These one bowl small batch chocolate chip cookies makes 6 large chewy cookies. They are easy to make and require no chill time! They are soft cookies full of chocolate chips with crisp edges. These cookies are perfect when you only need a few cookies and not an entire batch.
I made these easy small batch chocolate chip cookies after the holidays when I wanted just a few gooey cookies. I didn't want an entire 3 dozen cookies.
This recipe makes 6 cookies are chewy and gooey. Perfect if you are by yourself or want to share with a friend. Let's be real, I ate these all on my own. HA.
For more chocolate chip cookie recipes, try Oreo chocolate chip cookies, brown butter chocolate chip cookies, and peanut butter chocolate chip cookies.
Why You Will Love This Small Batch Chocolate Chip Cookie Recipes
- 6 large cookies- This recipe makes only 6 large cookies!
- Chewy texture- The cookies are very chewy and gooey with crisp edges.
- Easy to make- The cookies are easy to put together and require no chill time!
- One bowl- You only need one bowl and no mixer for this recipe.
Step By Step Recipe Video
Ingredient Notes for Chocolate Chip Cookies
- Unsalted butter- Make sure it melted and cooled. If it is too hot, it will spread too much in the oven.
- Brown sugar- I used light brown sugar. Dark brown sugar can cause the cookies too spread a little.
- Egg- Pull the large egg out 2 hours before baking. Or place in warm water for 10 minutes.
- Baking powder + baking soda- Both are needed to prevent over spreading in the oven.
- All-purpose Flour- The measurements are ¾ cup plus 1 ½ Tablespoon. I found just ¾ cup too little flour and 1 cup made them not spread at all.
- Salt- These cookies are balanced with salt. If you want less salt, use ½ teaspoon.
- Chocolate chips- Use a high quality chocolate chip brand for best results. I used semi-sweet chocolate chips, but you can also use dark chocolate chips. I don't recommend milk chocolate chips because it will be too sweet.
Ingredient Substitutions
- Dairy free- You can use your favorite dairy free options for this recipe!
- Gluten free- I haven't tested this gluten free. Let me know if you do.
- Chocolate Chips- You can use dairy free chocolate chips.
Step By Step Instructions- Cookie Dough
Here is how to make and bake these chewy chocolate chip cookies. This recipe is to be made by hand. You don't need a stand mixer of hand mixer.
STEP 1: Mix butter and sugars. First, mix the cooled melted butter, white sugar, and brown sugar in a large bowl. Then, add in vanilla extract and egg. It will be lightly pale brown in color.
STEP 2: Add in dry ingredients. Fold in flour, baking soda, baking powder, and salt. Lightly fold to avoid a dry dough.
STEP 3: Add in chocolate chips. Next, add in the chocolate chips. Use a rubber spatula to fold them in.
STEP 4: Scoop the dough. I used an ice cream scoop. You can use a large cookie scoop. Scoop 6 cookie dough balls.
STEP 5: Bake the cookies. Bake the cookies for 13-15 minutes.
STEP 6: Slightly cool. Top the cookies with extra chocolate chips and cool slightly on a cooling rack before enjoying.
Expert Baking Tips
If you want to make small-batch chocolate chip cookies right away, you can place the egg in a bowl of warm water to speed up the cookie making.
The cookies are best if you use a room temperature egg versus a cold egg.
When you are mixing in the dry ingredients, it is important you don't over mix. If you over mix, the dough will appear more dry and tough.
To get your cookies to look like mine, top the cookies with more chocolate chips straight from the oven. Then, they will melt and be gooey.
FAQ
Yes. They won't be as chewy this way though. Use a small cookie scoop to make 12 cookies. Bake for 8-11 minutes.
Yes you can! Freeze in an airtight container. Bake straight from frozen for 15-18 minutes. They won't spread as much when cold however.
The cookie dough bakes best at room temperature. I recommend just baking them fresh.
Recipe Variations
- You can make them into even large cookies. Using 3 tablespoons if you are wanting a jumbo cookie.
- If you want a normal batch of cookies, double the recipe.
Special Tools
- Parchment paper: I use premade sheets of parchment paper vs the roll of parchment paper. It makes baking a lot easier!
- Large cookie scoop: I love this OXO cookie scoop.
Storing and Freezing
Store these small batch chocolate chip cookies at room temperature in an airtight container. Store for 5 days. They are best slightly warm in the microwave.
Freezing
These small batch chocolate chip cookies can be frozen. Store in an airtight container and freeze for 30 days. Thaw for 1 hour on the counter or warm in the microwave.
Other Cookie Recipes To Try
Try These Other Cookies
- Butterscotch chocolate chip cookies
- Twix cookies
- Chocolate caramel cookies
- Brookies
- Oatmeal chocolate chip cookies
Make sure to leave me a star review below!
Make sure to tag me on Instagram @stephaniesweettreats. I hope you loved it! To get more ideas follow me on Pinterest.
📖 Recipe
Small Batch Chocolate Chip Cookies
Ingredients
- ¼ cup Unsalted butter melted and slightly cooled
- ¼ cup Brown sugar packed light or dark
- 3 tablespoon White granulated sugar
- 1 teaspoon Pure vanilla extract
- 1 Large egg room temperature
- ¾ cup Plus 1 ½ Tablespoons All-purpose flour
- ¼ teaspoon Baking powder
- ¼ teaspoon Baking soda
- ¾ teaspoon Salt If you want less salt use ½ teaspoon.
- ¾ cup Semi-sweet chocolate chips plus more for topping the cookies.
Instructions
- Preheat oven to 350°F. Line a cookie sheet with parchment paper.
- Melt the butter in the microwave and let cool for 10 minutes.¼ cup Unsalted butter
- In a mixing bowl, mix melted butter, brown sugar, and sugar. Add in vanilla and egg. Mix until smooth.¼ cup Brown sugar, 3 tablespoon White granulated sugar, 1 teaspoon Pure vanilla extract, 1 Large egg
- Add in flour, baking powder, baking soda, and salt. Use a rubber spatula and fold the dough until just combined. Add in chocolate chips and fold into dough.¾ cup Plus 1 ½ Tablespoons All-purpose flour, ¼ teaspoon Baking powder, ¼ teaspoon Baking soda, ¾ teaspoon Salt, ¾ cup Semi-sweet chocolate chips
- Use a large cookie scoop (I made these using an ice cream scoop). Scoop 6 cookie dough balls and place on the cookie sheet.
- Bake for 13-15 minutes. The cookies will be golden brown on the edges. Top with extra chocolate chips. Let the cookies cool on the hot pan for 4 minutes before transferring to a cooling rack.
Claire says
Hey! I’m 12 years old and ALWAYS in the kitchen. My mom even says I’m a better baker than her. I always bake chocolate chip cookies because they’re so good, but I don’t have a good recipe. I honestly randomly tapped on this because I can’t find any good cookie recipes these days, and this is by far the best recipe I have tried. To anyone reading this, PUT THE 3/4 OF A TEASPOON OF SALT IN THE COOKIES! The dough tasted so good, and even better when they came out of the oven. I’m saving this to my cookie board in Pinterest and I’m not sure I’ll ever find a recipe as great as this! 5bstarts all the way!!
Symone says
Am I the only one who had a hard time forming the dough into balls due to it being too sticky? I followed the recipe step by step
Samantha says
Hi! I was wondering, do you have to cream the butter and sugars together until all the sugar is dissolved or just until it's all incorporated? I just want to be sure I don't mix anything the wrong way!
Stephanie Rutherford says
So this is a no mixer recipe. So you don't need to cream it together!
Andrea says
I have been on a search in my 10 years of baking for the best chocolate chip cookie recipe and after making these my search is over! These cookies are absolutely delicious and the perfect balance of ingredients and texture. SO DELICIOUS. I followed the recipe exactly. Easy to make and the tips are really helpful. Stephanie, I also really appreciate you putting the ingredients measurements in step by step instructions as well- makes it so simple to follow! These will definitely be my go to cookie recipe moving forward. Can’t wait to try more recipes from this blog.
Casper says
Made this recipe with my young nephew. It was super easy and they turned out great. Highly recommend when you don't want a huge batch, but I could see doubling easily.
Jill says
These cookies are so easy to make!
Brittany says
Made these yesterday and they were great! Couldn't help myself by eating them while they were barely out of the oven 🙂
Sam says
Love that these need to refrigeration. So good to have a simple recipe for when the kido (or I :)) want cookies quickly-now-please! Tasted delicious, great texture, as good as bakery cookies. I'll be making these again.
Allison says
These turned out SO delicious. I love the small batch this makes!
Samantha says
Oh my goodness!! These were the BEST cookies I’ve ever made. Such a perfect recipe. And I love that they’re small batch. PERFECTION
Lara says
Hey, I Sound you in Instagram, but the page was closed before I Gould sage your name. Can you tell me, so I can follow you? 🙂
Thanks
Stephanie Rutherford says
I am @stephaniesweettreats on Instagram!
Nikki says
These cookies were divine, the recipe was so easy, and the cookies were soft and gooey. My girls love them, we've made them twice this week. Great idea for a quick snack, without any guilt. ❤️
Alex Hamame says
These are delicious! Anytime I make a full batch of cookies they either get stale before I can eat them all or I eat way too make a day because I don’t want them to go to waste 😂 I love that this makes 6 big cookies. They’re a bit too salty for what I like but that’s just personal preference so I’ll put less salt next time
joan says
Should the butter and sugar be mixed my hand or mixer?
Stephanie Rutherford says
It can be mixed by hand. No mixer required!
Priyanka says
Hey
Tried your recipie really loved it , it was very easy to make and everyone loved it❤️
Dee Dee says
Can you just use baking soda without baking powder in this recipe?
Stephanie Rutherford says
I don't recommend that. For a no chill recipe, it needs both baking soda and baking powder.
Ania says
These cookies are just as DELICIOUS as they are easy to make!! Everything was already in my pantry, the recipe was simple and easy to follow, and the little to no prep time makes this the perfect choc chip staple for when that post-dinner sweet tooth hits🥰
Swamini says
Hi Stephanie
What would be the conversion of 350°F to C?
Stephanie Rutherford says
It is 175-180C
Brittany c says
Is this 258 calories for the whole cookie or is it 6 cookies divided by 258? I calorie count for WW just curious. Other then that they look ABSOLUTLEY delicious and I’ll be making them soon!🥰
Stephanie Rutherford says
It takes all the dough and divides it into 6. So if you make 6 cookies each cookie is 258. I hope you love them!