This Small Batch Chocolate Chip cookie recipe requires no chill time and can be made in 20 minutes. This is a no mixer recipe that makes 6 perfect cookies and is the best when you are having a chocolate chip cookie craving and need one super fast!

Chocolate chip cookies sitting on a parchment lined cookie tray
These small batch chocolate chip cookies are gooey on the outside but have crisp edges.

Ever get a SERIOUS craving for an ooey gooey warm chocolate chip cookie? YES ALL THE TIME AM I RIGHT?

But when I don’t feel like making a whole batch of cookies, I make these small batch chocolate chip cookies! These are the best chocolate chip cookies because they are gooey on the inside but have crisp edges. They can also be made in just 20 minutes! The buttery taste combined with all that melted chocolate is a serious match made in heaven.

What makes these so chewy is using just the yolk of an egg and more brown sugar than white. Took a few tries of testing to get it right but I did!

As a professional baker you have got to have a good chocolate chip recipe on hand at all times! Out of all the other chocolate chip cookie recipes I have tried, I always come back to this easy small batch of chocolate chip cookies because they have the best texture with the perfect amount of chocolate chips.

When I need cookies for a crowd I like to make these mini chocolate chip cookies, kids love them! It’s definitely hard to eat just one. You can also make these without butter by following the recipe for dairy free chocolate chip cookies, or even make chocolate chip cookies without brown sugar.

These small batch oatmeal chocolate chip cookies, are also perfect for when you need a quick treat!

How to make these

Troubleshooting dry crumbly batter

Some readers have said their batter is dry and crumbly. Ive made this recipe at least 50 times and have never had that issue. If you’re experiencing this, here’s what could be happening:

You need to weigh your flour instead of using a measuring cup.

Because this is a small batch recipe, the accuracy of measuring your ingredients is even more important than a regular cookie recipe.

If you pack too much flour into a measuring cup by scooping, it can mess with the batter and make it dry and crumbly. Also it takes a little bit longer for the flour to absorb into the rest of the ingredients, just keep mixing!

If you dont have a scale, then carefully spoon flour into a measuring cup and level it off. Do not, I repeat do not scoop your flour with a measuring cup. As a professional baker, thank you for listening.

How to store and freeze

Storing: Honestly you shouldnt need to know this because you should just eat all the cookies but if you need to store them, store them in an airtight container or zip top bag on your counter.

Freezing: Place the cookie dough balls or baked cookies in a freezer safe bag. Freeze for up to 3 months.

Making these into 1 dozen cookies

Double the recipe to make a full batch of cookies, thats it!

A chocolate chip cookie with a bite taken out of it.
These cookies have the best texture.

Troubleshooting

Why are my cookies crumbly and dry? This is probably because you used to much flour. Remember not to measure flour by scooping it with your measuring cup, Use a kitchen scale or the spoon and level method I described above.

Why are my cookies thick? Same as above! If you use too much flour your cookies wont spread and they will be too thick.

How to make perfectly round cookies

To make the cookies perfectly round, you need to use a cookie cutter that is larger than the cookie. Place it over the cookie a soon as it comes out of the oven. In a circular fast motion scoot the cookie cutter around the cookie to make it perfectly round. 

You have to do this as soon as it comes out of the oven while its still hot or it wont work! The cutter will mold the cookie into a perfect round circle.

A chocolate chip cookie with a bite taken out of it.
4.49 stars (47 ratings)

20 Minute Small Batch Chocolate Chip Cookies (Just 6!)

This Small Batch Chocolate Chip cookie recipe requires no chill time and can be made in 20 minutes. This is a no mixer recipe that makes 6 perfect cookies and is the best when you are having a chocolate chip cookie craving and need one super fast!

Ingredients

  • 1/4 cup unsalted butter , melted, (56.5 g)
  • 1/3 cup brown sugar, (65g)
  • 1 tbsp granulated sugar
  • 1 egg yolk, large (no whites)
  • 1/2 tsp vanilla extract
  • 3/4 cup all-purpose flour, (90g)
  • 1/8 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp kosher salt
  • 3/4 cup semi sweet chocolate chips, (120g)
  • Maldon, optional garnish

Instructions
 

  • Preheat the oven to 350° F and line a cookie sheet with parchment paper.
  • In a medium sized microwave safe bowl melt the 1/4 cup butter. Add the 1/3 cup brown sugar and 1 tbsp white sugar and mix till smooth.
  • Add the egg yolk and 1/2 tsp vanilla extract and mix again.
  • Add in the 3/4 cup flour, 1/8 tsp baking powder, 1/4 tsp baking soda, and 1/8 tsp kosher salt and stir till dough forms.
  • Stir in the 3/4 cup chocolate chips. Leave out a handful of chocolate on the side and add the rest in to the batter. Mix.
  • Scoop out the dough using a 3 tbsp cookie scoop, or using two tablespoons for one cookie dough ball. Press the leftover chocolate pieces all over the tops of each cookie.
  • Place on a cookie sheet leaving 1.5 inch space between each one and bake for 12-14 minutes or until the bottom of the cookie is golden brown.
  • Sprinkle with Maldon or salt if you want!

Notes

Double the recipe to make 1 dozen cookies!
To make the cookies perfectly round, use a cookie cutter that is larger than the cookie and place it over the cookie a soon as it comes out of the oven. In a circular fast motion scoot the cookie cutter around the cookie to make it perfectly round. 
This has to be done when warm or it wont work!
If your dough is dry and crumbly you didnt measure the flour correctly! Make sure to measure precisely as this is a small batch recipe and even a little bit more flour can change the dough from perfect to dry. 
Serving: 1cookie, Calories: 320kcal, Carbohydrates: 38g, Protein: 4g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 54mg, Sodium: 111mg, Potassium: 167mg, Fiber: 2g, Sugar: 22g, Vitamin A: 291IU, Calcium: 38mg, Iron: 2mg
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