No-chill Small-batch Chocolate Chip Cookies

Name: No-chill Small-batch Chocolate Chip Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 serving
Ingredients: 2/3 cup (80g) all-purpose flour; 1/4 teaspoon baking soda; 1/8 teaspoon salt; 1/4 cup (2oz) butter; 1/3 cup (66g) brown sugar; 2 tablespoons (25g) granulated sugar; 1/2 teaspoon vanilla extract; 1 large egg yolk; 1/2 cup (3oz) semi-sweet chocolate chips

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5.0

585 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
6
Calories
282 kcal
Course
Dessert

No-chill Small-batch Chocolate Chip Cookies

Jack Kelley

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Easy small-batch chocolate chip cookies that use melted butter and require no chill time so you can enjoy them almost instantly!

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Ingredients

Servings

2/3 cup (80g) all-purpose flour measured by weight or the spoon and sweep method*
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 cup (2oz) butter melted and slightly cooled
1/3 cup (66g) brown sugar
2 tablespoons (25g) granulated sugar
1/2 teaspoon vanilla extract
1 large egg yolk
1/2 cup (3oz) semi-sweet chocolate chips

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Instructions

Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
In a small bowl, whisk together flour, baking soda, and salt.
In a medium bowl, whisk together the butter and brown and granulated sugars. Add egg yolk and vanilla and whisk until well-combined. Stir in the flour mixture until just mixed and fold in the chocolate chips.
Drop dough by rounded spoonfuls (just under two ounces) onto your prepared cookie sheet (for the most perfectly round cookies, roll into ball first), and bake for 9 to 12 minutes, until the cookies just look set. Cool on the cookie sheet and enjoy!

Notes

*To measure using the Spoon and Sweep Method, spoon flour into your measuring cup and sweep excess off with the flat of a knife. This will give you the most accurate measurement next to weighing.
If your dough is dry or crumbly, you probably ended up with a particularly small egg yolk so there wasn't enough liquid in the dough. You can add a little milk or water by the half teaspoon, just enough so that everything comes together and there are no dry bits of flour at the bottom of the bowl.