Home > Desserts > Small Batch Chocolate Chip Cookies Small Batch Chocolate Chip Cookies June 1, 2020 | 121 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 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. Small Batch Chocolate Chip Cookies Why a small batch of cookies? For those times when you don’t want to be tempted by an entire batch of cookies, of course! If you’re someone that can’t stop at just one cookie (hi, I’m sure we’d be friends), sometimes a half batch is the best preventive measure for that lack of self-control. Other reasons? This is a great recipe to make around the holidays, for a cookie exchange party when you want to make a few different flavors without having too many cookies. Or for Santa Claus, when you don’t need to bake up 2 dozen cookies at 11:45 pm on Christmas Eve night. (This may have happened in my house.) There are lots of other reasons why you might want a small batch of chocolate chip cookies, but I won’t waste time talking about those. Let’s get down to the details of making this particular recipe. Beginning with some tips… Cookie tips Let the melted butter cool. Once the butter is melted, it needs to cool back to room temperature. This is extremely important. If the butter is hot, it will melt the sugars, which causes greasy cookies that spread. Chill the dough. Because of the melted butter, the dough needs time to chill. This allows the butter to re-solidify. Without being chilled, the cookies will spread too thin and burn. The chilling time also gives the flavors time to intensify and meld together. Roll tall cookie dough balls. Instead of rolling a perfectly round ball, roll the dough into a taller, more-cylindrical shape. When the cookies bake, you’ll get that perfectly thick and chewy center along with the crisp edges. Evenly distribute the chocolate and make these cookies look even tastier. I like to stick a few extra chocolate chips into the tops of the cookies right after they’ve come out of the oven to make sure there is chocolate in every bite. Bonus: it also makes the cookies look that much more appealing! Small Batch Chocolate Chip Cookie Ingredient Notes Good quality chocolate: I like chopped chocolate and chocolate chips; you can use just chips or just a chocolate bar or both. My favorite chocolate chips for these cookies are either Ghirardelli® or Guittard® (not sponsored). I also occasionally like mixing dark and milk chocolate for a fun variation in flavor (dark chocolate bar with milk chocolate chips). Trust me on this: high-quality chocolate makes a significant difference in the flavor of these cookies! Soft brown sugar: Make sure the brown sugar is soft and fresh, or it won’t mix nicely into the butter. I do not recommend dark brown sugar — it has too much moisture for these cookies and will cause them to spread. Real butter: I don’t recommend margarine or other butter substitutes in this recipe. If using salted butter, don’t add any additional salt to the dough. If using unsalted butter, add 1/8 teaspoon fine sea salt to the dough. This Small Batch Chocolate Chip Cookie recipe calls for one large egg yolk. Save the egg whites to use in an omelet, add to this egg skillet, or use in this easy egg wrap. QUICK TIP 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. Cookie troubleshooting Why are my cookies hard? Cookies may come out hard because they were baked too long or at too high a temperature. Make sure your oven is correctly calibrated and watch the cookies closely near the end of the baking time. Your cookies could also be hard if you over-measured the flour or if other ingredients weren’t fresh. Why are my cookies flat? Cookies often flatten because the dough did not chill long enough. Since there is melted butter in the dough, it needs a chance to firm up again. Also, if the butter was too hot when you added in other ingredients, the cookies will likely end up a bit flat and greasy. Small Batch Chocolate Chip Cookies will also be flat if the flour was under-measured. One other factor that comes into play for flat cookies is if you live in a high-altitude area. More cookie recipes Bakery Style Chocolate Chip Cookies massive cookies Monster Cookies with peanut butter Coconut Oil Chocolate Chip Cookies healthier option DoubleTree Cookies Hilton secret cookie recipe shared! Pumpkin Chocolate Chip Cookies not the cakey version FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Small Batch Chocolate Chip Cookies 4.96 from 62 votes - Review this recipe 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. SAVE TO RECIPE BOX Print Recipe Small Batch Chocolate Chip Cookies 4.96 from 62 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe 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 Calories 168kcal Author Chelsea Lords Cost $5.12 Ingredients▢ 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) InstructionsBUTTER: 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. Video Recipe NotesNote 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 FactsServing: 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. DID YOU MAKE THIS RECIPE? 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.