Small Batch Chocolate Chip Cookies Recipe
Looking for a delicious recipe for Small Batch Chocolate Chip Cookies? I’ve edited the original iconic Toll House Chocolate Chip Cookie recipe to make a smaller quantity cookies (eight to be exact). This small batch recipe is perfect if you want a smaller quantity of one of the best chocolate chip cookie recipes around! These cookies are soft, chewy, super buttery, and of course packed with chocolate chips. Bake up a batch when you have a craving, but don’t need dozens of cookies hanging around.

If you love extra-delicious chocolate chip cookie recipes, don’t miss my Oreo Stuffed Chocolate Chip Cookies recipe! Or, if you are looking for more small batch bakes, try my Single Serving Chocolate Chip Cookie.
As you might guess from the fact that I have a baking website, I love to bake. Cookies are my favorite because they are quick, reliable, and endlessly customizable. While I love fancy recipes and the gourmet cookie trend, nothing can replace the ease (and deliciousness) of classic recipe.
The iconic recipe off the back of the bag of Nestle Toll House Chocolate morsels is really one of the best. For good reason. It makes the most chewy buttery chocolate-packed cookies. It’s really hard to stop at one cookie when a freshly baked batch is around!
The irresistible nature of this recipe made it a great candidate for a small batch edit. I don’t usually need 24+ cookies around every time I get a craving for a batch. So a smaller quantity is often just right.
Eight to ten cookies feels about right to me. This recipe makes 8 nicely sized cookies (1.5 ounce per cookie). If you prefer 10-12 cookies, simply divide the dough into a few more scoops.
What style of chocolate chip cookies are these?
This recipe makes cookies that do spread quite a bit. They are flat cookies with a buttery flavor. You can add a little extra flour (see recipe notes) for less spread. They get golden brown and almost crinkly edges while baking. When baked properly (not overbaked) they will be soft and chewy in the middles. I size the cookies a little on the larger side to keep them soft & chewy. They are packed with chocolate.
What You Will Love About These Small Batch Chocolate Chip Cookies
- Small Batch. If you need great cookies that make a smaller amount, this small batch version is the perfect chocolate chip cookie for you!
- No chilling required. From bowl to oven in just minutes.
- Packed with chocolate. The Toll House recipe gets the ratio of chocolate to cookie just right. My scaled-down version maintains the chocolate-packed element.
- Pantry ingredients. No specialty ingredients here. You should have everything in your pantry (or in the case of the butter and egg, your fridge).

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Ingredients in Small Batch Chocolate Chip Cookies
When I drafted and tested this recipe, I worked off of the original Toll House recipe. The final small batch version uses the exact same ingredients (no nuts) in smaller quantities. Here’s what you need:

All-Purpose Flour – I use all-purpose flour in my baking. It’s very very important to measure your flour correctly. Never pack flour into a measuring cup. Use a scale for best results.
Baking Soda and Salt – Baking soda provides the lift in these cookies. Don’t sub in baking powder. We also need a little salt. Regular table salt will do.
Unsalted Butter – I always use unsalted American butter in my recipes. I shop at Costco the most frequently so I often go with their store-brand of butter for baking. I find European butters cause far too much spreading in this recipe and create cookies that feel too greasy.
Granulated Sugar and Light Brown Sugar – Using two types of sugar creates a cookies that spreads the perfect amount and is chewy too.
Egg – Whisk an egg and measure two tablespoons from it for this recipe. Use the leftover egg in an omelet or save it in the fridge for another small batch recipe. Might I suggest my Single Serve Chocolate Chip Cookie or Single Sugar Cookie recipes?
Vanilla Extract – Use your favorite.
Semi-Sweet Chocolate Chips – For the most authentic flavor, go with the Nestle Toll House brand chocolate morsels.
How to Make Small Batch Chocolate Chip Cookies
Here is a quick overview of how these chocolate chip cookies are made.
Preheat oven to 350℉. Line one large baking sheet (or two small baking sheets) with parchment paper and set aside.
Mix together dry ingredients and set aside. Cream together the butter, sugars, and vanilla extract in a medium bowl with a fork until smooth and creamy. Add whisked egg and mix to combine until smooth.
Sprinkle mixture with dry ingredients and mix until smooth. Add chocolate chips, mix, and form dough into eight cookies.
Bake until the edges are golden brown and centers are slightly underdone, about 10-11 minutes. This dough does not require chilling, though if your kitchen (or butter) is quite warm, it may be best to chill for 30-60 minutes before baking.

Storage Notes and Make Ahead Instructions
You can chill the dough and bake from the fridge if desired, but I really prefer these cookies when baked from the freshly mixed dough. Chilling more than 30-60 minutes yields a totally different cookie result in my opinion.
Baked cookies keep well and can be stored at room temperature in an air-tight container for up to five days.
Baked and cooled cookies may also be frozen if desired. I find cookies are best when eaten in the first 1-2 months of freezing.

FAQS for Cookies
Sometimes things just don’t turn out the way we hope! If your cookies aren’t perfect, read through these troubleshooting tips to figure out what went wrong.
One of the hallmarks of this recipe is how chewy, yet soft, the cookies are. To get perfect results, avoid overbaking the cookies. Bake cookies until the edges are golden but the centers still look slightly underbaked. Slightly larger cookies also tend to be chewier since there is a larger center of each cookies. Dividing this recipe into eight larger cookies helps maintain that chewy middle!
This recipe has a lot of butter! And cookies can spread too much if the dough is too warm or the butter is too soft to start with. Use room temp butter (this is about 65-70 degrees, so if your kitchen is hot, your butter might be too warm).
Bake a tester cookie to check spreading. You can always add 1-2 more tablespoons of flour if you think it’s needed (though this might cause overmixing which is not ideal) or pop the dough in the fridge for 30 minutes before baking the remaining cookies.
Another tip is to always measure accurately! I’ve included a weight measurement for the flour and sugars so you can be sure they have been measured correctly.
If your cookies are spreading too much (or you know in advance you’d prefer thicker cookies), I suggest adding 1-2 tablespoons more flour to the recipe. You should also briefly chill the dough for 30-60 minutes before baking. This will make for thicker cookies that don’t spread as much.
Prevent cookies from sticking by using parchment paper or silicone baking mats. I prefer parchment paper as there have been plenty of tests from professional bakers demonstrating improved results from parchment. But choose what works for you!

Related Recipes
- Crumbl Semi-Sweet Chocolate Chunk Cookies
- Oreo Stuffed Chocolate Chip Cookies
- Mini Chocolate Chip Cookies (Soft and Chewy!)
- Chocolate Chip Skillet Cookie – Crumbl Copycat
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Thanks so much for trying one of my recipes!

Small Batch Chocolate Chip Cookies
Ingredients
- ½ cup + 1 tablespoon all-purpose flour (2.8 ounces)
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 4 tablespoons unsalted butter (softened at room temp) (1/2 a stick)
- 3 tablespoons granulated sugar 1.4 ounces
- 3 tablespoons light brown sugar, packed 1.4 ounces
- ¼ teaspoon vanilla extract
- 2 tablespoons whisked egg (about ½ an egg)
- ½ cup semi-sweet chocolate chips 3 ounces
Instructions
- Preheat oven to 350℉. Line one large baking sheet (or two small baking sheets) with parchment paper and set aside.
- Mix together flour, baking soda, and salt in a small bowl and set aside.
- Cream together the butter, granulated sugar, brown sugar and vanilla extract in a medium bowl with a fork until smooth and creamy. Add whisked egg and mix to combine until smooth.
- Sprinkle mixture with dry ingredients and mix until smooth. Use a fork or sturdy spoon. Add chocolate chips and mix in. Dough will be soft and sticky. Consider baking a test cookie to check spread. Add 1-2 more tablespoons of flour (do your best not to overmix, as it's not ideal to add more flour after the initial mix) OR chill dough for 30-60 minutes if you wish to reduce spread. Divide dough into 8 cookies and bake for 10-11 minutes (one sheet at a time, rotating halfway through) until the edges are golden brown and centers are slightly underdone.