Small Batch Chocolate Chip Cookies are the perfect way to enjoy crispy, chewy cookies without the fuss of making a huge batch. This recipe makes 10-12 cookies and is perfect for an unexpected chocolate chip cookie craving. Make to enjoy immediately or freeze for future cravings!
We love chocolate chip cookies, but since there are only 2 of us, we hardly ever finish a full batch. We always eat a few then end up freezing the rest and sometimes forget about them.
This easy small batch recipe makes crispy chewy cookies (just like our Crispy Chewy Chocolate Chip Walnut Cookies) and yields the perfect amount of cookies for 1-2 people. It is also great if you have limited ingredients, limited space, or just don't want to put in the effort to make a ton of cookies. Make a batch and pour a glass of cold milk!
Jump to:
About Small Batch Chocolate Cookies
- Texture - These classic cookies are soft and tender on the inside and slightly crispy and on the outside.
- Flavor - The cookies are rich, buttery, and chocolatey.
- Time - It takes just 10 minutes of prep, 10 minutes to freeze the dough, then about an 12 minutes to bake.
- Effort - Small batch cookies require very little effort. All you need to do is mix the ingredients, scoop the cookie dough balls, freeze, then bake them.
Ingredients
- Butter - Room temperature butter makes the cookie dough soft and chewy and adds a rich flavor. We prefer European butter because it has a higher fat content resulting in a crisper, more buttery cookie. American butter has higher water content, which will make the cookie less buttery but still delicious.
- Granulated sugar - Granulated sugar adds sweetness and helps the cookies spread as the sugar melts.
- Dark Brown Sugar - Dark brown sugar adds moisture and a molasses like sweetness to the cookie dough. You can also use light brown sugar! Dark brown sugar adds a deeper caramel flavor.
- All-purpose flour - All purpose flour is the foundation for the cookies.
- Baking powder - Baking powder helps make the cookie dough soft and tender.
- Baking soda - Baking soda helps the cookie dough spread.
- Egg yolk - Egg binds the ingredients together. Use a room temperature egg yolk so it spreads evenly in the cookie dough.
- Vanilla extract - Vanilla extract adds complexity and sweetness to the cookie dough. For a stronger vanilla flavor, use vanilla bean paste.
- Chocolate chips - We recommend semi-sweet chocolate chips because they are the perfect balance of sweet and rich.
- Kosher Salt - Kosher salt enhances the flavors of the cookies.
See recipe card for quantities.
Substitutions
- Gluten free - Use gluten-free all purpose flour to make these cookies gluten free.
- Dark chocolate chips - Use dark chocolate chips instead of semi-sweet if you prefer the richer and lightly bitter taste of dark chocolate.
- White chocolate chips - Replace the semi-sweet chocolate chips with white chocolate chips or toffee bits for a sweeter alternative.
- Peanut butter cookies - Use peanut butter chips and/or add peanut butter to the dough to make these peanut butter chip cookies.
- M&M Cookies - Replace chocolate chips with M&Ms to make small batch M&M cookies.
Variations
- Less chocolatey - Since we are chocolate lovers, these cookies are very chocolatey. If you want a lower chocolate to cookie ratio, only use one third cup of chocolate chips.
- Extra chocolatey - If you want to make these small batch cookies even more chocolatey, add another one third cup of chocolate chips to the dough or some cocoa powder.
- Nuts - Add chopped walnuts or pecans for a hearty crunch.
Instructions
- Prepare baking sheet - Line a baking sheet with parchment paper and set aside.
- Cream butter and sugar - In a mixing bowl or the bowl of a stand mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy. (Photo 1)
- Add vanilla and egg yolk - Then reduce the speed to low and add the vanilla and egg yolk. (Photo 2)
- Mix dry ingredients - Mix in flour, baking powder, baking soda, and kosher salt until just mixed. Scrape the sides and bottom of the bowl with a silicone spatula to ensure all the ingredients are combined. Do not over mix or the dough will become dense. (Photo 3 and 4)
- Add chocolate and nuts ingredients - Then fold in chocolate chips and walnuts. (Photo 5 and 6)
- Scoop - Use a cookie scoop or spoon to scoop and form 1 ¼ inch dough balls. Then place them on the baking sheet with at least 2 inches of space around each one to make room for spreading. (Photo 7)
- Chill - Cover the baking sheets loosely with wrap (e.g. a clean dish cloth, plastic wrap, beeswax wrap, foil, etc.) and freeze the cookie dough for 10 minutes.
- Bake - Preheat the oven to 375°F. Bake the cookies on the middle rack one tray at a time for 10-12 minutes. The edges will be a light golden brown. For a crispier cookie, bake for 1-2 minutes longer.
- Remove and cool - Remove the cookies from the oven and sprinkle a small pinch of flaky sea salt on each one if desired. This adds a yummy sweet and salty flavor. Allow the cookies to cool until they are set. Then repeat the process with the remaining cookie dough. (Photo 8)
Pro tip - Use an aluminum baking sheet for even heating and line the baking sheet with parchment paper to minimize sticking and cleanup time.
Storage
Store the cookies in an air-tight container and keep in a cool, dry place for up to 7 days. You can also freeze the cookies for up to 1 month. To freeze, let the baked cookies reach room temperature then place them in a storage bag, press out the air, and seal them. When you want to enjoy them again, thaw them in the fridge or on the counter. To warm them, heat at 300°F on a baking sheet for 2 to 3 minutes or microwave them briefly.
Top Tips
- Make your cookies the same size to ensure the cookies have the same texture. If you make all of the cookies larger or smaller, be sure to adjust the bake time.
- Don't over-mix ingredients to ensure the cookies spread evenly and have a light texture. Over mixing can make the cookies tough.
- Bake on the middle rack for even baking. If baking more than one sheet of cookies, place the racks in the top and bottom thirds of the oven. Rotate the baking sheets halfway through baking to ensure the cookies bake evenly.
- Cool down the cookies before you store them in a container to ensure the cookies maintain their texture. The steam from hot cookies will make the cookies soggy inside of the container.
Recipe FAQs
Unsalted butter is best because it allows you to control the amount of salt that goes into the cookies. Also, unsalted butter typically has less water content than salted butter, which results in cookies with a better texture.
There are several factors that make cookies chewy or crunchy including the ingredients and baking time and temperature. Cookies that are baked at a lower temperature for a shorter amount of time will be chewier. Also, cookies that use brown sugar instead of white sugar will be softer.
Don't over mix the dough! Over mixing the dough will make the cookies tough. When mixing the dough, remember to mix the ingredients until just combined.
In order to make even sized cookies, use a cookie dough scooper. Scrape the excess off the scooper using the edge of the bowl then place the cookie dough onto the baking sheet.
If your butter is too cold, it will be difficult to cream resulting in tougher and denser cookies. The cookies may also not brown properly.
Did You Like This Recipe?
Love this small batch chocolate chip cookies recipe? Please leave a 5-star rating in the recipe card below & consider leaving a comment below. Thanks!
Sign up for THP's newsletter and keep in touch on Instagram, Facebook, Pinterest, TikTok, and YouTube. If you make this recipe, tag #theheirloompantry so we can see your creation!
Small Batch Chocolate Chip Cookies
Equipment
- 1 whisk
Ingredients
- 6 tablespoon butter room temperature
- ¼ cup granulated sugar
- ¼ cup light or dark brown sugar packed
- â…” teaspoon vanilla extract
- 1 egg yolk room temperature
- ¾ cup all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- â…” cup chocolate chips
- flaky sea salt optional
Instructions
- Prepare baking sheet - Line a baking sheet with parchment paper and set aside.
- Cream butter and sugar - In a mixing bowl or the bowl of a stand mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy. Reduce the speed to low and add the vanilla and egg one at a time.6 tablespoon butter, ¼ cup granulated sugar, ¼ cup light or dark brown sugar, ⅔ teaspoon vanilla extract, 1 egg yolk
- Mix dry ingredients - Mix in flour, baking powder, baking soda, and kosher salt until just mixed. Scrape the sides and bottom of the bowl with a silicone spatula to ensure all the ingredients are combined. Do not over mix or the dough will become dense. Fold in chocolate chips.¾ cup all-purpose flour, ¼ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt, ⅔ cup chocolate chips
- Scoop - Use a cookie scoop or spoon to scoop and form 1 ¼ inch dough balls. Place them on the baking sheet with at least 2 inches of space around each one to make room for spreading.
- Chill - Cover the baking sheets loosely with wrap (e.g. a clean dish cloth, plastic wrap, beeswax wrap, foil, etc.) and freeze for 10 minutes.
- Prepare oven - Preheat the oven to 375°F.
- Bake - Bake the cookies on the middle rack one tray at a time for 10-12 minutes. The edges will be a light golden brown. For a crispier cookie, bake for 1-2 minutes longer.
- Remove and cool - Remove the cookies from the oven and sprinkle a small pinch of flaky sea salt on each one if desired. This adds a yummy sweet and salty flavor. Allow them to cool until they are set. Repeat the process with the remaining cookie dough.flaky sea salt
Video
Notes
- Store cookies in an air-tight container and keep in a cool, dry place for up to 7 days. You can also freeze the cookies for up to 1 month. To freeze, let the baked cookies reach room temperature then place them in a storage bag, press out the air, and seal them. When you are ready to enjoy the cookies, thaw them in the fridge or on the counter. To warm, heat them at 300°F on a baking sheet for 2 to 3 minutes or microwave them briefly.
- Use an aluminum baking sheet for even heating and line with parchment paper to minimize sticking and cleanup time.
- Make your cookies the same size to ensure they have the same texture. If you make all of the cookies larger or smaller, be sure to adjust the bake time.
- Don't over-mix ingredients or the cookies will be tough and have an uneven texture.
- Bake on the middle rack for even cooking. If baking more than one sheet of cookies, place the racks in the top and bottom thirds of the oven then rotate halfway through baking to ensure the cookies bake evenly.
- Cool down the cookies before storing to ensure the cookies don't get soggy and maintain their texture.
Leave a Reply