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Perfect Small-Batch Chocolate Chip Cookies: No Chilling Needed

small-batch chocolate chip cookies - featured image
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These quick and easy chocolate chip cookies require no chilling and are ready in under 20 minutes. Made with simple pantry ingredients, they deliver crispy edges, chewy centers, and melty chocolate in every bite—perfect for late-night cravings or last-minute hosting.

Ingredients

Scale
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 3 tablespoons light brown sugar, packed
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • ½ cup plus 1 tablespoon all-purpose flour (about 75g)
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅓ cup semi-sweet chocolate chips (about 60g)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Melt the butter in a microwave-safe bowl in 15-second intervals or in a small saucepan over low heat. Let cool for about 2 minutes.
  3. Add granulated sugar and packed brown sugar to the melted butter. Whisk vigorously for about 30 seconds until smooth and slightly thickened.
  4. Add egg yolk and vanilla extract. Whisk until well combined and glossy.
  5. In a separate small bowl, whisk together flour, baking soda, and salt.
  6. Add dry ingredients to wet ingredients. Fold gently with a rubber spatula until just combined—do not over-mix.
  7. Fold in chocolate chips until evenly distributed. Dough will be soft and slightly sticky.
  8. Using a cookie scoop or tablespoon, portion dough into 4-6 equal balls. Place on prepared baking sheet, spacing about 2 inches apart.
  9. Optional: Sprinkle a tiny pinch of flaky sea salt on top of each dough ball.
  10. Bake for 10-12 minutes, until edges are golden brown and centers still look slightly underdone and puffy.
  11. Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Serve warm or at room temperature.

Notes

For best results, use room temperature egg yolk and measure flour correctly by spooning into the cup and leveling. If dough is too sticky, let rest 2-3 minutes. Cookies continue to cook on the hot sheet after removal. Store in an airtight container at room temperature for up to 3 days; add a slice of bread to keep them soft. Freeze baked cookies for up to 3 months.

Nutrition

Keywords: small batch chocolate chip cookies, no chill cookies, quick cookies, easy cookies, late night cookies, homemade cookies

Find it online: https://spoonmira.com/perfect-small-batch-chocolate-chip-cookies-no-chilling-needed/