How do you make a small batch of chocolate chip cookies?

Start by creaming softened butter with a small amount of brown and white sugar. Add a single egg yolk and vanilla extract, then mix in the flour, baking soda, and a pinch of salt. Fold in chocolate chips, scoop into 6–8 balls, and bake at 350°F for 8–10 minutes. It’s the same comfort as a full batch, but scaled down for fewer servings and less waste.

Can I freeze Small Batch Chocolate Chip Cookies dough?

Yes, you can absolutely freeze it! Scoop the dough into balls and freeze on a tray until solid, then store them in a freezer bag. Bake from frozen whenever a cookie craving hits—just add a minute or two to the baking time. It’s perfect for prepping ahead without overcommitting to a full recipe.

What makes cookies soft and chewy?

Several factors contribute: a higher ratio of brown sugar to white sugar, using just the egg yolk instead of a whole egg, and slightly underbaking them. Also, chilling the dough for 15 minutes helps them bake thicker and chewier. Avoid overmixing, which can toughen your cookies.

How long do Small Batch Chocolate Chip Cookies stay fresh?

When stored properly in an airtight container, they stay soft and tasty for about 2 to 3 days at room temperature. You can extend freshness by refrigerating them for up to 6 days or freezing them for up to 2 months.

Can I double a small batch cookie recipe?

Yes! Most small batch recipes double easily—just make sure to accurately scale each ingredient. If your original recipe uses 1 egg yolk, you can either use 2 yolks or a whole egg (whisked and measured) depending on the texture you want. Doubling is great when you want more cookies but still want that easy, one-bowl feel.

Do I need to chill the dough for a small batch?

It’s optional, but recommended if you want thicker cookies with richer flavor. Even a short 15-minute chill can make a difference in structure and spread. However, if you're short on time or prefer thinner cookies, you can skip it and bake immediately.

Small Batch Chocolate Chip Cookies – The Best Chewy 6-Cookie Recipe Ever

Name: Small Batch Chocolate Chip Cookies (Easy & Chewy Homemade Recipe)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 cookies
Cuisine: American
Ingredients: 4 tbsp unsalted butter; 2 tbsp brown sugar; 1 tbsp granulated sugar; 1 egg yolk; 1/2 tsp vanilla extract; 6 tbsp all-purpose flour; 1/8 tsp baking soda; 1 pinch salt; 1/4 cup semi-sweet chocolate chips

Ingredients

Scale

4 tbsp unsalted butter, softened
2 tbsp brown sugar
1 tbsp granulated sugar
1 egg yolk
½ tsp vanilla extract
6 tbsp all-purpose flour
⅛ tsp baking soda
Pinch of salt
¼ cup semi-sweet chocolate chips

Instructions

Cream the butter and sugars
In a bowl, cream together softened butter, brown sugar, and white sugar until smooth and fluffy.
Add wet ingredients
Stir in the egg yolk and vanilla extract until fully combined.
Mix in dry ingredients
Add flour, baking soda, and a pinch of salt. Stir just until combined.
Add chocolate chips
Fold in the chocolate chips evenly throughout the dough.
Scoop and bake
Scoop dough into 6–8 balls, place on a parchment-lined baking sheet, and bake at 350°F for 8–10 minutes.
Cool and enjoy
Let cookies sit on the baking sheet for 2 minutes, then transfer to a wire rack.

Notes

For chewier cookies: chill dough for 15 minutes before baking.
Want crispy edges? Use more white sugar than brown.

Don’t overbake—cookies firm up as they cool.

Author: Silvia
Prep Time: 10
Cook Time: 10
Category: Dessert

Nutrition

Serving Size: 6 cockies
Calories: 140
Sugar: 10
Fat: 7
Carbohydrates: 18
Protein: 2