Small Batch Chocolate Chip Cookies
These small batch chocolate chip cookies are the perfect amount for your dessert cravings! This quick and easy recipe takes only 22 minutes from start to finish and yields the most irresistible cookies. This small batch makes 7 or 8 huge golden edged, soft and chewy chocolate chip cookies!
Why You’ll Love This Recipe
- These small batch chocolate chip cookies have chewy edges and a soft center.
- They are made in one mixing bowl.
- No dough chilled required.
- They take less than 25 minutes from start to finish.
- Additionally, these cookies are perfect for when that craving strikes!
- This recipe is gluten free and nut free.
- Check out these Levain Chocolate Chip Cookies which are very similar!
- For a more gooey cookie, try these Gooey Chocolate Chip Cookies.
Ingredients & Substitutions
These are the main ingredients and substitutions. Scroll down to the recipe card for full ingredients list and instructions.
Use cold butter right from the fridge. Cut butter into smaller cubes, about ½ inch in size. If using salted butter, feel free to omit the pinch of sea salt in the ingredients list.
Both granulated sugar and light brown sugar sweeten these cookies. Tightly pack brown sugar for most accurate measurements. Dark brown sugar may be used, but the cookies will become darker in color.
The egg helps bind these cookies together. For an egg free option, replace 1 egg with ¼ cup unsweetened applesauce. See these Eggless Chocolate Chip Cookies for more tips and tricks for egg free baking.
A little vanilla extract adds a classic cookie flavor.
Both gluten free flour and all purpose flour work well. I used gluten free 1 to 1 flour.
Baking soda is the leavening agent used to help these cookies rise.
If using salted butter, omit the sea salt. Otherwise, a pinch of sea salt is the perfect cherry on top!
Any type of chocolate chips will work. I prefer dark chocolate so that is what I used. In addition, I added in some chocolate chunks.
Taste & Texture
These small batch chocolate chip cookies taste like the classic cookie. They are buttery, sweet, and loaded with chocolate chips.
The texture is chewy along the edges. These cookies are soft in the center.
How to Make
First, preheat oven to 400 degrees Fahrenheit. Line a baking pan with parchment paper.
In a stand mixer or large mixing bowl, beat cubes of cold butter with white sugar and brown sugar. Beat together for 2 to 3 minutes or until no clumps of butter remain.
Then, add in egg and vanilla extract. Stir to combine.
Add in flour, baking soda and sea salt. Stir until thick dough forms.
Then, fold in chocolate chips.
Scoop dough into 7 or 8 equal sized balls. Next, place at least 3 inches apart on lined pan.
Bake for 10 to 12 minutes or until cookie edges are lightly golden and the middles are just set.
Remove from oven. Allow cookies to cool on pan for 10 minutes. Finally, carefully transfer them to a cooling rack to finish cooling.
Expert Tips & Tricks
Use cold butter. Slice butter into ½ inch pieces. This allows the butter to more easily cream with the sugars.
Beat butter and sugars until no clumps of butter remain. This is vital!
This cookie batter is thick. Make sure batter is completely mixed together and no clumps of butter or flour remain.
Do not over bake! These small batch chocolate chip cookies should look just barely set in the middle. They will firm up slightly while cooking but retain their gooey texture.
Variations & Add Ins
While these cookies are insanely delicious as is, consider adding these ingredients to the dough.
White chocolate chips
Peanut butter chips
Dash of cinnamon
How to Serve & Store
Serve small batch chocolate chip cookies once cool enough to handle. They need a little time to cool after baking to help retain their shape.
These cookies are great with a tall glass of milk, ice cream, or by the handful!
Store cookies in an airtight container on the counter for up to 4 days.
Store in the freezer for up to 2 months. They are delicious right from the freezer!
Frequently Asked Questions
Yes! These cookies are amazing right from the freezer.
Yes. This recipe can easily be doubled.
Sure! Replace the 1 egg with ¼ cup unsweetened applesauce.
Check out these Dairy Free Chocolate Chip Cookies for a great dairy free recipe.
Yes, this is a thicker dough. It yields the most delicious cookies!
You May Also Like
If you make this small batch chocolate chip cookies recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Small Batch Chocolate Chip Cookies
- First, preheat oven to 400 degrees Fahrenheit. Line a baking pan with parchment paper.
- In a stand mixer, beat cubes of cold butter with white sugar and brown sugar. Beat for 2 to 3 minutes or until no clumps of butter remain.
- Then, add in egg and vanilla extract. Stir to combine.
- Add in flour, baking soda and sea salt. Stir until a thick dough is formed.
- Fold in chocolate chips.
- Scoop dough into 7 or 8 equal sized balls. Place at least 3 inches apart on lined pan.
- Bake for 10 to 12 minutes or until cookie edges are lightly golden and the middles are just set.
- Remove from oven. Allow cookies to cool on pan for 10 minutes. Finally, carefully transfer them to a cooling rack to finish cooling.
- Use cold butter. Softened butter and melted butter will yield cookies that spread a lot while baking.
- Beat the butter and sugars until no clumps of butter remain. Any clumps of butter in the dough will melt and run in the oven.
- Both gluten free 1 to 1 flour and all purpose flour can be used.
- Use your favorite brand and type of chocolate chips.
- Do not over bake these cookies. Once the edges are lightly golden and the middles look just barely set, remove from oven. Cookies will firm up slightly while cooking.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Cookies freeze very well!
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