Crispy edges, soft centers, and just the right amount of chocolate make these the BEST Small-Batch Chocolate Chip Cookies ever! They get mixed up in one bowl and baked so fast, that they’re perfect for a spontaneous treat without a bunch of leftovers.
Small-Batch Chocolate Chip Cookie Recipe
These Small-Batch Chocolate Chip Cookies have quickly become my go-to recipe. I love how easy they are to make and that they make just enough to satisfy a cookie craving.
The combination of the crispy edges with the soft and buttery centers, along with chocolate perfection means that the cookie flavor shines and is over-the-top delicious! These are truly some of the best chocolate chip cookies I’ve ever had. You’re going to love this small-batch chocolate chip cookie recipe!
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Ingredients
I love it when an ingredient list is full of things usually found in my pantry. These cookies only take a handful of basic staples:
- Butter – No need to use an electric hand mixer or stand mixer for these! The melted butter stirs in easily for the perfect texture.
- White Sugar and Light Brown Sugar
- Egg
- All-Purpose Flour
- Salt and Baking Soda
- Vanilla Extract
- Semi-Sweet Chocolate Chips
- Flaky Sea Salt – Optional, but a sprinkle after they come out of the oven is the perfect topping that balances the flavors so well!
How to Make Small-Batch Chocolate Chip Cookies
All you need is one bowl and a rubber spatula to make this cookie dough come together in no time! Follow these steps to make the best cookies ever:
- Mix the butter and sugars, then add the egg and stir well.
- Add the remaining ingredients, except the chocolate chips, and stir well until all of the ingredients are combined. No need to mix the dry ingredients separately in this recipe!
- Add the chocolate chips and distribute them evenly through the dough.
- Scoop the dough with a large cookie scoop and bake the cookies, let them cool on the baking sheet, sprinkle with sea salt, and enjoy!
Variations
Changing things up is easy to do with a simple cookie recipe like this! Here are some ideas of variations you can make:
- Extract – Try almond extract or maple extract as a replacement for the vanilla.
- Chocolate Chips – White chocolate chips, dark chocolate chips, and milk chocolate chips would all be delicious substitutions!
- Add-Ins – Add 1/4 cup finely chopped pecans, coconut flakes, or chopped dried cherries to the dough before baking.
- Substitutions – Use a 1:1 Gluten-Free All Purpose Flour to make these cookies gluten-free. Substitute plant-based butter and dairy-free chocolate chips to make them dairy-free!
RELATED: Substitute Almond Flour for All-Purpose Flour
How to Store Them
Store these Small-Batch Chocolate Chip Cookies in an airtight container at room temperature for 3-5 days, in the refrigerator for 5-7 days, or in the freezer for 1-2 months!
You can also freeze the cookie dough before baking. Freeze the dough balls on a parchment paper-covered baking sheet. Once frozen, put the frozen dough in an airtight container in the freezer. Thaw the dough on the counter before baking or bake from frozen for 6-7 additional minutes.
More Dessert Recipes You’ll Love
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- Turtle Pie Recipe
- Birthday Cake Ice Cream
- Strawberry Tres Leches Cake
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Small-Batch Chocolate Chip Cookies
Equipment
- Sheet Pan
Ingredients
- 1/3 cup unsalted butter melted
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla
- 1/3 cup chocolate chips
- flaky sea salt for topping
Instructions
- Preheat the oven to 350 degrees F.
- In a medium bowl, combine the melted butter and sugars and stir well.
- Add the egg and stir again until the egg is completely incorporated into the dough.
- Add the flour, salt, baking soda, and vanilla and stir until completely combined and all of the flour in incorporated.
- Add the chocolate chips, stirring until they are evenly distributed.
- Scoop dough using a large scoop onto a cookie sheet, leaving space for the cookies to spread as they bake.
- Bake for 12-15 minutes or until the edges are golden brown.
- Let them cool on the baking sheet, top with a sprinkle of flaky sea salt, and enjoy!
Notes
-
- Extract – Try almond extract or maple extract as a replacement for the vanilla.
-
- Chocolate Chips – White chocolate chips, dark chocolate chips, and milk chocolate chips would all be delicious substitutions!
-
- Add-Ins – Add 1/4 cup finely chopped pecans, coconut flakes, or chopped dried cherries to the dough before baking.
-
- Substitutions – Use a 1:1 Gluten-Free All Purpose Flour to make these cookies gluten-free. Substitute plant-based butter and dairy-free chocolate chips to make them dairy-free!
[…] Small-Batch Chocolate Chip Cookies […]