Small Batch Chocolate Chip Cookies

These small batch chocolate chip cookies are the perfect recipe when your chocolate cravings hit! They have perfectly crisp edges with chewy, buttery centers. This recipe makes just 6 cookies and are so easy to make.

Chocolate chip cookies are my love language. I could easily eat a full batch of cookies in 24 hours if left to my own devices.

These small batch chocolate chip cookies are the perfect recipe for a small group, date night baking activity, or when you need a little something sweet for yourself!

These are gluten free, though can be made regular if desired, dairy free and vegan optional. They have that perfect crispy edge, soft and chewy center with a delicious buttery flavor and just the right amount of chocolate chips.

A traditional batch of cookies will make anywhere from 12-36 cookies, and this recipe makes just 6!

They require just 30 minutes of chill time which will prevent them from spreading prematurely, so they’re ready to eat in about an hour! If you love this recipe, try my mini skillet cookie or gluten free blondies next!

Key Ingredients

BUTTER. Just 1/4 cup of softened butter which we will cream with the sugar. You can use dairy free or regular butter here.

If you prefer, you can sub for refined coconut oil, but the flavor may be slightly different. If you use butter, be sure to use unsalted butter or omit the additional salt in the recipe.

SUGAR. A mix of brown and white sugars help create that crispy edge and soft center. I suggest dark brown sugar, but light brown will work as well.

FLOUR. I used gluten free all purpose flour, but you can sub for regular if you prefer. You also need 1/4 cup of almond flour.

EGG. Just one egg yolk gives that perfect chewy texture!

LEAVENING AGENTS. A mix of baking powder and baking soda will help the cookies spread and give those crackly edges.

How to make small batch cookies

COMBINE WET INGREDIENTS. Add the softened butter, brown sugar and white sugar to a bowl. Cream together with an electric mixer for 30 seconds. Add in the egg yolk and vanilla and beat until smooth.

COMBINE DRY INGREDIENTS. Add in the dry ingredients aside from the chocolate chips, making sure to spoon and level the flours. Beat until a smooth dough forms. Fold in the chocolate chips.

CHILL. Add the dough to the fridge for 30 minutes. Use a medium cookie scoop or 2 tablespoons and scoop into balls. Place on a baking sheet lined with parchment paper.

BAKE. Bake for 13-17 minutes or until the edges are golden brown. They will continue to firm up quite a bite as they cool, so careful not to over bake if you like soft centers!

SERVE. Let cool on the baking sheet for about 15 minutes, then transfer to a wire rack to finish cooling. Sprinkle with salt flakes if desired and enjoy!

Substitutions

DAIRY. Make these small batch chocolate chip cookies dairy free by using coconut oil or vegan butter in place of the regular butter. Also be sure to use chocolate chips without dairy!

EGG. Since we only have one egg yolk in these cookies, you can sub for applesauce to make them vegan. Use 1 1/2 – 2 tablespoons of apple sauce instead of the egg yolk.

GLUTEN. I of course used gluten free all purpose flour, but you can use regular if you are not gluten free. If you want to make these nut free, sub the almond flour with 2 tablespoons of all purpose flour.

SUGAR. You can sub the brown sugar for coconut sugar, but I do not recommend subbing the white sugar with anything.

Variations

If you aren’t feeling the chocolate chips, try one of these delicious variations! Follow all of the same instructions as usual, but sub the chocolate with one of these options!

White Chocolate Macadamia Nut: Add 1/3 cup white chocolate chips and 1/4 cup of chopped macadamia nuts.

Chocolate M&M: Add 1/4 cup semi-sweet chocolate chips and 1/4 cup of mini M&M’s, or all M&Ms.

Funfetti: Add 1/2 cup of white chocolate chips and 1 tablespoon of sprinkles, or 1/4 cup of sprinkles.  

How to store and freeze

Once baked, these cookies will keep at room temperature for about 3 days. I like to reheat them in the microwave for 5-10 seconds so they taste like they’re fresh from the oven!

To freeze before baking, chill the dough as directed for 30 minutes, then scoop into balls and add to a freezer safe bag for up to 2 months.

Bake at 325 Fahrenheit for a couple extra minutes than usual to account for the frozen dough.

To freeze after baking, simply let cool, then transfer to a freezer safe bag for up to 2 months. Reheat in the oven at 300 until warm through the center. Enjoy!

Try these cookies next!

• Gluten Free Snickerdoodles
• Funfetti Sugar Cookies
• Double Chocolate Cookies
• Oat Flour Cookies

If you want more recipes straight to your inbox, be sure to subscribe to my email list and follow along on instagram. If you make this recipe, be sure to leave a comment below so I can see your creation!