Small Batch Chocolate Chip Cookies Recipe (Makes 6 Cookies!)
on Feb 27, 2011, Updated Feb 25, 2025
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This Small Batch Chocolate Chip Cookies Recipe is a go-to when you only need a few cookies! You know — for the times when you crave a good cookie but don’t need a whole batch! Quick, easy, and a classic chocolate chip cookie taste.
This is a great recipe for smaller families, for kids learning to bake, and for anyone who needs a little help when it comes to portion control (✋ me!). Sometimes you need a late night treat that you don’t have to share with the kids and you don’t need or want a bunch of leftovers.
These small batch cookies are awesome because they make 6-8 cookies (depending on how big you make your cookies), and that’s it. They are the perfect texture and so easy to make.
Who else loves chocolate chip cookies as much as I do?! They are for sure my favorite cookie, if not my favorite dessert, because there’s just something magical about butter, flour, sugar, and chocolate.
Table of Contents
- Why You’ll Love This Recipe
- Ingredients
- Popular Substitutions and Variations
- How to Make Small Batch Chocolate Chip Cookies
- Recipe FAQs
- Expert Tips
- How to Freeze Chocolate Chip Cookies
- My Family’s Favorite Cookies With Chocolate Chips
- More Chocolate Chip Cookie Recipes to Consider
- Super Small Batch – Chocolate Chip Cookies Recipe
24 Best Chocolate Chip Cookie Recipes Ever!
Why You’ll Love This Recipe
- Just Enough: It makes a small batch that is perfect for cravings, date night, after school, and any other occasion where you just don’t need dozens of cookies.
- Quick & Easy: It bakes up so quickly – no standing at the oven for an hour.
- Classic Yumminess: The flavor and texture is perfect!
Ingredients
- Butter
- Brown Sugar
- Granulated Sugar
- Egg
- Vanilla
- All-Purpose Flour
- Baking Soda
- Salt
- Chocolate Chips
See the recipe card below for full information on ingredients and quantities
Popular Substitutions and Variations
- Chocolate Chips: You can use any kind of chocolate chips – milk chocolate, semi-sweet, or dark chocolate and even white chocolate or butterscotch chips if you’re a fan.
- Butter Sub: Margarine will work in place of butter if you don’t have any on hand.
How to Make Small Batch Chocolate Chip Cookies
Step 1: Cream together the butter and sugars using a fork.
Step 2: Break the egg in a small bowl and whisk it well with a fork. Measure out the needed amount of egg and add it to the butter mixture. Mix in the eggs and vanilla.
Step 3: Add the flour, baking soda, and salt to the bowl and stir well to combine. Add the chocolate chips and stir to incorporate.
Step 4: Spoon onto a baking sheet lined with parchment or a baking mat. Plan on 6 to 8 cookies (I always end up with 7 when I use my cookie scoop).
Step 5: Bake at 375 for 8-11 minutes. Let cool on the baking sheet and enjoy!
Recipe FAQs
This recipe will work fine with margarine if that’s what you have on hand though it will have a bit of a different texture and taste.
If you like a more “cake-like” cookie, feel free to add an additional 1 tablespoon of egg (for 2 tablespoons total) and an additional 1 tablespoon of flour. This produces a fluffier cookie.
I like to chill my dough because it reduces the spread of the cookie. Chilled dough produces thicker cookies. I recommend chilling the cookie dough for at least 30 minutes to help with the spreading factor.
Expert Tips
- Butter Measurement Warning: Measuring the butter is the hardest part of this recipe because it’s such a small amount. Be sure to measure the butter correctly or your cookies will be too thin and spread a lot while cooking (it’s happened to me – tastes great but the texture isn’t perfect). If you think you’ve over-measured your butter (your dough will be quite sticky but should be tacky if your measurements are right), just add a bit more flour until the dough resembles a traditional cookie dough, tacky but not sticky.
- Don’t Over Bake: A HUGE mistake among those who bake chocolate chip cookies is over baking! If you wait to take the cookies out when they look done they will be too overdone. You want to take out the chocolate chip cookies BEFORE they look done. They will look a tad doughy and light brown but take them out anyway. The cookies will cool on the baking sheet and set up after a few minutes. Trust me on this one!
How to Freeze Chocolate Chip Cookies
I know this is a small batch of cookies (only 6!) but if you are trying to space out the cookie eating, it’s good to know that you can actually freeze chocolate chip cookies!
To freeze cookies, let them cool completely then store in an air-tight container in the freezer for up to 2 months. A ziplock type freezer bag is a great option or the cookies can be wrapped individually and stored in a container.
My Family’s Favorite Cookies With Chocolate Chips
If you need a bigger batch, be sure to check out my other cookie recipes!
- Classic chocolate chip cookies
- Next-level brown butter chocolate chip cookies,
- Dreamy combo peanut butter chocolate chip cookies
More Chocolate Chip Cookie Recipes to Consider
Chocolate Chip Cookies
Mason Jar Chocolate Chip Cookie Recipe
Chocolate Chip Cookies
Salted Caramel Chocolate Chip Cookie Recipe
Chocolate Chip Cookies
Original Nestle Toll House Cookie Bars
Chocolate Chip Cookies
Salty Chocolate Chip Cookie Recipe
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Super Small Batch – Chocolate Chip Cookies
Ingredients
- 2 tablespoons plus 2 teaspoons butter at room temperature
- 2 tablespoons brown sugar
- 2 tablespoons granulated sugar
- 1 tablespoon egg, well beaten (beat an egg, then measure out 1 tablespoon)
- 1/4 teaspoon vanilla
- 1/4 cup plus 2 tablespoons all-purpose flour
- scant 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup chocolate chips
Instructions
- Preheat the oven to 375 degrees F.
- Cream together the butter and sugars using a fork. A 2-cup glass measuring cup is perfect for this.
- Break the egg in a small bowl and whisk it well with a fork. Measure out the needed amount of egg and add it to the butter mixture. Mix in the eggs and vanilla.
- Add the flour, baking soda, and salt to the bowl and stir well to combine.
- Then add the chocolate chips and stir to incorporate.
- Spoon onto a baking sheet lined with parchment or a baking mat. Plan on 6 to 8 cookies (I always end up with 7 when I use my cookie scoop).
- Bake at 375 for 8-11 minutes.
- Let cool on the baking sheet and enjoy!
Video
Notes
- If you like a more “cake-like” cookie, feel free to add an additional 1 tablespoon of egg (for 2 tablespoons total) and an additional 1 tablespoon of flour. This produces a fluffier cookie.
- You can increase the chocolate chips to 1/3 cup if you’d like.
- Use whatever chocolate chips you like.
- This recipe will work fine with margarine if that’s what you have on hand.
It’s not a bad recipe, but there isn’t a way to actually measure out one table spoon of an egg since it’s a high viscosity/congealing kind of fluid. I spent a whole day trying to get this recipe right and couldn’t do it. You just can’t measure out a beaten egg.
Im just here to say, again, these make THE BEST Cookies ever!
I did add a little extra flour as you recommended, and I recently added some pistachios to the mix with the chocolate chips omg: perfect!!
I love these it was meant to make 5-6 but I got 12
This recipe made perfect cookies, for the first time my chocolate chip cookies are just right. Any tips on how to keep their shape? Mine spread unevenly, even though I refrigerated the dough for a bit
I’d just add another tablespoon of flour to give them a little more structure!
It’s a good recipe the only issue I have is when your told what temperature to preheat the oven at
what the actual heck… deb?
These were absolutely delicious!!!! They have crunchy edges and a gooey inside. These are one of the best cookies I’ve had!!!! They were super easy to make!
Melissa does it work to use an egg substitute like Egg Beaters? Would the measurement be the same? Many thanks!
I do think it would work and yes I think it would be the same measurement! Please let us know if it works!
You can’t freeze chocolate chip cookies……they scream, ” Help, get me out of here now, immediately, pronto!” I’ve tried freezing cookie dough too…..it also screams and begs. No matter where I am in the house I can hear the screams. This recipe sounds perfect for me! I could probably freeze the leftover egg….or just make two batches at once! Chocolate chip cookies are oh so dangerous!!!!
Bahahaha, I get you! That’s why this recipe is so great! Happy baking Debbie!
Thanks for sharing!! I love making cookies with Elizabeth and this is perfect for just a little treat.