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Quick Small-Batch Chocolate Chip Cookies (No Chill)

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These quick small-batch chocolate chip cookies require no chill time and come together in under 30 minutes. With chewy edges and soft centers, they are the perfect treat when a cookie craving hits.

Ingredients

Scale
  • 4 tablespoons (56 grams) unsalted butter, melted and slightly cooled
  • 3 tablespoons (36 grams) granulated sugar
  • 3 tablespoons (36 grams) light brown sugar, packed
  • 1 large egg yolk (about 18 grams)
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (60 grams) all-purpose flour, spooned and leveled
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup (60 grams) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Melt the butter: Place 4 tablespoons (56 grams) of unsalted butter in a microwave-safe bowl and heat in 15-second bursts until just melted. Let it cool for 2 to 3 minutes.
  3. Mix the sugars and butter: In a medium mixing bowl, whisk together the melted butter, 3 tablespoons (36 grams) granulated sugar, and 3 tablespoons (36 grams) packed light brown sugar until smooth and combined, about 30 seconds.
  4. Add the egg yolk and vanilla: Drop in 1 large egg yolk (about 18 grams) and 1/2 teaspoon vanilla extract. Whisk vigorously for about 1 minute until the mixture is thick, pale, and slightly fluffy.
  5. Combine the dry ingredients: In a small separate bowl, whisk together 1/2 cup (60 grams) all-purpose flour, 1/4 teaspoon baking soda, and 1/4 teaspoon salt.
  6. Fold the dry ingredients into the wet: Add the flour mixture to the butter-sugar mixture. Use a rubber spatula to fold gently until just combined. Do not overmix.
  7. Add the chocolate chips: Fold in 1/3 cup (60 grams) chocolate chips. Reserve a few chips to press onto the tops of the cookies after scooping.
  8. Scoop the dough: Using a 1.5-tablespoon cookie scoop or a regular tablespoon, portion the dough into 6 to 8 equal balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
  9. Press extra chips on top (optional): Press those reserved chocolate chips onto the tops of the dough balls.
  10. Bake immediately: Place the baking sheet in the preheated oven and bake for 10 to 12 minutes. At 10 minutes, the edges should be golden brown and the centers should look slightly underdone and puffy.
  11. Cool on the baking sheet: Let the cookies rest on the hot baking sheet for 5 minutes. After 5 minutes, transfer them to a cooling rack or a plate.
  12. Enjoy warm: These are best eaten warm, within 15 minutes of baking.

Notes

Don’t overmix the dough. Use room temperature egg yolk if possible. Weigh your flour for best results. Let cookies cool on the baking sheet for 5 minutes before moving. For softer cookies, bake for 9-10 minutes. For crispier cookies, bake for 12 minutes.

Nutrition

Keywords: small-batch cookies, no chill cookies, quick chocolate chip cookies, easy cookie recipe, 30 minute cookies

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