Easy Small Batch Chocolate Chip Cookies (Soft & Chewy)

Craving the comforting aroma of freshly baked cookies but don't want to commit to a whole batch? Look no further – these Easy Small Batch Chocolate Chip Cookies with a chewy center and crisp edges are the answer to your cookie craving. A simple recipe that makes perfect cookies every time. You get six larger cookies with this batch.

I have to admit this is not one of our healthiest recipes but some days you just want a really special treat and this recipe is just that, a tasty treat. 

If you like this recipe you might also like our other cookie recipes such as Vegan Oatmeal Chocolate Chip Cookie, 2 ingredient Peanut Butter Cookies, Homemade Ferrero Rocher Balls or Almond Flour Peanut Butter Cookies.

Ingredients

​In crafting the perfect small batch of these delicious cookies, you'll need:

Wet ingredients:

• Unsalted butter: you want to use softened butter so make sure to take it out of the fridge about 1-2 hours before you will make the cookies. 
• White granulated sugar: helps the cookies spread 
• Dark brown sugar: brown sugar makes the cookies chewier. If you want chewier cookies use more brown sugar.
• Vanilla extract: gives the cookies a depth of flavors 
• Egg: used to bind all the ingredients 

Dry Ingredients:

• All-purpose flour 
• Baking soda
• Baking powder
• Sea salt: I use sea salt and not table salt as table salt is usually stripped off minerals. I also sometimes use pink himalayan salt

Other:

• Chocolate chips or chopped up baking chocolate: I prefer using chopped baking chocolate because it is just incredible when it melts in the cookies. It is also usually cheaper than buying boxes of chocolate chips and has less ingredients.

How to Make - Step by Step

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium bowl, mix the dry ingredients - flour, baking soda, baking powder, and salt.
3. Cream together the butter and sugars in a stand-alone mixer until combined.
4. Add the egg and vanilla extract, beating until combined (about 1 minute).
5. Mix the dry ingredients into the wet ingredients until combined.
6. Fold in the chocolate chips or chopped chocolate.
7. Roll 2-3 tablespoon of cookie dough into balls and place them on the baking sheet. Best is to use a cookie scoop so each cookie is even size. 
8. Bake time is  approximately 10 minutes or until just starting to turn golden brown.
9. Allow the cookies to sit on the baking sheet for 5 minutes before transferring them to a cooling rack.

​Additions or Variations 

This is our recipe for the perfect small-batch chocolate chip cookies so other than interchanging chocolate chips and chopped chocolate pieces we have no other recommendations. This is a perfect small batch cookie recipe.

The only other thing you could do is replace white sugar with brown and the other way around however this will impact the texture of the cookie. 

Storage

• Store these cookies in an airtight container to maintain their perfect texture.

How to freeze cookie dough

This is a small batch cookie recipe so I doubt you will have any leftover dough to freeze but just in case you do you should:

• Place cookie dough balls on a baking sheet and place in the freezer for about 30 minutes so they hold shape 
• Transfer the cookie dough balls into reusable silicone bags and freeze up to 3 months

Can you make this from frozen?

To bake the cookie dough from frozen preheat the oven to 350 F / 175 C  and put the cookies in the oven at the beginning of the preheating time. Set a timer for 15 minutes and remove them once the timer rings. They may be a little bit browner or a different color but they will still taste amazing. 

FAQ

Feel free to enjoy these cookies recipe with your favorite tools and share this easy and delightful recipe with fellow small households or anyone with a sweet tooth! Happy baking!