Easy small-batch chocolate chip cookies that use melted butter and require no chill time so you can enjoy them almost instantly!
Hey, fellow cookie lovers, has this ever happened to you:Â You find yourself with a craving for cookies, but then it’s FOREVER AND EVER before you can actually eat them? Butter must be left out to soften and then dough chilled, and by that time, ugh, you don’t even want cookies anymore, you WANTED SOME THEN!! WHY IS THE WORLD THE WORST!? (I may turn into a toddler when I want cookies…)
Well no more, here’s a recipe for instant gratification cookies, a No-chill Small-batch Chocolate Chip Cookie recipe that I created mostly for myself (see the above reasons) but that I’m sharing with you because we’re friends.
They’re instant gratification chocolate chip cookies because they go from the thought Hey, I could really go for some cookies right now, to eating some cookies in about 20 minutes.
They use melted butter so there is zero waiting time for butter to come to room temperature, and you don’t have to chill them! That’s right, throw this cookie dough together with no planning needed, and then they can go right into the oven.
They come out soft, a little chewy, and packed full of chocolate chips. And as per usual, like my Small-batch Buckeye Brownie Cookies and Small-batch Gingerbread Cookies, this is a small-batch cookie recipe, so it makes just a half dozen chocolate chip cookies.
How you choose to distribute those is up to you, though I vote for being a cookie monster and eating two for breakfast and then hiding the rest of them at the back of your freezer so you don’t have to share. (Give them five minutes to soften just the tiniest bit before eating and they make a fabulous frozen treat!)
No-chill Small-batch Chocolate Chip Cookies
Easy small-batch chocolate chip cookies that use melted butter and require no chill time so you can enjoy them almost instantly!
Ingredients
- 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) unsalted butter melted and slightly cooled
- 1/3 cup (66g) brown sugar
- 2 tablespoons (25g) white sugar
- 1/2 teaspoon vanilla extract
- 1 large egg yolk
- 1/2 cup (3oz) semi-sweet chocolate chips
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!
Recipe 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.
This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you and it helps keep the lights on around here/pay my student loans. 😉
Ria says
I made this with my children and it turned out so delicious and easy. We had a good time. Thankyou for your recipe
Greetings from Indonesia
Tracy says
Thanks so much, Ria! I’m so happy you and the kids enjoyed them!
Elaine says
I got 9 fairly generous cookies out of it. My hubby says they’re really good!
Not sure why, but I can’t seem to get the rating stars to light up, and the print function didn’t work. I tried with 2 different browsers.
Tracy says
Thanks, Elaine! Glad the hubs enjoyed them! Thanks for reporting the rating/print issue. My tech guy is on it, and hopefully it will be fixed tomorrow.
Gayatri says
Any way of making these eggless?
Tracy says
Hi, I’ve never tried it, but I’m sure you could. Here’s a good resource for eggless baking: https://www.biggerbolderbaking.com/egg-substitutes-for-baking/ If you do try, please report back how it turns out!
Davina Browning says
OMG !!!!! I have tried probably around 20 recipes for cookies over the years and gave up on them as they were go revolting and then this morning i tried these and YAY!!!! They were great i might add a little more vanilla next time tho but i am sooooo impressed . Thank you. I will try your small batch gingerbread men next , also had a disaster with them a few weeks ago. Do you have a small batch chewy gingerbread man recipe?
Tracy says
Thank you, Davina!! So happy to hear this!
As for the gingerbread, the small-batch gingerbread recipe on the site is a little chewy, but not super super chewy. For max chewiness, definitely pull them from the oven closer to 9 minutes than than 14. You might want to bake a couple cookies at a time and experiment to see what yields the best results for you. Hope you enjoy them!
Desiree says
Love them….me and little girl…. easy and delicious! Thanks
Tracy says
So glad you both enjoyed them, Desiree!
Sarina says
I stumbled onto this recipe a couple weeks ago and I’ve made them 4 or 5 times since. They’re amazing and quick, my daughter and partner ADORE them. I finally got a mixer so I can do bigger batches but I’ll be revisiting this one often.
Tracy says
I’m so happy that your family enjoys the cookies, Sarina! Thanks for taking the time to let me know!!
Michelle says
Just the right size of recipe for a little helper to help with … My son loved making these and said they were yummy.
Tracy says
So happy he enjoyed them, Michelle! Thanks for letting me know!
Yolanda Green says
This recipe was ABSOLUTELY PERFECT for my project. They were so good!!! I also cheated and add a tiny bit more of butter and oh my goodness!! This will be my new “go to” choc. chip cookie recipe. Thank you for this recipe.
Tracy says
Thank you! Thrilled you enjoyed them, Yolanda!!
Jaime says
I’ve made these twice now and my family loves them! In fact, my 8-year-old just exclaimed, “they are legendary “. Haha. Thanks for the great recipe, I’ve been searching for the perfect one for years.
Tracy says
Lol. Sounds like you are raising an excellent kid. 😉 So happy you guys enjoy the cookies!
nina says
not sure if this has been asked, but how long does the dough keep in the fridge?
Tracy says
You can keep this dough in the fridge (tightly covered) for up to 3 days. The chilled dough won’t spread as much as the cookies in the photos though, so if you want flatter cookies, let the dough sit on the cookie tray at room temperature for 10 to 20 minutes before baking.
Jessi says
Just made these and they’re the best cookies I’ve ever eaten!!! So soft and fluffy and chewy! Gotta make a double batch next time for sure!
Tracy says
Thanks, Jessi! So happy you liked them!
Krista says
I didnt have any brown sugar, so i added half a box of pudding mix, and two tbsp of flax seed. I also used a vegan butter and Ener-g egg replaced. And they. are. DIVINE. WHAT A GREAT RECIPE!!!!
Tracy says
Thanks for the detailed comment, this is so helpful for people who want to make these vegan. So glad they worked out for you!
RL says
Can I double this easily by doubling all ingredients?
Tracy says
Yes. Just make sure to measure the flour carefully (too much flour becomes really apparent when you double the recipe), and if the dough doesn’t quite come together, you can add a *tiny* bit of milk so it does. Hope you enjoy the cookies!
Steph says
So, here’s my problem- if I make a giant batch of cookies, I’ll eat a giant batch of cookies. These were so good, and the small batch was perfect for our family of three to get a little sweets fix without going overboard. My son loved helping make them too. Thanks for the recipe, can’t wait to try your others!
Tracy says
I’m so glad your family enjoyed these and your son got to help out. Baking with mom is always so fun!