Craving something sweet but don’t want to commit to a full batch? This Small Batch Chocolate Chip Cookies Recipe is the perfect solution! Whether you’re baking for a cozy night in or just need a quick treat, this recipe yields soft, chewy cookies with gooey chocolate chips in every bite—without leaving you with dozens of leftovers. Perfect for two or a solo indulgence, these cookies are ready in under 30 minutes and only require simple pantry ingredients.
Why You Will Love This Recipe
- Quick and Easy: Ready from start to finish in less than 30 minutes.
- Minimal Ingredients: No need for fancy ingredients—just pantry staples.
- Perfect Portion Size: Makes 6 to 8 cookies, ideal for small households or quick cravings.
- Fewer Dishes: Less baking means fewer bowls to clean.
- Chewy and Gooey: Enjoy soft, slightly crisp edges with gooey centers.
Ingredients
- ¼ cup unsalted butter, softened
- ¼ cup brown sugar (light or dark)
- 2 tbsp granulated sugar
- 1 egg yolk (no whites needed)
- ½ tsp vanilla extract
- ½ cup all-purpose flour
- ⅛ tsp baking soda
- ⅛ tsp salt
- ⅓ cup chocolate chips (semi-sweet or dark)
How to Make the Small Batch Chocolate Chip Cookies Recipe: Step-by-Step
1: Preheat the Oven
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2: Cream the Butter and Sugars
- In a small bowl, combine the butter, brown sugar, and granulated sugar. Mix until smooth and creamy.
3: Add the Egg Yolk and Vanilla
- Stir in the egg yolk and vanilla extract, mixing until fully incorporated.
4: Combine the Dry Ingredients
- In another bowl, whisk together the flour, baking soda, and salt.
5: Mix the Dough
- Gradually add the dry ingredients to the wet mixture. Stir just until combined—do not overmix.
6: Fold in the Chocolate Chips
- Gently fold in the chocolate chips.
7: Shape the Dough
- Scoop out small portions of dough (about 1 ½ tablespoons each) and roll into balls. Place them on the prepared baking sheet, leaving some space between each cookie.
8: Bake the Cookies
- Bake for 10-12 minutes or until the edges are golden brown but the centers are still soft.
9: Cool and Serve
- Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Tips for a Successful Small Batch Chocolate Chip Cookies Recipe
- Use Room Temperature Butter: Softened butter ensures the dough blends smoothly.
- Don’t Skip the Egg Yolk: The yolk keeps the cookies rich and chewy without needing a whole egg.
- Measure Carefully: In small-batch recipes, accurate measurements are crucial for the perfect texture.
- Chill the Dough if Needed: If the dough feels too soft, refrigerate it for 10-15 minutes before baking.
- Watch the Bake Time: Since this is a small batch, the cookies bake quickly. Keep an eye on them to avoid overbaking.
Methods for Customizing the small batch chocolate chip cookies
- Different Chocolate Chips: Use white, milk, or dark chocolate chips for variety.
- Add Nuts: Mix in chopped walnuts, pecans, or almonds for extra crunch.
- Make It Vegan: Substitute butter with vegan butter and use a flaxseed egg (1 tbsp ground flax + 3 tbsp water).
- Spice It Up: Add a pinch of cinnamon or espresso powder for added flavor depth.
- Salted Caramel Twist: Drizzle the cooled cookies with caramel sauce and sprinkle with sea salt.
Method of Serving the Small Batch Chocolate Chip Cookies Recipe
- With a Glass of Milk: Enjoy the classic combination of cookies and cold milk.
- As an Ice Cream Sandwich: Place a scoop of ice cream between two cookies for a fun treat.
- Crumble over Yogurt: Use cookie crumbles as a topping for Greek yogurt.
- Paired with Coffee or Hot Chocolate: Serve warm cookies with your favorite hot beverage.
- Gift-Wrapped Treat: Pack them in a small tin for a sweet gift.
How to Store small batch chocolate chip cookies
How to Heat small batch chocolate chip cookies
- Microwave: Heat a cookie in the microwave for 10-15 seconds to enjoy a warm, gooey center.
- Oven: Reheat cookies in a 300°F (150°C) oven for 5 minutes to restore their crisp edges.
Nutritional Information for the Recipe (Per Cookie)
- Calories: 140
- Fat: 7g
- Carbohydrates: 18g
- Protein: 2g
- Sugar: 11g
- Fiber: 1g
Conclusion about the Small Batch Chocolate Chip Cookies Recipe
The Small Batch Chocolate Chip Cookies Recipe is a fantastic option for satisfying your sweet tooth without overindulging. These cookies offer the perfect blend of chewy centers and crispy edges, making them ideal for any time of day. Whether you want to enjoy a quick dessert or whip up something for a cozy night in, this small-batch recipe will become your go-to. With endless customization options and easy preparation, these cookies are as versatile as they are delicious.
Frequently Asked Questions about the Small Batch Chocolate Chip Cookies Recipe
1. Can I double this recipe?
Yes! Simply double all the ingredients, but keep an eye on the bake time—it may need an extra minute or two.
2. Can I use margarine instead of butter?
Yes, but the flavor and texture may vary slightly since butter adds richness to the cookies.
3. Why do I need only the egg yolk?
The egg yolk provides moisture and richness without making the dough too wet, resulting in chewy cookies.
4. Can I chill the dough overnight?
Yes, chilling the dough for longer can enhance the flavor and texture, though it’s not necessary.
5. What if I don’t have chocolate chips?
You can chop up a chocolate bar into chunks as a substitute or use other mix-ins like dried fruit or nuts.