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.
