The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Small Batch Chocolate Chip Cookies That Satisfy Every Craving
There’s something magical about baking a small batch of chocolate chip cookies. It’s cozy, satisfying, and doesn’t leave you with dozens of cookies calling your name. Whether it’s a late-night craving or a spontaneous baking urge, this recipe has your back.
The dough comes together in minutes, and the results? Perfectly chewy centers, crispy edges, and gooey chocolate in every bite.
These cookies feel homemade in the best possible way. You can make them with pantry staples, no mixer required, and you don’t even need to chill the dough. They’re baked in under 15 minutes and always deliver that just-out-of-the-oven joy.
Recipe Snapshot
| Category | Details |
| Yield | 6 cookies |
| Serving Size | 1 cookie |
| Prep Time | 10 minutes |
| Bake Time | 10-12 minutes |
| Total Time | 22 minutes |
| Calories per Serving | ~220 calories |
| Primary Cooking Method | Baking |
| Occasion | Casual, Craving Fix |
| Diet Type | Vegetarian |
Calories are approximate and may vary depending on exact ingredients used.
Small Batch Chocolate Chip Cookies
Course: DessertCuisine: AmericanDifficulty: EasyYield
6
cookiesPrep time
10
minutesBake Time
10
minutesCalories
220
kcalIf you want a warm, gooey cookie without ending up with 24 leftovers, this small batch chocolate chip cookie recipe is your answer. It yields six perfectly portioned cookies with just the right balance of chewy center and crisp edge.
You only need one bowl, no fancy tools, and ingredients you likely already have. The real beauty is in its simplicity and speed. From mixing bowl to mouth in just around 20 minutes.
It gives you a homemade, bakery-style experience without the commitment of a full batch. This recipe is perfect for smaller households, solo cookie lovers, or anyone looking for a manageable, no-waste sweet treat.
Ingredients
1/4 cup (56g) unsalted butter, melted
1/4 cup (50g) brown sugar
2 tablespoons (25g) granulated sugar
1/2 teaspoon vanilla extract
1 large egg yolk (not the whole egg)
1/3 cup (45g) all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1/3 cup (60g) chocolate chips (semi-sweet or dark)
Directions
- Preheat Your Oven
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. This ensures the cookies won’t stick and makes for easy cleanup. - Combine Butter and Sugars
In a mixing bowl, combine the melted butter with both brown and white sugars. Whisk for 30–60 seconds until the mixture looks glossy and smooth. - Add Flavor and Structure
Mix in the vanilla extract and egg yolk. Whisk again until creamy and fully blended. - Mix the Dry Ingredients Separately
In a small separate bowl, stir together the flour, baking soda, and salt. This prevents any clumps and evenly distributes the leavening. - Stir It All Together
Add the dry ingredients to the wet mixture. Use a rubber spatula to gently combine until no flour pockets remain. Don’t overmix—this can make the cookies dense. - Fold in the Chocolate Chips
Gently fold in the chocolate chips so they’re evenly scattered throughout the dough. Save a few for pressing on top later if desired. - Portion the Dough
Scoop the dough into 6 equal-sized balls and place them on the prepared baking sheet, leaving space for them to spread. - 8: Bake to Perfection
Bake in the center of the oven for 10 to 12 minutes, or until the edges are set and lightly golden while the centers look slightly underbaked. - Let Them Cool Just a Bit
Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack. This helps them firm up while staying soft inside.
Extra Tips for Success
- Use a kitchen scale to measure flour and butter precisely.
- Don’t skip the egg yolk. It gives just the right amount of richness.
- Cool on the tray. Letting the cookies sit on the hot baking sheet helps them finish baking without drying out.
- Switch it up. Add 2 tablespoons of chopped nuts, white chocolate chips, or sprinkle flaky salt on top for a bakery-style flair.
Equipment List
- Mixing bowl
- Whisk or mixing spoon
- Rubber spatula
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone mat
- Cooling rack
Plan Ahead: Make-Ahead Tips
Want to bake later? Chill the dough in an airtight container for up to 24 hours. Let it sit at room temperature for 10–15 minutes before baking.
For longer-term storage, scoop the dough into balls and freeze. You can bake straight from frozen—just add 1–2 minutes to the bake time.
Store and Reheat Like a Pro
Let cookies cool completely before storing. Place in an airtight container and keep at room temperature for up to 3 days.
To freeze, store baked cookies in a freezer-safe bag or container for up to 1 month. Reheat in the microwave for 8–10 seconds for that warm, gooey texture.
What’s Inside: Nutrition Information
| Nutrient | Amount (per cookie) |
| Calories | ~220 kcal |
| Total Fat | 12g |
| Saturated Fat | 7g |
| Cholesterol | 45mg |
| Sodium | 80mg |
| Carbohydrates | 26g |
| Fiber | 1g |
| Sugars | 17g |
| Protein | 2g |
Nutrition values are estimates based on standard ingredients.
Got Questions? We’ve Got Answers
Can I double this recipe?
Yes, just double all ingredients and follow the same steps to yield 12 cookies.
Why use just the yolk?
It adds fat and moisture without too much liquid, giving you chewy—not cakey—cookies.
What if I only have salted butter?
That’s fine! Just reduce the added salt to a pinch.
Can I skip the brown sugar?
You can, but the flavor and texture won’t be quite as deep or chewy.
Final Crumbs: Why You’ll Love These Cookies
These small batch chocolate chip cookies are the ideal fix when you’re craving something homemade, sweet, and satisfying without overdoing it. From start to finish, they take less than half an hour. They deliver soft middles, crisp edges, and melty pockets of chocolate in every bite. Once you bake them, this might become your go-to dessert whenever the cookie craving strikes.
Whether you’re baking for one, sharing with a friend, or just want dessert without the leftovers, these cookies check all the right boxes.
Bake them. Eat them. Love them.
