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Easy Small-Batch Chocolate Chip Cookies: Ready in 20 Minutes

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These small-batch chocolate chip cookies are ready in about 20 minutes with no chilling required. They yield six perfectly golden cookies with crispy edges and soft, gooey centers, using simple ingredients and one bowl.

Ingredients

Scale
  • 4 tablespoons (57g) unsalted butter, melted
  • 3 tablespoons (40g) light brown sugar, packed
  • 2 tablespoons (25g) granulated sugar
  • 1 large egg yolk (about 18g)
  • 1/2 teaspoon vanilla extract
  • 1/2 cup plus 1 tablespoon (75g) all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup (60g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Melt the butter in a microwave-safe bowl in 15-second intervals until mostly melted. Stir until completely liquid. Let cool for about 2 minutes.
  3. In a medium mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk until smooth and slightly thickened, about 30 seconds.
  4. Add the egg yolk and vanilla extract. Whisk vigorously for about 20 seconds until pale, smooth, and slightly lighter in color.
  5. In a small bowl, whisk together the flour, baking soda, and salt.
  6. Add the flour mixture to the butter mixture. Fold gently with a rubber spatula or wooden spoon until just combined.
  7. Fold in the chocolate chips until evenly distributed. Reserve about 6 chips to press onto the tops of the cookies before baking.
  8. Scoop the dough into 6 equal balls, about 2 tablespoons each. Place on the prepared baking sheet, spacing about 3 inches apart.
  9. Gently press the reserved chocolate chips into the tops of each dough ball.
  10. Bake immediately for 10-12 minutes, rotating the pan halfway through. The cookies are done when the edges are golden brown and the centers look slightly underdone and puffy.
  11. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack or plate.
  12. Enjoy warm, about 10 minutes after they come out of the oven.

Notes

For best results, use a kitchen scale for accuracy. If cookies spread too much, the butter was too warm or flour was under-measured. If too thick, dough was overmixed or too much flour was added. Let cookies cool on the pan for 5 minutes before moving.

Nutrition

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

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