These Small Batch Chocolate Chip Cookies are soft, chewy, and made in a flash. There’s no need to worry about chilling the batter — which is why they come together so quickly! Plus, this no chill chocolate chip cookies recipe only makes 4 cookies so you don’t have to worry about making an entire batch either!
Small Batch Chocolate Chip Cookies
I have a special treat to share with all of you today! These no chill chocolate chip cookies for two have been the perfect treat for when I am craving something sweet but don’t want an entire batch of cookies laying around. That’s where this small batch of chocolate chip cookies recipe comes in!
Not that my kiddos wouldn’t mind, but sometimes the craving strikes late at night after they have gone to bed. Truth is, I can’t bake a bunch of cookies without sampling half of them. Quality control, guys — that’s what I keep telling myself.
It’s also perfect for date night at home! This recipe yields 4 cookies, making it ideal if you want to make cookies for 2. If you have children, you could also make it for an upcoming slumber party. You can also always double or even triple the batch if you’d like!
Some of our other favorite cookies are these Soft and Chewy Oatmeal Cookies, Cinnamon Roll Cookies, Monster Skillet Cookie, and of course, my normal batch of No Chill Soft Chocolate Chip Cookies.
Why You’ll Love This Small Batch of Chocolate Chip Cookies Recipe
- Great for date night
- Kid-approved
- Soft, chewy, and full of chocolate chips
- Easy to make
- Uses simple ingredients
Key Ingredients to Make This Cookie For Two Recipe
Be sure to refer to the recipe card below for specific information about the ingredients you’ll need to make cookies for 2!
- BUTTER – Small batch chocolate chip cookies wouldn’t be nearly as soft, chewy, and flavorful without the help of butter!
- BROWN SUGAR – The key to perfectly sweet cookies. I also love the caramel and toffee flavor it adds to the mix!
- GRANULATED SUGAR – You also need regular granulated sugar.
- EGG – Only use the yolk!
- VANILLA – Warm and earthy vanilla complements the brown sugar perfectly.
- ALL-PURPOSE FLOUR – All good baked goods start with flour!
- CHOCOLATE CHIPS – For that chocolatey goodness I know you’re all after.
- BAKING SODA – To help the cookies rise.
- SALT – For a bit of flavor and to balance out all of the sweetness.
Instructions to Make Small Batch Chocolate Chip Cookies
RECIPE PREP: Make sure that you have all of your ingredients, then preheat your oven to 350 degrees F.
CREATE THE COOKIE DOUGH: Add the almost-melted butter, brown sugar, and granulated sugar to a bowl and mix to combine. Incorporate the vanilla and egg yolk and stir. Next, add the flour, baking soda, and salt and stir until just combined — be careful not to overmix. Then, stir in the chocolate chips.
FORM THE COOKIES: Use your hands to form 4 equal-sized cookie dough balls and place them on a prepared baking sheet. Remember, these are no chill chocolate chip cookies, so you don’t have to chill the dough before baking!
BAKE: Bake each batch of cookies for 2 for 9-11 minutes. They should be slightly undercooked in the center for gooey and chewy results. Allow the cookies to chill for 5 minutes before eating and enjoy!
Tips for Making No Chill Chocolate Chip Cookies
- I melt my butter until it is almost melted. A little over half of the butter is melted.
- Try not to over-mix once you have added in the yolk and flour, as it can lead to a tougher cookie.
- I like to use both milk and dark chocolate chips.
- Underbaking is key to a soft and chewy cookie, as well as a larger size dough ball when not chilling the dough. So, don’t be alarmed when the centers look slightly wet or soft. They will finish cooking after you remove them from the oven and let them cool on the baking sheet. This part has to be followed as it allows the middle to finish cooking without overbaking.
FAQ
You bet! Especially with the cost of groceries on the rise. You will definitely save money if you make small batch chocolate chip cookies at home instead of buying them at the supermarket.
Make sure you store the cookies in an airtight container at room temperature to prevent them from hardening. When properly stored, this small batch of chocolate chip cookies will keep for 2-3 weeks!
As I mentioned above, I love using a combination of milk and dark chocolate chips. You could even use white chocolate here! I say, have fun with it and use your favorite kind of chocolate for this cookie for two recipe.
There’s no hard and fast rule on this when it comes to baking. You can press down your small batch chocolate chip cookies if you’d like, but no biggie if you don’t!
More Cookie Recipes To Try
- Strawberry Chocolate Chip Cookies
- Double Chocolate Chip Cookies
- White Chocolate Chip Cranberry Cookies
- Chocolate Chip Pecan Shortbread Cookies
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Small Batch Chocolate Chip Cookies
Ingredients
- 3 tablespoons butter, almost melted
- 3 tablespoons packed brown sugar
- 1 1/2 tablespoons sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla
- 1/2 cup (70g) all purpose flour
- 1/4 teaspoon baking soda
- pinch of salt
- 1/3 cup (65g) chocolate chips of choice (I like a mix of milk and dark)
Instructions
- Preheat oven to 350 degrees F (176 C).
- In a small bowl combine the almost melted butter, brown sugar, and sugar until mostly combined. Stir in the egg and vanilla. Add the flour, baking soda, and salt. Stir until just combined. Stir in chocolate chips.
- Form into 4 equal sized balls and place on baking sheet. Bake for 9-11 minutes. The centers should still look a little underdone. Allow to cool on baking sheet for 5 minutes. Enjoy!!
Notes
- I melt my butter until it is almost melted. A little over half of the butter is melted.
- Try not to over mix once you have added in the yolk and flour as it can lead to a tougher cookie.
- I like to use both milk and dark chocolate chips.
- Underbaking is key to a soft and chewy cookie as well as a larger size dough ball when not chilling the dough. So don’t be alarmed when the centers look slightly wet or soft. They will finish cooking after you remove them from the oven and let them cool on the baking sheet. This part has to be followed as it allows the middle to finish cooking without overbaking.
LOVE these cookies. I add pecan pieces just because I like the addition. They turn out perfect every time.
LOVE the idea of adding pecans!! Thank you so much for your wonderful comment!
These were so yummy and so easy to make and just the perfect amount for one person, or two if you have to share haha. I cut the white sugar to a little less than one tablespoon so they wouldn’t be too sweet and they were just right. I also used mini chocolate chips because I feel the chocolate is more distributed. I will be making these forever more. 😋Thank you for sharing.
Thank you so much for sharing and so glad you liked the cookies!
I just wanted to let you know that I made an account specifically to comment. I’ve NEVER made an account on a recipe website for ANYTHING. This is THE PERFECT COOKIE. It’s thick, but not cakey. It’s soft, chewy, and the melted butter produces a beautiful and smooth yet cracked surface. It’s just perfect. I finally found my cookie recipe thanks to you. They turned out exactly like the pictures too and that never happens. I have tried so many recipes including my own variations and have made more batches of cookies than I can count. This is the winning recipe!!!
WOW!!! I am so honored!! Thank you SO MUCH!!
Omg these were delicious!!!!
Thank you very much!
Perfect Cookie Recipe!!! I’m talking A+!!!
WOW!! Thank you very much!! I really appreciate it!!
Literally the BEST chocolate chip cookie I’ve ever had. So quick and easy! Now to figure out how to make them so good in bulk because now I want more.😂
LOL, THANK YOU so much for your wonderful comment!! I have a bigger batch of No Chill Chocolate Chip Cookies if you would like to check them out. Thanks again!
Amazing! I scooped mine into smaller cookies making about 14 cookies. My husband loved the after dinner treat. I just know if I made the full batch recipe, we would eat them all.
Oooh, little mini cookies!! I bet those were cute! Thanks for sharing!!
Excelentes me encanta la cantidad porque es perfecta y quedan deliciosas, un solo comentario, yo le agregue 1/2 cucharada de harina ya que la consistencia era muy líquida, pero el resto insuperable
Thank you!! 🙂
I love that you made these with your kids and that your 3-year-old was adding pepper to the batter when you weren’t looking. My daughter has added salt to soooooooo many dishes because she thinks they need them.
Also, you’re speaking my language with these cookies. So good!
She is always trying to “help”!! At least she likes to cook, lol! Thanks!
This is PERFECT! I feel so bad making a bunch of cookies knowing how unhealthy they are and how much all of us will eat them! This takes away all the guilt!
O.K. I just made these, and they are fantastic! Perfect recipe!
Thank you so much!! I am so glad you made these!! 🙂
I absolutely agree!! Thank you!
Perfect.. Then I am not left with a bunch of leftover cookies for me to eat! Too bad my kids and hubby would eat these right up!!!
Exactly!! I can eat the entire batch and not feel so guilty, LOL!
Underbaking is the best!!! These look amazing!
I agree!! Thanks Danielle!! 🙂