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The Best Small Batch Chocolate Chip Cookies Recipe

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These small batch chocolate chip cookies are quick, simple, and absolutely delicious—the kind of cookies that make you feel like a baking pro even on a Tuesday night. Perfect for a single serving, a date night treat, or when you just need a little something sweet without the temptation of a full dozen.

Ingredients

Scale
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 3 tablespoons granulated sugar
  • 3 tablespoons packed light brown sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup chocolate chips or chopped chocolate

Instructions

  1. Preheat your oven to 350°F (175°C). Line a small baking sheet with parchment paper or a silicone baking mat.
  2. Melt the butter in a microwave-safe bowl in 15-second intervals until just melted. Let it sit for a minute to cool slightly.
  3. Add the granulated sugar and packed brown sugar to the melted butter. Whisk vigorously for about 30 seconds until the mixture looks like wet sand and is slightly thickened.
  4. Add the egg yolk and vanilla extract. Whisk until everything is smooth and well combined, glossy, and a little lighter in color.
  5. Sprinkle the flour, baking soda, and salt over the wet mixture. Use a rubber spatula to fold everything together gently just until no streaks of flour remain.
  6. Fold in the chocolate chips with a few gentle strokes until evenly distributed.
  7. Let the dough rest in the bowl for 5 minutes (optional but recommended).
  8. Using a cookie scoop or tablespoon, scoop out 6 equal portions of dough. Roll each into a ball and place on the prepared baking sheet, spacing them about 2 inches apart.
  9. Bake for 9 to 11 minutes, until the edges are golden brown and the centers look slightly underdone and puffy.
  10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely, or serve warm.

Notes

For best results, use a kitchen scale for precision (57g butter, 38g granulated sugar, 43g brown sugar, 60g flour, 60g chocolate chips). Do not overmix the dough. For extra texture, bang the pan when cookies come out of the oven. Press extra chocolate chips on top after baking for a bakery look. Cookies are best served warm; reheat in a 300°F oven for 3-4 minutes if needed.

Nutrition

Keywords: small batch chocolate chip cookies, easy chocolate chip cookies, 6 cookies, no chill cookie recipe, quick cookies

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