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Cozy Small-Batch Chocolate Chip Cookies: No Chill & Ready in 20

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These no-chill, small-batch chocolate chip cookies are ready in just 20 minutes, delivering perfectly soft centers with crispy edges. Made with simple ingredients and just an egg yolk for extra richness, they’re the ideal treat for a cozy evening or a quick craving.

Ingredients

Scale
  • 4 tablespoons unsalted butter, softened
  • 3 tablespoons granulated sugar
  • 3 tablespoons light brown sugar, packed
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 3/4 cup all-purpose flour, spooned and leveled
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium mixing bowl, cream together 4 tablespoons softened unsalted butter, 3 tablespoons granulated sugar, and 3 tablespoons packed light brown sugar with an electric mixer on medium speed for about 2 minutes until light, fluffy, and pale. Scrape down the sides once. If using a wooden spoon, stir vigorously for 3 minutes.
  3. Add 1 large egg yolk and 1/2 teaspoon vanilla extract. Beat on low speed just until combined, about 15 seconds. Do not overmix.
  4. In a small bowl, whisk together 3/4 cup all-purpose flour, 1/4 teaspoon baking soda, and 1/4 teaspoon salt.
  5. Pour the flour mixture into the butter mixture. Mix on low speed or fold with a spatula until just combined, with a few streaks of flour remaining.
  6. Fold in 1/3 cup semi-sweet chocolate chips gently with a spatula until evenly distributed. The dough will be thick and slightly sticky.
  7. Using a 1.5-tablespoon cookie scoop or a regular tablespoon, portion the dough into 6 equal balls. Place them on the prepared baking sheet, spacing about 2 inches apart. Press a few extra chocolate chips onto the tops if desired.
  8. Bake immediately (do not chill) for 9 to 11 minutes. The edges should be set and golden, but the centers will look soft and slightly underdone.
  9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Enjoy warm.

Notes

Do not overbake; cookies should look slightly underdone in the center when removed from the oven. Use room temperature butter for best results. For a salted brown butter variation, brown the butter before creaming. Store in an airtight container at room temperature for up to 3 days, or freeze baked cookies for up to 2 months. Raw dough can be frozen and baked directly from frozen at 350°F for 11-12 minutes.

Nutrition

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

Find it online: https://sparklechew.com/cozy-small-batch-chocolate-chip-cookies-no-chill-and-ready-in-20/