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These small batch chocolate chip cookies are soft, chewy, and packed with melty chocolate in every bite. This easy recipe makes just 12 cookies, which is perfect for when you’re craving homemade cookies without wanting a big batch.
I’ve been making these small batch chocolate chip cookies for months now, and they never disappoint when a cookie craving hits. Not only are the cookies soft and chewy, but they come together quickly with simple ingredients.
They’re made with olive oil instead of butter, making them naturally dairy-free, but you’d never know it from the taste. So if you are looking for a small batch cookie recipe, look no further.
Oh and check out my Small Batch Strawberry Cupcakes or Small Batch Almond Flour Brownies if you love small batch recipes.
Table of Contents
What makes this recipe great
- It makes 1 dozen cookies. Standard chocolate chip cookie recipes make 24-60 cookies.
- The cookies are made with olive oil. This makes them soft, and also naturally dairy-free.
- It is quick and easy. You don’t need a mixer to make these cookies. You also don’t need to refrigerate them.
- The cookies are super chewy. They have the best cookie texture!
Recipe ingredients
- Flour– all purpose flour is best for this recipe.
- Baking soda– this helps the cookies rise. Make sure it is fresh, so that it works as needed.
- Olive oil– use a good quality light tasting olive oil.
- Brown sugar– this gives that nice sweetness with a hint of molasses to the cookies.
- Egg– this binds the cookie batter together.
- Vanilla– you can use one with alcohol in it or not.
- Chocolate chips or chocolate candies– use your favorite chocolate chip or chocolate canides. I like the chocolate candies from Trader Joes.
See recipe card below for a full list of ingredients and measurements.
Additions or Substitutions
- Instead of olive oil, you can use avocado oil.
Step by step instructions
Step 1: Mix the flour, salt, and baking soda together in a bowl.
Step 2: Mix the olive oil, egg, brown sugar and vanilla together in another bowl.
Step 3: Pour the dry ingredients into the bowl of wet ingredients and mix until the cookie dough forms.
Step 4: Fold in chocolate chips.
Step 5: Scoop the cookie dough with a cookie scoop and place on a lined cookie sheet.
Step 6: Bake for 12-14 minutes.
Step 7: Eat or place on a cooling rack.
Expert tips
- I like using a small-medium cookie scoop, but you can use any size that you want. You’ll just get more or less cookies.
- Save a few chocolate chips or candies on the side to place on top of the spoonfuls of cookie dough before baking.
- Don’t over bake! The tops of the cookies look puffy but the bottoms will be golden.
Other cookie recipes you’ll love:
Did you try this recipe? Please leave me a ⭐ review below!
Small Batch Chocolate Chip Cookies (Makes 12)
Ingredients
- 1 cup all purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 6 Tablespoons light olive oil
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 325° F. Line a cookie sheet with parchment paper or a silicone baking mat.
- Add the flour, baking soda and salt together in a medium bowl. Mix with a fork. Set the bowl aside.
- In another bowl, add the olive oil, egg, brown sugar and vanilla and mix with a fork.
- Pour the bowl of dry ingredients into the bowl of wet ingredients and mix until dough batter forms.
- Fold in chocolate chips or chocolate candies.
- Scoop golf ball sized balls of dough and roll the dough into balls in your hands and then put them onto the cookie sheets. Add a few chocolate chips on top.
- Bake for 12-14 minutes. Do not over-bake. The cookies won't be golden, but the tops will have puffed up. The cookies will look puffy and soft but if you touch the tops, they will be set.
Notes
- I like using a small-medium cookie scoop, but you can use any size that you want. You’ll just get more or less cookies.
- Save a few chocolate chips or candies on the side to place on top of the spoonfuls of cookie dough before baking.
- Don’t over bake! The tops of the cookies look puffy but the bottoms will be golden.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I make this recipe monthly! I hope you enjoy it as much as my family and I.