These small batch chocolate chip cookies give you four perfect cookies for when a little craving hits. All you need is one bowl and less than thirty minutes!
Small batch chocolate chip cookies are the best simple and quick cookie to make when you want a chocolate chip cookie, but don't feel like making a bunch. With only four cookies you are sure to not have too many.
If you're looking for other variations of the classic chocolate chip cookie you should try my butterscotch chocolate chip cookies, inside out chocolate chip cookies, or marshmallow chocolate chip cookies.
WHY YOU WILL LOVE THESE
NO CHILLING REQUIRED- These cookies can be made in less than 30 minutes.
SMALL BATCH- Perfect for when you just need a few!
ONE BOWL- You only need to dirty one bowl, and no mixer required.
INGREDIENT NOTES
- Butter: Make sure butter is room temperature.
- Egg Yolk: Save your egg whites for another bake.
- Flour: Make sure not to use too much flour. It makes a major difference in such a small recipe.
- Chocolate Chips: I used semi-sweet, but use whatever you love!
- Flaked Salt: A sprinkle on the top brings out the buttery and chocolatey flavors.
STEP BY STEP INSTRUCTIONS
STEP ONE: Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 2 minutes. Add egg yolk and vanilla and mix until smooth.
STEP TWO: Slowly mix in dry ingredients, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl. Stir the chocolate chips into the dough until combined.
STEP THREE: Scoop the dough into large balls, I like to use the ¼ cup cookie or ice cream scoop. Sprinkle cookie balls with a bit of salt.
STEP FOUR: Bake the cookies for 10-12 minutes. You're looking for a nice golden brown outside, with a slightly glossy texture to the inside.
EXPERT BAKING TIPS
If your cookies don't come out in a perfect circle, I like to take a spatula and circle the rim of the cookie to bring in any spots that have spread a little too far. Just make sure you do it right when they come out of the oven.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don't have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
I like to sprinkle cookies with flaked salt before baking so that little bits of salt bake underneath the cookie as well. Then I sprinkle a bit more after baking also.
FAQ
Yes! If doubling, use one large egg instead of two yolks.
Generally if your cookies spread out too thin it is because they don't have enough flour. Try adding one extra tablespoon next time.
Yes, you can always chill your dough, it just isn't necessary for these cookies. If baking from frozen, remove dough from the freezer while oven preheats.
STORING
Small batch chocolate chip cookies will remain fresh if stored in an airtight container at room temperature for 2-3 days. You can also prep the cookie dough in advance and store it in the fridge for about a week.
OTHER SMALL BATCH RECIPES TO TRY
Small Batch Peanut Butter Cookies
Small Batch Chocolate Cupcakes
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.
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Small Batch Chocolate Chip Cookies
Ingredients
- 4 tablespoon butter room temp
- ⅓ cup brown sugar
- 2 tablespoon granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ tsp salt
- ½ cup + 2 tbsp all-purpose flour
- ⅓ cup chocolate chips
- flaked sea salt for sprinkling
Instructions
- Preheat oven to 365 and line a baking sheet with parchment paper.
- Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 2 minutes.
- Add egg yolk and vanilla and mix until smooth.
- Slowly mix in dry ingredients, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
- Stir the chocolate chips into the dough until combined.
- Scoop the dough into large balls, I like to use the ¼ cup cookie or ice cream scoop. Sprinkle cookie balls with a bit of salt.
- Bake the cookies for 10-12 minutes. You're looking for a nice golden brown outside, with a slightly glossy texture to the inside. If your cookies don't come out in a perfect circle, I like to take a spatula and circle the rim of the cookie to bring in any spots that have spread a little too far.
Judy Weir
Just made these right after you posted them because I love your small batch peanut butter cookies. They were perfect, they will definitely become a staple when I need something sweet for me and my husband.
brooke
Yay! That makes me so happy! Thank you for trying them so quick too!
Michelle
I want to make a big batch of these!! Where is the big batch recipe on your website?:)
brooke
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