Small Batch Chocolate Chip Cookies
Print RecipeIf you're like me and can't resist chocolate chip cookies—whether fresh from the oven, straight from the freezer, or sneaky spoonfuls of cookie dough—this small batch chocolate chip cookies recipe is going to be your new best friend. It makes just six cookies with a #24 scoop, so you get that fresh-baked goodness without a mountain of leftovers tempting everyone (including yourself) for days.
Servings: 6 cookies
equipment (affiliate links
- kitchen scale recommended for best accuracy
- Small bowl
- #24 cookie scoop (3 tbsp)
- Half Sheet Pan or jelly roll pan
Ingredients
- ¼ c. (56 g.) salted butter softened
- ¼ c. (50 g.) light brown sugar packed
- 2 tbsp. (24 g.) granulated sugar
- 1 large egg yolk
- ½ tsp. vanilla extract
- ⅔ c. (80 g.) unbleached all-purpose flour (RECOMMEND WEIGHING)
- ⅛ tsp. baking soda
- ¼ tsp. salt
- ⅓ c. (60 g.) semi-sweet chocolate chips or bittersweet
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper or use a nonstick pan.
- In a medium bowl, cream the butter and both sugars together with a spatula until smooth and well combined.
- Mix in the egg yolk and vanilla extract until fully incorporated.
- Add the flour, baking soda, and salt to the bowl. Stir well until no dry streaks remain. Then stir in the chocolate chips.
- Scoop the dough into balls using a #24 cookie scoop and place them 2 inches apart on the prepared baking sheet. Press a few extra chocolate chips on top of each dough ball if you'd like them extra chocolatey.
- Bake for 10-12 minutes, until the edges are lightly golden. The centers will look a little underdone—that's okay!
- Cool on the baking sheet for 5 minutes before transferring to a wire rack. The centers will stay gooey until they've cooled completely.
Notes
- This is a true one-bowl recipe — no mixer required.
- Room temperature butter creams easily by hand. Let it sit out 15–20 minutes if needed.
- A #24 cookie scoop gives 6 perfectly even cookies (about 3 tablespoons of dough each). But feel free to size your cookies differently, just adjust baking time.
- Do not overbake for the best gooey centers.
Serving: 1cookie | Calories: 237kcal | Carbohydrates: 29g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 186mg | Potassium: 90mg | Fiber: 1g | Sugar: 17g | Vitamin A: 285IU | Calcium: 22mg | Iron: 1mg
