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small batch chocolate cookies with bite taken out

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Small Batch Chocolate Cookies

prep 5 minutes mins
cook 10 minutes mins
Additional Time 5 minutes mins

Small batch chocolate cookies are quick and easy, ready to enjoy in under 20 minutes and makes 8 cookies! 

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Small Batch Chocolate Cookies

February 7, 2022
July 28, 2025

Small batch chocolate cookies are quick and easy, ready to enjoy in under 20 minutes and makes 8 cookies! 

small batch chocolate cookies with bite taken out
small batch chocolate cookies with chocolate puddles and sea salt

My favorite baking words are quick, easy, delicious and chocolate and these small batch chocolate cookies are all of those things! They are mouth-watering delicious and take under 20 minutes to make. And what I mean by under 20 minutes is 5 minutes to prep, 10 to bake and 5 minutes to rest.

combine the melted butter with the sugar and then add the egg and vanilla
combine the melted butter with the sugar and then add the egg and vanilla
whisk until it's all completely smooth
whisk until it’s all completely smooth

How to make small batch chocolate cookies 

As if small batch chocolate cookies wasn’t already your favorite cookie recipe, I’m going to add one more reason, you only need one bowl! It also uses simple ingredients you probably already have at home (that’s reason number 6 for those who are keeping track). 

If you made my Small Batch Chocolate Chip Cookies the steps are similar. Whisk together the melted butter and brown sugar, whisk in the vanilla extract and egg, and fold in the flour, cocoa powder and baking powder. Then fold in the chocolate chips and bake! Just like I promised, it’s quick and easy with no mess and no crazy kitchen tools or ingredients.

fold in the dry ingredients and add the chocolate chips
fold in the dry ingredients and add the chocolate chips
fold until they're evenly distributed
fold just until they’re evenly distributed

Ingredients: 

  • Flour: I used all-purpose flour and to make sure your cookies are perfect, I HIGHLY recommend using a digital scale. Over-measuring the flour is the most common baking mistake and can give you some dry cookies. 
  • Sugar: I used light brown sugar for these cookies and I don’t recommend substituting it unless you do half dark brown sugar and half granulated sugar.
  • Butter: I think salted butter makes tastier cookies and you don’t have to add extra salt. If you use unsalted butter, add ¼ tsp salt to the batter when you add the flour.
  • Egg: I promised an easy, no odd ingredients recipe so I used one large egg.
  • Vanilla: Vanilla extract is going to make your cookies taste better so don’t skip this small but powerful ingredient. Sometimes I don’t use it in chocolate desserts but I feel like I’m “missing something” when I skip it in cookies.
  • Baking Powder: I used baking powder because that’s what most people have on hand.
  • Cocoa Powder: I use dutch-process cocoa powder because I prefer the flavor and color but you also use natural cocoa powder. If you use natural cocoa powder, I would suggest replacing the baking powder with 1/4 tsp of baking soda instead.
  • Chocolate: You can use baking chocolate or chocolate chips and I’ll talk about the difference below!
  • Sea Salt Flakes: I’m not a cherry on top kind of girl…I’m a sea salt flakes on top kind of girl lol. I hate saying it’s optional because it’s so delicious, but don’t sweat it if you don’t have any.
roll into 8 cookie rounds
roll into 8 cookie rounds
bake and top with with sea salt
bake and top with with sea salt

How to bake small batch chocolate cookies

To convect or to convent – that is the question! If you didn’t already know, a convection oven has a fan that circulates the heat which lowers the bake time and helps bake your cookies more evenly. I usually bake with convection but you can use a conventional oven and the cookies will be just as yummy. Just follow the guidelines below:

  • Convection Oven (fan) – bake 2 oz cookies at 350F (177C) for 10 minutes
  • Conventional Oven (no fan) – bake 2 oz cookies at 325F (163C) for 12 minutes
small batch chocolate cookies with chocolate puddles and sea salt
small batch chocolate cookies with sea salt

What type of Chocolate to use in cookies

I included a whole section on this because I made them both way s and I think they’re great either way. The first picture below is made with chopped up chocolate and the second picture is made with chocolate chips.

I used semi-sweet chocolate but obviously if you like a sweeter cookie, use milk chocolate. If you like them less sweet, use dark chocolate. If you use chocolate chips (second photo) the cookie will be much chunkier. If you use chopped up baking chocolate, you’ll get a flatter cookie with melted pools of chocolate.

In my bakery-style chocolate chip cookies (coming soon), I use both because I love the combination of the textures from both chocolates and the flavors of both milk and dark. You can do that here too and you’ll get a slightly thicker cookie with some melted pools of chocolate.

small batch chocolate cookies with bite taken out
small batch chocolate cookies with bite taken out

Frequently Asked Questions (FAQs) 

Can I double the recipe to make a full batch of cookies? 

If you want a rich, full batch chocolate cookie recipe I recommend my 5 star Double Chocolate Chip Cookies. You can also double this recipe and it will give you 16 cookies.

How can I make these thick and gooey? 

This recipe makes a classic cookie so if you want a thick, gooey cookie I recommend my Chocolate Peppermint Cookies. Just omit the peppermint bark and use chocolate chips or chopped chocolate instead. The difference is that it has less flour and more cocoa powder, making it more fudgy like a brownie. 

Can I freeze the cookie dough? 

I love having frozen cookie dough to quickly bake whenever I want a treat. The dough is soft so to freeze it, roll it into balls, place them on a plate or tray, and press them down a little so they have a flat top.

Refrigerate them until the cookie dough is more firm, place them in a ziplock bag and freeze. To bake, allow them to thaw a bit while the oven is preheating and add an additional 2-3 minutes to the bake time.

How to store small batch chocolate cookies  

We all know you probably won’t have leftovers to store lol. But hypothetically speaking, if you did, just store them in a ziplock bag at room temperature for 3-4 days. You can also pop them in the microwave for 5-10 seconds and enjoy! 

small batch chocolate cookies with sea salt

Thanks so much for reading today’s post! If you have any questions just comment down below, I’m happy to answer! If you make these small batch chocolate cookies I would love to see the results, so please make sure to tag me @baranbakery on instagram and order my cookbook, Frosted. As always, have a blessed day and happy baking!

Love, B

small batch chocolate cookies with bite taken out
Recipes
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Small-Batch Chocolate Cookies Recipe

4.57 from 65 votes
prep 5 minutes mins
cook 10 minutes mins
Additional Time 5 minutes mins
total 20 minutes mins
Serves 8 cookies
Small batch chocolate cookies are quick and easy, ready to enjoy in under 20 minutes and makes 8 cookies! 
Author: Bernice Baran
Print Recipe Pin Recipe email recipe
Servings 8 cookies
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Ingredients

  • 1/4 cup (56g) salted butter, melted
  • 3/4 cup (150g) light brown sugar, lightly packed
  • 1 tsp vanilla extract
  • 1 large egg, room temperature
  • 1 cup (125g) all-purpose flour, spooned and leveled
  • 1/4 (20g) dutch-process cocoa powder, spooned and leveled
  • 1 tsp baking powder
  • 1 cup (6oz) semi-sweet chocolate chips, or chopped baking chocolate*

Method

  1. Preheat the oven to 350F (177C) convection (fan) OR 325F (163C) conventional (no fan) and line two cookie sheets with parchment paper.
  2. In a large bowl, microwave the butter for 30-60 seconds, just until it’s melted.
    1/4 cup (56g) salted butter melted
  3. Add the brown sugar and whisk the butter and sugar until they’re well combined.
    3/4 cup (150g) light brown sugar lightly packed
  4. Add in the vanilla extract and the egg and continue whisking until it's completely smooth.
    1 tsp vanilla extract, 1 large egg room temperature
  5. Add the flour, cocoa powder and baking powder and use a rubber spatula to fold them in, just until they're barely combined.
    1 cup (125g) all-purpose flour spooned and leveled, 1/4 (20g) dutch-process cocoa powder spooned and leveled, 1 tsp baking powder
  6. Add the chopped chocolate or chocolate chips and fold until the chocolate is evenly distributed.
    1 cup (6oz) semi-sweet chocolate chips or chopped baking chocolate*
  7. Use a two ounce cookie scooper to scoop out eight, 2 ounces of cookie dough balls. Place four cookie rounds per cookie sheet.
  8. Bake on the middle rack for 10-12 minutes, just until the edges feel set (you can touch them carefully) and the center looks puffed up.
  9. Remove and bang the pan on the counter and top with a pinch of sea salt flakes. Let the cookies rest on the pan for at least 10 minutes before serving.

Notes

*read blog post for switching cocoa powders and chocolate

Nutrition

Serving: 1gCalories: 118kcalCarbohydrates: 23gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gCholesterol: 24mgSodium: 77mgFiber: 1gSugar: 11g
Course: Cookies
Cuisine: American
Keyword: chocolate chip cookies, chocolate cookies, cookies, double chocolate cookies, small batch, small batch cookies

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What did you think?




  1. Anonymous Home Baker
    29.08.2025

    4 stars
    I made twice the amount and ended up with a whopping 22 chocolate chunk cookies. I didn’t mind that I made chocolate chunk cookies instead of chocolate cookies because they were for my family but beware, you must be very careful while choosing your chocolate or you’ll end up with chocolate chip or chunk cookies. All in all, very delicious cookies.

    Reply
  2. Marfy
    10.11.2024

    I wanted to know what would happen if the chocolate chips were left out.

    Reply
    1. Bernice Baran
      11.11.2024

      My friend leaves them out and she loves them like that! lol

      Reply
  3. Kaylee
    14.09.2024

    Made these without the chocolate chips. They were delicious, especially topped with a fluffy buttercream

    Reply
  4. Lila
    22.04.2023

    I was wondering what would happen if you didn’t add the chocolate chips.

    Reply
    1. Bernice Baran
      24.04.2023

      Recipe should work fine without chocolate chips!

      Reply
  5. Irvina
    03.04.2023

    Could not find your dark chocolate raspberry cookie recipe

    Reply
    1. Bernice Baran
      03.04.2023

      its this recipe using the chocolate in the video 🙂

      Reply
  6. Valentina Rioja
    26.08.2022

    This look so very delicious

    Reply

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One of the oldest recipes on my site & still a fav One of the oldest recipes on my site & still a favorite 🍋
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https://baranbakery.com/lemon-poppyseed-cheesecake/
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#lemonpoppyseed #lemoncheesecake #nobakecheesecake
The softest 🍋 cake! Still have yet to turn this The softest 🍋 cake! Still have yet to turn this into a loaf cake lol
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