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.

Small batch chocolate chip cookies on a parchment paper.

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

Bite missing from cookie on parchment paper.

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 3/4 cup plus 1 1/2 Tablespoon. I found just 3/4 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 1/2 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.

Wet ingredients in a bowl.
Dry ingredients added.

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.

Cookie dough in a glass bowl
Cookie dough ball on a cookie sheet.

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.

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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.

Close up of cookie.

FAQ

Can I make smaller cookies?

Yes. They won’t be as chewy this way though. Use a small cookie scoop to make 12 cookies. Bake for 8-11 minutes.

Can I freeze the cookie dough balls?

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.

Can I make this dough overnight?

The cookie dough bakes best at room temperature. I recommend just baking them fresh.

Stack of cookies with one cookie split in half.

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

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.

Close up of small batch chocolate chip cookies.

Other Cookie Recipes To Try

Try These Other Cookies

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Small batch chocolate chip cookies on a parchment paper.
5 from 52 reviews

Small Batch Chocolate Chip Cookies

Stephanie Rutherford
These small batch chocolate chip cookies make 6 chewy cookies. They are easy to make and require no chill time.
Print Recipe Pin Recipe Leave a Review
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes
Servings: 6 cookies

Ingredients
 
 

  • 1/4 cup Unsalted butter, melted and slightly cooled
  • 1/4 cup Brown sugar, packed light or dark
  • 3 TBSP White granulated sugar
  • 1 tsp Pure vanilla extract
  • 1 Large egg, room temperature
  • 3/4 cup Plus 1 1/2 Tablespoons All-purpose flour
  • 1/4 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/2 tsp Salt
  • 3/4 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.
    1/4 cup Unsalted butter
  • In a mixing bowl, mix melted butter, brown sugar, and sugar. Add in vanilla and egg. Mix until smooth.
    1/4 cup Brown sugar, 3 TBSP White granulated sugar, 1 tsp 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.
    3/4 cup Plus 1 1/2 Tablespoons All-purpose flour, 1/4 tsp Baking powder, 1/4 tsp Baking soda, 1/2 tsp Salt, 3/4 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.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies.
High altitude baking- Add an extra 1/2 TBSP of flour.
Calories: 258kcal, Carbohydrates: 27g, Protein: 1g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.3g, Cholesterol: 22mg, Sodium: 263mg, Potassium: 143mg, Fiber: 2g, Sugar: 23g, Vitamin A: 248IU, Calcium: 34mg, Iron: 2mg
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