Chewy Chocolate Chip Cookies (Small Batch)

6 Cookies
33 Minutes

Homemade bakery-style Small Batch Chewy Chocolate Chip Cookies! This recipe makes 6 cookies with crisp edges and soft and chewy centers. An extra splash of vanilla enhances the flavor of these delicious cookies.

key ingredients in a soft and chewy chocolate chip cookie

  • Flour - The secret in these soft and chewy chocolate chip cookies is bread flour rather than all purpose flour.  Bread flour has more gluten, which will result in a chewier cookie.
  • Egg Yolk Only - Egg whites can dry out batter. 
  • Brown Sugar - There is a higher ratio of brown sugar to white sugar. The brown sugar keeps the cookie chewy because of the molasses in the sugar and it’s ability to draw moisture from the air.  

small batch chocolate chip cookies

Cookies are the one baked treat that I strongly believe there is a lot of food science behind. The amount of each ingredient works specifically with the next. 

And while I would love to say ‘just double the recipe to double the batch’, I can’t do that. I have not tested it, therefore, I don’t know the result of doing so.

It took me many (and I mean many) attempts with this recipe to get the cookies to come out right. And if it was that finicky for 6 cookies, I imagine the same recipe testing would need to be done for a larger batch.

However, 6 cookies will certainly be enough to satisfy your chocolate chip cookie craving. The cookies perfectly sized – no mini cookies here! 

Visit the blog - Butter and Bliss - for more Small Batch Dessert recipes!

Chewy Chocolate Chip Cookies (Small Batch)

Recipe details

  • 6 Cookies
  • Prep time: 25 Minutes|Cook time: 8 Minutes|Total time: 33 Minutes



Preheat the oven to 375F degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment paper.
In a medium mixing bowl, add the room temperature butter and both sugars. Using a spoon, mix together until light and fluffy. You can also use a hand-held mixer, though it may be easier to just mix with a spoon.
Add in the egg yolk and vanilla extract – one at a time – and mix until combined. Move the mix to one side of the bowl with the spoon.
In the same bowl, add the flour, baking soda, and salt to the other side of the bowl. Stir the dry mix together first, then start to incorporate with the wet ingredients. Mix the cookie dough until thoroughly combined. Add in the chocolate chips and stir until just mixed in.
Transfer the bowl to the refrigerator to chill for at least 15 minutes.
Using a small cookie scoop or tablespoon, scoop 2 tablespoons of dough and form into ball and place on the prepared baking sheet. You will have enough dough to make 6 cookies. Place the cookies 2 inches apart on the baking sheet.
Bake for 8-11 minutes, or until the edges of the cookies are golden brown. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

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Erin | Butter and Bliss

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Comments and Reviews

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Comments and Reviews

Rate this recipe, share your thoughts, or ask a question!

  • Cécile Turcotte
    Cécile Turcotte
    on Apr 2, 2021

    What kind of milk can be used instead of coconut milk?

  • Sandy
    on Apr 3, 2021

    I made this cake this morning and it was a disaster. The batter is way too liquidy. Is the 1/2 cup flour correct or should it be 1 cup?

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