Craving warm cookies but don’t want to bake a large batch? This simple Small Batch Chocolate Chip Cookies recipe yields a half batch—perfect for two.
What’s your favorite cookie?
I’m not one for boring answers, but mine is a chocolate chip cookie. There’s something unbeatable about a cookie fresh from the oven with chocolate still melting as you take a bite.
I love them so much I often avoid making a full batch—I can easily eat a dozen in one sitting. That’s why this small batch recipe exists: to give you the warm-cookie satisfaction without an overflowing cookie jar.
This recipe makes 8 cookies: a little over a half dozen and just the right amount for two people who want a sweet treat without leftovers. If you want something even smaller, try a single-serve or microwave chocolate chip cookie.
I’ve also made variations like small-batch cookie bars, cut-out cookies, snowball cookies, and Cadbury Egg-stuffed cookies, but this is a straight-up small batch chocolate chip cookie recipe that’s easy to pull together.
Early on I struggled with cookies spreading too much. Over time I learned how ingredient ratios, chilling, and oven temperature affect spread—so this version avoids those pitfalls and yields cookies with slightly crisp edges and soft, chewy centers.
There is a bit of chill time for the dough, which makes it convenient to prepare ahead: shape and freeze the dough, then bake whenever you want warm cookies.
Ingredients For Small Batch Chocolate Chip Cookies
Ingredients for the small batch:
- All-purpose flour: Provides structure and balances moisture. Measure by spooning flour into the cup, not packing it down.
- Baking soda and baking powder: Using both gives crisp edges and a tender, soft middle.
- Salt: Enhances flavors, especially when using unsalted butter.
- Unsalted butter: Lets you control salt and helps produce the proper spread.
- Brown sugar: Adds moisture and that classic caramelized cookie flavor from molasses.
- Granulated sugar: Contributes to texture and chew.
- Egg yolk: Using only the yolk keeps cookies chewy rather than cakey and helps bind the dough.
- Vanilla extract: Rounds out the flavor.
- Semisweet chocolate chips: Best balance of sweetness; milk chocolate can be too sweet.
How To Make A Small Batch Of Chocolate Chip Cookies
The method follows a classic cookie formula and is straightforward:
- Cream the butter and both sugars until light and smooth—about 1–2 minutes for this small batch. Proper creaming traps small air bubbles that help the cookies bake evenly.
- Beat in the egg yolk until smooth, then add the vanilla.
- Whisk together the flour, baking soda, baking powder, and salt in a separate bowl. Gradually mix the dry ingredients into the wet until a dough forms, then fold in the chocolate chips.
- Portion the dough into about 1 1/2 tablespoon balls (a #40 scoop is convenient), then refrigerate for at least 1 hour. Chilling firm up the dough and prevents excessive spreading by keeping the butter cold.
- Preheat the oven to 350°F. Place scooped dough on an ungreased baking sheet about 2 inches apart and bake 10–12 minutes, until edges are golden and centers set. Cool and store in an airtight container to keep cookies soft.
Got an air fryer? You can adapt chocolate chip cookie baking to one, following manufacturer guidance for timing and temperature.
Scooping Small Batch Chocolate Chip Cookie Dough
A #40 cookie scoop makes consistent portions so cookies bake evenly. If you don’t have a scoop, form 1 1/2 tablespoon balls by hand for similar results.
Should you grease the baking sheet?
Don’t grease your baking sheet—grease encourages spreading and can cause the bottoms to brown too quickly. Use parchment paper if you’re concerned about sticking; it makes removal easy and prevents over-spread.
Why do my chocolate chip cookies come out flat?
Check your oven temperature with an oven thermometer to ensure accuracy—oven heat affects how quickly dough sets. If cookies run flat, the dough may be too warm. Chilling the dough for at least an hour keeps the butter firm so cookies don’t spread before they set.
Can you freeze chocolate chip cookies?
Yes—either freeze raw dough or baked cookies:
- Freeze scooped dough in a single layer for an hour, then transfer to a freezer-safe bag. Bake from frozen, adding a minute or two to the bake time if needed.
- Freeze baked cookies in a single layer, then transfer to a freezer bag. Thaw to room temperature before serving.
Can you double this recipe?
Yes. Double all ingredients. For the eggs, use 1 whole egg instead of two yolks when making a full batch.
What to do with a leftover egg white?
If you use only the yolk in this recipe, save the leftover white for other recipes—meringues, angel food cake, or small-batch treats that call for egg whites work well.
More Small Batch Cookie Ideas
If you enjoyed these cookies, try other small-batch recipes such as peanut butter cookies, sugar cookies, snickerdoodles without cream of tartar, or flourless chocolate cookies for more single-serve or two-person desserts.
Small Batch Chocolate Chip Cookies
8 cookies
20 minutes
10 minutes
1 hour
1 hour 30 minutes
Craving warm cookies but don’t want to make a large batch? This easy recipe for Small Batch Chocolate Chip Cookies makes a half batch chocolate chip cookies, perfect to serve as dessert for two.
Ingredients
- 2/3 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup (4 tablespoons or 2 ounces) unsalted butter, softened
- 1/4 cup packed brown sugar
- 2 tablespoons granulated sugar
- 1 egg yolk, room temperature
- 1 teaspoon vanilla extract
- 1/3 cup semisweet chocolate chips
Instructions
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- In another large mixing bowl, beat together the butter, brown sugar, and sugar until light and creamy, about 1-2 minutes.
- Beat in the egg yolk until smooth then beat in vanilla.
- Gradually beat in the flour mixture until a dough forms then add the chocolate chips.
- Using a #40 cookie scoop or by hand, portion the dough into 1 1/2 tablespoon balls. Refrigerate for at least 1 hour.
- Preheat oven to 350F. Place the scooped dough on an ungreased baking sheet about 2 inches apart.
- Bake 10-12 minutes or until golden brown. Cool completely.
Notes
- If you liked this recipe, try a Single Serve Chocolate Chip Cookie or Small Batch Chocolate Chip Cookie Bars for other small-batch options.
- Since this recipe uses only the yolk, save the leftover white for other recipes like meringues or angel food cupcakes.
- For more small-batch cookies, consider peanut butter, snickerdoodles without cream of tartar, or flourless chocolate cookies.
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- #40 Cookie Scoop
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Originally posted October 21, 2019