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These small batch chocolate chip cookies bake up soft and chewy in the center with crisp golden edges and pockets of melted chocolate in every bite. The recipe makes 6 cookies in 20 minutes with no chilling required.
Featured Comment
“This recipe is so simple and probably the best ever chocolate chip cookies I’ve ever made… and I’ve baked a lot!!”
– Lynnie
Quick Look
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Cook Method: Oven-baked
- Servings: 6 cookies
- Difficulty: Easy
Warm, bakery-style chocolate chip cookies scaled down to a small batch, ready to eat in 20 minutes and just the right number for one or two people to enjoy.
Why You’ll Love This Small Batch Chocolate Chip Cookie Recipe
Six warm cookies in twenty minutes, thick and chewy with rich chocolate in every bite. This is the recipe I reach for when I want a fresh cookie without three dozen of them sitting on the counter.
When I first started scaling cookies down to a small batch, I learned quickly that you can’t just cut a full recipe in half. The ingredient ratios shift, and that’s why so many scaled-down cookie recipes bake up dry, cakey, or flat.
I figured this out one ingredient at a time, starting with the egg. A whole egg has too much liquid for half a cup of flour, which loosens the dough and makes the cookies bake up cakey instead of spreading into chewy rounds. One egg yolk delivers all the richness and binding the dough needs. Save the leftover white for one of my egg white recipes so nothing goes to waste.
I also add a small amount of cornstarch, which softens the protein in the flour and keeps the centers tender even a day or two later. And I lean heavier on brown sugar than white sugar, because the molasses in brown sugar is what gives these cookies their soft, chewy bite.
Once you have the ingredient ratios right, this recipe is fast. No chilling needed, and from the time you preheat the oven to the time you’re eating a warm cookie is right around twenty minutes.
If you love a good small batch cookie recipe, you’ll also want to try my deep dish chocolate chip cookie for one baked in a ramekin, my small batch oatmeal chocolate chip cookies, or my air fryer chocolate chip cookies for when you don’t want to turn on the oven.
Watch How To Make a Small Batch of Chocolate Chip Cookies
Table of Contents
- Quick Look
- Why You’ll Love This Small Batch Chocolate Chip Cookie Recipe
- Watch How To Make a Small Batch of Chocolate Chip Cookies
- Ingredient Notes
- Recipe Variations
- How To Make Small Batch Chocolate Chip Cookies
- Expert Tips
- Troubleshooting
- Frequently Asked Questions
- Ways To Use Leftover Ingredients
- Small Batch Chocolate Chip Cookies Recipe
Ingredient Notes
If you have any ingredients leftover from this homemade chocolate chip cookies recipe, check out our Leftover Ingredients Recipe Finder.
Butter: Room-temperature salted butter gives the cookies rich flavor and helps them spread evenly during baking. Pull the butter out of the refrigerator about 30 minutes before you start so it presses easily with a finger but isn’t melted. Avoid softening the butter in the microwave, partially melted butter causes the cookies to spread thin. Unsalted butter works too, just add a small extra pinch of salt to the dough.
Brown Sugar and Granulated Sugar: A mix of both is what gives these cookies their texture. Brown sugar adds moisture and the molasses flavor that makes them soft and chewy, while granulated sugar helps the edges crisp up and turn golden. If you’re out of brown sugar, make a quick batch with my small batch brown sugar recipe.
Egg Yolk: Just the yolk for this recipe, no whites. Use the leftover egg white in a mini pavlova, a small Texas sheet cake, or in my recipe for two chocolate cupcakes.
Vanilla Extract: Pure vanilla extract gives the dough a warm, rounded flavor.
All-Purpose Flour: Provides structure so the cookies hold their shape without spreading too thin. For a gluten-free option, I’ve tested King Arthur Gluten Free Measure For Measure Flour and it works well in this recipe.
Baking Soda: A small amount gives the cookies a gentle lift and helps the edges brown.
Cornstarch: My secret ingredient for soft, chewy cookies. It softens the protein in the flour so the centers stay tender even after the cookies cool.
Salt: Balances the sweetness and brings out the chocolate flavor.
Semi-Sweet Chocolate Chips: I use semi-sweet, but dark chocolate chips, milk chocolate chips, or chopped chocolate from a bar all work. Extras? Use them in a single serve chocolate lava cake, small batch chocolate chip pancakes, or my deep dish brookie recipe.
Recipe Variations
This easy single serving chocolate chip cookie recipe is simple to customize with a few small swaps and add-ins.
Brown Butter Chocolate Chip Cookies: Melt the butter in a small saucepan over medium heat, swirling occasionally. The butter will foam, then quiet down, and you’ll see small golden-brown specks form at the bottom of the pan with a nutty, toasted smell, about 4 to 5 minutes total. Pour into a heatproof bowl, scraping in all the browned bits, and refrigerate until firm, about 90 minutes. Once solid, cream it with the sugars just as you would softened butter. Brown butter adds a rich, toffee-like depth.
Sea Salt Chocolate Chip Cookies: Sprinkle a small pinch of flaky sea salt on each cookie right after they come out of the oven. The salt sharpens the chocolate and balances the sweetness.
Chocolate Chunk Cookies: Swap the chocolate chips for chopped chocolate from a bar. Chunks melt into uneven pools instead of holding their shape, which gives the cookies a more bakery-style look.
Nut Cookies: Stir in 2 tablespoons of chopped walnuts or pecans along with the chocolate chips for added crunch.
White Chocolate Chip Cookies: Use white chocolate chips for a sweeter, creamier cookie. A small handful of dried cranberries pairs well here.
M&M Cookies: Use M&Ms in place of the chocolate chips for a colorful variation.
How To Make Small Batch Chocolate Chip Cookies
These step-by-step photos walk you through how to make chewy small batch chocolate chip cookies from start to finish. Scroll to the recipe card below for exact ingredient amounts and full baking instructions.
Before you begin: Heat the oven to 350°F (177°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- Cream the butter and sugars: In a medium bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed for about 1 minute, until smooth and well combined. The butter should be soft enough to press with a finger but not melted.
- Add the egg yolk and vanilla: Mix in the egg yolk and vanilla extract until fully combined.
- Whisk the dry ingredients: In a small bowl, whisk together the flour, baking soda, cornstarch, and salt.
- Combine wet and dry: Add the dry ingredients to the wet mixture and mix on low speed just until the dough comes together. Avoid overmixing.
- Fold in the chocolate chips: Stir in the chocolate chips with a spoon or spatula until evenly distributed.
- Scoop and shape the dough: Use a 2-tablespoon cookie scoop to portion the dough, or measure 2 tablespoons of dough with a measuring spoon. Roll each scoop into a ball and place 2 inches apart on the prepared baking sheet.
- Bake the cookies: Bake for 8 to 10 minutes, until the edges are lightly golden and the centers still look slightly underbaked.
- Cool the cookies: Let the cookies rest on the baking sheet for 5 minutes so the centers finish setting, then transfer to a wire rack to cool completely.
Expert Tips
Measure the flour correctly. Spoon the flour into a dry measuring cup and level it off with a straight edge. Scooping straight from the bag packs the flour and adds too much, which is the most common reason small batch cookies turn out dry or cakey. A kitchen scale is even more accurate if you have one.
Use room-temperature butter, not melted. The butter should sit out at room temperature for about 30 minutes until it presses easily with a finger but still holds its shape. Avoid softening it in the microwave, even partially melted butter causes the cookies to spread thin and lose their chewy texture.
Cream the butter and sugars for a full minute. You want the mixture lighter in color and smooth, but not whipped or fluffy. Undercreaming makes flat cookies. Overcreaming makes them cakey.
Don’t overmix once the flour goes in. Mix on low speed just until the flour disappears. Overmixing develops the gluten in the flour, which makes the cookies tough.
Pull them out underbaked. The cookies should look slightly soft in the centers when you take them out. They keep cooking on the hot baking sheet for the first few minutes after baking, which is what gives you soft centers and crisp edges.
Troubleshooting
Small batch cookies are forgiving once you know what to watch for. Here’s how to fix the most common chocolate chip cookie problems.
Why are my cookies flat and thin?
The butter was too warm, the dough was overmixed, or there wasn’t enough flour. Make sure the butter is at room temperature but not soft enough to look greasy, mix only until the flour disappears, and measure the flour by spooning and leveling.
Why are my cookies dry and crumbly?
Too much flour. This almost always happens when flour is scooped straight from the bag, which packs it down and adds more than the recipe calls for. Spoon the flour into the measuring cup and level it off, or weigh it on a kitchen scale.
Why are my cookies cakey and not chewy?
Either the butter was creamed too long, which whipped too much air into the dough, or a whole egg was used instead of just the yolk. Cream the butter and sugars for one minute, no longer, and stick to one egg yolk.
Why did my cookies spread?
The dough balls were too close together. Place them at least 2 inches apart on a standard rimmed baking sheet so they have room to spread without touching.
Frequently Asked Questions
This small batch chocolate chip cookie recipe makes 6 to 7 cookies using a 2-tablespoon scoop. For smaller cookies, use a 1-tablespoon scoop and you’ll get 12 to 14.
Yes. This recipe is designed to bake without any chill time. Mix the dough, scoop, and bake right away.
Yes. Scoop the dough into balls, freeze on a baking sheet until solid, then transfer to a freezer-safe bag for up to 3 months. Bake from frozen, adding 1 to 2 minutes to the bake time.
The cookies are done when the edges are lightly golden and the centers still look slightly underbaked. They will finish baking on the hot pan for about 5 minutes after coming out of the oven. If the centers look fully set in the oven, they’ll be overbaked once they cool.
Yes. Double all the ingredients, including using two egg yolks instead of one whole egg. A whole egg adds too much liquid even for a doubled batch and changes the texture. Bake on a single rimmed baking sheet, or split between two if needed, keeping the same baking temperature and time.
Store cooled cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Refresh in a 300°F oven for 2 to 3 minutes to bring back the soft centers.
A small batch recipe is developed from the start to make a small number of cookies, with ingredient ratios scaled for the smaller volume. A half batch is a full batch recipe cut in half, which can throw off the texture because some ingredients (like a whole egg) don’t divide cleanly. This recipe is a true small batch.
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 recipe for chocolate chip cookies for one or any recipe on One Dish Kitchen, I’d love to hear from you. Please rate the recipe and leave a comment below to let me know how it turned out.
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 to room temperature
- 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
- Heat the oven to 350°F (177°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, beat the room-temperature butter, brown sugar, and granulated sugar with an electric mixer on medium speed for 1 minute, until smooth and lighter in color.
- Add the egg yolk and vanilla extract. Mix on medium speed until fully combined.
- In a small bowl, whisk together the flour, baking soda, cornstarch, and salt.
- Add the dry ingredients to the wet mixture and mix on low speed just until the dough comes together. Do not overmix.
- Fold in the chocolate chips with a spoon or spatula until evenly distributed.
- Use a 2-tablespoon cookie scoop or measuring spoon to portion the dough. Roll each scoop into a ball and place 2 inches apart on the prepared baking sheet.
- Bake for 8 to 10 minutes, until the edges are lightly golden and the centers still look slightly underbaked.
- Let the cookies rest on the baking sheet for 5 minutes to finish setting, then transfer to a wire rack to cool completely.
Notes
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!