Have you ever craved fresh, warm small batch chocolate chip cookies but didn't want to make two dozen? I totally get it! There are times when I just want a handful of perfectly gooey cookies without leftovers tempting me from the cookie jar for days.
This recipe was born on one of those nights when Emily and I were craving something sweet but didn't want to go overboard. We experimented with scaling down my favorite chocolate chip cookie recipe and—oh my goodness—the results were absolutely perfect!
These small batch chocolate chip cookies make exactly one dozen cookies that have crispy edges and soft, chewy centers loaded with melty chocolate chunks. They're perfect for small households, date nights, or when you just need a little sweet treat without too many leftovers.
If you love these cookies, you might also enjoy my pumpkin custard pie for another delicious treat!
Why You Will Like These Small Batch Cookies
- Makes exactly 12 cookies - perfect when you don't need a huge batch
- Ready in just 22 minutes from start to finish
- Uses one whole egg (no awkward half-egg measurements!)
- Perfectly soft and chewy with crispy edges
- Loaded with two types of chocolate for maximum flavor
- Simple ingredients you already have in your pantry
- Perfect for satisfying late-night cravings without tons of leftovers
Ingredients for Small Batch Chocolate Chip Cookies
- 6 tablespoons butter, softened
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 ⅓ cup all-purpose flour
- 1 teaspoon cornstarch (the secret ingredient for softness!)
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ cup semi-sweet chocolate chunks
- ½ cup chocolate chips to add to top of cookies
How to Make Perfect Small Batch Chocolate Chip Cookies
- Preheat your oven to 375 degrees F. I always use an oven thermometer to make sure the temperature is just right - it makes such a difference!
- Line a baking sheet with a nonstick baking mat or parchment paper and set aside. (I'm team parchment paper - so much easier to clean up!)
- In a stand mixer, cream the butter, light brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes. This step is so important for that perfect cookie texture!
- Add in the egg and vanilla and beat for another 20 seconds until well combined. The mixture should look smooth and creamy.
- In a separate large bowl, whisk together the flour, cornstarch, baking soda, and baking powder.
- Gradually add the dry ingredients to the butter mixture and mix until just combined. Be careful not to overmix - this is how you get tough cookies instead of tender ones!
- Gently fold in the chocolate chunks using a rubber spatula. I like to save some chocolate for the next step.
- Use a small cookie scoop to portion out 12 cookies onto the baking sheet, placing 8-10 cookies per batch depending on your baking sheet size.
- Here's my favorite trick: press a few extra chocolate chips onto the top of each dough ball before baking. This makes them look like they came from a fancy bakery!
- Bake for 9-10 minutes or until the edges are just turning golden but the centers still look slightly underdone. Trust me on this - they'll continue cooking on the sheet.
- Now for my special technique: Place a kitchen towel on the counter and then remove the baking sheet from the oven. Carefully drop the cookie sheet onto the towel from about an inch height. This little "shock" helps create that perfect texture!
- Let the cookies rest on the baking sheet for 2 minutes before transferring them to a cooling rack.
- For an extra special touch, dust with a little powdered sugar or sprinkle with flaky Maldon sea salt while still warm.
Storing Your Small Batch Cookies
- Store completely cooled cookies in an airtight container at room temperature for up to 4 days.
- For longer storage, freeze baked cookies for up to 3 months in a freezer-safe container.
- To freeze cookie dough: Scoop into balls, freeze on a baking sheet, then transfer to a freezer bag for up to 3 months.
- For that fresh-baked taste, warm leftover cookies in the microwave for 10-15 seconds or in a 300°F oven for 3-4 minutes.
- The flavor actually gets even better on day two as the vanilla and brown sugar notes develop!
Tips for the Best Small Batch Chocolate Chip Cookies
- Use room temperature butter and eggs for the best texture. Cold ingredients don't cream properly!
- Don't skimp on the creaming step - beating the butter and sugars until fluffy creates that perfect cookie structure.
- The cornstarch is my secret weapon for super soft cookies. Have you ever wondered why some cookies stay softer longer? This is why!
- I like using a mix of chocolate chunks and chips for the best texture and chocolate distribution.
- Slightly underbake the cookies if you prefer them chewy - they'll continue cooking on the hot baking sheet.
- The "pan drop" technique might sound strange, but it creates that beautiful crackly top that makes cookies look so appetizing. Try it once and you'll be converted!
- For extra decadent cookies, try browning the butter first and cooling it to room temperature before mixing.
Common Questions About Small Batch Cookies
Absolutely! While the recipe calls for a stand mixer, you can use a hand mixer or even mix by hand with a wooden spoon. Just make sure your butter is properly softened so you can cream it well with the sugars.
This technique, sometimes called "pan banging," helps create that perfect cookie texture. The gentle impact causes the cookies to settle, creating slightly crisp edges while maintaining a soft center. It's optional but gives the cookies that bakery-quality texture.
Yes! Roll the dough into balls and freeze them on a baking sheet until solid, then transfer to a freezer bag. When ready to bake, add 1-2 minutes to the baking time. You can enjoy fresh-baked cookies anytime without making a full batch.
Cornstarch is the secret ingredient that makes these cookies extra soft and tender. It helps prevent the formation of too much gluten, resulting in that perfect melt-in-your-mouth texture that stays soft even after the cookies have cooled.
Recipes You May Like
- Mini Blueberry Muffins - Another perfect small batch treat that's great for breakfast or snacking!
- Homemade Waffle Cookies with Maple Glaze - If you love these cookies, these waffle cookies are another fun treat to try.
- Buttermilk Pancake Mix Recipe - Make a homemade pancake mix to have on hand for quick breakfasts.
Conclusion
These small batch chocolate chip cookies are truly the perfect solution when you're craving homemade cookies but don't want dozens tempting you for days.
The recipe is so quick to put together, uses simple ingredients, and makes exactly one dozen perfect cookies with crispy edges and soft, gooey centers.
I love that this recipe uses a whole egg (no weird half-egg measurements!) and regular pantry staples. The cornstarch trick makes them stay soft for days—though they rarely last that long in our house!
And don't forget to save this recipe to Pinterest for later when the cookie craving strikes!
Small Batch Chocolate Chip Cookies
Equipment
- Stand Mixer or Hand Mixer
- Baking Sheet
- Parchment Paper
- Cooling Rack
- Cookie Scoop
Ingredients
Cookie Base
- 6 tablespoons butter softened
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 ⅓ cup all-purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
Add-ins
- ½ cup semi-sweet chocolate chunks
- ½ cup chocolate chips for topping
- Maldon sea salt optional, for topping
- powdered sugar optional, for dusting
Instructions
- Preheat your oven to 375 degrees F. Line a baking sheet with a nonstick baking mat or parchment paper and set aside.
- In a stand mixer, cream the butter, light brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add in the egg and vanilla and beat for another 20 seconds until well combined. The mixture should look smooth and creamy.
- In a separate large bowl, whisk together the flour, cornstarch, baking soda, and baking powder.
- Gradually add the dry ingredients to the butter mixture and mix until just combined. Be careful not to overmix.
- Gently fold in the chocolate chunks using a rubber spatula.
- Use a small cookie scoop to portion out 12 cookies onto the baking sheet, placing 8-10 cookies per batch depending on your baking sheet size.
- Press a few extra chocolate chips onto the top of each dough ball before baking for a bakery-style appearance.
- Bake for 9-10 minutes or until the edges are just turning golden but the centers still look slightly underdone.
- Place a kitchen towel on the counter and then remove the baking sheet from the oven. Carefully drop the cookie sheet onto the towel from about an inch height to create that perfect texture.
- Let the cookies rest on the baking sheet for 2 minutes before transferring them to a cooling rack.
- For an extra special touch, dust with a little powdered sugar or sprinkle with flaky Maldon sea salt while still warm.
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