These small batch chocolate chip cookies are perfect when you don't need a ton of cookies! This recipe makes 6-8 gooey and soft chocolate chip cookies, loaded up chocolate chips. Plus, you don't need a mixer to make these cookies!
To me there is truly nothing better than a warm chocolate chip cookie! But sometimes I don't need to make a whole batch, so in comes these small batch chocolate chip cookies!
Base off of my favorite brown butter chocolate chip cookie recipe (which to me are the perfect chocolate chip cookies!) these chocolate chip cookies are made in one bowl. The cookies are super soft with chewy centers and crisp edges. This is such an easy recipe, and is perfect if you have a cookie craving!
Why you'll love these small batch chocolate chip cookies!
- You only need a bowl and a whisk to make these cookies, no need to bring out the stand mixer!
- I'm using simple ingredients that I bet you already have in your pantry.
- Each cookie is loaded up with chocolate chips. The cookies are made with browned butter, making them taste slightly nutty and toasted!
- This recipe makes 6-8 cookies, the perfect small batch recipe!
- Unsalted Butter: I always use unsalted butter in my recipes to control the level of salt! I also use European style butter which is much richer and creamier.
- Spices: I like adding a pinch of cinnamon and nutmeg to make my cookies lightly spiced! Feel free to leave this out.
- Sugar: I'm using both white sugar and light brown sugar for these cookies.
- Flour: I've only tested this recipe with all purpose flour.
- Chocolate Chips: I like using semisweet chocolate chips or dark chocolate chips, but if you prefer you can use milk chocolate chips.
Step by Step Instructions
Step 1: Start by browning the butter. Put the butter in a small saucepan and melt over medium-low heat. Give it a stir with a rubber spatula and it should start to foam up. You should see small milk solids at the bottom of the pan. Once those milk solids turn a light golden brown and it smells toasty and nutty, remove from the heat and pour into a bowl to cool. Line a cookie sheet with parchment paper.
Step 2: Once the brown butter has cooled down, whisk in the white sugar and light brown sugar until smooth. Mix in the egg, vanilla extract and salt. Whisk until smooth and glossy.
Step 3: Add all of the dry ingredients - flour, baking powder, baking soda, salt and spices. Stir until there are no more streaks of flour, then stir in the chocolate chips.
Step 4: Scoop out 2-3 tablespoons of cookie dough using a cookie scoop or tablespoon and place on the parchment lined baking sheet. Chill in the fridge for 15-20 minutes while you preheat the oven to 350ºFahrenheit. Bake the cookies in the preheated oven for 10-12 minutes. Let cool on the baking sheet for 10 minutes before removing to a wire cooling rack to cool completely.
Recipe Tips & Tricks
- I always recommend using a kitchen scale to weigh out your ingredients! It is so easy to add too much flour, giving you dry cookies.
- Add extra chocolate chips on top of each cookie dough ball before baking for that bakery style look!
- Once the cookies come out of the oven use a round biscuit cutter or large glass to scoot the cookies into a perfect round shape.
- Swap out the semi-sweet chocolate chips for white chocolate chips, butterscotch chips or peanut butter chips!
- I recommend taking out your cookies while the middles are still slightly underbaked. The cookies will continue cooking on the baking sheet, and this will give you the best chewy cookies.
Frequently Asked Questions
You may have added too much flour, over-mixed the cookie dough or over-baked the cookies!
I do recommend the chill time as it will give you a thicker cookie, if you don't chill them just note that they'll spread more in the oven.
Keep the cooled cookie in an airtight container at room temperature for up to 5 days. Freeze the unbaked cookie dough balls in a ziploc bag in the freezer for up to 2 months, you may have to bake them for an extra minute or two. To freeze the baked cookies, place in a ziploc bag in the freezer for up to 2 months. Let thaw at room temperature.
Try these cookies next!
Small Batch Chocolate Chip Cookies
- ¾ stick unsalted butter
- 1 ¼ cups all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ¾ teaspoon kosher salt
- pinch cinnamon
- pinch nutmeg
- ½ cup semisweet chocolate chips
- In a small saucepan over medium-low heat, melt the butter. Once melted, increase the heat to medium and let the butter begin to foam. Keep cooking and stirring with a spatula, until the butter begins to brown and gives off a nutty smell (2-3 minutes). Pour into a medium bowl and let cool completely¾ stick unsalted butter
- Add in the sugars, vanilla and salt to the butter mixture. Whisk to combine.½ cup light brown sugar, ¼ cup granulated sugar, ¾ teaspoon kosher salt, 1 teaspoon vanilla extract
- Add in the egg and whisk until smooth and glossy1 large egg
- Pour in the dry ingredients (the flour, baking powder, baking soda, kosher salt, cinnamon and nutmeg) and use a rubber spatula to combine until there are no more streaks of flour.1 ¼ cups all-purpose flour, ¼ teaspoon baking powder, ¼ teaspoon baking soda, pinch cinnamon, pinch nutmeg
- Add in your chocolate chips, but keep a small handful of chocolate chips to the side.½ cup semisweet chocolate chips
- Scoop out the cookie dough using a 3 tablespoon ice cream scooper and place on a lined tray. Once finished, gently press the extra chocolate and butterscotch chips on top of the cookie dough balls – this will give you those puddles of chocolate! Chill for at least 30 minutes or up to overnight
- Preheat your oven to 350°F/175°C and line 1 baking tray with parchment paper
- Bake the cookies for 10-12 minutes. They should have set edges but slightly underbaked middles, this is going to give you a super chewy cookie! Let cool on the baking sheet for 10 minutes before removing to a wire cooling rack to cool completely.