This small-batch chocolate chip cookie recipe is perfect when you want just a few cookies to satisfy a craving. These cookies are soft, chewy, and packed with chocolate in every bite.
These are the absolute best ever Chocolate Chip Cookies I ever made, and I’ve tried all kind of recipes! Not only easy to make but with clear and precise instructions.
Thank You for sharing! ❤️-Donna
You might think more cookies are better, but sometimes a smaller batch is exactly what you need. A standard recipe that makes 24 cookies can leave you with too many extras. This small-batch version yields six generous cookies—enough to enjoy fresh without leftovers piling up.
These cookies are best eaten warm when the chocolate is gooey, but they will keep in an airtight container at room temperature for about three days.
Secret for the Softest Small-Batch Chocolate Chip Cookies
One trick for soft, thick cookies is adding a small amount of cornstarch. In this recipe just 1/2 teaspoon helps prevent spreading and keeps the cookies tender. Also, avoid overbaking: the cookies may look slightly underdone when you remove them, but they’ll finish setting on the hot baking sheet.
Ingredients
See the recipe card below for exact quantities and full instructions.
- All-purpose flour – For best results use a reliable brand such as Gold Medal, Pillsbury, or King Arthur.
- Cornstarch
- Baking soda
- Salt
- Semi-sweet chocolate chips
- Unsalted butter – softened to room temperature.
- Brown sugar
- Granulated sugar
- Egg yolk – room temperature.
- Vanilla extract
How to Make a Small Batch of Chocolate Chip Cookies
Making a small batch is quick and simple. Follow these steps for six large, soft cookies or adjust portion sizes for smaller cookies.
- Prepare: Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mix dry ingredients: In a bowl, whisk together flour, cornstarch, baking soda, and salt, then stir in the chocolate chips.
- Cream butter and sugars: In a separate bowl, beat the softened butter with brown sugar and granulated sugar on medium speed for about 1 minute, until pale and fluffy. Add the egg yolk and vanilla, and beat for 30 seconds more.
- Combine: Add the dry ingredients to the wet ingredients gradually, mixing on low. The dough will be thick; finish combining by hand with a spatula if needed.
- Portion: Use a cookie scoop to form roughly golf-ball sized dough portions (about 3 heaping tablespoons) for large cookies. Roll them smooth, press a few extra chocolate chips on the outside, and place on the prepared sheet.
- Bake: For large (golf ball) cookies, bake 13–15 minutes until edges are set and slightly browned. For smaller 2-tablespoon cookies, bake 9–13 minutes. Remember cookies continue to set while cooling.
- Cool: Let cookies cool on the baking sheet for 15 minutes before transferring to a rack.
Tips for Success
Simple tips to get the best results:
- Use good chocolate: Quality chocolate makes a difference—try chips, chunks, or a mix of varieties.
- Soften the butter: Properly softened butter creams with sugar to give the right texture; don’t use cold butter.
- Use a cookie scoop: Portioning with a scoop ensures uniform size and even baking.
How to Properly Measure Flour
Measure flour with the spoon-and-level method: spoon flour into a dry measuring cup, then level it off with a knife. Don’t scoop directly from the bag, which compacts the flour and adds too much.
Time Required
- 5 minutes to make the dough
- 13–15 minutes to bake (for large cookies)
- 15 minutes to cool on the baking sheet
Variations
Try these simple variations to change up the flavor:
- Add toasted nuts like pecans or almonds.
- Fold in caramel bits and sprinkle with sea salt.
- Mix in dried cranberries or cherries for a fruity twist.
- Stir in spices such as cinnamon or nutmeg.
- Add shredded coconut, instant espresso powder, or a drop of peppermint extract.
How to Store
Store cooled cookies in an airtight container at room temperature for up to three days.
Can This Recipe Be Frozen?
Yes. Freeze baked cookies in a freezer-safe container for up to three months. Thaw at room temperature or warm briefly in the microwave.
FAQs
Yes. Substitute a cup-for-cup gluten-free flour blend. Many blends labeled “measure-for-measure” work without additional adjustments.
Ingredients
- 3/4 cup (90g) all-purpose flour
- 1/2 tsp cornstarch
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (85g) semi-sweet chocolate chips
- 4 Tbsp (57g) unsalted butter, room temperature
- 1/3 cup (71g) brown sugar
- 1 Tbsp granulated sugar
- 1 large egg yolk, room temperature
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350º F. Line a cookie sheet with a silicone baking mat or parchment paper.
- In a bowl combine the flour, cornstarch, baking soda, salt, and chocolate chips.
- In a separate bowl, beat the butter, brown sugar, and granulated sugar on medium speed for 1 minute until fluffy and pale.
- Add the egg yolk and vanilla, beating for 30 seconds.
- Gradually mix in the dry ingredients on low speed. Finish mixing by hand if needed.
- Form dough into golf-ball sized portions (about 3 heaping tablespoons) with a cookie scoop. Roll smooth, press extra chips onto the outside, and place on the baking sheet.
- Bake large cookies 13–15 minutes until edges are set and slightly brown. For 2-tablespoon cookies bake 9–13 minutes. Let cool on the baking sheet for 15 minutes before removing.
Notes
- Use a high-quality all-purpose flour for best texture; cheaper flours can cause more spreading.
- This recipe adapts well to cup-for-cup gluten-free flour blends labeled for one-to-one substitution.
- Measure flour using the spoon-and-level method.
- Cookies keep in an airtight container at room temperature for about 3 days or frozen up to 3 months.
Nutrition
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Carbohydrates: 34g
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Protein: 3g
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Fat: 7g
Nutrition Disclosure
Nutrition values are approximate and provided for reference. Changing ingredients or quantities will alter these estimates.