These Small-Batch Chocolate Chip Cookies are downright irresistible. They come out of the oven warm and soft with melted chocolate chips making for a nostalgic cookie experience that will pair great with cold milk.
»You might also like these Magic Cookie Bars.
This recipe is for a quick and easy small batch of chocolate chip cookies – it makes just six cookies so you don’t have the temptation of all those dozens of cookies staring you in the face.
These cookies are so easy to make. You don’t need a mixer. Just combine the ingredients in a bowl with a whisk and spatula and bake.
Cookies are one of those treats that we devour as quickly as we make them. The aroma of freshly baked cookies is too much to resist. And that’s exactly why I reworked the recipe so it was a much smaller batch.
Don’t get me wrong, having a couple dozen chocolate chip cookies to look forward to is amazing, but it’s also not great for the waistline. There are times when I’d love to have a cookie, but I don’t want all the cookies.
In fact, more times than not it’s late at night and I’m craving just one cookie. There’s no way I’m going to make an entire batch of dozens of cookies, just to have one.
For those times when you want just a couple cookies, this is your go-to recipe. It’s really fast to mix up, and they’re super soft and delicious.
The dough takes ten minutes to mix up and doesn’t require pulling out the mixer or even the hand mixer. Twenty minutes later you have a fresh batch of cookies just waiting to be eaten.
Tools Needed to Make Cookies
You probably already have these things in your kitchen, but you’ll be needing a mixing bowl, whisk, spatula, baking sheet and cooling rack to make these cookies. We also use a silicon mat on the baking sheet to avoid having to grease the sheet.
Tips for Making Chocolate Chip Cookies
This recipe produces soft and thick cookies. That’s the style we prefer. If you prefer flatter, crispier cookies, add more white sugar and less brown.
Brown sugar holds more moisture and will lend more of a soft texture. White sugar will make the dough spread out more instead of rising higher. The end result will be more crunchy than a normal recipe would be.
- We also use salted butter for this recipe, even though there’s extra salt in the recipe. The salt off-sets the sweetness of the cookie and chocolate. It creates a more complex flavor with layers of salty and sweet. If you don’t like that saltiness, use unsalted butter.
- Another tip for making these cookies that you shouldn’t skip is to melt the butter before mixing it with the sugar. You don’t want the butter to be hot, just melted. This will help you mix the sugar and butter together without having to cream it with a hand mixer.
- Once the batter is mixed up and you’ve added the chocolate chips, I recommend letting the dough rest in the fridge for about 5-10 minutes (longer if you have the time), so it can chill.
- This will keep the cookies from spreading out too much on the baking sheet. If the dough is room temperature or warmer, the cookies will spread.
- Finally, don’t overwork the dough. That will lead to airy cookies, rather than the soft gooey ones you desire.
- If you want to make something a little different, you can use butterscotch or peanut butter chips instead of chocolate, or add nuts or oatmeal to the batter before baking.
What Chocolate Chips to Use
I have to say, I’ve tried a lot of different chocolate chips in pursuit of the best ones for these cookies. The winner by far is Nestle Tollhouse 53% cocoa dark chocolate morsels.
They’re only slightly darker than regular semi-sweet chips, so don’t worry about them not being sweet enough. They have a slight hint of cinnamon to them that is just divine.
My second choice would be Ghirardelli chocolate chips, but the Nestle chips are just too good to resist.
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Small-Batch Chocolate Chip Cookies
- 4 tbsp butter melted, but not hot (60g)
- 1/4 cup granulated sugar (55g)
- 2 tbsp brown sugar lightly packed (20g)
- 1 large egg yolk
- 3/4 tsp pure vanilla extract
- 1/2 cup all purpose flour (25g)
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/3 cup dark or milk chocolate chips (70g)
- Preheat oven to 350°F.
- In a small mixing bowl, whisk butter and both sugars until well combined.
- Add the egg yolk and vanilla, whisking again to combine.
- Add the flour to the bowl. Sprinkle the baking soda and salt over the top. Using a rubber spatula, stir until combined. Stir in the chocolate chips.
- Scoop the dough into 6 balls and space them evenly on a baking sheet. Bake for 8 minutes, until the edges begin to brown. The center of the cookie should still be slightly soft. Allow the cookies to cool and firm up before moving to a cooling rack.
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Jillian Morris is the resident baker for A Food Lover’s Kitchen. She started baking when she was very little and found she had a great passion for it. She is a high-schooler in a small town in Oregon, where she enjoys music, writing, and baking in her spare time.