Perfectly Chewy Small Batch Chocolate Chip Cookies (One Bowl, No Chill!)

Indulge in the ultimate chocolate chip cookie experience with this incredible small batch recipe. Designed for convenience and incredible flavor, these one-bowl cookies yield six generously sized, irresistibly chewy delights. Forget the long wait times – this recipe requires absolutely no chilling, making it perfect for satisfying sudden cravings. Each cookie boasts a soft, melt-in-your-mouth center loaded with rich chocolate chips, all complemented by delightfully crisp edges. When a full dozen (or three!) feels like too much, these small batch chocolate chip cookies are your ideal solution, delivering pure cookie bliss without the excess.

There are moments when only a warm, gooey chocolate chip cookie will do, but the thought of baking an entire batch can be daunting. Perhaps you’re enjoying a quiet evening, hosting a small gathering, or simply want to practice some mindful portion control. This recipe for easy small batch chocolate chip cookies was born from just such a desire – a craving for that comforting taste and texture without the commitment of an overwhelming quantity. Forget baking three dozen cookies; sometimes, six perfect cookies are all you need.

Each of these six cookies promises a delightful blend of chewiness and gooey goodness, with every bite bursting with melted chocolate. They are perfectly sized whether you’re treating yourself after a long day or sharing a sweet moment with a close friend. And let’s be honest, sometimes these six amazing cookies are so good, they disappear before you even think about sharing!

For those who find themselves constantly seeking new ways to enjoy chocolate chip cookies, we have even more delicious variations to explore. Expand your baking repertoire with unique twists like Oreo chocolate chip cookies, discover the depth of flavor in brown butter chocolate chip cookies, or indulge in the classic combination of peanut butter chocolate chip cookies. Each recipe offers a fresh take on this beloved classic.

Why You Will Love These Small Batch Chocolate Chip Cookies

This isn’t just another cookie recipe; it’s a game-changer for anyone who loves fresh-baked goods but doesn’t need a huge quantity. Here’s why these small batch chocolate chip cookies will become your new go-to recipe:

• Perfectly Portioned (6 Large Cookies): This recipe is meticulously crafted to yield exactly six generously sized cookies. It eliminates waste and the temptation to overindulge, making it ideal for singles, couples, or small families. You get all the joy of baking without an overwhelming surplus.
• Irresistibly Chewy Texture: Prepare for a cookie that’s a masterpiece of texture. These cookies are wonderfully chewy and gooey in the center, thanks to the precise balance of ingredients. The subtle crispness around the edges adds another layer of sensory delight, creating a truly satisfying bite every time.
• Effortlessly Easy to Make: Simplicity is key! You don’t need to be an experienced baker to achieve perfection with this recipe. The steps are straightforward, and the process is quick. Plus, the magical “no chill time” feature means you can go from craving to cookie in record time, making spontaneous baking a reality.
• One Bowl Wonder, No Mixer Required: We’ve minimized cleanup without sacrificing quality. All the ingredients come together in a single mixing bowl, and you won’t need a stand mixer or even a hand mixer. A simple spatula or spoon is all it takes, making this recipe accessible and hassle-free, even on the busiest days.

Watch How It’s Done: Step-by-Step Video Guide

Visual learners, rejoice! To make your baking journey even smoother, we’ve prepared a comprehensive step-by-step video. This guide walks you through every stage of creating these delectable small batch chocolate chip cookies, from melting the butter to scooping the perfect dough balls. Watch closely for expert tips and techniques that will ensure your cookies turn out perfectly every time.

Essential Ingredient Notes for Perfect Chocolate Chip Cookies

Understanding the role of each ingredient is crucial for baking success. Here’s what you need to know to make the best small batch chocolate chip cookies:

• Unsalted Butter: The key here is melted and then cooled butter. Melting gives these cookies their signature chewy texture, while cooling prevents them from spreading excessively in the oven. If your butter is too hot when mixed with the sugar, it can melt the sugar prematurely, leading to flat, greasy cookies. Aim for butter that is still liquid but cool enough to touch comfortably.
• Brown Sugar (Light or Dark): We recommend light brown sugar for a balanced sweetness and a soft, moist texture. Brown sugar contains molasses, which contributes to the cookies’ chewiness and richer flavor profile. While dark brown sugar can be used, be aware that its higher molasses content might cause the cookies to spread a little more and result in a slightly deeper color and stronger caramel note.
• Large Egg: A single large egg binds the ingredients and adds richness. For optimal emulsification and a smoother dough, ensure your egg is at room temperature. If you forget to pull it out in advance, simply place it in a bowl of warm water for 5-10 minutes before use. This helps it incorporate more evenly into the butter and sugar mixture.
• Baking Powder + Baking Soda: This dynamic duo is essential for perfect cookie architecture. Baking soda reacts with the acidic brown sugar to create lift and tenderness, while baking powder provides an additional boost, ensuring the cookies rise just enough without becoming cakey. Together, they prevent over-spreading and contribute to that desirable soft center.
• All-Purpose Flour: Precision with flour is paramount. The measurement of 3/4 cup plus 1 1/2 Tablespoons is carefully calibrated. We found that just 3/4 cup was slightly too little, leading to excessive spreading, while a full 1 cup made them too dense and prevented adequate spreading. For best results, spoon and level your flour, or use a kitchen scale for accuracy.
• Salt: Don’t underestimate the power of salt in sweet baking! A touch of salt balances the sweetness of the sugars and chocolate, enhancing all the other flavors. If you prefer a less salty profile, you can reduce the amount to 1/2 teaspoon, but we find 1 teaspoon creates the most harmonious taste.
• Chocolate Chips: The quality of your chocolate chips truly makes a difference. Opt for a high-quality brand of semi-sweet chocolate chips for a classic, rich flavor that isn’t overly sweet. Dark chocolate chips are an excellent alternative if you prefer a deeper, less sugary taste. We generally advise against milk chocolate chips as they can make these small batch cookies excessively sweet. Feel free to use chocolate chunks for a more gourmet look and varied texture.

Ingredient Substitutions for Dietary Needs

Baking should be inclusive! Here are some common substitutions to adapt this small batch chocolate chip cookie recipe:

• Dairy-Free Options: Easily convert this recipe to be dairy-free by substituting unsalted butter with your favorite plant-based butter alternative (stick form works best). Ensure your chosen chocolate chips are also dairy-free. The texture and flavor will remain wonderfully close to the original.
• Gluten-Free Exploration: While this recipe hasn’t been officially tested with gluten-free flour, many readers have found success using a 1:1 gluten-free baking flour blend (ensure it contains xanthan gum). Start with the same flour measurement and be prepared for slight variations in dough consistency. If you try it, please share your results!
• Alternative Chocolate Choices: Beyond semi-sweet and dark, feel free to experiment with dairy-free chocolate chips, white chocolate chips (for a sweeter cookie), or even a mix of different chocolates for a unique flavor profile. Just remember that milk chocolate might make them overly sweet.

Step-by-Step Instructions: Crafting Your Perfect Cookie Dough

Creating these chewy small batch chocolate chip cookies is incredibly simple, and the best part is, you don’t need any fancy equipment. This recipe is designed to be made by hand, proving that sometimes, the simplest methods yield the best results. Let’s get started on your delicious cookie journey!

STEP 1: Combine Wet Ingredients. In a large mixing bowl, combine the cooled melted butter with both the white granulated sugar and the brown sugar. Stir until well combined and smooth. Next, incorporate the pure vanilla extract and the room temperature large egg. Continue mixing until the mixture is light, creamy, and a pale brown color, ensuring all ingredients are fully incorporated.

STEP 2: Gently Fold in Dry Ingredients. Add the all-purpose flour, baking soda, baking powder, and salt to the wet mixture. Using a rubber spatula, carefully fold the dry ingredients into the wet mixture. Mix until just combined, being careful not to overmix. Overmixing can lead to a tougher, drier cookie dough, affecting the final texture of your cookies.

STEP 3: Incorporate Chocolate Chips. Once the dough is just combined, add your semi-sweet chocolate chips. Continue to use your rubber spatula to gently fold the chocolate chips throughout the dough, ensuring they are evenly distributed. Avoid vigorous mixing to maintain the tender texture of the dough.

STEP 4: Scoop the Dough. Line a baking sheet with parchment paper. For consistently sized cookies, use a large cookie scoop or an ice cream scoop. Scoop out six equal portions of cookie dough, placing them about 2-3 inches apart on the prepared baking sheet to allow for even spreading.

STEP 5: Bake to Golden Perfection. Preheat your oven to 350°F (175°C). Bake the scooped cookies for 13-15 minutes, or until the edges are golden brown and the centers still look slightly soft. The exact baking time may vary slightly depending on your oven, so keep an eye on them towards the end.

STEP 6: Cool and Garnish. As soon as the cookies come out of the oven, consider pressing a few extra chocolate chips on top of each cookie. This enhances their visual appeal and ensures those beautiful pools of melted chocolate. Let the cookies cool on the hot baking sheet for about 4-5 minutes before carefully transferring them to a wire rack to cool completely. This brief cooling period on the hot pan helps them set up and prevents them from breaking.

Expert Baking Tips for Ultimate Cookie Success

Achieving bakery-quality small batch chocolate chip cookies is within reach with these expert tips:

• Room Temperature Egg is Key: While the recipe calls for a room temperature egg, if you’re in a hurry, you can quickly bring a cold egg to temp by placing it in a bowl of warm water for 5-10 minutes. A room temperature egg emulsifies better with the butter and sugar, resulting in a smoother, more uniform dough and a better texture in your baked cookies.
• Do Not Overmix: This is a golden rule for cookies! Once you add the dry ingredients, mix only until just combined. Overmixing develops the gluten in the flour, leading to tough, dry cookies instead of the desirable chewy and tender texture.
• The Flour Factor: For precise measurements, especially with flour, spoon the flour into your measuring cup and then level it off with the back of a knife. Scooping directly from the bag can compact the flour, leading to using too much and a dry cookie. A kitchen scale provides the most accurate measurement.
• Post-Bake Chocolate Perfection: For those picture-perfect, gooey chocolate pools, immediately after removing the cookies from the oven, gently press a few extra chocolate chips onto their tops. The residual heat will melt them, creating that irresistible “fresh-baked” look.
• Don’t Overbake: It’s better to slightly underbake than overbake. Cookies continue to cook slightly on the hot baking sheet even after they’re removed from the oven. They might look a little underdone in the center, but they will set as they cool, giving you that perfect chewy interior.
• Parchment Paper is Your Friend: Always line your baking sheets with parchment paper. This prevents sticking, ensures even baking, and makes cleanup incredibly easy. Silpat baking mats also work wonderfully.

Frequently Asked Questions (FAQ) About Small Batch Cookies

Here are answers to some common questions about making these delicious small batch chocolate chip cookies:

Can I make smaller cookies with this recipe?

Yes, you certainly can! While they may not be quite as chewy as their larger counterparts, you can use a smaller cookie scoop to make approximately 12 cookies. Adjust your baking time to 8-11 minutes, keeping a close watch to ensure they don’t overbake.

Can I freeze the cookie dough balls for later?

Absolutely! This is a fantastic way to enjoy fresh-baked cookies on demand. Scoop the dough balls as directed, then place them on a parchment-lined tray and freeze until firm. Once frozen, transfer them to an airtight container or freezer bag. When you’re ready to bake, simply place the frozen dough balls on a prepared baking sheet and bake for 15-18 minutes. Keep in mind they might not spread quite as much when baked from frozen.

Is it possible to make this dough overnight for baking the next day?

While you can prepare the dough in advance, these specific small batch cookies tend to bake best when the dough is at room temperature. For optimal results and texture, we recommend baking them fresh shortly after preparing the dough, as the “no chill” aspect is one of their main advantages.

Recipe Variations to Explore

Get creative and customize your small batch chocolate chip cookies with these delightful variations:

• Jumbo Cookies: If you’re a fan of truly gigantic cookies, simply use a 3-tablespoon scoop for each cookie dough ball. You might yield fewer than six, and they will require an extra 2-3 minutes of baking time.
• Full Batch Baking: Need more than six? This recipe is easily doubled! Simply multiply all the ingredient quantities by two to create a standard batch of delicious cookies.
• Nutty Additions: Fold in a quarter cup of chopped walnuts, pecans, or almonds along with the chocolate chips for added crunch and flavor.
• Spice It Up: A pinch of cinnamon or a tiny dash of nutmeg can add a wonderfully warm complexity to your chocolate chip cookies. Add about 1/4 teaspoon with the dry ingredients.
• Different Chocolates: Mix and match! Use a combination of semi-sweet, milk, and white chocolate chips, or chop up your favorite chocolate bar for artisan chocolate chunks.

Recommended Tools for Baking Success

Having the right tools can make your baking experience even more enjoyable and efficient:

• Parchment Paper Sheets: Say goodbye to struggling with rolls! Pre-cut sheets of parchment paper are a game-changer for easy cleanup and consistent results.
• Large Cookie Scoop: For perfectly uniform cookies every time, a quality cookie scoop is essential. We highly recommend the OXO Large Cookie Scoop for its comfortable grip and durability.
• Wire Cooling Rack: Allowing your cookies to cool properly on a wire cooling rack prevents them from becoming soggy on the bottom and promotes even cooling.
• Large Mixing Bowl: A sturdy large mixing bowl is vital for easily combining all your ingredients without spills.

Storing and Freezing Your Delicious Cookies

Ensuring your small batch chocolate chip cookies stay fresh and delicious is simple with these storage tips.

Store these freshly baked cookies at room temperature in an airtight container. They will remain wonderfully chewy and flavorful for up to 5 days. For the absolute best experience, warm them slightly in the microwave for a few seconds before enjoying – it brings back that irresistible gooey center!

Freezing Baked Cookies

These small batch chocolate chip cookies are also excellent for freezing. Once they have completely cooled, place them in an airtight container or a freezer-safe bag, ensuring they are separated by parchment paper if stacking. They can be frozen for up to 30 days. To enjoy, thaw them on the counter for about an hour, or warm them directly from frozen in the microwave until soft and gooey.

More Delicious Cookie Recipes You’ll Love

If you enjoyed these small batch chocolate chip cookies, be sure to explore our other fantastic cookie recipes:

• Butterscotch Chocolate Chip Cookies
• Twix Cookies
• Chocolate Caramel Cookies
• Brookies (Brown Butter Brookie Bars)
• Oatmeal Chocolate Chip Cookies

We hope you thoroughly enjoyed baking and devouring these incredible small batch chocolate chip cookies! Your feedback is important to us, so please consider sharing your thoughts. And don’t forget to tag us on Instagram @stephaniesweettreats if you make them. For more delicious baking ideas and inspiration, be sure to follow us on Pinterest.

Small Batch Chocolate Chip Cookies

Stephanie Rutherford

These small batch chocolate chip cookies make 6 chewy cookies. They are easy to make and require no chill time.

Prep Time:
10 mins

Cook Time:
14 mins

Total Time:
24 mins

Servings:
6 cookies

Ingredients

• 1/4 cup Unsalted butter, melted and slightly cooled
• 1/4 cup Brown sugar, packed light or dark
• 3 TBSP White granulated sugar
• 1 tsp Pure vanilla extract
• 1 Large egg, room temperature
• 3/4 cup Plus 1 1/2 Tablespoons All-purpose flour
• 1/4 tsp Baking powder
• 1/4 tsp Baking soda
• 1/2 tsp Salt
• 3/4 cup Semi-sweet chocolate chips, plus more for topping the cookies.

Instructions

1. Preheat oven to 350°F (175°C). Line a cookie sheet with parchment paper.
2. Melt the butter in the microwave and let cool for 10 minutes.
3. In a mixing bowl, mix melted butter, brown sugar, and white granulated sugar. Add in vanilla and egg. Mix until smooth and light pale brown.
4. Add in flour, baking powder, baking soda, and salt. Use a rubber spatula and fold the dough until just combined. Add in chocolate chips and fold into dough until evenly distributed.
5. Use a large cookie scoop (or an ice cream scoop) to scoop 6 cookie dough balls and place on the prepared cookie sheet.
6. Bake for 13-15 minutes. The cookies will have golden brown edges and the centers will appear slightly soft. Top with extra chocolate chips immediately after baking. Let the cookies cool on the hot pan for 4 minutes before transferring to a cooling rack.

Notes

Flour: Make sure flour is spooned and leveled or use a kitchen scale for accuracy. Compacted flour can dry out the cookies.

High Altitude Baking: If baking at high altitude, consider adding an extra 1/2 TBSP of flour to help with structure.

Nutrition Facts (per cookie)

• Calories: 258kcal
• Carbohydrates: 27g
• Protein: 1g
• Fat: 16g
• Saturated Fat: 10g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 5g
• Trans Fat: 0.3g
• Cholesterol: 22mg
• Sodium: 263mg
• Potassium: 143mg
• Fiber: 2g
• Sugar: 23g
• Vitamin A: 248IU
• Calcium: 34mg
• Iron: 2mg