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Small Batch Chewy Chocolate Chip Cookies

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This is a bakery-style recipe for delicious small batch chewy chocolate chip cookies!  This recipe makes 6 cookies with crisp edges and soft and chewy centers.  An extra splash of vanilla enhances the flavor of these delicious cookies.

Tall stack of chocolate chip cookies

The Perfect Small Batch Chocolate Chip Cookie

What defines the perfect chocolate chip cookie?  Is it the amount of chocolate chips?  The vanilla and sugar flavor?  A soft and chewy cookie, or a thin and crispy one?  In my opinion, the term perfect is truly subjective and it all depends on the person enjoying the cookie.  

This is why I have a hard time using the terms ‘perfect’ or ‘the best’ to describe or title any of my recipes.  As much as I may think the recipe is perfect, someone may not. 

Chocolate chip cookies on a wire rack

Small Batch Chewy Chocolate Chip Cookies

If any of you are fans of the Food Network, you will have heard of Alton Brown’s Good Eats show.  I love this show because it breaks down the art of cooking and baking into science.  Alton is a wizard when it comes to understanding the science behind food and ingredients.  And, based on his knowledge, I refer to him for expert advice when researching my recipes.

In one of the episodes of Good Eats, Alton bakes 3 types of cookies:  soft and chewy, thin and crispy, and puffy.  This recipe focuses on a soft and chewy cookie (obviously!).  The differences in the 3 types of chocolate chip cookies:

  • Soft and Chewy – This recipe!  We use bread flour because it has more gluten.  And more gluten will yield a chewier cookie. 
  • Thin and Crispy – To make a crispier cookie, you can change the ratio brown and granulated sugar.  Brown sugar has more moisture, so if you reverse the two, your cookies will likely turn out a little more crisp.
  • Puffy – Kind of like a cakey cookie – like the Soft Apple Cookies on the blog.  These recipes may swap in shortening instead of butter and cake flour.
Bite of a chocolate chip cookie

Key Ingredients and Notes

  • Bread Flour – This higher gluten in bread flour helps make the cookies chewy.
  • Brown Sugar – There is a higher ratio of brown sugar to granulated sugar because the molasses in the sugar makes the cookie chewy.
  • Granulated Sugar – You can use regular white granulated sugar or organic cane sugar.
  • Unsalted Butter – I always use unsalted butter so I can control the salt level of my bakes.
  • Egg Yolk – We are only using the egg yolk because egg white has drying properties and will make the cookies more crunchy.   
  • Vanilla Extract – The vanilla adds a layer of flavor that is needed for chocolate chip cookies.
  • Baking Soda – We only need a little bit of baking soda because we aren’t making a cake and don’t need the cookies to rise super high.  And the baking soda offers texture and color to the cookies.
  • Salt – Salt is a wonderful ingredient!  It will balance and enhance all the flavors in the cookies.
  • Chocolate Chips – Any chocolate chips you prefer will work.
Stack of cookies with a bite out of one

Helpful Tips

  • Use bread flour – If you want a chewy cookie.  Although, all-purpose flour will work, just know the cookie may not be as chewy.
  • Bring the butter to room temp – Room temperature butter will mix with the sugar better (and faster).  But, be sure that the butter is still firm, and not on the verge of melting!
  • Light brown sugar – We rely on the moisture in brown sugar for the chewy cookie, but we don’t need to go as far dark brown sugar.  And in these Chocolate Chip Cookies, dark brown sugar may be an overpowering flavor.
  • Chill the dough! – Chilling the dough will help make sure the cookies don’t spread into little puddles of butter.
  • Use a cookie scoop – To get equal-sized cookies, a cookie scoop is your best friend!  I have provided a (affiliate) link in the recipe card.
  • Watch bake time – If you want a chewy cookie, follow the bake time noted.  For crispy cookies, leave the cookies in the oven for about another minute.  
Single chocolate chip cookie being held up

Recipe FAQ

I don’t have bread flour. Can I use all-purpose flour to make the cookies?

Yes. Just note that the cookies may not be as chewy using AP flour.

Do I really have to chill the cookie dough?

Yes. If you don’t want your cookies to spread into puddles of butter, I strongly recommend chilling the dough.

Can I make these cookies gluten free?

Try my Gluten Free Small Batch Chocolate Chip cookie recipe on the blog!

How should I store the cookies?

The cookies can be stored in a covered container at room temperature for up to 5 days. Beyond that, they may start to get stale.

Fresh baked cookies on a platter


Tall stack of chocolate chip cookies
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5 from 2 reviews

Small Batch Chewy Chocolate Chip Cookies

Yield: 6 Cookies
Delicious Small Batch Chewy Chocolate Chip Cookies!  This recipe makes 6 bakery style cookies with soft and chewy centers with an extra splash of vanilla for enhanced flavor!
Prep10 minutes
Cook12 minutes
Chill15 minutes
Total37 minutes


  • 3 ½ tablespoons unsalted butter, room temperature
  • 1/4 cup light brown sugar
  • 2 tablespoons granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/3 cup, plus 2 tablespoons bread flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup semi-sweet chocolate chips


  • In a medium mixing bowl, add the butter and both sugars. Using a hand held mixer, beat the butter and sugars on high speed until light and fluffy.
    3 ½ tablespoons unsalted butter, room temperature, 1/4 cup light brown sugar, 2 tablespoons granulated sugar
  • Add in the egg yolk and vanilla extract and mix until combined. Move the mix to one side of the bowl with the spoon.
    1 large egg yolk, 1/2 teaspoon vanilla extract
  • Sprinkle the flour, baking soda, and salt over the top of the wet ingredients. Mix the cookie dough until thoroughly combined. Add in the chocolate chips and stir until just mixed in.
    1/3 cup, plus 2 tablespoons bread flour, 1/4 teaspoon baking soda, 1/8 teaspoon salt
  • Cover and refrigerate for at least 15 minutes.
  • Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment paper.
  • Using a medium cookie scoop, scoop the dough into 6 equal portions. Roll each into a ball in your hand and place at least 2 inches apart on the prepared baking sheet. Flatten the cookie dough balls ever so slightly.
  • Bake for 10 to 12 minutes, or until the edges of the cookies are golden brown. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
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Course: Dessert
Cuisine: American
Author: Erin Cernich


Calories: 200kcal | Carbohydrates: 25g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 100mg | Potassium: 71mg | Fiber: 1g | Sugar: 16g | Vitamin A: 249IU | Calcium: 20mg | Iron: 1mg
Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.

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I'm Erin and I'm all about desserts - and a little bit of butter!

I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch desserts - all homemade, all simple, and all for you! Click here to learn more about me!

5 from 2 votes (1 rating without comment)

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2 thoughts on “Small Batch Chewy Chocolate Chip Cookies”

    1. Erin | Butter and Bliss

      Thank you Karleigh – so glad you enjoyed them! Sounds exactly like what happens in our house when I make them 🙂