Sometimes you just need a warm, gooey chocolate chip cookie, but don't want three dozen of them staring you down from the counter. Well, say hello to small batch chocolate chip cookies! This recipe for a small batch of chocolate chip cookies gives you the perfect amount of cookies, without a mountain of leftovers, ensuring you can eat them all at optimal freshness and not waste any ingredients to chocolate chip cookie burnout! They are ultra chewy, soft and loaded with chocolate chips, one bite and you'll swear they are the best chocolate chip cookies you've ever had!
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- Why You'll Love This Recipe
- ⭐️⭐️⭐️⭐️⭐️ Reader Review
- Ingredients For A Small Batch Of Chocolate Chip Cookies
- Chocolate Chip Cookie Recipe Variations
- How to Make Small Batch Chocolate Chip Cookies
- Make Chocolate Chip Cookies Like an Expert
- How To Store Small Batch Cookies
- Freezing and Preparing Cookie Dough
- Frequently Asked Questions
- More Amazing Chewy Cookie Recipes
- 📖 Recipe
- ⭐️ Leave a Review
If you're in the mood to bake cookies, we've got a few favorites that you have to try! These classic haystack cookies are so fudgy and delicious, these soft ginger cookies (made with the same dough base as these chocolate chip cookies!), and these banana and chocolate chip cookies are a must-try too!
Why You'll Love This Recipe
- Literally, the perfect soft-baked chocolate chip cookie recipe.
- These cookies are no-chill chocolate chip cookies and are easy to make!
- Soft and chewy on the inside, perfectly crisp on the outside, and loaded with chocolate chips.
- Uncooked dough balls can be frozen for fast, fresh chocolate chip cookies on hand at any time!
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⭐️⭐️⭐️⭐️⭐️ Reader Review
We tried your chocolate chip cookie recipe today. The cookies really are the best!
Ingredients For A Small Batch Of Chocolate Chip Cookies
- Butter & Margarine - The secret to these perfect chocolate chip cookies is using two types of butter: real salted butter and margarine. This allows the cookies to have a buttery flavour, along with being ultra chewy on the inside. Although if you would rather use only regular butter, they will still turn out delicious, just replace the two tablespoons of margarine with real butter.
- Chocolate Chips - Any type of chocolate chip can be used in this recipe. I prefer using Hershey 50% Dark Chocolate Chips.
A full list of ingredients and exact quantities can be found on the recipe card below.
Chocolate Chip Cookie Recipe Variations
- Kid-Friendly Modifications - Add jimmie sprinkles to the dough before baking for a fun and exciting pop of color! Do not use nonpareil sprinkles as the color will run.
- Cookie Monster Cookies - These cookies can be colored blue if you have a cookie monster lover in your house. Add a few drops of blue food coloring to the dough before adding white chocolate chips for a fun cookie monster cookie!
- Funfetti Cookies - These funfetti chocolate chip cookies were inspired by this recipe and are just as soft and delicious as regular chocolate chip cookies.
- Peanut Butter Banana - Another beloved favourite inspired by this recipe is my giant peanut butter banana chocolate chip cookies. These cookies are loaded with yummy banana bread flavors and are so, so delicious!
- Halloween Candy Cookies - The base of this recipe is used to make my jumbo Halloween candy cookies, and they are so chewy and delicious!
- Hot Chocolate Cookies - The base of this recipe is used to make my delicious hot cocoa cookies!
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How to Make Small Batch Chocolate Chip Cookies
This soft baked chocolate chip cookie recipe requires no chill time and only takes about 30 minutes to fully prepare!
Step 1
Preheat the oven to 350°F.
In the bowl of a stand mixer or a large mixing bowl, add the white sugar, brown sugar, butter, and margarine. Beat on medium speed until everything is well combined.
In the same bowl, add the egg and vanilla extract. Beat on high speed until the dough is silky smooth and creamy.
Add the baking soda, salt and flour and beat on medium speed until just combined.
Add the chocolate chips and mix on high speed for an additional 30 seconds until the batter is fully combined with the chocolate chips.
Step 2
Divide the batter into 12 equal portions (¼ cup each) and roll them into balls.
Place onto a baking sheet, leaving approximately 3-4" between the cookie dough balls.
Bake for 10-12 minutes or until the cookies have just begun to brown on the bottoms.
Step 3
Remove cookies from the baking sheet to a cooling rack immediately after baking and let them cool.
Make Chocolate Chip Cookies Like an Expert
- Add the chocolate chips right at the end with the mixer on high, so you don't overmix the cookie dough. 30 seconds or less is all it takes to get the chocolate chips incorporated into the dough.
- Underbake for the perfect cookie. Like other baked goods, cookies will continue to cook as they cool, err on the side of undercooked rather than overcooked, and your cookies will be wonderfully chewy and soft. The centers of the cookies will not look fully set when you take them out of the oven.
How To Store Small Batch Cookies
Luckily, these are a small batch of chocolate chip cookies, so storage is less crucial to figure out than with bigger batches. These cookies will last for 4-5 days in an airtight container at room temperature.
Freezing and Preparing Cookie Dough
These cookies can be frozen in dough balls for individual, on-demand cookies any time you are craving one!
Place the rolled cookie dough balls in a single layer on a baking sheet lined with parchment paper and freeze overnight. Once the cookie dough is completely frozen, transfer it to a zip-top bag and keep it in the freezer for up to 3 months.
To bake chocolate chip cookies from frozen, preheat your oven to 350°F, place the frozen cookie dough on a baking sheet and bake from frozen for 12-13 minutes, until the bottoms of the cookies just start to brown.
Frequently Asked Questions
A small batch cookie recipe is a recipe that makes a dozen or fewer cookies. Small batch cookies are the perfect recipe to make if you just want a little treat and not the added burden of 3 dozen cookies on your counter.
Of course! I have tested doubling and tripling this recipe with no issues.
Yes, absolutely! These chocolate chip cookies can be made up to two days in advance and stored in the refrigerator before baking. Add a couple of minutes to the baking time to account for cold cookie dough, as this was written as a no-chill recipe.
More Amazing Chewy Cookie Recipes
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Small Batch Chocolate Chip Cookies
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Print Recipe Pin RecipeIngredients
- ½ cup White Sugar
- ½ cup Light Brown Sugar packed
- ⅓ cup Butter softened
- 2 Tablespoons Margarine
- 1 Large Egg
- 2 teaspoons Pure Vanilla Extract
- ½ teaspoon Baking Soda
- ¼ teaspoon Kosher Salt
- 1 ½ cups All Purpose Flour
- 1 cup Chocolate Chips (Hershey 50% Dark Chocolate Chips recommended)
Instructions
- Preheat the oven to 350°F. In the bowl of a stand mixer or a large mixing bowl, add the white sugar, brown sugar, butter, and margarine. Beat on medium speed until well combined. In the same bowl, add the egg and pure vanilla extract. Beat on high speed until the mixture is silky smooth and creamy.
- Sprinkle the baking soda and salt over the batter. Add the flour and mix on medium speed until just combined (As soon as the flour is mixed in and there are no dry bits left, stop the mixer to avoid over-mixing!). Add the chocolate chips and mix for an additional 30 seconds on high speed until the chocolate chips are fully mixed into the cookie dough.
- Divide the cookie dough into 12 equal portions (around ¼ cup each) and, using your hands, roll them into balls. Place the rolled cookie dough balls onto a cookie sheet, leaving approximately 3-4" between the dough balls.
- Bake for 10-12 minutes or until the cookies have just begun to brown on the bottoms (The cookies might look soft or underbaked in the center, that is ok, they will continue to cook as they cool!). Remove cookies from the baking sheet to a cooling rack and let cool.
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Notes
- These cookies are no-chill chocolate chip cookies.
- Using butter and margarine ensures the cookies have a buttery taste, but also are ultra chewy and soft. If you prefer not to use margarine, replace it with real butter. (Using only real butter has been tested and is still delicious!)
- Any flavor of chocolate chip can be used in this recipe; I prefer 50% dark chocolate chips.
- When adding the chocolate chips, dump them into the bowl and turn the mixer as high as it will go for 15-30 seconds. This blast mixes the chocolate chip into the dough without over-mixing.
- Store cookies in an airtight container at room temperature for up to 4-5 days.
- Uncooked dough balls can be frozen for fast, fresh chocolate chip cookies on hand. Roll the cookie dough balls and place them on a baking sheet in a single layer, freeze until solid and transfer to a ziplock. When you want a cookie, remove a dough ball and bake for 12-13 minutes, or until the bottoms are light brown. Cookie dough balls will last up to 3 months if properly stored in the freezer.
- Feel free to double, triple or quadruple this recipe if you want! I have tested it and it is easily multiplied!
Nutrition
The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
Sarah says
These cookies look fantastic. My family is a huge fan of chocolate chip cookies and we have tried a number of recipes over the years and enjoyed nearly all of them. This recipe looks nice and easy to make and I think I have all of the ingredients on hand already, so I will give these a try and see what we think about them.
Jessica says
I would love to know how you like them, Sarah!
Jessica says
This recipe for a small batch of chocolate chip cookies is literally perfect. It makes the perfect amount of cookies, they are super soft and filled with chocolate, the perfect cookie in my books!
Kellie says
This is the best! I
Am going to try vegan butter and carob chips. Thanks so nuc for your interest in cookies!
Jessica says
Vegan butter and carob chips will work for these chocolate chip cookies! Happy baking 🍪
L says
This recipe IS delicious, and perfect for when you just want a small batch of homemade cookies right away!!
Thanks for the recipe!!
Jessica says
Thank you!
Janet says
These are the perfect balance of chewy and soft with a light crispy edge. A remarkable cookie in texture and taste. Highly recommend trying this easy recipe. I also appreciate the small batch because I have ZERO self control 🙂