Super Small Batch Chocolate Chip Cookies (Makes 6 Cookies!)

5 from 3 votes

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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.

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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. If you need a bigger batch, be sure to check out my other chocolate chip cookies, brown butter chocolate chip cookies, or peanut butter chocolate chip cookies, too!

Why You’ll Love This Recipe

  • 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.
  • It bakes up so quickly – no standing at the oven for an hour.
  • The flavor and texture is perfect!

Ingredients

  • Butter
  • Brown Sugar
  • Granulated Sugar: just plain white sugar
  • An egg
  • Vanilla
  • All-Purpose Flour
  • Baking Soda
  • Salt
  • Chocolate Chips

See the recipe card below for full information on ingredients and quantities 

  • 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.
  • 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 #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 #5. Bake at 375 for 8-11 minutes. Let cool on the baking sheet and enjoy!

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 #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).

Frequently Asked Questions

Can I use margarine to make small batch of chocolate chip cookies?

This recipe will work fine with margarine if that’s what you have on hand.

How do I make my cookies more fluffy?

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.

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. 

Small batch chocolate chip cookies where the recipes only make 6 cookies for the times when you need a good cookie but don't need a whole batch.

Expert Tips

  • A Word 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.
  • 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

Let the cookies cool completely then store in an air-tight container in the freezer for up to 2 months.

Did you try this recipe? Leave a ⭐️ rating below and share it on InstagramFacebook, and Pinterest!

5 from 3 votes

Super Small Batch – Chocolate Chip Cookies

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!
Prep: 10 minutes
Cook: 10 minutes
Servings: 6 -8 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 

  • 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.

Nutrition

Serving: 1 of 6 cookies, Calories: 125kcal, Carbohydrates: 17g, Protein: 1g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 19mg, Sodium: 83mg, Potassium: 37mg, Fiber: 0.1g, Sugar: 12g, Vitamin A: 130IU, Calcium: 12mg, Iron: 0.3mg
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7 Comments

  1. 5 stars
    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!

  2. Melissa does it work to use an egg substitute like Egg Beaters? Would the measurement be the same? Many thanks!

    1. I do think it would work and yes I think it would be the same measurement! Please let us know if it works!

  3. 5 stars
    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!!!!