The perfect recipe for a small batch of chocolate chip cookies that are crispy on the outside, soft on the inside, with pools of melted chocolate in every bite!
Homemade chocolate chip cookies are the best treat! But I don’t always want to make a big batch of cookies and wait for chill time. For this reason, I decided to create a recipe to quickly bake some cookies whenever the craving comes up & this is it! It makes the softest and tastiest chocolate chip cookies with the ideal crisp and texture without any fuss!
So next time you’re craving some warm, freshly baked, chocolate chip cookies but don’t have or want to spend the extra time and energy for a big batch, this recipe will do it for you! It creates a wonderfully delicious small batch of big & thick chocolate chip cookies!
Why you will love this recipe…
- Makes 6 large cookies (or you can make 7-8 smaller cookies)
- If you’re eggless, this recipe uses milk instead of eggs
- Dough requires no chill time!
Typically, chocolate chip cookies are made with eggs but since this is a small batch, a full egg isn’t necessary. So instead of using a small portion of the egg, I decided to keep it simple and skip it all together. The replacement? Whole milk! It works perfectly as a substitute without compromising on the taste and texture of the cookies!
Tips for this small batch of cookies
-Measure the ingredients correctly, especially the flour. Use the spoon and level method or use a kitchen scale to weigh in grams since this is the most accurate way to measure. Incorrect measurements can ruin the texture and flavor of the cookies.
-To quickly bring the butter to room temperature, microwave in 10 second increments until it’s soft to touch but isn’t fully melted.
-Use good quality chocolate to ensure a delicious cookie with rich flavor! Semi sweet chocolate chips are used in this recipe but any other kind of chocolate chips will do.
-This recipe requires no chill time but if you feel like the dough balls are too soft and aren’t holding their shape, freeze for 7-8 minutes before baking.
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Chocolate Chip Cookies (Small Batch)
Ingredients
- 5 tbsp (70 g) unsalted butter – room temp see note
- 1/4 cup (60 g) brown sugar
- 2.5 tbsp (38 g) white sugar
- 2 tbsp (30 ml) milk
- 1 tsp vanilla
- 1 cup (130 g) all purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- chocolate chips
Instructions
- Preheat oven to 350℉ (176℃), line a baking sheet with parchment paper and set aside.
- In a bowl, whisk together the flour, salt, and baking soda and set it aside.
- In a separate bowl, cream together the butter, white sugar, and brown sugar.
- Then add the milk and vanilla, mix well to combine.
- Add the dry ingredients and mix until everything comes together and no visible streaks of flour remain. Then mix in the chocolate chips. Be careful not to over-mix.
- Separate the dough into 6 dough balls and place onto the baking sheet, leaving some space in between them. You can let the dough freeze for about 7-8 minutes if you prefer (it's what I do) or bake right away.
- Bake for 12-14 minutes or until the edges are golden brown.
- Remove from the oven and let the cookies set and cool down slightly. Then enjoy warm!
Notes
- To quickly bring the butter to room temperature, microwave in 10 second increments until it’s soft to touch but not fully melted.
- If you feel that you’re dough is too soft, set it in the freezer for about 7-8 minutes before baking.
