Best Small Batch Chocolate Chip Cookies

In just 15 minutes you can bake the best small batch chocolate chip cookies. Just mix up the dough, roll into balls, bake, and enjoy. Soft, chewy, and loaded with melty chocolate, it's a good thing this recipe only makes 6 cookies!

Jump to:

• Why You'll Love This Recipe
• Key Ingredients Needed
• How To Make Small Batch Chocolate Chip Cookies
• Expert Baking Tips
• Recipe Variations
• Storing Instructions
• Frequently Asked Questions
• A quick note about baking in grams...
• More Small Batch Recipes For You To Try!
• Did you make this recipe?
• Small Batch Chocolate Chip Cookies

If you're looking for the most perfect small batch chocolate chip cookie recipe, then look no further!

This recipes is made in one bowl, with minimal ingredients, and no chill time. Simply make the dough, bake, and enjoy a warm, buttery cookie fresh from the oven in less than 15 minutes.

These 6 cookies are so soft and chewy on the inside with crisp edges and melted pools of chocolate dotting the dough. Add in the sweet vanilla with a faint hint of almond and these taste like they're fresh from the bakery!

For more small batch recipes, check out these small batch M&M cookies, small batch sugar cookies, this incredible small batch coffee cake, or these fudgy small batch brownies!

Why You'll Love This Recipe

• It makes 6 delicious cookies, so there's no waste
• The dough doesn't need to chill
• You can have freshly baked cookies in just 15 minutes
• They're soft, chewy, and jam packed with chocolate
• Perfect for a date night dessert, small dinner party, or just to munch on by yourself!

Key Ingredients Needed

*the full ingredients list and measurements can be found in the recipe card below*

• Butter: I use salted butter in every recipe because I like the flavor it adds and I feel that it helps to balance the sweetness.
• Sugar: This recipe uses a blend of brown and white sugar to add moisture and chew, while still having a crisp exterior.
• Egg yolk: Use a large to extra large egg yolk. A small or medium size doesn't add enough moisture.
• Extracts: Vanilla is a signature chocolate chip cookie flavor, but I add in almond too. It gives a slight floral note that makes these taste like they're fresh from a bakery.
• Flour: I use all-purpose flour from King Arthur, and I haven't tested this recipe with any other kind.
• Baking powder and Baking soda: These are important leavening agents so that the cookies come out with the right texture.
• Salt: Even though I use salted butter I still add salt because it balances out the sweetness of the cookie
• Chocolate: The most important part! Chopped semi-sweet or milk chocolate is best so you get pools of melty chocolate, I usually use a Hershey bar.

How To Make Small Batch Chocolate Chip Cookies

STEP ONE: Preheat your oven to 350°F and line a baking sheet with parchment paper.

STEP TWO: In a medium sized mixing bowl, add the butter, brown sugar, granulated sugar, egg yolk, and vanilla and almond extracts. Mix until well combined.

STEP THREE: To the wet ingredients, add the flour, baking powder, baking soda, and salt. Mix again, until just combined.

STEP FOUR: Now, to the cookie dough, add the chopped chocolate and gently fold it in. You don't want to overmix the dough, so only mix until it's evenly distributed.

STEP FIVE: Divide the dough into 6 equal portions and roll them into balls. Place onto your parchment lined baking sheet and bake for 7-9 minutes, or until the edges are just lightly golden brown.

STEP SIX: Carefully remove the baking tray from the oven and let the cookies cool on it for 5 minutes before transferring them to a wire rack to cool completely.

Expert Baking Tips

1. Room temperature ingredients: By using ingredients that are all the same temperature, the dough comes together much smoother.
2. Measure properly: Though I've given volume measurements in the recipe card, I highly recommend using a scale. It's the most accurate way to bake and get delicious treats every time.
3. Don't over mix: Mix until there are no traces of flour left, then gently fold in the chocolate. Over mixing can result in tough cookies, and no one wants that.
4. No chocolate, no problem: If you don't have a chocolate bar on hand, feel free to use an equal measurement your favorite chocolate chips.
5. Use parchment paper: To prevent your cookies from sticking to the baking sheet, I like to use parchment paper. You can even wash it and dry completely and use it for another bake, no need to toss it!

Recipe Variations

Gluten Free: Substitute the all purpose flour with an equal measurement of a 1:1 gluten free all purpose flour that contains xanthan gum.

Dairy Free: Instead of regular butter, use a vegan butter stick and chopped vegan dark chocolate.

Soy free: Hershey bars ARE NOT soy free, so if you have a soy allergy, use your favorite soy free chocolate. I like HU.

White chocolate: Substitute the chopped chocolate with an equal amount of white chocolate chips.

Storing Instructions

STORING: If there's any extras of these small batch chocolate chip cookies, you can keep them in an airtight container at room temperature for up to 3 days.

FREEZING: In case you want fresh cookies for another time, you can wrap each individually in plastic wrap and store in a Ziploc freezer bag in the freezer for up to 3 months.

Thaw, microwave for 15 seconds, and enjoy a fresh, warm cookie.

Frequently Asked Questions

A quick note about baking in grams...

You'll notice that most of my new recipes have the ingredients listed in grams and that's because, after much testing, I've come to the conclusion that it's the most accurate way to bake.

Giving measurements in cups leaves a lot more room for error, so while I do try to include those measurements as much as possible, I highly suggest investing in a $10 kitchen scale from Amazon.

More Small Batch Recipes For You To Try!

Did you make this recipe?

If so, I would appreciate you leaving a comment and star rating down below. Also, follow me on Instagram and tag me or use #incoleskitchen so I can see what you make and share it.

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