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Cozy Small-Batch Chocolate Chip Cookies: No Chill & Ready in 25 Min

small-batch chocolate chip cookies - featured image
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These no-chill chocolate chip cookies are quick, easy, and absolutely delicious. With crispy edges, soft centers, and melty chocolate, they’re the perfect comfort treat ready in under 25 minutes.

Ingredients

Scale
  • 1/2 cup (1 stick or 113g) unsalted butter, melted and slightly cooled
  • 1/2 cup (100g) light brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (125g) all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (170g) 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 20-second bursts until just melted. Let it cool for a minute or two.
  3. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and combined (about 30 seconds).
  4. Add the egg and vanilla extract. Whisk vigorously for about 1 minute until the mixture is pale, smooth, and slightly thickened.
  5. In a separate medium bowl, whisk together the flour, baking soda, and salt until no lumps remain.
  6. Add the dry ingredients to the wet ingredients. Fold gently with a rubber spatula or wooden spoon until just combined. Do not overmix.
  7. Fold in the chocolate chips until evenly distributed. Optionally, reserve a few chips to press onto the tops of the dough balls before baking.
  8. Using a 1.5-tablespoon cookie scoop or two spoons, portion the dough into 8 equal balls (about 2 tablespoons each). Place them on the prepared baking sheet, spacing about 2 inches apart. Flatten each ball slightly with your palm.
  9. Bake for 10-12 minutes. At 10 minutes, the edges will be golden brown and the centers will look slightly underdone and puffy. For softer cookies, bake 10 minutes; for crispier, bake 12 minutes.
  10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

For best results, use room temperature egg and slightly cooled melted butter. Do not overmix the dough. Let the dough rest on the baking sheet for 5 minutes before baking for better texture. For bakery-style cookies, press extra chocolate chips on top and sprinkle with flaky sea salt after baking.

Nutrition

Keywords: chocolate chip cookies, small batch, no chill, quick cookies, easy cookies, comfort food

Find it online: https://leilameals.com/cozy-small-batch-chocolate-chip-cookies-no-chill-and-ready-in-25-min/