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Easy Small-Batch Chocolate Chip Cookies – No Chill & Perfect

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These small-batch chocolate chip cookies require no chilling and come together in about 20 minutes. With crisp edges, gooey centers, and simple pantry ingredients, they’re perfect for a quick treat.

Ingredients

Scale
  • 4 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Melt butter in a microwave-safe bowl in 15-second bursts. Let cool for 2 minutes.
  3. In a medium bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth and glossy, about 30 seconds.
  4. Add egg yolk and vanilla extract; whisk until fully combined and creamy.
  5. In a small bowl, whisk together flour, baking soda, and salt.
  6. Add dry ingredients to wet ingredients; fold with a rubber spatula until just combined. Do not overmix.
  7. Fold in chocolate chips until evenly distributed. Dough will be thick and slightly sticky.
  8. Using a 1.5-tablespoon cookie scoop, portion dough into 6 to 8 balls. Place on prepared baking sheet, spacing 2 inches apart.
  9. Bake for 9 to 11 minutes, until edges are golden brown and centers look slightly underdone and puffy.
  10. Cool on baking sheet for 5 minutes, then transfer to a cooling rack. Serve warm or at room temperature.

Notes

For softer cookies, bake for 9 minutes. For crispier edges, bake for 11 minutes. Let butter cool slightly before mixing to prevent flat cookies. Use room temperature egg yolk for best results.

Nutrition

Keywords: small-batch chocolate chip cookies, no chill cookies, easy cookie recipe, quick cookies, chocolate chip cookies

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