No-chill Small-batch Chocolate Chip Cookies
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
6
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Calories
282 kcal
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Course
Dessert
No-chill Small-batch Chocolate Chip Cookies
Description
The recipe mixes dry ingredients—flour, baking soda, and salt—separately before combining them with a blend of melted butter and sugars. Adding only the egg yolk limits moisture for a firmer dough, while vanilla provides aroma. Chocolate chips fold in for bursts of sweetness. Dropping spoonfuls of dough onto a baking sheet then baking at a moderate temperature results in cookies that hold their shape and have a balanced chew.
This small-batch recipe avoids chilling which makes it convenient for quick preparation. The texture is achieved by using a measured flour amount and by including only the yolk, which reduces liquid content and produces a tender yet structured crumb. Rolling dough into balls helps yield evenly shaped cookies.
If dough crumbles due to a small egg yolk or dryness, adding small amounts of milk or water can help bring ingredients together. The spoon and sweep flour measuring method or weighing flour ensures accuracy for consistent results.
Ingredients
- 2/3 cup all-purpose flour measured by weight or the spoon and sweep method, 80g
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup butter melted and slightly cooled, 2oz
- 1/3 cup brown sugar
- 2 tablespoons granulated sugar 25g
- 1/2 teaspoon vanilla extract
- 1 egg large, yolk
- 1/2 cup semi-sweet chocolate chips 3oz
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
- Use the spoon and sweep method for measuring flour for best accuracy if you do not weigh the flour.
- If dough is dry or crumbly, add milk or water by half teaspoons just enough to bring dough together without excess moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Calories | 282kcal | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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