These Small Batch Chocolate Chip Cookies are perfect when you just want a few cookies! This recipe makes 12 perfect cookies whenever that cookie craving hits.
We absolutely love chocolate chip cookies and if you haven’t tried our recipe, you must give them a try soon! This recipe is just as good as our traditional sized batch of cookies, just a small batch of cookies. We have a recipe for mini chocolate chip cookies that are better than those mini ones in the box at the store!
I’m so excited to participate in this Valentine’s event (again). This is the sixth year of the event and we want to continue to make a difference in the fight against pediatric cancer.
Recipe ingredients
Ingredient notes
- Salted Butter – Softened! If you use unsalted butter you’ll need to add about 1 teaspoon of salt.
- Sugar – As much as we like cane sugar we find that it has a harder crystal than regular granulated sugar so for these cookies we recommend only using granulated sugar.
- Light brown sugar – Make sure you’re using light and not dark brown sugar. Dark brown sugar has more molasses and a stronger flavor.
- Vanilla – We recommend using a good quality vanilla extract.
- Eggs – We use large eggs and take them out of the refrigerator 30 minutes prior to making the chocolate chip cookie dough. If you cannot have eggs you can also use a 1/2 cup of unsweetened applesauce.
- All-Purpose Flour – Plain old all-purpose flour is what works best for these cookies.
- Cornstarch – We always use cornstarch! Adding cornstarch in cookies helps give the cookies a softer consistency.
- Baking soda and baking powder – Both baking agents are a must for chocolate chip cookies and help the cookies rise.
- Chocolate Chips and Chocolate Chunks – We use a combination of chocolate chips and chocolate chunks. You could also add in white chocolate, nuts, or dried fruit.
Step-by-step instructions
For the full ingredient amount and full instructions on how to make a small batch of chocolate chip cookies see the recipe card below.
Preheat your oven to 375 degrees F.
Cream the brown sugar, granulated sugar, and butter together in a stand mixer.
Combine the dry ingredients in another bowl.
Next add the egg and vanilla into the butter and sugar mixture.
Once that is combined you’ll combine the dry and wet mixtures (do not overmix) and then mix in the chocolate chips.
Use a cookie scoop to ensure consistently sized and baked cookies and place onto a nonstick baking mat or parchment-lined baking sheet.
Add extra chocolate chips to the top to make your cookies look more appealing.
Bake the cookies for 9-10 minutes and then cool on a wire rack. You can stack them once the chocolate chips are cooled.
Recipe tips:
- Add a few chocolate chips or chunks to the tops of the cookie dough balls before baking. This will make your cookies pretty when they come out and look full of chocolate chips on the top not just inside.
- I prefer my cookies around 9 minutes, whereas my husband likes 10 minutes. Cooking 9 minutes will give you more of a soft and chewy cookie and you’ll get more of a crispy cookie 10 minutes and after.
- Wait until the oven is preheated.
- Don’t worry you won’t over bake the cookies. The cookies will continue to cook after you remove them from the oven. Don’t bake longer than 12 minutes if your oven temperature is accurate.
FAQs
Good question! To make a small batch of thin and crispy cookies just omit 1/3 cup of flour.
We recently tested baking at 350 degrees F while making our test small batch cookie recipes and the 25 degrees really makes a big difference. Our cookies didn’t rise as much as we like and they spread more as well. If you like a cookie that is more crispy than chewy you may like 350 degrees F at around 10-11 minutes. Our preference is 375 degrees F.
You’ll start to see a slightly golden brown edge to the cookies and the cookies will appear fluffy and look almost done. If you want until they look completely cooked and edges are darker brown, they will be overcooked.
Homemade cookies should last about 5 days at room temperature in a cookie jar.
Use vegan butter and instead of 2 eggs you’ll use a 1/2 cup of applesauce.
more recipes for chocolate chip cookies
Small Batch Chocolate Chip Cookies
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Print Pin RecipeIngredients
- 6 tablespoons butter
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 1/3 cup all purpose flour
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 cup semi-sweet chocolate chunks
- 1/2 cup chocolate chips to add to top of cookies
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 sugar together until creamy. Then add in the eggs and vanilla and beat for another 20 or so seconds until combined. Set aside.
- In a large bowl mix the flour, cornstarch, baking soda, and baking powder. Set aside.
- Add the dry ingredients to the butter mixture and mix until just combined, do not overmix.
- Fold in the chocolate chips and chocolate chunks using a rubber spatula.
- Use a small cookie scoop and place 8-10 cookies on the baking sheet and bake for 9-10 minutes. We like to add extra chocolate chips to the top before baking.
- Place a towel on the counter and then remove the baking sheet from the oven. Carefully drop the cookie sheet onto the towel. Let the cookies sit on the baking sheet for 2 minutes and then you can transfer to a cooling rack. This step is optional but we find it gives the cookies the best texture.
- Remove cookies from the baking sheet and cool on a wire rack.
- Dust with powdered sugar or sprinkle with Maldon sea salt if desired.
Video
Notes
- To ensure your oven is cooking at the correct temperature we suggest using an oven thermometer to check.
- Add a few chocolate chips or chunks to the tops of the cookie dough balls before baking. This will make your cookies pretty when they come out and look full of chocolate chips on the top not just inside.
Nutrition
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
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