Craving freshly baked cookies but don’t want a dozen tempting you from the counter? These small batch chocolate chip cookies are made just for those moments when you want something insanely good, fast, and in a reasonable portion. This small batch cookie recipe gives you all the soft and chewy goodness of classic homemade chocolate chip cookies, without the leftovers or the fuss.
You’ll only need one bowl, a handful of pantry ingredients, and a few minutes of hands-on time. Whether you’re baking chocolate chip cookies for two, treating yourself after a long day, or satisfying a late-night craving, this quick, no chill recipe fits right into your schedule. Warm, gooey centers, lightly crisp edges, and melty chocolate in every bite—these cookies prove you don’t need a big batch to get big flavor.
Why You’ll Love These Small Batch Chocolate Chip Cookies
When a craving hits, you don’t always want a mountain of sweets in the kitchen. That’s where this small batch cookie recipe really shines. It gives you the joy of freshly baked small batch chocolate chip cookies, without a sink full of dishes or a week’s worth of leftovers.
Here’s what makes this recipe so good:
Perfect amount for one or two people
Baking just for yourself or sharing with someone special? These chocolate chip cookies for two are portioned so you get enough to enjoy, but not so many that you’re tempted for days.
Quick and low-effort
This is a true quick chocolate chip cookies situation: no long prep, no complicated steps, and no special equipment. From mixing the dough to pulling warm cookies from the oven, everything moves fast and smoothly.
One bowl, minimal cleanup
All the mixing happens in a single bowl, so you’re not juggling lots of tools. One bowl chocolate chip cookies mean more time enjoying dessert and less time scrubbing dishes.
Same flavor as a full-size batch
Even though it’s a small batch dessert recipe, you still get that classic bakery-style experience: golden edges, soft centers, and plenty of melty chocolate in every bite. Nothing feels “scaled down” except the quantity.
Ideal for flexible cravings
Want to bake now and later? You can bake a few cookies and chill or freeze the rest of the dough for another day. It’s an easy way to keep fresh, warm cookies in your future without committing to a huge batch.
If you’ve ever wished you could make “just enough” cookies without compromising on taste or texture, this recipe is designed to fit exactly that moment.
Ingredients for Small Batch Chocolate Chip Cookies
These small batch chocolate chip cookies use simple pantry staples, so you can go from craving to cookie in minutes. Here’s what you’ll need:
Dry ingredients
¾ cup (90 g) all-purpose flour – Spoon and level it so your cookies stay soft, not dry.
¼ tsp baking soda – Helps the cookies spread just enough and stay tender.
¼ tsp fine sea salt – Balances the sweetness and boosts the chocolate flavor.
Wet ingredients
4 tbsp (55 g) unsalted butter, melted and slightly cooled – Melted butter gives these one bowl chocolate chip cookies a rich, chewy texture.
3 tbsp packed light brown sugar – Adds moisture and a subtle caramel note.
2 tbsp granulated sugar – Helps the edges turn lightly crisp.
1 large egg yolk – Perfect for a small batch cookie recipe; it adds richness without making too much dough.
½ tsp pure vanilla extract – For that classic homemade cookie aroma.
Chocolate and optional extras
⅓–½ cup (60–85 g) semi-sweet chocolate chips or chunks – Use good-quality chocolate for insanely good flavor in every bite.
Flaky sea salt, for sprinkling (optional) – A light pinch on top turns these chocolate chip cookies for two into a bakery-style treat.
Tip: If you like your cookies extra chocolatey, lean toward the higher amount of chocolate chips. Prefer more dough than chips? Start with the lower end and adjust next time to match your perfect bite.
How to Make These Small Batch Chocolate Chip Cookies
Follow these simple steps and you’ll have warm, gooey cookies in no time. This small batch cookie recipe comes together in one bowl, making it perfect for a quick treat.
Preheat the oven and prepare your pan
Heat your oven to 350°F (175°C).
Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and help the cookies bake evenly.
Mix the wet ingredients
In a medium mixing bowl, whisk together the melted, slightly cooled butter, brown sugar, and granulated sugar until the mixture looks smooth and glossy.
Add the egg yolk and vanilla extract, then whisk again until everything is fully combined. This is the base that keeps your small batch chocolate chip cookies soft and chewy.
Add the dry ingredients
Sprinkle the flour, baking soda, and salt directly over the wet mixture.
Using a spatula or wooden spoon, gently fold the dry ingredients in until no streaks of flour remain. Avoid overmixing; a few small lumps are better than tough cookies.
Fold in the chocolate
Add the chocolate chips or chunks and fold them evenly through the dough.
The dough will be soft but should hold together. If it feels very sticky, let it sit for 5 minutes; this quick rest helps the flour hydrate.
Scoop and shape the cookies
Scoop the dough into 4–6 even portions, depending on how big you like your cookies.
Roll each portion into a ball and place them on the prepared baking sheet, leaving space for spreading. For bakery-style tops, press a few extra chocolate chips onto each mound.
Bake until just set
Bake for 8–11 minutes, or until the edges are lightly golden and the centers still look slightly soft.
Remember: for soft and chewy one bowl chocolate chip cookies, it’s better to pull them out a little underdone than overbaked. They’ll continue to set on the hot pan.
Cool and finish
Let the cookies cool on the baking sheet for 5–10 minutes, then transfer them to a wire rack if you like a firmer texture.
While they’re still warm, sprinkle a tiny pinch of flaky sea salt on top for that “insanely good” sweet-salty finish.
In just a few steps, you’ve turned a simple dough into quick chocolate chip cookies that feel like a special treat, perfectly portioned for one or two people.
Pro Tips and Tasty Variations
These small batch chocolate chip cookies are simple as written, but a few smart tweaks can help you dial in your perfect texture and flavor. Think of this section as your shortcut to getting bakery-style results from a tiny batch.
Pro Tips for Perfect Small Batch Chocolate Chip Cookies
Measure the flour gently
For a small batch cookie recipe, even a little extra flour can make the dough stiff and the cookies dry. Spoon the flour into your measuring cup and level it with a knife instead of packing it in.
Let the butter cool slightly
If the melted butter is piping hot, it can scramble the egg yolk and make the dough greasy. Aim for warm, not hot—when the bowl feels just slightly warm to the touch, you’re good to go.
Don’t overmix the dough
Once you add the flour, stir only until you no longer see dry streaks. Overmixing develops too much gluten, which can turn soft and chewy small batch chocolate chip cookies into tough ones.
Adjust bake time for your texture
For softer, gooier centers, pull the cookies from the oven when the edges are just lightly golden and the middle still looks a bit soft.
For a slightly firmer bite with crisp edges, leave them in the oven for another minute or two.
Use good-quality chocolate
Because you’re only making a few cookies, every chip counts. Semi-sweet or dark chocolate chips—or a chopped chocolate bar—will make these quick chocolate chip cookies taste like something from a café.
Chill briefly for thicker cookies (optional)
If you prefer thicker, bakery-style chocolate chip cookies for two, pop the dough in the fridge for 15–20 minutes before baking. Chilling slows the spread and concentrates the flavor.
Rotate the pan if needed
If your oven has hot spots, rotate the baking sheet halfway through the bake so all cookies brown evenly. This small step can make your small batch dessert recipe look more professional.
Easy Variations to Try
Once you love the base recipe, it’s fun to play. Here are a few variations that keep the small batch chocolate chip cookies insanely good while matching different moods and cravings:
Nutty crunch
Fold in 2–3 tablespoons of chopped walnuts, pecans, or hazelnuts along with the chocolate chips. The nuts add texture and a toasty flavor that pairs beautifully with the caramel notes from the brown sugar.
Double chocolate
Replace 1 tablespoon of flour with unsweetened cocoa powder and use chocolate chunks instead of chips. You’ll get rich, fudgy cookies with melty pockets of chocolate—perfect when you want an extra-intense treat.
Salted caramel twist
Gently press a few soft caramel bits or caramel chips into the tops of the dough balls before baking, then finish with flaky sea salt. The mix of sweet caramel and salty crunch makes these one bowl chocolate chip cookies feel extra special.
Espresso upgrade
Stir in ¼ teaspoon of instant espresso powder with the dry ingredients. It won’t make the cookies taste like coffee, but it deepens the chocolate flavor and gives your small batch cookie recipe a subtle grown-up edge.
Mini cookie bites
Scoop the dough into smaller portions to make 8–10 mini cookies instead of larger ones. Shorten the bake time by 1–2 minutes. These bite-size cookies are great for sharing or serving alongside ice cream.
Simple spice variation
Add a tiny pinch of ground cinnamon with the flour for a cozy, warm background flavor. It’s a small change that makes your quick chocolate chip cookies feel extra comforting.
Gluten-free option
Swap the all-purpose flour for a trusted 1:1 gluten-free baking blend. For best results, choose a blend that includes xanthan gum so the cookies hold their shape and still bake up soft and chewy.
Serving Suggestions
One of the best parts about small batch chocolate chip cookies is how easy they are to turn into a cozy moment, a mini celebration, or a quick dessert for two. Here are some simple ideas to help you enjoy every warm, gooey bite.
Enjoy Them Fresh from the Oven
These cookies are at their best when the chocolate is still soft and melty. Try:
Letting them cool for 5–10 minutes so the centers set but stay chewy.
Breaking one open while it’s still slightly warm for that “insanely good” first bite.
Pairing your small batch chocolate chip cookies with:
A cold glass of milk
A mug of coffee or espresso
Hot chocolate or a chai latte for a cozy treat
Turn Them into a Simple Dessert for Two
Because this is a small batch dessert recipe, it’s naturally perfect for sharing:
Date night dessert
Serve a few cookies on a small plate with two glasses of milk or wine.
Add a pinch of flaky sea salt on top right before serving for a bakery-style finish.
Movie or game night snack
Pile the cookies into a small bowl and pass them around while you watch a movie.
Add a handful of extra chocolate chips or nuts on the side for some crunch.
Make It a Little More Indulgent
If you want to dress up your quick chocolate chip cookies, a few easy additions can turn them into a full dessert experience:
Cookie and ice cream combo
Serve warm cookies with a scoop of vanilla, chocolate, or caramel ice cream.
Drizzle with chocolate sauce or caramel sauce for an extra treat.
Mini ice cream sandwiches
Let the cookies cool completely.
Place a small scoop of ice cream between two cookies, gently press, then roll the edges in mini chocolate chips or crushed nuts.
Enjoy right away or freeze briefly to firm them up.
Dessert board for one or two
Arrange small batch chocolate chip cookies on a board with:
Fresh berries or sliced fruit
A few squares of dark chocolate
Nuts or pretzels for a salty contrast
Storing and Reheating
If you happen to have a cookie or two left (it’s rare, but it happens), you can still enjoy them later:
Store cooled cookies in an airtight container at room temperature for 1–2 days.
To bring back that fresh-baked feel, warm a cookie in the microwave for about 5–10 seconds until just slightly soft and warm.
These serving ideas keep your small batch chocolate chip cookies flexible and fun, whether you’re treating yourself, sharing with someone special, or building a simple dessert that tastes like it came from a bakery.
Final Thoughts on These Small Batch Chocolate Chip Cookies
When you want something sweet without committing to a full tray of cookies, this small batch chocolate chip cookies recipe is the perfect solution. It gives you everything you love about classic homemade cookies—soft centers, crisp edges, and pockets of melty chocolate—in a smaller, more manageable portion. No leftover temptations, no complicated steps, just a simple small batch cookie recipe you can rely on.
These quick chocolate chip cookies are ideal for weeknights, last-minute guests, or those evenings when you just need a warm dessert for one or two people. With one bowl, a few pantry ingredients, and less than half an hour, you can go from craving to cozy treat.
Once you’ve tried the base version, don’t be afraid to experiment. Swap in different chocolate, add nuts, try a pinch of espresso powder, or turn them into ice cream sandwiches. This small batch dessert recipe is designed to be flexible, approachable, and easy to customize—so you can keep coming back to it whenever the cookie craving hits.
Explore more irresistible cookie recipes you won’t want to miss:
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small batch chocolate chip cookies insanely good
Ingredients
- These small batch chocolate chip cookies use simple pantry staples so you can go from craving to cookie in minutes. Here’s what you’ll need:
Dry ingredients
- ¾ cup 90 g all-purpose flour – Spoon and level it so your cookies stay soft, not dry.
- ¼ tsp baking soda – Helps the cookies spread just enough and stay tender.
- ¼ tsp fine sea salt – Balances the sweetness and boosts the chocolate flavor.
Wet ingredients
- 4 tbsp 55 g unsalted butter, melted and slightly cooled – Melted butter gives these one bowl chocolate chip cookies a rich, chewy texture.
- 3 tbsp packed light brown sugar – Adds moisture and a subtle caramel note.
- 2 tbsp granulated sugar – Helps the edges turn lightly crisp.
- 1 large egg yolk – Perfect for a small batch cookie recipe; it adds richness without making too much dough.
- ½ tsp pure vanilla extract – For that classic homemade cookie aroma.
Chocolate and optional extras
- ⅓ –½ cup 60–85 g semi-sweet chocolate chips or chunks – Use good-quality chocolate for insanely good flavor in every bite.
- Flaky sea salt for sprinkling (optional) – A light pinch on top turns these chocolate chip cookies for two into a bakery-style treat.
- Tip: If you like your cookies extra chocolatey lean toward the higher amount of chocolate chips. Prefer more dough than chips? Start with the lower end and adjust next time to match your perfect bite.
Instructions
- Follow these simple steps and you’ll have warm, gooey cookies in no time. This small batch cookie recipe comes together in one bowl, making it perfect for a quick treat.
Preheat the oven and prepare your pan
- Heat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and help the cookies bake evenly.
Mix the wet ingredients
- In a medium mixing bowl, whisk together the melted, slightly cooled butter, brown sugar, and granulated sugar until the mixture looks smooth and glossy.
- Add the egg yolk and vanilla extract, then whisk again until everything is fully combined. This is the base that keeps your small batch chocolate chip cookies soft and chewy.
Add the dry ingredients
- Sprinkle the flour, baking soda, and salt directly over the wet mixture.
- Using a spatula or wooden spoon, gently fold the dry ingredients in until no streaks of flour remain. Avoid overmixing; a few small lumps are better than tough cookies.
Fold in the chocolate
- Add the chocolate chips or chunks and fold them evenly through the dough.
- The dough will be soft but should hold together. If it feels very sticky, let it sit for 5 minutes; this quick rest helps the flour hydrate.
Scoop and shape the cookies
- Scoop the dough into 4–6 even portions, depending on how big you like your cookies.
- Roll each portion into a ball and place them on the prepared baking sheet, leaving space for spreading. For bakery-style tops, press a few extra chocolate chips onto each mound.
Bake until just set
- Bake for 8–11 minutes, or until the edges are lightly golden and the centers still look slightly soft.
- Remember: for soft and chewy one bowl chocolate chip cookies, it’s better to pull them out a little underdone than overbaked. They’ll continue to set on the hot pan.
Cool and finish
- Let the cookies cool on the baking sheet for 5–10 minutes, then transfer them to a wire rack if you like a firmer texture.
- While they’re still warm, sprinkle a tiny pinch of flaky sea salt on top for that “insanely good” sweet-salty finish.
- In just a few steps, you’ve turned a simple dough into quick chocolate chip cookies that feel like a special treat, perfectly portioned for one or two people.
Notes
Nutrition Information (per cookie, estimated)
| Nutrient | Amount (per serving) |
| Calories | ~225 kcal |
| Total Fat | ~12 g |
| Saturated Fat | ~7 g |
| Carbohydrates | ~29 g |
| Dietary Fiber | ~1 g |
| Total Sugars | ~18 g |
| Protein | ~3 g |
| Sodium | ~120 mg |
FAQs for Small Batch Chocolate Chip Cookies
Can I double this small batch cookie recipe?
Yes. Simply double every ingredient and bake the cookies on two baking sheets or in two rounds so they have space to spread. Keep the oven temperature the same and start checking for doneness at the usual bake time; thicker scoops may need an extra minute.
Can I make the dough ahead of time?
You can. Cover the bowl tightly or wrap the dough in plastic and refrigerate for up to 24–48 hours. Chilled dough often gives small batch chocolate chip cookies a richer flavor and slightly thicker texture. If the dough is very firm, let it sit at room temperature for 10–15 minutes before scooping.
How do I store leftover cookies?
Once completely cool, store the cookies in an airtight container at room temperature for 1–2 days. To refresh them, warm a cookie in the microwave for about 5–10 seconds. This brings back that soft, gooey center you expect from quick chocolate chip cookies.
Can I freeze this dough or baked cookies?
Yes, both freeze well:
Cookie dough: Scoop into balls, freeze on a tray, then transfer to a freezer bag. Bake from frozen, adding 1–2 minutes to the bake time.
Baked cookies: Cool completely, then freeze in a single layer before transferring to a container. Thaw at room temperature or warm briefly in the microwave.
Can I use salted butter instead of unsalted?
You can use salted butter if that’s what you have. Just reduce the added salt in the recipe slightly (or skip it entirely, depending on how salty your butter is). Taste a pinch of the dough; it should taste pleasantly sweet with a gentle saltiness, not overly salty.
Why did my cookies spread too much or not enough?
Spreading is usually about the balance between flour, butter, and temperature:
Too much spread: The butter may have been too warm, or there wasn’t quite enough flour. Chill the dough for 10–15 minutes next time or add an extra teaspoon of flour.
Not enough spread: The flour might have been packed into the cup. Lightly fluff and spoon your flour into the measuring cup, then level it off, or reduce the flour by a teaspoon.
Can I make these small batch chocolate chip cookies without egg?
For an egg-free version, you can try replacing the egg yolk with about 1 tablespoon of milk or cream plus 1 teaspoon of neutral oil. The texture will be slightly different, but it still makes a tasty small batch dessert for one or two.