Quick & Chewy Small Batch Chocolate Chip Cookies (No Chill, No Mixer, 20 Mins!)
Craving a warm, gooey chocolate chip cookie but don’t want a whole dozen calling your name? This incredible small batch chocolate chip cookie recipe is your ultimate solution. Designed for those urgent cookie emergencies, it requires absolutely no chill time and can be mixed, baked, and enjoyed in just 20 minutes from start to finish. Best of all, there’s no stand mixer needed – just a bowl and a whisk! This recipe makes 6 perfect cookies, delivering that classic chewy texture with deliciously crisp edges and a buttery, chocolatey explosion in every bite. It’s truly the best when you need that homemade chocolate chip cookie fix, super fast!
Why You’ll Love These Easy Small Batch Cookies
Do you ever get that serious, undeniable craving for an ooey-gooey, warm chocolate chip cookie? Yes, absolutely all the time, right? The smell of freshly baked cookies filling your home is pure bliss, but sometimes, a full batch just feels like too much effort or too many temptations. That’s precisely why these small batch chocolate chip cookies are a game-changer.
These aren’t just any cookies; they are engineered for perfection in a small quantity. Each cookie boasts a deeply rich, buttery flavor, a wonderfully chewy interior, and those irresistible crisp edges that everyone adores. The combination of perfectly melted chocolate chips with the tender dough creates a harmonious balance that’s truly a match made in heaven. And the best part? You can satisfy that craving in less time than it takes to decide what movie to watch!
As a professional baker, I’ve tried countless chocolate chip cookie recipes over the years. Out of all the other variations, I always come back to this simple yet phenomenal small batch chocolate chip cookie recipe. It consistently delivers the best texture with the perfect distribution of chocolate chips. It’s quick, easy, and always a crowd-pleaser, even if the “crowd” is just you!
The Secret to Super Chewy Cookies
What gives these cookies their unparalleled chewiness? It comes down to two key ingredients and their ratios: using just the yolk of an egg and a higher proportion of brown sugar to white sugar. After many rounds of testing and tweaking, I perfected this combination. The egg yolk provides richness and helps with chewiness without adding excess moisture that can make cookies cakey, while the molasses in brown sugar keeps the cookies moist and soft.
Perfect for Any Craving or Occasion
Whether it’s a sudden late-night craving, a sweet treat for a small gathering, or just because you deserve a little indulgence, these small batch cookies fit the bill. While this recipe is ideal for when you need just a few cookies, I also have other favorite variations for different needs:
- For a crowd, I often make these mini chocolate chip cookies – kids absolutely love them, and it’s definitely hard to eat just one!
- If you’re looking for a dairy-free option, you can follow my recipe for dairy-free chocolate chip cookies.
- And for those times you’re out of brown sugar, don’t fret! Try my chocolate chip cookies without brown sugar recipe.
- These small batch oatmeal chocolate chip cookies are another excellent option for a quick and satisfying treat!
How to Make These Chewy Small Batch Chocolate Chip Cookies
The beauty of this recipe lies in its simplicity. With minimal equipment and a straightforward process, you’ll have delicious cookies in no time. Here’s a visual guide to the main steps:
Common Troubleshooting: Why is My Cookie Dough Dry and Crumbly?
I’ve made this specific small batch chocolate chip cookie recipe at least 50 times, and it consistently yields a perfect, pliable dough. However, some readers occasionally report their batter being dry and crumbly. If you encounter this, here’s what’s likely happening and how to fix it:
The most common culprit for dry or crumbly dough is inaccurate flour measurement. Because this is a small batch recipe, the precision of your ingredient measurements is even more critical than in a larger recipe. Even a slight excess of flour can drastically alter the dough’s consistency.
You need to weigh your flour instead of using a measuring cup. When you scoop flour directly with a measuring cup, you inevitably pack it down, resulting in significantly more flour than intended. This excess flour absorbs too much moisture, leading to a dry, stiff, and crumbly dough that won’t spread properly when baked.
If you don’t own a kitchen scale (which I highly recommend for baking accuracy, especially for small batches!), then use the “spoon and level” method:
- Lightly spoon flour into your measuring cup until it’s overflowing.
- Use the flat back of a knife or a straight edge to level off the excess flour from the top of the cup.
- Do not, I repeat, do not scoop your flour with a measuring cup. This small but crucial step will make all the difference in achieving that perfectly chewy cookie texture. As a professional baker, I can’t emphasize this enough – it’s a foundation of good baking!
Additionally, sometimes it takes a little bit longer for the flour to fully absorb into the rest of the wet ingredients. Don’t give up too soon; just keep mixing gently until a uniform dough forms.
Storing and Freezing Your Small Batch Cookies
Honestly, with only six cookies, you might not need these tips because they tend to disappear fast! But just in case you manage to resist eating them all immediately, here’s how to store them:
- Storing Baked Cookies: Store any leftover baked cookies in an airtight container or a zip-top bag at room temperature on your counter. They will remain fresh and chewy for up to 3-4 days. For an extra touch of freshness, you can place half a slice of bread in the container with them – it helps keep them soft!
- Freezing Baked Cookies: Once completely cooled, place the baked cookies in a freezer-safe bag or airtight container. Freeze for up to 3 months. When ready to enjoy, let them thaw at room temperature, or warm them slightly in the microwave for a fresh-out-of-the-oven experience.
- Freezing Cookie Dough: This is a fantastic option for future cravings! Scoop the cookie dough balls onto a parchment-lined baking sheet and freeze until firm (about 30 minutes). Then, transfer the frozen dough balls to a freezer-safe bag. Freeze for up to 3 months. When ready to bake, you can bake them directly from frozen, adding an extra 2-4 minutes to the baking time.
Scaling Up: Making a Dozen Cookies
If your craving is a bit bigger, or you simply want more than six cookies, it’s incredibly easy to scale this recipe. Simply double all the ingredients to make a full batch of 12 cookies. All other instructions and baking times should remain the same!
More Troubleshooting Tips for Perfect Cookies
Beyond flour measurement, here are a few other common issues and how to solve them for perfect chewy chocolate chip cookies every time:
- Why are my cookies thick and not spreading? Just like with dry and crumbly cookies, thick cookies that don’t spread are often a symptom of too much flour. When there’s too much dry ingredient, the dough is too stiff to relax and spread in the oven. Ensure you’re measuring your flour correctly using a kitchen scale or the spoon and level method. Another less common reason could be that your oven isn’t hot enough, or your baking powder/soda has expired.
- My cookies are burning on the bottom but raw on top. This can happen if your oven temperature is uneven. Consider getting an oven thermometer to ensure your oven is accurately heating to 350°F (175°C). Also, make sure your baking sheet is light-colored; dark baking sheets absorb more heat and can cause bottoms to burn.
- Can I use a different type of chocolate? Absolutely! While semi-sweet chocolate chips are classic, feel free to experiment with milk chocolate, dark chocolate, or even a mix of chopped chocolate bars for pools of melted chocolate throughout. Chocolate chunks also work wonderfully for larger pockets of melty goodness.
- Should I use cold butter or melted butter? This recipe specifically calls for melted butter, which is key to its chewy texture and no-chill aspect. Melted butter disperses more evenly and contributes to a denser, chewier cookie rather than a cakey one that softened butter might produce.
How to Make Perfectly Round Cookies
Want those picture-perfect, bakery-style round cookies? There’s a simple trick that professional bakers use! To make your cookies perfectly round, you need a circular cookie cutter that is slightly larger than your baked cookies. As soon as your cookies come out of the oven, while they are still hot and pliable, place the cookie cutter over a cookie. In a quick, circular motion, “scoot” or swirl the cookie cutter around the cookie. This gentle action will mold the warm cookie into a beautiful, perfectly round circle. This technique only works while the cookies are hot, so act fast!
20 Minute Small Batch Chocolate Chip Cookies (Just 6!)
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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
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Preheat your oven to 350° F (175° C) and line a cookie sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
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In a medium-sized microwave-safe bowl, melt the 1/4 cup unsalted butter. Once melted, add the 1/3 cup brown sugar and 1 tbsp granulated sugar. Mix vigorously with a whisk until the sugars are well incorporated into the butter and the mixture is smooth and slightly glossy.
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Add the large egg yolk (ensuring no whites are present) and 1/2 tsp vanilla extract to the wet ingredients. Mix again until everything is thoroughly combined and the mixture is uniform.
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Gradually add the 3/4 cup all-purpose flour, 1/8 tsp baking powder, 1/4 tsp baking soda, and 1/8 tsp kosher salt to the wet mixture. Stir gently with a spoon or spatula until a cohesive cookie dough forms. Be careful not to overmix; stop once no dry streaks of flour remain.
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Stir in most of the 3/4 cup semi-sweet chocolate chips. For that classic bakery look, reserve a small handful of chocolate chips to press onto the tops of the cookie dough balls before baking.
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Scoop out the dough using a 3 tbsp cookie scoop (this creates perfectly sized cookies), or use two tablespoons to form individual cookie dough balls. Press the reserved chocolate pieces onto the tops of each cookie dough ball for an aesthetically pleasing finish.
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Place the 6 cookie dough balls on your prepared cookie sheet, ensuring you leave approximately 1.5 inches of space between each one to allow for spreading. Bake for 12-14 minutes, or until the edges are golden brown and the centers are still slightly soft and gooey.
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Immediately upon removing from the oven, if desired, sprinkle a pinch of flaky sea salt (like Maldon) over the warm cookies. This enhances the chocolate flavor beautifully. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely, or just enjoy them warm!
Notes
To make the cookies perfectly round, use a cookie cutter that is larger than the cookie and place it over the cookie as soon as it comes out of the oven. In a circular fast motion, scoot the cookie cutter around the cookie to make it perfectly round.
This has to be done when warm or it won’t work!
If your dough is dry and crumbly, you didn’t measure the flour correctly! Make sure to measure precisely, ideally by weight (90g), as this is a small batch recipe and even a little bit more flour can change the dough from perfect to dry. If you don’t have a scale, use the spoon and level method for flour.