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    Home » Recipes » Recipes

    One Dozen Soft & Chewy Chocolate Chip Cookies

    Published: May 23, 2023 · Modified: Dec 1, 2023 by Cara Lanz · As an Amazon Associate I earn from qualifying purchases.

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    chocolate chip cookies and chocolate chips on white parchment
    warm chocolate chip cookie broken in half on white parchment surrounded by more cookies and chocolate chips
    warm chocolate chip cookie broken in half on white parchment surrounded by more cookies and chocolate chips

    This small batch recipe for one dozen chocolate chip cookies will satisfy any sudden cookie craving. They're chewy, soft, and gooey -- and loaded with a ridiculous amount of chocolate chips. Fast and easy one-bowl recipe with no chill time required.

    warm chocolate chip cookie broken in half on white parchment surrounded by more cookies and chocolate chips

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    Jump to:
    • Try These Chocolate Chip Cookie Recipes Next
    • Why You're Going to Love These
    • Ingredients
    • How to Make One Dozen Chocolate Chip Cookies
    • Storage & Freezing
    • Success Tips
    • FAQs
    • More Delicious Cookie Recipes
    • 💌Let's Stay in Touch
    • 📖 Recipe

    Craving warm homemade chocolate chip cookies, but don't want dozens and dozens of them lying around the house tempting you?

    This small batch chocolate chip cookie recipe is precisely what you need. 

    This easy recipe yields one dozen classic chocolate chip cookies with a soft and chewy center, tons of chocolate chips that melt into gooey chocolatey pools, and slightly crisp edges. 

    AND they come together easily in one bowl with no chilling time. 

    This soft-baked chewy chocolate chip cookie is my family's favorite cookie. Actually, I think the exact words were something like, "Best chocolate chip cookies ever." 

    Try These Chocolate Chip Cookie Recipes Next

    • Chocolate Chip Pecan Cookies
    • Toll House Cookie Bars
    • Chocolate Chip Cookies without Butter
    • Chocolate Chip Cookies without Brown Sugar

    Why You're Going to Love These

    Perfect chocolate chip cookies recipe for small households

    Soft and chewy cookies loaded with chocolate chips

    Delicious small-batch chocolate chip cookies for last-minute cravings

    Ingredients

    Please see the recipe card at the bottom of the post for the full list of ingredients and exact ingredient amounts. 

    chocolate chip cookies ingredients

    Room temperature unsalted butter. Let the butter sit on the counter for 30-60 minutes to get to room temperature. It should feel cool to the touch and slightly firm, not soft and squishy. 

    All purpose flour. Use the level method to measure the flour: spoon it into the measuring cup and level it off with a knife. Scooping the flour right out of the bag can cause it to compact, so you might end up adding too much flour. 

    Room temperature egg. Let the egg sit on the counter for about 30 minutes to get to room temperature. Or place it in a bowl of warm water for 10 minutes. 

    White sugar. White granulated sugar allows the cookies to spread just enough and gives them a slightly crispy texture. 

    Brown sugar. The molasses content in dark brown sugar adds rich flavor, but light brown sugar will also work well. 

    Chocolate chips. Dark chocolate chips are my go-to for chocolate chip cookies. You can also use semi-sweet chocolate, milk chocolate, or white chocolate chips -- or even peanut butter chips or butterscotch chips. 

    How to Make One Dozen Chocolate Chip Cookies

    Preheat the oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats. 

    In a medium mixing bowl, cream the butter and sugars together with a mixer on medium-high speed for 1-2 minutes. Mix in the egg, then the vanilla. 

    creamed butter and sugars in clear bowl with hand mixer

    Add the dry ingredients and mix just until the flour is no longer visible in the cookie dough. 

    Mix in the chocolate chips on low speed or stir them in with a sturdy wooden spoon. 

    chocolate chips in bowl with cookie dough and hand mixer

    If you desire thicker cookies, chill the dough for 30 minutes, up to overnight. Otherwise, carry on ... 

    Scoop the dough into 2-tablespoon portions with a medium cookie scoop or ice cream scoop and place them 2 inches apart on the cookie sheet. Add the rest of the chocolate chips to the tops of the cookies. 

    cookie dough balls on baking sheet with parchment paper

    Bake for 9-12 minutes or until the edges just start to turn golden brown. The centers should look slightly undercooked. Be careful not to overbake the cookies or they will become dry and hard once they cool. 

    chocolate chip cookies and chocolate chips on white parchment

    Let the warm cookies cool on the pan for 3-5 minutes. Transfer to a cooling rack to cool the rest of the way -- or enjoy them warm with a glass of cold milk. 

    chocolate chip cookie on a white plate next to a glass of milk and more cookies

    Storage & Freezing

    Before storing or freezing baked cookies, cool them completely. 

    Store cookies in an airtight container at room temperature for about a week.

    Freeze cookies between layers of wax paper in an airtight container or freezer bag for up to 3 months.

    Success Tips

    Use room temperature butter, not soft and squishy butter. 

    Ensure you don't add too much flour by spooning it into the measuring cup and leveling it off with a knife. 

    Bake until the edges just start to turn golden brown and the centers still look a little undercooked. 

    Save some chocolate chips for the tops of the cookie dough balls. They melt into gooey chocolatey pools :). 

    FAQs

    Can I freeze the dough for this small batch of chocolate chip cookies?

    Absolutely! Place individual cookie dough balls in a single layer on a baking sheet lined with parchment paper and freeze until firm. Transfer the frozen chocolate chip cookie dough into a freezer-safe bag or container. To bake, remove the desired amount of dough from the freezer and bake as instructed, adding a few extra minutes if needed.

    How can I make a classic chocolate chip cookie recipe that's soft and chewy?

    To achieve soft and chewy small batch cookies with a soft texture, keep a close eye on the baking time. Bake until they are lightly golden around the edges but still slightly undercooked in the center. Cool on the baking sheet for a few minutes, then transfer to a wire rack.

    Can I customize this small batch chocolate chip cookies recipe with different add-ins?

    Absolutely! These are the perfect cookies to add your favorite mix-ins like chopped nuts, dried fruits, or shredded coconut. Just keep the total amount of add-ins, including chocolate chips, the same as what the recipe calls for. 

    More Delicious Cookie Recipes

    • Toll House cookie bars on a white plate with bars and a glass of milk in background
      Toll House Cookie Bars
    • Million Dollar Bars
    • Three chocolate chip pecan cookies on a white plate
      Chocolate Chip Pecan Cookies
    • coffee cookies with Hershey's Kisses Hugs on parchment paper
      Mocha Coffee Blossom Cookies

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    📖 Recipe

    chocolate chip cookies and chocolate chips on white parchment

    Recipe for One Dozen Chocolate Chip Cookies

    Cara Lanz
    This small batch recipe for one dozen Chocolate Chip Cookies will satisfy any sudden cookie craving. They're chewy, soft, and gooey, and loaded with a ridiculous amount of chocolate chips. Fast and easy one-bowl recipe with no chill time required.
    5 from 1 vote
    Print Recipe Pin Recipe Save Recipe Saved Recipe!
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Course Dessert, Snack
    Cuisine American
    Servings 12
    Calories 271 kcal

    Ingredients
      

    • ⅓ cup butter room temperature
    • ¼ cup granulated sugar
    • ⅓ cup brown sugar
    • 1 egg room temperature
    • 1 teaspoon vanilla
    • 1 cup + 2 tablespoons flour
    • ½ teaspoon salt
    • ¼ teaspoon baking soda
    • ¼ teaspoon baking powder
    • 1 ⅓ cups chocolate chips, divided
    Prevent your screen from going dark

    Instructions
     

    • Preheat the oven to 350. Prepare baking sheets with parchment paper or silicone baking mats.
    • Cream the butter and sugars together at medium-high speed for about 2 minutes until light and fluffy. Add the egg and mix until combined. Mix in the vanilla.
    • Add the flour, salt, baking soda, and baking powder. Mix just until the flour is no longer visible in the dough.
    • Mix in 1 cup chocolate chips on low speed or stir them in with a wooden spoon.
      If you desire thicker cookies, chill the dough for 30 minutes, up to overnight. Otherwise, carry on ...
    • Scoop the dough into 2-tablespoon portions and place them 2 inches apart on the cookie sheet. Add the rest of the chocolate chip cookies to the tops of the cookies.
      Bake for 9-12 minutes or until the edges just start to turn golden brown. Let the cookies cool on the pan for 3-5 minutes then transfer to a cooling rack to cool the rest of the way.

    Notes

    Use room temperature butter, not soft and squishy butter. 
    Ensure you don't add too much flour by spooning it into the measuring cup and leveling it off with a knife. 
    Bake until the edges just start to turn golden brown and the centers still look a little undercooked. 
    Use a dark pan to keep the cookies from spreading too much. 

    Nutrition

    Calories: 271kcalCarbohydrates: 40gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 27mgSodium: 177mgPotassium: 96mgFiber: 1gSugar: 22gVitamin A: 177IUCalcium: 31mgIron: 1mg
    Tried this recipe?Let us know how it was!
    « Chocolate Chip Pecan Cookies
    Edible Sugar Cookie Dough Recipe for One »
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    Hi, I'm Cara!

    I love sharing easy, delicious everyday recipes from the heartland.

    Whether you're looking for a fast and easy dinner recipe, something yummy for a potluck or holiday gathering, or just a little inspiration, I hope you'll find something you love here.

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