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    Flouring Kitchen » Cookies and Bars

    Small Batch Chocolate Chip Cookies

    Published: Jan 4, 2022 · Modified: Jan 13, 2022 by Mary · This post may contain affiliate links · 10 Comments

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    These small batch chocolate chip cookies are crisp on the edges, soft and gooey in the middles, and come together in one bowl! They are made with melted butter so you don’t need to use an electric mixer making them so much easier to make. A wire whisk and large bowl are the only things you’ll need. It makes 6 beautiful bakery style cookies. Make ahead instructions are in the notes and you can freeze leftover cookie dough for on demand cookies anytime. 

    Purchasing the items in this post supports this blog, at no additional cost to you. As an Affiliate Product marketer and Amazon Associate, I earn from qualifying purchases.

    Why you will LOVE this recipe:

    • Texture: Crispy on the edges, soft and gooey in the middles. The ultimate cookie texture! The melted butter helps make the edges extra buttery and crisp.
    • Easy: You only need a wire whisk (non-electric), and a bowl for this recipe. It comes together in no time thanks to the melted butter so no more waiting for your butter to soften.
    • Chocolate: These cookies have mini and regular sized chocolate chips for the perfect chocolate distribution. You can use whatever flavour of chocolate chips you prefer and add your own fun twist.
    • Yield: This makes only 6 cookies which is the perfect size for just you and/or a friend.
    stack of small batch chocolate chip cookies

    The best go to cookie recipe

    The simplicity and perfect texture of these small batch chocolate chip cookies is what makes this a go to recipe in my home. They're so easy to make and I love how I don't need to wait for my butter to soften. I use it as a base for so many of my other cookie recipes. They always turn out crispy on the edges with soft middles - my favourite texture for the perfect chocolate chip cookie.

    Why melted butter is ideal for chocolate chip cookies:

    Melted butter creates a cookie with crisp edges and a soft and gooey middle every time. I think they give crisper, more golden edges than softened butter. 

    The best part about using melted butter is that you don’t need to wait for it to soften. And you can just use a handheld whisk and any large bowl. No electric mixer needed.

    How to get round cookies

    Aside from scooping or rolling the dough, you can help make your cookies perfectly round after baking them too. So no fear if they come out looking a little wonky. Wonky cookies are still delicious but if you want them perfectly round it’s an easy fix. 

    As soon as they are out of the oven, scoot the small batch chocolate chip cookies to make them round right on the baking sheet: place a bowl flipped upside down or a large round cookie cutter over the cookie. Shake the bowl/cookie cutter around the cookie gently to even out the edges and make the cookie even thicker. Sprinkle the cookies with flaky salt and serve.

    bitten small batch chocolate chip cookie

    Adding your own twist

    You can add your own mix-ins to the dough such as:

    • Milk or white chocolate chips
    • Crushed cookies (i.e., oreos)
    • Pretzels 
    • Chopped candy bars
    • Toasted nuts

    Make ahead

    They’re so easy to make ahead so you can pop a cookie dough ball to get a cookie any time you like.

    Make and scoop the cookie dough a day or two ahead and keep in the fridge. The longer the cookie dough chills, the more developed and rich the flavour becomes. 

    Freeze the cookie dough for up to 3 months in an airtight container for cookies anytime. Add a few more minutes to the cooking time and bake from frozen. 

    chocolate chip cookie on marble

    Key ingredients

    Full steps and ingredients in recipe card below. But read through these for all the tips you will need for success!

    Chocolate chips: I used a mix of mini and regular semisweet chocolate chips. Any other kind of chocolate chips or even chopped chocolate will also work out great.

    Butter: Use a good quality real butter for best results.

    Brown sugar: Gives the cookies so much flavour and a chewier texture. I used a medium brown sugar.

    Granulated sugar: Helps the cookies get those crisp edges.

    Egg yolk: The yolk makes them so rich and gives them the perfect texture.

    All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.

    Step by step

    Step 1 - Prep. Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper. 

    Step 2 - Wet ingredients. In a large bowl whisk together melted butter, brown sugar, and granulated sugar. Add egg yolk and vanilla and whisk until thickened and lightens in colour.

    Step 3 - Dry ingredients. Sift flour and baking soda right into the same bowl. Fold just until no more streaks remain. Add chocolate chips (reserve a few tablespoons of chocolate chips) and fold. Pop the dough into the freezer for 5 minutes if it’s too soft to scoop. 

    Step 4 - Scoop. Scoop the cookie dough into 6 large balls and push reserved chocolate chips onto the tops of the dough balls. Place onto a lined baking sheet or plate. Chill in the freezer for 15 minutes (or in the fridge for at least 45 minutes up to 48 hours). 

    Step 5 - Bake. Place chilled cookie dough balls onto baking tray, leaving at least 4” between each cookie. Bake for 8-10 minutes. The cookies are ready when the edges are golden brown and the middle is puffed and still a little underdone. 

    Step 6 - Scoot and serve. As soon as they are out of the oven, scoot the cookies to make them round right on the baking sheet: place a bowl flipped upside down or a large round cookie cutter over the cookie. Shake the bowl/cookie cutter around the cookie gently to even out the edges and make the cookie even thicker. Sprinkle the cookies with flaky salt and serve!

    • whisking melted butter and sugars
    • wet ingredients for cookie dough
    • folding in dry ingredients
    • the mixed cookie dough
    • scooped cookie dough
    • cookie dough balls with chocolate chips

    FAQ

    Do I need to chill my cookie dough?

    Chilling the cookie dough in this recipe is extremely important. Chilling helps firm up the butter in the dough, reducing spreading in the oven. You'll get the perfect thickness with chilling the dough!

    Can I use dairy free butter or oil?

    I haven't tried to make them with those options, so I can't really recommend them. You could try though if you're going dairy free.

    Can I freeze the cookie dough?

    I love to freeze my cookie dough. Scoop it into balls and freeze in an airtight container or bag. Add a few more minutes to the cooking time and bake from frozen. Now you have cookies whenever you want them!

    Check out these other recipes:

    • The Best Brown Butter Chocolate Chip Cookies
    • Blueberry Cream Cheese Cookies – Soft & Chewy
    • Toffee Cookies with Foolproof Homemade Toffee

    Happy baking!

    Did you make this recipe? I would love for you to star rate this recipe and hear what you think in the comments below.

    Share your creation on Instagram and tag @flouringkitchen. Follow me on Pinterest to save and for more recipe ideas.

    📖 Recipe

    chocolate chip cookie on parchment paper

    Small Batch Chocolate Chip Cookies

    Mary
    These small batch chocolate chip cookies are crisp on the edges, soft and gooey in the middles, and come together in one bowl! They are made with melted butter so you don’t need to use an electric mixer making them so much easier to make. A wire whisk and large bowl are the only things you’ll need. It makes 6 beautiful bakery style cookies. Make ahead instructions are in the notes and you can freeze leftover cookie dough for on demand cookies anytime.
    5 from 4 votes
    Print Recipe Pin Recipe Shop Ingredients
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Total Time 20 minutes mins
    Course Baking, Cookies, Dessert
    Cuisine American
    Servings 6 cookies

    Equipment

    • 1 large cookie scoop
    • 1 Cookie sheet

    Ingredients
     
     

    • ½ cup butter melted and cooled slightly
    • ⅓ cup brown sugar packed
    • ¼ cup granulated sugar
    • ¼ teaspoon sea salt
    • 1 teaspoon pure vanilla extract
    • 1 egg yolk
    • ⅔ cup all purpose flour 80g
    • ¼ teaspoon baking soda
    • ¾ cup chocolate chips mini and semisweet
    • ½ teaspoon flaky salt optional
    Shop Ingredients on Jupiter

    Instructions
     

    • Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.
    • In a large bowl whisk together melted butter, brown sugar, and granulated sugar. Add egg yolk and vanilla and whisk until thickened and lightens in colour.
      ½ cup butter, ⅓ cup brown sugar, ¼ cup granulated sugar, ¼ teaspoon sea salt, 1 teaspoon pure vanilla extract, 1 egg yolk
    • Sift flour and baking soda right into the same bowl. Fold just until no more streaks remain. Add chocolate chips (reserve a few tablespoons of chocolate chips) and fold. Pop the dough into the freezer for 5 minutes if it’s too soft to scoop.
      ⅔ cup all purpose flour, ¼ teaspoon baking soda, ¾ cup chocolate chips
    • Scoop the cookie dough into 6 large balls and push reserved chocolate chips onto the tops of the dough balls. Place onto a lined baking sheet or plate. Chill in the freezer for 15 minutes (or in the fridge for at least 45 minutes up to 48 hours).
      ¾ cup chocolate chips
    • Place chilled cookie dough balls onto baking tray, leaving at least 4” between each cookie.
    • Bake for 8-10 minutes. The cookies are ready when the edges are golden brown and the middle is puffed and still a little underdone.
    • As soon as they are out of the oven, scoot the cookies to make them round right on the baking sheet: place a bowl flipped upside down or a large round cookie cutter over the cookie. Shake the bowl/cookie cutter around the cookie gently to even out the edges and make the cookie even thicker. Sprinkle the cookies with flaky salt and serve!
      ½ teaspoon flaky salt

    Video

    YouTube video

    Notes

    The baked cookies will keep well in an airtight container at room temperature for up to 3 days.
    Make ahead:
    Make and scoop the cookie dough a day or two ahead and keep in the fridge.
    Freeze the cookie dough for up to 3 months in an airtight container for cookies anytime! Add a few more minutes to the cooking time and bake from frozen.
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Reham

      August 12, 2023 at 2:02 pm

      5 stars
      Just made them today and they turned out perfect! Can’t wait to try more of your recipes. Love your blog, inspired me to bake more!

      Greetings from Oman

      Reply
    2. Josie

      February 27, 2023 at 6:14 pm

      5 stars
      SO easy to make and they came out delicious!!

      Reply
    3. Jennifer

      February 22, 2022 at 8:34 am

      hi thanks for sharing your recipe! few questions, can i substitute the all purpose flour with almond flour instead? and how much do i need to add? thank you!

      Reply
      • Mary

        February 24, 2022 at 3:49 pm

        Hi there, I've never tried this with almond flour so I really can't say. It does work with 1:1 gluten free flour if you'd want to use that instead of all purpose flour!

        Reply
    4. PR

      February 09, 2022 at 12:28 am

      5 stars
      These were so chewy and delicious! This will definitely be my new go-to chocolate chip cookie recipe 🙂

      Reply
      • Mary

        February 09, 2022 at 3:28 am

        I'm so happy you loved them, thank you so much! 😀

        Reply
    5. Dwiti

      January 26, 2022 at 1:43 pm

      Hi,
      I really loved the outcome of the recipe when I first made it. But I want to make it again without the egg. So if possible, can you suggest me a substitute for egg yolk?

      Reply
      • Mary

        January 27, 2022 at 4:00 am

        Hi! I haven't tested the recipe with an egg yolk replacement but you can try out half a flax egg and see if that works (1/2 tablespoon ground flax + 1 1/4 tablespoon water). It works for most cookies.

        Reply
    6. John

      January 09, 2022 at 8:47 pm

      5 stars
      Amazing cookies ! Easy to make, taste so soft and chocolaty. The flaky salt is a must add ! Thanks so much for the recipe!

      Reply
      • Mary

        January 09, 2022 at 8:50 pm

        Thank you so much for making and enjoying the recipe, they're one of my all time favourite cookies too!

        Reply
    5 from 4 votes

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