These Small Batch Chocolate Chip Cookies are perfect for when you’re craving a warm, fresh cookie but don’t want to bake a whole batch. This recipe makes 6 perfectly chewy, golden-edged cookies, all mixed in one bowl with no mixer required. These cookies are simple to make and ready in minutes!
Looking for just one cookie? Try one of my single-serve recipes ( Bakery-Style Cookie or Thin and Chewy Cookie ). Or, if you’re baking for a crowd, try my Sheet Pan Chocolate Chip Cookies or Mini Chocolate Chip Cookies .
Sometimes you only need a few cookies, just enough to enjoy something warm and fresh without a ton of leftovers. That’s where these Small Batch Chocolate Chip Cookies come in. The recipe makes six perfectly chewy, chocolatey cookies that hit the spot every time without going overboard.
I love small batch recipes (like my Small Batch Brownies ) for when you want something fresh from the oven without the extra effort (or leftovers). And the best part about this recipe? You don’t even need a mixer, fancy equipment, or to even plan ahead.
Whether you’re baking for yourself, sharing with a friend, or sneaking a warm cookie (or two) after dinner, this recipe delivers everything you love about a classic chocolate chip cookie. However, if you prefer a bigger, fluffier cookie, try my Giant Chocolate Chip Cookies (aka Kroll’s Cookies).
Table Talk with Tawnie
I’m telling you, small-batch recipes really are the best. I can’t even tell you how many times I’ve found myself craving a warm chocolate chip cookie after dinner, but didn’t want to commit to making (and inevitably eating) a whole batch. That’s exactly why I created this recipe. It’s quick, easy, and makes just enough cookies to satisfy my cookie cravings.
Ingredient Notes
(For the full recipe, scroll down to the recipe card below)
- All-purpose flour: As always, it’s essential to make sure you’re using the spoon and level method to measure your flour when baking. Too much flour can result in drier, harder cookies.
- Sugars: Both the dark brown sugar and granulated sugar get mixed into the melted butter to form a paste. No need to cream the ingredients with a stand mixer, just a bowl and a whisk ! Be sure to break up any clumps of the brown sugar.
- Beaten egg: Since we’re only using part of the egg, whisk the egg in a small bowl, then measure out 1 Tbsp. from it.
- Chocolate chips: I like to use a mix of mini chocolate chips and semi-sweet chocolate chips, or the Guittard Super Cookie Chips .
- Flaky sea salt : I love Maldon. It’s the perfect finishing touch and really not optional in my opinion! It balances out the sweet flavors and complements these cookies really well.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Mix wet ingredients
Whisk together the melted butter, brown sugar, and granulated sugar until smooth. Then add the rest of the wet ingredients and mix until combined.
Add dry ingredients
Add the dry ingredients over the wet mixture and fold until combined. Then stir in the chocolate chips. Be careful not to over-mix!
Scoop dough
Scoop dough into 6 cookies and place on the prepared baking sheet.
Bake & enjoy!🍪
Bake for 7-9 minutes. Press a few extra chocolate chips into warm cookies and sprinkle with flaky sea salt. Let cookies cool for a few minutes, then ENJOY!!!
Expert Tips
- Spoon and level flour: Spoon the flour into your measuring cup and be sure it’s leveled. Do not scoop the flour out of the container/bag with your measuring cup because you could end up with 50% more than you need. Spoon and level by using a spoon to scoop the flour into the measuring cup and use the back of a knife to level off the top of it. You can also use a kitchen scale for accurate measurements.
- Don’t over-mix: Be careful not to over-mix. Mix the wet and dry ingredients just until no flour streaks remain, then gently fold in the chocolate chips.
- Pull the cookies out before you think they are done: The cookies will continue to cook on the hot baking sheet once you pull them out of the oven. Be sure not to over-bake these cookies in order to achieve soft centers.
- Top the freshly baked cookie: I like to top the freshly baked cookies with a few extra chocolate chips and flaky sea salt right when they come out of the oven to make them look like they came straight from the bakery.
Need more or fewer cookies?
I love making this batch when I just want a few cookies for the family! However, if you’re looking for a single-serve recipe for just ONE, be sure to try my Single-Serve Thin and Chewy Chocolate Chip Cookie, or if you’re baking for a big crowd, try my Sheet Pan Chocolate Chip Cookies !
Single-Serve Chocolate Chip Cookie
Mini Chocolate Chip Cookies
Really Good Chocolate Chip Cookies
Sheet Pan Chocolate Chip Cookies
Variations / Substitutions
- Gluten-free: Swap the all-purpose flour for Bob’s Red Mill Gluten Free 1-to-1 Baking Flour .
- Different chocolate chips: You can use regular chocolate chips, mini chocolate chips, chocolate chunks, or even a chopped chocolate bar (great for getting pools of chocolate). You can also use a mix of dark chocolate, milk chocolate, semi-sweet, or white chocolate chips.
- Nuts: If you like a little crunch in your cookies, feel free to add chopped walnuts, almonds, or pecans with the chocolate chips (you may want to reduce the chocolate chips a bit).
Warm-Up Cookies Series
Think of this cookie series as a warm-up round before the gingerbread men, candy canes, and red & green sprinkles take over. These recipes will be sure to get you in the baking mood without diving headfirst into December just yet.
Storage / Freezing
- To store: If you have any cookies left, store them in a sealed container at room temperature for up to 5 days, or in the freezer for up to 3 months.
- Freeze baked cookies: Let cookies cool completely. Then freeze in an airtight container for up to 3 months.
- Freeze cookie dough: To freeze the cookie dough, scoop the dough into 2 Tbsp. balls and freeze in a single layer in an airtight container for up to 3 months. You can bake the cookie dough straight from the freezer; just add an extra minute or so to your bake time. Ovens may vary.
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Baking Sheets
Mixing Bowls
What’s the perfect number of cookies in a batch?
More Cookie Recipes You’ll Love
Chocolate Potato Chip Cookies
Chocolate Chipless Cookies
Brown Butter Chocolate Chunk Cookies
Kroll’s Kookies
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📸 Photos by Megan McKeehan of The Broke Girl Table
Small Batch Chocolate Chip Cookies
Ingredients
- 3 Tbsp. unsalted butter melted and slightly cooled
- 1/4 cup + 1 tsp. dark brown sugar packed
- 2 Tbsp. + 1 tsp. granulated sugar
- 1 Tbsp. beaten egg I whisk an egg and then just measure out 1 Tbsp. from it
- 2 tsp. whole milk
- 3/4 tsp. pure vanilla extract
- 3/4 cup all-purpose flour spooned and leveled
- 1/4 tsp. salt
- 1/4 tsp. baking soda
- 1/8 tsp. baking powder
- 1/3 cup chocolate chips I like to use a mix of mini chocolate chips and a semi-sweet chocolate chip or the Guittard Super Cookie Chips
- Flaky sea salt for finishing
Instructions
- Prepare: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Whisk sugars and butter: In a medium bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. 3 Tbsp. unsalted butter, 1/4 cup + 1 tsp. dark brown sugar, 2 Tbsp. + 1 tsp. granulated sugar
- Add wet ingredients: Add the beaten egg, milk, and vanilla extract. Whisk until fully combined. 1 Tbsp. beaten egg, 2 tsp. whole milk, 3/4 tsp. pure vanilla extract
- Add dry ingredients: Sprinkle flour, salt, baking soda, and baking powder over the wet mixture. Use a spatula to fold the dry ingredients in until just combined. Do not over-mix. 3/4 cup all-purpose flour, 1/4 tsp. salt, 1/4 tsp. baking soda, 1/8 tsp. baking powder
- Mix in chocolate chips: Stir in the chocolate chips until evenly distributed. Once again, don’t over-mix. 1/3 cup chocolate chips
- Scoop dough: Scoop dough into 6 cookies (about 2 Tbsp. each) and place on the prepared baking sheet, leaving space for spreading.
- Bake: Bake for 7-9 minutes, until the edges are set and lightly golden but the centers still look slightly underdone. Start Timer
- Finish: Cookie scoot if needed to make perfect circular cookies. Immediately press a few extra chocolate chips into the tops for a bakery-style look. Sprinkle lightly with flaky sea salt.
- Cool & enjoy: Let cookies cool on the pan for 3-5 minutes before transferring to a wire rack and enjoyyyy!! Flaky sea salt
