There’s something wonderful about the smell of freshly baked cookies wafting through the kitchen—but let’s be honest, we don’t always need a few dozen staring us down from the counter. Whether you’re baking for one, treating a friend, or just trying to avoid the temptation of a full batch, these Small Batch Chocolate Chip Cookies hit the sweet spot—literally.

They’re soft and chewy in the center with just the right amount of crisp around the edges. And thanks to brown sugar and a touch of sea salt on top, they’ve got that rich, balanced flavor that keeps you reaching for just one more.

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Sometimes all you need is a warm cookie and a quiet moment. This small batch recipe is perfect for satisfying a craving without the commitment. Whether you’re baking for self-care, sharing with a friend, or just looking for a quick sweet fix, these cookies are always a good idea.

Want more chocolate chip recipes? Try my irresistible Gluten-Free Chocolate Chip Banana Muffins or my chewy and gooey Sourdough Chocolate Chip Skillet Cookie.

WHY YOU’LL LOVE THese Small Batch Chocolate Chip Cookies

Small batch = no leftovers (unless you want them). Perfect for when you want cookies now but don’t want a mountain of them sitting around all week. This recipe makes just enough to satisfy that sweet craving without going overboard.
Gooey chocolate in every bite. A modest amount of chocolate chips goes a long way in this small batch. Plus, pressing a few extras on top before baking gives them that “Instagram-worthy” look.
A sprinkle of flaked sea salt = game changer. Optional, yes—but highly recommended. The salty-sweet combo takes these cookies from great to unforgettable.

INGREDIENTS

All-Purpose Flour: This is the structural backbone of the cookie. Flour provides the framework that holds everything together. The small extra 2 tablespoons help balance moisture and give the cookies just the right thickness.

Baking Powder: Baking powder adds lift. It gives the cookies a bit of puffiness and tenderness by releasing gas when it reacts with moisture and heat.

Baking Soda: Baking soda works alongside the brown sugar (which is acidic) to spread the cookies and give them a golden brown color. It helps the cookies spread just the right amount during baking.

Salt: Salt enhances flavor and balances the sweetness. It also helps bring out the rich, buttery, and chocolatey notes.

Butter: Butter gives the cookies richness, moisture, and flavor. At room temperature, it creams well with sugar, trapping air and helping with a soft texture.

Brown Sugar: This provides sweetness along with moisture and chewiness thanks to the molasses content. It also deepens the flavor with subtle caramel notes.

Granulated Sugar: White sugar adds sweetness and helps the cookies spread more than brown sugar alone, giving you crisp edges.

Egg Yolk: Using only the yolk (no white) makes the cookies extra rich and tender. It adds moisture and helps bind everything together, perfect for a small batch without being too cakey.

Vanilla Extract: Vanilla enhances all the other flavors, adding warmth and depth. Even in small amounts, it makes a noticeable difference.

Chocolate Chips: The star of the show! Chocolate chips add melty, sweet bites throughout the cookie. Feel free to use dark, milk, or even chopped chocolate chunks for variety.

Flaked Sea Salt (for sprinkling): This finishing touch elevates the cookies. The contrast between sweet and salty makes each bite more complex and craveable. It’s optional—but once you try it, you’ll want to add it every time.

INSTRUCTIONS

Preheat oven to 350°F and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside.
Place the room temperature butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 2 minutes.
Add egg yolk and vanilla and mix until smooth.
Slowly mix in dry ingredients, being careful not to overmix. I usually stop when I still have some flour left around the bowl.
Stir the chocolate chips into the dough until combined.
Scoop the dough into large balls, I like to use the ¼ cup cookie or ice cream scoop.
Bake the cookies for 10-12 minutes. You’re looking for a nice golden brown outside, with a slightly glossy texture to the inside. If your cookies don’t come out in a perfect circle, I like to take the curved part of a fork and bring in any spots that have spread a little too far.
Sprinkle cookies with some flaked sea salt and let cool for 5 minutes. Enjoy!

SUBSTITUTIONS/VARIATIONS

Butter → Brown Butter: Want to level up the flavor? Brown the butter first! It adds a nutty, toasty depth that pairs beautifully with the chocolate. Just be sure to let it cool slightly before mixing.

Brown Sugar → Coconut Sugar: For a slightly more natural alternative, coconut sugar can replace brown sugar 1:1. It still gives you that caramel flavor but with a slightly more earthy finish.

Switch up the chocolate with:

Chopped dark or milk chocolate for more melt and texture.
White chocolate, peanut butter chips, or toffee bits for a twist.
A mix of chips for a fun flavor combo.

Add-ins for Texture & Flavor

Nuts – Try chopped walnuts, pecans, or almonds for crunch.
Dried fruit – Add a few dried cherries or cranberries for a tart contrast.
Espresso powder – A tiny pinch (⅛ tsp) enhances the chocolate flavor dramatically.

Tips/STORAGE Small Batch Chocolate Chip Cookies

Don’t skip room temperature butter. Room temperature butter creams better with sugar, which gives the cookies a lighter texture. If you’re short on time, cut the butter into small cubes to speed up softening.

Use the right flour measurement. Spoon flour into your measuring cup and level it off with a knife—don’t scoop directly from the bag. Too much flour = dry cookies.

Underbake slightly. Pull the cookies when the edges are golden but the centers still look a bit soft—they’ll finish baking as they cool, resulting in a perfect chewy texture.

Room Temperature– Store cooled cookies in an airtight container at room temperature for up to 3 days.

Freezer (for dough or baked cookies):

To freeze dough: Scoop it into balls and freeze on a tray, then transfer to a zip-top bag. Bake straight from frozen—just add an extra minute or two to the baking time.
To freeze baked cookies: Cool completely, then store in a freezer-safe bag for up to 1 month. Thaw at room temperature or warm in a low oven for 3–5 minutes.