Quick Small Batch Chocolate Chip Cookies
Small Batch Chocolate Chip Cookies: Perfectly chewy and soft cookies that can be whipped up in 30 minutes! It's a one egg yolk recipe that makes only 6 cookies!
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When I was pregnant with my children, I discovered the need for small batch baking. Because I didn't want to overeat, it was just my husband and I and I needed something quick! With many kids later and my kids being so young sometimes I don't want that many sweets around the house too. So, these small batch chocolate chip cookies are perfect for us too!
These cookies are the perfect not too thick or thin and crisp and chewy. If you're looking for smaller batch cookie recipes, you'll these small batch snickerdoodles and small batch sugar cookies.
Small Batch Chocolate Chip Cookies Ingredients
- Flour: Use regular all-purpose flour, any other type of flour changes the consistency of the cookie.
- Salt: I always use sea salt.
- Vanilla Extract: I never measure vanilla extract but use what you have on hand or skip.
- Egg yolk: Yolks have more fat than egg whites, rather mixing an egg and measuring half I chose to use an egg yolk instead
- Brown Sugar: This recipe calls for more brown sugar than white sugar because it produces a chewier cookie and helps keep it moist
- Melted Butter: No mixer needed and creates gooey cookies
- Chocolate chips or Chocolate chunks: Chocolate chunks allow the chocolate to spread in the cookie more and bakes more evenly while chocolate chips cause the cookie to stay in shape more.
Let's Make Small Batch Chocolate Chip Cookies
In a medium sized bowl melt butter, let it cool.
Once the butter is cooled add both sugars to melted butter.
Mix until combined.
Add egg yolk and vanilla extract. Mix.
Add flour, baking powder, baking soda, salt and mix with a spatula until its combined
Wet and Dry Ingredients fully mixed.
Final dough after chocolate chips are added.
Scoop or divide the dough into 6 balls, or 3 large ones.
Chill the scoop doughs for at least 10 mins. THIS STEP IS CRUCIAL!
While your dough is chilling preheat the oven to 375 degrees.
After the 10 minutes place the scooped cookie dough onto a baking sheet and bake for 10-12 mins or just until the sides of the cookies are just barely browned. The baking time will vary on your oven and how big your cookie dough balls are. Once you pull them from the oven bang the pan on the countertop/stove and sprinkle some salt over the cookies and allow them to cool for 10 mins before eating
Small Batch Chocolate Cookies Tips:
- Allow the butter to cool before adding the rest of the ingredients, you don't want to cook the egg yolk.
- Don't overmix the dough!
- Measure the flour properly, remember to not push the flour in. But scoop the flour into your measuring cups and then level it off with a butter knife. Adding to much flour will change the outcome of the cookies.
- Use the correct measuring tools, measure dry ingredients with measuring cups and not the glass Pyrex ones.
- Allow the dough to rest for 10 mins at least! If you bake the cookies right away the cookies will spread, and you'll end up with thin cookies.
- Don't overbake the cookies! Bake the cookies until the sides are just barely browned this will ensure that your cookies will still stay soft the next day.
Storage:
- If there are leftovers, I leave them in a storage container, and they should stay good up to 2 days
Small Batch Chocolate Chip Cookies FAQS:
Can I freeze leftover dough? Yes! Put the scooped dough in a sealed storage container and it should be good for up to 3 to 6 months.
Oh no! My cookies didn't spread! Measuring the ingredients properly is so important. I listed the grams in the measurements in the recipe below. If you measure it by grams, it's a foolproof recipe!
Can I double the recipe? Yes, you can but I would recommend not using a whole egg. I would use two egg yolks because it will add more moisture to the cookie.
Which Cookie Sheet do you recommend? Always light colored pans. A link to my favorite cookie sheet.
For More Small Batch Cookie Recipes:
Quick Peanut Butter Monster Cookies for One
Just Two Double Chocolate Cookies
Quick 30-minute small batch chocolate chip cookies
Ingredients
- 4 tablespoon butter melted, cooled
- 5 tablespoon brown sugar
- 1 tablespoon sugar
- ½ tsp vanilla extract
- 1 egg yolk
- ½ cup all purpose flour plus 2 tbsp
- ¼ tsp baking soda
- ¼ teaspoon baking powder
- ¼ tsp salt
- ½ cup Chocolate chopped/chips
- sea salt flakes if preferred
Instructions
- In a medium sized bowl melt butter, let it cool.
- Once the butter is cooled add both sugars to melted butter and mix until combined
- Add egg yolk and vanilla to the melted butter mixture and mix until its thoroughly combined.
- Add flour, baking powder, baking soda, salt and the chocolate chunks and mix with a spatula until its combined (see photo above for reference)
- Scoop or divide the dough into 6 balls, or 3 large ones.
- Chill the scoop doughs for at least 10 mins. THIS STEP IS CRUCIAL!
- While your dough is chilling preheat the oven to 375 degrees.
- After the 10 minutes place the scooped cookie dough onto a baking sheet and bake for 10-12 mins or just until the sides of the cookies are just barely browned. The baking time will vary on your oven and how big your cookie dough balls are.
- Once you pull them from the oven bang the pan on the countertop/stove and sprinkle some salt over the cookies and allow them to cool for 10 mins before eating.
If you make these cookies, I hope you'll leave a comment below and tag me on Instagram!
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