Small Batch Chocolate Chip Cookies

These Small Batch Chocolate Chip Cookies are luxuriously soft, have the perfect thickness, and aren’t too sweet. They have more dough than chocolate and use whole wheat flour for a snack-like feel. Recipe makes 7 cookies!

small batch chocolate chip cookie with a bite taken out of it

A few days ago, I read about the therapeutic qualities of baking. Nerdy? Absolutely. Informing? Incredibly. Suddenly, my urge to get into the kitchen and bake when life is uncontrollable and messy made sense. As I set out to make my ideal chocolate chip cookies to nourish my soul, I realized I don’t need a whole batch of cookies to console me. No, I just need a small batch of 7.

small batch chocolate chip cookie with a bite taken out of it

These small-batch chocolate chip cookies are luxuriously soft, have the perfect thickness, and aren’t too sweet. I incorporated whole wheat flour, not so much for the nutritional value but more so for the wholesome taste the whole wheat flour provides. The higher ratio of chocolate chips to the dough (e.g., more dough than chocolate) combined with the whole wheat flour results in chocolate chip cookies that don’t taste like a dessert. Oh no, they taste like a snack. One that can be whipped up and eaten whenever we need it.

How to Make Small Batch Chocolate Chip Cookies

  1. In a large bowl or stand mixer bowl, cream the butter until smooth.

  2. Add the brown and white sugars and beat until light and fluffy.

    brown sugar and butter in a large bowl surrounded by flour mixture, an egg, and chocolate chips

  3. Add the egg and beat until smooth.

    wet ingredients in a large bowl and dry ingredients in a small bowl with chocolate chips on the side

  4. Add in the flour, baking soda, and salt mixture. Stir to combine.

    flour added to the batter in a large bowl

  5. Add the chocolate chips. Stir until combined.

    chocolate chips mixed into the batter with a wooden spatula in a large bowl

  6. Scoop the cookie dough onto a prepared baking sheet.

    scooped cookie dough onto cookie sheets

  7. Bake the cookies until golden. Place the baking sheet on a cooling rack and let cool completely.

    small batch chocolate chip cookies on a baking sheet

Possible Substitutions

WHOLE WHEAT FLOUR. Whole Wheat Flour can be substituted for All-Purpose Flour or 50% All-Purpose Flour and 50% Whole Wheat Flour

LIGHT BROWN SUGAR. For a natural sugar substitute, feel free to substitute light muscovado sugar for light brown sugar.

CHOCOLATE CHIPS. Chopped 60-70% dark chocolate also works, though expect the chocolate chip cookies to be slightly flatter.

small batch chocolate chip cookie with a bite taken out of it

Frequently Asked Questions about Chocolate Chip Cookies

What makes chocolate chip cookies flatten or spread too much?

The butter was most likely too soft or there was too little flour. The butter needs to be room temperature (65°F) and the flour is measured using the “spoon and sweep method,” which equals 128g of flour per cup. Also, a reliable, well-tested recipe is crucial for perfectly thick cookies (P.S. this is one!).

Do I have to chill the dough?

For these small-batch chocolate chip cookies, no chilling is required!

Can I add more chocolate chips?

While I realize my ideal chocolate chip to dough ratio may be controversial, know that you can increase the number of chocolate chips to 1/3 cup so that you get a morsel in every bite.

How do I make my cookies pretty?

Shauna Sever’s food styling tip for cookies is a gold mine! She scoops the dough onto a cookie sheet, breaks the dough ball in half, and then puts the two pieces back together with the perfectly round part of one half smushed with the broken part of the other half (the broken part should be facing up on the cookie sheet). This provides the highly sought-after ripple effect on the top of your cookies! Shauna also has an Instagram video on how to do this if my instructions make you tilt your head a little bit!

Can I freeze the chocolate chip cookie dough?

This chocolate chip cookie dough freezes wonderfully. Roll the dough into 2-tablespoon balls, place them 1/2-inch apart on a sheet pan, and put the sheet pan in the freezer until the dough balls are frozen (about 2 hours). Once the dough balls are frozen, store them in a bag in the freezer until ready to bake. Let the dough balls come to room temperature before baking.

More Sweet Recipes to Try

Print

Small Batch Chocolate Chip Cookies

These Small Batch Chocolate Chip Cookies are luxuriously soft, have the perfect thickness, and aren’t too sweet. They have more dough than chocolate and use whole wheat flour for a snack-like feel. Recipe makes 7 cookies!

  • Author: Kim
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 7 cookies 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Ingredients

Scale
  • 2/3 cup (88g) whole wheat flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt, plus more for sprinkling
  • 3 tablespoons (43g) unsalted butter, at room temperature
  • 1/8 cup plus 2 tablespoons (38g) white granulated sugar
  • 1/8 cup plus 2 tablespoons (38g) light brown sugar
  • 1/2 large egg*
  • 1/4 cup (1.5 ounces) 60% dark chocolate chips

Instructions

  1. Preheat the oven. Adjust an oven rack to the middle of the oven. Preheat oven to 350°F (180°C). Line one baking sheet with parchment paper. 
  2. Combine the dry ingredients. In a medium bowl, whisk the flour, baking soda, and salt together.
  3. Beat the wet ingredients. In the bowl of a stand mixer with a paddle attachment or a large bowl with a hand mixer, beat the butter on medium speed until creamy, about 2 minutes.  Add the brown and white sugars and cream on medium speed until light and fluffy, about 3 minutes. Add the egg and beat on medium speed until incorporated, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. 
  4. Make the dough. Add the flour mixture to the wet ingredients and mix at low speed until combined. Using a spatula, mix in the chocolate chips. 
  5. Bake. Scoop the dough into 2-tablespoon (45g) balls and arrange them 2-inches apart on the baking sheet. Sprinkle each dough ball with kosher salt. Bake until the edges are light in color and the middle looks soft and gooey. Approximately 11-12 minutes bake time.  Remove the baking sheet from the oven and transfer the baking sheet to a wire rack and let the cookies cool completely on the baking sheet. 

Notes

WHOLE WHEAT FLOUR. If you opt to measure by volume instead of weight, whisk the flour first to aerate it, then spoon into a measuring cup, and then level it off with the back of a knife. 

EGG. To measure 1/2 an egg, beat 1 egg in a small dish and measure out 2 tablespoons for the cookies. Use the remaining egg for another use or discard.

BUTTER. I used room temperature butter that is 65 degrees Fahrenheit. If you don’t have a thermometer, test the butter by placing your finger on the butter and pressing down slightly. Room temperature butter will be cool to the touch and leave a slight indentation. If this sounds too fussy, cold butter will work fine if using a stand mixer (this will not work if using a hand mixer).

STORAGE. Store cookies in an air-tight container at room temperature for up to 4 days.

Nutrition

  • Serving Size: 1 cookies
  • Calories: 166 calories
  • Sugar: 13.3g
  • Sodium: 170mg
  • Fat: 6.9g
  • Saturated Fat: 4.1g
  • Carbohydrates: 24.9g
  • Fiber: 0.3g
  • Protein: 2.5g
  • Cholesterol: 40mg

Keywords: small batch chocolate chip cookies, whole wheat chocolate chip cookies

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