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Cozy Small-Batch Chocolate Chip Cookies: No Chilling Needed

small-batch chocolate chip cookies - featured image
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These quick and easy small-batch chocolate chip cookies require no chilling and deliver perfectly crispy edges with soft, chewy centers. Made with simple pantry ingredients, they’re perfect for late-night cravings or a cozy night in.

Ingredients

Scale
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 1/4 cup packed light brown sugar (50g)
  • 2 tablespoons granulated sugar (25g)
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour (60g), spooned and leveled
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup semi-sweet chocolate chips (about 60g)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a small microwave-safe bowl, melt the butter in 20-second bursts until just melted. Set aside to cool for about 2 minutes.
  3. In a small mixing bowl, combine the melted butter with both sugars. Whisk vigorously for about 30 seconds until smooth and glossy.
  4. Add the egg yolk and vanilla extract. Whisk until fully combined and the mixture looks like thick, shiny caramel.
  5. In a separate small bowl, whisk together the flour, baking soda, and salt.
  6. Add the dry ingredients to the wet mixture. Fold gently with a spatula just until no flour streaks remain. Do not overmix.
  7. Fold in the chocolate chips until evenly distributed. The dough will be soft and slightly sticky.
  8. Divide the dough into 4 equal pieces. Roll each into a ball and place on the prepared baking sheet, spaced well apart. Do not flatten.
  9. Bake immediately for 10-12 minutes, until edges are golden brown and centers look slightly puffy and set. For softer cookies, bake 10 minutes; for crispier edges, bake 12 minutes.
  10. Let cookies rest on the hot baking sheet for 2-3 minutes, then transfer to a cooling rack or plate.

Notes

For best results, use room temperature egg and slightly cooled melted butter. Do not overmix the dough. Cookies continue to bake on the hot sheet after removal. For a sea salt finish, sprinkle flaky sea salt on top right after baking. For gluten-free, use a 1:1 gluten-free baking flour blend. For vegan, use vegan butter and replace egg yolk with 1 tablespoon aquafaba mixed with 1/2 teaspoon cornstarch.

Nutrition

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

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