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A pile of chocolate chip cookies on a baking sheet lined with parchment paper surrounded by more cookies and chocolate chips.
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4.84 from 105 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 15 minutes
Cook Time 12 minutes
Chilling Time 10 minutes
Total Time 37 minutes
Servings 10 cookies
Author Danielle


  • 1/4 cup (60 grams) unsalted butter softened
  • 1/4 cup (50 grams) light brown sugar packed
  • 2 tablespoons (25 grams) granulated sugar
  • 1 large egg yolk at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup plus 1 tablespoon (70 grams) all-purpose flour (spooned & leveled)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (90 grams) semi-sweet chocolate chips


  • Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
  • In a medium-sized mixing bowl using an electric mixer, beat the butter, brown sugar, and granulated sugar together for 1 to 2 minutes or until well combined.
  • Mix in the egg yolk and vanilla extract until fully combined, stopping to scrape down the sides of the bowl as needed.
  • Add the flour, baking soda, and salt and mix until just combined. Then, mix in the semi-sweet chocolate chips on low-speed until fully incorporated into the cookie dough.
  • Cover tightly and transfer to the freezer to chill for 10 minutes.
  • Using a 1.5 tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheet, making sure to leave a little room between each one.
  • Bake for 10 to 12 minutes or until the edges of the cookies are lightly golden brown and the tops are set.
  • Remove the cookies from the oven and allow to cool on the baking sheet for 5 to 10 minutes, then transfer the cookies to a wire rack to cool completely.


Store cooled cookies in an airtight container at room temperature for up to one week.
To freeze the cookie dough: Scoop the cookie dough onto a baking sheet lined with parchment paper and place it in the freezer for 1 to 2 hours. Once the cookie dough balls are frozen, store them in a freezer bag or container in the freezer for up to 3 months. You can thaw the cookie dough overnight in the refrigerator and bake as directed or bake frozen balls of cookie dough for an additional 1 to 2 minutes.
To freeze the baked cookies: Once the cookies have cooled completely, place them in a freezer bag and store them in the freezer for up to 3 months. Thaw the cookies to room temperature before serving. 
You may omit the semi-sweet chocolate chips and use the following mix-ins for each type of cookie.
White Chocolate Macadamia Nut: ⅓ cup (65 g) white chocolate chips and ¼ cup (35 g) chopped macadamia nuts
Funfetti: ½ cup (90 g) white chocolate chips and 1 tablespoon (13 g) sprinkles
M&M Chocolate Chip: ¼ cup (45 g) semi-sweet chocolate chips and ¼ cup (50 g) mini M&M’s