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Published By Fiona
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Small batch chocolate chip cookies are soft, chewy & completely irresistible. They’re made with melted butter, no mixer, and there’s no chilling required – so you can go from cookie craving to a plate of warm cookies in no time.
This easy recipe for chocolate chip cookies makes just 6 cookies – so it’s the perfect small batch recipe for when you’re craving cookies but can’t trust yourself with a full batch of cookies sitting on the kitchen counter. They’re chewy, perfectly buttery, and soft in the middle with slightly crispy edges. Plus – they’re filled with tons of melted chocolate chips for the perfect small batch chocolate chip cookies.
This cookie recipe is also way faster than making traditional chocolate chip cookies for a few key reasons:
- You don’t need to wait for the butter to soften because we’re using melted butter instead.
- Everything is mixed by hand – so you don’t need to take out your electric mixer (or clean it for that matter either).
- There’s no need to chill the dough before baking.
- Because it only makes 6 cookies, you don’t need to spend time forming it into balls and baking 1 cookie sheet at a time.
Ingredients for Making Small Batch Cookies
For this recipe you’ll need:
- ¼ cup unsalted butter (or salted works too)
- 6 tablespoons brown sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- ⅔ cup all-purpose flour
- ¼ teaspoon baking soda
- a pinch of salt (optional)
- ¼ cup chocolate chips.
Can I make these cookies without brown sugar? Feel free to use white sugar instead if that’s all you have on hand. I personally prefer brown sugar because it adds a delicious caramel flavor and creates a softer, chewier texture.
Here’s what to do:
- In a small bowl stir together the melted butter and brown sugar.
- Mix in the egg yolk and vanilla.
- Then stir in the flour and baking soda.
- Mix in the chocolate chips.
- Form the dough into 6 balls, ensuring that they’re taller than they are wide.
- Place 2-3 inches apart on a lined cookie sheet.
- Bake for 8-10 minutes at 350F degrees, or until the tops look just set.
For crispier edges, you can bake the cookies on a lightly greased cookie sheet. Then when the cookies come out of the oven, I like to add just a couple extra chocolate chips on top of each cookie for that perfect “bite-me” look. And because more chocolate chips is always better.
This small batch chocolate chip cookie recipe is perfect for 2 people if you’re a little greedier or 3 people if you have a little more self-control. I don’t recommend making it for 4 or 5 people though… because you might have an argument over who gets a second cookie.
For more chocolate chip cookie recipes:
- Pudding Chocolate Chip Cookies – these are ridiculously soft & chewy every time
- White Chocolate Chip Cookies – for a delicious switch up
- Edible Chocolate Chocolate Chip Cookie Dough that’s completely safe to eat
- Oatmeal Chocolate Chip Cookies – these are the most popular cookie recipe on my blog
Print Recipe
5 from 2 votes
Small Batch Chocolate Chip Cookies
Small batch chocolate chip cookies are soft, chewy & completely irresistible. They're made with melted butter, no mixer, and there's no chilling required - so you can go from cookie craving to a plate of warm cookies in no time.
Prep Time10 minutes mins
Cook Time8 minutes mins
Total Time18 minutes mins
Course: Dessert
Cuisine: American
Keyword: Chocolate Chip Cookies, Small Batch Chocolate Chip Cookies
Servings: 6 cookies
Author: Fiona Dowling
Ingredients
- ¼ cup unsalted butter melted
- 6 tablespoons brown sugar
- 1 large egg yolk
- ⅔ cup all-purpose flour spooned & leveled
- ¼ teaspoon baking soda
- pinch salt
- ¼ cup chocolate chips
Instructions
Preheat the oven to 350F degrees. Line a cookie sheet with parchment paper.
In a small bowl stir together the melted butter and brown sugar.
Stir in the egg yolk and vanilla extract.
Stir in the flour, baking soda and salt.
Mix in the chocolate chips.
Form the dough into 6 balls that are taller than they are wide and place 2 inches apart on the lined cookie sheet.
Bake for 8-10 minutes, or until the tops are just set.
Notes
*Store leftovers in an airtight container at room temperature for up to 3 days.
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About Fiona
I'm the baker and blogger behind Just So Tasty! I believe anyone can make tasty, homemade desserts and treats. I love classic recipes that are delicious (obviously), not too fussy, and use simple, everyday ingredients.
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Reader Interactions
Comments
Tyler
Delicious! I recommend browning the butter as it adds a very nice taste, but it is not necessary. I will DEFINITELY make again! 😋Reply
Fiona
I think brown butter makes everything better 😉
Reply
Alyssa
I LOVED these cookies and they were so easy to makeReply