This small batch of chocolate chip cookies are perfect to make when you need a good cookie STAT but don’t want to go through the fuss of making a whole batch! Soft and chewy, this small cookie recipe makes only 6 cookies.
Ever get a SERIOUS craving for an ooey gooey warm and chocolatey chocolate chip cookie?
YES ALL THE TIME AM I RIGHT?
Usually I like to store some extra dough or extra baked cookies in my freezer for when I need a quick easy to bake treat. These coffee cookies are perfect for just that.
But when I don’t have any reserves left (I know, the horror), and I don’t feel like making a whole batch, I make these!
Why these are special
Unlike other cookie recipes like these brownie cookies (which make about 18 cookies) are great for a crowd, this recipe only makes 6 cookies. They are perfect for you and your family’s late night cravings.
Or just yours- no judgment. These cookies are so damn good I would for sure eat all 6 of them. You can also totally make them for 2 and have 3 each. Still no judgements.
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 butI want to point out a couple things!
- Use chopped semi sweet chocolate not chocolate chip for the ultimate chocolate gooeyness. Chocolate chips wont give those puddles!
- Get yourself some fancy salt like Maldon to sprinkle on top (optional but also highly recommend).
How to make them
The way to make these cookies is just like any other cookie recipe. You are just using less quantity of each ingredient. This makes the batter easier to assemble and less time to bake, wohoo!
- First cream the butter and sugars together in a bowl. Use a wooden spoon or spatula until a paste forms. Then add the egg and vanilla and mix until combined.
- Add the flour, baking powder, baking soda, and kosher salt. Mix until the cookie dough forms. Chop up a chocolate baking bar or add in the chocolate chips at this point. Save a handful to add to the top of each scoop of dough before baking.
- Scoop out uniform scoops using an ice cream or large cookie scoop. If you only have a tablespoon, use two per each scoop.
- Place on a cookie sheet and freeze for 30 mins to one hour.
- Preheat oven to 350° F. Press the extra bits of chocolate onto the frozen dough scoops and bake for 18-20 mins depending on how crispy you like the edges. Sprinkle with Maldon when they come out of the oven, let cool for 3 mins and devour.
Cream the butter and sugar Add in the egg and vanilla Add dry ingredients Scoop out dough evenly and spread apart 1.5″ Bake!!
How to store
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 ziplock bag on your counter.
Place the cookie dough balls or baked cookies in a freezer safe bag if you want to freeze them.
How to get those pools of chocolate:
If you are wondering how to get those melty pools of chocolate in your chocolate chip cookies, you need to either use a high quality chocolate baking wafers like Guittard, or chop up your own chocolate bar.
My favorite are the Guittard baking bars. I also always like to chop up my own chocolate because it is more rustic looking and you get more chocolate all over versus in just a few spots.
I do not recommend using regular chocolate chips like nestle or something for this recipe.
Chocolate chips have additives that are put in to make sure the chips stay in their shape throughout baking so you won’t get those puddles if you use them. Sad, but true.
If that’s all you have and you don’t care about the pools of chocolate then go for it!
How to make these into 1 dozen cookies
Double the recipe! Yes it is that easy.
Lemme know if you make these! I made them late one night with no plans to put them on the blog but then they were SO insanely good, I just had to share! Please let me know in the comments below if you love them too!
Tips for cookie success
- Make sure your refrigerated ingredients are at room temperature. This will allow for an even mixture of the ingredients.
- Mix the dough well, it should be slightly tacky not dry and crumbly. If it is still dry, keep mixing!
- 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.
Have more cookie craving? Try these recipes:
- The Best Oatmeal Chocolate Chip Cookies Ever
- Funfetti Cookies
- Chocolate Orange Shortbread Cookies
- Coffee Cookies
- Brownie Cookies
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Small Batch Chocolate Chip Cookie Recipe
Ingredients
- 1/4 cup unsalted butter softened, (4 tbsp)
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg large
- 1 tsp vanilla extract
- 1 1/4 cup all-purpose flour
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1/8 tsp kosher salt
- 3/4 cup chopped semi sweet chocolate (sub chips if you have to)
- Maldon optional garnish
Instructions
- Combine the butter, brown sugar, and granulated sugar in a medium size mixing bowl and mix with a wooden spoon or spatual until a thick paste forms. Add in the egg and vanilla extract and mix until evenly combined.
- Add in the flour, baking powder, baking soda, kosher salt and stir till dough forms.
- Chop up the chocolate or measure out the chips. Leave out a handful of chocolate on the side and add the rest in to the batter. Mix.
- Scoop out the dough using an ice cream scoop, a large 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 freeze for 30-60 mins.
- Preheat the oven to 350° F and bake for 18- 20 mins. Sprinkle with Maldon if you feelin fancy.
Love the idea of a small batch version of chocolate chip cookies! Totally agree with you about chopping up a good quality chocolate bar rather than using chips. Plus the Maldon on the top really puts these over the top. Pinning for later!
YAY! Thank you! I am so glad you agree! It totally makes all the difference!
This sounds fabulous but I have a real thing for crunchy choc chip cookies, is it possible to modify this small batch? Sorry for asking.
Hey Jess! I would suggest these instead https://frostingandfettuccine.com/crispy-and-chewy-giant-perfect-cookies/ !
My dough was dry and clumpy, not sure what I did wrong?
Hi Wendy! That’s super frustrating, I’m wondering if you followed the exact recipe? I would love to help you troubleshoot.
I like the idea of small batch cookies! They seemed so easy and hassle free to make and sure enough, it was effortless.. and the end result-truly satisfying -amazing in taste and texture! 😊
Thank you so much! I am so glad you loved this recipe, so appreciate your rating and comment!
I just tried this recipe 3 times (I’m a science teacher in distance learning, and we were testing variables, so I chose to test the texture of butter- melted, softened, and cold). I had the exact same results as another commenter- all 3 times, the dough was extremely crumbly, regardless of the texture of the butter. I was extremely careful to keep everything else identical (to make a true variable test). The flavor was excellent- but I had to press the dough in my hand into a round shape. Perhaps the additional 1/4 cup of flour is too much?
Hey Joanne! Thanks for trying this so many times, it could be that the dough just needs to be mixed more as I know many people have had success with this recipe. Sorry it didn’t work out for you but appreciate the comment!
These are my GO TO chocolate chip cookie recipe and that’s saying a lot bc I consider myself to be somewhat of a connoisseur lol. Do yourself a favor and make these cookies tonight!
AHHHH Thank you SO much Katie!! That means so much coming from a cookie connoisseur!!! Thank you!!
Can’t wait to try this recipe. I only have whole wheat flour and wondering what other changes should I make to ensure they come out amazing.
Great question! I wouldn’t recommend making these with more that 50% whole wheat flour otherwise the texture wont be the same, they can spread a lot and wont be as chewy. If you try it, let me know how it goes!