Small Batch Chocolate Chip Cookies: Best No-Chill Recipe
This small batch chocolate chip cookie recipe delivers 6 perfect cookies in under 20 minutes with no chilling required. Crispy edges, soft gooey centers, and simple pantry ingredients make it the ultimate solution for late-night cravings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 4 tablespoons unsalted butter, melted and slightly cooled (57g)
- 3 tablespoons granulated sugar (38g)
- 3 tablespoons light brown sugar, packed (43g)
- 1 large egg yolk (about 18g)
- 1/2 teaspoon vanilla extract
- 1/2 cup minus 1 tablespoon all-purpose flour (60g)
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup semi-sweet chocolate chips (60g)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Melt the butter in a microwave-safe bowl in 20-second bursts until just melted. Let it cool slightly if steaming.
- Add granulated sugar and packed light brown sugar to the melted butter. Whisk vigorously for about 30 seconds until smooth and glossy.
- Add the egg yolk and vanilla extract. Whisk until the mixture is thick, smooth, and slightly lighter in color, like thick caramel sauce.
- Sprinkle flour, baking soda, and salt over the wet mixture. Fold gently with a spatula or wooden spoon until just combined—do not overmix.
- Fold in the chocolate chips with a few strokes. The dough will be soft and slightly sticky.
- Scoop the dough into 6 equal balls using a 1.5-tablespoon cookie scoop or spoon. Place on the prepared baking sheet, spacing about 2 inches apart. Do not flatten.
- Bake immediately for 9-11 minutes. At 9 minutes, cookies will be soft and puffy with golden edges; at 11 minutes, more golden throughout. For gooey centers, bake 9 minutes 30 seconds.
- Let cookies rest on the hot baking sheet for 5 minutes—they continue baking from residual heat. Then transfer to a cooling rack.
Notes
Don’t overmix the dough—mix just until flour disappears. Use a kitchen scale for accuracy if possible. Watch baking time closely; ovens vary. The 5-minute rest on the baking sheet is crucial for proper setting. Cookies are best enjoyed warm within 12 hours. For vegan option, use 4 tablespoons vegan butter and replace egg yolk with 1 tablespoon aquafaba mixed with 1/2 teaspoon cornstarch.
Nutrition
- Serving Size: 1 cookie
- Calories: 185
- Sugar: 14
- Sodium: 95
- Fat: 11
- Saturated Fat: 7
- Carbohydrates: 22
- Fiber: 1
- Protein: 2
Keywords: small batch chocolate chip cookies, no chill cookies, quick cookies, easy cookie recipe, late night cookies, 6 cookies