Small Batch Chocolate Chip Cookies are the perfect cure for your chocolate chip cookie cravings! Gluten free, dairy free Nestle Toll House Copycat recipe made in a half batch, just 12 cookies when you are needing your sweet fix!
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Is there any better dessert out there than a classic chocolate chip cookie? When you are craving that ooey-gooey goodness you can make these small batch chocolate chip cookies!
This simple recipe takes the original Nestle Toll House tried and true recipe and flips it on its head! This recipe is made gluten free and dairy free from scratch and made in a half batch to have just enough.
Cookies are definitely one of our favorite things around here so be sure to check out our entire collection of the best healthy cookie recipes including an oat flour chocolate chip cookie, a dairy free recipe that makes a full batch and a recipe to make these cookies with almond flour and with no brown sugar.
Why You'll Love This Recipe
- Perfect small amount for when you just want 12. You could even half the recipe to make 6 cookies or double it to make 24 or 2 dozen.
- No mixer needed. You don't even need a Kitchenaid stand mixer if you don't have one, a spoon will work just fine.
- These small batch chocolate chip cookies are dairy free and gluten free!
- Soft and chewy with the perfect texture.
Ingredients & Substitutions
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- Gluten free all purpose flour - I recommend either Bob's Red Mill gluten free 1-1 baking flour or King Arthur flour gluten free all purpose flour. Both measure at one-for-one compared to all purpose flour and provide a great texture for gluten free cookies. All purpose flour works well too.
- Vegan Butter - I used Earth Balance Vegan Buttery Sticks for this recipe. Regular butter also works. I have tested this recipe with both vegan butter and coconut oil and have found that vegan butter works 100 times better than coconut oil for this recipe. I highly recommend keeping vegan butter or butter in this recipe and not swapping for a different fat source.
- Chocolate Chips: I like mini dairy free chocolate chips like Enjoy Life, however Nestle Toll House mini chips or morsels work well too!
How to Make This Recipe
Here is how you make it:
- Mix the butters and sugars. Cream together softened butter, brown sugar and raw sugar.
- Add liquids. Add in vanilla extract and egg.
- Combine the dry ingredients. Mix together dry ingredients; gluten free flour, baking soda and salt and add in three parts to cookie dough.
- Mix everything together. Gently fold in the chocolate chips until well incorporated.
- Chill then roll. Once your cookie dough is mixed the next step is crucial to ensure your cookies do not spread. Chill your dough in the fridge for at least one hour. After your dough has chilled for one hour, use a regular size cookie scoop to scoop out 12 cookie dough balls. Shape balls to slightly flatten the tops and place two inches apart on a cookie sheet lined with parchment paper.
- Bake. Bake your cookies at 350F for 6-12 minutes depending on the size of your cookies. The guide in the Expert Tips section will help you get started for baking time for based on the size of your cookie scoop.
💭 Expert Tips & Things You Should Know
- How to prevent flat cookies: If you want your cookies to puff up more, remove the step in this recipe where you shape them. Simply scoop them from the chilled bowl and place them on the cookie sheet.
- Don't skip the chill: Be sure you never skip the step of chilling the dough for an hour. This really helps to prevent them from spreading.
- Storage: Store leftovers in an airtight container with a piece of bread for up to one week on the counter.
- Make Ahead and Freezer Instructions: Freeze cookie dough in balls on a cookie sheet for about one hour until frozen. Then store balls in a freezer safe container for up to 3 months. May be baked right from frozen with additional minutes added on as necessary.
Recipe FAQs.
Similar to being flat, spreading cookies are a result of your fat source being too warm. That is why chilling your dough to prevent flat cookies is a step you can't skip!
Another reason they might be spreading or flat is because your baking soda or baking powder might be expired.
Finally, over-mixing is another reason why they turn out flat.
Bake at 350F for 6-12 minutes depending on the size of each cookie. This guide will help you get started for baking time for small batch chocolate chip cookies based on the size of your scoop:
Small scoop: 6-8 minutes
Medium scoop: 8-10 minutes
Large scoop: 10-12 minutes
Proper storage is key! Store leftovers in an airtight container at room temperature with a piece of bread for up to 7 days.
These may be prepped ahead and stored in the freezer as cookie dough balls for up to 3 months. You can bake them straight from frozen while adding additional minutes to account for the frozen dough.
Related Recipes
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Small Batch Chocolate Chip Cookies
Equipment
- 1 ice cream scoop
Ingredients
- ½ cup butter
- ½ cup sugar
- ½ cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ cup flour
- ¾ cup chocolate chips
Instructions
- Cream together softened butter, brown sugar and raw sugar. Add in vanilla extract and egg.
- Mix together dry ingredients; gluten free flour, baking soda and salt and add in three parts to cookie dough.
- Gently fold in the chocolate chips until well incorporated.
- Once your cookie dough is mixed the next step is crucial to ensure your cookies do not spread. Chill your dough in the fridge for at least one hour.
- After your dough has chilled for one hour, use a regular size cookie scoop to scoop out 12 cookie dough balls. Shape balls to slightly flatten the tops and place two inches apart on a cookie sheet lined with parchment paper.
- Bake your cookies at 350F for 6-12 minutes depending on the size of your cookies. The guide in the Recipe Notes section will help you get started for baking time for based on the size of your cookie scoop.
- You will know your cookies are done when they are slightly browned around the edges. Allow the cookies to cool on the cookie sheet for five minutes then move them to a cooling rack to fully cool.
Notes
- How to prevent flat cookies: If you want your cookies to puff up more, remove the step in this recipe where you shape them. Simply scoop them from the chilled bowl and place them on the cookie sheet.
- Don't skip the chill: Be sure you never skip the step of chilling the dough for an hour. This really helps to prevent them from spreading.
- Storage: Store leftovers in an airtight container with a piece of bread for up to one week on the counter.
- Make Ahead and Freezer Instructions: Freeze cookie dough in balls on a cookie sheet for about one hour until frozen. Then store balls in a freezer safe container for up to 3 months. May be baked right from frozen with additional minutes added on as necessary.
- How long to bake: This guide will help you get started for baking time for small batch chocolate chip cookies based on the size of your scoop:
Small scoop: 6-8 minutes
Medium scoop: 8-10 minutes
Large scoop: 10-12 minutes
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