Introduction
This Single‑Batch Chocolate Chip Cookies recipe is made with my Bulk Dry Chocolate Chip Cookie Mix, so you can bake fresh cookies without measuring out a dozen ingredients every time. It’s perfect for busy families who want homemade treats with less mess and more consistency.
The bulk dry mix keeps everything balanced and ready to go. Just add your wet ingredients, mix, and bake. It’s beginner‑friendly, pantry‑friendly, and ideal for last‑minute cravings or a cozy weekend treat.
Because this is a single batch, you get just the right amount of warm, soft cookies without leftovers piling up. It’s scratch baking made simple.
Why you’ll love this recipe
This single‑batch recipe keeps baking simple while still delivering classic homemade flavor.
- Just the right amount, no waste.
- Fast and easy with fewer dishes.
- Perfect for weeknight or weekend baking.
- Consistent results from the Bulk Dry Mix.
- Beginner‑friendly and kid‑approved.
Helpful tips for the best results
Shake your bulk dry mix before scooping so the ingredients are evenly distributed. Measure lightly, and mix only until combined to keep the cookies soft.
Use room‑temperature ingredients for smooth dough, and watch bake time closely. The cookies should look set at the edges and slightly soft in the center.
Ingredient Substitutions
These swaps are for the bulk dry mix only.
Gluten-Free
Replace the all-purpose flour with a 1:1 gluten-free baking blend. Cookies may be slightly more delicate.
Diabetic-Friendly
Swap granulated and brown sugar with a cup-for-cup sugar alternative. Texture may be a bit less chewy.
Why having a bulk dry mix helps
Having a bulk dry mix on hand means faster baking, fewer dishes, and more consistent results. It turns your pantry into a ready‑to‑bake shortcut so you can make a single batch whenever you want without extra measuring.
Learn more in the Bulk Dry Chocolate Chip Cookie Page to see how this mix saves time and makes baking simpler for busy families.
How To Store
Room Temperature: Store baked cookies in an airtight container for up to 4 days.
Refrigerator: Refrigerate for up to 6–7 days in a sealed container.
Freezer: Freeze cookies for up to 2 months in a freezer-safe bag.
Recommended Containers: Airtight containers or freezer-safe bags.
FAQ
Can I make this ahead of time?
Can I freeze the cookies?
Can I double the mix?
Can I make it gluten-free?
Single-Batch Chocolate Chip Cookies
Equipment
- Large mixing bowl
- Silicone spatula or wooden spoon
- Measuring cups and spoons
- Cookie scoop or tablespoon
- Baking sheet
- Parchment paper or silicone baking mat
- Wire cooling rack
Ingredients
- 2¼ cups Chocolate Chip Cookie Bulk Dry Mix
- ¾ cup butter melted and slightly cooled
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, whisk together the melted butter, egg, egg yolk, and vanilla until smooth.
- Add the Chocolate Chip Cookie Bulk Dry Mix and stir until a soft dough forms. Do not overmix.
- For thicker, chewier cookies, cover and chill the dough for 30 minutes (recommended).
- Scoop about 2 tablespoons of dough for each cookie and place them 2 inches apart on the prepared baking sheet.
- Bake for 10–12 minutes, or until the edges are lightly golden and the centers still look slightly underbaked.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For perfectly round cookies, gently swirl a large round cookie cutter around each cookie immediately after baking.
The cookies will continue to set as they cool, so avoid overbaking.
Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
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