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Cozy Small-Batch Chocolate Chip Cookies: Easy No-Chill Recipe

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These thick, soft, and gooey chocolate chip cookies come together in under 20 minutes with no chilling required. Perfect for late-night cravings or a quick dessert, this small-batch recipe yields 6 perfect cookies with crispy edges and melty centers.

Ingredients

Scale
  • 4 tablespoons (57g) unsalted butter, melted and slightly cooled
  • 1/4 cup (50g) packed light brown sugar
  • 2 tablespoons (25g) granulated sugar
  • 1 large egg yolk, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 cup plus 1 tablespoon (75g) all-purpose flour, spooned and leveled
  • 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. In a medium microwave-safe bowl, melt the butter in 20-second bursts until just melted. Let it cool for 2 minutes.
  3. Add the brown sugar and granulated sugar to the melted butter. Whisk vigorously for about 30 seconds until the mixture looks like wet sand and has slightly lightened in color.
  4. Add the egg yolk and vanilla extract. Whisk until smooth and glossy, about 20 seconds.
  5. Sprinkle the flour, baking soda, and salt over the wet mixture. Fold with a rubber spatula until just combined—no flour streaks remain.
  6. Fold in the chocolate chips until evenly distributed. The dough will be soft and slightly sticky.
  7. Use a 1.5-tablespoon cookie scoop or two spoons to portion the dough into 6 equal balls. Place them on the prepared baking sheet, spacing about 2 inches apart. Do not flatten.
  8. Bake for 9-11 minutes, until the edges are golden brown and the centers look slightly underdone and puffy.
  9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack or serve warm.

Notes

For best results, let melted butter cool for 2-3 minutes before mixing. Use room temperature egg yolk. Pull cookies from the oven when centers still look slightly underdone—they will continue to set on the hot baking sheet. Store in an airtight container at room temperature for up to 3 days; add a slice of bread to keep them soft. Unbaked dough can be frozen for up to 3 months.

Nutrition

Keywords: small-batch chocolate chip cookies, no-chill cookies, easy cookie recipe, quick cookies, late-night cookies, soft chocolate chip cookies

Find it online: https://prismtaste.com/cozy-small-batch-chocolate-chip-cookies-easy-no-chill-recipe/