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Best Small-Batch Chocolate Chip Cookies (Kid-Approved, No Chill)

small-batch chocolate chip cookies - featured image
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These small-batch chocolate chip cookies are ready in under 20 minutes with no chilling required. They have gooey centers, crispy edges, and are made with simple pantry ingredients.

Ingredients

Scale
  • 4 tablespoons (57g) unsalted butter, melted
  • ¼ cup (50g) light brown sugar, packed
  • 2 tablespoons (25g) granulated sugar
  • 1 large egg yolk (about 18g)
  • ½ teaspoon vanilla extract
  • 1 tablespoon (15ml) whole milk
  • ¾ cup (96g) all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅓ cup (60g) semi-sweet chocolate chips
  • Flaky sea salt for sprinkling (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Melt the butter: Place 4 tablespoons (57g) of unsalted butter in a microwave-safe bowl. Microwave in 15-second bursts until just melted—about 30 seconds total. Let it cool for 1 minute.
  3. Mix the wet ingredients: In a medium bowl, whisk together the melted butter, ¼ cup (50g) packed light brown sugar, and 2 tablespoons (25g) granulated sugar until smooth and slightly thickened, about 30 seconds. Add 1 large egg yolk, ½ teaspoon vanilla extract, and 1 tablespoon (15ml) whole milk. Whisk until fully combined and glossy.
  4. Add the dry ingredients: Sprinkle ¾ cup (96g) all-purpose flour, ¼ teaspoon baking soda, and ¼ teaspoon salt over the wet mixture. Use a rubber spatula to fold together gently until just combined—about 10 to 12 strokes. A few streaks of flour are okay.
  5. Fold in the chocolate chips: Add ⅓ cup (60g) semi-sweet chocolate chips. Fold 4 to 5 times until evenly distributed. The dough will be soft and slightly sticky.
  6. Scoop the dough: Using a cookie scoop or tablespoon, portion the dough into 8 equal balls (about 1.5 tablespoons or 30g each). Place them on the prepared baking sheet, spacing them about 2 inches apart. Do not flatten them.
  7. Optional: Sprinkle a tiny pinch of flaky sea salt on top of each dough ball.
  8. Bake: Place the baking sheet on the middle rack. Bake for 9 to 11 minutes. At 9 minutes, the edges will be golden and the centers will look slightly underdone and puffy. For crisper cookies, bake 11 minutes; for softer cookies, pull them at 9 minutes.
  9. Cool on the pan: Let the cookies rest on the baking sheet for 5 minutes. They will continue to set during this time. After 5 minutes, transfer to a cooling rack or plate. Serve warm or at room temperature.

Notes

Measure flour correctly by spooning it into the measuring cup and leveling off with a knife. Use room temperature egg yolk to prevent the melted butter from seizing. Start checking cookies at 9 minutes as ovens vary. Let cookies cool completely before storing in an airtight container at room temperature for up to 3 days. For freezing, scoop dough into balls and freeze on a baking sheet, then store in a freezer bag; bake from frozen adding 2 minutes to baking time.

Nutrition

Keywords: small-batch chocolate chip cookies, no chill cookies, kid-approved cookies, easy cookie recipe, quick cookies

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