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Easy Small-Batch Chocolate Chip Cookies: No Chill Dough

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These quick and easy small-batch chocolate chip cookies require no chilling and are ready in about 20 minutes. Perfect for late-night cravings, they have chewy edges, soft centers, and plenty of melty chocolate.

Ingredients

Scale
  • 4 tablespoons (57g) unsalted butter, melted
  • 1/4 cup (50g) packed brown sugar
  • 2 tablespoons (25g) granulated sugar
  • 1 large egg yolk (about 18g)
  • 1/2 teaspoon (2ml) vanilla extract
  • 1/2 cup plus 2 tablespoons (75g) all-purpose flour
  • 1/4 teaspoon (1g) baking soda
  • 1/4 teaspoon (1.5g) salt
  • 1/3 cup (60g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a small baking sheet with parchment paper or a silicone baking mat.
  2. Melt the butter in a microwave-safe bowl in 20-second intervals or in a small saucepan over low heat. Let cool for a minute or two.
  3. In a medium mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk until smooth and the sugar has started to dissolve, forming a thick paste.
  4. Add the egg yolk and vanilla extract. Whisk until well combined and slightly lighter in color, about 30 seconds.
  5. Sprinkle the flour, baking soda, and salt over the wet mixture. Fold with a rubber spatula or wooden spoon until just combined. Do not overmix; a few streaks of flour are fine.
  6. Fold in the chocolate chips until evenly distributed. Reserve a few chips to press onto the tops of the dough balls if desired.
  7. Portion the dough into 4 to 6 equal-sized balls using a small cookie scoop or tablespoon. Place them on the prepared baking sheet about 2 inches apart.
  8. Bake for 9 to 11 minutes, until the edges are golden brown and the centers look slightly underdone and puffy.
  9. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely, or enjoy warm.

Notes

For softer cookies, bake for 9 minutes. For crispier edges, bake for 11 minutes. If you have time, chilling the dough balls for 30 minutes will yield slightly thicker, chewier cookies. Measure flour correctly by spooning it into the measuring cup and leveling off with a knife to avoid dry cookies.

Nutrition

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

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