Name: Small Batch Chocolate Chip Cookies for Cozy Cravings
Prep time: 10 min
Cook time: 14 min
Total time: 34 min
Ingredients: 1/4 cup Unsalted Butter (melted for rich flavor and smooth mixing); 1/3 cup Brown Sugar (adds moisture and that delightful caramel taste as it bakes); 1 tbsp Granulated Sugar (sweetens and helps create those crispy edges; swap with coconut sugar for a healthier choice); 1 large Egg Yolk (binds the dough without making it cakey); 1/2 tsp Vanilla Extract (enhances the overall flavor; consider almond extract for a twist); 3/4 cup All-Purpose Flour (gives structure; substitute with a 1:1 gluten-free baking blend for a gluten-free option); 1/8 tsp Baking Powder (provides a slight lift to achieve the perfect cookie height); 1/4 tsp Baking Soda (essential for spreading and browning to get that ideal cookie texture); 1/8 tsp Kosher Salt (balances the sweetness beautifully; sea salt is a great alternative if you prefer); 3/4 cup Semi-Sweet Chocolate Chips; Maldon Salt (optional; sprinkle for that gourmet touch)

There’s something truly magical about the aroma of warm cookies wafting through the kitchen, a smell that instantly transports me back to my childhood. Today, I’m excited to share my recipe for Small Batch Chocolate Chip Cookies—perfectly sized for those moments when a sweet craving strikes but you don’t want to deal with an avalanche of leftovers. These cookies come together in just 30 minutes and require no fancy mixers, making them a delightful and quick indulgence for anyone who loves homemade treats. With their perfect blend of soft, chewy centers and golden edges, they’re not only a comforting bite but also a fun way to unleash your inner baker. Ready to satisfy your sweet tooth without breaking a sweat? Let’s dive into this deliciously simple recipe!

Why Small Batch Cookies Are Perfect

Convenience: These Small Batch Chocolate Chip Cookies are ideal for quick cravings, ready in just 30 minutes from start to finish. No more cooking up a whole batch that you’ll have to resist!

No Mixer Needed: This easy recipe skips the need for mixers, making it accessible for bakers of all skill levels. Just melt butter and mix by hand!

Customizable Flavor: Feel free to get creative! You can swap in dark chocolate chips or add in nuts for a delightful twist.

Perfect Texture: The combination of chewy centers and crisp edges replicates that bakery-style experience, allowing you to savor each bite.

Minimal Waste: Ideal for one or two people, this recipe cuts down on leftovers, allowing you to indulge guilt-free.

For those who want to explore more delectable treats, check out these Dark Chocolate Raspberry delights or try your hand at Raspberry Chocolate Lava cupcakes!

Small Batch Chocolate Chip Cookies Ingredients

For the Dough

Unsalted Butter – 1/4 cup (56.5 g); melted for rich flavor and smooth mixing.
Brown Sugar – 1/3 cup (65 g); adds moisture and that delightful caramel taste as it bakes.
Granulated Sugar – 1 tbsp; sweetens and helps create those crispy edges; swap with coconut sugar for a healthier choice.
Egg Yolk – 1 large; binds the dough without making it cakey—don’t add the egg white for perfect texture.
Vanilla Extract – 1/2 tsp; enhances the overall flavor; consider almond extract for a twist!
All-Purpose Flour – 3/4 cup (90 g); gives structure; substitute with a 1:1 gluten-free baking blend for a gluten-free option.
Baking Powder – 1/8 tsp; provides a slight lift to achieve the perfect cookie height.
Baking Soda – 1/4 tsp; essential for spreading and browning to get that ideal cookie texture.
Kosher Salt – 1/8 tsp; balances the sweetness beautifully; sea salt is a great alternative if you prefer.

For the Chocolate

Semi-Sweet Chocolate Chips – 3/4 cup (120 g); adds delicious chocolatey goodness; feel free to mix in dark or milk chocolate for a different flavor intensity.
Maldon Salt (optional) – sprinkle for that gourmet touch; pop it on while cookies are still warm for maximum flavor contrast!

This small batch chocolate chip cookies recipe is sure to satisfy your sweet cravings with minimal fuss!

Step‑by‑Step Instructions for Small Batch Chocolate Chip Cookies

Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). While the oven warms up, grab a baking sheet and line it with parchment paper, ensuring a non-stick surface for your cookies. This preparation sets the stage for achieving those perfect Small Batch Chocolate Chip Cookies.

Step 2: Melt the Butter
In a microwave-safe bowl, melt 1/4 cup of unsalted butter. Heat it in 20-second intervals if needed, allowing it to become fully liquid without boiling. Once melted, remove it from the microwave and let it cool slightly before adding sugars to maintain the right texture.

Step 3: Mix the Sugars
Stir in 1/3 cup of brown sugar and 1 tablespoon of granulated sugar to the melted butter. Mix vigorously until the mixture is smooth and shiny, showcasing the sugars’ integration. This step is crucial for creating that delightful chewiness in your Small Batch Chocolate Chip Cookies.

Step 4: Incorporate the Egg Yolk and Vanilla
Add one large egg yolk and 1/2 teaspoon of vanilla extract into the bowl, mixing until well combined. This addition not only enriches the flavor but also binds the ingredients effectively, ensuring your cookie dough comes together seamlessly for the small batch.

Step 5: Combine Dry Ingredients
Gently stir in 3/4 cup of all-purpose flour, 1/8 teaspoon of baking powder, 1/4 teaspoon of baking soda, and 1/8 teaspoon of kosher salt. Mix until just combined, being careful not to overwork the dough, which helps maintain the chewy texture of your Small Batch Chocolate Chip Cookies.

Step 6: Fold in the Chocolate Chips
Next, fold in 3/4 cup of semi-sweet chocolate chips until evenly distributed throughout the dough. Remember to reserve a few chips for the topping! These sweet morsels will provide that beloved melting chocolate experience in every bite of your cookies.

Step 7: Scoop the Dough
Using a cookie scoop or spoon, divide the dough into six equal portions, approximately 3 tablespoons each. Space these dough balls on your prepared baking sheet, maintaining about 1.5 inches between them to allow for spreading as they bake, ensuring perfect Small Batch Chocolate Chip Cookies.

Step 8: Top with Chocolate
Before baking, press the reserved chocolate chips onto the tops of each dough ball for added deliciousness. This step not only enhances the visual appeal of your Small Batch Chocolate Chip Cookies but also gives extra bursts of chocolate in each bite.

Step 9: Bake the Cookies
Place the baking sheet in the preheated oven and bake for 12-14 minutes. Keep an eye on them; look for golden edges and a slightly soft center, indicating that the cookies are ready. That lovely aroma should fill your kitchen, tempting you even more.

Step 10: Cool the Cookies
Once baked, remove the cookies from the oven and allow them to rest on the sheet for 5-10 minutes. This step helps them firm up and makes transferring them to a wire rack easier, where they will cool completely, ready for you to enjoy these Small Batch Chocolate Chip Cookies!

Expert Tips for Small Batch Cookies

Accurate Measurements: Use a kitchen scale to measure flour; even slight variations can impact the texture of your Small Batch Chocolate Chip Cookies.
Melted Butter: Ensure the butter is melted and slightly cooled before mixing in other ingredients for a smoother dough.
Dough Consistency: If your dough feels too crumbly, add a splash of milk or additional melted butter to achieve the right texture.
Shape Cookies: For perfectly round cookies, use a round cutter to gently reshape them right after they come out of the oven while they’re still warm.
Watch Time: Baking times can vary; keep a close eye on your cookies and look for golden edges and set centers to avoid overbaking.

Make Ahead Options

These Small Batch Chocolate Chip Cookies are perfect for meal prep enthusiasts seeking to save time! You can prepare the cookie dough up to 24 hours before baking. Simply mix all the ingredients (but refrain from adding the chocolate chips until you’re ready to bake); cover the bowl tightly with plastic wrap and refrigerate. This allows the flavors to meld beautifully. When you’re ready to indulge, scoop the dough onto a baking sheet, fold in the chocolate chips, and bake as directed. For best quality, ensure the dough is baked fresh for that delightful gooeyness, making your homemade cookies just as delicious as when they were first made!

Small Batch Chocolate Chip Cookies Variations

Feel free to dress up your Small Batch Chocolate Chip Cookies according to your mood or pantry! Customizing these cookies is a fun way to add your own flair.

Dairy-Free: Substitute unsalted butter with coconut oil or vegan butter for a deliciously dairy-free version.
Nutty Delight: Toss in chopped walnuts or pecans to the dough for a delightful crunch and added flavor contrast.
Gluten-Free Twist: Use a 1:1 gluten-free baking blend instead of regular flour to make these cookies gluten-free without losing texture.
Sweetener Switch: Swap granulated sugar for coconut sugar for a healthier take that still delivers sweetness.
Flavor Infusion: Add a teaspoon of espresso powder for a rich coffee flavor that beautifully complements the chocolate.
Spicy Kick: Mix in a pinch of sea salt or cayenne pepper for a surprising bite against the sweetness!
Choco-Fun: Replace semi-sweet chocolate chips with dark chocolate chunks for a more intense chocolate indulgence.
Cookie Dough Freezer: Make extra dough and freeze individual cookie dough balls. Bake on demand whenever cravings hit—just add a couple minutes to the baking time!

Whether you are pairing these cookies with a glass of milk or enjoying them alongside a scoop of vanilla ice cream, your variations will surely delight! Try also exploring some other yummy ideas like Chocolate Oat Cookies or indulge in some Free Chocolate Chip treats!

How to Store and Freeze Small Batch Chocolate Chip Cookies

Room Temperature: Store cookies in an airtight container at room temperature for up to 3 days. Keep them away from direct sunlight to maintain freshness.

Freezer: For longer storage, freeze baked cookies in a single layer on a baking sheet. Once solid, transfer them to a zip-top bag, where they can last for up to 3 months.

Reheating: To enjoy warm cookies, reheat frozen ones in a preheated oven at 350°F (175°C) for about 5-8 minutes, or until they are warmed through and slightly crispy on the edges.

Unbaked Dough: If you want to save some time later, you can freeze the unbaked dough balls. Place them on a baking sheet to freeze, then transfer to a zip-top bag, and they can last for up to 3 months. Just bake them straight from the freezer, adding a minute or two to the baking time.

What to Serve with Small Batch Chocolate Chip Cookies

When the sweet aroma of cookies fills your home, it’s time to think about delightful pairings that elevate your treat experience.

Cold Glass of Milk: The classic pairing! The creamy richness of milk balances the cookie’s sweetness, making each bite even more delightful.
Vanilla Ice Cream: A scoop of creamy vanilla ice cream melts over the warm cookie, creating a heavenly combination of textures and flavors.
Fresh Berries: Juicy raspberries or strawberries add a burst of freshness, cutting through the sweetness and complementing the rich chocolate.
Coffee or Espresso: The robust flavor of coffee enhances the cookies’ chocolate notes, making it a charming treat for coffee lovers.
Nutty Trail Mix: A side of crunchy trail mix adds texture to each bite, introducing salty notes that balance the cookie’s sweetness.
Chocolate Ganache Dip: For true chocolate lovers, serve the cookies alongside a small bowl of warm chocolate ganache for extra indulgence.
Mint Tea: The refreshing notes of mint tea cleanse the palate, creating a refreshing contrast to the rich, chewy cookies.
Caramel Sauce: Drizzling warm caramel sauce over each cookie brings an irresistible sweetness that takes these cookies to the next level of decadence.
Creamy Yogurt Parfait: Layers of yogurt, granola, and fresh fruit create a healthy and satisfying companion to your cookies, ideal for a balanced treat.

Enjoy your cookies with these delightful accompaniments for a truly cozy experience!

Small Batch Chocolate Chip Cookies Recipe FAQs

How do I choose ripe butter for baking?
Absolutely! Using high-quality, unsalted butter is key to making the best Small Batch Chocolate Chip Cookies. Look for butter that is fresh and free from any discoloration or off smells. Fresh butter should be creamy and smooth, and avoid any that has dark spots or overly soft texture.

What’s the best way to store my cookies?
Store your Small Batch Chocolate Chip Cookies in an airtight container at room temperature for up to 3 days. If you wish to keep them for longer, make sure they are completely cooled before placing them in a container, and keep them away from direct sunlight or heat to maintain their freshness.

Can I freeze the cookie dough?
Certainly! Freezing unbaked dough is a fantastic option! To do this, scoop the cookie dough into individual balls and place them on a baking sheet lined with parchment paper. Freeze them for about 1-2 hours or until solid, then transfer the frozen dough balls to a zip-top bag. They can be stored this way for up to 3 months. When you’re ready to bake, simply bake them straight from the freezer, adding a minute or two to the baking time.

What should I do if my cookie dough is crumbly?
If you find that your Small Batch Chocolate Chip Cookies dough is crumbly, don’t worry—this can happen sometimes! Simply add a splash of milk or a little bit more melted butter to the dough, then mix until the texture becomes smooth and cohesive. This will help bind the ingredients together without affecting the final chewy texture you’re aiming for.

Are these cookies safe for pets or people with allergies?
Always be cautious! These Small Batch Chocolate Chip Cookies contain ingredients like butter, egg, and wheat flour, which can be problematic for pets and those with allergies. If you have sensitive family members or pets, it’s best to avoid giving them any baked goods that contain these ingredients. For a gluten-free option, remember to use a 1:1 gluten-free baking blend instead of all-purpose flour.