Go Back
+ servings

Small Batch Chocolate Chip Cookies

These small batch chocolate chip cookies can be mixed and matched to YOUR pantry ingredients. Making just 10 cookies, they are a great option when you are running low on ingredients. This version is for Chocolate Chip Macadamia Nut Cookies with Coconut.

Course Cookies
Cuisine American
Keyword chocolate chip cookies
Prep Time 10 minutes
Cook Time 15 minutes
Servings 10 cookies
Calories 154 kcal


  • 3 Tbs salted butter, softened
  • 3 Tbs packed brown sugar
  • 1.5 Tbs white sugar
  • 1 large egg yolk (save the whites for an omelette)
  • 1/2 teaspoon coconut extract (or vanilla extract)
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 cup macadamia nuts, crushed (you can substitute any nut here)
  • 3 Tbs shredded coconut, unsweetened (optional)
  • 6 Tbs semi-sweet chocolate chips


  1. In a bowl, beat together the butter and sugars until creamy.

  2. Add in the extract and egg yolk. Beat until just combined.

  3. Add in the flour, baking soda, crushed nuts and shredded coconut. Beat until just the flour is just incorporated. The dough will be a little crumbly it will come together after mixing in the chocolate chips.

  4. Add in chocolate chips and mix into dough.

  5. Create a large dough ball and divide into 8-10 balls. A cookie scoop is useful here to get uniform sizes.

  6. Place the cookie balls in the freezer to chill for 30 minutes. (Dough balls can also be frozen for baking later.)

  7. Preheat the oven to 350 degrees.

  8. Remove and bake for 12-15 minutes or until very lightly browned around the edges.

  9. Let cool before eating.

Nutrition Facts
Small Batch Chocolate Chip Cookies
Amount Per Serving (1 g)
Calories 154
* Percent Daily Values are based on a 2000 calorie diet.