Small Batch Chocolate Chip Cookies + Small Batch Baking Tips

by Kaylene
6 cookies
22 min

Small batch baking makes just enough to serve two people and helps cut down on waste. This chocolate chip cookie recipe will make six cookies that are soft, chewy, and packed full of two types of chocolate chips.

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Well, it’s been an unsettling couple of weeks. COVID-19 started to sweep through the country. Fear and anxiety have set in and so have the stay-at-home orders. Quarantining is in full effect. These times are full of uncertainty and unknown, which can be really tough feelings to deal with, but we will get through this!

My coping method through this has been to fill my day with quaranthings to stay busy. That means a lot of gardening, working on home projects, and of course, baking. Mostly baking.

Who knew I could pump out so many batches of cookies when I have nothing but time on my hands. This also means lots of tempting baked goods are sitting in my kitchen. Who knew I could eat so many batches of cookies when I have nothing but time on my hands. Well…I guess I knew that part already 😆

This got me thinking about small-batch baking. It is perfect for times like these when you are only baking for two or three and don’t want to bake too much. It can cut down on waste and the temptation to eat full batches of cookies. Of course, you can always freeze extra cookies, but if you are like me and forgetful, the next thing you know the cookies are hard and, not something you want to keep.

The tough thing about small batch baking is that it can be difficult to scale down your favorite recipes. Cutting them in half is easy but anything past that can lead to a baking throw away. No one wants that, especially during a time where supplies may be scarce.

I’ll cover a few things today, how to scale down a recipe and a few small-batch baking tips I have learned. Also, you know I couldn’t talk about baking without providing a delicious recipe, right!? Small batch chocolate chip cookies that will give you six soft, chewy cookies with a little crunch, stuffed full of semi-sweet and milk chocolate chips and sprinkled with sea salt.

How to scale down a recipe

Okay, here we go. My tips for scaling down your favorite recipes. Cutting recipes in half is the easiest option. If you are down with having a few leftovers in your kitchen, then cutting in half is for you.

Cut all ingredients in half by using a baking conversion chart to break down large amounts. Here is a great conversion chart that will help you break down cups of flour and sugars.

If the recipe calls for an odd amount of eggs, use this rule of thumb. Use part of the odd egg, use the egg white for cakes and the egg yolk for cookies. The egg whites will provide a light and fluffy texture for cakes and egg yolk will provide that chewy goodness of a cookie.

You can also lightly beat the egg and use half of it. Any leftover egg can be stored in a covered container in the refrigerator for up to a day. Use it in tomorrow morning’s scrambled eggs or for another recipe that calls for an egg wash.

Scaling a recipe past half can be tricky. I start by cutting the halved ingredients in half and make edits during the baking process. The conversion chart is so important when cutting a recipe into thirds.

During this process, I keep in mind my batter consistency and add more flour or liquids if needed. The cake batter should be smooth and velvety and not too thin. Cookies batter consistency can vary, but generally, it should be thicker and slightly sticky.

Cutting recipes down more than in half is never going to be exact. Try the recipe and make the adjustments as needed.

Small Batch Baking Tips

  • Use smaller equipment and bakeware for small batch baking. There will not be as much batter so smaller bakeware is best.
  • Use a bowl that is taller than it is wide, a 1 1/2 quart bowl is great. This is so you don’t lose any of your batter to splatter (ha, that rhymed).
  • Use a hand mixer instead of a stand mixer. Small batches can be over beaten quickly and a hand mixer usually has lower speeds and you can control the direction of mixing.
  • Rubber spatulas are your best friend. Since there is isn’t a lot of batter it will get stuck the sides easily. To ensure it is mixed well, scrape the sides of the bowl frequently.
  • Measuring ingredients is especially important with a small batch. When measuring out the flour or sugar use a smaller measuring cup to scoop and dump into the measuring cup. Do this until full and scrape off excess from the top.
  • With smaller batches, the bake time may differ. Usually, the same temperature but less baking time works great, just make sure to check it at about halfway to judge the doneness.
  • Using chopped chocolate gives the cookies a rustic feel, but chocolate chips work great also.
Small Batch Chocolate Chip Cookies + Small Batch Baking Tips
Recipe details
  • 6  cookies
  • Prep time: 10 Minutes Cook time: 12 Minutes Total time: 22 min
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  • 5 tablespoons butter - softened
  • 1/4 cup brown sugar - lightly packed
  • 2 tablespoons sugar
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup + 1 tablespoon flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon allspice
  • 1/4 cup chopped semi-sweet chocolate - or chocolate chips
  • 2 tablespoons chopped milk chocolate - or chocolate chips
  • sea salt for sprinkling

Preheat the over to 375 degrees and line a baking sheet with parchement paper or a baking mat.
Use a hand mixer, cream the butter and sugar in a small bowl with tall sides.
Add the egg yolk and vanilla extract and beat until combined.
In a seperate small bowl, whisk together the flour, baking soda, salt and allspice.
Gradually add the flour and mix until well combined.
Using a rubber spatula fold in the chocolate.
Roll into six one inch balls and place on the prepared baking sheet.
Bake for 10-12 minutes or until the edges are golden brown. Remove from the oven and sprinkle with sea salt. Allow to cool for a few minutes on a rack before enjoying.
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