Small Batch Chocolate Chip Cookies that are soft, chewy and filled with chocolate chips. This easy recipe makes just 6 large cookies, perfect for those late-night cookie cravings. There’s no chilling the dough so they’re ready in just 30 minutes.
Hello cookies 👋🏻 I see you there with your golden edges and soft, chewy middle.
I’ve now made it even easier to get your hands on the perfect cookie, with my irresistible Small Batch Chocolate Chip Cookie recipe.
These golden cookies are filled to the brim with chocolate chips, and boast those chewy edges we all know and love, not to mention a seriously soft centre. But this simple small batch recipe makes just six perfect chocolate chip cookies.
The best part? There’s no chilling the dough, so they’re ready to eat in just 30 minutes.
Why you will love these cookies
- You only need a handful of everyday ingredients
- They take just 30 minutes to make
- You’ll end up with only 6 cookies
- They taste AMAZING!
Why small batch?
Truth be told, I consider myself something of a cookie snob. I know a good cookie when I see it. And between my BIG Levain Bakery Chocolate Chip Cookies and, more recently, my flavour-packed Brown Butter Chocolate Chip Cookies, I didn’t know there was room for another chocolate chip cookie in my life.
But I’m the same as you. These small batch recipes are my life at the moment. Since publishing my Small Batch Chocolate Muffins and my Small Batch Brownies, I’ve heard from so many of you that these recipes are just what you need right now.
Some of you come from smaller families or are living alone, some of you are the only one with a sweet tooth in your family, and some of you (like me) are in lockdown with limited access to ingredients.
So I get it. Sometimes you want a really good chocolate chip cookie or two, but you don’t want 20 sitting on the kitchen bench. Enter these = six perfect homemade cookies.
P.S. If this is not you, and you’re in the more is more category, go straight for my Classic Chocolate Chip Cookies.
You’d think it’d be easy to take a full batch cookie recipe and simply scale it down, but if we learnt anything from our Small Batch Brownies, it’s that things are never as easy as they seem. It took a few attempts to get this recipe down pat, but trust me the results are worth it.
What I wanted: I was looking for a classic style CCC. Not too thick, not too thin, somewhere in the middle. I wanted that buttery, caramel-y flavour, with plenty of chocolate. But I also wanted quick and easy. No weird ingredients, no complicated method and no chilling the dough. Too much to ask? Never.
I started with my favourite White Chocolate Chip Cookie recipe. It’s made with room temperature butter, doesn’t need chilling and it produces a perfect cookie with chewy edges. So I scaled it down and gave it a go.
Test 1 was a mega fail. Even though I scaled down a tried and true recipe, it didn’t work. The cookies barely spread, hinting that the butter to flour ratio was off. And the taste was dry and floury – yuck.
For test 2, I slightly reduced the flour but the cookies were still too thick and powdery. So for test 3, I added more butter and also tried using only caster sugar (which typically helps cookies spread). While the size and shape was much better, the cookies lacked flavour and were very pale in colour.
Finally, magical test 4. We amped up the butter, while also reducing the flour, added both brown sugar AND caster sugar and a full teaspoon of vanilla extract. The result? Perfect spreading, a rich buttery taste, and just the right amount of chocolate chips. BOOM.
What you will need
- Butter: Plenty of butter gives these cookies flavour and texture. It also helps the cookies spread naturally in the oven. You will need room temperature butter to start.
- Brown sugar: Brown sugar offers a beautiful depth of flavour, thanks to its molasses content, and that enviable golden colour.
- Caster sugar: We also add a tiny bit of caster sugar for extra sweetness and to help develop those crispy edges.
- Vanilla extract: A whole teaspoon of vanilla extract ensures these cookies will never be bland.
- Plain flour: Just the right amount of flour gives these cookies the perfect consistency and chew, while also letting them spread JUST the right amount.
- Baking soda: A tiny amount ensures these cookies aren’t as flat as a pancake.
- Salt: Salt = flavour enhancer.
- Chocolate chips: Oodles of milk chocolate chips, after all, these are CCCs!
Tips for making six perfect cookies
- Start with room temperature butter. It’ll make it easy to combine with the sugars, and help create just the right amount of cookie spreading.
- I recommend using a hand mixer for the recipe as there’s not a huge quantity of dough for a stand mixer.
- Weigh your butter and flour using a baking scale. It’s very important to have the perfect ratio of butter to flour to create the perfect cookie. Too much flour will mean your cookies won’t spread and may be dry.
- Don’t over-mix your cookie dough or your cookies will be tough. Mix until ingredients are just combined and then use a spatula, or even your hands to pull the dough together.
- Bake cookies just until golden, remembering that cookies firm up slightly as they cool. And add a few extra chocolate chips on top while they’re still warm!
Frequently asked questions
Honestly I haven’t tried, but as I mentioned above, the recipe was specifically crafted to only make a small amount of cookies. Try my White Chocolate Chip Cookie recipe if you want a full batch (and swap the white chocolate chips for regular ones).
You don’t need to chill the dough for this recipe. However, if you want to chill the dough to make them at a later time, I recommend bringing the cookie dough back to room temperature before baking. Otherwise, the cookies won’t spread much in the oven.
More small batch bakes to love
- Small Batch Brownies
- One Chocolate Cookie
- Small Batch Chocolate Muffins
- Nutella Mug Cake
- Small Batch Cheesecake
Soft and chewy chocolate chip cookies made from scratch.
- 75 grams (1/3 cup) unsalted butter, room temperature, roughly chopped
- 45 grams (1/4 cup) brown sugar
- 15 grams (1 tablespoon) caster sugar or granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 95 grams (2/3 cup) plain flour or all purpose flour
- 1/4 teaspoon baking soda
- Pinch of salt
- 75 grams (1/2 cup) chocolate chips, plus extra for decorating
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line a baking tray with baking or parchment paper.
- In a large mixing bowl, add butter and sugars and beat using a hand-held electric mixer for a minute or two until smooth and creamy.
- Add egg yolk and vanilla and beat until combined. Scrape down the sides of the bowl.
- Add flour, baking soda, salt and chocolate chips and beat briefly until a soft cookie dough forms. If the dough seems dry and crumbly, remove the mixer and use a spatula or your hands to bring the dough together.
- Divide cookie dough into six equal portions, roughly 1.5-2 tablespoons of dough each, and roll into balls using the palms of your hands.
- Place cookie dough balls on baking tray, leaving room for the cookies to naturally flatten out. Place in oven for 11-12 minutes or until golden brown on the edges.
- Press a few extra chocolate chips on top while the cookies are still warm. Then transfer to a wire rack to cool completely.
Butter: Make sure your butter is at room temperature or slightly softened to begin. You should be able to easily make an indent when you press the butter with your thumb.
Measuring: For accuracy, I highly recommend using a baking scale to measure your ingredients, especially your butter and flour.
Cookies: You can make 8 smaller cookies if you prefer. Check the cookies after 10 minutes of baking time.