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Home » Baking » Small Batch Chocolate Chip Cookies

Small Batch Chocolate Chip Cookies

Baking· Sweet & Snacky

8 Sep

Crispy edges, soft, chewy middles, and only 15 cookies, this recipe for Small Batch Chocolate Chip Cookies is homemade perfection!

Homemade chocolate chip cookies bring back all sorts of childhood memories. A perfect combination of sugar, butter, and chocolate chips. A guilty pleasure. Easy to make, but every recipe seems to make way too many.

This small batch version is great for when you want to make just a plate of cookies. Enough for a small gathering, or when you are craving a taste, Perfect bites of sugary goodness with crispy edges and soft middles, and just the right amount!

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Ingredients for Small Batch Chocolate Chip Cookies on a board.

What You’ll Need to Make Small Batch Chocolate Chip Cookies

  • Butter – we use regular salted butter. The butter needs to be softened, not melted, so that the cookies don’t flatten. Unsalted butter may also be used.

  • White Sugar – Pantry staple, white granulated sugar.

  • Brown Sugar – light or dark brown sugar can be used, packed.

  • Eggs – white or brown, 1 large.

  • Vanilla Extract – this ingredient should not be skipped. It adds an awesome flavor to the cookies!

  • Flour – white, all purpose, nothing fancy.

  • Pantry Staples – baking soda, salt.

  • Chocolate Chips – we use semi-sweet or milk chocolate chips but any flavor of chips, nuts, dried fruit (raisins, cranberries) or any combination may be used.


Softening the butter using a preheated glass trick.

A Note About Softening the Butter

We have found that softened butter (not melted butter) works best in this recipe. We typically leave it out on the counter to soften but if you are in a pinch for time, try this:

  • Boil some water in a kettle.
  • Get a large glass and pour the boiling water water into the glass. Let it sit for 3-5 minutes.
  • Pour the water out and set it the glass upside down over the butter stick on a cutting board.
  • Leave for fifteen minutes.
  • Remove the glass and the butter will be softened.


Do I really need to chill the cookie dough?

Small Batch Classic Chocolate Chip Cookies comparison.

Finished small batch chocolate chip cookie up close on a plate, ready to eat.

How to Make Small Batch Classic Chocolate Chip Cookies

We all love chocolate chip cookies because they bring back all sorts of childhood memories. This small batch version is great for when you want to make just enough for a small gathering, or when you are craving a taste,

Crispy edges, soft, chewy middles, and only 15 cookies, this recipe for Small Batch Chocolate Chip Cookies is a great way to satisfy the craving with a perfect plate of cookies!

Butter and sugars in the bowl of a stand mixer.

Using a mixer on medium speed, cream together the butter and the sugars.

Adding egg and vanilla into the mix.

Add egg and vanilla and mix until the mixture is smooth.

Adding baking soda and beginning to slowly mix in the flour.

Add baking soda, salt and 1/2 cup of flour. Mix until completely incorporated and then add remaining flour 1/2 cup at a time, scraping the sides of the bowl as necessary until completely blended.

Stirring in the chocolate chips for the Small Batch Chocolate Chip Cookies.

Remove the mixer and using a spatula, stir in the chocolate chips.

Chilling the cookie dough prior to portioning.

Cover and place the dough into the refrigerator to chill for at least 30 minutes.

Using a cookie scoop to portion the Small Batch Chocolate Chip Cookies.

Preheat the oven to 350 degrees F with the rack in the middle. Line two small baking sheets with silicone baking mats, parchment paper, or lightly grease with cooking spray.

Using a 1 1/2 or a 2 inch cookie scoop, scoop refrigerated dough and place onto the prepared baking sheet, leaving about 2 inches between cookies.

Finished Small Batch Chocolate Chip Cookies on a baking sheet.

Bake for 10-13 minutes until the cookies are lightly browned on the edges. The centers will still be soft. Allow to cool on the baking sheets.

Serve immediately and store in an airtight container or zip top bag. Enjoy!

Finished Small Batch Chocolate Chip Cookies on a plate, ready to eat.

Other Sweet SHareables You May Like

Banana Chocolate Chip Mini Muffins – bite sized, easy and delicious!

Butterscotch Ranger Cookies – a little bit of everything when you want something a little out of the ordinary.

Brown Sugar Candy – decadent and rich little bites of crumbly brown sugar heaven.

Candied Party Popcorn – a whole rainbow of color and flavor possibilities!

Seven Layer Magic Bars – Graham cracker, chopped pecans, chocolate, butterscotch and coconut wrapped in sweet and gooey caramel.

Small Batch Chocolate Chip Cookies

Crispy edges, soft, chewy middles, and only 15 cookies, this recipe for Small Batch Chocolate Chip Cookies is homemade perfection!
Print Pin Rate
Prep Time: 5 minutes minutes
Cook Time: 15 minutes minutes
Dough Chilling Time: 30 minutes minutes
Total Time: 50 minutes minutes
Servings: 15 cookies
Calories: 218kcal

Equipment

  • Stand mixer or hand mixer
  • 1 1/2 or 2 inch cookie scoop

Ingredients

  • 1/2 cup butter softened, NOT melted
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups flour
  • 1 cup chocolate chips
Prevent your screen from going dark

Instructions

  • Using a mixer on medium speed, cream together the butter and the sugars.
  • Add egg and vanilla and mix until the mixture is smooth.
  • Add baking soda, salt and 1/2 cup of flour. Mix until completely incorporated and then add remaining flour 1/2 cup at a time, scraping the sides of the bowl as necessary until completely blended.
  • Remove the mixer and using a spatula, stir in the chocolate chips.
  • Cover and place the dough into the refrigerator to chill for at least 30 minutes.
  • Preheat the oven to 350 degrees F with the rack in the middle. Line two small baking sheets with silicone baking mats, parchment paper, or lightly grease with cooking spray.
  • Using a 1 1/2 or a 2 inch cookie scoop, scoop refrigerated dough and place onto the prepared baking sheet, leaving about 2 inches between cookies.
  • Bake for 10-13 minutes until the cookies are lightly browned on the edges. The centers will still be soft. Allow to cool on the baking sheets.
  • Serve immediately and store in an airtight container or zip top bag. Enjoy!

Nutrition *

Calories: 218kcal | Carbohydrates: 31g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 169mg | Potassium: 64mg | Fiber: 0.3g | Sugar: 21g | Vitamin A: 205IU | Calcium: 20mg | Iron: 1mg
* The information shown is an estimate provided by an online nutrition calculator.
Have you tried this recipe? Post a pic and mention @TheRecipeBandit or tag #therecipebandit!

  • Michelle Mundy

    As a busy working mom with kids on the go, I know how important it is to be able to make simple and delicious meals using everyday ingredients. The recipes shared here are family friendly with easy to understand step by step instructions. Tried and true, from our family to yours. Welcome to The Recipe Bandit! Click here to read more about me.

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About Me

  • Michelle Mundy

    As a busy working mom with kids on the go, I know how important it is to be able to make simple and delicious meals using everyday ingredients. The recipes shared here are family friendly with easy to understand step by step instructions. Tried and true, from our family to yours. Welcome to The Recipe Bandit! Click here to read more about me.

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