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one chocolate chip cookie on a silver tray next to a plate of four chocolate chip cookies
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5 from 14 votes

Small Batch Chocolate Chip Cookies

Satisfy your cravings with small batch chocolate chip cookies - bake 6 perfect cookies in only 20 minutes! Ideal for homemade chocolate chip cookie fans.
Prep Time10 minutes
Cook Time9 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: chocolate chip cookies, chocolate chunk cookies, chocolate cookies, cookies, small batch chocolate chip cookies, small batch cookies
Servings: 6 cookies
Author: Joanie Zisk

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
  • teaspoon salt
  • ½ cup semi-sweet chocolate chips

Instructions

  • Preheat the oven to 350°F (177°C).
  • In a medium bowl, cream softened butter with sugar and brown sugar using an electric mixer on medium speed for about 1 minute.
    Note: Proper creaming is key. Soft butter, not melted, is essential to introduce air into the batter, making your cookies light and fluffy. Creaming too long gives a cake-like texture, while less creaming leads to flatter cookies.
  • Add the egg yolk and vanilla to the mixture and beat until well combined.
  • In a small bowl, whisk together flour, baking soda, cornstarch, and salt.
  • Gradually add the dry ingredients to the wet mixture on low speed until a dough forms.
  • 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, placing scoops 2 inches apart on the baking sheet. Roll each scoop into a ball.
  • Bake for 8-10 minutes. The edges should be lightly browned, with the centers looking slightly underbaked.
  • Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Video

Notes

  • Preparation is Key: Read through the entire recipe first, including the Ingredient Notes, and take a look at the process photos. This will help you understand each step, ensuring your cookies come out just right. All the details you need are in this recipe post.
  • Measuring Flour Accurately: Spoon flour into your measuring cup until slightly heaped, then level it off with a straight edge. Scooping directly with the cup can compact the flour, leading to using too much.
  • Softening the Butter: Let your butter soften on the counter for about 30 minutes before using it. This ensures it’s at the right consistency for mixing.
  • Preparing the Baking Sheet: Use a silicone mat or parchment paper to line your baking sheet. Avoid greasing it, as this can cause the cookies to spread too much.
  • Consistent Cookie Size: Use a cookie scoop that holds about 2 to 2.5 tablespoons of dough for uniformly sized cookies, yielding 6-7 per batch.
  • Making Cookies Look Great: For cookies that are as attractive as they are tasty, press a few extra chocolate chips on top of each dough ball just before baking. It’s a simple touch that adds extra chocolatey goodness and makes them look great, perfect for sharing.

Nutrition

Serving: 1cookie | Calories: 220kcal | Carbohydrates: 26g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 159mg | Potassium: 110mg | Fiber: 1g | Sugar: 15g | Vitamin A: 282IU | Calcium: 22mg | Iron: 2mg

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