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Small Batch Chocolate Chip Cookie Recipe

chocolate chip cookie recipe small batch

As a professional baker, I have tried countless chocolate chip cookie recipes, but this small batch recipe is a crowd favorite. Whether you're baking for yourself or sharing with others, this recipe yields the perfect amount of soft and chewy chocolate chip cookies.

Recipes Information

  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Recipe Category: Dessert
  • Recipe Cuisine: American
  • Aggregate Rating: 5/5


  • 1/4 cup unsalted butter, softened
  • 1/4 cup brown sugar
  • 2 tbsp granulated sugar
  • 1/2 tsp vanilla extract
  • 1 egg yolk
  • 3/4 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup chocolate chips


  1. Preheat the oven to 350°F.
  2. In a medium bowl, beat the butter, brown sugar, granulated sugar, and vanilla extract until creamy.
  3. Add the egg yolk and beat until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Add the dry ingredients to the wet ingredients and mix until just combined.
  6. Fold in the chocolate chips.
  7. Scoop the dough onto a baking sheet lined with parchment paper.
  8. Bake for 10-12 minutes or until the edges are golden brown.
  9. Let cool for a few minutes before serving.

Nutrition Information

NutrientAmount Per Serving
Total Fat7g
Saturated Fat4g
Total Carbohydrates20g
Dietary Fiber1g


  • Can I use salted butter? Yes, but be sure to reduce the amount of added salt in the recipe.
  • Can I use a mixer to make the dough? Yes, a stand mixer or hand mixer works well for this recipe.
  • Can I freeze the dough? Yes, the dough can be frozen for up to 3 months. Just be sure to thaw it in the fridge before baking.
  • Can I use different types of chocolate chips? Yes, feel free to use milk chocolate, dark chocolate, or even white chocolate chips.
  • Can I add nuts to the recipe? Yes, chopped walnuts or pecans would be a tasty addition.
  • How many cookies does this recipe make? This recipe makes about 6-8 cookies, depending on the size of the dough scoops.


If you want extra-large cookies, use an ice cream scoop to portion the dough onto the baking sheet. For even more flavor, sprinkle a little sea salt on top of the cookies before baking. And for the best texture, be sure to let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

When measuring flour, be sure to spoon it into the measuring cup and level it off with a knife to avoid packing in too much flour. And if you prefer a crispier cookie, bake them for an extra minute or two.

Lastly, these cookies are best enjoyed warm and fresh out of the oven. But if you have leftovers, store them in an airtight container at room temperature for up to 3 days.