Craving cookies but don’t need a whole batch? These one-bowl chocolate chip cookies are quick, made with melted butter – so no mixer needed, and loaded with gooey chocolate chips! This recipe makes two bigger cookies or four regular sized cookies, perfect for when a sweet tooth hits!
If you’re a chocolate lover, you have to try these Chocolate Espresso Muffins, Edible Chocolate Chip Cookie Dough, or this Protein Chocolate Pudding! These are wonderful as they are, or sandwich together with a scoop of vanilla ice cream for a quick ice cream sandwich.
Find all of my Cookie Recipes and Dessert Recipes here for more inspiration!
Why You’ll Love These
If you’re all about warm, gooey cookies and minimal cleanup, these are for you. You only need one bowl, a handful of pantry staples, and about 20 minutes start to finish. They’re soft in the center, crisp at the edges, and packed with melty chocolate. Perfect when you want a treat without committing to a full batch, just two big, bakery-style cookies that hit the spot every time.
A bonus: top with a sprinkle of flaky sea salt for the perfect sweet and salty combo!
– Rachel
More Sweet Treats
- Thin and Chewy Chocolate Chip Cookies
- Bakery Style Oatmeal Raisin Cookies
- Nutella Oatmeal Cookies Recipe
- Coffee Cake Cookies
- Lemon Drop Cookie Recipe
- Salted Toffee Chocolate Chip Cookies
Key Cookie Ingredients
- Unsalted Butter: if using salted butter, omit adding more salt later in the recipe. This recipe calls for 3 tablespoons of butter. Do not substitute margarine.
- Granulated white sugar: I do not recommend swapping any other type of sugar for this recipe. Other sugars can impact the dough differently and change how the cookie bakes and rises.
- Brown sugar: make sure to pack your brown sugar. Light or dark brown sugar works.
- Whole eggs: I like fresh pasture raised farm eggs if available, but any kind will work for this cookie. Let your egg yolk come to room temperature for this recipe. This recipe does not call for the entire egg, just need the yolk for this recipe, no egg whites.
- Pure vanilla extract: use homemade or store-bought vanilla extract, almond extract can be added for additional flavor is desired.
- All-purpose flour: no substitution here, other types of flour will change the texture and affect baking differently.
- Chocolate chips: any kind of chocolate chips will work, semi-sweet, milk chocolate chips, dark chocolate chips, or white chocolate. Chopped chocolate bars work great as well.
How to Make The Small Batch Cookies
Let’s talk a little about how to make the Small Batch Chocolate Chip Cookies – No Mixer! (The printable instructions are in the recipe card below.)
Quick overview:
- Combine butter and sugars
- Add in egg yolk and vanilla
- Mix in dry ingredients and chocolate chips
- Scoop, bake, and enjoy
- In a mixing bowl combine melted butter and sugars. Mix until combined. Add in the egg yolk and vanilla, mix again.
- Mix in flour, baking soda, and salt until evenly combined. Gently fold in chocolate chips.
- Use a portion scoop or spoon to scoop two big cookies or 4 regular sized cookies, roll dough into a ball and place on a sheet pan, about 3″ apart. Bake at 350 degrees F for 10-12 minutes, until golden brown.
- Remove from the oven, if desired sprinkle with a pinch of flaky sea salt, and allow to cool slightly on the baking sheet then transfer to a wire rack to finish cooling.
Tips for Perfect Cookies
Sprinkle with flaky sea salt while warm if desired, this adds the perfect sweet and salty combo.
If chilling dough overnight allow to come to room temperature before scooping for easier scooping.
Start with less time and add baking time as needed so cookies stay chewy, I always recommend taking cookies out before you think they are done, they will continue to cook on the baking sheet.
Use a round cookie cutter or lid to gently scoot warm cookies into perfect circles.
Small Batch Chocolate Chip Cookies – No Mixer!
Equipment
Ingredients
- 3 tbsp Unsalted butter, melted
- 2 tbsp Granulated Sugar
- 3 tbsp Brown Sugar, packed
- 1 Egg yolk, room temperature
- 1 tsp Vanilla Extract
- 5 1/2 tbsp All-purpose flour
- 1/8 tsp Baking Soda
- 1/8 tsp Salt
- 1/4 cup Semi-sweet chocolate chips
- Flaky sea salt, optional
Instructions
- In a mixing bowl combine melted butter and sugars. Mix until combined. Add in the egg yolk and vanilla, mix again.3 tbsp Unsalted butter, 2 tbsp Granulated Sugar, 3 tbsp Brown Sugar, 1 Egg yolk, 1 tsp Vanilla Extract
- Mix in flour, baking soda, and salt until evenly combined. Gently fold in chocolate chips.5 1/2 tbsp All-purpose flour, 1/8 tsp Baking Soda, 1/8 tsp Salt, 1/4 cup Semi-sweet chocolate chips
- Use a portion scoop or spoon to scoop two big cookies or 4 regular sized cookies, roll dough into a ball and place on a sheet pan, about 3" apart. Bake at 350 degrees F for 10-12 minutes, until golden brown.
- Remove from the oven, if desired sprinkle with a pinch of flaky sea salt, and allow to cool slightly on the baking sheet then transfer to a wire rack to finish cooling.Flaky sea salt
Notes
Nutrition
If you enjoyed this recipe, I would appreciate if you left a star rating on the recipe card above or a comment below sharing your experience! I value your feedback, it would also mean a lot if you could share this recipe or my website with friends or loved ones. Cheers!
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Recipe FAQs
No, this single serve cookie dough does not need to be chilled – simply make and bake! If needed, it can be chilled for and hour or two up to 24 hours.
I like rich, dark chocolate chips or a roughly chopped up chocolate bar. But any type of chocolate would work from white chocolate chips, to mini chocolate chips and semi-sweet chocolate.
Leftover cookies can be cooled completely, transferred to a airtight zip top bag or glass container and kept at room temperature for 4-5 days.
Yes! You can double this recipe if you want more cookies — just keep the ratios the same and add a few extra minutes to the baking time if needed.
These are best the day of, but you can store extras in an airtight container at room temp for up to 2 days. Rewarm in the microwave for 8–10 seconds to bring back the gooey texture.
Tools I Recommend
- USA Pan Half Sheet Pan – my go-to sheet pans, these are truly non-stick and clean up nicely.
- Rubber Spatula – a must have! I like these because they don’t come apart so I don’t have to worry about water getting inside the spatula and causing mold.
- Pyrex Mixing Bowl Set – I love this set of nesting bowls. I use them for everything, Pyrex glass does not break easily so you can trust on these bowls for years, plus they come in 3 useful sizes and can be stacked!
- Portion Scoops – my go to for getting even sized cookies that bake perfectly each time!
Did you try this recipe?
Let me know what you thought by leaving a comment below and sharing your final dish on Instagram, Facebook, & Pinterest!
Cheers!
-Rachel
I followed this recipe to a T and the batter was more like a pancake batter. It didn’t turn into a normal cookie dough texture. Even after baking still had a pancakes texture. Flavor was good, tasted like a normal chocolate chip cookie . I ended up making 4 extra large cookies.
I doubled this recipe and it turned out great. I needed a dessert to add to a meal I was providing for a friend who had been in the hospital. This recipe was easy to make and quick for convenience. I used a cookie scoop and it made 12 large cookies. I put the dough in the frig for 10 minutes before placing them on the baking stone.
Thanks for sharing, glad these turned out great!