Go Back
Homemade No-chill Small-batch Chocolate Chip Cookies photo

No-chill Small-batch Chocolate Chip Cookies

Bake these No-chill Small-batch Chocolate Chip Cookies in under 30 minutes for a quick, gooey treat!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies:
  • 2/3 cup All-purpose flour measured by weight or using the spoon and sweep method
  • 1/4 teaspoon Baking soda
  • 1/8 teaspoon Salt
  • 1/4 cup Butter melted and slightly cooled
  • 1/3 cup Brown sugar
  • 2 tablespoons Granulated sugar
  • 1/2 teaspoon Vanilla extract
  • 1 large Egg yolk
  • 1/2 cup Semi-sweet chocolate chips

Equipment

  • Mixing Bowl
  • Whisk
  • Spatula
  • Baking sheet
  • Cookie scoop

Method
 

Instructions
  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: In a mixing bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
  3. Step 3: In another bowl, combine the melted butter, brown sugar, granulated sugar, and vanilla extract. Whisk until smooth and creamy.
  4. Step 4: Add the egg yolk to the wet mixture and whisk until fully incorporated.
  5. Step 5: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  6. Step 6: Fold in the semi-sweet chocolate chips until evenly distributed.
  7. Step 7: Drop the dough onto a prepared baking sheet, leaving space for spreading. Bake for 10-12 minutes.
  8. Step 8: Let cool on the baking sheet briefly before transferring to a wire rack. Enjoy!

Notes

  • Store cookies in an airtight container for up to 3 days.
  • Freeze cookie dough balls for up to 3 months.
  • Reheat in the microwave or oven for a warm treat.