Small Batch Chocolate Chip Cookies

Our small batch chocolate chip cookies recipe makes the perfect amount of cookies for smaller households. Enjoy chewy centers, crispy edges, and all the classic chocolate chip cookie goodness!

Craving a warm, gooey chocolate chip cookie but don’t want to be stuck with a whole batch? This small-batch chocolate chip cookie recipe is perfect for smaller families. It’s also great for those who want to satisfying their sweet tooth without the guilt of leftovers. 

Supplies Needed:

• Mixing Bowl
• Measuring Cup and Spoons
• Stand Mixer (or Hand Mixer)
• Rubber Spatula
• Cookie Sheet
• Parchment Paper
• Cookie Scoop (I used this 1/4 cup scoop)
• Optional: Heart mold (I tried several, and this was my favorite) & piping bag

Ingredients for Small Batch Chocolate Chip Cookies and why they work:

• Butter-flavored Crisco Shortening Provides structure and flakiness. Crisco shortening has a higher melting point than butter, which can result in crispier cookies.   
• White Sugar: Adds sweetness and helps create a slightly crisp cookie.   
• Brown Sugar: Adds moisture and deepens the flavor of the cookies. It also contributes to their chewy texture.   
• Egg: Binds the ingredients together, adds moisture, and helps the cookies rise.   
• Vanilla Extract: Adds classic flavor and aroma.   
• All-Purpose Flour: Provides the structure for the cookies.
• Baking Soda: Acts as a leavening agent, helping the cookies rise.
• Salt: Enhances the flavor of the other ingredients and balances the sweetness.
• Semisweet Chocolate Chips: The star of the show! Provides the chocolatey flavor and melty goodness.

Tips and Tricks:

• Use room temperature butter: This ensures it creams together smoothly with the sugars.
• Don’t overmix: Overmixing develops the gluten in the flour, resulting in tough cookies.
• Chill the dough: Chilling the dough for at least 30 minutes (or even up to 24 hours) makes it easier to scoop and prevents the cookies from spreading too much.
• Use parchment paper: This makes cleanup a breeze and prevents the cookies from sticking to the baking sheet.
• Bake one cookie the first time that you make this recipe to test your oven against mine. Adjust baking time if needed.
• Serve warm with a scoop of vanilla ice cream!

Storage Info:

• Store: Store cooled cookies in an airtight container at room temperature for up to 3 days.
• Freeze: For longer storage, freeze cookies in a freezer-safe container for up to 3 months.

FAQs:

• Can I substitute brown sugar for granulated sugar? No, both sugars play different roles in the recipe.
• Can I use a different type of flour? All-purpose flour works best for this recipe.

Variations:

• Add nuts: Stir in chopped walnuts, pecans, or almonds.
• Use different chocolates: Try white chocolate chips, chocolate chunks, milk chocolate chips, or even chopped chocolate bars.
• Add mix-ins: Get creative with additions like dried cranberries, raisins, or even sprinkles.
• We made this batch with optional chocolate chip hearts. See chocolate chip hearts instructions below.

Our Recipe for Small Batch Chocolate Chip Cookies:

Ingredients:

• 1/3 cup butter-flavored Crisco shortening
• 1/3 cup white sugar
• 1/3 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup Nestle semisweet chocolate chips

Instructions:

1. Preheat oven to 350°F

2. In a medium bowl, cream together the shortening, granulated sugar, and brown sugar until light and fluffy.

3. Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.

4. Combine wet and dry by gradually adding the dry ingredients to the wet ingredients, mixing until just combined, scraping down the bowl a couple of times. Be careful not to overmix.

5. Stir in the chocolate chips until evenly distributed.

*For easier scooping and better cookie shape, cover the bowl and chill the dough for 30 minutes in the refrigerator.

6. Use the cookie scoop and drop the cookie dough balls onto ungreased baking sheets.

7. Bake for 14-18 minutes, or until golden brown.

8. If you are adding the optional heart chocolate chips, add them here. (See below for instructions)

9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Chocolate chip hearts instructions:

1. Place 1/2 cup of chocolate chips in a microwaveable piping bag, or in a microwave safe bowl.

2. Microwave for 45 seconds and massage the piping bag, or stir the chocolate in the bowl. Microwave for an additional 30 seconds and massage/stir, depending on how you are melting the chocolate. Repeat with 30-second burst until the chocolate is melted. Be careful not to scorch the chocolate.

3. Make a small cut in the tip of the piping bag and fill your chocolate mold cavities until almost full. Tap the mold on the counter to release air bubbles.

4. Let the chocolate harden by placing the mold on a flat surface in the refrigerator for 10 minutes.

5. Bake your cookies as normal. When they are cooked, take them out of the oven and press your heart-shaped chocolate chips into the cookie. The heat from the cookie will semi-melt the chocolate hearts and incorporate them into the batter without losing its shape.

These cookies are incredibly easy to make, with chewy centers and perfectly crispy edges. They’re ideal for a small household, a quick treat for yourself, or for someone who doesn’t need a full batch.

Note: This recipe is an estimate for a small batch. You may need to adjust the baking time slightly depending on your oven and desired cookie consistency.

Have you tried these small-batch chocolate chip cookies? Let me know what you think in the comments below.

You can also find our other favorite cookie recipes – Chocolate Chip Walnut Cookies, Maraschino Cherry Cookies, Chocolate Covered Peanut Butter Cookies, and don’t forget about our Ninja Creami Cookies and Cream!