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.
Why you’ll love this chocolate chip cookie recipe
- 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.
Ingredients needed
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.
Frequently asked questions
Why didn’t my cookies spread?
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!
Why do I need to chill the dough?
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.
Why are my cookies not soft?
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.
What cookie scoop do you use?
My favorite is a 1.5 tablespoon cookie scoop. I like this one here.
How do you get perfectly round cookies every time?
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!
Storing and freezing instructions
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 RECIPE? ❤️
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
- Total Time: 48 minutes
- Yield: 12 cookies 1x
Description
These chocolate chip cookies are easy to make and require only 9 simple ingredients!
Ingredients
- 5 tablespoons (71g) unsalted butter
- 1/3 cup (72g) light brown sugar
- 2 tablespoons (26g) 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 (80g) all-purpose flour
- 1/3 cup (75g) 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
As soon as the cookies come out of the oven I like to give them a scoot with a cookie cutter to make them into a perfectly round cookie.
You can easily turn these into 6 larger cookies. Scoop out 6 cookies using a #20 cookie scoop (3 tablespoon). Add an extra 2-3 minutes to the bake time.
- Prep Time: 38 minutes
- Bake Time: 10 minutes
- Category: Dessert
- Cuisine: American
Amanda Engvall
Super easy super yummy!! 🫶🏻
Matt
Simply incredible.
Vanessa Valle
Hands down best chocolate chip cookie recipe ever!!!! Super easy one bowl recipe. The flavor of these cookies were super delicious.
schmidtybakes
Awe, thank you so much for sharing Vanessa!! 💕