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About This Recipe
Seriously nothing beats a classic chocolate chip cookie! It’s the best type of cookie. Perfectly sweet, chewy, just slightly crispy on the edges and absolute heaven with a tall glass of milk!
We make cookies a lot around here and this small batch chocolate chip recipe is our go-to. It makes the perfect amount when you are just need a couple of servings.
This recipe yields about 14 cookies or even fewer if you like giant cookies. But this recipe is also super easy to double or triple if you’re serving a crowd (or try my Copycat Chewy Chips Ahoy! Cookies for a full recipe!).
But seriously, you gotta make these cookies! They couldn’t be easier and they are so so worth it 😉
And if you want more chocolate chip cookie goodness, try my Giant Nutella Stuffed Chocolate Chip Cookies or my Chocolate Chip Protein Skillet Cookie for Two!
Why You’ll Love These Small Batch Chocolate Chip Cookies
- Small batch! Perfect for when you don’t want to make dozens of cookies.
- Perfectly sweet, chewy chocolate chip cookies with golden edges – enough said right there!
- No chill time required! Only takes 25 minutes from start to finish.
- Just 125 calories per cookie. Yes, we lightened them up a smidge.
- Made with pantry staples. You seriously probably already have everything!
- Easy to make dairy + gluten-free if needed.
- Easy to double or tripe recipe for a crowd pleasing treat!
- Flour – I used all purpose flour. Gluten-free flour also works here! My favorite gluten-free flours to bring about the most similar flavor/texture are Bob’s Red Mill and King Arthur’s.
- Butter – I used unsalted butter. Dairy-free butter also works here.
- Brown Sugar – I used light brown sugar. You could also use dark brown sugar. For the cookies. I would recommend the real deal stuff for this one, it’s going to create the most delicious chewy chocolate chip cookie. Or you can use coconut sugar! You can use brown sugar substitute if you want to bring the sugar down, I’ve just found the cookies to be a little harder and not as chewy when using the substitute over the real stuff. The brown sugar really does some sciencey stuff in cookies!
- Baking Essentials – Grab some baking soda, salt, and vanilla extract!
- Egg – We’ll just need whole egg.
- Chocolate chips – I love semi-sweet chocolate chips but dark chocolate chips or milk chocolate would also be delish! Use your favorite!
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper. Whisk together the flour, baking soda and salt together in a bowl and set aside.
2. Cream the butter and sugar in the mixing bowl of a stand mixer secured with the paddle attachment (or in a large bowl with a hand mixer). Beat on medium-high speed for 2 minutes or until light and fluffy.
3. Add the egg and vanilla to the butter mixture and beat until just mixed in.
4. Then add the dry ingredients and mix until they are just incorporated (try not to over-mix).
5. Add the chocolate chips and mix one more time.
6. Take about 2 Tbsp of the dough and roll into a ball with your hands.
7. Place the cookie dough balls at least 2 inches apart on the baking sheet then flatten then.
8. Bake for 10 minutes or until golden brown along the edges. Let sit for 5 minutes on the pan then immediately transfer to a wire rack to finishing cooling.
To store, keep your small batch chocolate chip cookies stored in airtight container at room temperature for 3-4 days.
You can also freeze these small batch cookies. To freeze, let the cookies cool to room temperature and then store in an airtight bag. For best results, make sure to get all the air out to prevent freezer burn!
Helpful Tips
The most important part of the whole recipe! DO NOT OVER BAKE!! Make sure to take these cookies out when they are just about done (might still have a slight jiggle in the middle) because they will set and keep baking on the hot pan when you take them out. This will give you the most delicious cookie with a chewy center!
Can I make this small batch chocolate chip cookie recipe gluten-free?
Yes! To make these chocolate chip cookies gluten-free, use 1:1 gluten-free flour. My favorite gluten-free flours to bring about the most similar flavor/texture are Bob’s Red Mill and King Arthur’s.
Do you have any tips on achieving cookies that are gooey (opposed to dry)?
The most important part of the whole recipe! DO NOT OVER BAKE!! Make sure to take these cookies out when they are just about done (might still have a slight jiggle in the middle) because they will set and keep baking on the hot pan when you take them out. This will give you the most delicious cookie with a chewy center!
Can I use a sugar substitute (like monk fruit or Truvia) instead of the brown sugar?
I’ve tested this recipe with light brown sugar, golden classic monk fruit sweetener and Truvia brown sugar. The real brown sugar does some science-type stuff in this recipe and really plays an important part in creating the most soft and chewy cookie. I’ve just found the cookies to be a little harder (and not as chewy) when using the substitute over the real stuff. So I would really recommend the real stuff in this recipe! But if you need to bring the sugar down for health reasons, you can use a sugar substitute instead (if you do this, definitely warm the cookie up before eating it to help make it softer!)
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Small Batch Chocolate Chip Cookies (classic chewy)
Ingredients
Dry
- 1.25 cup all-purpose flour (150g) GF if needed
- 1/2 tsp baking soda
- 1/4 tsp salt omit if using salted butter
Wet
- 4 Tbsp butter (56g) room temp
- 1/2 cup brown sugar (96) packed
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup chocolate chips (80g)
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Instructions
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper. Whisk together the flour, baking soda and salt together in a bowl and set aside.
- Cream the butter and sugar in the mixing bowl of a stand mixer secured with the paddle attachment (or in a large bowl with a hand mixer). Beat on medium-high speed for 2 minutes or until light and fluffy. Add the egg and vanilla to the butter mixture and beat until just mixed in.
- Then add the dry ingredients and mix until they are just incorporated (try not to overmix). Add the chocolate chips and mix one more time.
- Take about 2 Tbsp of the dough and roll into a ball with your hands. Place the cookie dough balls at least 2 inches apart on the baking sheet then flatten then.
- Bake for 10 minutes or until golden brown along the edges. Let sit for 5 minutes on the pan then immediately transfer to a wire rack to finishing cooling.
Equipment
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
