Small Batch Chocolate Chip Cookies

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

5 from 1 reviews

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!


  • 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


  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. 



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.


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