Sometimes you need a big batch of cookies, and other times just a few will do. When that’s the case, this Small-Batch Chewy Chocolate Chip Cookie Recipe (6 Cookies) is exactly what you need. It makes only 6 cookies, the perfect amount for 2-3 people to share without leftovers. With simple ingredients and minimal prep, you can whip these up whenever the craving strikes.
These chocolate chip cookie recipes are not the only small-batch recipes I have. If you are looking for others, you need to check out my small-batch snickerdoodles, Small-batch oatmeal raisin cookies, small-batch brownies, and small-batch no-bake cookies.
Tips for making the best chocolate chip cookies
- Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for better mixing and even baking.
- Chill the Dough: Refrigerating the dough for at least 30 minutes helps the cookies hold their shape and enhances the flavor.
- Don’t Overmix: Once you add the dry ingredients, mix just until combined to avoid tough cookies.
- Use Brown Sugar: Brown sugar adds moisture and chewiness.
- Mix in Different Chocolate Types: A mix of milk, dark, and semi-sweet chocolate chips gives a more complex flavor.
- Add a Sprinkle of Salt: A pinch of sea salt on top before baking enhances the sweetness and chocolate flavor.
- Bake on Parchment Paper: Parchment paper prevents sticking and allows for more even browning.
- Watch the Baking Time: Slightly underbake for a soft center, as cookies continue to set as they cool.
Ingredients
- All-purpose flour- If you have followed me for a while, you know I use whole wheat flour in everything. Whole wheat pastry flour would work if you want to use whole grain instead.
- Baking soda
- Salt
- Butter- be sure it is softened.
- Brown sugar and granulated sugar- good chocolate chip cookies always use a blend of both.
- Egg yolk- We won't use the whole egg in this recipe, just the yolk.
- Vanilla
- Chocolate chips- I use semi-sweet, but you can also use milk or dark chocolate if you prefer.
How to make
Start by mixing the flour, baking soda, and salt in a small bowl. Set this aside. Cream together the butter, brown sugar, and granulated sugar. You will want it to be light and creamy. This will take 1-2 minutes on medium speed with a hand or stand mixer.
Pro tip: Creaming butter and sugar contributes to a chewy texture because it helps dissolve the sugar, which affects the moisture content in the cookies. When the sugar is well incorporated, it retains moisture during baking, which results in a softer, chewier cookie. The air incorporated during creaming also helps create a slight rise and keeps the inside of the cookie moist, adding to that chewy texture.
Add the yolk and vanilla to the creamed butter. This time only mix until the egg and vanilla are incorporated, do not overmix. Last is the flour mixture. Incorporate this as well without overmixing.
Last is the chocolate chips. Mix these in as well. The dough will need to be chilled for at least 30 minutes. The batter can be chilled in the bowl you mix it in, or do as I do, and scoop the cookies first. Place them on a parchment-lined baking sheet and set them in the fridge to chill.
At the end of the chilling time, preheat the oven. Bake the cookies for 10-14 minutes. The edges will be a light golden brown. Don't overbake them, or they will be crispy and not as chewy.
Remove them from the oven and let cool on the pan for a few minutes before transferring them to a cooling rack. They can be eaten warm or at room temperature, I promise they are good either way!
Variations
If you are looking to mix up these cookies, let me share a few foods I like to add to my basic chocolate chip cookies. This is a small batch, so only add 1-4 tablespoons of each item, depending on how much you want.
- Dark chocolate, milk chocolate, white chocolate chunks
- Mini chocolate chips
- Chocolate-covered espresso beans
- Dried cranberries
- Dried cherries
- Raisins
- Chopped pecans
- Walnuts
- Macadamia nuts
- Crushed pretzels
- Toffee bits
- M&Ms
- Peanut butter chips
- Shredded coconut
- Caramel bits
Small-Batch Chewy Chocolate Chip Cookie Recipe (6 Cookies)
Ingredients
- 4 tablespoons softened butter
- 5 tablespoons brown sugar
- 1 tablespoon granulated sugar
- 1 egg yolk
- ¼ teaspoon vanilla
- ⅔ cup all-purpose flour minus 1 teaspoon
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ⅓ cup chocolate chips
Instructions
- Mix the flour, baking soda, and salt in a small bowl and set it aside.
- Cream together the butter, brown sugar, and granulated sugar in a medium-sized bowl. I like to do this with a hand mixer, but you can also mix this by hand if you prefer. Mix until it is light and creamy, about 1-2 minutes.
- Add the egg yolk and vanilla. This time, only mix until it is combined. To this, add in the flour mixture and again, mix only until it is combined.
- Last is the chocolate chips. I like to mix these in by hand. The dough will need to be chilled for at least an hour before baking. You can either cover the bowl with saran wrap and place it in the fridge. Or you can scoop out the cookies onto your parchment-lined baking sheet- my preferred method.
- Let the cookies chill for at least one hour. At the end of the chill time, preheat the oven to 350 degrees.
- Bake the cookies for 11-14 minutes. The edges should be lightly browned- don't overdo it or they will be crispy.
- Remove them from the oven and let them cool slightly or enjoy them warm. Of course, don't forget the tall glass of cold milk- the best way to enjoy chocolate chip cookies.
Did you make this recipe? Let me know!