These small batch chocolate chip cookies make just 6 perfect cookies that bake up with crisp, golden edges and soft centers.
These small batch chocolate chip cookies are perfect when you're craving some freshly baked homemade cookies, but don't want to make a huge batch. They make just 6 cookies, so you won't have an entire batch of 20 cookies staring at you on your kitchen counter😉. They do require some chill time, but I promise it's worth it! They bake up with perfectly golden, crisp edges, soft centers, and gooey chocolate. So so good.
For more cookie recipes, try Chocolate Marshmallow Cookies, Birthday Cake Sugar Cookies, and Espresso Chocolate Chip Cookies.
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Ingredient Notes
- All-Purpose Flour: You'll just a ½ cup of high-quality unbleached flour.
- Leavener: Most cookies use baking soda (and sometimes cornstarch as well) for the leavener, but after lots of research and testing, it turns out baking powder creates cookies with soft & thick centers and crisp edges!
- Butter: You'll need just 4 tablespoon of room temperature butter.
- Sugars: Just as all the best chocolate chip cookie recipes should, this recipe calls for both granulated sugar and brown sugar.
- Vanilla: You can't make a good chocolate chip cookie recipe without vanilla!
- Egg Yolk: In order to make this recipe small enough, just one egg yolk is used rather than a whole egg.
- Chocolate Chips: Use your favorite semi-sweet or bittersweet chocolate!
Step by Step Instructions
STEP 1: Make the cookie dough. Portion the cookie dough with a 2 tablespoon cookie scoop and place them on one small baking sheet lined with parchment paper. Freeze the cookie dough for 30 minutes.
STEP 2: Bake. Place the frozen cookie dough on a parchment lined baking sheet spaced about 2 inches apart. Top each with more chocolate chips. Bake the cookies for about 14-16 minutes until the edges are golden. Once the cookies are done baking, immediately use a large cookie cutter to push the edges in and shape the cookies into perfect circles.
Allow them to cool completely on the baking sheet. Top with flaky sea salt and enjoy!
Recipe FAQs
Yes! If you'd like 18 cookies instead of 6, you can easily triple the quantities of each ingredient. For the egg, you can either use 3 egg yolks or 1 egg.
Do not skip the freeze time! It is essential to achieve a thicker cookie with crisp, golden edges and soft centers.
Store these cookies in an air-tight container for up to 3 days. Alternatively, you can freeze the portioned cookie dough or the baked cookies for up to three months.
Baking in Grams
All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale.
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
Other small batch recipes to try
If you tried this recipe, I'd love to know how it turned out for you! Leave a star rating & review below and post a picture (or video!) on Instagram and tag me so I can see your bakes! Not ready to make this recipe yet? Click the heart button on the right of your screen to save it for later 🙂
📖 Recipe
Small Batch Chocolate Chip Cookies
Ingredients
- 60 g (½ cup) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 56 g (4 tablespoon) unsalted butter, room temp
- 40 g (3 tablespoon) brown sugar
- 25 g (2 tablespoon) sugar
- 1 egg yolk
- ½ teaspoon vanilla
- 42 g (¼ cup) chocolate chips, + more for topping
Instructions
- In a small bowl combine the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars on high speed for 2-3 minutes.
- Mix in the egg yolk and vanilla until fully combined.
- Scrape down the bowl, then add in the dry ingredients and mix on low speed until just combined.
- Lastly, fold in the chocolate chips.
- Portion the cookie dough with a 2 tablespoon cookie scoop and place them on one small baking sheet lined with parchment paper.
- Freeze the cookie dough for 30 minutes.
- Meanwhile, preheat the oven to 350 degrees F.
- Place the frozen cookie dough on a parchment lined baking sheet spaced about 2 inches apart. Top each with more chocolate chips.
- Bake the cookies for about 14-16 minutes until the edges are golden.
- Once the cookies are done baking, immediately use a large cookie cutter to push the edges in and shape the cookies into perfect circles.
- Allow them to cool completely on the baking sheet.
- Top with flaky sea salt and enjoy!
Notes
- Do not skip the freeze time! It is essential to achieve a thicker cookie with crisp, golden edges and soft centers.
- Store these cookies in an air-tight container for up to 3 days. Alternatively, you can freeze the portioned cookie dough or the baked cookies for up to three months.
Did you make this recipe? Let me know how it turned out!