Can I make this recipe without brown butter?

Yes! While brown butter adds a rich, nutty flavor, you can use regular melted butter instead. Just melt it and let it cool slightly before mixing it with the sugars.

How long can I store baked cookies?

Freshly baked small batch chocolate chip cookies stay soft and chewy for 3–4 days at room temperature. Store them in an airtight container to keep them fresh. If you want to enjoy them later, warm them in the microwave for 10 seconds to restore their gooey texture!

Can I double this small batch recipe?

Absolutely! Simply double all the ingredients , but keep an eye on baking time. Larger batches may need an extra 1–2 minutes in the oven.

What’s the best way to prevent cookies from spreading too much?

Cookies that spread too much usually need more chilling time or a little more flour. Try these tips: ✔️ Chill the dough for at least 30 minutes before baking. ✔️ Use cold butter instead of room-temperature butter. ✔️ Make sure you’re measuring the flour correctly —too little flour causes cookies to spread. With these tips, you’ll get perfectly thick and chewy small batch chocolate chip cookies every time!

Small Batch Chocolate Chip Cookies

Description

These small batch chocolate chip cookies are soft, chewy, and packed with melty chocolate. Perfect for when you want a few cookies without leftovers!

Ingredients

Scale

½ cup unsalted butter, browned
½ cup brown sugar
¼ cup granulated sugar
1 large egg yolk
½ teaspoon vanilla extract
¾ cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup chopped chocolate or chocolate chips

Instructions

Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
Brown the butter in a saucepan over medium heat, then let it cool for a few minutes.
In a bowl, whisk brown butter, brown sugar, and granulated sugar until smooth.
Add the egg yolk and vanilla extract, mixing until combined.
Sift in flour, baking soda, and salt, then fold in the chocolate.
Scoop dough into balls and place them on the baking sheet.
Bake for 10–12 minutes or until golden brown on the edges.
Let cookies cool for 5 minutes before transferring to a wire rack.

Notes

For chewier cookies, add an extra egg yolk.
Dough can be frozen for up to 3 months and baked straight from frozen.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Desserts
Cuisine: American

Nutrition

Calories: 200 Kcal
Sugar: 16g
Fat: 10g
Carbohydrates: 28g
Protein: 2g

Keywords: small batch chocolate chip cookies, homemade small batch cookies, chocolate chip cookies small batch