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Cozy Small-Batch Chocolate Chip Cookies – No Mixer Needed!

small-batch chocolate chip cookies - featured image
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These are the cookies you make when you need comfort, fast. No mixer, no softened butter, and ready in under 30 minutes, they deliver perfectly chewy edges and soft centers every time.

Ingredients

Scale
  • 4 tablespoons (57g) unsalted butter, melted and slightly cooled
  • ¼ cup (50g) granulated sugar
  • ¼ cup packed (50g) light brown sugar
  • 1 large egg yolk (about 18g), at room temperature
  • ½ teaspoon vanilla extract
  • ¾ cup (96g) all-purpose flour, spooned and leveled
  • ¼ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ½ cup (85g) semi-sweet chocolate chips

Instructions

  1. Melt the butter in a microwave-safe bowl in 15-second bursts until just melted. Let it sit for a minute or two to cool slightly.
  2. In a mixing bowl, combine the melted butter, granulated sugar, and packed brown sugar. Stir with a spatula until smooth and well combined (it will look grainy).
  3. Add the egg yolk and vanilla extract. Stir vigorously for about 30 seconds until the mixture looks glossy and slightly thickened.
  4. In a small separate bowl, whisk together the flour, baking soda, and salt. (Alternatively, whisk them directly in the wet mixture to break up clumps.)
  5. Add the flour mixture to the butter mixture. Fold gently with a spatula until just a few streaks of flour remain. Do not overmix.
  6. Fold in the chocolate chips with a few gentle strokes. The dough will be soft and slightly sticky.
  7. Cover the bowl with plastic wrap or a plate and chill in the refrigerator for exactly 15 minutes. Set a timer.
  8. While the dough chills, preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  9. After 15 minutes, remove the dough from the fridge. Scoop into 6 equal balls (about 2 tablespoons each) and place them on the prepared baking sheet, spacing about 3 inches apart. Optionally, press a few extra chocolate chips onto the tops.
  10. Bake for 10-12 minutes, rotating the pan halfway through. The cookies are done when the edges are golden brown and the centers look puffy and slightly underdone.
  11. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack or enjoy warm.

Notes

Do not over-chill the dough; 15 minutes is the sweet spot. Use a light hand when mixing to avoid tough cookies. Rotate the baking sheet halfway through for even baking. Let cookies rest on the sheet for 5 minutes after baking to set properly. For extra chewy cookies, use bread flour instead of all-purpose.

Nutrition

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

Find it online: https://ovenmila.com/cozy-small-batch-chocolate-chip-cookies-no-mixer-needed/