Small Batch Chocolate Chip Cookies Recipe

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This Small Batch Chocolate Chip Cookies Recipe allows you to enjoy a quick homemade treat of only one dozen cookies in less than an hour.

Small Batch Chocolate Chip Cookies Recipe by Christian Guzman

Ingredients

ingredcients for chocolate chip cookies on a countertop

These aren’t unusual as far as cookies go. You’ll find all the usual ingredients. My goal was to make the perfect chewy chocolate chip cookie and not have several dozen. Just one dozen cookies seemed like a great idea for a small household like ours.

You will start with flour, salt and baking soda. Then, in a separate bowl, mix together the room temperature butter, both sugars, vanilla and egg.

What Size Chocolate Chips?

I’ve used mini chocolate chips because I love them in chocolate chip cookies. The chocolate taste is throughout the cookie instead of having a bit of cookie and a bit of chocolate. The texture seems different. You know what I mean? Of course, you can use regular size chocolate chips, if you prefer.

Semi-sweet chocolate chips are always my go-to for cookies too. This is sometimes also called dark chocolate. I think milk chocolate chips would be fine, if that’s what you have. I’ve just never tried it.

You could also use a chocolate bar and loosely break it into chocolate chunks, giving each cookie a gourmet bakery look.

You Only Use One Egg?

There’s only one large egg in this recipe. I tried it several different ways: two egg whites, two eggs whites and one egg yolk, etc. In the end, just one large, whole egg worked best.

When trying to reduce this recipe down to only 6 cookies, I had a problem with the egg. I tried one yolk, one white and then I tried one whole egg for the 6 cookies, just to check. I ended up with cakey cookies. They were good. Just not what I wanted.

Unfortunately, I think reducing this recipe down even more will mean buying small eggs at the store. I’ve never done that before but I plan on trying it in the future.

We usually buy 36 eggs at a time and that’s a lot of eggs already, but I think it needs to be done. If I can get this down to just one cookie sheet of cookies, that would be even better.

From my experiments with this recipe, if you add too much egg, you get a puffy, cakey cookie. The cookie is almost like a muffin top. I’ve got nothing at all against cake or muffins, not even the tops.

I prefer chewy, almost gooey cookies so I’ve cut down to only one egg. I want a chocolate chip cookie that sort of folds over instead of breaking clean in half with a little snap.

one chocolate chip cookie in focus on parchment paper

I’ve found that equal parts of sugar (or even more granulated sugar than brown sugar) and not chilling the dough will give you a thin, crispy cookie. For this recipe, I’ve instead used double the brown sugar over the granulated sugar and I’ve chilled the dough 30 minutes. This makes all the difference in the world for me and my cookie favorites.

What Causes Cookies To Be Flat?

This is the same reason as the thin, crispy cookie. The butter is too warm and soft. It doesn’t hold up to the shock of the hot oven. They spread out too quickly. You can put the cookie dough in the refrigerator for only 30 minutes to get a more chewy cookie.

This is a sure sign that you’ve overbaked the cookie. Make sure that they’re just starting to turn golden around the edges and still light in the center.

If you consistently have a problem with your cookies overbaking, it’s possible that either your oven is off temperature or your cookie pan or baking sheet is too thin. You might try a silicone mat inside the pan instead of parchment paper to help protect it better.

How Many Cookies Does This Recipe Make?

This is a small batch chocolate chip cookie recipe and it makes one dozen cookies. They are a generous size, about 2 ⅓ to 3″ across. If you prefer small cookies, you can get about two dozen.

Recipe

Small Batch Chocolate Chip Cookies

This Small Batch Chocolate Chip Cookies Recipe allows you to enjoy a quick homemade treat of only one dozen cookies in less than an hour.
Christian Guzman
Prep Time 8 minutes
Cook Time 22 minutes
Chilling Time 30 minutes
Total Time 52 minutes
Serving Size 12 cookies

Equipment

  • Hand mixer
  • Baking Sheets
  • Parchment Paper

Ingredients

  • 180 grams All Purpose Flour (about 1 ½ cups spoon and fill) *see note
  • ½ teaspoon Salt
  • ½ teaspoon Baking Soda
  • 4 tablespoons Unsalted Butter ½ stick, softened
  • ½ cup Light Brown Sugar packed
  • ¼ cup Granulated Sugar
  • 1 large Egg mixed with fork
  • ½ teaspoon Vanilla Extract
  • ½ cup Chocolate Chips size mini preferred

Instructions

  • Whisk together flour, salt and baking soda in small bowl until well combined. Set aside.
  • With hand mixer, cream butter, brown sugar and granulated sugar in medium mixing bowl until creamy. Add egg and mix well. Mix in vanilla extract.
  • Gradually add flour mixture, about ½ cup at a time, mixing well after each addition.
  • On low speed, stir in mini chocolate chips until just mixed.
  • Cover in airtight container or plastic wrap and refrigerate for 30 minutes.
  • Preheat oven to 350℉ in the last 10 minutes of chilling the dough.
  • With 1.5" cookie scoop (or about 1 ½ tablespoon or so per cookie), drop on parchment paper lined cookie sheet, about 2 inches apart. No need to roll into a circle or flatten.
  • Place cookies in preheated oven for 11-13 minutes. Cookies will start to get golden around the edges but will still be light in the middle. Do not overbake.
  • Remove pan from oven and allow to cool about 5 minutes to set the cookies a little. Remove cookies to wire rack and allow to cool completely before storing.
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Notes

The total estimated time considers 6 cookies being baked at a time. If you have larger baking sheets or a larger oven, you will be able to bake more at a time to finish sooner.
If you don’t chill the dough, the cookies will spread. They will be more thin and crispy. Still tasty, but not as chewy. You can wait 30 minutes for chilling. I promise!
Important: Whenever possible, use a scale for measuring dry ingredients, like flour. This is the more accurate measurement. The scoop and level method of measuring is not accurate because you don’t know how packed your flour has become. If you don’t have a scale, stir the flour lightly then use the spoon and fill method instead. If you use too much flour, your recipe will be too dry and crumbly.
Nutrition Facts
Small Batch Chocolate Chip Cookies
Amount Per Serving
Calories 176 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Sodium 157mg7%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 18g20%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.
______________________



Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result. 2019-2026 Kim Guzman and Christian Guzman. All rights reserved. 24Bite®

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4 Comments

  1. 5 stars
    Making just one dozen cookies at a time is the perfect after school snack for kids. Warm cookies and a tall glass of milk is always a welcome snack!

  2. 5 stars
    Thank you for sharing a small batch cookie recipe. If I make a big batch, my son sees all the cookies and always asks for more. Now, plain and simple, there are no more. lol!

  3. 5 stars
    Wow! Such classic chocolate chip cookies, look incredibly delicious and very tasty! A perfect treat for everyone this coming Thanksgiving festivity! Kids will definitely love this!