Small-Batch Chocolate Chip Cookies (No Chill, Soft & Chewy)
These small-batch chocolate chip cookies are soft, chewy, and perfectly balanced with lightly crisp edges. This no-chill recipe is quick, easy, and tested to prevent spreading—perfect when you want homemade cookies without a full batch.
Servings: 10 cookies
Calories: 160kcal
Equipment
- half-sheet baking sheet
Ingredients
- ¼ cup butter room temperature
- ¼ cup brown sugar packed
- 2 tablespoons granulated sugar
- 1 large or extra-large egg yolk
- ½ teaspoon pure vanilla extract
- ⅔ cup all-purpose flour plus one tablespoon
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup semi-sweet chocolate chips
- Optional: sea salt sprinkle
Instructions
- Preheat the oven to 365°F. Line a baking sheet with parchment paper.
- Cream the butter and sugars: In a medium bowl, beat the butter, brown sugar, and granulated sugar with a hand mixer for about 2 minutes, until light and fluffy.
- Add the egg yolk and vanilla: Mix until smooth and fully incorporated.
- Combine dry ingredients: Add the flour, baking soda, baking powder, and salt. Stir gently with a fork to combine.
- Mix the dough: Use a rubber spatula to mix until just combined. Do not overmix.
- Fold in chocolate chips: Stir in the chocolate chips until evenly distributed. Let the dough rest for 5 minutes to allow the flour to fully absorb.
- Scoop the dough: Use a 1-tablespoon cookie scoop to portion the dough onto the prepared baking sheet, spacing cookies about 2 inches apart.
- Bake: Bake for 9–11 minutes, or until the edges are set and lightly golden and the centers still look soft.
- Cool: Let the cookies cool on the baking sheet for 3–4 minutes, then transfer to a wire rack to cool completely.
- Optional: Sprinkle lightly with flaky sea salt immediately after removing from the oven.
Notes
Use properly softened butter: It should be soft but not shiny or greasy
Don’t skip the egg yolk adjustment: This is key to preventing spread
Watch your flour: Use the spoon-and-level method when measuring it. Too little = spreading, too much = dry cookies.
If your dough feels very soft or your kitchen is warm, you can add an additional teaspoon to a tablespoon of flour as needed.
Bake slightly hotter: 365°F helps set the edges faster
Let cookies rest: They firm up as they cool
Nutrition
Calories: 160kcal | Carbohydrates: 19g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 126mg | Potassium: 81mg | Fiber: 1g | Sugar: 11g | Vitamin A: 172IU | Calcium: 19mg | Iron: 1mg
