Small Batch Chocolate Chunk Cookies
If you’re craving something sweet but don’t want to make a full batch, these Small Batch Chocolate Chunk Cookies are exactly what you need! This recipe makes just 6 gooey, ultra-chocolatey cookies that taste like they came straight from a bakery. Made with a single egg yolk, cornstarch for softness, and rich dark chocolate chunks, these cookies are soft in the center, lightly crisp on the edges, and not overly sweet. It’s the perfect quick and easy cookie recipe when you want a treat without the leftovers.
Easy to make: These cookies are the best fuss-free dessert and have no complicated steps!
Small Batch: Everyone loves cookies, but sometimes you only need a few. This chocolate cookie recipe is perfect, yielding just 6 cookies.
Freezer-Friendly: This cookie dough freezes really well! Keep a batch in the freezer and bake whenever you’re craving something sweet.
Not too sweet: I can’t stand when a cookie is so sweet it makes your teeth hurt. That’s why I love using dark chocolate chunks in these small batch chocolate chunk cookies since you still get a rich chocolate flavor without overwhelming sweetness. I also use a slightly higher ratio of flour combined with cornstarch, which helps balance the sweetness even more, especially when using both white and brown sugar.
Bakery Style: These cookies seriously taste like they came from a bakery. The cornstarch gives them that perfect soft and fluffy texture, and the dark chocolate chunks melt into every bite. Don’t forget a pinch of flaky sea salt right after baking to make it even better!
Ingredients
- Flour: This recipe uses all-purpose flour. It gives the cookies structure without making them dense.
- Cornstarch: Cornstarch helps create a fluffier and softer cookie crumb. It’s one of the key ingredients that makes these small batch chocolate chunk cookies bakery-style.
- Leavening Agents: We use a combination of baking powder and baking soda This gives the cookies a slightly cakey texture while still keeping them chewy in the center.
- Salt: I like to use table salt in the cookie dough and finish with a sprinkle of flaky sea salt on top right after baking. It helps balance out the chocolate and brings out all the flavors.
- Butter: Make sure to use unsalted butter at room temperature. I even recommend microwaving it for about fifteen to twenty seconds to soften it slightly if you’re short on time.
- Sugars: You’ll cream together granulated sugar and brown sugar with the butter. Using a mix of both helps make the cookies soft while adding just the right amount of sweetness and depth.
- Egg: You’ll need one room temperature egg yolk for this recipe. It adds richness and helps bind everything together without making a huge batch.
- Vanilla: A splash of vanilla adds a warm depth of flavor and pairs perfectly with the dark chocolate.
- Chocolate: For this cookie recipe I use dark chocolate chunks but semi-sweet chocolate chunks or even chocolate chips work great too. You can also chop up a chocolate bar into rough shards and fold them into the cookie dough for a more rustic look and melted pockets of chocolate in every bite.
Step By Step Instructions
Step 1: In a small bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. Set aside.
Step 2: In a large mixing bowl, use an electric mixer to cream together the butter, brown sugar, and granulated sugar for 3 to 4 minutes, or until the mixture lightens in color and becomes fluffy.
Step 3: Add the egg yolk and vanilla extract to the creamed butter and sugar. Mix until everything is fully combined.
Step 4: Add the dry ingredients to the wet mixture along with the chocolate chunks. Mix on low speed until no streaks of flour remain. Be careful not to overmix.
Step 5: Line a plate with parchment paper. Scoop out 6 equal portions of dough, about 1.5 tablespoons each. Place the cookie dough balls on the plate and refrigerate for 30 minutes to help the cookies hold their shape while baking.
Step 6: Preheat your oven to 350°F. Line a baking sheet with parchment paper and place the chilled dough balls onto the sheet. Bake for 10 to 12 minutes, or until the edges are lightly golden. Once out of the oven, use the rim of a bowl or a cup to gently shape the cookies into perfect circles. Sprinkle with flaky sea salt and let them cool completely on a wire rack before serving.
Expert Tips + Variations
Room Temperature: Always use room-temperature eggs and butter for a smooth cookie dough. If you forget to take the egg out ahead of time, place it in lukewarm water for 10 minutes. To soften butter quickly, microwave it for 10–15 seconds.
Refrigerate Dough: Don’t skip chilling the dough! This prevents cookies from spreading too much. Pro tip: Scoop out the cookie dough before refrigerating to make baking easier!
Shaping Cookies: Once the cookies are out of the oven, use a circular cookie cutter, bowl, or glass to gently shape them.
Chocolate: I recommend using dark or semi-sweet chocolate chunks. Some of my favorite brands are The Decadent Semi-Sweet Chocolate Chunks and Chipits 70% Dark Chocolate Chunks.
More Cookie Recipes
Small Batch Chocolate Chunk Cookies FAQ
Why use cornstarch in cookies?
Cornstarch helps create super soft and tender cookies that have a more delicate texture. In this chocolate chunk cookie recipe, cornstarch also helps keep the center soft while giving the edges just a slight crisp. If you love bakery-style cookies that are thick, fluffy, and chewy in the middle, cornstarch definitely makes a difference.
Can I Substitute Chocolate Chunks for Chocolate Chips?
Yes, you can definitely use chocolate chips instead of chocolate chunks in this recipe. Both work great, and it really comes down to what you have on hand or what texture you prefer. Chocolate chunks usually melt more and give you those gooey pockets of chocolate in every bite, while chocolate chips hold their shape a bit more. Either one will still give you delicious small batch cookies that are rich and chocolatey.
Does the cookie dough need to be rested before baking?
Yes, the cookie dough should be refrigerated for 30 minutes before baking to prevent excessive spreading. It’s best to scoop the cookies before refrigerating to make the process easier since cold cookie dough can be harder to scoop.
Can I freeze the extra cookie dough?
Absolutely! I always keep a batch of frozen cookie dough in my freezer for late-night sweet cravings. The best way to do this is to scoop out the cookie dough onto a parchment-lined tray or plate and pop it into the refrigerator for 30 minutes, or place it directly in the freezer to harden. Once firm, transfer the dough to a plastic bag or airtight container and freeze for up to 3 months. When ready to bake, you can either bake the cookies straight from the freezer or let them sit at room temperature for 20–30 minutes before baking.
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Small Batch Chocolate Chunk Cookies
Ingredients
- 67.8 grams (1/2 cup + 1 tablespoon) All-purpose flour
- 8 grams (1 tablespoon) Cornstarch
- 1/4 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- Pinch of Salt
- 56 grams (4 tablespoons) Unsalted butter, softened see note
- 50 grams (1/4 cup) Brown sugar
- 25 grams (2 tablespoons) Granulated sugar
- 1 Large yolk, room temperature
- 1 teaspoon Vanilla extract
- 50 grams (1/3 cup) Chocolate chunks + extra for topping
- optional* Maldon sea salt
Instructions
- In a small bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. Set aside.67.8 grams (1/2 cup + 1 tablespoon) All-purpose flour, 8 grams (1 tablespoon) Cornstarch, 1/4 teaspoon Baking Powder, 1/4 teaspoon Baking Soda, Pinch of Salt
- In a large mixing bowl, use an electric mixer to cream together the butter, brown sugar, and granulated sugar for 3 to 4 minutes, or until the mixture lightens in color and becomes fluffy.56 grams (4 tablespoons) Unsalted butter,, 50 grams (1/4 cup) Brown sugar, 25 grams (2 tablespoons) Granulated sugar
- Add the egg yolk and vanilla extract to the creamed butter and sugar. Mix until everything is fully combined.1 Large yolk,, 1 teaspoon Vanilla extract
- Add the dry ingredients to the wet mixture along with the chocolate chunks. Mix on low speed until no streaks of flour remain. Be careful not to overmix.50 grams (1/3 cup) Chocolate chunks + extra for topping
- Line a plate with parchment paper. Scoop out 6 equal portions of dough, about 1.5 tablespoons each. Place the cookie dough balls on the plate and refrigerate for 30 minutes to help the cookies hold their shape while baking.
- Preheat your oven to 350°F. Line a baking sheet with parchment paper and place the chilled dough balls onto the sheet. Bake for 10 to 12 minutes, or until the edges are lightly golden. Once out of the oven, use the rim of a bowl or a cup to gently shape the cookies into perfect circles. Sprinkle with flaky sea salt and let them cool completely on a wire rack before serving.
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