These small batch chocolate chip cookies are perfect when you’re craving a cookie, but don’t want to make a large batch. This easy recipe yields 12 cookies and only requires a 30 minute chill time. Plus, you only need 9 simple ingredients that you probably have in your pantry!
Don’t want a large batch of cookies tempting you? I got you.
Ingredients
- 5 tablespoons unsalted butter
- 1/3 cup light brown sugar
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg yolk
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup + 2 tablespoons all-purpose flour
- 1/3 cup mini semi-sweet chocolate chips
Step by step instructions
Note: Find the full ingredient measurements and instructions in the recipe card at the bottom of this page.
- Microwave butter in heatproof bowl for 30 seconds on high until melted. Set aside to cool for a couple minutes. Add brown sugar and granulated sugar and mix until combined.
- Add egg yolk and vanilla extract and mix until combined.
- Add salt, baking soda, and flour and mix until just combined.
- Mix in chocolate chips. Be careful not to over mix.
- Line a baking sheet with parchment paper. Scoop out 12 cookies. Refrigerate dough for 30 minutes.
- Preheat oven to 350° F. Bake for 10-11 minutes.
Why you’ll love these chocolate revel bars
- They are made in one mixing bowl and all you need is a whisk!
- No stand mixer required.
- They are perfect for when craving only a few cookies.
- Yields 12 chocolate chip cookies.
- You can easily freeze the dough and have cookies on hand whenever you want!
- These cookies are soft and chewy just like my monster cookies and peanut butter chocolate swirl cookies.
Frequently asked questions
If your cookies didn’t spread, you probably added too much flour. If you don’t have a kitchen scale, you can use the scoop and level method. Even an extra tablespoon of flour will make a huge difference!
Chilling the dough for 30 minutes allows the fats to solidify and the dough to dry out resulting in a higher concentration of sugars. The cookie will not spread as much and will be chewy and delicious.
If your cookies aren’t soft, chances are you over baked them. Even an extra minute will make a big difference. When you pull them out, the center will look soft, but they will set as they cool on the baking sheet.
My favorite is a 1.5 tablespoon cookie scoop. I like this one here.
As soon as you remove the cookies from the oven, use a cookie/biscuit cutter and gently scoot them into a circle. Be careful not to scoot too hard or they may smoosh together. You could also use a small bowl that’s slightly larger than the cookies too!
How to store and freeze
These cookies are best fresh, but can be kept in an air tight container up to 3 days.
To freeze the cookie dough, roll the dough into balls and place them on a plate and set in the refrigerator for 15 minutes. Then transfer them to a freezer safe ziploc bag and freeze for up to 3 months. Remember to label the dough with what it is, the date you made the batch, and the baking time as well. Add an additional 1-2 minutes onto the baking time when baking frozen dough.
Did you make this?
Please rate the recipe and leave a comment below. This helps other readers decide if this is a great recipe to bake. Be sure to tag me on Instagram using @schmidtybakes so I can see. I love to see what you’re baking!
Chocolate Chip Cookies
Ingredients
- 5 tablespoons unsalted butter
- 1/3 cup light brown sugar
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg yolk (room temperature)
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup + 2 tablespoons all-purpose flour
- 1/3 cup mini semi-sweet chocolate chips
Instructions
- Microwave butter in heatproof bowl for 30 seconds on high until full melted. Allow to cool for a few minutes. Add brown sugar and granulated sugar and mix until combined.
- Add vanilla extract and egg yolk and mix until combined.
- Add salt, baking soda, and flour and mix until just combined. There should still be some streaks of flour visible.
- Stir in chocolate chips. Be careful not to over mix.
- Line a baking sheet with parchment paper. Scoop out 12 cookies using a #40 (1.5 tablespoon) cookie scoop. Refrigerate dough for 30 minutes.
- Preheat oven to 350° F. Bake for 10-11 minutes. Sprinkle with flaky sea salt. Allow to cool slightly before serving.
Notes
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Super easy super yummy!! 🫶🏻
Simply incredible.
Hands down best chocolate chip cookie recipe ever!!!! Super easy one bowl recipe. The flavor of these cookies were super delicious.
Awe, thank you so much for sharing Vanessa!! 💕