If you’re after a small-batch chocolate chip cookie recipe, here’s a simple, reliable option that makes about 12 cookies and you don’t need a mixer. Simple small-batch chocolate chip cookies (12 cookies)

• 6 tablespoons unsalted butter, softened
• 1/4 cup dark brown sugar, packed
• 3 tablespoons granulated sugar
• 1 large egg yolk (discard or save the white for another use)
• 1/2 teaspoon vanilla extract
• 3/4 cup (about 90 g) all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup (about 120 g) chocolate chips

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
2. Cream butter and sugars together until light and fluffy (about 1–2 minutes by hand with a whisk or spatula).
3. Beat in the egg yolk and vanilla until just combined.
4. In a separate bowl, whisk flour, baking soda, and salt. Add to butter mixture and mix until just incorporated.
5. Fold in chocolate chips.
6. Scoop dough into 12 evenly spaced mounds on the prepared sheet.
7. Bake 8–10 minutes, or until the edges are lightly golden and centers look set.
8. Let cookies rest on the sheet 1–2 minutes, then transfer to a rack to cool.

Tips and variations

• For chewier cookies, bake a minute or two less and remove when edges are just set.
• To help with even spreading, chill the dough for 15–20 minutes if you have time, or bake immediately for quicker results.
• If you prefer a softer center, use a bit less flour (about 60–70 g) and/or add a teaspoon of corn starch for tenderness.
• Want more chew and flavor? Use half dark brown sugar and half light brown sugar.

If you’d like, I can tailor this to your dietary needs (gluten-free, dairy- free, or vegan) or adjust the batch size. I can also compare a few popular small-batch recipes side-by-side if you’re deciding which one to try.