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Easy Small-Batch Chocolate Chip Cookies (No Mixer) Recipe

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These small-batch chocolate chip cookies are made without a mixer, using simple pantry ingredients. They yield 6 to 8 perfectly chewy cookies with crisp edges and gooey centers, ideal for a late-night craving or a cozy night in.

Ingredients

Scale
  • 4 tablespoons (56g) unsalted butter
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1 large egg yolk
  • 1 teaspoon (5ml) vanilla extract
  • 1 cup (120g) all-purpose flour
  • 1/2 teaspoon (2g) baking soda
  • 1/4 teaspoon (2g) salt
  • 1/2 cup plus 2 tablespoons (100g) semi-sweet chocolate chips
  • Optional: flaky sea salt, chopped nuts, vanilla bean paste

Instructions

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Melt the butter in a microwave-safe bowl in 15-second bursts or in a small saucepan over low heat. Let cool for 2 minutes.
  3. In a medium bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk vigorously for about 30 seconds until the mixture looks like wet sand.
  4. Add the egg yolk and vanilla extract. Stir until smooth and glossy.
  5. In a separate small bowl, whisk together the flour, baking soda, and salt.
  6. Add the dry ingredients to the wet mixture. Fold gently with a spatula until just combined—do not overmix.
  7. Fold in the chocolate chips (and any optional add-ins). Reserve a few chips to press onto the tops of the dough balls.
  8. For best texture, cover the bowl and refrigerate the dough for 15 to 30 minutes (optional but recommended).
  9. Using a 1.5-tablespoon cookie scoop or two spoons, portion the dough into 6 to 8 equal balls. Place them on the prepared baking sheet about 2 inches apart. Press extra chocolate chips onto the tops.
  10. Bake for 9 to 11 minutes, until the edges are golden and the centers are puffy and slightly underdone.
  11. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

For the best texture, chill the dough for at least 15 minutes. Underbake slightly for gooey centers. Press extra chocolate chips on top for a bakery look. Store in an airtight container at room temperature for up to 3 days; add a slice of bread to keep them soft. Freeze baked cookies or raw dough balls for up to 3 months.

Nutrition

Keywords: small-batch chocolate chip cookies, no mixer cookies, easy cookie recipe, chewy chocolate chip cookies, late-night cookies

Find it online: https://bitesienna.com/easy-small-batch-chocolate-chip-cookies-no-mixer-recipe/