These classic small batch chocolate chip cookies are soft and chewy with crisp edges, and they're easy to make with simple pantry ingredients. This recipe makes just one sheet of cookies, perfect whether you're for baking for two or just craving something sweet for yourself for the week ahead.
Let's be honest. There are nights when you want need warm, homemade chocolate chip cookies, but not a whole batch taking over the fridge. This small batch cookie recipe is made for just those moments. Tip: If you don't have time to wait for the dough to chill (about 1 hour), you could also consider these equally delicious small batch brownies to fix a chocolate craving.
This is a recipe that I've made soooo many times over the years and I think it's pretty close to the perfect chocolate chip cookie now (if I may say so myself.) 😉 I've also been on a mission to not just create a seriously good small batch recipe for chocolate chip cookies, but also an easy one with simple instructions. I'm so excited to share it with you!
🌿 Ingredients
Feel free to use your favorite kind of chocolate chips and swap milk chocolate for the dark chocolate if you'd like. I used semi-sweet chocolate chips and a Lindt 70% Cocoa Dark Chocolate bar for the dark chocolate.
See recipe card below for exact quantities.
📝 Instructions
✔️ Tips for success
- When you measure out your flour, make sure you don't just scoop it out of the bag or container directly with a measuring cup; instead, use a regular spoon to scoop flour into a measuring cup, then level off with a knife (this will prevent over-measuring your flour.)
- The brown sugar should be packed when you measure it; you can use the back of a spoon or a knife to pack down.
- The combination of sugars is the key in this recipe; the white sugar creates the crispy edges, and the brown sugar gives the cookies their rich caramelly flavor.
- The cornstarch helps soften the flour and gives these cookies a little chewiness. So if you love chewy chocolate chip cookies you definitely won't want to leave it out.
- Sea salt is preferred for this recipe, but you can also substitute slightly less table salt.
- Make sure your baking soda is fresh and hasn't expired!
- The butter and egg should be at room temperature. If you need to warm the butter in the microwave in a pinch just make sure it's not runny when you make the dough.
- Use pure vanilla extract.
- You can use any kind of chocolate chips or chunks you like; I love chopping up a dark chocolate bar in addition to the chips as is written here.
- The dough should be refrigerated for at least 1 hour for best results. If you don't chill the dough, the cookies will spread too much.
💭 FAQ
Yes, you'll need either a hand mixer or a stand mixer to cream the butter and sugar together and mix the batter for this recipe.
Yes; you'll need to chill the batter for this chocolate chip cookie recipe so that the cookies don't spread too much during baking.
To make chocolate chip cookies softer, make sure you don't leave out the cornstarch as it'll help with a chewier texture. And, don't forget to chill the dough before you bake your cookies.
Yes! You can refer to this gluten-free chocolate chip cookie recipe to make these cookies gluten free.
🍳 Recipe
Small Batch Chocolate Chip Cookies (For One or Two)
Ingredients
Equipment
Method
- Whisk the flour, cornstarch, salt and baking soda in a large bowl and set aside. Chop the dark chocolate into small chunks if you haven't already.1 ¼ cups all-purpose flour, 1 teaspoons cornstarch, ½ teaspoon sea salt, ½ teaspoon baking soda
- Place the room temperature butter and both sugars into a second mixing bowl and beat together until creamy using either a hand mixer or stand mixer with a paddle attachment. Scrape down the sides of the bowl and then add the vanilla and egg and beat 30 seconds more.½ cup (1 stick) unsalted butter, ⅓ cup white sugar, 6 tablespoons packed light brown sugar, 1 teaspoon vanilla extract, 1 large egg
- Add half of the dry mixture to the wet ingredients and mix on low for about 20 seconds; add the rest of the dry mixture and continue to mix just until incorporated. Use a silicone spatula or wooden spoon to fold in the chocolate chips and chunks.6 ounces semi-sweet chocolate chips, 2 ounces dark chocolate
- Place the batter in the refrigerator and chill for a minimum of 1 hours, or overnight. Tip: to chill the dough faster, divide into 2 separate bowls.
- Center a rack in the oven and preheat to 375°F (190°C). Line a baking sheet with parchment paper. Place 9 rounded spoonfuls of batter onto the sheet at least 2 inches apart and bake for 11-12 minutes (see notes), rotating the cookie sheet once. Remove the cookies from the oven once the edges are just starting to brown and the tops are golden (the middle should still look soft.)
- Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a cooling rack using a spatula.
- Enjoy the cookies while they're warm; there's nothing better!
Nutrition
Notes
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