Small Batch Chocolate Chip Cookies Recipe
These Small Batch Chocolate Chip Cookies are the perfect answer when you crave a sweet treat but don’t need dozens of leftovers. Small Batch Chocolate Chip Cookies deliver rich, gooey centers and crisp edges every time.
Made with nutty brown butter and chopped chocolate chunks, each bite bursts with deep flavor. No mixer is needed, so you can whip these up whenever the craving strikes.
Must-Have Ingredients for Small Batch Chocolate Chip Cookies
- Unsalted butter – Browned to bring a deep, nutty flavor that elevates each cookie.
- Dark or light brown sugar – Adds moisture and caramel notes for a soft, chewy texture.
- Granulated sugar – Balances sweetness and helps achieve crisp edges.
- Large egg – Binds the dough for a tender, cohesive bite.
- Vanilla extract – Enhances all the warm, buttery flavors in every mouthful.
- All-purpose flour – The sturdy base that keeps the cookies soft yet structured.
- Kosher salt – Sharpens sweetness and highlights the chocolate.
- Baking powder & baking soda – Lifts and lightens each cookie to the perfect height.
- Chopped chocolate – Melty pools of chocolate make every cookie unforgettable.
Quick & Easy Steps for Small Batch Chocolate Chip Cookies
Start by browning the butter until golden and nutty, then let it cool to avoid scrambling the egg. Whisk in the sugars, egg, and vanilla until smooth and light.
Fold in flour, salt, and leaveners gently to keep the dough tender. Add the chopped chocolate last for maximum pockets of melted goodness.
Scoop the dough into balls and chill briefly to help them hold shape. Bake in a hot oven until edges are golden and centers are soft and gooey.
Finish with a sprinkle of flaky sea salt if desired, then let the cookies cool slightly before devouring them warm.
Small Batch Chocolate Chip Cookies: Tips for Sweet Success
Don’t rush the butter browning step — it’s the secret to a deep, nutty flavor that sets these cookies apart. Allow the brown butter to cool so your egg stays silky, not scrambled.
Use good-quality chocolate bars instead of chips for bigger, meltier pockets. A touch of espresso powder is optional but brings out the chocolate’s richness beautifully.
For perfectly round cookies, ‘scoot’ them with a cookie cutter right after baking. They’ll look bakery-worthy every time.
Keep Those Cookies Fresh
Store leftover Small Batch Chocolate Chip Cookies in an airtight container at room temperature for up to three days. To freeze unbaked dough, shape it into balls, chill, then freeze in a sealed bag for up to three months.
When a craving hits, bake straight from frozen — just add a minute or two to the bake time. Warm, gooey cookies on demand, anytime!
Small Batch Chocolate Chip Cookies Recipe
Ingredients
- ¼ tsp baking soda
- 1 large egg room temperature
- ½ tsp kosher salt
- 140 g all-purpose flour
- 1 tsp vanilla extract or vanilla bean paste
- 120 g unsalted butter cold is acceptable
- ½ tsp espresso powder optional
- 120 g dark or light brown sugar
- 180 g chopped chocolate such as 100g dark and 80g milk, plus extra for topping if desired
- 45 g granulated sugar
- ¼ tsp baking powder
Instructions
- Place the butter in a medium-sized saucepan set over medium heat. Allow it to melt completely, then continue cooking, swirling the pan often, until the butter foams and develops a golden brown hue with a nutty aroma—this should require about 3–4 minutes. Measure 95g of the browned butter into a mixing bowl and leave it to cool for 15–20 minutes to prevent scrambling the egg later. Once sufficiently cooled, whisk in the brown sugar and granulated sugar just until combined. Introduce the egg and whisk vigorously for 1–2 minutes, or use an electric mixer, until the mixture becomes paler and thickens. Blend in the vanilla extract thoroughly. Add the flour, salt, espresso powder if using, baking powder, and baking soda, then fold gently with a rubber spatula until faint flour streaks remain. Incorporate the chopped chocolate, folding to fully combine while finishing the flour integration. Line a quarter sheet pan or suitable container with parchment paper. Using a 2-tablespoon cookie scoop (approximately 55g per scoop), portion the dough and place the mounds close together on the parchment. Cover securely with plastic wrap or a lid and refrigerate for at least 30 minutes. About 10 minutes into chilling, preheat the oven to 350°F (180°C) and line two baking sheets with parchment. Arrange six dough balls on one prepared sheet. If preferred, gently flatten, press additional chocolate pieces on top, and roll back into balls, spacing them apart evenly. Bake for 11–13 minutes, until the edges are set and golden brown—bake closer to 11 minutes for a softer center or up to 13 for a firmer texture. Remove from the oven and, if desired, use a slightly larger cookie cutter to ‘scoot’ them into perfect rounds. Sprinkle with flaky sea salt if you wish. Allow the cookies to cool on the tray for 10–15 minutes before transferring to a wire rack. Repeat the process with the remaining dough. Store any leftover cookies in an airtight container at room temperature.
