Small Batch Chocolate Chip Cookies

6 chocolate chip cookies on a wire cooling rack.

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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!


Units Scale
  • 43g Room temperature butter (3 tablespoons)
  • 55g Brown sugar (1/4 cup)
  • 14g Granulated sugar (1 tablespoon)
  • 1 Large egg yolk
  • 1/2 Teaspoon Vanilla extract
  • 1/8 Teaspoon Almond extract
  • 80g All purpose flour (1/2 Cup + 2 Tablespoons)
  • 1/4 Teaspoon Baking powder
  • 1/4 Teaspoon Baking soda
  • 1/4 Teaspoon Kosher salt
  • 35g Chopped milk chocolate (1/4 cup)


  1. Preheat oven to 350Β°FΒ and line a baking sheet with parchment paper
  2. To a medium bowl add the softened butter, brown sugar, granulated sugar, egg yolk, vanilla, and almond extract. Stir everything together until well combined.
  3. Next, add the flour, baking powder, baking soda, salt, and chocolate chips to the wet ingredients and stir until fully combined.
  4. Divide the cookie dough into 6 equal portions and use your hands to roll them into balls. Space the dough out equally on the baking sheet and bake for 7-9 minutes
  5. Carefully take the baking sheet out of the oven and let the cookies cool on it for 5 minutes before transferring them to a wire rack to finish cooling completely.


  • Room temperature ingredients: By using ingredients that are all the same temperature, the dough comes together much smoother.
  • 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.
  • 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.
  • 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.
  • 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!
  • Storing: Keep any leftovers in an airtight container at room temperature for up to 4 days.

Keywords: small batch chocolate chip cookies, 6 chocolate chip cookies, small batch cookie recipe