The Best Small-Batch Chocolate Chip Cookies (No Chilling)
These small-batch chocolate chip cookies are soft, gooey, and ready in under 20 minutes with no chilling required. Perfect for late-night cravings or cozy nights in.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Total Time: 20 minutes
- Yield: 6 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 4 tablespoons unsalted butter, softened
- 3 tablespoons granulated sugar
- 3 tablespoons light brown sugar, packed
- 1 large egg yolk
- ½ teaspoon vanilla extract
- ¾ cup all-purpose flour (90g)
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup semi-sweet chocolate chips, plus extra for topping
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a medium mixing bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed for about 2 minutes until light and fluffy. Alternatively, use a wooden spoon and stir vigorously for 3-4 minutes.
- Scrape down the sides of the bowl. Add the egg yolk and vanilla extract, then mix on low speed until just combined.
- In a small bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the wet mixture. Mix on low speed or fold with a spatula until just a few streaks of flour remain. Do not overmix.
- Fold in the chocolate chips using a spatula until evenly distributed. The dough will be thick and slightly sticky.
- Using a cookie scoop or tablespoon, scoop out 6 equal portions of dough (about 1.5 tablespoons each) and place them on the prepared baking sheet, spacing them about 2 inches apart. Press a few extra chocolate chips on top of each dough ball.
- Bake immediately (no chilling) for 10-12 minutes, until the edges are golden brown and the centers look slightly underdone and puffy. For softer cookies, bake for 10 minutes.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack or enjoy warm.
Notes
For the softest cookies, pull them out of the oven when the centers still look slightly underdone. If your cookies spread too much, your butter was too soft or melted. For a dairy-free version, use vegan butter and dairy-free chocolate chips. For a gluten-free version, use a 1:1 gluten-free baking flour blend.
Nutrition
- Serving Size: 1 cookie
- Calories: 185
- Sugar: 14
- Sodium: 120
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 23
- Fiber: 1
- Protein: 2
Keywords: small-batch chocolate chip cookies, no chill cookies, quick cookies, easy cookies, late-night cookies