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Chewy Small Batch Chocolate Chip Cookies Recipe

If you’re craving the perfect chocolate chip cookie without making a full batch, this chewy small batch chocolate chip cookies recipe is for you.

Chewy Small Batch Chocolate Chip Cookies Recipe

With crisp edges, chewy centers, and rich flavor from dark brown sugar, this easy recipe makes just the right amount of cookies for a small household or smaller families.

This is one of those small-batch cookie recipes that feels extra satisfying—simple steps, no stand mixer required, and the best results every time.

Whether baking for a cozy night in or just looking for a warm chocolate chip cookie without extra leftovers, this is the perfect recipe to keep in your back pocket for your next cookie craving.

When did THE Chocolate Chip Cookie become popular?

Chocolate chip cookies became popular shortly after their invention in the late 1930s. Ruth Wakefield, who ran the Toll House Inn restaurant in Whitman, Massachusetts, created the original recipe, which first appeared in her 1938 cookbook Tried and True.

The cookies gained widespread attention when Wakefield partnered with Nestlé in 1939, allowing them to print her recipe on their chocolate packaging in exchange for a lifetime supply of chocolate. 

Then, popularity surged during World War II, as soldiers from Massachusetts shared care packages containing the cookies with others overseas. This led to a nationwide demand, with families across the U.S. seeking out the recipe to send their own batches to loved ones in the military.

By the 1950s, chocolate chip cookies had become a staple in American households, aided by the introduction of refrigerated cookie dough by companies like Nestlé and Pillsbury.

Their enduring appeal is evident today, with Americans consuming over 7 billion chocolate chip cookies annually — and now you may just make a few more to add to that number!

Chewy Small Batch Chocolate Chip Cookies Recipe

Ingredients

This recipe calls for simple ingredients, found in any grocery store, and probably already in your pantry cupboards:

  • All-purpose flour: gives structure to your cookies. Spoon and level your measuring cup so you don’t add too much flour, which can lead to dense cookies.
  • Cornstarch: softens the final cookie and helps create that irresistible chewy texture.
  • Baking soda: provides just the right amount of lift and browning for chewy chocolate chip cookies.
  • Sea salt: balances the sweetness. A light sprinkle on top adds a little bit of flavor contrast.
  • Brown sugar: adds rich flavor and moisture. It’s key to soft cookies with chewy centers and crisp edges.
  • Granulated sugar (white sugar): helps create those golden, crisp edges and balances the moisture from the brown sugar.
  • Pure vanilla extract: enhances the overall flavor—don’t skip it.
  • Room temperature butter: is essential for even creaming. Unsalted butter gives you better control over the saltiness.
  • Egg yolk: binds the dough and gives richness without the extra moisture of a whole egg—perfect for small batch cookie recipes.
  • Semi-sweet chocolate chips or chunks: You can mix in chopped dark chocolate or even some milk chocolate or white chocolate chips.

Take a look at the recipe card at the bottom of this post for the full recipe!

Add-ons & Substitutions

Want to personalize this recipe? Here are some ways to make it your own:

  • Swap the Chocolate: Swap in milk chocolate or a mix of chocolate bars for variety in texture and sweetness.
  • Brown Butter: If you’re a fan of brown butter chocolate chip cookies, brown the butter first, cool slightly, and proceed with the recipe.
  • Nuts: For nut lovers, fold in chopped walnuts or pecans after the chocolate chips.
  • Brown Sugar: If you’re short on light brown sugar, dark brown sugar will still work, just slightly different depth in flavor.
Chewy Small Batch Chocolate Chip Cookies Recipe

How to Make Small-Batch Chocolate Chip Cookies

Line three baking sheets with parchment paper and set them aside.

In a small bowl, whisk together the dry ingredients—flour, cornstarch, baking soda, and salt— and set them aside.

In the bowl of a stand mixer or using a hand mixer, cream together the brown sugar, white sugar, room temperature butter, and vanilla extract on medium speed. You want the mixture to look creamy and light in texture—this takes about 2 minutes.

Add the egg yolk and mix on low speed until it’s just combined.

Pour in the dry ingredients and mix until a soft dough forms. Be careful not to over-mix at this step. Use a rubber spatula to fold in the chocolate chips, making sure they’re evenly spread throughout the dough.

Use a cookie scoop (around 3 tablespoons) to form uniform cookie dough balls. Place them on a lined baking sheet, cover with plastic wrap, and chill for at least one hour or up to three days. The chill time helps your cookies hold their shape and enhances the flavor.

When you’re ready to bake, preheat your oven to 350°F. Arrange dough balls at least 2.5 inches apart on your prepared baking sheet.

Bake for 10–15 minutes, or until the edges are golden brown and crisp, and the centers look slightly underbaked. This gives you that soft, chewy center with crisp edges—a perfect cookie combo.

If you’re going for round cookies, place a round cutter or glass rim over each one straight out of the oven and swirl gently to pull in uneven edges.

Sprinkle extra chocolate chips and sea salt on top and let them sit on the baking sheet to cool completely. 

Expert Tips

  • For pockets of chocolate, press a few extra chocolate chips or chunks on top of each cookie right after baking.
  • Chill the dough, even if you’re short on time. An hour makes a difference for chewy centers and thicker cookies.
  • Always bake on parchment paper for even baking and easy cleanup. It’s the best way to avoid sticking.
  • Avoid over-mixing after the dry ingredients go in—this keeps the cookies soft and tender.
Chewy Small Batch Chocolate Chip Cookies Recipe

Frequently Asked Questions

What is the secret to making cookies soft and chewy?

Using a room-temperature egg yolk, brown sugar, and a touch of cornstarch makes the cookies soft with chewy centers.

Why add cornstarch to chocolate chip cookies?

Cornstarch helps soften the structure, giving you chewy chocolate chip cookies with just enough lift.

Can I use baking powder instead of baking soda?

Stick with baking soda here—it reacts better with the sugars and gives the best texture in a small batch cookie.

How do I store leftover cookies?

Let them cool completely, then store in an airtight container at room temperature for up to 4 days.

Can I freeze these cookies?

Absolutely. Scoop and flash freeze the dough balls on a cookie sheet, then transfer to a freezer-safe container. Bake straight from frozen—just add 1–2 minutes to the bake time.

You can also freeze the baked cookies in an airtight container for up to 3 months.

Can I make the dough ahead of time?

Yes! The dough can chill in the fridge for up to 3 days. Longer chill time means richer flavor and thicker cookies.

What results would I get if I used chopped chocolate over chocolate chips in a cookie recipe?

Chopped chocolate melts more freely than chocolate chips, which are formulated to hold their shape. This results in pools and ribbons of chocolate throughout the cookie rather than uniform dots.

Below are some chocolate chip-inspired desserts, or take a look at this link for more cookie recipes!

Tag me on Instagram to see your amazing creations!

If you make this recipe, please be sure to give it a star rating and leave a comment below!

Chewy Small Batch Chocolate Chip Cookies Recipe

5 from 1 vote
If you’re craving the perfect chocolate chip cookie without making a full batch, this chewy small batch chocolate chip cookies recipe is for you. With crisp edges, chewy centers, and rich flavor from dark brown sugar, this easy recipe makes just the right amount of cookies for a small household or smaller families.
Prep Time15 minutes
Cook Time10 minutes
Total Time1 hour 25 minutes
Servings: 8 3-tablespoon cookies

Equipment

  • 1 Electric mixer
  • 3 cookie sheets
  • 3 sheets parchment paper

Ingredients

  • 3/4 cup all-purpose flour measured using the spoon and level method
  • 1 tablespoon cornstarch
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt plus more for garnish
  • 1/4 cup plus 2 tablespoons brown sugar tightly packed
  • 3 tablespoons granulated sugar
  • 6 tablespoons unsalted butter room temperature
  • 1 teaspoon pure vanilla extract
  • 1 egg yolk room temperature
  • 1/2 cup semi-sweet chocolate chips or chunks

Instructions

  • Line three baking sheets with parchment paper and set them aside.
  • In a small bowl, whisk together the dry ingredients—flour, cornstarch, baking soda, and salt— and set them aside.
    3/4 cup all-purpose flour, 1 tablespoon cornstarch, 1/4 teaspoon baking soda, 1/4 teaspoon sea salt
  • In the bowl of a stand mixer or using a hand mixer, cream together the brown sugar, white sugar, room temperature butter, and vanilla extract on medium speed. You want the mixture to look creamy and light in texture—this takes about 2 minutes.
    1/4 cup plus 2 tablespoons brown sugar, 3 tablespoons granulated sugar, 6 tablespoons unsalted butter, 1 teaspoon pure vanilla extract
  • Add the egg yolk and mix on low speed until it’s just combined.
    1 egg yolk room temperature
  • Pour in the dry ingredients and mix until a soft dough forms.Be careful not to over-mix at this step.
    Use a rubber spatula to fold in the chocolate chips, making sure they're evenly spread throughout the dough.
    1/2 cup semi-sweet chocolate chips or chunks
  • Use a cookie scoop (around 3 tablespoons) to form uniform cookie dough balls. Place them on a lined baking sheet, cover with plastic wrap, and chill for at least one hour or up to three days. The chill time helps your cookies hold their shape and enhances the flavor.
  • When you're ready to bake, preheat your oven to 350°F. Arrange dough balls at least 2.5 inches apart on your prepared baking sheet.
  • Bake for 10–15 minutes, or until the edges are golden brown and crisp, and the centers look slightly underbaked. This gives you that soft, chewy center with crisp edges—a perfect cookie combo.
  • If you're going for round cookies, place a round cutter or glass rim over each one straight out of the oven and swirl gently to pull in uneven edges.
  • Sprinkle extra chocolate chips and sea salt on top and let them sit on the baking sheet to cool completely. 

Notes

Add-ons & Substitutions

Want to personalize this recipe? Here are some ways to make it your own:
  • Swap the Chocolate: Swap in milk chocolate or a mix of chocolate bars for variety in texture and sweetness.
  • Brown Butter: If you’re a fan of brown butter chocolate chip cookies, brown the butter first, cool slightly, and proceed with the recipe.
  • Nuts: For nut lovers, fold in chopped walnuts or pecans after the chocolate chips.
  • Brown Sugar: If you’re short on light brown sugar, dark brown sugar will still work, just slightly different depth of flavor.

Expert Tips

  • For pockets of chocolate, press a few extra chocolate chips or chunks on top of each cookie right after baking.
  • Chill the dough, even if you’re short on time. An hour makes a difference for chewy centers and thicker cookies.
  • Always bake on parchment paper for even baking and easy cleanup. It’s the best way to avoid sticking.
  • Avoid over-mixing after the dry ingredients go in—this keeps the cookies soft and tender.

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