Go Back
+ servings
Print Pin
4.85 from 83 votes

Small Batch Chocolate Chip Cookies

These small batch chocolate chip cookies are perfect for when you're craving a cookie, but don't want to make a whole batch.
Course Dessert
Cuisine American
Keyword small batch chocolate chip cookies, small batch cookies
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 8 cookies
Author Danielle


  • 1/2 cup + 1 tablespoon all-purpose flour (spooned & leveled)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, softened
  • 1/4 cup light brown sugar lightly packed
  • 2 tablespoon granulated sugar
  • 1 egg yolk
  • 1/2 teaspoon vanilla
  • 1/3 cup chocolate chips


  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silipat mat and set aside.
  • In a small bowl using a handheld mixer, mix together the butter, brown sugar, and granulated sugar until smooth. Add in the egg yolk and vanilla and mix until fully combined.
  • In a separate bowl, whisk together the flour, baking soda, and salt.
  • Add the dry ingredients to the wet ingredients and mix until fully combined, then fold in the chocolate chips.
  • Set dough aside to chill in the freezer for about ten minutes. This will help to keep your cookies from spreading too much.
  • Remove dough from the freezer and scoop out rounded balls of dough (about two tablespoons each) onto the baking sheet.
  • Bake for 10-12 minutes. Cookies will be slightly underdone, allow to cool for at least ten minutes on baking sheet, then transfer to a wire rack to finish cooling.


Store cooled cookies in an airtight container on the counter for up to one week.
Prep time includes freezing the dough and cooling the cookies on the cookie sheet.