20 Minute Small Batch Chocolate Chip Cookies

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!

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.

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!

Why these are special

• This small batch cookie recipe only takes 20 minutes to make! You’ll use melted butter so theres no waiting to bring your butter to room temperature.
• This is a no chill recipe.
• They can be made in one bowl and do not require a hand mixer or stand mixer.
• Unlike other cookie recipes like these brownie cookies, which make about 18 cookies, this recipe only makes 6 cookies.
• They are a little crisp on the edges but so super soft and chewy on the inside. The chocolate just oozes out of the center and if you sprinkle a little Maldon on top, they are straight up irresistible.

Ingredients needed

All you need are regular baking pantry staple ingredients but in less quantities:

• melted unsalted butter- no need to waste time softening butter! This helps with the texture of the cookie.
• brown sugar– for moisture and chewiness. You can use light or dark brown sugar
• granulated sugar-for sweetness.
• 1 egg yolk- not the whole egg! A whole egg is too big for this small recipe so just use the yolk.
• vanilla extract– for flavor
• all purpose flour– for bulk
• baking powder– for leavening
• baking soda– another leaving agent
• salt– to enhance the flavor
• dark chocolate chips– I like to use semi sweet chocolate chips but you can use any kind.
• Maldon – fancy salt to sprinkle on top (optional but also highly recommend).

How to make small batch chocolate chip cookies

1. First melt the butter and combine it with the sugars together in a small bowl. Use a wooden spoon or spatula until a paste forms. Then add the egg and vanilla and mix until combined.
2. Add the dry ingredients. Add the flour, baking powder, baking soda, and kosher salt. Mix until the cookie dough forms. Next add in the chocolate chips. Save a handful to add to the top of each scoop of dough before baking. Mix until the cookie dough forms. Next add in the chocolate chips. Save a handful to add to the top of each scoop of dough before baking.
3. Scoop out uniform scoops using an ice cream or large cookie scoop. If you only have a tablespoon, use two per each scoop.
4. Preheat oven to 350° F. Prepare a cookie sheet with parchment paper. Press the extra chocolate chips into the frozen dough scoops and bake for 12-14 mins depending on how crispy you like the edges. Sprinkle with sea salt if you like when they come out of the oven.
5. Cool- Let the cookies cool on the cookie sheet, then move to a wire rack to cool completely. I like to eat them semi warm!

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.

How to make these into 1 dozen cookies

Double the recipe to make a full batch of cookies.

Tips for cookie success

• Measure your flour correctly. The best way to do that is with a kitchen scale. If you want to use measuring cups, spoon flour into your measuring cup and level off with a knife. Never scoop flour with your measuring cup, you will use too much flour.
• To make the cookies flatter, bang the pan of cookies on the counter when it comes out of the oven. This will flatten the cookie and make the chocolate more melty but still keep them like chewy cookies.
• To make cookies perfectly round, place a larger round cookie cutter or glass over the hot cookie when it comes out of the oven. Move your hand in a circular motion to scoot the cookie around the cutter. This will round out the edges to make them look perfectly round.

What makes a cookie chewy?

Using just the egg yolk and more brown sugar than white sugar will ensure you have chewy chocolate chip cookies.

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.

Variations

• Add in nuts of choice
• Use white chocolate chips
• Add m&m’s or other candies!

Have more cookie craving? Try these recipes:

• The Best Oatmeal Chocolate Chip Cookies Ever
• Funfetti Cookies
• Chocolate Orange Shortbread Cookies
• Coffee Cookies
• Brownie Cookies

I love when you share my recipes!!