Small Batch Chocolate Chip Cookies where the recipe only makes 6 cookies – for the times when you crave a good cookie but don’t need a whole batch!
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 (that’s me, too). 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.
Small Batch Chocolate Chip Cookie
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.
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.
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.
Can I freeze chocolate chip cookies?
Yes! Let the cookies cool completely then store in an air-tight container in the freezer for up to 2 months.
Should I refrigerate cookie dough before baking?
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.
Frequently Asked Questions:
This recipe will work fine with margarine if that’s what you have on hand.
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!
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.
Words of 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.
More cookie recipes:
- Small Batch Double Chocolate Brownies
- The Best Chewy Chocolate Chip Cookie Recipe (big batch for lots of cookies! It's so good!)
- Easy Oatmeal Cookie Recipe
- Soft Gingerbread Cookie Recipe
If you’ve tried this small batch cookie recipe or any other recipe on Bless this Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories AND add your photo to your comment so that other can see your creation.Print
Small batch chocolate chip cookies where the recipe only make 6 cookies - for the times when you need a good cookie but don't need a whole batch!
- 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)
- ¼ teaspoon vanilla
- ¼ cup plus 2 tablespoons all-purpose flour
- scant ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ¼ cup chocolate chips
- 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!
- 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 ⅓ 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.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Cookies
- Method: Oven
- Cuisine: American
Keywords: chocolate chip cookies, chocolate, cookies, butter, small batch, baking, small batch baking, baking for one, baking for two
Love these small batch chocolate chip cookies? You might also like these recipes:
- The Best Chocolate Chip Cookie Recipe Ever (for when you DO need a normal-sized batch. These are perfect!)
- The Best Chocolate Chip Granola Bar Recipe
- Oatmeal Chocolate Chip Cookies
- Perfect Peanut Butter Chocolate Chip Cookies
- Small Batch Double Chocolate Brownies (my other favorite small batch recipe!)
I hope that this recipe is a fun one for you to make, whether you make it on a night to enjoy without the kids or in the afternoon with your kids. This is a great small batch chocolate chip cookie recipe that just happens to make 6 cookies! Enjoy from my kitchen to yours.