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Overhead photo of small-batch chocolate chip cookies.

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!
Course Dessert
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 282kcal
Author Tracy


  • 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


  • 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!


*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.


Calories: 282kcal