Small Batch Chocolate Chip Cookies

These easy small batch chocolate chip cookies are soft, chewy, and packed with buttery richness plus, there's just enough to enjoy as a treat without overdoing it.
Have Questions or Need More Details?

Don't forget to check out the Tips & FAQ section in the post!

Wide photo of baked small batch chocolate chip cookies on a white platter.

These easy small batch chocolate chip cookies are soft, chewy, and packed with buttery richness plus, there’s just enough to enjoy as a treat without overdoing it.

There’s something undeniably comforting about baking, especially when it involves chocolate chip cookies. But let’s face it, sometimes we don’t need a huge amount of them tempting us from the kitchen counter.

Wide photo of baked small batch chocolate chip cookies on a white platter.

Hey there! Before you scroll, there are lots of helpful things in this post…including an FAQ section, which may answer any questions you might have about this recipe. Enjoy!

Table of Contents:

That’s where the magic of small batch recipes comes in. This recipe makes just enough cookies to satisfy your sweet tooth for a few days, but not so many that you’re overwhelmed and have tons of leftovers.

You’ll get soft, homemade chocolate chip cookies without the commitment of a full-blown hours long baking session.

Whether you’re a solo snacker, a couple, or just not in the mood to share, these cookies are your perfect match.

What’s great about these cookies?

  • Rich buttery flavor
  • Soft and chewy texture
  • Quick and easy to make
  • Not a ton of leftovers
Close up view of baked cookies on a white platter.

Main Ingredient Notes:

(The printable list of all ingredients are in the recipe card below.)

All-Purpose Flour: This is the base of the cookie dough, providing structure and substance to the cookies.

Granulated Sugar: This provides sweetness and helps with the browning and the slight crispy texture of the cookies’ edges.

Light Brown Sugar: Adds moisture, sweetness, and a hint of deeper flavor, contributing to the chewiness of the cookies.

Unsalted Butter: This is the key to the cookies’ rich, buttery taste and tender texture.

Semi-Sweet Chocolate Chips: This is what makes these cookies a classic and gives a rich chocolate flavor in every bite.

Top view of cooling chocolate chip cookies on a cooling rack.

Tips for making these cookies:

Room Temperature Ingredients: Make sure the butter and egg are at room temperature to help all the ingredients mix better together.

Baking Sheet Prep: Line your baking sheets with parchment or a liner to prevent sticking.

Chill the Dough: Don’t skip chilling the dough for about an hour in the refrigerator. It helps keep the cookies from spreading out too thin when baking.

Hand Mix Ins: Feel free to add nuts in the batter if desired.

Storage Tips: Make sure to store the baked cookies in an airtight container at room temperature to keep them soft and chewy.

Wide photo of baked small batch chocolate chip cookies on a white platter.

Small Batch Chocolate Chip Cookies (2 dozen)

These easy small batch chocolate chip cookies are soft, chewy, and packed with buttery richness plus, there’s just enough to enjoy as a treat without overdoing it.
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Course: Dessert
Cuisine: American
Keyword: small batch chocolate chip cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 24 cookies
Calories: 136kcal
Author: Kara @ Quick and Easy Baking

Ingredients

  • 1 1/2 cups all-purpose flour (Measured correctly: Spooned into the measuring cup and leveled off – don't scoop and pack the flour into the cup, that will add too much flour.)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup unsalted butter, room temperature
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract
  • 2/3 cup semi-sweet chocolate chips
  • 1/2 cup chopped walnuts, optional
Have questions?Make sure to check out the Tips & FAQ section in the post!

Instructions

  • Preheat the oven to 350 degrees F. Line two baking sheets with parchment or a liner. (If you only have one baking sheet or only one large baking sheet will fit in your oven, just bake one batch of 12 at a time.)
  • In a medium-sized mixing bowl, add the flour, baking soda, baking powder and salt. Whisk well and set aside.
  • In a large mixing bowl, add the granulated sugar, brown sugar and butter, then mix with an electric mixer on medium-high to high speed for about 2 minutes until light and fluffy.
  • Add the egg and mix for 30 seconds.
  • Add the vanilla extract and mix. Scrape down the sides of the bowl and mix again to make sure all the ingredients are well combined.
  • Add the flour mixture in three parts while mixing on medium to medium-high speed until well combined.
  • Add the chocolate chips (and nuts if desired) and mix in by hand using a large spoon or spatula. The dough will be thick.
  • Cover the cookie dough with plastic wrap and chill in the refrigerator for 1 hour. The dough will be firm once chilled.
  • Use a medium-sized cookie scoop (or 2 tablespoons worth) and scoop the dough out and drop onto the prepared baking sheets. The cookies should be spaced out about two inches apart. Do not smash the cookie dough mounds flat. Leave them mounded up.
  • Bake for about 12-18 minutes (mine took 15 minutes) or until the edges turn golden brown. The tops may still look a little doughy. Ovens vary, so watch them closely starting at about 12 minutes. Remove the pans from the oven and set the pans onto cooling racks for about 5 minutes, then transfer the cookies directly onto the cooling racks to cool further.
  • Once cooled, add to an airtight container.

Notes

Most chocolate chip cookie recipes make about 4 dozen cookies. This recipe makes about 2 dozen cookies. If you want only a dozen cookies, you can cut the recipe in half, but the measurements then start to get a little weird and you’d need to use 1/2 an egg.
How to Store: Store these cookies in an airtight container at room temperature for up to one week.
How to Freeze the Dough: Scoop cookie dough balls onto a baking sheet lined with parchment paper, then set the baking sheet into the freezer until the cookie dough balls are frozen. Once they’re frozen, add the cookie dough balls to a freezer bag and freeze for up to 3 months. When you’re ready to bake the cookies, take out the frozen cookie dough balls and add to a baking sheet, then bake froze for about 1-2 more minutes than the usual baking time.
How to Freeze Baked Cookies? Cool the cookies completely, then add to a freezer bag or an airtight container. Baked cookies can be frozen for up to 3 months. Make sure to thaw to room temperature before serving.
For other questions: Make sure to check out the TIPS & FAQs section below this recipe card, which should answer other questions you may have about ingredients, substitutions, other pan sizes, etc.
Nutritional values are an estimate.
*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition

Calories: 136kcal | Carbohydrates: 16g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 57mg | Potassium: 57mg | Fiber: 1g | Sugar: 8g | Vitamin A: 131IU | Vitamin C: 0.03mg | Calcium: 15mg | Iron: 1mg
Baking at higher elevation?You’ll need to make adjustments for high elevations. This website does not specialize in that type of baking. Please take time to research high elevation baking websites for adjustments that should be made.
DislaimersTo see food safety, allergy & nutrition disclaimers, go here: Disclaimers!

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Tips & FAQs:

What if I just want to make 1 dozen instead of 2?

If you want only a dozen cookies, you can cut the recipe in half, but the measurements then start to get a little weird and you’d need to use 1/2 an egg.

Can I use salted butter instead of unsalted butter?

Unsalted is best because you can estimate the proper amount of salt that will be added plus salted has a different water content than unsalted. However, if you’re unable to get unsalted butter, you can use salted butter, but omit the additional salt that each recipe calls for.

Do I have to add nuts?

No, nuts are optional.

Can I use different types of chocolate chips?

Yes, you can use milk, dark, or white chocolate chips according to your preference.

Why do some of the ingredients need to be at room temperature?

The butter needs to be at room temperature so that it will emulsify (mix) better with the sugar and so it will whip up nice and fluffy.

How can I tell when the cookies are done baking?

The cookies are done when the edges turn golden brown. The center may look slightly underbaked, but it will continue to bake as it cools on the baking sheet.

Can I double this recipe?

Yes, you can easily double the recipe if you need more cookies.

Can these cookies be frozen?

Yes, to freeze the cookie dough, scoop the dough balls onto a baking sheet lined with parchment paper, then set the baking sheet into the freezer until the cookie dough balls are frozen. Once they’re frozen, add the cookie dough balls to a freezer bag and freeze for up to 3 months. When you’re ready to bake the cookies, take out the frozen cookie dough balls and add to a baking sheet, then bake froze for about 1-2 more minutes than the usual baking time.

To freeze the baked cookies, cool the baked cookies completely, then add to a freezer bag or an airtight container. Baked cookies can be frozen for up to 3 months. Make sure to thaw to room temperature before serving.

How do I store these cookies?

Store these cookies in an airtight container at room temperature for up to one week.

Supplies used for this recipe:

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. 

Pinterest image of chocolate chip cookies baked on a platter and on a cooling rack with text overlay.
Kara

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