Small-Batch Chocolate Chip Cookies (No chilling required)

This small-batch chocolate chip cookie recipe is so easy that you can make it in a cereal bowl and bake right away. NO CHILLING REQUIRED. (Unless you want to, of course)

If you’ve ever made chocolate chip cookies before, you can skip ahead to the recipe. I would recommend reading on, though, because you may learn something new.

Ingredients for a Super chewy chocolate chip cookie

• butter (unsalted or slightly salted)
• granulated sugar
• soft light brown sugar
• eggs (only an egg yolk for this small batch cookie recipe)
• plain flour
• baking soda aka bicarbonate of soda (NOT baking powder)
• chocolate chips(milk, dark or both)
• flaky sea salt to top (optional)

How to make these SMALL-BATCH chocolate chip cookies

step1: Melt the Butter in a small microwave safe bowl

Heat the butter until mostly melted. (Around 30 seconds) If the butter hasn’t melted fully, give it a quick stir. The residual heat should finish the job.

If that hasn’t helped, pop the bowl back into the microwave for another 10 seconds.

You can also heat this butter on a stove in a small pot, just take it off the heat when just melted and pop it into a bowl to cool.

Step 2: Mix in your sugar really well

Add in both the brown and white sugar. Brown sugar will give you a chewy cookie, while the white sugar will give your cookie crispy edges and help it spread—the perfect balance.

Use a flat spatula and give it a mix. It takes about a minute for the sugar to incorporate into the butter fully. If you can still see pools of butter along the edges of the bowl, keep mixing till that is gone.

step 3: Add in your egg yolk and vanilla

This is a small batch of cookies, so you will only need an egg yolk. Feel free to use any vanilla extract you have.

step 4: Add in your dry ingredients

Adding all your dry ingredients at once will lessen the mixing and help evenly incorporate the ingredients. Stir the mixture until just combined before adding the chocolate chips.

step 5: Shape and bake your small-batch chocolate chip cookies

If you would like to enjoy the cookies straight away, shape, place it onto a parchment-lined baking tray and pop it in a preheated oven for about 8 minutes.

When the edges are brown and the middle is still underbaked, remove them from the oven and top with some flaky sea salt.

Let the cookies cool on the baking tray before transferring them to a baking rack. (Or enjoy them straight from there)

Top tips for the best small-batch chocolate chip cookies

TIp 1: Make a cookie dough for two

For an easy Valentine’s Day dessert or date night treat, combine two scoops of the cookie dough into a ceramic ramekin and bake. Serve with a scoop or two of ice cream and two spoons.

Tip 2: Don’t make chocolate chip cookies

You can use this cookie dough recipe and swap out the milk and dark chocolate chips for other mix-ins. Just be sure to use a similar amount because too much or too little of the mix-ins can affect the texture of the resulting cookie.

tip 3: Refrigerate your cookie dough

I love this small-batch chocolate chip cookie recipe because there is no need to chill the cookie dough before baking.

However, if you would like to ‘amp’ up the flavour of your chocolate chip cookies, shape your dough and place it on a parchment-lined baking tray.

Cover it with cling film and refrigerate for at least an hour or up to 24 hours before baking.

Frequently Asked Questions

Q: Can I double this recipe?

I would not recommend doubling this recipe as its ratio is perfectly portioned to make a small batch of chocolate chip cookies. Doubling it won’t yield the same gooey chocolate chip cookies.

Let me know on Pinterest or by email if you would like to see a full batch chocolate chip cookie recipe.

Q: Can I make the SMALL-BATCH chocolate chip cookie dough ahead?

Absolutely! Refrigerate (for up to 24 hours) or freeze the cookie dough until you’re ready to bake. Just remember to increase the time to about 12 – 15 minutes.

I would recommend shaping your dough and refrigerating it for a few hours before placing it into freezer-safe bags and freezing.

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