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!
The Best Small-batch Chocolate Chip Cookies Recipe
I’m sharing this recipe today with so much love. I’ve been scaling down recipes since 2009, but it wasn’t until 2010 that I started this blog. One of the first things I wanted to share here in this space is a small-batch chocolate chip cookies recipe.
If I remember correctly, small-batch chocolate chip cookies were one of the first 20 recipes I shared. My actual first recipe was chocolate cream pie for two, however.
We all need chocolate chip cookies every now and then, but we almost never need four dozen of them. I still believe in the dessert for two doctrines after all of these years. A little bit of the real dessert is better than a lot of the fake stuff. Small batch desserts fit into our lives so easily!
Some of you said: why don’t you just freeze the leftover dough?
While I realize I can store leftover cookie dough balls in the freezer, I cannot be trusted around frozen cookie dough. I’m one of those people that thinks frozen dough is even better than the baked cookie! Plus, if I froze every leftover batch of cookie dough, I would soon need to buy a deep freezer for additional freezer space!
It seems I cannot be trusted around a batch of cookies that make more than one dozen cookies. I’m hoping you’re the same way as me! I’m guessing since you landed on this site, you might be. If that’s the case, welcome!
Chocolate chip cookies with shortening?!
You guys loved my original recipe for small-batch chocolate chip cookies. I’m so glad that you guys think it’s so amazing to have a small recipe for cookies that you could bake whenever a cookie craving hits. 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 trusts 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 a common 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. The original ratio is 4 tablespoons of butter to 2 tablespoons of shortening.
It would be super fun to make both recipes side by side and host a taste-test party!
Shortening makes cookies fluffy while still giving them a crisp edge. It’s magical stuff, but I understand if you don’t want to bake with it.
Baking Tips for making 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 difference between light brown sugar and dark brown sugar is the molasses content. And when it comes to cookies, the more molasses, the better. Molasses makes cookies a lovely shade of golden brown, and it’s key for chewy cookies.
–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 the 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!
If you’re looking for Gluten-Free Teff Chocolate Chip Cookies, my friend Sarah has the best ones I’ve ever tasted that use teff flour and chewy dates. They’re so incredibly delicious.
Another fun variation is to add orange zest to your cookies. I also want to mention that you can use any type of chocolate chips and add nuts if you prefer your cookies that way. I have a small batch cranberry white chocolate chip cookie recipe that is a variation of this recipe.
Beverages that go well with these Small-batch Chocolate Chip Cookies:
Caramel Latte
London Fog Drink
Vanilla Bean Steamer
Small Batch Chocolate Chip Cookies
Chocolate chip cookies recipe from scratch that only makes a small batch.
Ingredients
- 6 tablespoons unsalted butter, softened
- 1/4 cup dark brown sugar
- 3 tablespoons granulated sugar
- 1 large egg yolk (egg white reserved for another use)
- 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
Instructions
- 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.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 117Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 46mgSodium: 67mgCarbohydrates: 11gFiber: 0gSugar: 9gProtein: 1g
These are delicious, but mine also flattened out. I reduced the butter to 4T, and the next batch came out perfect. They still tasted really buttery. I love that they only make 12 at a time.
Hi Mary! Cookies flatten when baking on a thin metal baking sheet in an oven that runs slightly hot. If this sounds like you, try using a silicone baking mat (evenly distributes heat), and chill the dough first :)
Tonight my wife asked me if we had any cookies in the house. We rarely do. But tonight instead of saying no I went to google an found this recipe. I am now awesome husband 10,000 for the night l! These cookies are absolutely delicious! Thank goodness I didn’t make two dozen of them or we would have eaten two dozen. Thank you so much for this portioned down tasty recipe!
I’m so glad you saved the day, Dave! Thanks for writing :)
Delicious!! Just whipped these up on a whim! This will be my go-to chocolate chip cookie recipe from now on!
I have tried other small-batch chocolate chip cookie recipes and this one is by far the best! I make these very frequently. Delicious!
OKAY! First of all, the dough TASTES amazing on its own, like if you take a bite of the cookie without the chocolate chip, its a DELICIOUS cookie. Which means of course with the added chocolate chips its going to be AMAZING! this recipe is awesome,easy,fast, I didn’t even mix it with a hand mixer I literally just folded all the ingredients with my hands like a savage and it came out fantastic, you have the best website, best recipes, SO GOOD 10/10 DELISH
You’re so sweet, Kai! thank you so much! Savage :)
I just found recipe and gave it a try. I followed your recipe and the cookies turned out very yummy but they are quite crumbly. Is there any way to fix that?
This recipe is so beyond perfect! I would like to make a bigger batch (my husband devoured them too quickly). If I triple the recipe, do I need to make any adjustments to the baking powder or baking soda? Thanks so much!!
Well, this recipe is for me. I make food in fewer quantities as per requirement because my hubby doesn’t eat the leftover meal. He always prefers to have fresh food on the table. The same is the case with desserts, cakes, or cookies, and yes, I am going to try this in the evening.
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Thanks.
Just made these – YUM! I used a full 1/4 teaspoon of salt (double the 1/8 that the recipe calls for) and they turned out well. I know I love that little hint of saltiness.
I do this too :) My palate is all about the salt and sweet these days :) Glad you love them!
Made these tonight. They were delicious and so easy to make. My daughter is 3 and she was able to help me make them so that was a perfect activity for us. Thank you!