Small-Batch Chocolate Chip Cookies (Makes 6, No Mixer)
These small-batch chocolate chip cookies make just 6 — soft, chewy, one bowl, no mixer, no chilling. They’re sized around a single egg yolk, which is exactly enough for half a dozen cookies and means no half-used eggs or two dozen cookies staring at you. When you want warm cookies tonight but not a mountain of them, this is the recipe.
The Quick Version
- Makes 6 — the perfect “just enough” amount.
- One bowl, no mixer, no chilling. Melted butter does the work.
- Egg yolk only sizes the batch and keeps them chewy.
- Pull them soft — they finish setting on the hot tray.
Why this works
Melted butter plus brown sugar gives you a chewy cookie without creaming or a mixer. The single egg yolk binds everything and naturally scales the recipe to six. Because the batch is so small, there’s no need to chill the dough — you can go from craving to cookie in about 20 minutes.
How to make them
- Heat oven to 350°F (175°C); line a small sheet with parchment.
- Whisk 4 tbsp melted butter with 3 tbsp brown and 2 tbsp white sugar; stir in 1 egg yolk and ½ tsp vanilla until glossy.
- Stir in ½ cup + 1 tbsp flour, ¼ tsp baking soda and a pinch of salt; fold in ⅓ cup chocolate chips.
- Scoop 6 mounds and bake 10–12 minutes until edges are golden but centers look soft. Cool 5 minutes.
Foolproof tips
- Let the melted butter cool a minute so it doesn’t cook the yolk.
- Don’t overbake. Soft centers + golden edges = chewy. They firm as they cool.
- Spoon your flour into the cup so the cookies don’t turn out dry.
Frequently asked questions
How do you make a small batch of cookies?
Use a recipe built around a single egg yolk — the natural size for about 6 cookies. Melt the butter to skip the mixer, mix in one bowl, and bake right away. No chilling needed.
Why use only an egg yolk in small-batch cookies?
A whole egg is too much liquid for 6 cookies. The yolk binds the dough, adds richness and keeps them chewy, while sizing the recipe neatly with no leftover white.
Can I double this small-batch cookie recipe?
Yes — double everything and use one whole egg instead of two yolks for about 12 cookies.
Small-Batch Chocolate Chip Cookies
Ingredients
Instructions
- Heat oven to 350F (175C) and line a small sheet with parchment.
- Whisk the melted butter with both sugars, then stir in the egg yolk and vanilla until smooth and glossy.
- Stir in the flour, baking soda and salt until just combined, then fold in the chocolate chips.
- Scoop 6 mounds onto the sheet and bake 10-12 minutes until the edges are golden but the centers look soft. Cool 5 minutes to set.
More small-batch bakes
This recipe is part of our small-batch baking guide. Craving chocolate? Make a single-serve brownie or quick mug cake. Browse all small-batch recipes.
