Small Batch Chocolate Chip Cookies
This recipe for small batch chocolate chip cookies is perfect when you want to bake just a few cookies to satisfy a craving! They’re soft, chewy, and full of chocolate in every bite.
You’d think that when it comes to cookies, more is better, but that’s not always the case. If you’re making a chocolate chip cookie recipe that yields 24 cookies, it’s easy to get cookied out after a day or two. Even if you have a family of 4, that’s 6 cookies per person, which is a lot!
That’s where small batch chocolate chip cookies come in handy. You can get your cookie fix, but you don’t have to worry about what to do with the leftovers or force yourself to eat more cookies than you really want or need.
This small batch chocolate chip cookie recipe makes 6 good-sized cookies. They’re best enjoyed while they’re still warm and the chocolate is gooey and melty, but they will keep in an airtight container at room temperature for a few days, too.
What Is the Secret to Making Soft Cookies?
One of the secrets I’ve found to making soft cookies is adding cornstarch. You don’t need a lot, just 1/2 teaspoon for this small batch chocolate chip cookie recipe, but it really does make a difference in the texture of the cookies by preventing spreading. When cookies spread on the pan, they get thin and crispy, which is still delicious, but not the soft, chewy cookies most people want!
Another way to ensure soft cookies is to not overbake them. When they first come out, they might seem a little too soft and underbaked, but they’ll continue to bake even after they’re removed from the oven thanks to the residual heat on the cookie sheet.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- All-purpose flour – For best results, use a high-quality name brand all purpose flour like Gold Medal, Pillsbury, or King Arthur. I have made this recipe with Aldi all purpose flour and the cookies spread a lot more and the results weren’t as great as when I made this recipe with a name brand flour.
- Baking soda
- Semi-sweet chocolate chips
- Unsalted butter – Let this come to room temperature.
- Brown sugar
- Granulated sugar
- Egg yolk – The egg yolk should also be at room temperature when you start the recipe.
- Vanilla extract
Can I Make This Recipe Gluten-Free?
Yes, this chocolate chip cookie recipe can easily be made gluten-free by swapping the all-purpose flour for a gluten-free flour blend. I tested this recipe with King Arthur’s Gluten Free Measure for Measure Flour and it turned out great. I like using this brand because it doesn’t require any additional adjustments and always turns out well, but you can use your favorite gluten-free flour.
How to Make Small Batch Chocolate Chip Cookies
As you’ve probably guessed, making small batch chocolate chip cookies is just as easy as making a regular size batch—but there’s less cookie scooping and rolling involved! Here’s what you’ll need to do.
Prepare. Preheat your oven to 350º F and line a cookie sheet with a silicone baking mat or parchment paper.
Mix the dry ingredients. In a mixing bowl, combine the flour, cornstarch, baking soda, salt, and chocolate chips.
Mix the wet ingredients. In another mixing bowl, beat the butter, brown sugar, and granulated sugar on medium speed for 1 minute, or until the mixture is fluffy and pale in color. Beat in the egg yolk and vanilla for 30 seconds.
Combine the wet and dry ingredients. Slowly mix the dry ingredients into the wet ingredients, beating on low speed. The dough will be thick, so you can finish by mixing in the flour by hand with a spatula.
Form the cookies. Use a cookie scoop to form golf ball sized cookie dough balls. Roll the dough between your hands to make sure it’s smooth and uniform in shape. Press a few extra chocolate chips on the outside of the dough balls, then place them on the prepared baking sheet.
Bake. Place the baking sheet in the oven and bake for 13 to 15 minutes, or until the edges of the cookies are firm and slightly browned. (If you decide to make smaller cookies, they’ll need less time in the oven. If you make your cookies with 2 tablespoons of dough, you can reduce the time to 9 to 13 minutes.)
Cool. Let the cookies cool for 15 minutes on the baking sheet before you remove them.
Tips for Success
Here are some simple tips for a perfect small batch of chocolate chip cookies:
- Use good quality chocolate. It’s the star ingredient in chocolate chip cookies! If you’d like, you can try a different variety of chocolate chips, like milk chocolate or dark chocolate, or use chocolate chunks instead of chips.
- Softened butter is key! It’s almost impossible to make cookie dough if your butter is fresh out of the fridge.
- Use a cookie scoop to portion out the dough. This will ensure all of your cookies are the same size and will bake evenly.
How to Properly Measure Flour
One of the most common mistakes people make when baking is not measuring the flour properly. The best way to measure flour is with the spoon-and-sweep method, using a dry measuring cup. (Never use liquid measuring cups for flour!)
The key is to not scoop the flour directly from the container with the cup, because this compacts the flour and you’ll end up using more than you need. Instead, use a spoon to lightly scoop the flour into the measuring cup, then level it off with a knife.
- 5 minutes to make the cookie dough
- 13-15 minutes to bake the cookies
- 15 minutes to cool the cookies
How to Store
These cookies are best enjoyed fresh, but they will keep in an airtight container at room temperature for about 3 days.
Can This Recipe Be Frozen?
Yes, this recipe can be frozen. Simply place the cookies in a freezer-safe container or bag, and they will keep for up to 3 months. When you’re ready to enjoy a cookie, simply thaw it at room temperature or pop it in the microwave for a few seconds.
Small Batch Chocolate Chip Cookies
- ¾ cups all purpose flour
- ½ tsp cornstarch
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cups semi-sweet chocolate chips
- ½ stick unsalted butter, room temperature (1/4 cup)
- ⅓ cup brown sugar
- 1 tbsp granulated sugar
- 1 large egg yolk, room temperature
- ½ tsp vanilla extract
- Preheat the oven to 350º F. Line a cookie sheet with a silicone baking mat or parchment paper.
- In a mixing bowl combine the flour, cornstarch, baking soda, salt, and chocolate chips. Set aside.
- In a separate mixing bowl, combine the butter, brown sugar, and granulated sugar. Beat on medium speed for 1 minute. You want this mixture to be fluffy and pale in color.
- Add in the egg yolk and vanilla extract, beat for 30 seconds.
- Gradually mix in the dry ingredients, mixing on low speed. The dough will be thick. I like to finish mixing the flour into the dough by hand with a spatula.
- Use a cookie scoop to form golf ball sized cookie dough balls, roll into a smooth ball between your hands. Press extra chocolate chips on the outside of the dough balls. Place the cookies on a cookie sheet lined with a silicone baking mat at a time.
- For the cookies in the photos, the dough balls were about 3 heaping tablespoons (golf ball sized), so that’s a large cookie! I baked those for 13-15 minutes – just until the edges of the cookies would begin to turn firm up and brown slightly. The result is a soft and chewy cookie! If you make smaller dough balls, you should reduce the baking time since the baking estimates are for golf ball sized dough balls.
- Baking time estimates for regular sized dough balls (2 tbsp of dough) bake for 9-13 minutes. Allow the cookies to cool for 15 minutes on the baking sheet before removing.
- For best results, use a high quality name brand all purpose flour like Gold Medal, Pillsbury, or King Arthur. I have made this recipe with Aldi all purpose flour and the cookies spread a lot more and the results weren’t as great as when I made this recipe with a name brand flour.
- I have made these cookies multiple times with King Arthur’s Gluten Free Measure for Measure Flour with great success.
- Properly measure the all purpose flour using the spoon and sweep method.
- These cookies are best enjoyed fresh, but they will keep in an airtight container at room temperature for about 3 days, or frozen for up to 3 months.