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!

Small batch chocolate chip cookies on wire rack

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.

Group of ingredients laid out for cookies

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

Step 1

First, preheat oven to 400 degrees Fahrenheit. Line a baking pan with parchment paper.

Step 2

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.

Mixing bowl with butter and sugars
Creamed butter and sugar in bowl

Step 3

Then, add in egg and vanilla extract. Stir to combine.

Cookie dough with egg
Creamy cookie dough in bowl

Step 4

Add in flour, baking soda and sea salt. Stir until thick dough forms.

Mixing bowl with gluten free flour
Gluten free cookie dough in bowl

Step 5

Then, fold in chocolate chips.

Raw cookie dough with chocolate chips in bowl
Bowl of chocolate chip cookie dough

Step 6

Scoop dough into 7 or 8 equal sized balls. Next, place at least 3 inches apart on lined pan.

Pan with balls of dough

Step 7

Bake for 10 to 12 minutes or until cookie edges are lightly golden and the middles are just set.

Cookies on baking pan

Step 8

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.

Small batch of chocolate chip cookies

Variations & Add Ins

While these cookies are insanely delicious as is, consider adding these ingredients to the dough.

White chocolate chips

Chocolate chunks

Peanut butter chips

Dash of cinnamon

Chopped walnuts

Chopped pecans

Dried cranberries

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

Can I freeze these cookies?

Yes! These cookies are amazing right from the freezer.

Can I double the recipe?

Yes. This recipe can easily be doubled.

Can I make egg free cookies?

Sure! Replace the 1 egg with ¼  cup unsweetened applesauce.

Can I make them dairy free?

Check out these Dairy Free Chocolate Chip Cookies for a great dairy free recipe.

Is the dough supposed to be thick?

Yes, this is a thicker dough. It yields the most delicious cookies!

Small batch of cookies with almond milk

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.

Small batch chocolate chip cookies on wire rack
At a Glance:
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Get the Recipe: Small Batch Chocolate Chip Cookies

This small batch of chocolate chip cookies is the perfect size for any occasion or dessert craving! These cookies come together quickly and easily. This recipe only makes 7 or 8 cookies, which is the perfect amount!
4.80 from 35 votes
Print Recipe Pin Recipe Save Recipe

Ingredients

8 cookies
  • 8 tbsp cold butter, cut into small cubes
  • ¼ cup granulated sugar
  • ½ cup light brown sugar, tightly packed
  • 1 egg
  • 1 tsp vanilla extract
  • 1 ¾ cups flour, gluten free 1 to 1 flour or all purpose
  • ½ tsp baking soda
  • pinch sea salt, if desired
  • ¾ cup chocolate chips

Instructions 

  • 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.

Notes

  • 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!
Calories: 343kcal, Carbohydrates: 46g, Protein: 3g, Fat: 17g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 40mg, Sodium: 175mg, Potassium: 49mg, Fiber: 2g, Sugar: 15g, Vitamin A: 365IU, Calcium: 17mg, Iron: 2mg
Author: Addison LaBonte
Course: Dessert
Cuisine: American

Love these small batch chocolate chip cookies? You can sign up here to receive healthy meal plans, exclusive new recipes and updates!