Small Batch Chocolate Chip Cookies (2024)

These Small Batch Chocolate Chip Cookies are perfect when you just want a few cookies! This recipe makes 12 perfect cookies whenever that cookie craving hits.

We absolutely love chocolate chip cookies and if you haven’t tried our recipe, you must give them a try soon! This recipe is just as good as our traditional sized batch of cookies, just a small batch of cookies. We have a recipe for mini chocolate chip cookies that are better than those mini ones in the box at the store!

I’m so excited to participate in this Valentine’s event (again). This is the sixth year of the event and we want to continue to make a difference in the fight against pediatric cancer.

Cancer is the #1 cause of death of children by disease in the U.S. There are 40,000 U.S. children actively battling cancer right now. The National Cancer Institute’s budget for childhood cancer is less than 4%. It’s such a small number and that’s why I got involved.Our goal is to raise at least $3000. Because these three companies: OXO, Mediavine amd Dixie Crystals have each pledged to match our donations raised through this campaign up to $3000! That means when we raise $1, it turns into $4!Help us make a difference by donating to Cookies for Kids’ Cancer!

Recipe ingredients

Ingredient notes

• SaltedButter– Softened! If you use unsalted butter you’ll need to add about 1 teaspoon of salt.
• Sugar–As much as we like cane sugar we find that it has a harder crystal than regular granulated sugar so for these cookies we recommend only using granulated sugar.
• Light brown sugar– Make sure you’re using light and not dark brown sugar. Dark brown sugar has more molasses and a stronger flavor.
• Vanilla– We recommend using a good quality vanilla extract.
• Eggs– We use large eggs and take them out of the refrigerator 30 minutes prior to making the chocolate chip cookie dough. If you cannot have eggs you can also use a 1/2 cup of unsweetened applesauce.
• All-Purpose Flour– Plain old all-purpose flour is what works best for these cookies.
• Cornstarch– We always use cornstarch! Adding cornstarch in cookies helps give the cookies a softer consistency.
• Baking soda and baking powder –Both baking agents are a must for chocolate chip cookies and help the cookies rise.
• Chocolate Chips and Chocolate Chunks –We use a combination of chocolate chips and chocolate chunks. You could also add in white chocolate, nuts, or dried fruit.

Step-by-step instructions

For the full ingredient amount and full instructions on how to make a small batch of chocolate chip cookies see the recipe card below.

Preheat your oven to 375 degrees F.

Cream the brown sugar, granulated sugar, and butter together in a stand mixer.

Combine the dry ingredients in another bowl.

Next add the egg and vanilla into the butter and sugar mixture.

Once that is combined you’ll combine the dry and wet mixtures (do not overmix) and then mix in the chocolate chips.

Use a cookie scoop to ensure consistently sized and baked cookies and place onto a nonstick baking mat or parchment-lined baking sheet.

Add extra chocolate chips to the top to make your cookies look more appealing.

Bake the cookies for 9-10 minutes and then cool on a wire rack. You can stack them once the chocolate chips are cooled.

Recipe tips:

• Add a few chocolate chips or chunks to the tops of the cookie dough balls before baking. This will make your cookies pretty when they come out and look full of chocolate chips on the top not just inside.
• I prefer my cookies around 9 minutes, whereas my husband likes 10 minutes. Cooking 9 minutes will give you more of a soft and chewy cookie and you’ll get more of a crispy cookie 10 minutes and after.
• Wait until the oven is preheated.
• Don’t worry you won’t over bake the cookies. The cookies will continue to cook after you remove them from the oven. Don’t bake longer than 12 minutes if your oven temperature is accurate.

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