Small batch chocolate chip cookies for your next cookie craving! Make just a half batch of chocolate chip cookies the next time you need a warm, gooey chocolate chip cookie!
You may have seen my recipe for small batch chocolate chip cookies before. Let me explain.
Scaling down a chocolate chip cookie recipe for you was one of the first things I intended to do when I started scaling down recipes in 2009. I finally got this site up and running in 2010, and if I remember correctly, a small batch of chocolate chip cookies was one of the first 20 recipes I shared.
You guys loved them. I’m so glad that you guys think it’s so amazing to have a small recipe for chocolate chip cookies that you could bake whenever a cookie craving hit. And, you love that the recipe only makes 10-12 cookies, not the typical 4 dozen cookies of standard recipes.
I love that neither of us trust ourselves around leftover cookies. We’re the same, you and I.
However, my original recipe for a small batch of chocolate chip cookies contained shortening. I grew up in the South, and shortening is not a fearful ingredient to me, when used in moderation. But, I’ve learned that most of you guys avoid shortening at all costs.
After many emails poured in asking if the recipe could be made with all butter, I finally decided to try it myself! I’m so glad I took your advice.
As it turns out, chocolate chip cookies made without shortening are amazing, and it’s possible to still have the chewy, melty, gooey cookies of our dreams. Butter is where it’s at, friends!
You’re going to love these cookies because they contain all butter and dark brown sugar. If you have my first cookbook, Dessert for Two, you can use this new formula to adapt the recipe.
If you want to keep making the original recipe with shortening, that’s perfectly fine, too friends! I’m just here to make sure you get enough cookies in your life.
Here’s a HOW TO VIDEO for this recipe:
Tips for a small batch chocolate chip cookies:
-Use softened butter. That means butter that sits out at room temperature for about 20 minutes. You can press a finger into the butter to make an indent, but your finger will not go all the way through easily. Softened butter is not room temperature butter.
-Use dark brown sugar. The only different between light brown sugar and dark brown sugar is the molasses content. And when it comes to cookies, the more molasses, the better. It helps with the chew factor, too.
-This recipe uses just an egg yolk (because it’s small batch). I have a collection of recipes that use leftover egg whites, if you’re interested.
-Use 1/3 cup of chocolate chips for the dough, but feel free to push a few more chocolate chips on top right when they come out of the oven. That’s a pro tip ;)
Ok, friends! I hope you love and adore this recipe for a small batch of chocolate chip cookies. I hope you make it at least a few times a month just like I do!
Yields 1 dozen
Chocolate chip cookies recipe from scratch that only makes a small batch.
10 minPrep Time
8 minCook Time
18 minTotal Time
- 6 tablespoons unsalted butter, softened
- 1/4 cup dark brown sugar
- 3 tablespoons granulated sugar
- 1 large egg yolk
- 3/4 teaspoon vanilla extract
- 1/2 cup + 2 tablespoons all-purpose flour
- 1/8 teaspoon fine salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/3 cup chocolate chips
- Preheat the oven to 375. Line a light-colored baking sheet with a silicone mat.
- In a medium bowl, beat the butter with an electric mixer on medium speed until fluffy, about 20 seconds.
- Add the sugars, and beat for about 30 seconds. The mixture will turn a pale color and be fluffy.
- Next, add the egg yolk and vanilla and beat until just combined.
- Whisk together the flour, salt, baking soda and baking powder in a separate bowl.
- Sprinkle the flour on top of the butter mixture, and beat just until combined.
- Stir in the chocolate chips.
- Scoop the dough into 12 dough balls, and space them evenly on the baking sheet.
- Bake for 8-10 minutes, removing the cookies from the oven when the edges just start to turn golden brown.
- Let the cookies rest on the baking sheet for 1 minute before moving them to a wire rack to cool.