The Ultimate Easy Small Batch Chocolate Chip Cookies: No Mixer, No Chill, Just 1 Dozen Perfection

There’s nothing quite like the irresistible aroma and taste of freshly baked chocolate chip cookies. However, when a sudden craving strikes, whipping up a massive batch can feel like a daunting task. That’s precisely why this **small batch chocolate chip cookie recipe** is your new go-to solution! Designed for simplicity and speed, it yields just one dozen perfectly sized cookies (or six generously large, bakery-style treats) without the need for a stand mixer or any time-consuming chilling. Say goodbye to excessive leftovers and hello to warm, gooey cookies in under 30 minutes.

**Chocolate chip cookies** are a timeless classic, a beloved staple in homes worldwide, including mine. For years, the desire for these comforting treats often outweighed the energy or time I had to dedicate to baking. But through careful experimentation, I developed this revolutionary **easy small batch chocolate chip cookie recipe**, changing our cookie game forever!

Now, baking fresh, homemade cookies is a practically effortless endeavor. My family can enjoy warm cookies whenever the mood strikes, and even my kids, with a little guidance, can take charge of the baking process themselves – truly a new level of kitchen independence! Beyond its incredible ease, this recipe delivers an unparalleled taste experience. Each cookie boasts a rich, buttery flavor, a delightful balance of crispy edges and a soft, wonderfully chewy center, and a generous scattering of melty chocolate chips. Prepare to fall in love with these quick and delicious cookies!

Table of Contents

• Why this recipe is perfect
• Creating the perfect small batch recipe
• Ingredient you’ll need
• Step by step instructions
• Recipe tips
• Make these now!
• More chocolate chip cookie recipes

Why This Small Batch Chocolate Chip Cookie Recipe Is Your New Favorite

This particular small batch recipe stands out for a multitude of reasons, making it an absolute game-changer for anyone who loves fresh cookies but not the fuss of traditional baking.

• Effortless Preparation – No Mixer Required: One of the biggest advantages of these **easy chocolate chip cookies** is that you won’t need any fancy equipment. Forget hauling out your heavy stand mixer or even a hand mixer. All it takes is a simple bowl and a sturdy spatula or wooden spoon to bring this dough together. This not only saves you time on setup and cleanup but also makes it accessible for bakers of all skill levels, even your little ones!
• Incredible Speed – Less Time, More Cookies: We all know the classic cookie recipes often demand softened butter (which means planning ahead) and crucial chilling time for the dough. This recipe cleverly bypasses both! By starting with melted butter, you eliminate the waiting game. And because it’s a small batch, the dough behaves beautifully without any chill time, allowing you to go from craving to warm, baked cookie in under 30 minutes. It’s truly a **no-chill chocolate chip cookie** marvel.
• Perfect Portions – Just One Tray: Whether you’re baking for yourself, a small family, or a couple of friends, this recipe is perfectly scaled. It yields precisely one dozen standard-sized chocolate chip cookies or six gloriously large, “bakery-style” cookies. This means no overwhelming piles of cookies taking up counter space, and fewer temptations to overindulge, making it ideal for managing those sweet cravings responsibly.
• Uncompromising Flavor & Texture: Despite its speed and simplicity, this small batch recipe does not compromise on taste or texture. You’ll still experience all the hallmarks of a truly great chocolate chip cookie: rich, buttery notes, beautifully crisp edges, and that irresistibly soft, chewy center. Each bite is packed with delicious chocolatey goodness, proving that ease doesn’t have to mean sacrificing quality. These are, quite simply, the most delicious **homemade small batch cookies** you’ll ever make.

Essential Ingredients for Your Small Batch Chocolate Chip Cookies

One of the beauties of this **easy chocolate chip cookie recipe** is that it calls for simple, staple ingredients you likely already have in your pantry. No exotic items or special trips to the store required! To get started on these perfectly chewy and soft **homemade chocolate chip cookies**, gather the following:

*(For exact quantities and detailed measurements, please refer to the full recipe card located at the bottom of this article. But here’s a quick overview of what you’ll need and why each element is crucial for success):*

• Melted Butter: Key for a chewy texture and eliminates the need for softening.
• Granulated Sugar & Brown Sugar: A blend creates the perfect balance of crispness, chewiness, and moisture. Brown sugar adds depth of flavor and keeps cookies moist.
• Large Egg: Binds the ingredients, adds richness, and contributes to the cookie’s structure and rise.
• Vanilla Extract: Enhances all the other flavors, making the cookies taste richer and more complex.
• All-Purpose Flour: The foundation of our cookies. Proper measurement is critical for texture.
• Baking Soda: Provides lift and helps the cookies spread slightly, creating those desirable crinkly edges.
• Salt: Balances the sweetness and amplifies the chocolate flavor. Don’t skip it!
• Semi-Sweet Chocolate Chips: The star of the show! Feel free to use mini chips or chopped chocolate for different melt textures.

Baking Your Perfect Small Batch Chocolate Chip Cookies: A Step-by-Step Guide

Follow these straightforward steps to create your irresistibly delicious **easy small batch chocolate chip cookies** with minimal effort and maximum reward. Remember, the full recipe with precise measurements is at the end of this post!

1. Melt and Cool the Butter: Begin by melting your butter. You can easily do this in a small saucepan on the stovetop over low heat, or even more conveniently, in a microwave-safe bowl. If using the microwave, heat in 15-20 second intervals, stirring in between, until fully melted. Allow the melted butter to cool slightly for a few minutes. It shouldn’t be piping hot when you add the sugars and egg, as this could inadvertently cook the egg!
2. Combine Wet Ingredients and Sugars: In the bowl where your butter has cooled, add both the granulated sugar and the packed brown sugar. Stir them vigorously into the melted butter using a wooden spoon or sturdy spatula. This vigorous mixing, for about 30 seconds, is crucial. You’ll notice the mixture transforming: it will become thicker, lighter in color, and beautifully emulsified. Next, whisk in the large egg and the vanilla extract, ensuring they are thoroughly incorporated.
3. Incorporate Dry Ingredients and Chocolate Chips: Now it’s time for the dry elements. Add the all-purpose flour (remembering to measure it correctly!), baking soda, and salt directly into your wet mixture. Stir gently but thoroughly until just a few streaks of flour remain (it may take a few moments to combine the dry ingredients with the rest of the dough, but don’t worry it’ll come together). Don’t overmix at this stage; overworking the gluten can lead to tough cookies. Finally, fold in your chosen semi-sweet chocolate chips. Continue stirring just until the dough is uniform and the chocolate chips are evenly distributed.
4. Scoop and Portion Your Cookie Dough: Using a cookie scoop is highly recommended for consistent cookie size and even baking. For standard-sized cookies, aim for 12 portions, each about 1 rounded tablespoon. If you prefer those impressive, large bakery-style cookies, portion out 6 balls of dough, each approximately 3 tablespoons. If you don’t have a scoop, simply use two spoons to form neat balls.
5. Bake to Golden Perfection: Place your perfectly portioned cookie dough balls onto a baking sheet lined with parchment paper. Ensure they are evenly spaced to allow for proper spreading. Bake in a preheated oven at 375°F (190°C) until the edges are beautifully golden brown and the centers appear just barely set. This typically takes 8-9 minutes for regular cookies and 11-12 minutes for larger cookies, though ovens will vary.
6. Cool and Enjoy Your Freshly Baked Treat: Once out of the oven, resist the urge to move them immediately. Allow the cookies to cool on the hot sheet pan for a few minutes. This crucial step lets them finish setting up and firming, preventing them from breaking. Then, you can enjoy them warm – our personal favorite! – or carefully transfer them to a wire rack to cool completely. If you like, for an extra boost of flavor that complements the chocolate, consider sprinkling a tiny pinch of flaky sea salt over the warm cookies. Store any extras (if you have them!) in an airtight container for several days.

Expert Tips for Perfect Small Batch Chocolate Chip Cookies Every Time

Achieving bakery-quality **homemade chocolate chip cookies** is easier than you think, especially with this streamlined small batch recipe. Here are some essential tips to ensure your cookies turn out perfectly soft, chewy, and utterly delicious:

• Master the Art of Flour Measurement: This is arguably the most critical tip for any baking recipe, especially for **small batch cookies**. Always measure your flour correctly! Our recipes are rigorously tested using the “spoon and sweep” method: gently spoon flour into your measuring cup until it’s overflowing, then level it off with the back of a knife. If you simply scoop your measuring cup directly into the flour bag, you’ll likely compact it, adding too much flour. This excess can lead to dry, dense, and disappointingly cakey cookies instead of the moist, chewy texture we’re aiming for. For ultimate precision, consider investing in a kitchen scale.
• Choose Your Chocolate Wisely: The type of chocolate you use significantly impacts the final flavor. While semi-sweet chocolate chips are a classic choice, feel free to experiment! Mini chips create a more even distribution of chocolate in every bite, while chopped chocolate (from a bar) offers irregular melt puddles and a more gourmet feel. Bittersweet or dark chocolate chips can add a deeper, more sophisticated flavor profile, while milk chocolate provides a sweeter, creamier touch. A combination of different chocolates can also create a wonderfully complex and appealing cookie.
• Achieve Uniformity with a Cookie Scoop: For professional-looking, consistently sized cookies that bake evenly, a cookie scoop is an invaluable tool. For regular-sized **small batch chocolate chip cookies**, we recommend a medium #40 (1.5 Tbsp) scoop. If you’re aiming for those impressive, generously sized “bakery-style” cookies, a large #20 (3 Tbsp) scoop will do the trick, creating the larger cookies featured in this post. Consistent size means consistent baking, preventing some cookies from being overdone while others are undercooked.
• Opt for Larger Cookies for Optimal Texture: While this recipe can make 12 regular cookies, I personally find that baking larger cookies, using the 3 Tbsp scoop, yields the absolute best texture. The increased size allows the center of the cookie to remain beautifully soft and slightly gooey, while the edges develop that perfect crisp and chewy quality we all love. Smaller cookies tend to bake through much faster, making it trickier to get that ideal balance of textures.
• Embrace Underbaking for Chewy Goodness: When in doubt, always err on the side of underbaking, especially with the smaller cookie sizes! Cookies continue to bake and set up on the hot sheet pan even after they’ve been removed from the oven. Pull them out when the edges are just golden brown and the centers still look slightly soft or even a little underdone. This ensures a wonderfully soft and chewy interior rather than a dry, hard cookie.
• Freeze Leftover Dough for Future Cravings: Even a small batch recipe might sometimes yield more cookies than you need immediately, or perhaps you just want to extend the joy of fresh baking. This **chocolate chip cookie dough** freezes exceptionally well! Simply portion the dough into balls as usual, then place them on a parchment-lined tray and freeze until solid. Once frozen, transfer the dough balls to an airtight freezer-safe bag. When a craving hits, take out as many as you want, place them on a baking sheet, and let them thaw slightly while your oven preheats. You’ll have fresh, warm cookies in minutes!

Don’t Wait! Bake These Incredible Small Batch Cookies Today!

You’ve got the recipe, the tips, and the craving! There’s no reason to delay. Go ahead and whip up these super **easy small batch chocolate chip cookies** right now. Experience the joy of warm, freshly baked cookies without the commitment of a huge batch or the hassle of a mixer. They’re perfect for a weeknight treat, a cozy afternoon snack, or simply to satisfy that undeniable cookie craving. You deserve this moment of deliciousness!

I truly love connecting with fellow bakers. If you try this recipe and fall in love with these delicious cookies, please share your experience! Your feedback, ratings, and reviews mean the world. Happy baking!

More Delicious Chocolate Chip Cookie Recipes to Explore

If you’ve enjoyed this delightful small batch recipe, you might be interested in exploring other variations of chocolate chip cookies. Each offers a unique twist on this beloved classic!