I love making Small Batch Chocolate Chip Cookies, it's a great recipe when you have a craving for something sweet but don't have a lot of time to spend in the kitchen baking cookies. There isn't much better than a warm ooey gooey Chocolate Chip Cookie right out of the oven either.
Making small batch cookies is ideal for small families, or when you and your spouse just want a sweet treat. And these cookies freeze so well it's easy to throw a few baked cookies in the freezer for later too. AND you can easily freeze the raw cookie dough too.
It's genius! You can have a hot freshly baked cookie anytime you like. So let me show you exactly how I do it so you can join me in this fantastic cookie recipe.
Dry Ingredients: All Purpose Flour, Granulated Sugar, Brown Sugar, Baking Soda and Salt. I consider these items Pantry Ingredients that you typically have on hand.
Fat: Butter! I love to bake with butter. Use an unsalted butter where you will be adding salt to the recipe for best results.
Large Egg and Vanilla Extract will help add moisture to the cookie dough
Chocolate Chips: I prefer milk chocolate but try Semi Sweet or even a combination of both. Delicious!
How to make Small Batch Chocolate Chip Cookies
In a large mixing bowl add softened room temperature butter and granulated sugar and cream together using a hand mixer. Start on a low speed and gradually increase to a higher speed. It can take a minute or two for the ingredients to combine.
Once butter and sugar are mixed together and light and fluffy add brown sugar, egg and vanilla extract and continue creaming for another 2-3 minutes.
In a separate bowl combine remaining dry ingredients of Flour, Baking Soda and Salt, and gently stir together.
Add dry ingredients a little at a time to butter and sugar mixture allowing flour mixture to fully combine before adding more.
Scrape down sides of bowl as needed until all ingredients are added. Hand stir chocolate chips into cookie dough for best results.
I love to reserve a few chocolate chips and press on top before baking to ensure that chocolate chips are everywhere! It's just fun.
Bake Cookies in a preheated oven to 350 degrees for 13-15 minutes or until lightly browned. Allow cookies to cool on baking sheet for a couple minutes before removing to a cooling rack.
I have favorite tools to use in the kitchen, so let me share those with you. Use what you love when it comes to baking.
- Large Mixing Bowl: I've used this Pyrex Glass Bowl and I love it for small batch chocolate chip cookie dough recipes.
- Cookie Scoop: Medium size #24 will yield approximately 24 cookies. Which is ideal for small batch chocolate chip cookie recipe
- Baking Sheets: My favorite can be purchased at your local warehouse stores or Amazon too.
- Parchment Paper Sheets: A well greased cookie sheet also works, I just prefer to use baking sheets or a silicone liner when baking cookies.
- Hand Mixer: Kitchen Aid makes a wonderful hand mixer that has never failed me.
- Spatula: Silicone spatulas are ideal for scraping down sides of bowl and I love my mini spatulas from Thermoworks. Very handy and get the job done. I also love my metal mini spatula to lift baked cookies off cookie sheets.
- Kitchen Scale: Baking is a science and using a kitchen scale to measure ingredients is key to always baking a delicious cookie. Trust me here, you can find small inexpensive scales to use. It will make all the difference.
As this recipe is a classic chocolate chip cookie recipe I don't want to stray too far from what is listed in the recipe. But feel free to change up the following ingredients!
- Chocolate Chunks instead of chocolate chips
- Candy Pieces instead of Chocolate Chips
- Crisco instead of Unsalted Butter
- Salted Butter for Unsalted Butter
- Add nuts! Add ⅓-1/2 cup chopped nuts. YUMMY
I've got a couple more tips for you when making this basic chocolate chip cookie recipe. These cookies freeze beautifully so don't hesitate to freeze half of this small batch for another day. I like to use snack bags and freeze them in 3's. Then I can easily throw one of those snack bags in my lunch or the kids lunch for the day!
Freezing raw cookie dough is also an option and a darn good option too! Scoop cookie dough and place on parchment paper or a silicone baking sheet. Then place cookie sheet in freezer for a few hours until frozen. You can store cookie dough in a large ziploc freezer bag until you are ready to bake.
Bake frozen cookie cookie dough at 350 degrees for 13-15 minutes. You can always add a minute or two of extra time if needed.
Small Batch Chocolate Chip Cookies
- 7 Tablespoons Unsalted Butter softened
- 1 Cup Granulated Sugar 100 grams
- ⅔ Cup Brown Sugar 135 grams
- 1 Egg Large, room temperature
- ½ teaspoon Vanilla Extract
- ¼ teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 ⅔ Cup All Purpose Flour 200 grams
- 1 ½ Cup Chocolate Chips Milk Chocolate or Semi Sweet
- Allow butter and egg to come to room temperature before beginning. I like to allow both to sit on the kitchen counter for about an hour.
- Cream Butter and granulated sugar in a large mixing bowl using a hand mixer and cream until light and fluffy. About 2-3 minutes.
- Add Brown Sugar, Egg and Vanilla Extract and continue to mix ingredients together. Cream for an addition 2-3 minutes until mixture is light and fluffy.
- In a separate bowl combine dry ingredients of Flour, Baking Soda and Salt together.
- Gradually add dry ingredients to butter mixture a little at a time allowing dry ingredients to fully combine before adding more.
- Once cookie dough is combined hand stir chocolate chips into recipe.
- Tip: I like to reserve a few chocolate chips and press into the top of the cookie dough before baking.
- Bake Small Batch Chocolate Chip Cookies in a preheated oven 350 degrees for 8-10 minutes or until lightly golden around the edges.
- Allow cookies to set on cookie sheet after baking for a couple minutes before removing to a cooling rack.
- Store cookies in a sealed container or covered.
- Freeze Cookies for up to 3 months
Quick TipsI’ve got a couple more tips for you when making this basic chocolate chip cookie recipe. These cookies freeze beautifully so don’t hesitate to freeze half of this small batch for another day. I like to use snack bags and freeze them in 3’s. Then I can easily throw one of those snack bags in my lunch or the kids lunch for the day! Freezing raw cookie dough is also an option and a darn good option too! Scoop cookie dough and place on parchment paper or a silicone baking sheet. Then place cookie sheet in freezer for a few hours until frozen. You can store cookie dough in a large ziploc freezer bag until you are ready to bake.
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.