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These small batch chocolate chip cookies are quick and easy to make with simple ingredients. The recipe yields 6 to 7 soft, chocolate-filled cookies—just the right amount for a fresh, homemade treat.
Why You’ll Love This Recipe
- Perfect Portion: Makes 6 to 7 cookies—just enough to satisfy a sweet tooth.
- Quick and Easy: One bowl, no chilling, and ready in minutes.
- Great Texture: Crisp edges with soft, gooey centers every time.
- Flexible: Easily double the recipe if you need more.
This is the recipe I turn to when I want a quick batch of fresh, homemade chocolate chip cookies with rich, buttery flavor and just the right amount of chocolate in every bite.
The cookies bake up soft in the center with lightly crisp edges—simple, satisfying, and always worth it. If you’re in the mood for something warm and sweet, these cookies deliver every time.
If you’re looking for more small batch cookie recipes, try our chewy oatmeal cookies, butter cookies, fruity thumbprint cookies, or soft ginger cookies. Each one makes just the right amount for a fresh, homemade treat.
Ingredients
If you have any ingredients leftover from this small batch chocolate chip cookies recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: I use salted butter to balance the sweetness of the cookies. Softened but still slightly cool butter mixes easily with the sugar and keeps the dough manageable. Unsalted butter works too—just add a pinch of salt.
- Sugar: A mix of brown sugar and white sugar gives the cookies a chewy texture and great flavor. Brown sugar adds moisture and richness, while white sugar helps with structure. Need brown sugar in a pinch? Use my quick brown sugar recipe.
- Egg yolk: Save the egg white for another egg white recipe like Pavlova, Texas Sheet Cake, or Two Chocolate Cupcakes.
- Vanilla extract: Use pure vanilla extract for the best flavor.
- Flour: All-purpose flour works best. For a gluten-free option, I’ve tested King Arthur Gluten Free Measure For Measure Flour, and it works well.
- Baking soda: A small amount gives the cookies a gentle lift and soft texture.
- Cornstarch: This helps keep the cookies soft and chewy.
- Chocolate chips: I use semi-sweet chocolate chips, but dark chocolate chips or chopped chocolate are great too. Extras? Use them in Chocolate Chip Banana Bread, Chocolate Lava Cake, or my Brookie recipe.
Recipe Variations
Here are a few simple ways to customize this easy chocolate chip cookie recipe:
- With Nuts: Swap the chocolate chips for 1/2 cup chopped walnuts or pecans.
- White Chocolate: Use white chocolate chips for a sweeter, creamier cookie.
- Dark Chocolate: Try dark chocolate chunks for a richer flavor.
- M&M Cookies: Use M&Ms instead of chocolate chips for a colorful twist.
- Spiced Cookies: Add 1/8 teaspoon of cinnamon or pumpkin spice to the dough—especially good with white chocolate chips.
How To Make Chocolate Chip Cookies
These photos and instructions are here to help you visualize how to make this small batch chocolate chip cookie recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat and mix the butter and sugars: Preheat the oven to 350°F (177°C). In a medium bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed for about 1 minute. The butter should be soft but not melted. Avoid overmixing—too much air makes the cookies cakey, while too little can make them flat.
- Add egg yolk and vanilla: Mix in the egg yolk and vanilla extract until fully combined.
- Mix dry ingredients: In a small bowl, whisk together the flour, baking soda, cornstarch, and salt.
- Combine wet and dry ingredients: Gradually add the dry mixture to the wet ingredients, mixing on low speed until the dough forms.
- Add chocolate chips: Fold in the chocolate chips with a spoon or spatula.
- Scoop and shape the dough: Line a baking sheet with parchment paper or a silicone mat. Scoop 2 tablespoons of dough for each cookie, roll into balls, and place 2 inches apart on the baking sheet.
- Bake the cookies: Bake for 8 to 10 minutes, until the edges are lightly golden and the centers look slightly underbaked.
- Cool the cookies: Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Expert Tips
- Measure Flour Correctly: Spoon flour into a dry measuring cup, level it off with a straight edge, and avoid scooping directly from the bag—this can compact the flour and lead to dry cookies.
- Line Your Baking Sheet: Use parchment paper or a silicone baking mat. This prevents sticking and helps the cookies bake evenly without spreading too much.
- Use a Cookie Scoop: A 2-tablespoon scoop gives you evenly sized cookies and helps them bake uniformly. This recipe makes about 6 to 7 cookies.
- Top with Extra Chips: Press a few chocolate chips into the tops of the dough balls before baking for extra flavor and a bakery-style look.
Frequently Asked Questions
Keep them in an airtight container at room temperature for up to 5 days or in the fridge for up to a week.
Yes. Scoop the dough into balls, freeze on a baking sheet, then transfer to a freezer bag. Bake straight from frozen, adding 1 to 2 extra minutes.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this soft chocolate chip cookie recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Chocolate Chip Cookies
Watch How To Make This
Ingredients
- 4 tablespoons butter -softened
- 3 tablespoons brown sugar
- 2 tablespoons granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon cornstarch
- ⅛ teaspoon salt
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (177°C).
- In a medium bowl, use an electric mixer on medium speed to beat the softened butter, brown sugar, and granulated sugar together for about 1 minute. Pro Tip: Make sure the butter is soft but not melted—it helps create light, fluffy cookies. Don’t overmix, as too much creaming can make the cookies cake-like, while too little will result in flatter cookies.
- Add the egg yolk and vanilla extract to the bowl and mix until everything is combined.
- In a small bowl, whisk together the flour, baking soda, cornstarch, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until the dough comes together.
- Gently fold the chocolate chips into the dough.
- Line a baking sheet with parchment paper or a silicone mat. Use a 2-tablespoon scoop to portion the dough and place scoops 2 inches apart on the baking sheet. Roll each scoop into a ball for even baking.
- Bake for 8-10 minutes. The edges should be lightly golden, and the centers should look slightly underbaked.
- Let the cookies sit on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Measure Flour Correctly: Spoon flour into a dry measuring cup, level it off with a straight edge, and avoid scooping directly from the bag—this can compact the flour and lead to dry cookies.
- Line Your Baking Sheet: Use parchment paper or a silicone baking mat. This prevents sticking and helps the cookies bake evenly without spreading too much.
- Use a Cookie Scoop: A 2-tablespoon scoop gives you evenly sized cookies and helps them bake uniformly. This recipe makes about 6 to 7 cookies.
- Top with Extra Chips: Press a few chocolate chips into the tops of the dough balls before baking for extra flavor and a bakery-style look.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I made these cookies exactly like you said and they’re flat. All my ingredients were fresh. What did I do wrong?
Flat cookies can sometimes happen if the butter is too soft. For the best results, the butter should be softened by leaving it on the counter for about 30 minutes before using—it should not be melted. I hope this helps!
Joanie, can I refrigerate the cookie dough overnight and take out the next day to bake?
Yes, you can.
Hi! I currently don’t have my hands on cornstarch, can I leave it out? How will it affect my recipe without it? Thanks so much! 🙂
The cornstarch helps produce soft and chewy cookies, but it’s okay to leave it out if you don’t have any. The cookies may be slightly less tender, but they’ll still turn out delicious. I hope you enjoy them!
Great recipe. I like using it as a basic cookie dough recipe as well so i can customize everything that goes in without having a lot of cookies left over
Great cookie!!!
its good
Best cookie recipe!
Thank you so much!
These are perfect and yummy. We’re empty nesters and do not need more than 6! We’ll, maybe 12…😅
I love your recipes for my home care clients! Do you have any for diabetic desserts? I have one client with a sweet tooth,lol. Thanks for your great recipes.
I’m thrilled to hear that you and your home care clients are enjoying the recipes! While I do have a variety of low-carb dessert options, it’s important to note that my recipes aren’t specifically formulated to meet diabetic standards. For specialized diabetic-friendly recipes, I’d strongly recommend sourcing them from medically recognized or certified sources to ensure they meet your client’s dietary needs. Thanks for your kind words!
I’m replacing the brown sugar with Swerve. I tasted the dough and it tasted great not sure if this might help. Swerve makes chocolate chips too.
This recipe is so simple and probably the best ever chocolate chip cookies I’ve ever made… and I’ve baked a lot!! Thank you!!
Thank you so much, Lynnie!