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These one bowl Small Batch Chocolate Chip Cookies are so easy and done start to finish in 30 minutes. No chilling required! This easy recipe makes about 8 cookies for when you don’t want several dozen cookies but need a fix. Soft and chewy and so delicious.
This post was originally posted April 2019. Post was updated February 2020 to add how to photos and update recipe slightly based on feedback.
When I want chocolate chip cookies and I want them NOW, one bowl, easy small batch chocolate chip cookies are ALWAYS the answer.
These are perfect chocolate chip cookies to satisfy the cookie craving and done in under 30 minutes! One bowl means not much mess!
What more could you ask for?! A glass of milk, perhaps?
And if you are looking for more delicious cookie recipes to make–you will also love these toasted pecan chocolate chip cookies, peppermint chocolate chip cookies or Oreo chip cookies.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “Time and time again I come back to this recipe. I haven’t made another chocolate chip recipe since this!” (Tiahna)
⭐️⭐️⭐️⭐️⭐️ “I’ve tried so many cookie recipes and this one is my family and my favorite!! Love how it doesn’t make so many at one time too.” (Morgan)
⭐️⭐️⭐️⭐️⭐️”I have used this recipe multiple times and the cookies turned out great! It’s so easy to follow especially for someone new to baking!!” (Rebecca M.)
Why We Love These Small Batch Chocolate Chip Cookies
- Just a handful of cookies. Depending on the size you make these small batch cookies, you will get about 8 chocolate chip cookies. Not too much, not too few–just the right amount when you need a simple dessert recipe.
- These are super kid friendly. For the times when you want to bake with the kiddos and know they don’t have the patience bake more than just one sheet of cookies. A small batch cookie recipe is always the answer.
- Less mess to clean up! You hate doing extra dishes–so a one bowl chocolate chip cookie recipe sounds like a dream.
- So quick to whip up! From start to finish, this recipe takes 30 minutes. Since no chilling is needed, you can have a batch of cookies in record time! Other 30 minute cookie recipes include these Chocolate Cake Mix Cookies or these Lemon Sugar Cookies!
Recipe Ingredients
- butter: unsalted butter, softened. You can certainly use salted if preferred, just lessen the amount of salt used later if desired.
- flour: all purpose flour–the flour can make or break these cookies when measuring. If you are able to measure using a kitchen scale, all the better. Half a cup plus two tablespoons can very easily be measured differently from person to person. 85 grams is based on one tablespoon being about 7.5-9 grams. If your cookies come out flat, the flour measurement is very often to blame so if you can weigh it, even better!
- sugar: brown and regular granulated white sugar. I use light brown sugar but dark brown sugar should work fine as well.
- vanilla: vanilla extract versus imitation vanilla if possible
- egg yolk: this is one of the biggest differences between a small batch and a full batch. A large egg yolk is all you will need for the small batch recipe versus a whole egg.
- baking soda: I will say this til I am blue in the face–make sure it is fresh and not expired or close to expiration. This ruins more cookies than ever necessary! You can test the freshness of your baking soda easily.
- salt: I use sea salt but table salt will work too. You can sprinkle extra salt over freshly baked cookies as well!
- chocolate chips: use your favorite–dark chocolate chips, semi-sweet, milk chocolate, and use extra chocolate chips if that is your thing! A friend of mine said to measure them with your heart and I couldn’t agree more!
Step-By-Step Instructions
Step 1: Cream the room temperature butter and sugars using a hand mixer or stand mixer. You will find that creaming such a small amount of butter and sugar can be a bit challenging as there isn’t as much to work with. Use a deep bowl to help contain anything that may fly up at first. Scrape down the sides of the bowl as needed. Make sure to cream for 2-3 minutes to really get it nice and fluffy. Add in the egg and vanilla and beat to incorporate. Once you are done creaming the sugar and butter, there is no need to excessiblef beat any other ingredients. You can simply mix until the ingredients are fully incorporated.
Step 2: Even though these small batch chocolate chip cookies are a one bowl recipe, you still want to incorporate the flour, sea salt and baking soda together before mixing it with the wet ingredients. I pour all three to the side of the dry ingredients and then gently whisk them together. Then slowly nudge a bit of the dry mix in with the wet at a time.
Step 3: Mix in all the dry ingredients until incorporated. The dough may seem slightly crumbly but that is ok, you will pull it all together!
Step 4: Fold in the chocolate chips. I often use dark chocolate chips and most of them are larger than milk or semi-sweet morsels. I have still make these with regular and they have been fine. If you really love chips in every bite, you can toss in a few extra for sure!
Step 5: Pull all the dough together if there are any stray crumbles and then scoop the dough onto your baking sheet lined with parchment paper.
Step 6: Bake for about 9-11 minutes or until the edges are a light golden brown and cookies are slightly puffy. Cool for 2-3 minute on the pan and then transfer to a wire rack. Pro-tip: sprinkle some flaky sea salt over top!
Recipe Tips
- Butter: Make sure the butter is softened and not melted. This will make or break these cookies. This usually takes about 30 minutes to one hour. If the butter is too warm, the cookies may come out flat and hard. If yours is too warm, return the dough to the fridge to allow it to chill for a few minutes.
- Don’t over bake these cookies! Unless that is your preference. But if you want a gooey and chewy cookie, do not over bake them. When you see the edges start to brown a bit, you should be all set.
- No chilling is required for these one bowl Small Batch Chocolate Chip Cookies, but you can chill them for about 10-20 minutes if desired. I like to make a test cookie to see if they spread too much and then chill if so–sometimes the dough is too warm as butter may be a bit too warm from the start. Chilling a bit is key.
- This recipe makes about 8 medium/large sized cookies. Mine were about 3 inches or so in diameter. I use a 1 1/2 tablespoon cookie scoop and press the cookie dough into the scoop well.
- All the chips! I went with 2/3 cup chocolate chips but honestly, you do you–add more if you would like.I used larger dark chocolate morsels because I like the way dark chocolate tends to photograph. The morsels were larger than your average sized chip. Switch up the flavor chips, chop up some chocolate as well or use chunks. The world is your chocolate chip cookie!
FAQs and Troubleshooting:
Yes. And if you do, this can cause them to flatten. After you cream the butter and sugar and beat the egg in, stir in the dry ingredients just until they are fully incorporated. That should help keep them nice and soft and full
There are a few things that may have gone wrong here for your small batch chocolate chip cookies:
-You could have over mixed your dough.
-Your baking soda is not fresh and has expired.
-There is not enough flour or flour was improperly measured.
-You used a warm panu002du002dthis can cause the cookies to start baking before they even hit the oven and spread thin.
This typically can mean that the dough is warmer than room temperature. If the dough is too warm, it will spread out quickly in the oven.
Pop your dough in the fridge for about 15-30 minutes or until the dough is cool and sturdy. You should be able to easily roll into balls or your scoop will form cookies that stay in form when you place them onto the baking pan.
If your dough seems very thin and runny after chilling, you still may need to add a touch more flour.
This could also be from several different things:
You added too much flour.
The dough is too cold. If you chill your dough, allow it to sit for a bit to come to approximate room temperature before baking.
A big reason here is typically the fact that they are over baked. I wait until the edges just barely start to turn brown and then remove them. They may even look undercooked when I pull them from the oven, but they will be ok. Allowing them to sit for a bit helps. This should help keep them soft and chewy, as long as all ingredients were measured properly.
Want to freeze this dough?
No problem! I scoop them into individual cookies and pop them in a freezer safe airtight container. They can go straight from the freezer to the oven.
Bake frozen cookie dough for about 12-14 minutes at 350°F.
Recipe Variations
There is no rule that says you have to add just chocolate chips to these cookies. Feel free to shake it up with some other simple add ins.
- Add M&Ms: use 1/3 cup M&Ms and 1/3 cup chocolate chips. Or go all in with the M&Ms!
- Add in pecans or walnuts: you can toss in about 1/3 cup chopped nuts
- White chocolate cranberry: swap the chocolate chips for white chocolate chips and add about 1/3 cup dried cranberries
- Peanut butter chocolate chip: use 1/3 cup chocolate chips and 1/3 cup peanut butter chocolate chips
Other cookie recipes:
- CREAM CHEESE SNOWBALL COOKIES
- KEY LIME COOKIES WITH LIME GLAZE
- PEPPERMINT CHOCOLATE CHIP COOKIES
- GLUTEN FREE BLONDIES
- CARAMEL STUFFED SNICKERDOODLES
- LEMON SUGAR COOKIES
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I recently updated this recipe to add an extra tablespoon of flour to help the cookies rise a bit more. If your cookies still seem to be coming out flat, add another tablespoon.
One Bowl Small Batch Chocolate Chip Cookies
Ingredients
- ½ c plus 2 T flour, 85 grams
- ¼ c butter, softened
- ¼ c brown sugar, packed
- ¼ c sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- ¼ tsp baking soda
- ¼ tsp salt
- ⅔ c chocolate chips
Instructions
- Preheat oven to 350°F.
- In a medium bowl, using a hand or standing mixer, beat butter and sugars to cream. Make sure to beat for about 2-3 minutes. Once creamed, add in egg and vanilla and beat to incorporate.
- Shift mixture to the side and add flour, salt, and baking soda. Gently mix the dry ingredients together. Using a spoon or you mixer, stir the dry ingredients into wet to fully incorporate, scraping down the sides of the bowl if needed. Fold in the chocolate chips.
- Use a large cookie scoop to spoon dough or roll into 8-10 even balls (about 2-3 inch balls) onto parchment lined or silicone lined baking sheet. Bake for 9-11 minutes or until edges become slightly browned. Remove from oven and allow to cool completely (or not, because in reality you will try to eat one and scald your tongue like I did.)
- Store in an airtight container. Sprinkle with flaked sea salt if desired.
- *** You can freeze this dough in pre-scooped cookies and bake them straight from the freezer. Bake for about 12-14 minutes if your cookies are frozen.
Video
Notes
- Butter: Make sure the butter is softened and not melted. This will make or break these cookies. You want this dough to be at room temperature before baking. If the butter is too warm, the cookies may come out flat and hard. If yours is too warm, return the dough to the fridge to allow it to chill for a few minutes.
- Don’t over bake these cookies! Unless that is your preference. But if you want gooey and chewy cookies, do not overtake them. When you see the edges start to brown a bit, you should be all set.
- No chilling is required for these one bowl Small Batch Chocolate Chip Cookies, but you can chill them for about 10-20 minutes if desired. I like to make a test cookie to see if they spread too much and then chill if so–sometimes the dough is too warm as butter may be a bit too warm from the start. Chilling a bit is key.
- This recipe makes about 8 medium/large sized cookies. Mine were about 3 inches or so in diameter. I use a 1 1/2 tablespoon cookie scoop and press the cookie dough into the scoop well.
- All the chips! I went with 2/3 cup chocolate chips but honestly, you do you–add more if you would like.I used larger dark chocolate morsels because I like the way dark chocolate tends to photograph. The morsels were larger than your average sized chip. Switch up the flavor chips, chop up some chocolate as well or use chunks. The world is your chocolate chip cookie!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Best chocolate chip cookies I have ever made. So easy and so tasty. I will definitely be making these again and again.
Yes! That makes me so happy!
Time and time again I come back to this recipe. I haven’t made another chocolate chip recipe since this!
This makes me so so happy to hear! Thanks for sharing Tiahna!
Great batch but def needed more flour
This is the only chocolate chip cookie recipe I’ll make now. It’s so good!!
Yay! Thanks so much for sharing!
Great recipe!! I’ve been making these for my family and making different flavors with this recipe as the base!!
The first time I made this, it was flat cookies. So I used a whole egg, all brown sugar for the sugars, and more flour. They turned out great tasted better than the first time.