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5 from 10 votes

Small Batch Chocolate Chip Cookies

This easy chocolate chip cookie recipe makes only 8 cookies, a perfect small batch to enjoy!
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Dessert
Cuisine: American
Servings: 8 cookies
Calories: 156kcal


  • 1/2 cup + 1 tablespoons (70 g) all-purpose flour (spoon & leveled)
  • 1/4 teaspoon baking soda
  • 1/2 teaspoons cornstarch
  • ¼ teaspoon salt
  • 3 tablespoons (43 g) unsalted butter melted and slightly cooled
  • 1/4 cup (50g) packed light brown sugar (or dark brown sugar)
  • 2 Tablespoons granulated sugar
  • 1 large egg yolk room temperature
  • 3/4 teaspoon vanilla extract
  • 1/3 cups (58 g) semi-sweet chocolate chips or chocolate chunks


  • Prep oven and cookie sheets. Preheat oven to 325°F (163°C). Line a baking sheets with parchment paper or silicone baking mats. Set aside.
  • Combine dry ingredients. Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
  • Combine wet ingredients. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg yolk and vanilla extract.
  • Combine wet and dry ingredients. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be quite soft but thick.
  • Add chocolate. Fold in the chocolate chips (this part can be tricky but try to get them incorporated as best you can).
  • Scoop and bake. Roll the dough into balls, about 2 Tablespoons of dough each. The dough may be crumbly at first, but will come together as you roll it in your hands. Bake the cookies for 12-13 minutes until the edges are just set but the middles are still soft. Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.


  • Storage: Cookies stay fresh covered at room temperature for up to 1 week
  • Freezing: Make and scoop the dough onto the prepared baking sheet. Freeze the cookies on the sheet until solid, then store in an air-tight zipper bag or container for up to 3 months. Bake straight from frozen, just add 1-3 minutes of extra baking time. To freeze baked cookies, cool baked cookies thoroughly, then freeze until solid. Store in an air-tight zipper bag or container for up to 3 months. Thaw at room temperature or microwave for a few seconds to re-warm. 
  • Adapted from Sally's Baking Addiction Chewy Chocolate Chip Cookies


Calories: 156kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 111mg | Potassium: 64mg | Fiber: 1g | Sugar: 13g | Vitamin A: 166IU | Calcium: 16mg | Iron: 1mg