This small batch chocolate chip cookie recipe makes just 3 thick bakery-style cookies with gorgeously soft centers and just crisp golden outer edges. FULL of molten chocolate chips, you only need a bowl and a whisk, and absolutely no eggs nor dairy to make this recipe! So quick and easy for whenever you want just a good, classic cookie!!

chocolate chip cookie on baking sheet

Why You Will Love This Small Batch Chocolate Chip Cookies Recipe:

Okay I so get it- as much as I would LOVE to just be baking hundreds of chocolate chip cookies all the time, sometimes we DO acknowledge that we really only need like 3 or 4.

That’s what this small batch chocolate chip cookie recipe is all about. Like my small batch brownies, small batch cinnamon rolls, and small batch cupcakes, you get just the perfect amount for you and me.

We’re basing it off of my vegan chocolate chip cookies recipe (a CLASSIC- literally gets 5 stars every time!) but making them even better. 

broken open cookie

How so? Here’s how:

  • This small batch cookie recipe yields 3 to 4 cookies: Depending on whether you want mega cookies or just regular cookies!
  • We’ve increased the amount of brown sugar to yield an ultra chewy texture: Along with the brown butter, increasing the ratio of brown sugar to granulated sugar helps to achieve that super chewy and rich texture that complements the buttery notes so well.
  • These small batch chocolate chip cookies are naturally vegan and dairy free: Seriously, you don’t even need an egg! Often times, small batch cookie recipes will call for an egg yolk or half an egg- you literally just skip that all together with these, so that the recipe is super approachable.
  • You just need one bowl! Dump everything in and mix!
  • The texture is PERFECT. Soft, chewy centers with just browned and crisp edges. Literally DROOL.
bitten chocolate chip cookie

What you need:

  • Flour: all purpose flour is perfect here! There is an adaptation for gluten free, however, and it’s so easy. Check the recipe card!
  • Brown sugar: These smalll batch chocolate chip cookies actually have a higher content of brown sugar than my regular vegan chocolate chip cookies (which uses a 1:1 ratio for brown sugar to regular sugar). This adds a super rich flavor, thanks to the extra dose of molasses in there.
  • Granulated sugar: I use a vegan sugar- Florida Crystals to be exact. Not all sugar is vegan, so it’s super important that you’re aware of what you’re purchasing! Plus the quality is just unmatched!
  • Vegan butter: Okay so these small batch chocolate chip cookies are actually dairy free and use a VEGAN butter. With my homemade vegan butter recipe, you CAN actually brown it (more on how to brown vegan butter below, but just know it’s worth it!).
  • Dairy free yogurt: This is my favorite vegan egg substitute for cookies. You can also swap in applesauce as well, but using dairy free yogurt is such a treat! I love using Forager Project cashew milk yogurt. Either the unsweetened or the vanilla unsweetened is great here!
  • Vanilla extract: For perfect vanilla flavor!
  • Baking soda: To help give our vegan brown butter chocolate chip cookies that perfect chewy texture. And you only need a LITTLE!
  • Chocolate chips: Your favorite vegan chocolate chips will do here!
ingredients

Small Batch Vegan Cookies Baking Tips:

Below is a quick outline of how to make small batch brown butter chocolate chip cookies. However, I also wanted to go over a few quick baking tips!

  • Allow the butter to cool before using in this recipe: Like how we usually use room temperature ingredients so we take the time to bring cool ingredients to warmer temps, we should also allow hot ingredients to cool down. This ensures that your cookies aren’t gloopy and dense.
  • Don’t overwhelm the dough with chocolate chips! In a regular chocolate chip cookie recipe, usually I say measure that ish out with your heart. But with such a small batch, we don’t need as much! 
  • Chill the dough for 10 minutes in the freezer: This will make sure your cookies won’t turn out greasy!
whisking together the ingredients
Whisk together with the brown sugar, sugar, and vanilla extract. Then add in the yogurt and mix again until combined.
finishing the dough
Fold in the dry ingredients and chocolate chips until a cookie dough forms. Then chill the dough for 10-20 minutes while the oven preheats.
scoop and chill the dough
Shape about 3 tbsp of dough per cookie and place onto a baking sheet 2 inches apart.
bake!
Bake for just 15-16 minutes, or until the edges are lightly golden.
finished cookie
Allow the cookies to cool on the pan for a few minutes before enjoying!
broken open cookie
Then dive in!
  • Swap out 3 tbsp flour for cocoa powder: This makes small batch double chocolate chip cookies!
  • Add in your favorite mix ins: Vegan white chocolate chips, pecans, walnuts, sprinkles, etc!
  • Use regular room temperature butter instead of brown butter: If you don’t want to experiment with brown butter, no problem!

Can I make these small batch chocolate chip cookies gluten free?

You absolutely can! I use King Arthur Measure for Measure gluten free flour- it’s my favorite gluten free flour blend for cookies, cakes, and brownies because it truly is one to one. 

Swap in an equal amount for the all purpose flour, and your small batch vegan chocolate chip cookies will be gluten free!

broken open cookie

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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chocolate chip cookie on baking sheet

Small Batch THICK Bakery-Style Chocolate Chip Cookies (Vegan + Dairy Free!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 22 reviews
  • Author: Britt Berlin
  • Prep Time: 5
  • Chilling Time: 20
  • Cook Time: 10
  • Total Time: 35 minutes
  • Yield: 3 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan
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Description

This small batch chocolate chip cookie recipe makes just 3 thick bakery-style cookies with gorgeously soft centers and just crisp golden outer edges. FULL of molten chocolate chips, you only need a bowl and a whisk, and absolutely no eggs nor dairy to make this recipe! So quick and easy for whenever you want just a good, classic cookie!!

Ingredients

Scale
  • 5 tbsp (72 g) melted vegan butter
  • 2 tsp dairy-free yogurt
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (50 g) packed light brown sugar
  • 2 tsp vanilla extract
  • 1/4 tsp baking soda
  • Pinch of sea salt
  • 1 cup + 1 tsp (132 g) all-purpose flour OR gluten-free 1:1 baking flour*
  • 3 tbsp dairy-free milk, optional
  • 1 cup vegan chocolate chips and/or chopped dark chocolate

Instructions

  1. Prep: Measure out all ingredients. Line a cookie sheet with parchment paper.
  2. Make the dough: In a large bowl, use a whisk to mix together the vegan butter with the brown sugar, granulated sugar, and vanilla extract. Then add in the yogurt, baking soda, sea salt, and vanilla extract and mix again. Add in the flour, and use a silicone spatula to fold the dry ingredients into the dough. Stop JUST before the flour is fully incorporated into the dough.
  3. Add in the chocolate chips: Fold in the chocolate chips until evenly distributed.
  4. Chill: Chill the cookie dough for 10  minutes covered in the freezer. While chilling, preheat the oven to 350F.
  5. Scoop: Scoop about 3 tbsp of cookie dough per dough ball, or 2.8 ounces each. Roll between your palms and place onto the baking sheet 2-3 inches apart. You should yield 3 large cookies with this measurement.
  6. Bake: Bake the cookies for 15-16 minutes, or until the edges are lightly browned. Remove from the oven and allow the cookies to set on the baking sheet for a few minutes. 
  7. Enjoy! Sprinkle with sea salt on top if desired and enjoy!

Notes

Gluten free: Swap in gluten free 1:1 baking flour- I recommend King Arthur Measure for Measure gluten free flour!

Brown butter:  In a pan, heat 7 tbsp vegan butter on medium heat until it begins to brown (this happens quite quickly, so keep an eye on it) while stirring. Once browned, remove from heat and pour into a bowl. Set aside to cool at room temperature for 30 minutes- 1 hour. You want the butter to almost solidify again but not be cold.