Small Batch Chocolate Chip Cookies

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Soft, chewy, and chocolate-loaded Small Batch Chocolate Chip Cookies! Only one bowl, a wooden spoon, and eight ingredients are needed — no stand mixer or hand mixer needed. 

And if you’re looking for a full batch of similar cookies, try these Chewy Chocolate Chip Cookies. These Snickerdoodle Cookies, Oatmeal Chocolate Chip Cookies, and Peanut Butter Cookies are other reader-favorite recipes.

Freshly baked small batch chocolate chip cookies with melty chocolate chips visible on top.

Small Batch Chocolate Chip Cookies

This recipe for Small Batch Chocolate Chip Cookies is ideal for those moments when you crave cookies but don’t want to be overwhelmed with a large batch. Perfect for cookie lovers who find it hard to stop at just one, it’s a practical solution to manage cravings.

Additionally, it’s an excellent choice during the holidays, for cookie exchange parties, or even for leaving a treat for Santa Claus on Christmas Eve without the need to bake dozens of cookies. This recipe provides a convenient and delicious option for various occasions where fewer cookies are preferable. 

Wet and dry ingredients being mixed together in a bowl to create the delicious dough.

Ingredients In Small Batch Chocolate Chip Cookies

  • Salted Butter: Adds moisture and fat, giving the cookies a rich flavor and tender texture. It’s partially melted for easier mixing.
  • Brown Sugar and White Sugar: Sweeten the cookies and affect their texture. Brown sugar brings moisture and a caramel-like flavor, while white sugar helps the cookies spread and become crispier.
  • Pure Vanilla Extract: Enhances the overall flavor of the cookies.
  • Large Egg Yolk: Contributes to the richness and acts as a binder, ensuring a smooth dough. Save the egg whites to use in an omelet, add to this egg skillet, or use in this easy egg wrap.
  • Baking Soda: A leavening agent, it helps the cookies to rise slightly and prevents them from being too dense.
  • Flour: Provides structure, balancing moisture to create a moldable dough.
  • Chopped Chocolate Bar and Chocolate Chips: The key flavor elements, offering rich chocolate taste and varied texture.

Rolled dough balls for chocolate chip cookies, chilled and placed on a baking pan, ready for baking.

How To Make A Small Batch Chocolate Chip Cookies

  1. Melt Butter: Partially melt butter, let it cool.
  2. Mix Wet Ingredients: Combine cooled butter, brown and white sugars, vanilla extract, and egg yolk.
  3. Add Dry Ingredients: Mix in baking soda and flour.
  4. Incorporate Chocolate: Stir in chopped chocolate and chocolate chips.
  5. Shape and Chill: Roll dough into 9 balls, chill for 30-60 minutes.
  6. Bake: Preheat oven to 325°F, bake cookies 8-12 minutes until golden.
  7. Cool and Store: Let cookies cool, store in airtight container. Enjoy within 4 days.


Fresh baking soda: Test the baking soda to be sure it’s fresh by adding boiling water to a small amount. If it fizzes, it’s good. Here’s how to test if your baking soda is fresh and will work in these Small Batch Chocolate Chip Cookies.

Dough balls arranged on a sheet pan lined with parchment paper.

Tips For Success

  • Cool the Melted Butter: After melting, let the butter return to room temperature. Hot butter can cause the cookies to become greasy and spread too much.
  • Chill the Dough: Chill the dough to allow the melted butter to solidify. This prevents cookies from spreading too thin and burning, and enhances flavor development.
  • Shape Dough Taller: Roll the dough into taller, cylindrical shapes for a thick, chewy center and crisp edges.
  • Add Extra Chocolate: After baking, press additional chocolate chips into the tops for more chocolate in every bite and an appealing look.
  • Monitor Baking Carefully: Avoid hard cookies by not overbaking. Ensure the oven is correctly calibrated and watch cookies closely as they finish baking. Measure ingredients accurately and use fresh ingredients.

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Small Batch Chocolate Chip Cookies

4.96 from 62 votes
Soft, chewy, and chocolate-loaded Small Batch Chocolate Chip Cookies! Only one bowl, a wooden spoon, and eight ingredients needed -- no stand mixer or hand mixer required. 
Freshly baked small batch chocolate chip cookies with melty chocolate chips visible on top.
Print Recipe

Small Batch Chocolate Chip Cookies

Freshly baked small batch chocolate chip cookies with melty chocolate chips visible on top.
4.96 from 62 votes
Soft, chewy, and chocolate-loaded Small Batch Chocolate Chip Cookies! Only one bowl, a wooden spoon, and eight ingredients needed -- no stand mixer or hand mixer required. 
Course Dessert
Cuisine American
Keyword Small Batch Chocolate Chip Cookies
Prep Time 10 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 20 minutes
Servings 9 cookies
Chelsea Lords
Calories 168kcal
Cost $5.12


  • 1/3 cup (72g) salted butter
  • 1/3 cup (67g) light brown sugar, packed
  • 3 tablespoons (40g) white sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 large egg yolk (Note 1)
  • 1/4 teaspoon baking soda
  • 3/4 cup (94g) white all-purpose flour
  • 1/3 cup (50g) chopped chocolate bar + 2 (25g) tablespoons chocolate chips (Note 2)


  • BUTTER: In a large microwave-safe bowl, partially melt the butter in the microwave. (Just enough that you'll be able to easily mix it, about 35 seconds straight from the fridge.) Let the butter stand until it has cooled to room temperature. Do not add sugars to the hot butter or the cookies will be greasy and spread.
  • SUGARS, EXTRACT, AND EGG YOLK: Once the butter has cooled to room temperature, add the brown sugar and white sugar. Stir until smooth and combined. Add in the vanilla extract and egg yolk (save or discard egg white). Stir to combine.
  • DRY INGREDIENTS: Add in the baking soda and flour. Stir until a thick dough forms.
  • CHOCOLATE: Coarsely chop the chocolate bar and add in the chunks and chocolate chips. Stir until combined; you may need to knead the chips into the dough. Divide the dough evenly into 9 parts; each cookie is about 2 tablespoons (38 grams). Roll the dough into cookie balls that are tall and cylindrical (as opposed to short and round -- see photos in post). Place the rolled cookie dough balls on a parchment-lined sheet pan, cover, and chill for 30 minutes to an hour.
  • BAKE: When ready to bake, set the oven temperature at 325 degrees F. Line a pan with parchment paper or a silicone liner. Place cookie dough balls on a sheet pan with plenty of space in between the cookies -- I only bake 6 at a time. Bake for 8-12 minutes or until very lightly golden brown at the edges and no longer glossy on top.
  • COOL: Remove cookies from the oven and let them stand on the cookie sheet for 3-4 minutes before removing with a metal spatula to a cooling rack to finish cooling. I like to press a few more chocolate chips into the tops of the cookies right out of the oven (this is optional). Store cookies in an airtight container at room temperature. Cookies are best enjoyed within 4 days.


Recipe Notes

Note 1: Egg yolk: Egg yolk MUST be large. Reserve the white for another recipe or discard.
Note 2: Chocolate: For the chocolate chunks, I chop a milk chocolate bar and then add additional chocolate chips for added texture/flavor. You can use only chocolate chips instead of the chocolate bar and chips. Use your favorite type of chocolate for cookies -- semi-sweet, dark, or milk. We like milk chocolate chips paired with a dark chocolate bar. High-quality chocolate makes a big difference in the flavor and texture of the cookies. Cheaper chocolate has fillers and wax, which (obviously) aren't as pure as the good brands.

Nutrition Facts

Serving: 9cookies | Calories: 168kcal | Carbohydrates: 21.9g | Protein: 1.6g | Fat: 8.3g | Sodium: 57.6mg | Fiber: 0.5g | Sugar: 13.5g

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

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4.96 from 62 votes (2 ratings without comment)

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Recipe Rating


  1. 5 stars
    I love the idea of making a half batch of cookies, Chelsea! Definitely good for portion control. And I love that no mixer is required, too.

    1. I just made these with gluten free flour and they were delicious! I used Pamela’s AP GF flour and no one could tell that they were lacking gluten.

  2. Wow those look amazing! Hahah yeah about keeping it light in January… I am cheating on my new years resolution on a daily basis 😀 How about that?

    They do look super soft and chewy. Last summer I have been on the hunt for the perfect chocolate chip cookies and I made some great discoverys..
    Using brown sugar makes a much chewier cookie while white sugar makes them crispier.
    I replaced part of the butter with creame cheese. That made a huge difference!! And if you sprinkle some sea salt on top after baking it will take it to a whole new level of excitement.

  3. I mean… they look like the most perfect chocolate chip cookies ever. That texture is like bakery cookie texture! You’re a wizard, Chelsea. Huge fan. Pinning this for later!

  4. 5 stars
    You’re completely right about the Mexican vanilla. It is amazing. My husband and I went to Mexico 6 years ago on our honeymoon and came back with a bunch of it. Sadly it’s gone now so I need to get my hands on some more!

    These cookies look amazing and perfect for when I need, I mean when my kids need, just a little bit of chocolate!

  5. 5 stars
    My mom preferred recipes with smaller batches, so this sounds great! Also, thanks for the tip about chilling the dough before cooking; I didn’t know it changed the final texture. My husband is on a no-dessert month, but I might just have to make some for me anyway! 😉

  6. 5 stars
    These are the cookies that you could make in a post apocalyptic world (yes…there’s still sugar there. cmon. :P) Totally chewy and perfect and yay for you still being able to make ’em without a mixer, etc.!

  7. 5 stars
    So today my toddler kept peeking in the pantry and saying cookie! And I remembered looking at your recipe a few weeks ago. Well this recipe is amazing! Perfect cookies, the best ones I’ve ever made. And I didn’t even chill them, just stuck in the freezer for 5-10 min while I washed the bowl and preheated oven! Thanks Chelsea!

    1. What a sweet comment – thank you Katy!! So glad these are the best ones you’ve made 🙂 And thanks for that tip about freezing! I’m sure other readers will be thrilled to see that!

  8. 5 stars
    I have my batch in the fridge and waiting patiently…. 🙂 I was specifically looking for the small batch since I was running low on ingredients, so I think this will work perfectly.

  9. I was looking for a quick delicious CCC recipe to make some cookies for my coworkers. I usually do my standby recipe which takes 36 hours-72 hours to allow the dough to rest but I didn’t have time for that so I gave this recipe a shot and OMGoodness!!! I doubled the recipe, used Ghirardelli’s 60% Cacao Disks chopped, pecans, Nestle Tollhouse Chunks, and Sea Salt on top for some balance … These cookies were amazing. The combination of the milk/dark chocolate made certain it wasn’t too sweet, the salt enhanced and brought out all the flavors. It was perfect. People keep asking me to make more. This may become my NEW standby recipe!

    1. Love that you did a combo of milk and dark + salt on top – now that sounds PERFECT! Thanks so much for your kind compliment – so glad to hear that you loved these 🙂

  10. 5 stars
    I’m stuck at home with an ankle fracture and was just DYING for some fresh cookies. Came across your recipe in my manic Googling and it fit the bill perfectly: minimal standing in the kitchen, minimal cleanup. I used half chocolate chips and half mini Reese’s Pieces, half butter and half margarine (I know, I know…but it was all I had in the house and I’m incapacitated!). Just took them out of the oven and WOW – exactly what I was craving and hoping for! Saving this for the future (like maybe…in three days). THANK YOU 🙂

    1. Thanks so much for your comment!! I am so glad you tried these and liked them 🙂 Also mini Reese’s sounds DELICIOUS!

  11. 5 stars
    What happens when you’re craving chocolate chip cookies, but are too tired to make them before bed? You wake up at 3:58am with the worst craving, and are compelled to get up and bake them. Fast forward to almost 5:30 am, and I’ve just tasted the most delicious, easy to make (seriously, I am a baking moron) ccc’s I have ever had. They were really good. Half a batch is the perfect amount to get through the cravings for a few days and pack a few for my husband in his lunch. I am new to your site, but will definitely be back. I think I can fall back to sleep now that the cravings have subsided. Thank you!

    1. Haha!!! This comment made me laugh! I am super impressed you got up at 4 am to make cookies 🙂 And very glad this recipe didn’t disappoint (wouldn’t that be the worst at 530 am?!) Thanks for stopping by!

  12. 5 stars
    Hi Chelsea! I’ve tried your recipe and I must admit this is so simple yet so delicious! By the way, can I add some instant oats on the recipe? Thank you! =)

    1. So great to hear; thank you Kaycee!! I haven’t actually ever added oats to this recipe so I couldn’t say the amount to add. Sorry to not be of more help! I’m hoping to have a recipe for easy half-batch oatmeal cookies this holiday season though 🙂

  13. Made the recipe and Im ‘chilling’. 😉 Can this recipe be made like a bar cookie? Was thinking of spreading the dough into 8×8 pan. What do you think?

    1. I’ve actually never tried this dough recipe in a bar form so I’m not sure how it will do. If you end up trying it please let us know the results! 🙂

      1. Ok going to try it and definitely will let you know. By the way, the cookies came out delicious! And easy to make. Hubby love them. I only had cocoa bars (80%) so I mixed that with semi sweet baking bars. Perfect. Next time I will add a tad more vanilla or buy a better brand. What do you use? Thanks.

        1. So great to hear!! I’m glad you loved these! I use Mexican vanilla and think it’s the best stuff ever for really elevating the flavor of cookies! But yes, it is expensive. The other brands I recommend are McCormick or anything by Nielsen-Massey (I especially love their Tahitian vanilla extract.)

      2. Forgot to ask in my previous comment if you can recommend another less expensive Brand of Vanilla other than Mexican. Thanks.

        1. I believe McCormick pure vanilla extract is going to be your best bet for good flavor and inexpensive price 🙂

        2. 5 stars
          If you live near a Sam’s Club, their McCormick Vanilla is much less expensive than other retail stores. And it’s a much larger bottle, to boot.

  14. Helloooooooooo,
    A big thanks for the easy and awesome recipe 🙂 🙂

    I tried these cookies and they turned out really great!!!!!!!

    God bless you!!!!

    1. No, it’s in step number 1 🙂 in the bowl you melt the butter then whisk in the sugars in the same bowl

  15. 5 stars
    Chelsea! These are absolutely the best chocolate chip cookies I have ever made! I’m off to make my second batch in three days! Really- very good! Thanks.

    1. Oh that totally makes my day to hear that!! SO happy you loved these 🙂 Thanks so much for taking the time to leave a comment and review 🙂

  16. 5 stars
    I love how easy these are! I have several bars of dark and milk chocolate at home that are just begging to be chopped and mixed into cookies – there are perfect.

  17. 5 stars
    I dread the kitchen and rarely ever cook or bake. These cookies were probably the tenth recipe I’ve ever followed in my entire 38 years on the planet. They turned out SUPERB, and I will likely use this recipe again.

    Thanks for posting this and making it highly detailed so even domestic failures like me can follow along and get it right ha ha.

    1. Haha!! I’m sure you are far from a domestic failure 🙂 I am thrilled you enjoyed these cookies and they worked out well for you! Thank you so much for the comment!!

  18. 3 stars
    These are sooooo sweet. One cookie is about all I can handle. I added 1tsp but I feel like I should have halved that as well. I will definitely use this recipe again as the texture is great but scaling down on sugar and vanilla next time.

    1. They are sweet cookies!! So definitely feel free to cut back a bit to your preference 🙂 I am glad you enjoyed them!

  19. 5 stars
    I’m currently living overseas and all of my kitchen equipment is back home in the US. For the past couple months I have been on the hunt for a great mixer-less CCC recipe and I’m happy to say I finally found it! These cookies turned out great. So great, I know will continue using this recipe even when I’m back home with my KitchenAid! Thank you!

    1. That is so, so great to hear that these were so enjoyed and you were able to make them oversees! That’s when I actually developed this recipe when I was in Australia with no mixers 🙂 Thank you for the sweet comment!

  20. 5 stars
    This is by far THE BEST chocolate chip cookie recipe I have tried! It turns out perfect each time! The portions are great and it’s so quick to make. I make it all the time for my daycare kids or for a snack with our coffee and tea ?

    1. 5 stars
      I never buy brown sugar, and make it when I need it. Here’s the recipe:
      Light Brown Sugar = 1 cup white granulated sugar + 1 Tablespoon molasses.
      Dark Brown Sugar = 1 cup white granulated sugar + 2 Tablespoons molasses.
      If you want it to sprinkle on oatmeal, or in the state it comes from the store, mix the 2 ingredients in a food processor, or I just use my hand to mix it.
      If it’s an ingredient in a recipe, such as cookies, add the 2 separately, as 2 ingredients. They will combine in the dough.

  21. 5 stars
    Not sure if you’ll feel honored or appalled (maybe not you, but your followers). I use this recipe when making cannabis cookies, my doctor suggested cannabis for pain relief. I cannot smoke it, makes me loopy so I ingest. I make batches of cannabis butter ahead of time. This 1/2 batch is good for me so my cookies stay fresh. But I use 2 eggs yokes, make my cookies more chewy.

  22. 5 stars
    My daughter asked for cookies, which I usually just unwrap and bake because cooking I can do but baking is more precise. We didn’t have any cookie rolls on hand and I knew I could attempt making them but also knew I didn’t have enough butter for a normal batch. I googled a half batch and yours were the first to come up and I’m super glad they did!! They came out amazing and so easy since I’m not the best baker!! Already following your pins!! Your awesome!! 🙂 happy cookies

    1. Yay!! I’m thrilled you all enjoyed these cookies Crystalina! 🙂 And thank you so much for your kind comments, I appreciate them!

  23. 5 stars
    Best chocolate chip cookies, ever. Love the small batch and I make them often. Tonight I didn’t have any butter or brown sugar in the house, so I decided to use your recipe as a base to create a chocolate-chocolate chip cookie. Following your directions and proportions I used organic virgin coconut oil instead of butter and all white sugar. I added 1/2 teaspoon of kosher salt and 3 tablespoons of high quality cocoa powder to the butter/sugar combo. I used just 1 teaspoon of vanilla and one whole small egg instead of a large yolk. (We raise chickens so I have a choice in egg sizes.) After sitting in the fridge for about an hour I made them into 1.4 oz balls and put them on the baking sheet. I sprinkled them with pink sea salt and baked at 325 for 11 minutes. Let them sit on the cookie sheet to set. They came out so good I thought I’d share the idea with you and your readers.

    Note: unrefined “virgin” coconut oil tastes like coconut. It gives a nice subtle coconut flavor to the cookies. If you don’t want the coconut flavor use refined coconut oil, which has not flavor.

    1. Hey Tori! Thank you so much for the comment and for sharing your latest version — it sounds absolutely amazing! Definitely will need to give that a try soon 🙂 Thank you!

  24. 5 stars
    CHELSEA! Chel. Sea. GIRL! These have made me so happy. I made them with the intention of sharing with my coworkers since I loved your single serving recipe. But honey, they might not make it. These are too great. They are seriously crispy on the outside and chewy on the in.
    I literally just finished baking this batch abd am about to make another, but will brown the butter… Has anyone tried putting some cayenne pepper (or something similar) in the batter for a mexican hot chocoate flair? Would that do it? Or is that a bad idea?

    Anyway, thank you for sharing this awesome recipe. Definitely pinning!

    1. Ah Asha, I’m so SO thrilled you enjoyed these! Your comment made my day 🙂 And I haven’t tried cayenne pepper in these, but it sounds fun! You’ll have to let me know if you end up trying that out. Thanks again for your sweet comment! 🙂

  25. I made these and they were so good now my family business’ manager wants me to make two dozen to sell at the restaurant ????

          1. 5 stars
            Have you doubled it at all since you made them it would be. A real timesaver sry autocorrect the first time

  26. 5 stars
    I just made these for me and my boyfriend and they are PERFECT. Easy to follow recipe, perfect amount of cookies and they taste great. I have tried so many different recipes for chocolate chip cookies and these are the best thus far!

    1. Wow! That is such a huge compliment! I am thrilled these were perfect for you and your boyfriend! Thank you so much LeAnn!

    Man were these cookies heaven on earth, damn yeah! loved how they turned out! love ! love ! loveee!
    thanks so much for sharing the half batch, since sugar control is a thing for transplant patients like me. thanks so much <3 stay blessed!

    1. Hello Tehru! 🙂 I am so, so happy these were such a hit!! Makes my day to hear that! Thank you!

  28. Made this cookies soon as i saw your post. Soooo gooood!!! I’ve tried a lot of CCC recipes and yours is a keeper!!! Ate one 5 minutes after i pulled it out from the oven. And ate another one after 5 again. Definitely a keeper!

    1. Yay! So thrilled you loved these and they were a huge hit! Thanks so much for the comment Adrienne! 🙂

  29. Wow! Best cookies I’ve ever made! My new go to chocolate chip cookie recipe. I’ve tried so many and could never find one that tasted this good. Your tips were helpful too! I live in Hawaii so it’s really humid and end up having to add a bit more flour to things. The cookies turned out perfect!

    1. Wow what a compliment! I am so thrilled to hear this is your new go-to recipe 🙂 Thanks so much for the comment! And I’m glad you’ve been able to figure out with the humidity what needs changed. Thanks again!

  30. 4 stars
    I did the ultimate bakers no no and made with margarine *gasp*. I bake quite often as a hobby and butter costs can add up quickly. It’s nice to know when you can bake on a budget and save a few dollars with a decent outcome. The result: cookies were great. Obviously they were a bit thinner but still had a crunchy outside and very soft middle. They stayed together and did not come out as oily as I expected!

  31. 5 stars
    This is the best chocolate chip cookie recipe I’ve ever tried (and I’ve tried a few). Funnily enough, this is my second time cooking them and I doubled the recipe, because they disappeared in 10 minutes last time!

    Thank you!

  32. 5 stars
    Okay so I made these cookies just like you said except I used unsalted butter because that was all I had. I have NEVER had cookies turn out this good before! I also did not refrigerate the dough. I just baked them because I was impatient! Lol I stacked the dough up into a rectangular shape and they didn’t spread out too much and were very chunky and gooey! I am definitely throwing out my old cookie recipe and this is my new favorite! Thank you so much for sharing! Love! Love! Love!

  33. 5 stars
    I had only whole wheat flour in the pantry, so I substituted and these still came out perfectly! (I also threw in some Heath Bar bits.) Thanks for this recipe. It’s the perfect quantity for my husband and me.

    1. I’m so happy it worked great with the whole wheat flour and made the perfect amount 🙂 Thanks for the comment!

  34. 5 stars
    My daughter had a snow day off from school today and I was looking for a small batch cookie recipe to use ingredients I have on hand. Wow these are amazing! So easy to make and perfect texture! I used raw turbano sugar instead of white but otherwise followed this recipe to a T. They are great! Thank you.

  35. 5 stars
    Just bakes these as my hubby usually goes for the pull a part, he and my 14yo Loved these! I placed my roll of dough in tje freezer, just under as hour, sliced with a knife, 12 cookies baked for 11. And 1/2 minutes, cooled,for 3 and OMG!!! Soft, chewey and sooooo good! I love soft and chewy! 4 extra morsels on top of each was a bonus! TY for this recipe!

  36. 5 stars
    Oh. Em. Gee. I was in search of the perfect cookie recipe and I could not find it until this recipe! I ate the whole half batch in about 2 days.

    1. They will be fine texturally 🙂 I of course love the flavor the vanilla brings, but they’ll work fine without it!

  37. 5 stars
    Hi Chelsea! OMG I always mess up when making chocolate chip cookies but I followed your recipe and they turned out perfect! Thanks so much and happy holidays to you!

  38. 5 stars
    I just made these cookies but only baked half a dozen since i’m the only one who loves chocolate chip cookies. My hubby doesn’t care for them. But let me say, they are divine. However, I used only 53% Nestle dark chocolate morsels and I love the pure chocolate taste! Thanks for coming up with a small batch! I’m having one, now with some milk. They’re warm, gooey and delish!

    1. So happy to hear you enjoyed these cookies! 🙂 You are so welcome! Thank you for the comment Laura 🙂

  39. So I used the whole egg instead of just the egg yolk? Does that make a difference? Will the cookies still come out good or is there anything I can do to fix it if they don’t?

    1. It will likely make the dough too wet; you can add more flour to compensate, but they will be different (more cakey).

  40. I made cookies with this recipe.It turned out really good.I want to make 40 cookies with this recipe as base.Could you suggest the changes in the quantity of the ingredients.

  41. 5 stars
    I made the cookies using this recipe.It turned out really good.Next I want to make 40 cookies with this recipe as base.Could you suggest the change in the quantity of the ingredients.

  42. Hi Chelsea,

    These cookies are, hands-down, THE most addictive and delicious chocolate chip cookies I’ve had! My husband and I ended up finishing the cookies within a day! Thank you for this wonderful recipe 🙂

    If I want to make a batch a couple of days before baking, would that be all right? Or is it best to only chill the dough overnight?

    1. I’m so happy to hear this! Thanks Geraldine! The dough should be fine for a couple days before cooking as long as you keep it covered! 🙂

  43. 5 stars
    I appreciate how easy this was. I have a feeling they’ll be great.

    Nice to be able to make it fast and not have 10k cookies laying around.

  44. 5 stars
    I have to say…..
    Made these last night and had them this morning and they are the best cookies I have made! I couldn’t believe it. ? definitely adding to my recipe list!!

  45. 5 stars
    Late to the party but had to weigh in. These were fantastic cookies! My boyfriend begged for cookies tonight and I didn’t want to dirty the stand mixer. So happy I stumbled upon your recipe in my search for a one-bowl cookie option! OH NO — cookies can happen at any time now!!

  46. These are the BEST chocolate chip cookies I have ever made (or TASTED)! I found your recipe last week and have made them three times already! I have shared the recipe with all of my friends. OMG. I don’t think I will ever make a full batch again. I wonder now, if I could double this recipe!?!? Because the flavor is just so good compared to full batch recipes.

  47. 5 stars
    Tried these today. Can’t get brown sugar due to COVID-19 so added a little maple and golden syrup to white sugar. When I took them out, they were puffed up in the middle and I thought they had not worked but a few minutes out the oven and they sank back and made the best cookies ever. I did half white chocolate and the other white and dark chocolate. I will definitely make these again as they really are amazing.

    1. Wow, way to work with what you have! I’m so happy to hear you loved them and thanks for the suggestions on substitutions that work!

  48. Great recipe for a small batch! I stuffed them with a Reese peanut butter cup and made only five medium size cookies…they were delish!

  49. 5 stars
    This is the best chocolate chip recipe out there. I have made this dozens of time. It is consistently fabulous. Perfect thickness, Buttery, not too sweet , chocolately. A half batch doesn’t last more than a day in my house!

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