Small Batch Chocolate Chip Cookies (Easy & Chewy Homemade Recipe)

Name: Small Batch Chocolate Chip Cookies (Easy & Chewy Homemade Recipe)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 cookies
Cuisine: American
Ingredients: 4 tbsp unsalted butter; 2 tbsp brown sugar; 1 tbsp granulated sugar; 1 egg yolk; 1/2 tsp vanilla extract; 6 tbsp all-purpose flour; 1/8 tsp baking soda; 1 pinch salt; 1/4 cup semi-sweet chocolate chips

Posted on May 13, 2025

Freshly baked small batch chocolate chip cookies on parchment paper

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There’s a quiet kind of joy in baking Small Batch Chocolate Chip Cookies—the kind you make late at night when the world is asleep and all you want is something warm, sweet, and a little nostalgic. Maybe it reminds you of childhood afternoons in your mom’s kitchen, or cozy weekends when just a few cookies felt like enough to brighten the day. This isn’t about feeding a crowd—it’s about satisfying the soul, one soft, gooey bite at a time.

PART 1: Why Choose Small Batch Chocolate Chip Cookies?

Perfect for Cravings Without Leftovers

Let’s be real sometimes you just want a cookie. Not a dozen. Not a tray full. Just a few. That’s the magic of a small batch. It hits the sweet spot between convenience and control. You won’t have to worry about wasting ingredients or eating way more than you intended. It’s a treat that satisfies without lingering for days on the counter (or in your belly).

Plus, small batch recipes typically come together faster. No chilling overnight. No stand mixers. Just quick prep, fast bake, and fresh out the oven results in under 30 minutes. For busy parents, late-night snackers, or couples wanting dessert-for-two, this is a no-brainer.

Saves Time and Ingredients

Ever wanted to bake but realized you’re low on butter or out of eggs? Small batch baking works wonders with pantry staples, often calling for just one egg yolk or a few tablespoons of sugar. You get all the flavor and texture of a full recipe without blowing your grocery budget.

And it’s more forgiving. Got a tiny oven or toaster oven? No problem. Fewer cookies = less space. You won’t need a huge baking sheet or cooling rack. Even clean-up is easier with fewer bowls, spoons, and measuring cups to wash.

PART 2: Ingredients for Small Batch Chocolate Chip Cookies

Ingredients for small batch chocolate chip cookies in prep bowls

Essential Ingredients for Texture and Taste

When baking Small Batch Chocolate Chip Cookies, it’s all about balance. Every ingredient matters especially in a small batch where each measurement counts. Here’s your classic style ingredient list:

Ingredient	Quantity	Purpose
Unsalted Butter	4 tbsp (softened)	Adds richness, creates soft, chewy texture
Brown Sugar	2 tbsp	Deep flavor, moisture, and chewiness
Granulated Sugar	1 tbsp	Crisp edges and added sweetness
Egg Yolk	1 large	Binds ingredients without over-moistening
Vanilla Extract	½ tsp	Boosts overall flavor
All-Purpose Flour	6 tbsp	The base of the dough; structure and texture
Baking Soda	⅛ tsp (a pinch)	Helps cookies rise slightly and spread evenly
Salt	1 pinch	Enhances sweetness and balances flavors
Semi-Sweet Chocolate Chips	¼ cup (heaping)	Rich chocolatey bursts in every bite

These quantities yield about 6 to 8 perfect cookies chewy in the center, slightly crisp at the edges, and golden brown all over.

Looking for inspiration? Try this chewy twist on the original classic with our Toll House Cookie Recipe.

Substitutions and Allergy-Friendly Options

Want to customize your cookies for dietary needs or pantry shortages? No problem. Here are simple swaps that still give you incredible cookies:

Dairy-Free: Substitute butter with vegan butter or solid coconut oil (not melted).
Gluten-Free: Use a 1:1 gluten-free flour blend preferably one with xanthan gum.
Egg-Free: Replace the egg yolk with 1 tbsp yogurt or 1 tbsp milk + ½ tsp cornstarch.
Low Sugar: Swap brown sugar with coconut sugar or reduce total sugar by 25%.

One of the best things about small batch recipes is that you can test these tweaks with little risk. No wasted ingredients just small bites of pure joy.

PART 3: Step-by-Step – How to Make Small Batch Chocolate Chip Cookies

Making small batch chocolate chip cookies isn’t just about cutting a big recipe in half it’s about simplifying the process while keeping all the flavor and texture of a bakery-style cookie. Here’s how to make your perfect batch, step by step.

Mixing the Dough: Key Techniques

The magic starts with a bowl, a spoon, and a little patience.

Cream the butter and sugars
In a small bowl, use a spoon or hand mixer to cream together the softened butter, brown sugar, and granulated sugar. Mix until the blend is smooth and slightly fluffy this aerates the dough and helps the cookies spread just right.
Add the egg yolk and vanilla
Drop in one egg yolk and vanilla extract. Stir until everything is well combined and glossy. This step binds the dough and gives it that rich, cookie shop flavor.
Add dry ingredients
Sprinkle in the flour, baking soda, and salt. Gently fold the dry ingredients into the wet, just until no streaks of flour remain. Avoid overmixing this keeps the cookies soft.
Fold in chocolate chips
Finally, fold in your semi sweet chocolate chips (or chunks, if you’re going for drama). Make sure they’re evenly distributed but don’t overwork the dough.

Pro Tip: If you have time, let the dough rest for 10–15 minutes in the fridge. It helps hydrate the flour and makes your cookies thicker and chewier.

Mixing and preparing small batch cookie dough

Scooping and Baking for Even Results

Time to shape and bake!

Preheat the oven to 350°F (175°C) and line a small baking sheet with parchment paper.
Scoop the dough into 6–8 equal portions using a tablespoon or cookie scoop. Roll them into balls and space them out evenly.
Bake for 8–10 minutes, depending on your oven. Look for edges that are set and golden, with slightly soft centers.
Cool on the sheet for 2 minutes, then transfer to a wire rack.

Your cookies should have soft middles, crisp edges, and shiny pools of melted chocolate. Eat them warm or let them cool completely either way, they’re guaranteed to disappear fast.

PART 5: Tools and Equipment You’ll Need

Essential tools for baking small batch cookies

Even though you’re baking a smaller batch, the right tools still make a big difference. Here’s a simple breakdown of essential tools and why they matter when making small batch chocolate chip cookies:

Tool	Why It Matters
Quarter Sheet Pan	Ideal size for baking 6–8 cookies without over-spreading. Bakes evenly.
Parchment Paper / Silicone Mat	Prevents sticking, promotes even browning, and makes cleanup fast.
Light-Colored Bakeware	Helps avoid over-browning the cookie bottoms important for small batch control.
Oven Thermometer	Ensures accurate baking temperature essential for small batch precision.
Digital Kitchen Scale	Offers the most accurate measurements, especially for flour and sugar.
Measuring Cups/Spoons	Use the “spoon and level” method to avoid excess flour and dry cookies.
Small Mixing Bowl	Perfect size for combining ingredients without needing a large setup.
Wooden Spoon or Spatula	Great for creaming butter and folding in chocolate chips without overmixing.
Cookie Scoop (Optional)	Ensures equal sized cookies that bake evenly and look professional.

With just these tools, you’ll bake soft, chewy, evenly baked cookies every time even in a small batch.

PART 4: Tips for the Best Small Batch Chocolate Chip Cookies

How to Get Chewy vs. Crispy Cookies

When you’re working with a small dough portion, every detail counts. Want your small batch chocolate chip cookies chewy in the center or crispy on the edges? Here’s how to dial it in based on your cookie mood:

For Chewy Cookies	For Crispy Cookies
Use more brown sugar than white	Use more white sugar than brown
Slightly underbake (8–9 minutes max)	Bake a bit longer (10–11 minutes)
Don’t overmix just until ingredients combine	Mix thoroughly for even fat distribution
Add a touch of cornstarch (¼ tsp) for softness	Skip cornstarch for a firmer texture
Let cookies cool on the tray for 2–3 mins	Cool cookies on a wire rack immediately

Tip: If you’re baking on a dark tray, reduce the temp by 5°F to avoid crispy bottoms.

Chewy and crispy small batch chocolate chip cookie comparison

Room Temperature Tips and Dough Chilling

Room temperature ingredients make a big difference in how your cookies turn out. Softened butter creams more easily with sugar and helps create that signature crinkle top look. Here’s how to get it right:

Butter: Should be soft enough to press with a finger, but not melted. If you forgot to set it out, microwave it in 5-second bursts (rotating each time).
Egg Yolk: Let it sit out for 10 minutes before using for better mixing.

Chilling the dough isn’t always required for small batch recipes, but if you have a little time it pays off:

Why Chill? It hydrates the flour, firms the butter, and intensifies flavor. Even a 15-minute chill gives you thicker, chewier cookies.
When to Skip It: If you’re short on time or want thinner, more spread-out cookies.

In short: room temperature butter + a short chill = dreamy, golden cookies with crackly tops and gooey centers.

PART 6: Customizing Your Small Batch Chocolate Chip Cookies

One of the biggest perks of making small batch chocolate chip cookies ? You get to make them exactly the way you like whether that’s extra gooey, loaded with crunch, or totally plant-based. Here’s how to turn a simple batch into your signature bite.

Add-ins: Nuts, White Chocolate, Sea Salt & More

Small doesn’t mean boring. A few creative mix ins can make your cookies taste like they came straight from a fancy bakery.

Add-In	How to Use
Chopped Walnuts or Pecans	Add 2 tbsp for crunch and nutty depth. Toast lightly first for extra flavor.
White Chocolate Chips	Swap half the semi sweet chips for a sweeter, creamier twist.
Peanut Butter Swirl	Add 1 tbsp of peanut butter to the dough for a nutty, gooey core.
Shredded Coconut	Fold in 1 tbsp for a chewy, tropical edge.
Sea Salt Flakes	Sprinkle on top before baking for a gourmet finish and bold flavor contrast.
Mini M&Ms or Toffee Bits	Use 2 tbsp to add color, crunch, or caramel tones.

Customized small batch chocolate chip cookies with nuts and chocolate chunks

Don’t be afraid to combine a few like white chocolate + coconut or peanut butter + dark chocolate.

Making It Vegan or Gluten-Free

Whether you’re baking for yourself or someone with dietary needs, your small batch chocolate chip cookies can be just as irresistible.

For Vegan Cookies:

Replace butter with vegan butter or solid coconut oil (not melted).
Swap the egg yolk for 1 tbsp of unsweetened applesauce or 1 tbsp flaxseed meal + 1 tbsp water (let sit for 5 minutes).

For Gluten-Free Cookies:

Use a 1:1 gluten-free flour blend (like Bob’s Red Mill or King Arthur). These blends mimic wheat flour and usually contain xanthan gum for better structure.
Add a pinch of cornstarch (⅛ tsp) for tenderness if your mix lacks binding.

Note: Always taste-test the dough when swapping ingredients it’s a small batch, so changes are easy and low risk.

Customizing lets you create a cookie that reflects your mood, cravings, and even your pantry. One batch, infinite options.

PART 7: Storage and Freezing Tips

Small batch chocolate chip cookies are meant to be enjoyed fresh, but if you manage not to eat the whole tray in one sitting (we get it it’s tough), here’s how to store and freeze them without sacrificing that fresh-baked flavor.

How to Keep Cookies Fresh Longer

Even though it’s a small batch, sometimes you’ll want to save a few for later. Here’s how to do it right:

Storage Method	Time	Tips
Room Temperature	2–3 days	Store in an airtight container with a slice of bread to keep soft.
Fridge	5–6 days	Wrap in foil or place in a sealed container. Let come to room temp before eating.
Microwave Refresh	10–15 seconds	Warm cookies slightly to bring back gooey texture and fresh taste.

Keep them out of direct sunlight and away from heat sources to avoid drying out.

Freezing Dough vs. Baked Cookies

One of the best tricks for Small Batch Chocolate Chip Cookies baking is making the dough ahead of time and freezing it. You’ll have homemade cookies ready to bake anytime cravings hit.

Scoop the dough into balls and place them on a tray.
Freeze for 1 hour, then transfer to a zip-top bag.
Label and date. Keeps for up to 2 months.
To bake: No need to thaw! Just bake straight from frozen at 350°F, adding 1–2 extra minutes.

To Freeze Baked Cookies:

Let cookies cool completely.
Wrap tightly in plastic wrap or foil, then place in a freezer-safe bag.
Reheat in microwave or oven for fresh-baked flavor.

Whether you’re planning ahead or saving extras, freezing ensures your cookies are ready when you are with no mess, no prep, and all the flavor.

The Ultimate Guide to Small Batch Chocolate Chip Cookies : Chewy, Soft, and Irresistible! Click to bake magic → Pinterest

FAQ: Small Batch Chocolate Chip Cookies

How do you make a small batch of chocolate chip cookies?

Start by creaming softened butter with a small amount of brown and white sugar. Add a single egg yolk and vanilla extract, then mix in the flour, baking soda, and a pinch of salt. Fold in chocolate chips, scoop into 6–8 balls, and bake at 350°F for 8–10 minutes. It’s the same comfort as a full batch, but scaled down for fewer servings and less waste.

Can I freeze Small Batch Chocolate Chip Cookies dough?

Yes, you can absolutely freeze it! Scoop the dough into balls and freeze on a tray until solid, then store them in a freezer bag. Bake from frozen whenever a cookie craving hits—just add a minute or two to the baking time. It’s perfect for prepping ahead without overcommitting to a full recipe.

What makes cookies soft and chewy?

Several factors contribute: a higher ratio of brown sugar to white sugar, using just the egg yolk instead of a whole egg, and slightly underbaking them. Also, chilling the dough for 15 minutes helps them bake thicker and chewier. Avoid overmixing, which can toughen your cookies.

How long do Small Batch Chocolate Chip Cookies stay fresh?

When stored properly in an airtight container, they stay soft and tasty for about 2 to 3 days at room temperature. You can extend freshness by refrigerating them for up to 6 days or freezing them for up to 2 months.

Can I double a small batch cookie recipe?

Yes! Most small batch recipes double easily—just make sure to accurately scale each ingredient. If your original recipe uses 1 egg yolk, you can either use 2 yolks or a whole egg (whisked and measured) depending on the texture you want. Doubling is great when you want more cookies but still want that easy, one-bowl feel.

Do I need to chill the dough for a small batch?

It’s optional, but recommended if you want thicker cookies with richer flavor. Even a short 15-minute chill can make a difference in structure and spread. However, if you’re short on time or prefer thinner cookies, you can skip it and bake immediately.