This easy recipe for Small-batch Chocolate Chip Cookies makes six perfect cookies in 20 minutes.
I call these cookies my instant-gratification chocolate chip cookies because they go from cookie desire to cookie reality in 20 minutes.
These photos have been updated. Don’t worry, you’re in the right place. 🙂
The Best Small-batch Chocolate Chip Cookies Recipe
This recipe is designed to make the best chocolate chip cookies possible FAST. It uses melted butter so there is zero waiting time for butter to come to room temperature AND you don’t have to chill the dough.
So you can throw these cookies together with no planning needed and then pop them right into the oven.
It will make half-a-dozen chocolate chip cookies, and they come out soft, a little chewy, and packed full of gooey, melty chocolate chips.
How you choose to distribute those six cookies is up to you, though I vote for being a cookie monster and eating two for breakfast and then hiding the rest of them at the back of your freezer so you don’t have to share.
How to Make Small-batch Chocolate Chip Cookies
- Start with melted and slightly cooled butter. Your butter should NOT be hot to the touch as it can cause bits of your egg to cook if it’s too warm. Mix the butter with granulated sugar and brown sugar.
- Add the yolk from a large egg and vanilla. Make sure you’re working with a large egg or you might not have enough liquid in your dough for it all to come together.
- Add flour, measured precisely, and the other dry ingredients. Flour measurement is really important in small-batch recipes. Measure by weight or using the spoon and sweep method (stir the flour in your container to fluff it up and then spoon it into your measuring cup, sweep excess off with the flat of a knife). Too much flour can lead to a dry, sandy dough.
- Add chocolate chips. This recipe calls for semi-sweet, but you can use any chips you prefer (or add M&Ms and make M&M Cookies).
- Bake. Do not overbake your cookies! Bake just until the cookies look set and then pull them from the oven. They might still seem a little gooey, but they’ll continue cooking on the hot baking sheet as it cools.
Tips and Tricks
Can I freeze these cookies? Yes! Just store the cookies in an airtight container or freezer bag and they’ll keep for up to 2 months in the freezer. Give them five minutes at room temperature to soften a bit before eating or enjoy them frozen on a hot summer day.
Can I double the recipe? Yes! If you want to double the recipe, you can do so with no changes or use one whole egg instead of two yolks.
Cookie Troubleshooting
If you’re having trouble with your cookies, here are a couple troubleshooting tips that might help:
My dough is dry/crumbly: This is usually caused by too much flour in the dough (make sure you’re measuring it by weight or the spoon and sweep method) or it can happen when you get a particularly small egg yolk, so there isn’t enough liquid for everything to mix well. To fix crumbly dough, add a little milk or water by the half teaspoon, just enough so that everything comes together and there are no dry bits of flour at the bottom of the bowl, and your dough should be good to go.
My cookies didn’t spread: There are a couple of things that can cause this. One is (again) because there’s too much flour in the dough. Next time make sure to measure by weight or the spoon and sweep method. Changing the recipe, particularly cutting the amount of sugar, can also cause the cookies not to spread as much as they should.
More Small-batch Cookie Recipes
- Small-batch Peanut Butter Cookies
- Small-batch Oatmeal Cookies
- Perfect Small-batch Sugar Cookies
- Small-batch Gingerbread Cookies
- Small-batch Buckeye Brownie Cookies
Or check out my entire Small-batch Cookie Recipe Archive.
This recipe uses just one egg yolk. Check out these Egg White Recipes for ideas on what to do with the leftover egg white.
No-chill Small-batch Chocolate Chip Cookies
Ingredients
- 2/3 cup (80g) all-purpose flour measured by weight or the spoon and sweep method*
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup (2oz) butter melted and slightly cooled
- 1/3 cup (66g) brown sugar
- 2 tablespoons (25g) granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg yolk
- 1/2 cup (3oz) semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- In a small bowl, whisk together flour, baking soda, and salt.
- In a medium bowl, whisk together the butter and brown and granulated sugars. Add egg yolk and vanilla and whisk until well-combined. Stir in the flour mixture until just mixed and fold in the chocolate chips.
- Drop dough by rounded spoonfuls (just under two ounces) onto your prepared cookie sheet (for the most perfectly round cookies, roll into ball first), and bake for 9 to 12 minutes, until the cookies just look set. Cool on the cookie sheet and enjoy!
Notes
This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.
Dawn - Girl Heart Food says
I say do what you say….be a cookie monster and keep all these for ma self 😀 Love how quickly these come together and I totally know what you mean about when you want a cookie, you want a cookie….and, like, then and there! These look so good and the chocolate is all melty and gooey. The recipe is for a small batch, but I’m thinking I may have to make extra cause hubby is gonna want some and one batch won’t do it 😉 Happy weekend!!
Tracy says
That’s why I say to hide them. Because they’re just a small batch, who wants to share them? 😉 Thanks, Dawn. Hope your weekend was awesome!
Adeline says
Hi Tracy!
So, I am about to make these and am wondering if I have to have the parchment paper/ baking mat on the baking sheet. Can I go without?
Thanks
Tracy says
It helps them cook more evenly, but they should be just fine without. Hope you enjoy them!
Sophia McIntyre says
I do them without all the time! It’s my new favourite way. I find in some recipes the butter will spread if not applied to direct heat!
Trin says
Hi! Do you have a regular batch recipe? This might be a dumb question but I can figure everything out besides the egg.
Tracy says
Hi, Trin. I don’t have full-size recipe that’s no-chill, unfortunately. If you’re not sure how to separate the egg, here’s a good site with a few ways to do it. https://www.wikihow.com/Separate-an-Egg Method 2 is what I usually do. Hope that helps!
Bethany says
There is absolutely nothing I love better than a good chocolate chip cookies! Especially straight from the oven! These cookies are really making me hungry!
Tracy says
Lol. Right!? Thanks, Bethany!
Karly says
Thank GOODNESS this is small batch, because I’m already scared of just how many of these I could eat in one sitting. They look so soft and chocolatey!
Tracy says
Hehe, thanks, Karly!
Valerie says
These were delicious and so gooey! 🙂 I added some cinnamon to the dry ingredients, and also used half bittersweet/half white chocolate chips. Thanks for the easy and great recipe!
Tracy says
Thanks, Valerie! Your version sounds delish! So glad they worked out for you.
MeenaV says
I tried these today! Great recipe – my kids loved it!
Tracy says
Yay! So happy the kiddos enjoyed them!!
Katy says
I’m loving your blog!! My mom and grandmother and great grandmother are all avid bakers so I grew up with very picky tastes when it comes to baked goods. If it ain’t good I don’t want waste my time on it. Problem is that all the tasty things I grew up eating, the recipes make such huge amounts so when I want a cookie or cupcake I cave in and get something store bought but it’s NEVER satisfying and I just don’t have the time and energy to commit to a bake off for a damn cookie. Well I got a hankering for chocolate chip cookies and after trying your one bowl one banana recipe I came back here and whipped these up, threw some toasted pecans and walnuts and WOW what an awesome cookie. I didn’t even eat them with milk, which is rare for me. They were THAT good they didn’t need the milk. I think the cookie base would work great for a white chocolate macadamia nut cookie spin-off. Keep it up! You are my resource for small-batch baking now!
Tracy says
Thank you so much, Katy!! This comment totally made my day. I’m so glad you enjoyed the cookies, and I love the idea for the white chocolate macadamia version! 🙂
Gee says
I too would rather not get a cookie from the store but dont want to be stuck with a huge batch. This is a great recipe.
Tracy says
Thanks, Gee! So glad you enjoyed them!
Louie says
I do not necessarily agree with the egg yolk. Using the whole egg is more efficient in my opinion. Doing it without made the batter dry and crumbly. Everything else in the recipe is up to par. The cookies come out to be delicious and chewy. Truly a lovely recipe.
Tracy says
Glad you found a way to make them work for you, Louie!
Sarah says
Your recipe came out perfectly using an egg yolk. Weighing dry ingredients makes a huge difference when baking! Thanks!
Tracy says
Thanks, Sarah! Totally agree with you on baking weights, and so glad you enjoyed the recipe!
Sahar says
Mine came out dry and crumbly. Thanks for your tip, louie. It came out much better after adding the remainder of the egg!
Tracy says
Glad you were able to make it work, Sahar. Usually a crumbly dough means there’s too much flour. Next time, try measuring the flour by weight or the spoon and sweep method. Should take care of that problem!
Tia says
Yes I agree too, need The Whole egg!
April says
These taste exceptionally good! I used my kitchen scale to weigh the ingredients. Had to use salted butter because we are out of unsalted, and they turned out fine. Will definitely make again!
Tracy says
Thanks, April! I’m so glad you enjoyed them. And yay for another kitchen scale user! I really don’t know what I would do without mine! 🙂
Lauri says
I never leave comments on blogs, but I just love this recipe so much. They come out perfect every time, there’s very little mess, and the recipe makes just the right amount–ten small cookies to share after dinner with my little family of four. Perfect! Thank you!
Tracy says
This makes me so happy to hear!! I’m glad the whole family could enjoy them, and thanks for taking the time to let me know!
Amy Chiu says
Thanks so much for this easy and delicious recipe. Crispy on the outside and soft on the inside. Lovely. Many thanks
Tracy says
So glad you enjoyed them, Amy!!
Kay says
Have been looking for a small batch cookie recipe and this is IT! Quick and delicious too, what more could you want. I used chocolate morsels because that was what I had on hand and they worked fine. Thanks for sharing this recipe.
Tracy says
Thanks, Kay! So happy to hear you enjoyed them!
Lana says
Absolutely delicious. Very fast and will be making them again.
Tracy says
Glad you enjoyed them, Lana!
MichConnors says
Love this recipe, decided to make them at about 9pm on a Friday night. Took no time at all, baked them in the toaster oven! Thanks for sharing this.
Tracy says
Thanks for reporting back. I’m so glad you enjoyed them!!
Mel says
I melted the butter with the brown and white sugar. I followed the rest of the recipe exactly with a food scale. The cookies tasted okay but it wasn’t amazing. Not sure if melting the butter with the sugar affected anything?
Tracy says
Hi, Mel. Definitely don’t melt the sugars with the butter! It will change the entire way the cookies bake up and yield a sub-par cookie.
Staci Cappotto says
I made these tonight. However i has not idea how it would turn out. I didn’t have all purpose flour I only had whole wheat which I used. I also didn’t have vanilla extract so I used almond extract and I needed to steal a stick of butter from my sister across the street lol!!! You weren’t lying when you said when you want a cookie you just want a cookie!!!! With that being said they actually turned out pretty good!!!! Bake time was extended a little by about 6 mins but they are gooey and yummy and my 4 year old is currently asking for another!!! Awesome recipe and I am going to try with the proper ingredients next time!!
Tracy says
LOL, I’m glad you were able to scrape together the ingredients to make yourself some cookies! 😉 And so happy to hear they worked out for you!
Cyli says
I’ve made this recipe way more than I’d willingly admit, and every time, something goes wrong in my baking process. The first time was fine and I loved the results, but the second time my vanilla extract vanished under suspicious circumstances and I had to go without, and my most recent time was tonight, in which not only is my vanilla still gone, I’m out of baking soda! Didn’t find out until midway through making the dough so I had to make do with baking powder. Both times, the cookies powered through! I couldn’t tell a difference with the vanilla-less batch, and with tonights batch, the cookies are a little thin and crunchier but still amazing! This has to be my favorite cookie recipe; small batch, quick to make, and able to power through even with some baking difficulties.
Tracy says
Your comment cracked me up, Cyli! So glad to hear they’ve worked out for you, even under less than ideal circumstances. 😉
Carolyn Neuhalfen says
I have been searching for a recipe just like this one. Specifically, I wanted one with melted butter and no refrigeration before baking. This is an outstanding recipe….my cookies tasted like bakery quality! Absolutely perfect, a bit crispy on the outstanding and a bit chewy on the inside. There were no burned bottoms, and my cookies did not flatten. In fact they stayed nice and full. I consider this to be a perfect recipe. Can hardly wait to make them again. Total prep/cooking time was about 30 minutes. Thank you for sharing this great recipe.
Tracy says
Thank you for the lovely comment, Carolyn! I’m so glad you enjoyed them!
Cookies says
Just made these. They’re very delicious . Thank you!
Tracy says
Thrilled to hear!
Prim says
For Christmas this year I️ decided to bake my dad a batch of his favorite cookie. I’m not really a baker…. and so after 5 attempts at other recipes I️ was about to just buy the damn things. This recipe was the only one that worked for me! Thank you for posting it!
Tracy says
Thanks, Prim, I’m so glad it worked for you. Hope your dad enjoys the cookies!
Ria says
I made this today with my kids. We all enjoyed the process. It’s easy. And turned out delicious. Thankyou
Tracy says
Thanks, Ria! I’m so glad you guys enjoyed them.
Rida says
I just tried these out and they are amazing. Got rid of my cravings pretty nicely! These are definitely on my make list for cookies now 😀
Tracy says
So happy these helped your cookie cravings! 😉
Olivia says
Lately, I’ve been having trouble finding a recipe for chocolate chip cookies that are both soft and chewy without being cakey. This recipe was SO easy and wow these cookies are great. I love that these cookies get a little crunch around the edges! They are so satisfying and AMAZING warm!!! Made 8 cookies for me which is a perfect amount! I am for sure keeping this recipe and definitely plan to share it with friends.
Tracy says
Thank you, Olivia! I’m so glad you enjoyed them!!
Sydni G says
Will this recipe be okay if I double it and is there anyway to save it if it’s “no chill”? Will refrigerating it then allowing it to reach room temperature before baking mess up the texture of the cookies?
Tracy says
Should work just fine. You can bake them right out of the fridge if you want, but they just won’t spread as much.
Bernadette says
Yes. I actually did it and they turned out just like the recipe picture.
Marissa says
This recipe just made my night! I’m pregnant, was literally laying in bed trying to go to sleep, when I could not stop thinking about chocolate chip cookies! I hoped on Pinterest to see if there was some magic 5 minute recipe and this did the trick! By the time my oven was preheated I had all my cookies on the sheet, and my two little Bowles, measuring spoons, measuring cup, and mixing fork were washed before they were done! Now I’m satisfied and going to bed a happy woman, thanks!
Tracy says
So glad this recipe was able to help out with your cookie cravings, Marissa! 😉
Gloria says
I LOVE your recipe. I’ve made it three times since I discovered it a just as many days ago. I’ve tried at least 3 or 4 different cookie recipes before and I’ve always felt like they were lacking something. But these are perfect. I made a batch earlier tonight, left to take a quick shower while they cooled and by the time I got back to the kitchen 20 minutes later my roommates had literally eaten all but one of them.
Tracy says
So happy that you liked the cookies, Gloria!! Sorry that apparently your roomies like them a little too much. 😉
Ria says
I made this with my children and it turned out so delicious and easy. We had a good time. Thankyou for your recipe
Greetings from Indonesia
Tracy says
Thanks so much, Ria! I’m so happy you and the kids enjoyed them!
Elaine says
I got 9 fairly generous cookies out of it. My hubby says they’re really good!
Not sure why, but I can’t seem to get the rating stars to light up, and the print function didn’t work. I tried with 2 different browsers.
Tracy says
Thanks, Elaine! Glad the hubs enjoyed them! Thanks for reporting the rating/print issue. My tech guy is on it, and hopefully it will be fixed tomorrow.
Gayatri says
Any way of making these eggless?
Tracy says
Hi, I’ve never tried it, but I’m sure you could. Here’s a good resource for eggless baking: https://www.biggerbolderbaking.com/egg-substitutes-for-baking/ If you do try, please report back how it turns out!
Davina Browning says
OMG !!!!! I have tried probably around 20 recipes for cookies over the years and gave up on them as they were go revolting and then this morning i tried these and YAY!!!! They were great i might add a little more vanilla next time tho but i am sooooo impressed . Thank you. I will try your small batch gingerbread men next , also had a disaster with them a few weeks ago. Do you have a small batch chewy gingerbread man recipe?
Tracy says
Thank you, Davina!! So happy to hear this!
As for the gingerbread, the small-batch gingerbread recipe on the site is a little chewy, but not super super chewy. For max chewiness, definitely pull them from the oven closer to 9 minutes than than 14. You might want to bake a couple cookies at a time and experiment to see what yields the best results for you. Hope you enjoy them!
Desiree says
Love them….me and little girl…. easy and delicious! Thanks
Tracy says
So glad you both enjoyed them, Desiree!
Sarina says
I stumbled onto this recipe a couple weeks ago and I’ve made them 4 or 5 times since. They’re amazing and quick, my daughter and partner ADORE them. I finally got a mixer so I can do bigger batches but I’ll be revisiting this one often.
Tracy says
I’m so happy that your family enjoys the cookies, Sarina! Thanks for taking the time to let me know!!
Michelle says
Just the right size of recipe for a little helper to help with … My son loved making these and said they were yummy.
Tracy says
So happy he enjoyed them, Michelle! Thanks for letting me know!
Yolanda Green says
This recipe was ABSOLUTELY PERFECT for my project. They were so good!!! I also cheated and add a tiny bit more of butter and oh my goodness!! This will be my new “go to” choc. chip cookie recipe. Thank you for this recipe.
Tracy says
Thank you! Thrilled you enjoyed them, Yolanda!!
Jaime says
I’ve made these twice now and my family loves them! In fact, my 8-year-old just exclaimed, “they are legendary “. Haha. Thanks for the great recipe, I’ve been searching for the perfect one for years.
Tracy says
Lol. Sounds like you are raising an excellent kid. 😉 So happy you guys enjoy the cookies!
nina says
not sure if this has been asked, but how long does the dough keep in the fridge?
Tracy says
You can keep this dough in the fridge (tightly covered) for up to 3 days. The chilled dough won’t spread as much as the cookies in the photos though, so if you want flatter cookies, let the dough sit on the cookie tray at room temperature for 10 to 20 minutes before baking.
Jessi says
Just made these and they’re the best cookies I’ve ever eaten!!! So soft and fluffy and chewy! Gotta make a double batch next time for sure!
Tracy says
Thanks, Jessi! So happy you liked them!
Krista says
I didnt have any brown sugar, so i added half a box of pudding mix, and two tbsp of flax seed. I also used a vegan butter and Ener-g egg replaced. And they. are. DIVINE. WHAT A GREAT RECIPE!!!!
Tracy says
Thanks for the detailed comment, this is so helpful for people who want to make these vegan. So glad they worked out for you!
RL says
Can I double this easily by doubling all ingredients?
Tracy says
Yes. Just make sure to measure the flour carefully (too much flour becomes really apparent when you double the recipe), and if the dough doesn’t quite come together, you can add a *tiny* bit of milk so it does. Hope you enjoy the cookies!
Steph says
So, here’s my problem- if I make a giant batch of cookies, I’ll eat a giant batch of cookies. These were so good, and the small batch was perfect for our family of three to get a little sweets fix without going overboard. My son loved helping make them too. Thanks for the recipe, can’t wait to try your others!
Tracy says
I’m so glad your family enjoyed these and your son got to help out. Baking with mom is always so fun!
jesus says
the recipe made 9 cookies
Monique says
Best cookie recipe ever!!! Will make again and again with my girls!
Tracy says
Thanks, Monique! So glad you enjoyed it!
Tina says
I found this recipe and have made it about four times now. Such a perfect cookie!
Tracy says
So glad you enjoyed these enough for repeats!
lily m says
absolutely loved them! would it make a difference if I doubled the recipe
Tracy says
Glad you enjoyed them! And doubling works just fine. 🙂
Laurel says
So a few days ago I made your fabulous sugar cookie recipe that needed one egg white, so I was looking for something to use up the egg yolk and found this recipe. OMG! So delicious. It’s the first time I’ve ever made chocolate chip cookies that didn’t spread. They were perfection. I followed recipe (weighed everything) and added some macadamia nuts. I got 6 cookies. My husband loved them! I was at Target yesterday and figured I better buy a 5 x 7 baking dish so I’ll be prepared when I move on to your cake recipes!
Tracy says
Thanks, Laurel! Glad you are both enjoying the cookie recipes, and hope you like the cakes!!
Angela says
These cookies were absolutly perfect ! They Hit that cravings spot dead on with out over indulging! I was not expecting these to be exactly the perfect cookie I am always searching for ! But they are so, Now- being the piggy that I am …. if I wanted to make a larger batch for let’s say “company” do I just double this recipe or will that ruin it? I am so bad with measurements ! Thank you for this wonderful recipe my family Lobed them !
Tracy says
Hi, Angela, I’m so glad you enjoyed the cookies! And if you wanted to double them for company 😉 you could definitely do that. This recipe doubles just fine.
Georgia says
I made this into one big cookie for myself – i do not regret it
Tracy says
You are my hero, Georgia.
Kristin says
I have made these several times for my husband and I. We just love the small batch and they have always turned out perfect! This recipe usually makes about 9 cookies with my cookie scoop. Just curious. Is the calorie count per 1 cookie? or what do you count as a serving? Thanks so much.
Tracy says
Hi, Kristen. So glad to hear you and your husband enjoy the cookies! And yes, calorie count is per cookie, so for 9, it would be about 188.
Shaina says
Doubled the recipe and added walnuts. Friggen delicious! They were perfectly soft and probably the best chocolate chip cookie recipe i’ve ever used. Thank you
Tracy says
Thanks for the high praise, Shaina!
Nya says
Perfection! I’m not a skilled baker but love baking for fun. I’ve tried other chocolate chip recipes and I never seem to get it right but this recipe is perfect! I found your recipe while I laid in bed at 5am as my husband got ready for work and made it as soon as I got up before my little guy woke up. Because in all honesty, its fun baking with our kids but that can get messy! Definitely one for the books, Thanks!
Tracy says
So glad you enjoyed them, Nya!!
Michelle says
My dough mixed up very dry and crumbly and the chocolate chips wouldn’t incorporate in. Still had a great taste but wondering what did I do wrong?
Tracy says
Hi, Michelle, sorry the dough gave you some trouble. Glad the cookies still tasted good! Sounds like you either had a little too much flour or got a really small egg yolk, so there wasn’t quite enough liquid in the dough. Next time, I’d try measuring the flour by weight or the spoon and sweep method as described in the recipe. If you already did that, and the dough comes out crumbly, your egg yolk was probably a bit small. You can add a little bit of milk by the 1/2 teaspoon until you end up with a dough that’s easy to work with. Hope that helps!
Becky says
Hello i was wondering if it would be ok if i used canola/ coconut oil in place of butter ? Thanks!
Tracy says
Hi, Becky. You could definitely try it. The flavor will be a little different, not as buttery, but I think it would work. If you do try it, please let me know how it turns out!
Shannon says
Yummy! I got 6 cookies from the recipe. Hopefully there are some left in the morning for breakfast! Quick, easy and had all of the ingredients on hand. Thanks for the recipe!
Tracy says
Thanks, Shannon. Hope you got to enjoy some breakfast! 😉
Zelma says
Delicious! Would these work with just white sugar?
Tracy says
Hi, Zelma. You could definitely try it, but cookies made with all white sugar tend to spread quite a bit during baking, so I’m not sure what the finished product will look like. If you do try it, please let me know how it turns out!
Ash says
Fantastic recipe! Yields 6 cookies that are appx 3 inches in diameter. Perfect amount for a cookie craving snack attack at my house.
April says
I love these – made a batch and they turned out great! Hardly take any time at all to make – Definitely a keeper 🙂
Tracy says
Thanks, April! That makes me so happy to hear!!
Katie says
Hubs and I make these all the time. SO easy and SO GOOD!!!!!! Gooey, chocolatey, just the best.
Tracy says
Yay! I’m so glad you both enjoy them!!
Felisha says
Way too sweet for my taste. Even though they are soft, I can feel the sugar crunching when I chew, like eating a teaspoon of sugar. Also too high a ratio of brown sugar. Next time I’ll tweek it a bit.
Tracy says
Hope you find your perfect sugar ratio, Felisha!
Aubrey says
I’ve baked with this recipe before and found it to be a “keeper”. I can’t wait to continue to use this many more times. Thanks for sharing, Tracy!
Tracy says
Thanks, Aubrey! That makes me so happy to hear!
Emily says
absolutely delicious! stuck to the recipe to the letter and made it into 10 small cookies. made everyone very happy, thank you!
Tracy says
Thanks for reporting back, Emily! I’m so glad everyone enjoyed them!
Morgan says
New to your blog. Love it!! Have tried three reciepes so and all taste great! Do you flatten your cookies a bit before baking?
Shawn says
I just made these and I doubled the recipe and they spread a lot. They are delicious though. I’ll try them again without doubling and see it there is a difference.
Tracy says
Hi, Shawn, glad you still enjoyed them! I don’t usually get reports of these spreading, even with doubling, but it could be that. If they’re still spreading too much with a normal batch, feel free to comment back or send me an email ([email protected]). I’m happy to help troubleshoot.
Reva says
Best cookies ever!! Thank you!
Tracy says
Yay! So glad you enjoyed them!!
Shayna says
If you double (or triple, etc.), could you just use a whole egg then? Or do you still only want to use the yolks?
Tracy says
Yes, you can use a whole egg when doubling. The flavor/texture is a tiny bit different, but unless you’re really sensitive to the taste of egg, you probably wouldn’t even notice it. Hope you enjoy them!
Ana says
Hi!
I tried this recipe today, and it’s a BOOM! it holds it shape beautifully. it doesn’t spread a lot, just perfect like what my dream cookie would be. balanced taste of sweet and salty. ohh I baked mine in the air fryer btw. easier for me to clean up. thanks a lot dear!
Tracy says
So thrilled you enjoyed them, Ana! And I had no idea you could bake cookies in an air fryer. I’m going to have to check that out!
Sarab says
These turned out wonderful. To compensate for the possibility of crumbliness I used to yolks, then about a tablespoon or two of flour to even out the dough later. I made it into 4 bigger cookies. Thanks for the quick recipe!
Tracy says
I’m so happy they worked out for you! Thanks for taking the time to let me know!
Hannah says
I just made these! My oven is a bit old, so they had to be in there longer. They turned out great! I’m taking these with me tomorrow for my friends. Thanks for the lovely recipe.
Tracy says
So happy they worked out for you, Hannah! Hope your friends enjoy them!
Chloe Sokolich says
These cookies were great!! So effortless but yet delicious!
Shannon says
I absolutely love these. They don’t look like your pictures but I actually like them more this way. They spread a bit more (I made 6 cookies total) and have a sort of crackly top, a little crisp on the outside but soft and gooey on the inside, just perfect. I weigh all my ingredients, the only change I made was baking for an extra minute or two. They look like they could be in a magazine! So happy these turned out even better than expected, I’m planning on tripling the recipe tonight as my family is already begging for more!
Joey says
These have become my very guilty pleasure. I have made them way more times than i should have since discovering this recipe. May i also add they are the best choc chip cookies i’ve ever baked and i’ve tried a lot of recipes.
… i really shoudn’t ask but can this recipe be doubled easily?
Tracy says
LOL I’m so glad you’ve been enjoying the recipe, Joey! Yes, these double super easily without having to change a thing. 🙂
Ashley says
I baked these yesterday and they came out great. I had a gourmet milk chocolate bar that had caramel in it and waffle cone pieces on top. I chopped that up and added about 1/2 cup into the cookie dough. It made 8 medium sizes cookies. My oven is 1 year old and it took 14 minutes for them to just start getting a tiny bit golden. I dipped them in milk to eat so it ended up being fine. When I bake them again, I’ll probably only bake them for 12 minutes even though they won’t be golden at all, yet will be a little softer. Thanks for the small batch recipe. This weekend, I will be trying your small cinnamon roll recipe 🙂
Tracy says
Glad you enjoyed them, Ashley! Hope you also enjoy the cinnamon rolls!!
Toni says
My first time baking cookies. I had no issues with crumbling etc. Rolled them into balls and plunked them on a tray and 15 minutes later gorgeous cookies! These are what I pray for when I buy them from a shop. So don’t bother and totally make these instead. Also loved the fact i could check off my ingredients. Freaking genius! I shall be trying more of your recipes.
Tracy says
Thanks so much, Toni!! I’m so glad you enjoyed the cookies!!
Valerie says
Can’t say enough good things about these cookies! I also love small-batch recipes since we’re a family of two. My husband suggested that I make a double batch so he could eat half of the dough. {wink} They were still soft and chewy the second day, which is a win in my book. I am thinking this recipe will work well in our pie irons over the campfire this summer! While I wouldn’t consider this a change, I used a combination of semi-sweet mini and regular morsels + dark chocolate morsels. I like the flavor/texture variations and the dark chocolate helps dial the sweetness back ever so slightly. Perfect!
BB says
My daughter was craving some cookies, but being we don’t need to shop this week yet, I don’t want to make an unnecessary trip to the store right now! So came looking for a a half size recipe, as do have the ingredients for emergency cookies or such 😛 Bonus is the no chill, as I wasn’t gonna anyway haha These came out perfect! I had one to taste test, and she was very happy with them too. I used a mini halogen oven, so was the perfect size for one round tray of 6 cookies, and then just flipping them upside down onto another sheet of baking paper to make sure they cooked through. I don’t think I could have gone to the store and back in any less time than it took to make them, perfect thank you!
Tracy says
So thrilled to hear it!!
Jacki Thompson says
BEST COOKIES EVER!! THANK YOU!!
Tracy says
LOL SO THRILLED TO HEAR IT, JACKI!!
Jack says
They seemed crumbly in the dough but after I baked them they turned out soft and delicious.
Alma says
This recipe makes the softest most delicious cookies, I have made them a few times now with variations on ingredients (works really well with cinnamon and raisin!). They have been a massive hit with friends and family. Thank you so much for sharing! 🙂
Tracy says
So thrilled to hear you enjoyed them, Alma! I love that cinnamon idea!!
Tya says
THANK YOU SO much Tracy for this recipe!! these are some of the best cookies i’ve ever made ❤️❤️
Tracy says
That makes me so happy to hear, Tya!!
Shashi says
Tracy, these look absolutely sinful – thank goodness this recipe makes only 6 – you bet I’d eat them all and not be able to share any!
Tracy says
Thanks, Shashi!!!
Kim says
These were great. I’ve made them twice and will definitely make again. Second time I added some pecans to three of the cookies. They were wonderful, too. Thanks for sharing!
Tracy says
So glad to hear it, Kim!!
Mabel says
Hi Tracy! I just made these tonight. I used half milk chocolate and half semisweet, and I ended up adding the whole egg because I just couldn’t throw it out and didn’t want to deal with saving it. Lol. Also added a dash of cinnamon, and some chopped walnuts and pecans. We are at just over 6,000 feet in elevation and they baked great. Nice and soft with a slight crunch around the bottom edges So delicious! Thank you for the great recipe!
Tracy says
So glad you enjoyed them, Mabel!!
Lily says
I love these cookies! I have tried many recipes, And I this is my favorite by far
Angelita says
Just tried this recipe today. They came out so good. Thanks for sharing.
Sibyl says
Delicious! Thanks for sharing this recipe.it is a good size for 2 people.
If I make more we eat more (not a good idea!)
Bethany says
Made these twice! Amazing prep, quick and delicious!
Tracy says
So glad you enjoyed them, Bethany!
Heather says
I just made these for the first time tonight and they are phenomenal! I’m in sooo much trouble knowing how easy these were to make and how delicious they turned out.
Tracy says
Lol so happy (or sorry) you enjoyed them!! 😉
Rey says
Beautiful. Cookies tasty and super easy
Tracy says
Thanks, Rey! So glad to hear it!
Diana says
I love these cookies! This is my favorite recipe ever. The only issue I have is when I double the ingredients, the cookies spread out a lot even if I chill the dough in the fridge. I use a scale so measuring is not an issue. I wonder what the problem could be? So now when I want a bigger batch I just make the recipe twice, but I would like to do them doubling the ingredients and using the whole egg. Maybe using a whole egg is the problem? Thanks in advance!
Tracy says
Hi Diana, yes, it’s the whole egg that causes this. There’s more liquid in a whole egg than in 2 yolks, so the cookies are going to spread more. If you want to recreate exactly the same cookie experience, you’ll want to just use 2 yolks.
Mirra says
its amazing and soooo chewy .
Tracy says
Thanks, Mirra! Glad you enjoyed them!
Jamie says
Light brown sugar or dark brown sugar?
Tracy says
Either will work fine.
Jamie says
Thank you! I used LBS because I figured there might be more room for error with DBS. Turned out great.
I did leave them in the oven a bit long. 12 minutes was ok, it didn’t kill them, but I should have pulled them out at 10. They looked crackly, like those crinkle cookies, but they weren’t dry, just crunchy at the edges and softer and chewier in the middle.
We ate a couple tonight and were pretty happy with them as they are. I should try them next week at 10 minutes’ bake time and see if that fixes the aesthetics so they look more like those pictured. Then I will know I baked them the way you intended.
Thanks a ton for the quick reply! 🙂 We are happy campers tonight.
Natalie says
Holy moly these are my new favorite cookie. I doubled the recipe, added a mixture of semi sweet, milk chocolate, white chocolate, and toffee bits. I didn’t have vanilla but used maple syrup instead and you’d never be able to tell. Chilled the dough just long enough for the butter to harden up. Sprinkled a tiny bit of sea salt on them before baking and OH. MY. GOSH. Absolute best cookie I’ve had in a long time!!
Gigi says
Love the texture of the cookie. Soft and chewy… will lessening the sugars affect the outcome of the cookie? I find it a little too sweet, tho im not sure if its bec of the chocolate chips i used (bittersweet). Next time i’ll try using dark chips
Tracy says
Yes, cutting the sugar will change the texture of the cookies. Sugar helps the cookies spread, so depending on how much you cut, they will probably come out thicker. I’d try using dark chocolate first and see if that cuts the sweetness enough and then experiment with how much sugar you can cut (start with cutting the sugar by 25%) while still maintaining the texture you like. Hope that helps!
Kelsey says
10 out of 10. The only thing I do different is use soften butter! Seriously the perfect cookie. They are always gone in one day.
Tracy says
So thrilled to hear it, Kelsey!!
Nunya says
My first shot at chocolate chip cookies and they rocked!! Thank you Tracy! Love the recipe, the website, and your book!
Tracy says
So glad you enjoyed them!!
Laura says
Soo good! I’ve been making chocolate chip cookies wrong all this time! These came together quickly and were the perfect consistency, had to add a little cream because my dough was a little dry but all good after that.
Tracy says
I’m so glad you enjoyed them, Laura!
Mary says
I have officially become the cookie maker for everyone I know thanks to this recipe!! 10/10 only tweak is sometimes I add a bit more egg yolk! Love it!
Tracy says
Love to hear it!! So glad you’ve been enjoying the recipe!
daniah says
one of the last times I made cookies they turned out flat with humps in the middle but these turned out good and they were not flat and I got compliments on them Thanks for the good recipe
Tracy says
Thanks, Daniah. So happy to hear these worked out for you!!
Kelly says
These were perfect and so easy! Somehow fluffy and still soft in the center just like I love. Clean up was done by the time they were ready, gotta love it!
Sonya S. says
These are excellent! Soft, ooey & gooey. My sister and I are roommates, so I was looking for a recipe that fits a household of two. More than met our expectations.
Tracy says
So glad you both enjoyed them!
alina says
I have this page bookmarked and have made these cookies countless times for the last couple years. Everyone loves them (when I actually have some to spare and share lol). I’ve always wanted small batch recipes since I used to live alone, and you are a baking goddess for your small-batch dessert recipes and recipes for one. So thoughtful and exactly what we needed. THANK YOU!!!
Alyssa says
This is my new go to recipe I LOVE it. I added a tablespoon more butter and used peanut butter chips turns out amazing.
Thank you for the great recipe.
Paulina M Silva says
Love these small batch ideas!! Also, like the fact you included recipes for egg whites. Made chocolate chip muffins too. They were both great. Thanks you for sharing.
Cat says
Made allergen-friendly with Bob’s Red Mill 1:1 Gluten-free Baking Flour and 1/2 the amount of Enjoy Life Semi-sweet mini chocolate chips. Using my regular cookie scoop, this recipe made 12 cookies maybe a bit wider than a Chips A’Hoy. Perfection!
Andrea says
These came out so delicious! Best quick recipe I’ve tried. No need to look further!
Tracy says
Thanks so much, Andrea!!
Aja says
I’ve been making this recipe for about 3 years, and I think it’s the perfect “I need cookies right now” recipe, especially because when that feeling hits me, I run risk of eating ALL of them (self-limiting batches are therefore ideal, lest I make myself sick like an enthusiastic toddler!).
I always measure the flour by weight, and they always come out correctly. Sometimes things look a little too soft, so I throw the dough in the freezer for maybe 10 minutes and then it’s ready to go.
I am not a big salt person, but I always add a smidge more (generous pinch, not really a full 1/4 tsp extra, definitely less than that) to cut the sweetness otherwise I find these cookies very sweet (even for a cookie, which is fine, but not to my taste 🙂 ).
I doubled the recipe for the first time today, and it seemed a bit softer than ideal. I had to add extra flour, but I think this is down to the egg being a big one (I used the whole egg for this purpose). They’re in the oven right now, and behaving normally. I don’t think I added enough flour to make them cakey, so that’s good!
Thanks for the recipe. 🙂
DawFa says
Excellent cookies! I did make a double batch, used a whole egg, about 1 tsp more of vanilla and a little extra brown sugar – just because!
A tad crispy on the edges and gooey soft in the middle! PERFECT!
Zoe says
I accidentally used the whole yoke and was worried that they’d be too sticky and wet and spread too much. They didn’t! So I was super happy. I’m also one to NEVER eat the cookie batter because I’m scared of salmonella but omg… I almost couldn’t stop, I’m scared. The cookies turned out the perfect size and these are realllyyyy good. I was able to yield 9 cookies too. I’ve tried a bunch of different small batch cookie recipes and for some reason they all taste different to me but these are bomb. Thanks!
Carmen says
I love the small batch recipe for my husband and me. These cookies taste like a CC cookie should taste. I probably over baked them by a minute and won’t do that next time. I also put the entire recipe on one cookie sheet. I will use 2 cookie sheets next time so the cookies don’t spread out and touch. I used semi-sweet mini chips.
Melissa says
Super easy & more important, super delicious. I used Trader Joe’s chocolate chunks.
Brenda says
Just made these and they are great. But mu husband likes walnuts in chocolate chip cookies. Hiw much would you recommend adding?
Joey says
What an amazing quick and easy recipe. I baked these to use up the leftover egg yolk from the small batch banana muffin recipe. It used ingredients I had on hand and it was great to be able to knock up cookies at short notice without having to wait for butter to come to room temperature or having to chill the dough before baking. The kids raved about them. Thank you for another great recipe.
Indmom1 says
Perfect dough! Baked up nicely with a nice texture. I used chocolate chunks and toffee bits and weighed the flour. Six large cookies and a little dough for the cook. This was delicious! Thank you for the recipe.