These small batch chocolate chip cookies are the perfect soft and chewy, no chill chocolate chip cookie. Meaning these easy chocolate chip cookies can be mixed and baked in about 20 minutes. This small batch cookie recipe makes a little over half a dozen delicious cookies. In other words, these are the best cookies for a last minute cookie craving!
Why Should You Make This Recipe
I absolutely LOVE chocolate chip cookies. Take a look around my blog and you’ll find lots of delicious, homemade chocolate chip cookie recipes. My Tahini Chocolate Chip Cookies, Bourbon Toffee Chocolate Chip Cookies and Pecan Chocolate Chip Cookies recipes are just a few of my favorites. This easy small batch chocolate chip cookie recipe is a fantastic addition to my growing collection of chocolate chip cookie recipes. I know you’ll love it because:
- Makes 6-8 cookies. What I love most about this small batch chocolate chip cookie recipe is that us makes half a dozen deliciously buttery and chocolate filled cookies.
- They are quick, easy and no chill. All you need to do is bring the melt the butter and eggs bring the eggs to room temperature. Then make the no chill chocolate chip cookie dough and bake!
This mini batch of chocolate chip cookies requires only a handful of pantry basics to make. They’re just like the classics, only small batch cookies!
Dry ingredients: Gather all purpose flour, baking powder, baking soda and salt
Wet Ingredients: Gather unsalted butter, light brown sugar, granulated sugar, an egg yolk, vanilla extract and semi sweet chocolate chips.
These half batch chocolate chip cookies are quick and easy to make. Here are my recommended substitutions to make these soft and chewy, chocolate filled cookies:
- All purpose flour: This recipe hasn’t been tested with an alternative flour. However, if you want to make this recipe gluten free, use a good 1-1 flour and measure by weight rather than cups. If using gluten free flour, add up to 1-2 teaspoons milk, if needed, for the dough to come together without being crumbly.
- Baking Soda and Baking Powder: Both are needed for this cookie recipe to work.
- Unsalted Butter: You can use the same amount of salted butter as written in the recipe, but omit the added salt.
- Light Brown and Granulated Sugars: A blend of both sugars is what creates that classic chocolate chip cookie taste. This recipe hasn’t been tested using alternative sugars. However, I love using maple sugar as a refined sugar free option in my other cookie recipes. Maple sugar bakes very similarly to light brown sugar.
- Vanilla Extract: This is an essential ingredient for that classic chocolate chip cookie taste.
- Semi Sweet Chocolate Chips: These are essential to a classic homemade chocolate chip cookies taste. However, feel free to use any chocolate chip or chunks of chocolate you like.
Feel free to change the mix-ins for these small batch cookies!
- M&M's: Mix in equal parts chocolate chips and mini M&M's.
- Funfetti: Mix in ½ - ¾ cup white chocolate chips with 1 tablespoon sprinkles.
- Peanut Butter: Mix in equal amounts peanut butter chips or mini peanut butter cups and semi sweet chocolate chips.
- Peppermint Chocolate Chip: Mix in 1-2 tablespoons crushed peppermint candy cane with ½ - ¾ cup chocolate chips.
How To Make
Let me show you how to make a small batch of chocolate chip cookies.
- Preheat the oven to 350 F (177 C). Line a large baking sheet with parchment paper. In a mixing bowl, mix the melted butter, brown sugar, granulated sugar, egg yolk and vanilla extract together until well combined.
- Sift in the flour, baking powder, baking soda and salt. Mix well to combine. Fold in the chocolate chips. Some chips may not mix fully into the chocolate chip cookie dough due to the melted butter.
- Scoop about 2 tablespoons of chocolate chip cookie dough onto the lined baking sheet. I like to use a medium 2 tablespoon (30 ml) sized cookie scoop. Top with any loose chocolate chips.
- Bake the cookies for 10-12 minutes or until the edges are set and are lightly golden brown. Cool the cookies on the hot baking sheet for 3-4 minutes before transferring them to a cooling rack. If you would like 6 chocolate chip cookies, simply use a large 3 tablespoon (45 ml) sized cookie scoop (or divide the dough into 6 large dough balls). Bake the large cookies for 14-16 minutes.
How To Store, Freeze and Thaw
Store baked cookies: These cookies can be stored in an airtight container at room temperature for up to 2-3 days. For the best cookie eating experience, heat the cookies in the microwave for 20 seconds for that “fresh from the oven taste.”
Freeze the cookies: Place the cookie dough balls onto a parchment lined baking sheet, place the baking sheet into the freezer and freeze until the cookie dough is frozen. Remove the baking sheet from the freezer and place the frozen chocolate chip cookie dough balls into a ziplock bag. These no brown butter cookies can be stored in the freezer for up to 2 months.
Thaw the cookie dough: Transfer your desired amount of frozen cookie dough balls onto a lined plate or baking sheet. Allow them to thaw overnight in the fridge. Bring the cookie dough balls to room temperature before baking. The frozen cookie dough can also be baked straight from the freezer. Just make sure to add about 2 - 3 more minutes to the baking time.
M's Expert Tips
- Bring ingredients to room temperature: This allows the cookies to mix together more evenly which requires less mixing, resulting in a soft, chewy and delicious cookie.
- Quick room temperature egg: Heat a cup full of water for 1 minute in the microwave. Drop an egg into the hot water for 1 minute. Remove from the water and now you have a room temperature egg!
- Measure the flour properly: I highly recommend using a food scale.
- Don't overmix the cookie dough: Mix the cookie dough just until the dry and wet ingredients come together.
- Slightly under-bake the cookies: For cookies that are soft and chewy for days, the secret is to bake them until the edges are set and lightly golden brown. The centers will look slightly underbaked, but the cookies will continue to “bake” while on the hot cookie sheet.
- For the best tasting cookies the next day: The easiest way to give your cookies that “fresh from the oven” taste the next day is to microwave them for about 15-20 seconds and enjoy immediately.
Slightly underbaking cookies keeps them soft and chewy. Bake the cookies just until the edges are lightly golden brown, remove them from the oven and allow the heat from the pan to “bake” them for a few minutes outside of the oven.
If you enjoy chewy cookies with slightly crisp edges, melting the butter is the secret. For soft, more cake like chocolate chip cookies, softened butter is better.
Other Small Batch Recipes To Try
If you try this Small Batch Chocolate Chip Cookies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
Small Batch Chocolate Chip Cookies Recipe
- 1 large mixing bowl
- 1 spoon or flexible spatula
- 1 medium (2 tbsp) cookie scoop
- 1 large baking sheet
- 1 parchment paper
- 5 tbsp (71 g) unsalted butter, melted and slightly cooled
- ¼ cup (50 g) light brown sugar
- 2 tbsp (25 g) granulated sugar
- 1 large egg yolk (US), room temperature
- 1 tsp (5 ml) vanilla extract
- ¾ cup (90 g) all purpose flour
- ¼ tsp baking soda
- ¼ tsp baking powder
- ⅛ tsp salt
- ½ - ¾ (70 - 105 g) semi sweet chocolate chips
- Preheat the oven to 350 F (177 C). Line a large baking sheet with parchment paper.
- In a mixing bowl, mix the melted butter, brown sugar, granulated sugar, egg yolk and vanilla extract together until well combined.
- Sift in the flour, baking powder, baking soda and salt. Mix well to combine.
- Fold in the chocolate chips. Some chips may not mix fully into the chocolate chip cookie dough due to the melted butter.
- Scoop about 2 tablespoons of chocolate chip cookie dough onto the lined baking sheet. Top with any loose chocolate chips.
- Bake the cookies for 10-12 minutes or until the edges are set and are lightly golden brown. Cool the cookies on the hot baking sheet for 3-4 minutes before transferring them to a cooling rack.