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Quick No-Mixer Chocolate Chip Cookies: Best Small Batch

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This quick no-mixer chocolate chip cookies small batch recipe comes together in about 20 minutes with simple ingredients. Perfect for last-minute cravings, these cookies have crispy edges, soft centers, and melty chocolate pockets.

Ingredients

Scale
  • 4 tablespoons (56g) unsalted butter, melted
  • ¼ cup (50g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • ¾ cup (96g) all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (90g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Melt the butter: Place 4 tablespoons of unsalted butter in a microwave-safe bowl and heat in 20-second bursts until just melted. Stir with a fork—it should be liquid but not bubbling hot. If too hot, let sit for a minute.
  3. Mix the sugars into the melted butter: Add ¼ cup granulated sugar and ¼ cup packed light brown sugar. Stir vigorously with a wooden spoon until the mixture looks like wet sand and smells amazing, about 30 seconds.
  4. Add the egg yolk and vanilla: Drop in 1 large egg yolk and ½ teaspoon vanilla extract. Stir until everything is combined and the mixture looks smooth and glossy. Don’t overmix—just until uniform.
  5. Add the dry ingredients: Sprinkle ¾ cup all-purpose flour, ¼ teaspoon baking soda, and ¼ teaspoon salt over the wet mixture. Stir gently at first to avoid a flour cloud, then mix until just combined. A few streaks of flour are okay.
  6. Fold in the chocolate chips: Add ½ cup semi-sweet chocolate chips and fold them in with a few strokes. The dough will be thick and slightly sticky. If too soft, pop in the fridge for 5 minutes.
  7. Scoop the dough: Use a cookie scoop or tablespoon to portion the dough into 8 equal balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes: The cookies should look golden around the edges but still soft and slightly puffy in the center.
  9. Cool on the baking sheet for 5 minutes: This is crucial. The cookies are fragile when hot. Let them set up on the sheet, then transfer to a cooling rack.
  10. Enjoy warm or at room temperature: These are divine warm with melty chocolate, but also fantastic once fully cooled with a perfect chewy texture.

Notes

Don’t overmix the dough once flour is added to avoid tough cookies. If your kitchen is warm, chill the dough for 10-15 minutes before baking to prevent spreading. For bakery-quality cookies, press extra chocolate chips on top right after baking. Store in an airtight container at room temperature for up to 3 days; place a slice of bread in the container to keep them soft. Freeze baked cookies for up to 3 months or freeze raw dough balls and bake from frozen, adding 2-3 minutes to baking time.

Nutrition

Keywords: chocolate chip cookies, small batch cookies, no mixer cookies, quick cookies, easy cookies, chewy cookies

Find it online: https://cookluma.com/quick-no-mixer-chocolate-chip-cookies-best-small-batch/