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These Small Batch Chocolate Chip cookies require no chill time and can be made in 20 minutes. This is a no mixer cookie recipe that makes 6 cookies and is the best when you are having a cookie craving and need one super fast!
Ever get a SERIOUS craving for an ooey gooey warm and chocolatey chocolate chip cookie?
YES ALL THE TIME AM I RIGHT?
Usually I like to store some extra dough or extra baked cookies in my freezer for when I need a quick easy to bake treat. I learned that trick while I was in pastry school and it has served me well.
These chewy coffee chocolate chip cookies and these salted caramel chocolate chip cookies are perfect for just that. My easy skillet chocolate chip cookie is GREAT for when you have a few people over.
But when I don’t have any reserves left (I know, the horror), and I don’t feel like making a whole batch of cookies, I make these small batch chocolate chip cookies!
Why these are special
- This recipe only takes 20 minutes to make! You’ll use melted butter so theres no waiting for the butter to soften.
- This is a no chill recipe.
- They can be made in one bowl and do not require a mixer.
- Unlike other cookie recipes like these brownie cookies, which make about 18 cookies, this recipe only makes 6 cookies.
- They are a little crisp on the edges but so super soft and chewy on the inside. The chocolate just oozes out of the center and if you sprinkle a little Maldon on top, they are straight up irresistible.
Ingredients needed
All you need are regular baking pantry staple ingredients but in less quantities:
- melted butter- no need to waste time softening butter! This helps with the texture of the cookie.
- brown sugar– for moisture and chewiness.
- white sugar-for sweetness.
- 1 egg yolk- not the whole egg! A whole egg is too big for this small recipe so just use the yolk.
- vanilla extract– for flavor
- all purpose flour– for bulk
- baking powder– for leavening
- baking soda– another leaving agent
- salt– to enhance the flavor
- chocolate chips– I like to use semi sweet chocolate chips but you can use any kind.
- Maldon – fancy salt to sprinkle on top (optional but also highly recommend).
How to make small batch cookies
- First melt the butter and combine it with the sugars together in a bowl. Use a wooden spoon or spatula until a paste forms. Then add the egg and vanilla and mix until combined.
- Add the flour, baking powder, baking soda, and kosher salt. Mix until the cookie dough forms. Next add in the chocolate chips. Save a handful to add to the top of each scoop of dough before baking.
- Scoop out uniform scoops using an ice cream or large cookie scoop. If you only have a tablespoon, use two per each scoop.
- Preheat oven to 350° F. Press the extra bits of chocolate onto the frozen dough scoops and bake for 12-14 mins depending on how crispy you like the edges. Sprinkle with Maldon when they come out of the oven, let cool for 3 mins and devour.
How to store and freeze
Storing: Honestly you shouldnt need to know this because you should just eat all the cookies but if you need to store them, store them in an airtight container or ziplock bag on your counter.
Freezing: Place the cookie dough balls or baked cookies in a freezer safe bag if you want to freeze them.
How to make these into 1 dozen cookies
Double the recipe! Yes it is that easy.
Lemme know if you make these! I made them late one night with no plans to put them on the blog but then they were SO insanely good, I just had to share! Please let me know in the comments below if you love them too!
Tips for cookie success
- Measure your flour correctly. The best way to do that is with a kitchen scale. If you want to use measuring cups, spoon flour into your measuring cup and level off with a knife. Never scoop flour with your measuring cup, you will use too much flour.
- To make the cookies flatter, bang the pan of cookies on the counter when it comes out of the oven. This will flatten the cookie and make the chocolate more melty.
- To make cookies perfectly round, place a larger round cookie cutter or glass over the hot cookie when it comes out of the oven. Move your hand in a circular motion to scoot the cookie around the cutter. This will round out the edges to make them look perfectly round.
What makes a cookie chewy?
Using just the egg yolk and more brown sugar than white sugar will ensure you have a very chewy cookie!
Troubleshooting
Why are my cookies crumbly and dry? This is probably because you used to much flour. Remember not to measure flour by scooping it with your measuring cup, Use a kitchen scale or the spoon and level method I described above.
Why are my cookies thick? Same as above! If you use too much flour your cookies wont spread and they will be too thick.
Variations
- Add in nuts of choice
- Use white chocolate chips
- Add m&m’s or other candies!
Have more cookie craving? Try these recipes:
- The Best Oatmeal Chocolate Chip Cookies Ever
- Funfetti Cookies
- Chocolate Orange Shortbread Cookies
- Coffee Cookies
- Brownie Cookies
20 Minute Small Batch Chocolate Chip Cookies
Ingredients
- 1/4 cup unsalted butter melted, (56.5 g)
- 1/3 cup brown sugar (65g)
- 1 tbsp granulated sugar
- 1 egg yolk large (no whites)
- 1/2 tsp vanilla extract
- 3/4 cup all-purpose flour (90g)
- 1/8 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp kosher salt
- 3/4 cup semi sweet chocolate chips (120g)
- Maldon optional garnish
Instructions
- Preheat the oven to 350° F and line a cookie sheet with parchment paper.
- In a medium sized microwave safe bowl melt the 1/4 cup butter. Add the 1/3 cup brown sugar and 1 tbsp white sugar and mix till smooth.
- Add the egg yolk and 1/2 tsp vanilla extract and mix again.
- Add in the 3/4 cup flour, 1/8 tsp baking powder, 1/4 tsp baking soda, and 1/8 tsp kosher salt and stir till dough forms.
- Stir in the 3/4 cup chocolate chips. Leave out a handful of chocolate on the side and add the rest in to the batter. Mix.
- Scoop out the dough using a 3 tbsp cookie scoop, or using two tablespoons for one cookie dough ball. Press the leftover chocolate pieces all over the tops of each cookie. Place on a cookie sheet leaving 1.5 inch space between each one and bake for 12-14 minutes or until the bottom of the cookie is golden brown
- Sprinkle with Maldon or salt if you want!
Love the idea of a small batch version of chocolate chip cookies! Totally agree with you about chopping up a good quality chocolate bar rather than using chips. Plus the Maldon on the top really puts these over the top. Pinning for later!
YAY! Thank you! I am so glad you agree! It totally makes all the difference!
This sounds fabulous but I have a real thing for crunchy choc chip cookies, is it possible to modify this small batch? Sorry for asking.
Hey Jess! I would suggest these instead https://frostingandfettuccine.com/crispy-and-chewy-giant-perfect-cookies/ !
My dough was dry and clumpy, not sure what I did wrong?
Hi Wendy! That’s super frustrating, I’m wondering if you followed the exact recipe? I would love to help you troubleshoot.
I like the idea of small batch cookies! They seemed so easy and hassle free to make and sure enough, it was effortless.. and the end result-truly satisfying -amazing in taste and texture! 😊
Thank you so much! I am so glad you loved this recipe, so appreciate your rating and comment!
I just tried this recipe 3 times (I’m a science teacher in distance learning, and we were testing variables, so I chose to test the texture of butter- melted, softened, and cold). I had the exact same results as another commenter- all 3 times, the dough was extremely crumbly, regardless of the texture of the butter. I was extremely careful to keep everything else identical (to make a true variable test). The flavor was excellent- but I had to press the dough in my hand into a round shape. Perhaps the additional 1/4 cup of flour is too much?
Hey Joanne! Thanks for trying this so many times, it could be that the dough just needs to be mixed more as I know many people have had success with this recipe. Sorry it didn’t work out for you but appreciate the comment!
These are my GO TO chocolate chip cookie recipe and that’s saying a lot bc I consider myself to be somewhat of a connoisseur lol. Do yourself a favor and make these cookies tonight!
AHHHH Thank you SO much Katie!! That means so much coming from a cookie connoisseur!!! Thank you!!
Can’t wait to try this recipe. I only have whole wheat flour and wondering what other changes should I make to ensure they come out amazing.
Great question! I wouldn’t recommend making these with more that 50% whole wheat flour otherwise the texture wont be the same, they can spread a lot and wont be as chewy. If you try it, let me know how it goes!