft centers - they are GOOD. They're so good, I'm thinking about doing a recipe for an entire batch.
Sprinkle a little flaky salt on top, get a glass of milk or a scoop of ice cream and enjoy these no hassle, easy small batch chocolate chip cookies.
Happy baking!
Why You'll Love This Recipe
- This recipe makes 7 chewy chocolate chip cookies that have crisp edges, a soft chewy center, and are perfect with a glass of milk.
- You can make these cookies in under an hour! Feed your cookie craving
- This is a great recipe if you're looking for a Only 10 minutes chill time and 10 minutes baking time - you can't go wrong.
- We're baking these cookies at 400 degrees F so that you get nice thick, soft, and chewy cookies that melt in your mouth!
Ingredients
- All Purpose Flour - make sure to measure your flour with a kitchen scale. If using a measuring cup, spoon the flour into the cup as opposed to scooping the flour out of the container. It's the best way to make sure you don't add too much flour to the recipe.
- Baking Powder - to give these cookies their nice fluffy texture. No baking soda needed.
- Cornstarch - prevents the cookies from spreading too much and also gives these soft cookies a nice chewy texture.
- Kosher Salt - for a little flavor to bring everything together.
- Unsalted Butter - butter adds so much flavor and gives these cookies the perfect texture! Also, of note, we're using cold butter for this recipe! No need for room temperature ingredients nor melted butter, this recipe is meant to be quick and easy.
- Brown Sugar - you can use light brown sugar or dark brown sugar - both work well here.
- White Sugar - for crisp texture and sweet flavor!
- Vanilla Extract - for added flavor, I used 2 teaspoons of vanilla extract. Be sure to use a good quality vanilla extract for the best flavor.
- Large Egg - you'll need just one whole egg for the recipe. If cutting the recipe in half, use just one large egg yolk.
- Chocolate chips - for this small batch chocolate chip cookie recipe, I used chocolate chunks and extra chocolate chips. It makes for the perfect cookies! You can use milk chocolate, semi-sweet, or dark chocolate chips - whatever your personal preference is.
Substitutions
- To make these cookies gluten-free, use your favorite 1-to-1 gluten free baking flour. Use the exact same measurements in the recipe card.
- Dairy-free options - use your favorite vegan/dairy free butter.
- For an eggless chocolate chip cookie recipe, use ½ cup of applesauce in place of the egg.
How to make Small Batch Cookies
- Preheat the oven to 400 degrees F.
- Whisk together dry ingredients in a large bowl - all purpose flour, cornstarch, baking powder, and salt. Set aside. (Image 1)
- Cut the butter into cubes and place in the bowl of a stand mixer fitted with the paddle attachment. Add brown sugar and sugar and cream together for 3 minutes. Add the egg and scrape down the sides of the bowl and continue to mix together for another minute. Add vanilla extract and mix until combined. (Image 2 and 3)
- Add flour mixture to the wet ingredients and mix until just combined. Then add the chocolate chips or chunks and mix for another 5-10 seconds. (Image 4)
- Use a large cookie scoop (about 3 tbsps of dough) and scoop out the cookie dough balls onto a cookie sheet. Cover with plastic wrap and chill for 15 minutes.
- Space cookies out on the baking sheet. I recommend baking 5 at a time and baking the other two on a separate sheet. Space the cookies out at least 2 inches apart.
- Bake cookies on the center rack of the oven for 10 minutes, until you see golden edges and puffy centers. Remove from the oven and use a circle container to shape the cookies into a perfect circle. Allow the cookies to cool on the baking sheet for 10 minutes and to then cool completely on a wire rack.
Tips for the Best Chocolate Chip Cookies
- Use cold butter for best results. Using cold butter prevents the cookies from spreading and becoming flat. If you like a thicker cookie, this recipe is for you.
- Do not overbake these cookies - they'll become dry and burnt. Remove them from the oven at the 10 minute mark and let them cool for at least 10 minutes! When you remove the cookies from the oven, they're still baking so they may appear underbaked - however, the 10 minute cooling time allows them to finish cooking outside of the oven without burning. Trust me on this one - it's worth the wait!
- This recipe can easily be halved, doubled, even tripled. However, if you're cutting this recipe in half, be sure to use just the egg yolk as opposed to the whole egg.
Recipe FAQs
Yes! If you don't want the full batch, I recommend portioning off the pre-baked dough and placing in a freezer bag or airtight container. It'll keep for up to three months. If freezing the cookies after they've been baked, similarly store in a freezer bag or airtight container and freeze for up to one month.
Yes, baked chocolate chip cookies will last for up to 5 days at room temperature in an airtight container. After this, they'll become stale, hard, and dry.
Using melted butter instead of softened butter will alter your results completely. If a recipe calls for softened butter, melted butter is not a good substitute.
More Cookie Recipes
- Chewy Peanut Butter Cookies
- Snickerdoodle Whoopie Pies
- Matcha Cookies
- Biscoff Butter Cookies
- Salted Caramel Macarons
- Cookie Monster Cookies
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Let's stay connected on social media and continue to cook together! Also, if you decide to make this recipe, please leave a star rating on the recipe card and leave a comment below! Tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can see your creations! I hope that you love this recipe as much as we do!
Small Batch Chocolate Chip Cookies
Equipment
- Stand Mixer or Hand Mixer
- 2 Baking Sheets
- Mixing Bowls
- Large Cookie Scoop
Ingredients
- 1 â…“ cup All Purpose Flour
- 2 tbsps Cornstarch
- 1 tsp Baking Powder
- ¼ tsp Kosher Salt
- ½ cup Unsalted Butter (COLD)
- ½ cup Brown Sugar
- â…“ cup White Sugar
- 2 tsp Vanilla Extract
- 1 Egg
- 1 cup Dark Chocolate Chips or Chunks
Directions
- Preheat the oven to 400 degrees F. Whisk together dry ingredients in a large bowl - all purpose flour, cornstarch, baking powder, and salt. Set aside.
- Cut the butter into cubes and place in the bowl of a stand mixer fitted with the paddle attachment. Add brown sugar and sugar and cream together for 3 minutes. Add the egg and scrape down the sides of the bowl and continue to mix together for another minute. Add vanilla extract and mix until combined.
- Add flour mixture to the wet ingredients and mix until just combined. Then add the chocolate chips or chunks and mix for another 5-10 seconds.
- Use a large cookie scoop (about 3 tbsps of dough) and scoop out the cookie dough balls onto a cookie sheet. Cover with plastic wrap and chill for 15 minutes.
- Space cookies out on the baking sheet. I recommend baking 5 at a time and baking the other two on a separate sheet. Space the cookies out at least 2 inches apart.
- Bake cookies on the center rack of the oven for 10 minutes, until you see golden edges and puffy centers. Remove from the oven and use a circle container to shape the cookies into a perfect circle. Allow the cookies to cool on the baking sheet for 10 minutes and to then cool completely on a wire rack.
Notes
- Use cold butter for best results. Using cold butter prevents the cookies from spreading and becoming flat. If you like a thicker cookie, this recipe is for you.
- Do not overbake these cookies - they're become dry and burnt. Remove them from the oven at the 10 minute mark and let them cool for at least 10 minutes! When you remove the cookies from the oven, they're still baking so they may appear underbaked - however, the 10 minute cooling time allows them to finish cooking outside of the oven without burning. Trust me on this one - it's worth the wait!
- This recipe can easily be halved, doubled, even tripled. However, if you're cutting this recipe in half, be sure to use just the egg yolk as opposed to the whole egg.
This recipe was a lifesaver. I've been craving some cookies but did not want a large amount since there are just two of us. With my scooper, I got about 10 cookies. They came out a little fluffly, but DELICIOUS! This was the perfect portion.
I'm so happy to hear that! Thanks Takera!