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Cozy Small-Batch Chocolate Chip Cookies: No Chilling Needed

no-bake small batch chocolate chip cookies - featured image
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These quick and easy small-batch chocolate chip cookies require no chilling and are ready in under 30 minutes. Made with melted butter for a chewy center and crispy edges, they’re the perfect comfort treat for any occasion.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 1/2 cup (100g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup (120g) all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (90g) semi-sweet chocolate chips
  • Flaky sea salt (optional, for topping)
  • 1/4 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a microwave-safe bowl, melt the butter in 20-second bursts, stirring between each. Let it cool for 2-3 minutes.
  3. Add the brown sugar and granulated sugar to the melted butter. Whisk vigorously for about 30 seconds until smooth and glossy.
  4. Add the egg yolk and vanilla extract. Whisk until combined and slightly lighter in color, about 20 seconds.
  5. In a separate small bowl, whisk together the flour, baking soda, and salt.
  6. Add the dry ingredients to the wet mixture. Fold gently with a rubber spatula until just combined. Do not overmix.
  7. Fold in the chocolate chips (and nuts if using) until evenly distributed.
  8. Scoop the dough into 6 equal balls (about 2 tablespoons each) and place them on the prepared baking sheet, spacing them about 3 inches apart.
  9. Bake immediately for 10-12 minutes, until the edges are golden brown and the centers look slightly underdone and puffy.
  10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Optionally, press a few extra chocolate chips into the tops for a bakery-style look.
  11. Serve warm. If desired, sprinkle with flaky sea salt right after baking.

Notes

For best results, let melted butter cool to bathwater temperature before mixing. Measure flour by spooning and leveling to avoid dry cookies. Baking time may vary; start checking at 10 minutes. Cookies continue to cook on the hot pan after removal. For softer cookies, bake 9-10 minutes. Store in an airtight container at room temperature for up to 3 days; place a slice of bread in the container to keep them soft. Freeze for up to 3 months.

Nutrition

Keywords: small-batch chocolate chip cookies, no chill cookies, quick cookies, easy cookies, chewy cookies, comfort food

Find it online: https://platebelle.com/cozy-small-batch-chocolate-chip-cookies-no-chilling-needed/