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!
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!
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.
20 Minute Small Batch Chocolate Chip Cookies (Just 6!)
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!
I’m only slightly embarrassed to admit I have now made this recipe three nights in a row. My third batch is in the oven as I type this. 🙂 They are THAT good – my family of four has been devouring them and it’s the perfect amount to feel satisfied after treating yourself, but not guilty because there’s so many cookies leftover and you have no willpower, haha! I followed the recipe exactly each time (did not weigh my flour) and while it’s a solid dough, mine hasn’t been too dry or crumbly. I did use mini chocolate chips instead of regular, just to get more consistent chocolate per bite, and baked exactly 13 mins. They made 8 cookies for me and no, do not spread out and instead only puff up, but I flatten them a bit with a spatula right out of the oven and they cool in the perfect shape. 10/10, best chocolate chip cookies ever!
OMG KRISTEN you just made my day! Thank you SO much for this comment! Cant even tel you how much I appreciate it. Also can I come over for cookies? LOL 3 nights in a row is my kinda style. So glad your whole family loves these- thank you so much again!
SO SO PERFECT. Crisp, soft, flavorful all at once. Mini chips work great!
YASSSSS thank you Jenna! So appreciate you letting me know how much you loved these and for the 5 star rating! Totally trying mini chips next time too!
It was so delicious!! My never favorite cookie recipe thank you
YAYAY! Thanks Samantha! So glad you loved these!
Just made these and they were PERFECT! Blown away by how good these are. You really have to measure the flour with a small batch like this. Use a scale!
THANK YOU ADAM! You get it! Appreciate this comment so much!
Absolutely loved this recipe! I doubled the recipe and made half chocolate chip and half sugar cookies with sprinkles incorporated. My husband loved his favorite cookie and I got to make some of mine with the same batch- thank you!! 💛
This sounds so fun! Love that you experimented with it, sprinkles always make things more fun!
These were soooooo good. I’m glad it was “only” 6 because all 6 were gone in one sitting😅
HAHA yessss this is the vibe!
Delicious! I did 2T of dough and it made 9 cookies. Perfect recipe for when hubby requests cookies after dinner and I don’t have time to wait for butter to soften or to make multiple batches.
yessssss! This is why I love these cookies so much too! I hate waiting for butter to soften haha, thanks for the 5 star rating!
I did notice the dryness but I rolled the dough with my hands to soften it up. It helped a lot! I also needed to bake more than 12 minutes, ended up being almost 20. They are soft when warm but more of a crumbly cookie not chewy soft. Still good!
Hey Itzel, thanks for making these! Were you able to weigh the dry ingredients with a scale? That really has an effect on the end result, even a tbsp more flour can make these dry and not gooey. Especially if they needed more time, its an indicator there was too much flour. Im glad you enjoyed them anyways!
I’ve made these twice this week and both times they turned out sooooo good. My husband who doesn’t even really like chocolate chip cookies asked me to make them again last night. One question would this same recipe work with m&m candies in place of the chocolate chips?
OMG YESSSSS!!!! I love this so much, thank you! and yes totally it would for sure work with mm’s instead!
Thank you!!
I found this recipe while looking for a little treat to make. I did make some modifications. I cut the flour in half and used double amount of almond flour, so 6 tbsp all purpose flour and 3/4 cup (12 tbsp) almond flour. Instead of the white sugar, I used a packet of Stevia. Makes it a little more “healthier” for me! They are just finishing up in the oven and they look amazing!! I also used a 1 tbsp cookie scoop for slightly smaller cookies, I got 15 cookies out of it. Thank you for this recipe!
So glad oyu enjoyed these Megan!! Thanks for letting me know!
Must agree w other followers. The dough is crumbly and dry. I make cookies all the time and i found the best mix of butter and flower is 1 to 2. This recipe has 1 to 3 proportions which would make sense it would be drier. Maybe using the whole egg might make a dough a bit more moist.
On the other hand if u prefer shortbread tasting cookies then this would be working well.
Hello Mirka, there are lots of rave reviews on this recipe as well as people who commented that the dough was dry and crumbly, but those are from reviews who dont measure the flour with a kitchen scale. If you are not accurately measuring the flour in small batch recipes especially then you will not get the desired result.
Super quick to put together and turned out amazingggg!
WOHOOOO YAY! Thanks so much Yass!
Hi Sam -cookies were pretty good – crispy outside chewy inside-I just happened to like them slightly flatter-any suggestions for next time I make them?
Hi Alicia, sure thing- I would press the cookie dough balls a little flat with the bottom of a cup before baking. Then right after you take them out of the oven I would bang the baking sheet on the counter so the cookies flatten out a bit. Lemme know if that helps!
Absolutely delicious. I didn’t have any baking powder, so I substituted for a tiny bit more baking soda + a tsp of apple cider vinegar. After placing the dough on the baking sheet, I put them in the freezer for about 10 minutes before baking. They turned out so perfect and fluffy. I will be saving this recipe. Thank you thank you!
So glad Hannah! We adore these cookies too!
Quick and easy recipe , making six large , delicious cookies, loaded with chocolate chips ! Perfect texture , chewy , but firm. Great to be able to make a batch in a moment’s notice . I did add 2 minutes to cook time
Thank you so much Laura! I make these all the time for late night cravings!
These turned out great! I doubled the batch and did 45g cookies! Perfect! Thank you!
Amazing! Thank you so much Kylie, these are my fave cookies!
Best chocolate chip cookies I have ever had. If you make them really thing, you can make moles and make shaped cookies turns out so cute.
YESSSSS MISA ILY! These are one of my fave recipes on the site, I am so glad you love them too!
Perfect! Weighed everything and they’ve come out amazingly well
Love a melted butter cookie when I want to avoid creaming the butter and sugar by hand
Saving for repeat batches ty for sharing this!
Thank you so much!!!
Love this cookie recipe. They mix up quickly, are the bomb, and then they’re gone! SO good.
Thank you so much!!! So appreciate you making them and leaving a 5 star review, thanks Caprice!!