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If you’re craving delicious, homemade chewy chocolate chip cookies but only need a recipe for one dozen chocolate chip cookies, you’re in the right place! This small batch Chocolate Chip Cookie recipe has the perfect measurements, that will give you the best gooey chocolate chip cookies in just a few minutes to satisfy your cookie craving!
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Why You’ll Love This Small Batch Chocolate Chip Cookies Recipe
This recipe is perfect for small households or when you want to whip up a quick and easy dessert! There’s no need to make a huge batch of cookies when all you really need are just one dozen! Plus, they’re super delicious, so why not indulge in these tasty treats? So grab your a mixing bowl and a spoon and let’s get baking!
What Size Cookie Scoop To Use
This will yield 12 cookies (one dozen) and sometimes 13 cookies (baker’s dozen) depending on how much cookie dough you eat before baking!
Ingredients for One Dozen Chocolate Chip Cookies
*Ingredient amounts are located in the recipe card at the end of this post.
Butter: Use salted or unsalted butter that has been softened to room temperature.
White Sugar & Brown Sugar: Both white and brown sugars are essential for creating the sweet, caramel-like flavor that everyone loves about a chewy Chocolate Chip Cookie.
Egg: One whole egg is needed in order to bind all of the ingredients together.
Vanilla Extract: A teaspoon of pure vanilla extract will add depth of flavor and give your cookies an irresistible aroma.
Baking Soda & Salt: The baking soda helps your cookies rise and the salt enhances all of the flavors.
Flour: All-purpose flour is what gives these cookies their structure.
Chocolate Chips: Semi-sweet, dark or milk chocolate chips will work great in this recipe, depending on how sweet you like your cookies! I have added half chocolate chips and half peanut butter chips and the results were delicious! Feel free to add your favorite mix-ins.
Recipe for One Dozen Chocolate Chip Cookies
 In a small bowl, whisk together the flour, baking soda, and salt.
 Mix together the softened butter, sugar, and brown sugar with a spoon or with an electric mixer in a medium bowl or large bowl.
 Add the egg and vanilla and mix until incorporated.
 Add the flour mixture to the butter mixture and stir until moistened.
 Stir in the one cup of chocolate chips.
 Scoop 2 tablespoons of dough for each cookie and place on a parchment-lined baking sheet about 2 inches apart.
 Bake the cookies at 350 degrees for 11-13 minutes, until the edges begin to turn golden brown.
Helpful Kitchen Tools
How to Store Leftover Cookies
These chewy cookies will stay fresh for up to five days when stored in an airtight container at room temperature.
How to Freeze Chocolate Chip Cookies
For longer storage, you can freeze them for up to three months. To do this, place the cooled cookies on a baking sheet and freeze until solid. Once frozen, transfer the cookies to a freezer-safe bag or container and store in the freezer. When ready to eat, simply thaw at room temperature. Enjoy!
The cookie dough can also be frozen before baking. Scoop the cookie dough onto a baking sheet and freeze until solid. Place the frozen dough balls in a freezer-safe bag or container and store in the freezer.
When ready to bake, take out as many cookies as you need, place them on a parchment-lined baking sheet, and bake as directed from frozen – add an extra minute or two of bake time.
Tips for Making the Best Chocolate Chip Cookies
- Make sure to use softened butter instead of melted butter in order to get a chewy cookie.
- Use high-quality chocolate chips for best flavor and texture.
- Don’t overmix
Frequently Asked Questions
Add an extra tablespoon of butter and an extra teaspoon of brown sugar to the recipe. This will help create a softer cookie. For an even chewier texture, add 1-2 tablespoons of cornstarch to the dry ingredients.
The secret to perfect cookies is to use the best ingredients, use room temperature butter, resist over mixing and take them out of the oven just before they look done.
Yes, you can substitute a flax egg (1 tablespoon ground flaxseed + 2 tablespoons water) for the egg in this recipe. You can also substitute a mashed banana or applesauce for the egg, but both will add a hint of flavor to your cookies.
If your sweet tooth is looking for a recipe for one dozen chocolate chip cookies, this is the best one around! These cookies are perfectly sweet with a chewy center, and filled with delicious chocolate chips. With a few simple tips and tricks, you can make the perfect cookie every time! Happy baking!
More Chocolate Chip Cookie Recipes
- Crumbl Chocolate Chip Cookies
- Disney’s Grand Floridian Chocolate Chip Cookies
- Deep Dish Chocolate Chip Cookies
- S’mores Chocolate Chip Cookies
- Pumpkin Chocolate Chip Cookies
- Hilton’s DoubleTree Chocolate Chip Cookies
- Disneyland’s Raspberry White Chocolate Chip Cookies
- 1 Cup All-Purspode Flour
- 1/4 Teaspoon Baking Soda
- 1/8 Teaspoon Salt
- 1/4 Cup Butter, softened
- 1/4 Cup Sugar
- 1/4 Cup Brown Sugar
- 1 Egg
- 1 Teaspoon Vanilla Extract
- 1 Cup Chocolate Chips
- In a small bowl, whisk together the flour, baking soda, and salt.
- Mix together the softened butter, sugar, and brown sugar with a spoon or with an electric mixer in a medium bowl or large bowl.
- Add the egg and vanilla and mix until incorporated.
- Add the flour mixture to the butter mixture and stir until moistened.
- Stir in the one cup of chocolate chips.
- Scoop 2 tablespoons of dough for each cookie and place on a parchment-lined baking sheet about 2 inches apart.
- Bake the cookies at 350 degrees for 11-13 minutes, until the edges begin to turn golden brown.
- Remove from the oven and allow the cookies to rest on the baking sheet for 5 minutes before transferring to a cooling rack.
Nutrition Information:Yield: 12 Serving Size: 1 Cookie
Amount Per Serving: Calories: 179Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 87mgCarbohydrates: 25gFiber: 1gSugar: 16gProtein: 2g
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