How to Make Small Batch Chocolate Chip Cookies from Scratch

Imagine the smell of freshly baked chocolate chip cookies wafting through your kitchen. Now picture making just enough to satisfy your craving without filling the counter with leftover cookies. This quick guide will show you how to make small batch chocolate chip cookies from scratch, delivering all the goodness of homemade treats in a perfectly portioned recipe. Whether you’re baking for two or indulging solo, this recipe is your new go-to.

Why You’ll Love This Recipe

• Perfect Portions: This recipe is tailored for those moments when you want just enough to satisfy your sweet tooth without dealing with a mountain of leftovers. It’s perfect for small households, intimate gatherings, or even a solo indulgence. Say goodbye to wasting ingredients or struggling to finish an oversized batch.
• Quick and Easy: With minimal prep time and straightforward steps, these cookies come together effortlessly. There’s no need for fancy equipment or complex techniques—just a few basic tools and a bit of time in the kitchen.
• Customizable: Whether you’re looking to tweak the flavors or cater to dietary restrictions, this recipe is incredibly versatile. Swap out the chocolate chips for dark chocolate chunks, add a pinch of sea salt, or incorporate nuts for extra crunch. The possibilities are endless!
• Minimal Cleanup: Baking doesn’t have to mean a messy kitchen. This small batch recipe keeps the cleanup manageable, using just a few bowls and utensils so you can spend less time cleaning and more time enjoying your cookies.
• Fresh Every Time: By baking a small batch, you ensure that every bite is as fresh and flavorful as possible. No more worrying about leftovers going stale—simply whip up a new batch whenever the craving strikes.
• Great for Beginners: Even if you’re new to baking, this recipe’s simple instructions and forgiving nature make it an excellent starting point. It’s a confidence booster that guarantees delicious results every time.

Ingredients for Small Batch Chocolate Chip Cookies

Here’s everything you’ll need to create these delicious cookies:

Ingredient	Measurement	Notes
All-purpose flour	1/2 cup	Spoon and level for accuracy.
Baking soda	1/8 tsp	Ensures cookies rise properly.
Unsalted butter	4 tbsp	Softened at room temperature.
Brown sugar	3 tbsp	Adds a chewy texture.
Granulated sugar	2 tbsp	Balances sweetness and crispiness.
Egg yolk	1	Adds richness and moisture.
Vanilla extract	1/2 tsp	Enhances flavor.
Chocolate chips	1/4 cup	Semi-sweet for classic taste.

Optional Add-Ins

• Nuts: Add a tablespoon of chopped walnuts or pecans for crunch.
• Spices: A pinch of cinnamon or nutmeg for a warm flavor twist.
• Sea Salt: Sprinkle flaky sea salt on top before baking for a gourmet touch.

Pro Tips for Making This Recipe

1. Use Room-Temperature Ingredients: Soft butter and room-temperature egg yolk mix more evenly for better texture.
2. Chill the Dough: For thicker cookies, refrigerate the dough for at least 15 minutes before baking.
3. Measure Accurately: Baking is a science—spoon and level your flour to avoid dense cookies.
4. Don’t Overmix: Combine wet and dry ingredients until just incorporated to keep the cookies tender.
5. Use Quality Chocolate: High-quality chocolate chips or chunks make a noticeable difference in flavor.
6. Preheat the Oven: Always preheat your oven for consistent baking results.

How to Make Small Batch Chocolate Chip Cookies

Step-by-Step Instructions

1. Preheat Your Oven: Set it to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix the Wet Ingredients: In a bowl, cream the softened butter with brown and granulated sugar until light and fluffy. Add the egg yolk and vanilla extract, mixing well.
3. Combine the Dry Ingredients: In another bowl, whisk together the flour and baking soda. Gradually mix this into the wet ingredients until just combined.
4. Fold in the Chocolate Chips: Gently incorporate the chocolate chips into the dough.
5. Shape the Cookies: Scoop the dough into balls and place them on the prepared baking sheet, spacing them 2 inches apart.
6. Bake: Bake for 9-11 minutes until the edges are golden. The centers will look slightly underdone but will firm up as they cool.
7. Cool and Enjoy: Let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack. Enjoy warm or store for later.

Visual Guide

• Step 1: Cream butter and sugars until smooth.
• Step 2: Add egg yolk and vanilla, mixing thoroughly.
• Step 3: Gradually add dry ingredients and fold in chocolate chips.
• Step 4: Shape dough and bake until golden brown.

How to Freeze Small Batch Chocolate Chip Cookies

Freezing Cookie Dough

• Roll the dough into balls and place them on a tray.
• Freeze for 1 hour, then transfer to a freezer-safe bag or container.
• Label with the date and freeze for up to 3 months.
• Tip: Bake frozen dough balls directly from the freezer. Add 1-2 minutes to the baking time.

Freezing Baked Cookies

• Allow the cookies to cool completely.
• Store in an airtight container with parchment paper between layers.
• Freeze for up to 3 months. Thaw at room temperature before serving.
• Tip: Reheat in the oven for a freshly baked feel.

Nutrition Facts

Serving Size	Calories	Protein	Carbs	Fats
1 Cookie	120	2g	16g	6g

Recipe Notes

• Adjust Sweetness: Reduce the sugar slightly for less sweet cookies.
• Flavor Variations: Swap semi-sweet chips for dark chocolate, white chocolate, or even peanut butter chips.
• Texture Tweaks: For crispier cookies, bake for an additional 1-2 minutes.
• Baking for Higher Altitudes: Slightly reduce sugar and increase baking temperature by 15°F.

FAQ

Can I make this recipe gluten-free?

Yes! Replace the all-purpose flour with a 1:1 gluten-free baking flour. Ensure all other ingredients are certified gluten-free.

How do I prevent my cookies from spreading too much?

Chill the dough for at least 15 minutes before baking and use parchment paper on your baking sheet.

Can I double this recipe?

Absolutely. Simply double all the ingredient measurements and proceed as directed. For best results, bake in batches to maintain even cooking.

What can I use instead of chocolate chips?

Chop a chocolate bar into chunks, use white chocolate, or add dried fruit like cranberries for a twist.

Conclusion

With this easy guide, making small batch chocolate chip cookies from scratch has never been simpler or more rewarding. Whether you’re looking for a quick treat or experimenting with flavors, this recipe is sure to become a staple in your kitchen. Try it today and share your results—we’d love to see your creations! Snap a photo, tag us, and spread the joy of baking one small batch at a time.