Small Batch Chocolate Chip Cookies Recipe

Enjoy making and eating our Small Batch Chocolate Chip Cookies recipe at home. Chewy cookie centers, crispy edges, and loaded with chocolate goodness! You don’t want to miss this!

Soft, melty insides surrounded by crunchy edges, blending with lots of chocolate flavor in every bite. 

Small Batch Chocolate Chip Cookies Recipe. The cookies are piled up and the 2 last ones are cracked in half. Cover image with title text overlay.

Chocolate Chip Cookies Recipe in Small Batches

Drooling yet?

These cookies are a really comforting and indulging treat, great for when you want something cozy and homemade.

What makes this Small Batch Chocolate Chip Cookies Recipe extra special is that we added chocolate chips and chunks and a little bit of love and nostalgia to make them even better. Also, this is a small batch recipe that can be doubled and tripled so you control the amount you want to make.

Just think about how good it will smell in the kitchen when these beauties are baking to golden perfection. It will make your home feel warm and cozy. Whether you’re experienced at baking or new to cooking, these cookies will be your new favorite treat.

Overhead close view of the cookies on a parchment paper on a wooden cut board

Why should you try this recipe? Well, because life is too short to pass up the deliciousness of freshly baked cookies, especially when they are full of comforting flavors and memories. 

So put on your apron, heat up the oven, and let’s bake something together that will make us happy.

How to Make Delicious Chocolate Chip Cookies

Preparation time: 15-20 minutes (including ingredient preparation and cookie formation)
Chilling time: At least 1-2 hours (before shaping the cookies).
Baking time: Around 10 minutes per batch of cookies.
Cooling time: About 10-25 minutes (after removing the cookies from the oven). Serves: 16

Overhead view of the chocolate chip cookies on a parchment paper on a wooden cut board

Ingredients:

  • Melted Butter: Provides moisture and richness to the cookies, contributing to their tender texture and buttery flavor.
  • White Granulated Sugar and Light Brown Sugar: Sweetens the dough and contributes to the chewy texture and golden color of the cookies. Brown sugar adds a hint of caramel flavor and moisture.
  • Large Egg: Acts as a binder, helping to hold the dough together while adding structure and richness to the cookies.
  • All-Purpose Flour: Forms the base of the dough, providing structure and stability to hold the other ingredients together.
  • Baking Powder and baking soda: Leavens the dough, helping the cookies rise and achieve a light and tender texture.
  • Milk Chocolate Chips and Chocolate Chunks: Infuse the cookies with pockets of melty chocolate goodness, providing bursts of sweetness and decadence in every bite.
  • Salt: Balances the sweetness of the other ingredients and enhances the overall flavor profile of the cookies.
  • Vanilla Extract: Enhances the flavor of the cookies, adding a warm and aromatic undertone to complement the chocolate.

Equipment:

Directions

1. Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Prepare a baking tray with parchment paper or lightly grease it.

2. In a large bowl, mix the melted butter with the white sugar and brown light sugar until well combined.

3. Add the whole egg and vanilla extract to the butter and sugar mixture. Continue mixing until incorporated.

4. In another bowl, sift together the flour, salt, and baking powder.

5. Gradually add the sifted dry ingredients to the butter and sugar mixture. Mix with a spatula until all ingredients are combined and no flour clumps remain.

6. Stir in the chocolate chips and chocolate chunks to the dough and mix until evenly distributed.

7. Cover the bowl with plastic wrap and refrigerate the dough for at least 1 to 2 hours, or until firm enough to form into balls.

8. Once the dough is chilled, form tablespoon-sized balls and place them on the prepared baking tray, leaving space between each cookie for spreading during baking.

9. Bake the cookies in the preheated oven for approximately 10 minutes, or until the edges are lightly golden.

10. Remove the cookies from the oven and let them cool on the tray for a few minutes before transferring them to a wire rack to cool completely.

11. Once the cookies are completely cool, enjoy them with a glass of milk or your favorite beverage.

Closeup view slightly angled of the cookies on a parchment paper on a wooden cut board

Baking Tips:

  • When melting the butter, make sure not to overheat it, as this can affect the texture of the cookies. Melt the butter over low heat or in the microwave in short intervals, stirring occasionally. 
  • Refrigerating the dough before baking helps solidify the butter and prevents the cookies from spreading too much during baking. This also allows the flavors to develop further, resulting in tastier cookies with an improved texture. 
  • Shape the dough balls to be the same size so that the cookies bake evenly. You can use a measuring spoon or a small ice cream scoop to help you get the desired size. You can also slightly flatten the dough balls before baking for more uniform-shaped cookies. 
  • Bake the cookies just until the edges are lightly golden. The center of the cookies may seem slightly underdone when you take them out of the oven, but they will continue to cook on the hot baking sheet after being removed from the oven. This helps to keep the cookies soft and chewy inside. 
  • Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents the cookies from breaking when handled while still hot. 
Small Batch Chocolate Chip Cookies Recipe. The cookies are piled up and the last one i hold by a hand.

Alternatives and substitutions

Butter: Substitute with margarine or a plant-based butter alternative for a dairy-free option. Keep in mind that it may impart a slight coconut flavor to the cookies.

White Sugar and Brown Light Sugar: You can use coconut sugar, honey, maple syrup, or agave nectar as alternative sweeteners. Keep in mind that these alternatives may affect the texture and flavor of the cookies slightly. I have not tested these options I’ve researched only.

Chocolate Chips and Chocolate Chunks: Feel free to mix and match different types of chocolate such as dark chocolate, white chocolate or semi-sweet chocolate or add-ins such as nuts, dried fruit, or shredded coconut for variety. You can also use dairy-free or sugar-free chocolate chips for dietary preferences.

All-Purpose Flour: Substitute with a gluten-free flour blend if you need to make the recipe gluten-free.

Small Batch Chocolate Chip Cookies Recipe. A super closeup of one cookie cracked in half and the choclate melting out from the cookie.

Make ahead, Freezing and Storing: 

You can shape the dough into tablespoon-sized balls and place them on a baking tray lined with parchment paper, cover the tray with plastic wrap and place it in the refrigerator for up to 24 hours. This allows the flavors to develop further and makes for a more flavorful cookie.

Alternatively, place the tray in the freezer and freeze the dough balls until firm, usually for about 1-2 hours. Once frozen, transfer the dough balls to a resealable freezer bag or an airtight container, and label them with the date. Store the cookie dough in the freezer for up to 3 months.

When cookies are baked, once the cookies are completely cooled, store them in an airtight container to maintain their freshness and prevent them from becoming soft. You can store them at room temperature for up-to 5 days or in the freezer for up to a month.

When ready to serve, simply take the desired number of cookies out of the freezer or refrigerator and let them come to room temperature. If you prefer warm cookies, you can reheat them in the microwave for a few seconds or in a preheated oven at 300°F (150°C) for about 5 minutes.

Closeup view slightly angled of the cookies on a parchment paper on a wooden cut board

Frequently Asked Questions

Can I use salted butter instead of unsalted butter?

Yes, you can use salted butter, but remember to adjust the amount of added salt in the recipe accordingly. Reduce the added salt by about half to account for the salt already present in the butter.

Why is it necessary to chill the dough before baking?

Chilling the dough helps solidify the butter, which prevents the cookies from spreading too much during baking. It also allows the flavors to develop and meld together, resulting in a better texture and flavor profile for the cookies.

My cookies turned out too flat. What did I do wrong?

If your cookies spread too much and turned out flat, it could be because you used warm or melted butter, didn’t chill the dough enough, or put too many cookies on the baking tray. Make sure the dough is cold before baking and leave some room between the dough balls on the tray for them to spread out.

Can I freeze the cookie dough for later use?

Yes, you can freeze the cookie dough for later use. Shape the dough into balls, place them on a baking tray lined with parchment paper, and freeze until firm. Once frozen, transfer the dough balls to a freezer bag or container. When ready to bake, simply thaw the dough balls in the refrigerator overnight before baking as usual.

How do I know when the cookies are done baking?

The cookies are done baking when the edges are lightly golden brown. The center may still look slightly underdone, but they will continue to cook on the hot baking sheet after being removed from the oven. It’s better to slightly underbake them than to overbake, as this helps keep them soft and chewy.

Can I use different types of chocolate or mix-ins in the recipe?

Absolutely! Feel free to customize the recipe by using your favorite types of chocolate chips, chunks, or other mix-ins like nuts, dried fruit, or shredded coconut. Just make sure to maintain the overall ratio of dry to wet ingredients in the dough.

More Sweet Recipes to Try

If you like this Small Batch Chocolate Chip Cookies Recipe, you might also love these other cookie recipes or maybe some different Delicious Sweet Treats.

🥣 Recipe

Small Batch Chocolate Chip Cookies Recipe. The cookies are piled up and the 2 last ones are cracked in half. Cover image.

Small Batch Chocolate Chip Cookies recipe

Camila Rojas
Enjoy making and eating our Small Batch Chocolate Chip Cookies recipe at home. Chewy centers, crispy edges, and loaded with chocolate goodness! You don’t want to miss this!
Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 1 hour 30 minutes
Total Time 2 hours
Course Desserts
Cuisine Traditional
Servings 16 Cookies

Equipment

  • Whisk
  • Spatula

Ingredients
  

  • 1/2 cup melted butter
  • 1/2 cup white sugar
  • 1/2 cup brown light sugar
  • 1 egg
  • 1/2 cup chocolate chips
  • 1/2 cup chocolate chunks
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 tbsp vanilla extract
  • 1 1/2 cups all-purpose flour

Instructions
 

  • Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Prepare a baking tray with parchment paper or lightly grease it.
  • In a large bowl, mix the melted butter with the white sugar and brown light
  • sugar until well combined.
  • Add the egg and vanilla extract to the butter and sugar mixture. Continue
  • mixing until incorporated.
  • In another bowl, sift together the flour, salt, and baking powder.
  • Gradually add the sifted dry ingredients to the butter and sugar mixture.
  • Mix with a spatula until all ingredients are combined and no flour clumps
  • remain.
  • Add the chocolate chips and chocolate chunks to the dough and mix until
  • evenly distributed.
  • Cover the bowl with plastic wrap and refrigerate the dough for at least 1 to
  • 2 hours, or until firm enough to form into balls.
  • Once the dough is chilled, form tablespoon-sized balls and place them on
  • the prepared baking tray, leaving space between each cookie for spreading
  • during baking.
  • Bake the cookies in the preheated oven for approximately 10 minutes, or until the edges are lightly golden.
  • Remove the cookies from the oven and let them cool on the tray for a few minutes before transferring them to a wire rack to cool completely.
  • Once the cookies are completely cool, enjoy them with a glass of milk or your favorite beverage.

Notes

  • When melting the butter, make sure not to overheat it, as this can affect the texture of the cookies. Melt the butter over low heat or in the microwave in short intervals, stirring occasionally.
  • Refrigerating the dough before baking helps solidify the butter and prevents the cookies from spreading too much during baking. This also allows the flavors to develop further, resulting in tastier cookies with an improved texture.
  • Shape the dough balls to be the same size so that the cookies bake evenly. You can use a measuring spoon or a small ice cream scoop to help you get the desired size. You can also slightly flatten the dough balls before baking for more uniform-shaped cookies.
  • Bake the cookies just until the edges are lightly golden. The center of the cookies may seem slightly underdone when you take them out of the oven, but they will continue to cook on the hot baking sheet after being removed from the oven. This helps to keep the cookies soft and chewy inside.
  • Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents the cookies from breaking when handled while still hot.
Keyword Chocolate Chip Cookies, Chocolate Chip Cookies recipe, Small Batch Chocolate Chip Cookies, Small Batch Chocolate Chip Cookies recipe

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Small Batch Chocolate Chip Cookies Recipe. The cookies are piled up and the 2 last ones are cracked in half. Pinterest image with title text overlay.

Til' next time...

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