These small batch chocolate cookies give you four chewy chocolate cookies loaded with chocolate chips, perfect for when your craving hits. All you need is one bowl and less than thirty minutes!
These small batch chocolate cookies have become a new favorite at our house. The texture is so good, and the chocolate dough and extra chocolate chips is perfectly balanced with the flaked salt.
If you're a fan of small batch recipes I'd highly suggest my very popular small batch brownies, small batch chocolate chip cookies or my easy lemon snack cake.
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Why You Will Love These Cookies
- SMALL BATCH- Perfect for when you just need a few!
- ONE BOWL- You only need to dirty one bowl, and no mixer required.
- NO CHILLING REQUIRED- These cookies can be made in less than 30 minutes.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: You will just need a half stick of butter, I always use salted.
- Sugars: You will use both brown and granulated sugar for the perfect crispy edges and chewy centers.
- Egg: You will only need the yolk of the egg, but if doubling the recipe I would suggest using a whole egg instead of two yolks.
- Flour: Since you're using such a small amount I would highly suggest weighing your flour if possible.
- Chocolate Chips: Guittard is my favorite brand of chocolate chips to buy.
Step by Step Instructions
STEP 1: 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, or mix together in a medium size bowl. Add egg yolk and vanilla and mix until smooth.
STEP 2: 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 3: Scoop the dough into large balls, I like to use the ¼ cup cookie or ice cream scoop. Place a few extra chocolate chips on the top of the cookie dough balls and sprinkle with a bit of salt.
STEP 4: Bake the cookies for 11-12 minutes. Sprinkle with a bit more salt when they come out of the oven.
Expert Baking Tips
- The butter and egg yolk should be room temp. to have ingredients blend correctly.
- If making smaller cookies, lessen the baking time a minute or two.
- 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.
FAQ
Yes, doubling will work great. If so, I would just use one whole egg instead of two egg yolks.
I always love using dutch process cocoa powder bc it gives a richer taste, but any unsweetened cocoa powder will work great.
These cookies would be great with white chocolate chips like my inside out chocolate chip cookies, peanut butter chips or butterscotch chips. Or, skip the chips all together and they're still a great chocolate cookie.
Storing & Freezing
Small batch chocolate cookies will remain fresh if stored in an airtight container at room temperature for 2-3 days, or in the freezer for 3 months. You can also prep the cookie dough in advance and store it in the fridge for about a week.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Small Batch Chocolate Cookies
Ingredients
- 4 tablespoons butter room temp
- 4 tablespoons brown sugar
- 2 tablespoons granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla
- ¼ teaspoon (0.25 teaspoon) baking soda
- ¼ teaspoon (0.25 teaspoon) salt
- 2 tablespoons cocoa powder
- ½ cup (70 g) all-purpose flour
- ½ cup (90 g) chocolate chips
- flaked sea salt for sprinkling
Instructions
- Preheat oven to 350 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, or mix together in a medium size bowl. 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. Place a few extra chocolate chips on the top of the cookie dough balls and sprinkle with a bit of salt.
- Bake the cookies for 11-12 minutes. Sprinkle with a bit more salt when they come out of the oven.
Saw them on Instagram and knew I had to try them. The batter is amazing and the cookies are delicious. Perfect amount of cookies for a midweek treat. I doubled the recipe and just did one egg like she suggested and they were perfect.
I love how easy your recipes are to follow. My husband loves anything chocolate chip and these were delicious!! We will be making them on repeat.
I made these with Cup4Cup gluten free flour. They were so good! Great texture, chocollate goodness and so perfect for a fast and easy treat! Will definitely make these again and again.
I made these with Cup4Cup gf flour. They were so good! Quick and easy! Love the small batch!
Great recipe! Very easy and rich cookie, perfect addition for any family dinner!
Thank you Janee!! Glad you enjoyed them!
I love small batch cookies! These are so easy and delicious!! Thanks Brooke!
I do too! So quick and easy to whip up.. thank you Treasure!!💕
These cookies are sooooo delicious! It’sa good thing they are in a small batch so I don’t go overboard. They provide the perfect amount to eat some and share some! If you love chocolate upon chocolate like me, you will love love these!
We really liked this one. Love small batch recipes, but also the cookie was great. The right amount of chewy/chocolate/salt.
Saw these and had to make them. They did not disappoint! Yum, Yum, Yum, run to the kitchen and whip up a small batch of them! Living alone your small batch recipes are the best!
Chocolate on chocolate…soooo good! The flaky sea salt on top takes a basic cookie to the next level. I also love the bakery size cookies and easy dough scoop and release of your recommended OXO ice cream scooper!
I doubled this recipe using only one egg and they came out perfect. I’m not normally a chocolate cookie fan, but I’ve come to quickly realize anything on this blog is amazing!!
I was a little worried that these cookies would be too rich. My husband is not usually a choc on choc fan, but he was pleasantly surprised. The choc was just right and the flaked salt is like the cherry on top! He even made an ice-cream sandwich with 2 of them. He wants us to make them regularly this summer to satisfy his ice cream sandwich obsession! I really liked the soft texture of these…certainly a keeper recipe!
Chocolate on chocolate…sooooo rich and delicious! Small batch…so quick and easy! And I’ve been loving the bakery size cookies ever since I started using your favorite OXO cookie (ice cream) scoop. Thanks for the recommendation!
So yummy and easy to make!
I baked for 12 minutes to be sure they were done, as it was a little harder to tell as a double chocolate cookie.
They turned out perfect!
Excellent!
This was so soft yet crispy on the outside. Loved the chocolate on chocolate combo. Wasn’t too sweet either. Perfection!
So yummy, easy and perfect for your chocolate sweet tooth. YUM
These are a winner! Made the first batch and immediately made a second batch. They’re so soft and fluffy. It’s like a brownie cookie. Don’t wait, make these ASAP!!
These were amazing! The batter seemed dry when I was scooping the cookies, but I trusted the process and they ended up being delightful!
Super easy recipe and super delicious cookie! I doubled the recipe because I know they’d go quickly in my house and it also meant not having to do any egg separating.
Direct quote from my 5 year old “mom, I don’t like these cookies-I LOVE them!”
We loved the small batch and the gooey chocolate on chocolate cookie. Quick and easy to make. We’ll definitely be making them again.