Make these small batch Chocolate Chip Cookies in a single bowl with just nine ingredients.
Perfect for when you want warm cookies right away. These soft, chewy cookies, packed with chocolate chips, are ready in under 30 minutes.
Table of Contents
Toggle
Why you’ll love this recipe
Those sudden cookie cravings are exactly what this recipe was made for. These small batch Chocolate Chip cookies come together quickly, require minimal cleanup, and deliver the classic soft, chewy texture you want. They’re ideal for couples, small families, or anyone who doesn’t want a full tray of cookies lingering on the counter.
- No need to wait for butter to reach room temperature—soften it in the microwave.
- Only one bowl, so cleanup is fast.
- No chilling required.
- Makes about 10 thick, soft, chewy cookies.
- Mix and bake in about 20 minutes; most time is oven preheat.
Ingredient Notes
This recipe uses familiar cookie pantry staples, with a few points to keep in mind:
- Light brown sugar adds moisture and chewiness; dark brown sugar can be used for a deeper molasses flavor.
- Granulated white sugar helps cookies spread, so don’t omit it.
- Only the egg yolk is used here. Save the white for another use or freeze it for future recipes.
Variations
Swap or add to the chocolate chips for different flavor combinations:
- Replace 1/2 cup semisweet chips with 1/4 cup white chocolate chips and 1/4 cup chopped macadamia nuts.
- Use 1/4 cup milk chocolate chips and 1/4 cup chopped hazelnuts.
- Try 1/2 cup peanut butter chips for a peanutty twist.
Other flavor ideas:
- Brown the butter beforehand for a nutty, toasty depth—cool before using.
- Add 1/4 teaspoon ground cinnamon for warmth.
- Fold in toasted, chopped hazelnuts or walnuts for extra texture.
Instructions
Preheat the oven to 350ºF (180ºC) so it has time to reach temperature while you prepare the dough.
Simple one-bowl method:
- Place butter in a microwave-safe bowl and soften on high for 15–20 seconds, checking every 5 seconds. Aim for softened butter with a little melted edge, not hot or fully melted.
- Stir in brown sugar and granulated sugar until smooth. Add the egg yolk and vanilla, and mix until combined.
- Sift flour, baking soda and salt over the bowl and mix until incorporated.
- Fold in the chocolate chips.
- Use a small cookie scoop or divide the dough into 10 portions and roll into balls. Do not flatten the mounds.
- Bake in the preheated oven for 9–12 minutes, until edges are lightly browned and centers are set but still soft.
- Cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to finish cooling.
Tips for success and FAQ’s
Accurate measurements matter more in small-batch recipes. If possible, weigh your ingredients. If using cups, aerate the flour by stirring, spoon it into the cup, and level with a knife to avoid packing too much flour.
- Butter should be softened but not hot. If it’s too warm it may cook the egg yolk.
- Turn the baking tray after about 7 minutes for even browning.
- For chewier cookies, lower the oven to 325ºF (162ºC) and bake until just set.
Too much flour can make cookies dry and hard. Measure carefully and, if needed, add a small amount of reserved egg white to adjust moisture.
No. Leave the dough mounded so the cookies remain thick and chewy.
They’ll be lightly browned around the edges, set on top, and still a bit puffy in the center. The centers will relax slightly as they cool.
This recipe was first published on October 3, 2017 as a full batch chocolate chip cookie recipe.
More recipes like this
Chocolate Panettone
Vanilla Muffins with chocolate chip variation
Cannoli Cake
Cocoa Brownies with Dark Chocolate
Made this recipe?
Please leave a ★★★★★ rating and a comment to let me know how it turned out.
Small Batch Chocolate Chip Cookie Recipe
Ingredients
- ¼ cup unsalted butter (60 grams)
- ¼ cup firmly packed light brown sugar (50 grams)
- 4 teaspoons granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ⅔ cup all purpose flour (85 grams)
- ¼ teaspoon baking soda
- ⅛ teaspoon fine salt
- ½ cup chocolate chips – dark/semi sweet (85 grams)
Instructions
-
Preheat oven to 350ºF/180ºC. Line a large baking sheet with non-stick parchment paper.
-
Place the butter in a medium microwave-safe mixing bowl and soften on high for 15–20 seconds, checking every 5 seconds. It should be softened with some melted edges but not hot.
-
Beat the butter with the brown and granulated sugar until smooth. Add the egg yolk and vanilla and mix until combined.
-
Sift the flour, baking soda and salt over the bowl and stir until incorporated.
-
Fold in the chocolate chips.
-
Use a small cookie scoop or divide into 10 portions and roll into balls. Do not flatten.
-
Bake for 9–12 minutes. Cool on the baking sheet for 5–10 minutes, then transfer to a wire rack.
Notes
- Weigh ingredients when possible. If using cups, stir the flour to lighten it, spoon it into the cup, and level off with a knife.
- Butter should be softened but not hot to avoid cooking the egg yolk.
- Turn the tray after about 7 minutes for even baking.
- For chewier cookies, reduce oven temperature to 325ºF (162ºC).
Nutritional Estimate Per Serving
| Carbohydrates: 18g
| Protein: 2g
| Fat: 8g
Nutritional Disclaimer
Nutritional information is an estimate provided by an online calculator. For accuracy, calculate nutrition based on the exact ingredients and brands you use.