Best Small Batch Cookie Recipe!

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ever wanted to know the best small batch cookie recipe?

if you’re like me, you may love cookies but hesitate making them because you have been known to eat 2 cookies worth of dough, 3 when they are out of the oven and 4 for breakfast. point being…a full batch of cookies can be too dangerous to leave laying around the house so thankfully there is a solution. delicious small batch cookies!

modern wives small batch cookies done

my husband and i have been craving cookies and since i love baking (that reads as “i can only bake sugary things and cook nothing of substance”), i went to my trusty google to see about making only a few cookies and sure enough i found a recipe from Dollhouse Bakeshoppe!

her recipe says it makes 8 cookies but i eat the equivalent of one cookie’s worth of dough (i’m a risk taker and love ingesting raw eggs in the form of cookie dough) and like bigger cookies so i get 6 from the recipe!

i asked my husband what type of cookies he wanted and he surprised me with saying “M&M’s please, my most beautiful wife who should be recognized as a 5 star baker. oh, and you’re abs are looking really good-have you been working out?” fine. he just said m&m but i know he was thinking the rest.

marriage is about compromise…or making things work for both people so here is my solution!

modern wives small batch cookie dough


i always stick with the classic chocolate chip variety because i like to think of myself as a pretty classy lady and don’t mess with something when it’s perfect.

his and hers cookies…awww. although he left his last cookie (we each got three) when i took him to the airport at 4am this morning so double score for me!

afterlight heart cookie modern wives

here’s the adapted recipe i’ve used (and tested thoroughly three times):

**pay close attention to the measurements since you are working on a smaller scale, it’s easier to taste mis-measurements (but don’t have too much anxiety around this like i did initially because they are in fact…still cookies)

  • 3/4 cup minus 2 teaspoons all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup (1/2 stick) salted butter, melted
  • 5 Tablespoons packed brown sugar
  • 3 Tablespoons granulated white sugar
  • 1 egg yolk
  • 1 1/2 teaspoon milk
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup semi-sweet chocolate chips/m&ms/toffee/whatever your heart desires


whisk together the flour, baking soda and salt; set aside. with an electric mixer, beat together melted butter and sugars on medium speed until mixed together.

on low speed, add the egg, milk and vanilla extract. add the flour mixture just until incorporated. fold in chocolate chips/desires of the heart.

DollHouse says to “Cover dough with plastic wrap and refrigerate for at least 1 hour or up to 48 hours. Chilling the dough helps to reduce spreading while baking and allows the flour to absorb the ingredients and moisture for a more flavorful cookie.” i didn’t want to believe her so for one batch i baked them right after i mixed it and she was right…i found popping them in the ‘fridge for about 30 minutes made better cookies!

preheat oven to 350 degrees F. scoop 6-8 mounds of dough onto cookie sheet. bake about 12 minutes or until edges just start to turn golden brown but centers are soft and puffy. do not over bake because then you will be sad and disappointed.

i have also tried this recipe with egg whites when we were snowed/iced in and ran out of real eggs but they weren’t as good. go for gold (yolk)!

enjoy this recipe and let me know when you’ve tried it and what you put in your cookies via the blog or Instagram @the_new_wifestyle!

1) favorite mix-in for a cookie
2) do you like baking? any favorite recipes i need to try?
3) last thing you did with your significant other to ensure both parties were happy and satisfied?


  1. Claire

    February 20, 2014 at 11:50 am

    How are your cookies so perfect looking? You must spend more time making your dollops than I do. I actually like a chocolate chip cookie with about 1/3 of the chips… I really like the cookie base. I love baking! I tried gluten free baking last weekend and was so pleased with the outcome that I may ditch traditional flour. I used the Banana Bread Cockaigne recipe from The Joy of Cooking and subbed in Bob’s White Rice Flour.

    • chelsea

      February 20, 2014 at 12:00 pm

      those cookies i actually hand rolled because i couldn’t get those dang m&ms to behave so that was probably it (and i love saving cookie dough in my rings for later :P) i really like the cookie base TOO Claire! i think that’s why i like the dough so much. ohhh gluten free baking-happy to hear how well they came out! i will have to try that recipe you mention-thanks!
      ps. come visit PDX

  2. Nick

    February 20, 2014 at 6:12 pm

    mmm cookies.

    Useful ratio for drop cookie dough if i remember it correctly. Equal weights of sugar, flour and butter, with 1 egg for every 8 oz of flour.

    1) Chocolate Chips.

    2) I have weird feelings towards baking. I like doing it when I’m doing it, but I dont want to do it when I’m not. Im a chemist at heart so the science at play with baking makes me happy, however when it doesnt come out, it annoys me. (plus I dont have a scale)

    3) Took a nap.

  3. Heather Hawkins

    February 20, 2014 at 6:22 pm

    1) um…..all mix ins. With the exception of nuts. I don’t really like nuts.
    2) I can’t bake. Ask my kiddo, she asked me very politely to stop trying to make her cupcakes after the third failed batch. I can sometimes successfully make those boxed cookie dough thingies.
    3) ditto what nick said!