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.
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
Please see the recipe card at the bottom of the post for the full list of ingredients and exact ingredient amounts.
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.
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.
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.
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.
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.
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.
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 :).
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.
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.
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.
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Recipe for One Dozen Chocolate Chip Cookies
- ⅓ cup butter room temperature
- ¼ cup white 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
- 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.