Small Batch Chocolate Chip Cookies

If you’re craving chocolate chip cookies but don’t want to make a big batch, this recipe is for you! It makes just six regular (or four large!) cookies. The cookies come out soft and chewy. And the best part? You can make the recipe in the oven or air fryer. 

I love this recipe! It’s so quick to make and the cookies come out perfect. You can whip up a batch whenever you feel like cookies. Pro tip: make a batch when you have a friend over! They’ll ooh and aah over them.

And if you like this recipe but want to make a larger batch, I got you! My brown sugar chocolate chip cookie recipe is what you need.

Ingredients you need to make these cookies.

• Flour. Use all-purpose or bread flour. If you use bread flour, the cookies come out extra thick and chewy. 
• Brown sugar. Light or dark brown sugar works. 
• Egg yolk. One egg yolk brings the dough together and adds richness. Don’t skip it.
• Baking soda. A tiny amount of baking soda helps the cookies rise. 
• Salt. Enhances the flavors.
• Vanilla extract. You just need a little.
• Chocolate Chips. Use your favorite! Chips, chunks. Dark chocolate. Milk chocolate. They’re all great. 
• Nuts (optional) Add two tablespoons of chopped nuts.

How to Make a Small (and Perfect!) Batch of Chocolate Chip Cookies

1. Combine the melted butter with the brown sugar in small bowl. Stir until it’s smooth. I like to use a small spatula to do this.
2. Add the egg yolk and vanilla extract. Mix until it’s nice and creamy.
3. Stir in the flour, baking soda, and salt.
4. Mix until a dough forms.

5. Add the chocolate chips. If you’re using nuts, stir them in with the chocolate chips. At this point, you can chill the dough for about 10 minutes. It’s an optional step but it keeps the dough from spreading as the cookies bake.

6. Scoop the dough, a little over two tablespoons each, onto a parchment-lined pan. Or onto your air fryer try.
7. Bake until the cookies are golden brown on the edges. A pan takes about 10 minutes.

Helpful Tips

• If you have a kitchen scale, use it for this recipe! Since the amount needed of each ingredient is so small, a scale helps with accuracy. 
• Don’t have a ⅛ teaspoon measuring spoon? No problem! Fill a ¼ teaspoon spoon half full.
• Melt the butter in the microwave on low heat. It keeps the butter from splattering.
• You don’t need to make 6 cookies. You could make four or even two (really big!) cookies.

Print

Small Batch Chocolate Chip Cookie Recipe

This recipe makes six chocolate chip cookies. They’re soft and chewy and the dough takes only a few minutes to make. It’s perfect for those times when you want a homemade cookie but don’t want to make a whole batch.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 6 cookies

Ingredients

• 3 tablespoons butter, melted (42 grams)
• ¼ cup brown sugar (57 grams)
• 1 large egg yolk
• ¼ teaspoon vanilla extract
• ½ cup all purpose flour (65 grams)
• ¼ teaspoon salt
• ⅛ teaspoon baking soda, see note
• ¼ cup chocolate chips (42 grams)
• 2 tablespoons chopped nuts

Instructions

1. Preheat oven to 350℉ or an air fryer to 325℉.

2. Stir together melted butter and brown sugar in a small bowl until smooth. Add the egg yolk and vanilla extract. Stir until smooth and creamy.

3. Add the flour, baking soda, and salt. Stir until a dough forms. Add the chocolate chips (and nuts, if using) and mix.

4. Chill the dough for 10 minutes. (This is optional. It helps keep the cookies from spreading.)
5. Scoop dough, about two tablespoons each, onto a parchment-lined baking sheet. Or onto the air fryer pan.
6. Bake until the edges are golden brown. A batch takes about 10 minutes in both the oven and air fryer.

7. If you have any cookies left, they keep for about three days covered at room temperature.

Recipe Notes

Don’t have an ⅛ teaspoon measuring spoon? No problem! Fill a ¼ teaspoon spoon half full.