These small batch chocolate chip cookies are soft, chewy, and packed with melty chocolate in every bite. This easy recipe yields just 12 cookies, which is ideal when you want fresh homemade cookies without a large batch.
I’ve been making this small batch of chocolate chip cookies for months, and they reliably satisfy a cookie craving. The texture is soft and pleasantly chewy, and the recipe uses simple pantry ingredients so they come together quickly. Because these cookies use olive oil instead of butter, they are naturally dairy-free while still tasting indulgent and rich.
If you enjoy small-batch baking, this recipe is a handy one to keep in your repertoire: it’s fast, forgiving, and produces delicious results every time. Store any leftovers in an airtight container and warm briefly before serving for a just-baked flavor.
Table of Contents
- What makes this recipe great
- Recipe ingredients
- Additions or substitutions
- Step by step instructions
- Expert tips
- Other cookie recipes you’ll love
- Recipe card
What makes this recipe great
- Makes one dozen cookies. This is perfect for when you want a small batch instead of dozens of cookies.
- Olive oil base. Using light-tasting olive oil keeps the cookies soft and makes the recipe dairy-free without compromising flavor.
- Quick and easy. No electric mixer required and no chilling time—mix, scoop, and bake.
- Fantastic texture. The cookies bake up chewy with a tender center and slightly crisp edges.
Recipe ingredients
- Flour – all-purpose flour is best for a dependable texture.
- Baking soda – helps the cookies rise; be sure it’s fresh.
- Olive oil – choose a mild, light-tasting olive oil so it doesn’t overpower the cookies.
- Brown sugar – adds moisture and a subtle molasses flavor for chewiness.
- Egg – binds the dough and contributes to structure.
- Vanilla – pure or imitation will both add a warm background flavor.
- Chocolate chips or candies – use your favorite variety for a melty, chocolatey bite.
See the recipe card below for exact measurements and a printable ingredient list.
Additions or substitutions
- You can substitute avocado oil for the olive oil for a neutral flavor.
- Mix in chopped nuts, toffee bits, or different chocolate varieties to personalize the cookies.
Step by step instructions
Step 1: Preheat the oven to 325°F (163°C). Line a cookie sheet with parchment paper or a silicone mat. In a medium bowl, combine the flour, baking soda, and salt; whisk or stir to combine.
Step 2: In a separate bowl, whisk together the olive oil, egg, brown sugar, and vanilla until smooth and well combined.
Step 3: Pour the dry ingredients into the wet ingredients and stir until a cohesive cookie dough forms. Avoid overmixing; stir just until combined.
Step 4: Fold in the chocolate chips or candies evenly, making sure each scoop will have a good amount of chocolate.
Step 5: Scoop dough with a small to medium cookie scoop (or use a tablespoon) and roll into balls. Place on the prepared baking sheet spaced about 2 inches apart. Press a few extra chocolate chips on top of each dough ball if you like.
Step 6: Bake for 12–14 minutes. The cookies will look slightly puffy on top; the edges will be set and the bottoms lightly golden. Do not overbake—remove while still soft in the center for the chewiest texture.
Step 7: Transfer cookies to a cooling rack or let them rest on the baking sheet for a few minutes before moving. Serve warm or at room temperature.
Expert tips
- Use a small-medium scoop for uniform cookies; change the scoop size if you want fewer larger cookies or more smaller ones.
- Reserve a few chocolate chips to press onto the tops of each dough ball for an attractive, chocolatey finish.
- Watch the baking time closely. Cookies will continue to set after they come out of the oven, so err on the side of slightly underbaking for a chewy center.
- Store cooled cookies in an airtight container for up to 3 days, or freeze baked cookies for longer storage.
Other cookie recipes you’ll love:
Almond Butter Flourless Monster Cookies (Gluten-free)
Soft Olive Oil Sugar Cookies (Dairy-free)
Paleo Chocolate Chip Cookies (Gluten free, Dairy free)
Did you try this recipe? Please leave a review and share how it turned out.
Small Batch Chocolate Chip Cookies (Makes 12)
These cookies are made with light olive oil, brown sugar, an egg, and chocolate chips for a quick, dairy-free treat. Prep about 10 minutes, bake 12–14 minutes, total time around 22 minutes.
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 (163°C). Line a cookie sheet with parchment paper or a silicone mat.
- Whisk together flour, baking soda, and salt in a medium bowl.
- In another bowl, mix the olive oil, brown sugar, egg, and vanilla until smooth.
- Add the dry ingredients to the wet and stir until a dough forms. Fold in chocolate chips.
- Scoop dough into golf-ball-sized portions, roll into balls, and place on the baking sheet. Press a few extra chips on top if desired.
- Bake 12–14 minutes. Remove when the tops are set but still soft. Cool on a rack.
Notes
- A small-medium cookie scoop gives uniform cookies; adjust size to change yield.
- Saving a few chips to press on top makes the cookies look fresh and melty.
- Do not overbake; the centers should remain soft for the best texture.
Nutrition (approx.)
Calories: 178 kcal per cookie; Carbohydrates: 22 g; Protein: 2 g; Fat: 10 g. Nutrition is an estimate and should be used as a guideline only.