Craving a warm, freshly baked chocolate chip cookie but don’t want a huge batch tempting you for days? This easy Small Batch Chocolate Chip Cookies recipe is your perfect solution! Dangerously delicious and incredibly simple to make, it’s ideal for those times when you’re baking for yourself, a small family, or just a few friends. You’ll have a delightful batch of 10-12 cookies ready in no time, satisfying those cookie cravings without excess.

The dough comes together in just a few minutes, using ingredients you likely already have in your pantry. The most challenging part of this entire process, honestly, is having the patience to let these beauties cool down completely before devouring them (a struggle I, too, often face!). But trust me, the wait is worth it for that perfect chewy texture. For a visual guide to just how straightforward this recipe is, be sure to watch the accompanying video!

Bake Delicious Chocolate Chip Cookies Yourself with this Easy Recipe

Imagine this: you walk into your kitchen, and the inviting aroma of warm vanilla and melting chocolate fills every corner. You pull a baking sheet of golden-brown cookies from the oven, their edges slightly crisp and centers still soft. After a moment (or what feels like an eternity) of waiting for them to cool just enough, you finally get to bite into your first homemade chocolate chip cookie, perhaps with a comforting cup of tea or a rich coffee.

This recipe for chewy chocolate chip cookies is designed for simplicity and guaranteed success. The secret lies in a few key techniques. First, we start by melting the butter, which contributes to a chewier cookie and makes the dough incredibly easy to mix. Once melted, you combine it with the sugars, creating a smooth, luscious base. Then, with just a spatula, you quickly fold in the self-raising flour until just combined, preventing overmixing which can lead to tough cookies.

A crucial step for perfect cookies that don’t spread too much is a brief chill in the fridge. This firms up the butter and allows the flavors to meld, resulting in thicker, more satisfying cookies. After chilling, they’re ready for a quick bake, transforming into those irresistible treats you’ve been dreaming of. With this recipe, you’ll consistently prepare a manageable batch of 10-12 cookies, making it an excellent choice for a quick dessert or a cozy evening treat without the pressure of a full-sized baking project. This extensively tested and incredibly straightforward recipe always delivers perfect results!

Why Small Batch is the Best Batch

Baking a small batch of chocolate chip cookies offers several advantages. Firstly, it helps control portion sizes, so you don’t end up with dozens of cookies tempting you for days. This is perfect for individuals, couples, or small families. Secondly, it’s quick! You can go from craving to fresh-baked cookies in under an hour, with minimal prep and cleanup. Lastly, it ensures every cookie is enjoyed at its peak freshness – warm, gooey, and absolutely delightful. Say goodbye to stale leftovers and hello to perfectly portioned indulgence. Give it a try yourself and experience the magic!

What Do You Need for Homemade Chocolate Chip Cookies?

To prepare these delectable Small Batch Chocolate Chip Cookies, you’ll need a handful of readily available ingredients. The precise amounts can be found in the comprehensive recipe card at the bottom of this blog post. Let’s delve a bit deeper into what each ingredient contributes to the final masterpiece:

• Butter: For the best flavor and texture, always use unsalted butter. Melting the butter in this recipe helps create that wonderfully chewy interior we all love. If you only have salted butter, reduce the added sea salt slightly.
• Self-Rising Flour: This is a convenient blend of all-purpose flour and leavening agents (baking powder and usually a tiny bit of salt). It ensures your cookies rise beautifully. If you don’t have self-rising flour, don’t worry! You can easily make your own by mixing ⅔ cup (95 grams) of all-purpose flour with ⅓ teaspoon of baking powder and a pinch of salt.
• Sea Salt: A touch of coarse sea salt is a game-changer for chocolate chip cookies. It doesn’t just add seasoning; it enhances the complex flavors of the chocolate and caramel, creating a perfect balance and cutting through the sweetness.
• Light Brown Sugar: This is a key ingredient for chewy cookies. Light brown sugar contains molasses, which contributes moisture and a delicate, rich caramel flavor that is essential for that classic chocolate chip cookie taste and texture. For an even deeper, more robust caramel note, you can opt for dark brown caster sugar.
• Granulated Sugar: Often referred to as “regular” sugar, it provides sweetness and helps the cookies achieve crisp edges while complementing the brown sugar’s chewiness. The combination of both sugars is crucial for the ideal balance.
• Vanilla Sugar: Sugar infused with vanilla adds a warm, aromatic depth to the cookies. It’s a wonderful flavor enhancer. If vanilla sugar isn’t available, a teaspoon of high-quality vanilla extract is an excellent substitute and will achieve a similar delightful aroma.
• Egg: A single egg acts as a binder, holding the dough together, and contributes to the creamy, rich texture of the biscuits. Using a room temperature egg ensures it incorporates smoothly into the batter, preventing curdling and promoting even baking.
• Chocolate Chips: These small pieces of baking chocolate are the heart of our cookies. “Baking chocolate” or good quality chocolate chips are designed to hold their shape better in the oven, meaning you’ll still have delightful pockets of melty, yet structured, chocolate after baking. You can choose milk, semi-sweet, or dark chocolate chips based on your preference.

How to Prepare Chewy Chocolate Chip Cookies Step-by-Step

Crafting these perfectly chewy chocolate chip cookies is a straightforward process, even for novice bakers. Follow these detailed steps, and you’ll be enjoying warm, gooey cookies in no time! Remember, a printable version with all measurements and full details is available in the recipe card at the bottom of this blog post.

1. **Prepare Your Workspace:** Begin by preheating your oven to 350°F (ca. 177°C) for a conventional oven, or 320°F (160°C) for a convection oven. Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup. This sets you up for success.
2. **Melt and Cool the Butter:** In a small saucepan, gently melt the unsalted butter over low heat. Once fully melted, remove it from the heat and allow it to cool slightly for about 15 minutes. This step is important; you want the butter to be liquid but not hot, as hot butter can “cook” the egg when added later, and too-warm butter will prevent the dough from chilling properly.
3. **Cream the Sugars:** Pour the slightly cooled melted butter into a large mixing bowl. Add the light brown sugar, granulated sugar, and vanilla sugar (or vanilla extract). Using an electric mixer, beat these ingredients on high speed for about 2 minutes. The mixture should become lighter in color and slightly fluffy. This process incorporates air and helps create the chewy texture.
4. **Incorporate the Egg:** Reduce the mixer speed to low. Add the room temperature egg and mix just until it is fully incorporated into the sugar-butter mixture. Be careful not to overmix at this stage, as overworking the egg can lead to a tougher cookie.
5. **Add Dry Ingredients:** Place a fine-mesh sieve over your bowl. Sift the self-rising flour and sea salt directly onto the wet ingredients. Sifting helps to aerate the flour and prevents lumps, ensuring a smooth, uniform dough.
6. **Fold in Flour and Chocolate Chips:** Using a rubber spatula, quickly and gently mix the dry ingredients into the wet until *just* combined. You want to avoid overmixing, which can develop the gluten in the flour too much, resulting in dry, tough cookies. Once the flour is mostly incorporated, fold in the chocolate chips until they are evenly distributed throughout the dough.
7. **Chill the Dough (Crucial Step!):** Form the dough into a compact roll and wrap it tightly in plastic wrap. Place it in the refrigerator for at least 30 minutes. This chilling period is vital for several reasons: it prevents the cookies from spreading too much in the oven, allows the flavors to deepen, and results in a thicker, chewier cookie. If you have time, you can chill it for up to 2 hours for even better results.
8. **Form and Bake the Cookies:** After chilling, unwrap the dough. You have two main options for forming your cookies:
   * **Sliced Cookies:** For a more uniform, classic look, cut slices about ½-inch thick from the dough roll and place them on your prepared baking sheet.
   * **Rolled Balls:** For slightly thicker, chewier cookies with a more rustic appearance, take portions of the dough, roll them into small balls between your hands, and then gently press them flat onto the baking sheet.
   Ensure you leave enough space (about 2 inches) between each cookie on the baking sheet, as they will spread during baking.
9. **Bake to Perfection:** Bake in your preheated oven for approximately 11 minutes. The cookies are done when their edges are golden brown, but their centers still look slightly soft and gooey. Overbaking leads to dry cookies, so keep an eye on them!
10. **Cooling is Key:** This is where patience comes in! Once baked, remove the baking sheet from the oven and let the cookies cool on the sheet for about 10 minutes. This allows them to set up and firm slightly. After 10 minutes, carefully transfer them to a wire rack to cool completely. Resisting the urge to eat them hot (though tempting!) ensures they develop their ideal chewy texture.

Tips, Substitutions, and Variations for Your Chocolate Chip Cookies

This small batch chocolate chip cookie recipe is wonderfully versatile, allowing for easy substitutions and fun variations to suit any taste or occasion. Here are some ideas to inspire your next baking adventure:

Flavorful Variations:

• **Chocoholics’ Dream:** For an extra deep chocolate flavor, add two tablespoons of unsweetened cocoa powder along with the dry ingredients. This will transform them into rich double chocolate chip cookies.
• **Nutty Indulgence:** Introduce a delightful crunch by finely chopping two tablespoons of your favorite nuts – pecans, almonds, or walnuts work beautifully. Mix them into the dough along with the chocolate chips for added texture and a nutty aroma.
• **Fruity Twist:** For a sweet and tangy contrast, finely chop two tablespoons of dried fruits like raisins or cranberries. Mix them into the dough for a delicious fruity taste that pairs surprisingly well with chocolate.
• **Caramel Surprise:** Elevate your cookies with pockets of gooey caramel. Finely chop about 1 ounce (30 grams) of soft caramel candies or fudge and mix them through the dough. These melt into delightful surprises within your chewy cookies.
• **Spice It Up:** A pinch of cinnamon, nutmeg, or even a tiny dash of cayenne pepper can add an unexpected warmth and complexity to your chocolate chip cookies. Start with ¼ teaspoon and adjust to your preference.

Ingredient Substitutions:

• **Butter vs. Margarine:** While I always advocate for unsalted butter in baking for its superior flavor and texture, you can substitute it with a good quality baking margarine if necessary. Just be aware that the flavor profile might be slightly different.
• **Brown Sugar Alternatives:** If you’re out of light brown sugar, you can make your own by mixing 1 cup of granulated sugar with 1 tablespoon of molasses. For a different depth of flavor, dark brown sugar can be used, which will result in a more intense caramel note.
• **Vanilla Extract:** If you don’t have vanilla sugar, a teaspoon of pure vanilla extract works perfectly as a replacement, providing that essential warm vanilla aroma.
• **Chocolate Choices:** Don’t limit yourself to classic chocolate chips! Feel free to use chopped chocolate bars for larger, more decadent pools of chocolate, or try white chocolate chips, butterscotch chips, or a mix of different chocolates for a varied flavor profile.

Achieving the Perfect Chewy Texture:

The combination of melted butter, brown sugar, and the chilling process are key to achieving beautifully chewy cookies. Avoid overbaking; the edges should be golden, and the centers still slightly soft when you pull them from the oven. They will continue to set as they cool.

Did you make this delicious recipe? We’d love to see your creations! Tag #byandreajanssen via Instagram! I always enjoy seeing what you’ve baked and regularly share the most beautiful photos from my followers. Did you enjoy this recipe? Then please consider leaving a rating on the recipe card below! Your valuable feedback not only helps other home cooks discover great recipes but also greatly supports me in creating more content for you.

Need more baking inspiration?

• You can find more delightful video recipes on my YouTube channel, perfect for visual learners.
• And don’t forget to save your favorite recipes on Pinterest, so they’re always easy to find for your next baking session!

Small Batch Chocolate Chip Cookies

Andréa