Can I just cut a regular cookie recipe in half?

Yes, you can, but using a recipe made specifically for half batch chocolate chip cookies gives you better texture and more accurate measurements. When you divide a full recipe, small errors in ingredients like flour or butter can make the cookies dry or flat, so a true small-batch version is more reliable.

Why do half batch recipes use only an egg yolk?

An egg yolk adds richness and moisture without thinning the dough. Since a whole egg would be too much liquid for a small batch, the yolk keeps the cookies chewy with soft centers and crisp edges, which is exactly what you want in a small batch cookie recipe.

How many cookies does a half batch make?

Most half batch chocolate chip cookies yield about 6–8 cookies, depending on how large you scoop them. If you prefer bakery-style cookies, you might end up with fewer but larger cookies.

Can I freeze the dough for later?

Yes, this dough freezes very well. Scoop the dough into balls, freeze them until solid, and store them in a sealed freezer bag. You can bake the dough from frozen by adding an extra minute or two to the bake time, making it easy to enjoy small batch chocolate chip cookies anytime.

Why do my small batch cookies spread too much?

Cookie dough spreads when the butter is too warm or the flour is under-measured. Try chilling the dough for 15–20 minutes before baking, or add a teaspoon more flour to help the cookies keep their shape.

Half Batch Chocolate Chip Cookies – 7 Stunning, Irresistible Results

Name: Half Batch Chocolate Chip Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6–8 cookies
Cuisine: American
Ingredients: 4 tablespoons unsalted butter, softened; 3 tablespoons granulated sugar; 3 tablespoons brown sugar, packed; 1 large egg yolk; 1/2 teaspoon vanilla extract; 1/2 cup + 1 tablespoon all-purpose flour; 1/8 teaspoon baking soda; 1/8 teaspoon salt; 1/3 cup chocolate chips

Description

Make soft, chewy, golden half batch chocolate chip cookies perfect for quick cravings, with melty chocolate and a small-batch size ideal for everyday baking.

Ingredients

Scale

4 tablespoons unsalted butter, softened
3 tablespoons granulated sugar
3 tablespoons brown sugar, packed
1 large egg yolk
1/2 teaspoon vanilla extract
1/2 cup + 1 tablespoon all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
1/3 cup chocolate chips

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Instructions

Cream the softened butter with the granulated and brown sugar until smooth.
Mix in the egg yolk and vanilla until combined.
Whisk together the flour, baking soda, and salt in a separate small bowl.
Fold the dry ingredients into the butter mixture until a soft dough forms.
Stir in the chocolate chips until evenly distributed.
Scoop the dough into 6–8 balls and place on a parchment-lined baking sheet.
Bake at 350°F for 8–11 minutes until edges are lightly golden.
Cool for a few minutes before serving.

Notes

Chill the dough for 15 minutes if cookies spread too much.
Press extra chocolate chips on top before baking for a bakery-style look.
Bake 1–2 minutes longer for crispier cookies.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 140
Sugar: 12
Sodium: 60
Fat: 7
Saturated Fat: 4
Unsaturated Fat: 2
Trans Fat: 0
Carbohydrates: 18
Fiber: 1
Protein: 2
Cholesterol: 35