Small Batch Chocolate Chip Cookies

Small Batch Chocolate Chip Cookies are just that: a small batch of chocolate chip cookies! A brown sugar cookie dough is studded with just the right amount of chocolate chips and baked to golden brown perfection. The best cookie recipe for when you need a cookie fix without having a whole bunch leftover!

Small Batch Chocolate Chip Cookies

Small Batch Chocolate Chip Cookies are just that: a small batch of chocolate chip cookies! A brown sugar cookie dough is studded with just the right amount of chocolate chips and baked to golden brown perfection. The best cookie recipe for when you need a cookie fix without having a whole bunch leftover!

How many cookies does this recipe make?

Small Batch Chocolate Chip Cookies come out to be 12 perfectly round pucks of joy. Typically, a normal batch of chocolate chip cookies produces anywhere from 18-24 cookies, so this recipe is right in the middle for the perfect amount! When making the cookies, I like to use a medium-sized cookie scoop to ensure that all the cookies come out to be the same size. It’s roughly a rounded tablespoon full of cookie dough.

Looking for a full batch chocolate chip cookie recipe? Check out my Dang Good Salted Chocolate Chip Cookies!

Tips for getting perfectly round cookies:

As I said earlier, I like to use a cookie scoop when making my cookies. This really helps them to be all the same size! Another tip that I have for getting round cookies: when the cookies come out of the oven, use your spatula to gently nudge the cookies into perfect circles if they are a little mis-shaped. Works like a charm! I do this almost every time I’m making cookies as well.

Can I freeze these cookies?

The answer is: yes! Here’s what I recommend you do:

  • Make the cookie dough as directed.
  • Use a cooke scoop to scoop the dough out onto a baking sheet.
  • Freeze the cookie dough balls for a couple hours on the baking sheet.
  • Transfer the frozen cookie dough balls to a freezer-safe bag/container.
  • Bake a couple (or all of them) at 350 degrees whenever you need a cookie fix!

How great is that? You would have cookies ready in a snap of a finger whenever you get a cookie craving!

Chocolate chip cookies are a household staple around here, and these Small Batch Chocolate Chip Cookies are no different! John even said that it’s one of his all-time favorite cookie recipes! Each cookie has just the right amount of a cookie dough to chocolate chip ratio. If you’re anything like us, these will be gone before you know it!

No frills or fuss here – just a good ol’ chocolate chip cookie recipe.

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Small Batch Chocolate Chip Cookies


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  • Author: KJ & Company - Kate Poskochil
  • Total Time: 30 minutes
  • Yield: 12 cookies 1x

Description

Small Batch Chocolate Chip Cookies are just that: a small batch of chocolate chip cookies! A brown sugar cookie dough is studded with just the right amount of chocolate chips and baked to golden brown perfection. The best cookie recipe for when you need a cookie fix without having a whole bunch leftover!


Ingredients

Scale
  • 1 stick (8 tablespoons) butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350 degrees. In the bowl of an electric mixer, cream together the butter, brown sugar and sugar on medium speed until light and fluffy, about a couple minutes. Wipe down the sides of the bowl, add in the egg and mix on low speed until combined. Mix in the vanilla extract.
  2. Add in the flour, baking soda and salt and mix on low speed until a cookie dough forms. Use a rubber spatula to fold in the chocolate chips. Using a medium-sized cookie scoop, scoop the cookie dough out onto a non-greased cookie sheet. Making sure to place them a few inches apart.
  3. Bake the cookies for 10-11 minutes, or until the centers have set and the cookies are slightly golden brown. Let the cookies cool sightly on the baking sheet before transferring them to a cooling rack to cool completely. Repeat until all the cookie dough has been used.

Notes

  • Let the cookies cool completely before storing them in an air-tight container.
  • I like to cook 6 cookies per standard baking sheet size at a time so that you don’t run the risk of the cookies baking into each other.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes

Share the love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!

 

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2 Comments

  1. Kathy Deaver

    Great recipe Kate! The grandkids were over and I wanted to make a little treat but not have “too many cookies” for me to finish off. Haha. This was perfect.

    Reply
    • KJ

      That’s so great, Kathy! The perfect cookie occasion 🙂 Thanks for making the recipe!

      Reply

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