These small-batch chocolate chip cookies are soft and chewy and loaded with chocolate chips! They are super easy to make and makes just the right amount for a small household to enjoy. A stack of chocolate chip cookies with a glass of milk.

Why this recipe is so great:

  • Small-batch – This recipe is perfect for when you’re in the mood for warm freshly baked chocolate chip cookies, but don’t feel like baking 3 dozen cookies. The recipe makes about 1 1/2 dozen cookies and the batter will keep in the fridge for up to 3 days, so you can bake it all at once or in batches.
  • Easy and great for kids – This recipe is so easy because it’s all made by hand and it’s also simple enough for little ones to help out with or make on their own depending on their age.
  • The perfect cookie base – You can use this cookie base to create any kind of cookie you like by adding in your favorite mix-ins like different flavored chips, nuts, dried fruit, and flavorings.
  • Here are some reviews:

“My 9-year-old daughter made them & they turned out great. We love your recipes.” – Liz

“Great and easy recipe to make with kids! One of the best chocolate chip cookie recipes we have tried. Thanks!” – Adriana

A pile of small-batch chocolate chip cookies on a cooling rack.

How to make small-batch chocolate chip cookies:

(the ingredient amounts are listed in the printable recipe card further below)

  1. In a medium bowl, whisk together the melted butter and brown sugar until combined. Then whisk in the egg and vanilla extract until smooth and glossy.
  2. Stir in the flour, baking soda and salt until almost combined.
  3. Then fold in the chocolate chips. Cover and chill in the fridge for 20 minutes while your oven preheats.
  4. Drop rounded cookie dough 2″ apart onto a parchment paper-lined baking sheet. Top with more chocolate chips if desired. Bake at 325F for 9-11 minutes or until the edges are lightly browned and the center is almost set.

a picture collage of how to make small-batch chocolate chip cookies

How to melt the butter

The best way to melt the butter is to heat it in the microwave for 30-45 seconds until almost completely melted. Stir to completely melt all the butter and set aside to cool while you gather the rest of your ingredients.

Chilling the dough

You must chill the dough for at least 20 minutes for two reasons. First, to prevent the cookies from spreading too much in the oven. Second, chilling the dough allows for the flour to absorb more of the moisture and allows for the gluten to relax, creating a softer and chewier cookie.

How to make ahead

To make ahead: pre-scoop the cookie dough, top with a few more chocolate chips if desired, and store in the fridge in an airtight container for up to 3 days. Bake as instructed until the edges are lightly browned and the center is almost set.

How to store the cookies

You can store the cookies in an airtight container at room temperature for 3-4 days (not that it will last that long). A stack of warm chocolate chip cookies with the top one broken in half.

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Small Batch Chocolate Chip Cookies

★★★★★

4.8 from 9 reviews
  • Author: Lily Ernst
  • Total Time: 20 minutes
  • Yield: 16 cookies
Print Recipe

Description

These small-batch chocolate chip cookies are soft and chewy and loaded with chocolate chips!

Ingredients

  • 1/2 cup (114g) unsalted butter, melted
  • 1/2 cup (100g) lightly packed brown sugar
  • 1 large egg
  • 1 tsp vanilla
  • 1 1/4 cups (156) all-purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup chocolate chips plus more for topping

Instructions

  1. In a medium mixing bowl, whisk together the melted butter and brown sugar until combined. Then whisk in the egg and vanilla extract until smooth and glossy.
  2. Stir in the flour, baking soda and salt until almost combined.
  3. Then fold in the chocolate chips. Cover and chill in the fridge for 20 minutes. Meanwhile, preheat your oven to 325F and line 2 baking sheets with parchment paper.
  4. Using a medium cookie scoop or tablespoon, drop rounded cookie dough 2″ apart onto the prepared baking sheets. Top each cookie dough with a few more chocolate chips if desired.
  5. Bake for 9-11 minutes or until the edges are lightly browned and the center is almost set. Let cool on the baking sheet for 5-10 minutes before transferring to a cooling rack.

Notes

You can store these cookies in an airtight container at room temperature for 3-4 days.

Substitutions:

  • Unsalted butter – You can use salted butter and just skip the salt.
  • Brown sugar – You can use light or dark, or granulated sugar if that’s all you have. Brown sugar is preferred because it’s more flavorful.
  • Egg – Can be substituted with a flax egg (mix 1 tablespoon of ground flaxseed with 3 tablespoons of warm water and let the mixture stand for one minute before using) or a baking powder-oil solution (combine 2 tablespoons of water with 1 tablespoon vegetable oil and 2 teaspoons baking powder).
  • Chocolate chips – Can be substituted with M&M chocolates or chocolate chunks.
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Category: dessert
  • Method: bake
  • Cuisine: American

Keywords: small batch chocolate chip cookies, half batch chocolate chip cookies, chewy chocolate chip cookies

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