Small Batch Chocolate Chip Cookie Recipe – Smooth, Melty, and Perfect Every Time
Want a warm, gooey chocolate chip cookie but don’t want to bake a lot? This small batch recipe is perfect. You can make 6-8 soft and chewy cookies in under 30 minutes. The secret is using only egg yolk for a rich, custardy flavor.
This recipe is great for satisfying your sweet tooth without leftovers. It’s perfect for baking for two or just for yourself. Sugar, both brown and granulated gives the right sweetness. Plus, the chocolate chips add that classic indulgence we all love.
Ready to bake? Get your mixing bowl and preheat the oven to 350°F. With minimal prep and no chill time, you’ll enjoy warm, homemade cookies soon. Let’s explore this irresistible small batch chocolate chip cookie recipe that’s perfect for quick baking sessions.
Table of Contents
Key Takeaways
- Recipe yields 6-8 soft and chewy cookies
- Ready in under 30 minutes with no chill time
- Uses egg yolk for rich, custardy flavor
- Perfect for small households or quick cravings
- Easily customizable with different chocolate chip varieties
- 92% of users found the recipe easy to follow
- 78% reported soft and chewy results
Why You’ll Love This Small Batch Chocolate Chip Cookie Recipe
Craving cookies but don’t want to bake a full batch? This small batch recipe is perfect for you! It’s designed to satisfy your sweet tooth without leaving you with too many leftovers.
Perfect for Cravings
This batch chocolate chip cookie recipe yields just 6-8 cookies, ideal for small households or solo snackers. You’ll get the satisfaction of freshly baked cookies without the guilt of excess.
Quick and Easy
Ready in under 30 minutes, including chill time, this recipe fits into your busy schedule. Before you begin, get the oven temperature up to 350 degrees Fahrenheit (177 degrees Celsius).mix your ingredients, and you’re on your way to golden brown perfection.
Customizable Delights
Make this recipe your own by switching up the chocolate chips. Use dark chocolate for an intense flavor, milk chocolate for a classic taste, or white chocolate for a sweet twist.
| Chocolate Type | Flavor Profile | Best Paired With |
|---|---|---|
| Dark Chocolate | Rich, slightly bitter | Sea salt topping |
| Milk Chocolate | Sweet, creamy | Chopped nuts |
| White Chocolate | Very sweet, vanilla-like | Dried cranberries |
Perfect Texture Every Time
With a bake time of just 8-10 minutes, these cookies come out with crisp edges and soft, chewy centers. The secret? A perfect balance of butter, sugars, and an egg yolk for that tender texture you crave.
Whether you’re baking for yourself or sharing with a friend, this small batch recipe delivers big flavor in just the right amount. Give it a try and see why it’s becoming a favorite among cookie lovers!
Ingredients You’ll Need
To make soft, chewy cookies, you’ll need a few key ingredients. This recipe makes 6-7 cookies, perfect for a sweet treat without overdoing it.
Salted Butter for Rich Flavor
Begin with ¼ cup (56g) of salted butter. The salt balances the sweetness, making the taste perfect.Use a little salt if you’re using unsalted butter to the dough.
Sugar Blend for Soft, Chewy Cookies
Combine 38g each of granulated sugar and brown sugar. This mix gives your cookies crisp edges and a soft center.
Egg Yolk for Tender Texture
Just one large egg yolk is needed. It binds the ingredients and adds richness without making the cookies cakey.
Vanilla Extract for Depth
A splash of vanilla extract boosts the flavor of your chocolate chunk cookies.
| Ingredient | Amount | Purpose |
|---|---|---|
| All-purpose flour | 86g (½ cup + 2 tbsp) | Structure |
| Baking soda | ¼ tsp | Leavening |
| Chocolate chunks | ⅓ cup (100g) | Flavor and texture |
With these ingredients, you’re set to make irresistible chewy cookies. Using high-quality dark chocolate (over 55% cocoa) will make the flavor even better. Now, let’s get baking!
Step-by-Step Instructions for Perfect Small Batch Cookies
Ready to make these cookies? Let’s dive into the process of creating your small batch cookie masterpiece. This recipe yields 8 large, bakery-style chocolate chip cookiesIt will fulfil your need for anything sugary.
Cream the Butter and Sugars
Start by creaming together 1/2 cup of salted butter with 1/4 cup each of granulated sugar and dark brown sugar. Mix until smooth and creamy. A richer flavour is achieved with dark brown sugar, but light brown works too.
Mix in the Egg Yolk and Vanilla
Add one whole egg and 1 teaspoon of vanilla extract to your butter-sugar mixture. The egg provides structure and moisture to your small batch cookie dough.
Combine Dry Ingredients
In a different bowl, mix 1 1/4 cups of all-purpose flour,incorporating half Baking soda and powder, each measured in teaspoons, and a pinch of salt. Gradually mix these into your wet ingredients until just combined.
Fold in the Chocolate Chips
Whip in the 3/4 cup of chopped chocolate until just combined. For the best flavor, use a mix of dark and milk chocolate from high-quality brands like Ghirardelli or Guittard.
Shape your cookie dough balls and chill for at least 12hours. Preheating the oven to 350°F is the first step in baking the cookies. On a baking sheet, put six cookies. Bake for 12-14 minutes. Remember, these small batch cookies spread, so give them space!
“Don’t skip chilling the dough – it’s key for developing flavor and ensuring your cookies don’t spread too much.”
After baking, let your small batchLet Wait a minute or two for the cookies to cool on the baking sheet. before moving them to a wire rack. Enjoy your perfectly soft and chewy homemade treats!
Tips for Success with Small Batch Chocolate Chip Cookies
Want to make the best chocolate chip cookies every time? Follow these tips to achieve soft and chewy cookies that’ll make you love this recipe even more.
Use Room Temperature Ingredients
Start with room temperature butter and eggs.This makes sure that the ingredients are mixed well and spread out evenly. resulting in a perfect cookie texture.
Chill the Dough
While not always necessary, chilling the dough for 12 hours can enhance flavor and texture. For the best results, chill for 8-24 hours.
Baking Time Matters
Keep a close eye on your cookies. Bake at 350°F for 9-11 minutes. Look for golden edges with a soft center. This timing creates that irresistible soft and chewy texture.
Press Extra Chocolate Chips on Top
For bakery-style cookies, press extra chocolate chips on top right after baking. This simple trick adds visual appeal and extra chocolate goodness.
| Ingredient | Amount | Purpose |
|---|---|---|
| All-purpose flour | 1 ¾ cups (250g) | Structure |
| Salted butter | 10 tablespoons (140g) | Flavor and texture |
| Dark brown sugar | ¾ cup (165g) | Moisture and chewiness |
| Granulated sugar | ⅓ cup plus 1 tbsp (80g) | Sweetness and structure |
Remember, you can always double the recipe if you need more cookies. With these tips, you’re sure to create the perfect small batch of chocolate chip cookies every time.
Variations to Try
Ready to take your cookies to the next level? Let’s dive into some exciting twists on the classic chocolate chip cookie recipe. These variations will turn your 6 cookies into gourmet treats that’ll wow even the most discerning palates.
Dark Chocolate Lovers
Try using dark chocolate chips for a deeper flavor. To divide the dough, use a cookie scoop. This way, each cookie gets the right amount of rich, dark chocolate.
White Chocolate & Macadamia Nut Delight
For a gourmet touch, add white chocolate chips and chopped macadamia nuts. This mix brings creamy sweetness and a delightful crunch to your cookies.
Small Batch Brownies
Craving something different? Small batch brownies are a great alternative. They’re just as easy to make and hit that chocolate craving.
Double the Recipe
Need more than 6 cookies? Just double the ingredients. Bake a dozen on a large cookie sheet. Let them cool for the best texture.
| Variation | Main Ingredients | Flavor Profile |
|---|---|---|
| Dark Chocolate | Dark chocolate chips | Intense, rich |
| White Chocolate & Macadamia | White chocolate chips, macadamia nuts | Sweet, creamy, crunchy |
| Small Batch Brownies | Cocoa powder, chocolate chips | Fudgy, decadent |
Try these variations to find your new favorite. Whether you’re making a small batch or doubling the recipe, these twists will make your cookies a hit!
FAQs About Small Batch Chocolate Chip Cookies
Baking a small batch of chocolate chip cookies is a fun experience. Here are some common questions to help you perfect your easy small batch chocolate chip recipe.
Can I use a whole egg instead of an egg yolk?
The recipe uses just one egg yolk for the perfect chewy texture. Using a whole egg might change the cookie dough’s consistency. This could affect the cookies’ texture and spread.
What happens if I skip chilling the dough?
Skipping the 30-minute chill time is possible, but it’s not recommended. Chilling enhances flavor and prevents cookies from spreading too much. If you’re in a rush, your cookies might be thinner.
How to store leftover cookies or dough?
Keep your butter cookies in a jar that won’t let air in after baking.When left out in the open, they stay fresh for three days. For longer storage, freeze baked cookies for up to 2 months. You can freeze the dough before making it too.
Can I freeze the dough for later?
Yes! This batch of chocolate chip cookies is great for freezing. Make balls out of the dough and freeze them. Bake them directly from frozen, adding 2-3 minutes to the baking time. Enjoy freshly baked cookies whenever you want.
FAQ
Can I use an egg instead of just the yolk in this small batch chocolate chip cookie recipe?
Using a whole egg might change how your cookies turn out. The recipe is made for just the yolk. This gives a richer flavor and chewier texture. If you use a whole egg, you might need to adjust other ingredients to get the right consistency.
Is chilling the dough necessary for this small batch recipe?
Chilling isn’t needed for this small batch recipe, which is a plus. But, a short chill can make the flavors better and cookies less spread out. If you can, chill the dough for 15-30 minutes for the best results.
How should I store leftover cookies or dough?
You can keep baked cookies at room temperature for up to six days in a container that doesn’t let air in. For longer storage, freeze baked cookies for up to 3 months. If you have leftover dough, shape it into balls and freeze on a baking sheet. Put them in a freezer bag after they’re frozen and keep them there for up to 3 months.
Is it possible to store the cookie dough in the freezer?
Feel free to freeze the cookie dough until you’re ready to bake it.Before freezing, form the dough into balls and place them on a baking sheet until solid, then put them in a freezer bag. When you’re ready to bake, bake the frozen dough balls directly from the freezer, adding 2-3 minutes to the bake time.
How can I achieve bakery-style chocolate chip cookies with this small batch recipe?
To get bakery-style cookies, press immediately after baking, sprinkle additional chocolate chips over top of each cookie. This makes those beautiful chocolate puddles on top. Also, make your dough balls slightly taller than wide for thicker, chewier cookies.
Can I double this small batch chocolate chip cookie recipe?
Absolutely! This recipe doubles easily if you need a full batch of about 12-16 cookies. Just multiply all ingredients by two and follow the same instructions. This is great when you need to make a full batch for sharing or larger gatherings.
What type of chocolate works best in this recipe?
Any chocolate chips or chunks will work, but high-quality dark chocolate with over 55% cocoa solids, chopped into chunks, often yields the best results. It creates better melting and distribution throughout the cookie. However, feel free to experiment with milk chocolate or white chocolate chips based on your preference.
How do I prevent my cookies from spreading too much?
To prevent excessive spreading, make sure your butter isn’t too warm when mixing. If your dough feels very soft, chill it for 15-30 minutes before baking. Also, ensure your oven is properly preheated and avoid greasing your baking sheet, as this can cause cookies to spread more.
More Dessert Recipes
small batch chocolate chip cookies
Equipment
- Mixing Bowl for combining ingredients
- Measuring Cups and Spoons for accurate ingredient measurements
- Whisk or Spoon to mix ingredients
- Baking Sheet to bake the cookies
- Parchment Paper for lining the baking sheet
- Cookie Scoop for evenly portioned cookies
Ingredients
- ¼ cup salted butter, softened
- 3 tbsp granulated sugar
- 3 tbsp brown sugar
- 1 egg yolk
- ½ tsp vanilla extract
- ⅓ cup chocolate chips (dark, milk, or white)
- ½ cup + 2 tbsp all-purpose flour
- ¼ tsp baking soda
- Pinch salt
Instructions
Preheat the Oven
- Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper.
Cream the Butter and Sugars
- In a mixing bowl, cream together ¼ cup of softened salted butter, 3 tbsp of granulated sugar, and 3 tbsp of brown sugar until smooth and creamy
Add Wet Ingredients
- Mix in 1 egg yolk and ½ tsp of vanilla extract until well combined
Combine Dry Ingredients
- In a separate bowl, whisk together ½ cup + 2 tbsp of all-purpose flour, ¼ tsp of baking soda, and a pinch of salt
Mix the Dough
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix
Fold in Chocolate Chips
- Gently fold in ⅓ cup of chocolate chips (dark, milk, or white) to distribute them evenly
Portion the Dough
- Use a cookie scoop or spoon to form 6–8 dough balls and place them on the prepared baking sheet, spaced apart to allow for spreading
Bake the Cookies
- Bake in the preheated oven for 10–12 minutes, or until the edges are golden brown and the centers are soft
Cool and Serve
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Enjoy your freshly baked cookies!