The scent of chocolate chip cookies baking in your oven is magical. Warm and buttery, with hints of vanilla and melted chocolate. But here’s the thing: you don’t always need three dozen cookies tempting you from the counter. Sometimes, you just want enough for tonight’s dessert or a cozy weekend treat without the leftovers.
This small-batch chocolate chip cookie recipe gives you 6-8 perfectly chewy cookies with crispy edges and gooey centers. Ideal for beginners, this recipe uses simple pantry ingredients and comes together in about 30 minutes. Whether you’re baking for two or just trying it out, you’re about to make cookies that can rival any bakery’s.
Quick Overview
- What it is: A scaled-down small batch chocolate chip cookie recipe yielding 6-8 cookies
- Texture: Chewy centers with slightly crisp edges
- Difficulty: Beginner-friendly
- Total time: About 30 minutes (includes 15-minute chill time)
- Why try it: No waste, fresh cookies anytime, same great flavor without the commitment
Table of Contents
Why This Small-Batch Recipe Works
The secret to chewy cookies lies in a few key techniques. Using melted butter creates a denser, chewier texture compared to creamed butter, which produces cakier results.
The ratio of brown sugar to white sugar is important. Brown sugar has molasses, which adds moisture and a soft chew. White sugar helps cookies spread and get crispy at the edges.
Chilling the dough for 15 minutes before baking is crucial. It solidifies the fat, slowing down spread in the oven so your cookies stay thick and chewy instead of flat and crispy. Many home bakers skip this step and wonder why their cookies turn out thin—don’t be that baker.
And because this is a small batch, you’re using just one egg yolk instead of a whole egg. The yolk adds richness and fat without the extra liquid from the white, giving you that bakery-style tender texture.
Ingredients & Substitutions
Here’s what you’ll need, with easy swaps for what you might have on hand:
Dry Ingredients:
- ¾ cup (95g) all-purpose flour – The foundation; bread flour works too for extra chew (adds more gluten)
- ¼ teaspoon (1.5g) baking soda – Creates lift and helps browning
- ¼ teaspoon (1.5g) salt – Enhances sweetness and balances flavors; use fine sea salt or table salt
Wet Ingredients:
- 3 tablespoons (42g) unsalted butter, melted – Melted butter = chewier cookies; salted butter works if you reduce added salt to a pinch
- 3 tablespoons (38g) brown sugar, packed – Adds moisture and molasses flavor; light or dark brown both work
- 2 tablespoons (25g) granulated white sugar – Helps with spread and crisp edges
- 1 large egg yolk – Just the yolk for richness; save the white for scrambled eggs or meringue
- ½ teaspoon (2.5ml) vanilla extract – Pure vanilla tastes best, but imitation works in a pinch
Mix-ins:
- ⅓ cup (60g) chocolate chips – Semi-sweet is classic; milk chocolate for sweeter, dark for richer flavor. You can also chop a chocolate bar for irregular chunks
Optional Add-ins:
- Pinch of flaky sea salt on top before baking
- ¼ teaspoon (1ml) instant espresso powder mixed with dry ingredients for depth
- 2 tablespoons (20g) chopped walnuts or pecans
Tools You’ll Need
You don’t need fancy equipment—just a few basics:
- Mixing bowl – Medium-sized works fine
- Whisk or fork – For mixing wet ingredients
- Wooden spoon or spatula – To combine dough
- Baking sheet – Any standard size; half-sheet pans are perfect
- Parchment paper or silicone mat – Prevents sticking and ensures even baking
- Cookie scoop (optional) – A 2-tablespoon (#40) scoop (about 30ml) makes uniform cookies; a spoon works too
- Kitchen scale (recommended) – For metric measurements and precision, especially with flour
Favorite Tools: [Quality cookie scoop, kitchen scale, silicone baking mat]
These tools make consistent results easier, but don’t stress if you’re working with what’s in your drawer.
How to Make Small-Batch Chocolate Chip Cookies (Step-by-Step)
Step 1: Prep and mix dry ingredients Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together ¾ cup (95g) flour, ¼ teaspoon (1.5g) baking soda, and ¼ teaspoon (1.5g) salt. Set aside.
Step 2: Combine wet ingredients In another bowl, whisk the melted 3 tablespoons (42g) butter with 3 tablespoons (38g) brown sugar and 2 tablespoons (25g) white sugar until smooth—about 30 seconds. It’ll look grainy, and that’s fine. Add the egg yolk and ½ teaspoon (2.5ml) vanilla, whisking until the mixture is glossy and well combined.
Step 3: Mix the dough Pour the wet ingredients into the dry ingredients. Use a wooden spoon or spatula to fold everything together until you see no dry flour streaks. The dough will be thick and slightly sticky. Fold in ⅓ cup (60g) chocolate chips, distributing them evenly. Don’t overmix—stop as soon as everything’s incorporated.
Step 4: Chill the dough Cover the bowl with plastic wrap or a plate and refrigerate for 15 minutes. This step prevents excessive spreading and gives you thicker, chewier cookies. If you’re impatient, you can skip it, but your cookies will flatten more—they’ll still taste great, just different texture.
Step 5: Scoop and bake Using a cookie scoop or spoon, portion out dough into 6-8 balls (about 2 tablespoons/30ml each) and place them on the prepared baking sheet, spacing them 2-3 inches (5-7cm) apart. For bakery-style looks, press a few extra chocolate chips on top of each dough ball.
Bake for 10-12 minutes at 350°F (175°C). They’re done when the edges are golden brown and set, but the centers still look slightly underdone and puffy. This is key—they’ll continue cooking on the hot pan after you remove them from the oven.
Step 6: Cool and enjoy Let cookies sit on the baking sheet for 5 minutes (they’ll firm up and finish setting). Then transfer to a wire rack or plate. The centers will stay soft and chewy while the edges get that perfect slight crunch.
Follow this Small Batch Chocolate Chip Cookie Recipe Card
Chewy Small-Batch Chocolate Chip Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In another bowl, whisk melted butter with brown sugar and white sugar until smooth, about 30 seconds. Add egg yolk and vanilla, whisking until glossy and combined.
- Pour wet ingredients into dry ingredients. Fold with a spoon or spatula until no dry flour remains. Fold in chocolate chips.
- Cover the bowl and refrigerate the dough for 15 minutes (or up to 24 hours for deeper flavor).
- Scoop dough into 6-8 balls (about 2 tablespoons/30 ml each) and place on prepared baking sheet, spacing 2-3 inches (5-7 cm) apart. Press extra chocolate chips on top if desired.
- Bake for 10-12 minutes, until edges are golden brown and centers look slightly underdone and puffy.
- Let cookies sit on the baking sheet for 5 minutes, then transfer to a wire rack. Sprinkle with flaky sea salt if using. Enjoy warm or at room temperature.
Notes
- Flour measurement: Spoon flour into measuring cup and level off—don’t scoop directly from the bag to avoid packing in too much.
- Chill time: Don’t skip this step. It prevents excessive spreading and gives you thicker, chewier cookies.
- Doneness cue: Cookies should look slightly underdone in the center when you remove them—they continue baking on the hot pan.
- Storage: Store in an airtight container at room temperature for up to 4 days. Freeze baked cookies up to 3 months, or freeze dough balls and bake directly from frozen (add 2 minutes to bake time).
- Variations: Try brown butter (cook butter until nutty and amber before using), add 2 tablespoons (12g) oats, or mix in chopped nuts.
- Measurements: This recipe uses US customary units with metric equivalents for precision. For best results, use a kitchen scale for dry ingredients.
Tips for Perfect Chewy Cookies Every Time
Don’t skip the chill. Even 15 minutes makes a difference. If you have time, chill for 30 minutes or up to 24 hours—longer chilling deepens flavor as the flour hydrates.
Measure flour correctly. Scooping directly from the bag packs in too much flour, making cookies dry. Instead, spoon flour into your measuring cup and level it off with a knife. Better yet, use a scale for 95g precision.
Watch oven hotspots. If your oven runs hot (like mine does), rotate the pan halfway through or reduce temp to 340°F (170°C). Cookies should be golden at the edges, not brown all over.
Underbake slightly. Pull cookies when centers look barely set—they’ll look underdone but will firm up as they cool. Overbaking even by 1-2 minutes turns chewy cookies crispy.
Use room-temperature egg yolk. Cold eggs can seize melted butter. Let your yolk sit out for 10 minutes, or warm it gently in a bowl of warm water for a minute.
In humid climates (like parts of the US South and the UK), reduce the flour by 1 tablespoon (15g) to avoid dense, dry cookies. Humidity adds moisture to flour, which can throw off your ratio.
Learn more about how baking works and guide here!
Common Issues & Fixes
If cookies spread too much:
- You skipped chilling the dough—refrigerate for 15-30 minutes next time
- Butter was too hot when added; let melted butter cool slightly before mixing
- Oven temperature was too low; verify with an oven thermometer
If cookies are too thick or cakey:
- Too much flour (scooped instead of spooned); measure carefully or use a scale
- Dough was overmixed, developing too much gluten; fold gently until just combined
- You used a whole egg instead of just the yolk—stick to yolk only
If cookies are too crispy:
- Overbaked by a minute or two; pull them earlier when centers are still soft
- Too much white sugar; adjust ratio to more brown sugar for chewier texture
- Cookies were too thin; make sure dough balls are thick (about 2 tablespoons/30ml each)
If cookies taste flat:
- Forgot salt—it’s essential for balancing sweetness
- Vanilla was old or imitation; fresh pure vanilla makes a noticeable difference
- Try adding a pinch of flaky sea salt on top before baking for extra flavor pop
Variations to Try
Once you’ve mastered the base recipe, experiment with these beginner-safe twists:
Brown Butter Cookies: Brown your 3 tablespoons (42g) butter in a small saucepan over medium heat until it smells nutty and turns amber (about 3-5 minutes). Let it cool for 10 minutes before using. This adds a deep, caramelized flavor.
Double Chocolate: Reduce flour to ⅔ cup (85g) and add 2 tablespoons (12g) unsweetened cocoa powder. Use a mix of chocolate chips and chopped dark chocolate.
Oatmeal Chocolate Chip: Replace 2 tablespoons (16g) flour with 2 tablespoons (12g) old-fashioned oats. Adds texture without making them oatmeal cookies.
Salted Caramel: Fold in 2 tablespoons (30g) chopped soft caramels with the chocolate chips. Sprinkle flaky sea salt on top before baking.
Peanut Butter Swirl: Add 1 tablespoon (16g) creamy peanut butter to the wet ingredients. Swirl it in slightly for marbled effect.
Nutty Crunch: Mix in 3 tablespoons (30g) chopped walnuts or pecans with the chocolate chips.
Storage & Freezing
Room temperature: Store baked cookies in an airtight container with a piece of bread (it keeps them soft) for up to 4 days. They’ll stay chewy for 2-3 days, then gradually firm up.
Refrigerator: Not recommended—fridge dries them out quickly.
Freezer (baked cookies): Freeze in a zip-top bag or container for up to 3 months. Thaw at room temperature for 20 minutes or microwave for 10-15 seconds for that fresh-baked feel.
Freezer (dough): Scoop dough into balls, freeze on a tray for 1 hour, then transfer to a freezer bag for up to 3 months. Bake directly from frozen at 350°F (175°C) for 12-14 minutes—no thawing needed. Perfect for fresh cookies on demand.
FAQs
Can I use salted butter instead of unsalted?
Yes, but reduce the added salt to just a pinch (about ⅛ teaspoon/0.75g). Salted butter varies by brand, so taste your dough—it should be slightly salty but not overpowering.
Why do I need just the egg yolk?
The yolk adds richness and fat without the extra liquid from the white, which can make cookies cakey. One yolk gives you that tender, chewy texture. Save the white for omelets or freeze it for later baking.
Can I double this recipe?
Absolutely. Just double all ingredients. You’ll get 12-16 cookies. Baking time stays the same (10-12 minutes), but you may need two baking sheets or bake in batches.
How do I know when they’re done?
Edges should be golden brown and set, while centers look slightly puffy and underdone—they’ll be pale and soft. If you press lightly, they should give a little. They finish baking on the pan after you remove them from the oven.
Can I make these without a mixer?
Yes—this chocolate chip cookie recipe small batch is entirely by hand. You just need a whisk for wet ingredients and a spoon for mixing. No stand mixer or electric beater required, which makes cleanup a breeze.
What’s the best chocolate to use?
Semi-sweet chocolate chips are classic and balanced. For richer flavor, try dark chocolate (60-70% cacao) chips or chunks. Milk chocolate works if you prefer sweeter cookies. Mixing types—like semi-sweet chips plus chopped dark chocolate—adds complexity.
Conclusion
You’re all set to bake small-batch chocolate chip cookies that’ll make your kitchen smell amazing and satisfy your sweet tooth without the leftovers. The beauty of this recipe is its simplicity—basic ingredients, straightforward steps, and room for your own creative twists. Whether you’re baking for the first time or just want a quick treat, these cookies deliver every time.
Remember: melted butter for chew, chill the dough, and underbake slightly. Master those, and you’ll be the go-to baker among your friends (even if you’re only making six cookies at a time).
