This small batch chocolate chip cookie recipe is perfect for when you're craving a cookie but don't want to make a full batch. You can whip up 6 soft and chewy cookies in under 30 minutes with this recipe. With multiple recipe variations, you can satisfy any cookie craving!
We've all been there. You think to yourself "darn I could really go for a fresh warm chocolate chip cookie but I don't want to go through the hassle of making a full batch of 24". Well, now you can quickly whip up a small batch of chocolate chip cookies whenever the sweet tooth strikes!
This small batch cookie recipe is a smaller version of my popular oat flour cookies and makes 6 smaller cookies or 3 large bakery-style cookies. They're the perfect chocolate chip cookie to enjoy on your own or make for a small gathering.
Why You Will Love This Recipe
- Fresh baked cookies in under 30 minutes
- Soft and chewy center with golden crisp edges
- No chill time required
- Made in just one bowl
- Easily customizable
- Can be made gluten free and dairy free
Recipe Ingredients and Substitutions
- Oat flour - This is the flour I used in this small batch chocolate chip cookies recipe. I recommend using store-bought oat flour to a smoother look to your cookies. You can use all purpose flour or gluten free 1:1 as well.
- Light brown sugar - Helps to provide a chewy texture to the cookies. Coconut sugar can be substituted.
- Sugar - I used cane sugar for this recipe but granulated white sugar will work too.
- Egg yolk - The yolk from a large egg is all you need to make small batch cookies.
- Unsalted butter - Only a little is used and is creamed into the sugars. Room temperature is best. If you don't want to use a hand mixer, use melted butter. Dairy free butter or coconut oil can be used as substitutes.
- Chocolate chips - I used mini chocolate chips which is my preferred chocolate in cookies since you get chocolate in every bite. Regular or dark chocolate morsels or chocolate chunks will work too.
How To Make Small Batch Chocolate Chip Cookies
These chewy chocolate chip cookies are so easy to make. You will need a small bowl or a stand mixer or an electric mixer if mixing by hand and a cookie sheet.
Step 1 : Beat the butter with the sugars
Cream the butter with the brown sugar and white sugar until soft and fluffy. There should be no large piles of sugar in the bowl.
Step 2 : Add the wet ingredients
Add the vanilla extract and egg yolk to the bowl and beat well again until full incorporated.
Step 3 : Fold in the dry ingredients
Pour the oat flour and baking soda into the bowl and gently fold into the batter with a rubber spatula. Be careful not to over mix this step and only mix until no flour clumps remain.
Step 4 : Add the chocolate chips
Sprinkle the mini chocolate chips over the batter and fold into the dough until distributed.
Step 5 : Scoop and bake!
Use a smaller cookie scoop (about 1 Tbsp) if making a smaller thicker cookie and use a medium-sized scoop (about 2 Tbsp) to make big bakery-style cookies. Scoop the dough onto a baking sheet lined with parchment paper. Leave at least 2 inches in between each cookie.
If desired, press a few extra chocolate chips into the cookie dough balls. Bake in the oven until the edges are golden brown.
When you remove the pan from the oven, the cookies will look puffy which is okay. As they cool down, they will flatten out and become chewy in the middle. Once the cookies have cooled down on the baking pan, you can move them to a wire rack to cool completely until reach to serve.
- Measure your ingredients carefully with a measuring cup or a kitchen scale. Because this is a small batch recipe, accurate ingredient measurements are extra important.
- Make sure to beat the butter well with the sugars. The butter should be soft enough to hold all of the sugar and be mixed into a lighter texture.
- Remember we are only using an egg yolk in this recipe, not the whole egg! The yolk is needed to help the cookies rise and achieve a soft perfect texture.
- Don't over bake! The best chocolate chip cookies are slightly under-baked. Once you pull them out of the oven, they will continue to cook on the baking pan.
There are many ways to make these cookies your own. Here are a few of my favorites:
- Add peanut butter chips to the batter to make chocolate peanut butter cookies
- Throw in some chopped pecans or walnuts for a nutty cookie
- Crush up some pretzels into small pieces and fold into the dough for a salty/sweet combination
- Chop up your favorite chocolate bars in place of the chocolate chips
- Swap the chocolate chips with sprinkles for a "funfetti" cookie
How To Make These Cookies Gluten Free And Dairy Free
Because these cookies are made with oat flour, they are naturally gluten free. You can also use gluten free 1:1 flour if needed.
Use a dairy free butter, coconut oil, or palm shortening to make these cookies dairy free. You will also want to make sure the chocolate chips you use are free of dairy as well. The Enjoy Life brand is my favorite vegan chocolate brand to bake with.
How To Store
Make sure the cookies have cooled down completely before storing. Place them in an airtight container or bag and store out on the counter for up to 5 days. They will also keep in the fridge for up to a week. I recommend heating the cookies up in the microwave to soften them when ready to enjoy.
Frequently Asked Questions
Yes, if you are making smaller cookies you will want to reduce the baking time by 2 minutes. Larger cookies generally take a longer time to bake given there is more dough.
The brown sugar or coconut sugar is what ensures a soft and chewy cookie while the white sugar is what makes the edges nice and crispy.
Yes, you can use melted butter instead of room temperature if needed.
For more cookie recipes, check out my:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Small Batch Oat Flour Chocolate Chip Cookies
- 3 tablespoon butter - softened and at room temperature
- 2 tablespoon brown sugar - substitute with coconut sugar if desired
- 3 tablespoon sugar
- 1 egg yolk - room temperature
- ½ teaspoon vanilla extract
- ⅔ cup oat flour - sub with all purpose or gluten free 1:1
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- ¼ cup mini chocolate chips - use dairy free if needed
- Preheat oven to 350 F. In a small bowl add the softened butter, brown sugar, and sugar. Cream the butter and sugar together well with a hand mixer or stand mixer.
- Add the egg and vanilla extract to the bowl and beat to incorporate.
- Add the oat flour, baking soda, and sea salt to the batter and fold into the dough. You can use a mixer on low speed for this or a rubber spatula. Be sure not to overmix and only mix until no flour clumps remain.
- Add the mini chocolate chips to the bowl and fold into the dough to disburse.
- Use a small cookie scoop (about 1 Tbsp) for smaller cookies and a medium cookie scoop (about 2 Tbsp) for large bakery-style cookies. If making small cookies, bake for 5 - 6 minutes and bake for 7-8 minutes for larger cookies until the edges are golden brown and the centers of the cookies are slightly set.
- Allow the cookies to cool on the baking sheet until the bottoms have firmed up and you can pick up the cookie with one hand without it breaking.
- Once cool, enjoy or store in an airtight container or cookie jar. They will keep for up to 5 days out on the counter or a week in the fridge.