How to Make Small Batch Chocolate Chip Cookies

Have you ever found yourself craving a homemade chocolate chip cookie, but not wanting to waste unnecessary time and effort on making an entire batch?

If so, you are going to love this recipe for delicious small-batch chocolate chip cookies. Unlike most chocolate chip cookie recipes, this small-batch recipe only makes 6–8 cookies at a time, and only takes 30 minutes to make from start to finish.

It’s perfect for satisfying your craving for a warm, gooey chocolate chip cookie fresh out of the oven—without leaving tempting leftovers or an enormous mess to clean up.

small batch chocolate chip cookies
Photo by Food Photographer | Jennifer Pallian

Small Batch Chocolate Chip Cookie Recipe

Enjoy the delicious, gooey goodness of homemade chocolate chip cookies. This small-batch chocolate chip cookies recipe is perfect for satisfying your sweet tooth craving—without leaving dozens of leftover cookies.


½ cup all-purpose flour
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
¼ cup melted unsalted butter
3 tablespoons of granulated sugar
¼ cup brown sugar
1 large egg yolk
½ teaspoon pure vanilla extract
½ cup semi-sweet chocolate chips

Prep Time: 10 minutes
Chill Time: 10 minutes
Cook Time: 10–12 minutes
Total: 30–32 minutes
Yields: 6–8 cookies


  1. Preheat your oven to 375 degrees and line a small baking sheet with parchment paper or a silicone baking mat.
  2. Combine the flour, baking soda, baking powder, and salt into a small bowl. Set aside.
  3. Whisk the melted butter, brown sugar, and granulated sugar together in a medium-sized bowl until the mixture is light and fluffy. Then, mix in the egg yolk and vanilla.
  4. Stir in the dry ingredients to the medium-sized bowl until just combined with wet ingredients. Use a spatula to avoid over-mixing.
  5. Fold in the chocolate chips (or other mix-ins!) with your spatula.
  6. Chill the cookie dough for 10 minutes to prevent the cookies from spreading too quickly while baking. After 10 minutes, remove the dough from the refrigerator.
  7. Drop large spoonfuls of cookie dough onto the baking sheet. For perfectly round cookies, roll each piece of dough into a ball before placing it on the baking sheet.
  8. Bake for 10–12 minutes.
  9. Cool on the cookie sheet before serving and enjoy!

What You’ll Love About this Recipe

  • Makes six large or eight small cookies—perfect for satisfying your sweet tooth without the temptation of having extra cookies to snack on.
  • Uses only ten ingredients—all of which you should already have in your refrigerator or pantry.
  • Quick to make—these cookies only need 10 minutes of prep time, 10 minutes of chill time, and 10 minutes of cook time.
  • Enjoy easy cleanup—this recipe only requires two bowls, a whisk, spatula, a small spoon, and a baking sheet.

About the Ingredients

These delicious small-batch chocolate chip cookies only require ten basic ingredients that you probably already have on hand.

It’s essential to measure each ingredient accurately when making small-batch cookies since you will use such a small quantity of each ingredient.

Here are the ingredients you will be using:

All-Purpose Flour

All-purpose flour is what creates the structure of your cookies. This recipe calls for ½ cup of flour. However, you can add a tablespoon or two to your dough if it feels too sticky after mixing all the ingredients. If you are gluten-free, you can use the same amount of gluten-free flour for the same results.

Baking Soda & Baking Powder

Baking soda and baking powder help your cookies rise—baking soda helps the cookies expand, and baking powder helps the cookies lift.

Vanilla Extract & Salt

Vanilla extract adds to flavor to your cookies, while salt balances the sweetness to enhance their flavor.

Melted Unsalted Butter

Using unsalted butter, as opposed to salted butter, helps control the salt content in your cookies. Using melted butter, as opposed to softened butter, will help your cookies take on a chewy, fudgier texture. For the best results, ensure that the melted butter is room temperature (not too hot!) to prevent the egg from scrambling when added to the butter.

Brown Sugar & Granulated Sugar

Brown sugar adds tenderness and chewiness to your cookies. Granulated sugar helps the cookies to spread. Using both sugars is the key to achieving the perfect chocolate chip cookies!

Egg Yolk

Eggs help to bind your cookies together while adding necessary moisture. One large egg yolk is sufficient for a small-batch recipe. However, make sure that the egg yolk is large enough; otherwise, it may not provide enough liquid to bind your cookies together.

Chocolate Chips

This recipe calls for semi-sweet chocolate chips. However, you can substitute semi-sweet chips for dark chocolate, white chocolate, or milk chocolate chips or chunks.

Unique Mix-Ins and Toppings

Chocolate chip cookie dough provides an excellent base to get creative! Here are some fun ways to spice up your cookies:

Nuts: Add pecans, almonds, or walnuts in addition to chocolate chips to give your chewy cookies a bit of crunch!

Candy: Instead of traditional chocolate chips, mix in M&Ms, chopped Heath bar, or Reece’s pieces to your dough for a delicious twist.

Sprinkles: Add sprinkles in with your chocolate chips for fun, colorful cookies.

Sea Salt: Top your cookies with coarse ground sea salt before putting them in the oven for a savory twist that complements the rich, chocolatey flavor.

Ice Cream: After your cookies come out of the oven, use them to make an ice cream sandwich, or top with your favorite ice cream to make a pizookie!

another small batch chocolate cookie

Photo by Mae Mu

Tips & Tricks for the Perfect Chocolate Chip Cookies

Here are a few tips and tricks to ensure your cookies turn out perfectly—the first time!

Use Exact Measurements

The philosophy of “a splash of this and a pinch of that” does not work well when making small-batch cookies. Since this recipe calls for such a small amount of each ingredient, they should be measured precisely to ensure that the cookies come out correctly.

Use Melted Butter, Not Hot Butter

Your butter should be melted, but not too hot; otherwise, it will cause the eggs to scramble when added to the butter and sugar mixture.

Do NOT Overbake

Take your cookies out of the oven after 12 minutes to prevent overbaking. Your cookies will continue to bake once you remove them from the oven, resulting in soft, chewy cookies instead of crunchy, dry cookies.

Chill the Dough

As tempting as it can be to immediately put your cookies into the oven, taking 10 minutes to chill the cookie dough makes a difference. The cold air helps the dough solidify, preventing the cookies from spreading too much during baking.

Easy Clean-Up

Use parchment paper or silicone baking mats to ensure your cookies slide right off the cookie tray and that they don’t leave you without a chocolatey mess to clean up.

How to Save Your Cookies

If you want a few cookies to snack on now, but want to save some for later, here are a few ways to keep your cookies (or cookie dough!) for the next time your craving strikes.

Store Leftover Cookies

You probably won’t have any leftovers from this small-batch cookie recipe. Still, if you do, your cookies should remain fresh in an airtight container at room temperature for 2–3 weeks. If you plan to freeze your cookies, they should last for three months.

Freeze Leftover Cookie Dough

If you want to prepare the dough ahead of time, you can keep the unbaked dough in your freezer for 9-12 months to bake when you get the urge for a warm, gooey chocolate chip cookie.