Small batch chocolate chip cookies are soft, chewy & completely irresistible. They’re made with melted butter, no mixer, and there’s no chilling required – so you can go from cookie craving to a plate of warm cookies in no time. 
This easy recipe for chocolate chip cookies makes just 6 cookies – so it’s the perfect small batch recipe for when you’re craving cookies but can’t trust yourself with a full batch of cookies sitting on the kitchen counter. They’re chewy, perfectly buttery, and soft in the middle with slightly crispy edges. Plus – they’re filled with tons of melted chocolate chips for the perfect small batch chocolate chip cookies.
This cookie recipe is also way faster than making traditional chocolate chip cookies for a few key reasons:
- You don’t need to wait for the butter to soften because we’re using melted butter instead.
- Everything is mixed by hand – so you don’t need to take out your electric mixer (or clean it for that matter either).
- There’s no need to chill the dough before baking.
- Because it only makes 6 cookies, you don’t need to spend time forming it into balls and baking 1 cookie sheet at a time.
Ingredients for Making Small Batch Cookies
For this recipe you’ll need:
- ¼ cup unsalted butter (or salted works too)
- 6 tablespoons brown sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- ⅔ cup all-purpose flour
- ¼ teaspoon baking soda
- a pinch of salt (optional)
- ¼ cup chocolate chips.
Can I make these cookies without brown sugar? Feel free to use white sugar instead if that’s all you have on hand. I personally prefer brown sugar because it adds a delicious caramel flavor and creates a softer, chewier texture.
Here’s what to do:
- In a small bowl stir together the melted butter and brown sugar.
- Mix in the egg yolk and vanilla.
- Then stir in the flour and baking soda.
- Mix in the chocolate chips.
- Form the dough into 6 balls, ensuring that they’re taller than they are wide.
- Place 2-3 inches apart on a lined cookie sheet.
- Bake for 8-10 minutes at 350F degrees, or until the tops look just set.
For crispier edges, you can bake the cookies on a lightly greased cookie sheet. Then when the cookies come out of the oven, I like to add just a couple extra chocolate chips on top of each cookie for that perfect “bite-me” look. And because more chocolate chips is always better.
This small batch chocolate chip cookie recipe is perfect for 2 people if you’re a little greedier or 3 people if you have a little more self-control. I don’t recommend making it for 4 or 5 people though… because you might have an argument over who gets a second cookie.
For more chocolate chip cookie recipes:
- Pudding Chocolate Chip Cookies – these are ridiculously soft & chewy every time
- White Chocolate Chip Cookies – for a delicious switch up
- Edible Chocolate Chocolate Chip Cookie Dough that’s completely safe to eat
- Oatmeal Chocolate Chip Cookies – these are the most popular cookie recipe on my blog
Small Batch Chocolate Chip Cookies
Ingredients
- ¼ cup unsalted butter melted
- 6 tablespoons brown sugar
- 1 large egg yolk
- ⅔ cup all-purpose flour spooned & leveled
- ¼ teaspoon baking soda
- pinch salt
- ¼ cup chocolate chips
Instructions
- Preheat the oven to 350F degrees. Line a cookie sheet with parchment paper.
- In a small bowl stir together the melted butter and brown sugar.
- Stir in the egg yolk and vanilla extract.
- Stir in the flour, baking soda and salt.
- Mix in the chocolate chips.
- Form the dough into 6 balls that are taller than they are wide and place 2 inches apart on the lined cookie sheet.
- Bake for 8-10 minutes, or until the tops are just set.
Delicious! I recommend browning the butter as it adds a very nice taste, but it is not necessary. I will DEFINITELY make again! 😋
I think brown butter makes everything better 😉
I LOVED these cookies and they were so easy to make