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Perfect Small-Batch Cookies: No-Chill Chocolate Chip

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These perfect small-batch chocolate chip cookies changed my mind about what’s possible when you’re short on time but still craving that fresh-from-the-oven magic. They’re the kind of cookies that make you wonder why you ever waited around for dough to chill in the first place.

Ingredients

Scale
  • 4 tablespoons (57g) unsalted butter, melted
  • 3 tablespoons (38g) granulated sugar
  • 3 tablespoons (38g) light brown sugar, packed
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • ½ cup + 1 tablespoon (75g) all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅓ cup (60g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C) and position a rack in the center. Line your baking sheet with parchment paper.
  2. Melt the butter in a microwave-safe bowl for about 30 seconds, or in a small saucepan over low heat. Let it cool for a minute if hot.
  3. In a medium bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and glossy, about 30 seconds.
  4. Add the egg yolk and vanilla extract to the butter-sugar mixture. Whisk until fully combined, about 15 seconds.
  5. In a small separate bowl, whisk together the flour, baking soda, and salt.
  6. Add the dry ingredients to the wet ingredients all at once. Fold gently with a rubber spatula until just combined, about 10 to 15 strokes.
  7. Fold in the chocolate chips, reserving a few to press onto the tops of the dough balls later.
  8. Let the dough rest for exactly 5 minutes.
  9. Scoop the dough into 6 equal portions, about 1.5 tablespoons each. Place them on the prepared baking sheet, spacing them at least 2 inches apart. Press a few reserved chocolate chips into the tops.
  10. Bake for 9 to 11 minutes, rotating the sheet halfway through. The cookies are done when the edges are golden brown and the centers look slightly underbaked and puffy.
  11. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Weigh your ingredients for best results. Don’t skip the 5-minute rest. Use a light-colored baking sheet. Rotate the pan halfway through baking. Underbake slightly for gooey centers. Let cookies cool on the pan for 5 minutes before transferring.

Nutrition

Keywords: small-batch cookies, no-chill chocolate chip cookies, quick cookies, easy cookies, chocolate chip cookies for two

Find it online: https://oracooks.com/perfect-small-batch-cookies-no-chill-chocolate-chip/