Super Small Batch Chocolate Chip Cookies (Makes 6 Cookies!) (2024)

Small Batch Chocolate Chip Cookies where the recipe only makes 6 cookies – for the times when you crave a good cookie but don’t need a whole batch!

This is a great recipe for smaller families, for kids learning to bake, and for anyone who needs a little help when it comes to portion control (that’s me, too). Sometimes you need a late night treat that you don’t have to share with the kids and you don’t need or want a bunch of leftovers.

Who else loves chocolate chip cookies as much as I do?! They are for sure my favorite cookie, if not my favorite dessert, because there’s just something magical about butter, flour, sugar, and chocolate.

These small batch cookies are awesome because they make 6-8 cookies (depending on how big you make your cookies), and that’s it. They are the perfect texture and so easy to make. If you need a bigger batch, be sure to check out my other chocolate chip cookies, brown butter chocolate chip cookies, or peanut butter chocolate chip cookies, too!

Why You’ll Love This Recipe

• It makes a small batch that is perfect for cravings, date night, after school, and any other occasion where you just don’t need dozens of cookies.
• It bakes up so quickly – no standing at the oven for an hour.
• The flavor and texture is perfect!

Ingredients

• Butter
• Brown Sugar
• Granulated Sugar: just plain white sugar
• An egg
• Vanilla
• All-Purpose Flour
• Baking Soda
• Salt
• Chocolate Chips

See the recipe card below for full information on ingredients and quantities

Popular Substitutions and Variations

• You can use any kind of chocolate chips – milk chocolate, semi-sweet, or dark chocolate and even white chocolate or butterscotch chips if you’re a fan.
• Margarine will work in place of butter if you don’t have any on hand.

How to Make Small Batch Chocolate Chip Cookies

Recipe FAQs

Expert Tips

• A Word of Warning: Measuring the butter is the hardest part of this recipe because it’s such a small amount. Be sure to measure the butter correctly or your cookies will be too thin and spread a lot while cooking (it’s happened to me – tastes great but the texture isn’t perfect). If you think you’ve over-measured your butter (your dough will be quite sticky but should be tacky if your measurements are right), just add a bit more flour until the dough resembles a traditional cookie dough, tacky but not sticky.
• A HUGE mistake among those who bake chocolate chip cookies is over baking! If you wait to take the cookies out when they look done they will be too overdone. You want to take out the chocolate chip cookies BEFORE they look done. They will look a tad doughy and light brown but take them out anyway. The cookies will cool on the baking sheet and set up after a few minutes. Trust me on this one!

How to Freeze Chocolate Chip Cookies

Let the cookies cool completely then store in an air-tight container in the freezer for up to 2 months.

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