Small Batch Chocolate Chip Cookies
This no-chill small-batch chocolate chip cookie recipe makes just a few soft, chewy cookies with crisp edges and melty chocolate centres. Quick to mix and bake, it’s perfect for satisfying a cookie craving without planning ahead or making a full batch.
Ingredients
- 3 tbsp melted butter
- 3 tbsp soft light brown sugar
- 2 tbsp white sugar
- 1 egg yolk
- 1/4 tsp vanilla essence
- 1/2 cup flour + 1 tbsp
- 1/4 tsp baking soda
- 70 g chocolate chunks/ chips (Use milk, dark or both)
Instructions
How to bake No-chill cookie dough
- Preheat your oven to 175°C
- Melt the butter in a microwave.
- Add all the sugar to the butter and mix until fully combined. (About 2 minutes)
- Add in the egg yolk and vanilla, then stir.
- Add in the flour, baking soda and chocolate chips. Fold in with a spatula till combined.
- Portion your dough into 4 even scoops and place them onto a parchment-lined cookie sheet. (Leave about two inches between each cookie).
- Bake for 8 to 10 minutes at 175℃ fan.
- When the edges are slightly brown and the centre is still soft, remove the cookies from the oven. Top with some flaky sea salt and let them cool before serving.
How to Bake Chilled or Frozen Cookie Dough
- Portion your dough into 4 even scoops and place onto a parchment-lined cookie sheet.
- Cover the chocolate chip cookies with cling film and refrigerate for at least 1 hour (up to 24 hours)
- Preheat the oven to 175°C fan
- Bake for about 11 to 13 minutes (15 - 20 minutes for frozen cookies)
- When edges are slightly brown, and the centre is still soft, remove the cookies from the oven. Top with some flaky sea salt and let cool before serving.