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Easy Half Batch Chewy Cookies Recipe for Perfect Small Batches

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This recipe yields a perfect small batch of chewy cookies with crisp edges and soft centers, ideal for one or two people. It’s quick, simple, and uses pantry staples for a delicious homemade treat without leftovers.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour, sifted
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened to room temperature
  • 1/3 cup (67g) granulated sugar
  • 1/3 cup (73g) packed light brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (130g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter with granulated sugar and light brown sugar until light and fluffy, about 3 minutes.
  4. Beat in the egg and vanilla extract until combined.
  5. Gradually add the flour mixture to the butter mixture, stirring gently until just combined. Avoid overmixing.
  6. Fold in the semi-sweet chocolate chips using a spatula.
  7. Using a tablespoon or small ice cream scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing about 2 inches apart (makes about 12 cookies).
  8. Bake for 10-12 minutes until edges are golden but centers still look soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Use softened but not melted butter for best chewy texture. Avoid overmixing the dough to prevent toughness. Chill dough for 15-30 minutes if too soft or sticky to control spreading. Store cookies in an airtight container with a slice of bread to maintain moisture. Cookies can be frozen for up to 3 months.

Nutrition

Keywords: chewy cookies, small batch cookies, chocolate chip cookies, easy cookie recipe, half batch cookies, homemade cookies