Small Batch No-Chill Chocolate Chip Cookies

This easy Chocolate Chip Cookies recipe makes four delicious cookies in less than 30 minutes! Perfect for those late-night cookie cravings 😉

Let’s talk texture. Perfecting a no-chill recipe that gives you chewy, soft in the middle cookies is hard work…trust me! But, I think I’ve cracked it. These Chocolate Chip Cookies are soft and chewy in the middle, with a slight crunch on the outside. If you’ve ever had Millie’s cookies then these are a pretty decent copy-cat.

Chocolate Chip Cookies

What makes these Chocolate Chip Cookies special?

  • Small batch recipe. This recipe will yield 4 large cookies, so they’re perfect to satisfy that late-night cookie craving. Want to make a bigger batch? No problem. Just double up the ingredients and use 1 whole egg + 1 egg yolk, instead of just 1 egg yolk.
  • Ready in less than 30 minutes. No chilling required…hurrah! A few recipe tweaks mean you won’t have to chill the cookie dough. Just whip up the cookie dough, roll it into balls and bake.
  • Flavour variations. This staple cookie recipe can be easily adapted. Swap the chocolate chips for chopped nuts, M&M’s or your favourite chocolate bar chopped into chunks.
Chocolate Chip Cookies

Recipe success tips for baking these Chocolate Chip Cookies

  1. Creaming the butter and sugars. If you have an electric mixer use it for this step, it will save you time and an achy arm.
  1. Rolling the cookie balls. To stop the cookies from spreading out into thin crispy pancakes, try to roll the balls into a taller-than-wide shape. More height = less spread.
  1. Shaping the baked cookies. I like to use a large round cookie cutter to scoot the cookies into a perfectly round shape and make them a little thicker in the middle. Do this straight after you take the cookies out of the oven and whilst they’re still warm.
  1. Leave them to cool completely. I can’t express how important this step is. The cookies will be super gooey in the middle when they come out of the oven so pleaseeeee try to resist the temptation to move them or tuck in straight away. The cookies will continue to cook and set in the middle whilst they cool down, giving them that lovely chewy soft texture.
Chocolate Chip Cookie dough
Chocolate Chip Cookies

Can I chill the cookie dough?

Yes absolutely!

If you have time on your hands, you can chill the cookie dough before rolling it into balls. Just cover the bowl with clingfilm and place it in the fridge for at least 4 hours. The cookies will be smaller in size but thicker and chewier in texture.


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Small Batch No-Chill Chocolate Chip Cookies recipe (makes 4)

Ingredients

  • 80g unsalted butter, soft at room temperature
  • 40g white caster sugar
  • 85g light brown sugar
  • ½ teaspoon vanilla extract
  • 1 medium-sized egg yolk, at room temperature
  • 120g self-raising flour
  • 1 tablespoon milk, if required
  • 75g chocolate chips

Method

  1. Preheat oven to 180°C / 350°F / Gas Mark 4.
  2. Line a large flat baking tray with greaseproof paper.
  3. Cream the butter and two sugars together for 1-2 minutes until soft and lump-free.
  4. Add the vanilla extract and egg yolk and mix together.
  5. Fold in the flour until the mixture forms a dough. If the dough is a little dry, add a tablespoon of milk to bring it together.
  6. Now add 40g of the chocolate chips (save a handful for later) and fold into the cookie dough.
  7. Take two heaped tablespoons of cookie dough and use your hands to roll it into a tall shaped ball. Place on the baking tray and do not flatten. Repeat this step until all the cookie dough has been used up. Leave about 10cm between each cookie so that they have enough room to spread out.
  8. Press the remaining chocolate chips into the tops of the cookie balls.
  9. Bake for 12-14 minutes, until the cookies are lightly browned around the edges but the middle is still soft.
  10. Whilst the cookies are still warm, use a large round cookie cutter to scoot them into a perfectly round shape.
  11. Leave the cookies to cool and firm up on the baking tray for at least 20 minutes.

Store your Chocolate Chip Cookies in an airtight container, at room temperature, for up to 4 days.

Hot Chocolate Cookies

Curl up by the fire with a cosy blanket, hot drink and one of these delicious hot chocolate cookies!

These hot chocolate cookies have a gooey toasted marshmallow middle and are topped with melted chocolate and sprinkles. Enjoy the chocoately flavour of the cookies or add a teaspoon of peppermint or orange extract to turn them into a special festive treat.

Hot Chocolate Cookies

How to make hot chocolate cookies

Baking these cookies couldn’t be easier.

Mix. You’ll start by making the cookie dough. My recipe uses two types of sugar and an extra egg yolk for added richness and chewiness. Totally optional, but try adding a teaspoon of peppermint or orange extract to take your hot chocolate cookies to the next level!

Chill. This step cannot be skipped. Cover the bowl with clingfilm and put the cookie dough in the fridge to chill for at least 4 hours or overnight. This will develop the flavours and improve the texture.

Bake. Roll the cookie dough into balls and bake for 8 mins. Then push a marshmallow into the middle of each cookie and put them back in the oven for another 2-3 mins.

Enjoy. Leave your cookies to cool slightly on the baking tray for 10 minutes, then grab a hot drink, tuck in and enjoy!

chocolate cookie dough
marshmallow cookies
Hot Chocolate Cookies

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Hot Chocolate Cookies (makes 10)

Ingredients

160g unsalted butter
125g caster sugar
100g dark muscovado sugar – I used Billingtons
1 teaspoon peppermint or orange extract (optional)
1 medium egg + 1 medium egg yolk, at room temperature
175g self-raising flour
75g cocoa powder
100g white chocolate chunks
10 large marshmallows
20g milk chocolate
Christmas sprinkles

Method

Start by making the cookie dough
  1. Add the self-raising flour and cocoa powder to a bowl and stir through until combined.
  2. In a separate bowl, melt the butter in 20-second blasts in the microwave until it turns to liquid.
  3. Add the two sugars, extract (if you’re using it), whole egg and egg yolk to the melted butter and mix together with a wooden spoon until combined.
  4. Now add the flour cocoa mix and the chocolate chunks (saving a handful for later) and fold together until the mixture comes together to form a dough.
  5. Cover the bowl with clingfilm and chill for a minimum of 4 hours, or overnight for best results.
Time to bake
  1. Preheat oven to 180°C and line two large baking trays with greaseproof paper. Take the cookie dough out of the fridge and leave at room temperature for 10 minutes.
  2. Take a heaped tablespoon of cookie dough and use your hands to roll it into a ball. Place on the baking tray and push the leftover chocolate chunks into the top of the cookie ball. Repeat this for all 10 cookies. Remember to leave about 5-8cm between each cookie so they have enough room to spread out. You may have to bake them in batches.
  3. Bake for 8 minutes.
  4. Take them out of the oven and gently push a marshmallow into the middle of each cookie.
  5. Return to the oven for further 2-3 minutes until the cookies have firmed up around the edge and the marshmallow is lightly toasted.
  6. Leave to cool on the baking tray for 15 minutes, before transferring to a cooling rack.
Decorate the cookies
  1. Melt the milk chocolate and drizzle it over the cookies.
  2. Scatter the Christmas sprinkles on top.

Store your hot chocolate cookies in an airtight container for up to 3 days.

M&M Chocolate Chip Cookies

Chewy on the outside and gooey in the middle, these M&M chocolate chip cookies are dangerously delicious.

Made using a chocolate flavoured cookie dough, dark chocolate chips and chocolate M&M’s, these cookies are perfect for chocolate lovers and are so so moreish. I’ll admit I did eat three in one day, but I do have to taste test!

m&m cookies

Baking M&M Chocolate Chip Cookies is easy!

The recipe starts by making a simple chocolate cookie dough. It uses the same ingredients as my go-to cookie dough recipe, but some of the flour is subbed with cocoa powder. All the other steps in the recipe still apply:

  • Melt the butter for extra chewiness
  • Use a mix of light and brown sugar to give the cookies a chewy edge and gooey middle
  • Add an extra egg yolk for increased richness

Once the dough is made, dark chocolate chips (you can swap for milk chocolate if you prefer) and M&M’s are folded into the dough. Then it’s straight in the fridge to chill for at least 4 hours or even better overnight, and yes chilling is a MUST!

M&M chocolate cookie dough

Once you’ve painstakingly been clock watching and the chill time is up, it’s time to roll the dough into balls, press a few more M&M’s on top and bake in the oven. Although the chill time can take a while, the baking time is real quick – 10-14 minutes at tops!

The baking time all depends on your oven temperature as everyone’s is different, but I would always set the oven to 180°C and initially set your timer to 10 minutes. The outer edge should be firm and darker in colour, and the middle still soft but not wet. The cookies will continue to cook as they cool out of the oven, so it’s always best to take them out a little under-baked. Give them 5-10 minutes to cool and then you’re free to enjoy your M&M chocolate chip cookies!

M&M Chocolate cookie dough balls
M&M Chocolate cookie

Ingredients (makes 12 cookies)

160g unsalted butter
100g caster sugar
150g light brown sugar
1 teaspoon vanilla extract
1 medium egg + 1 medium egg yolk, at room temperature
175g self-raising flour
75g cocoa powder
100g dark/milk chocolate chips
100g M&M’s

Method

Start by making the cookie dough.

Add the self-raising flour and cocoa powder to a bowl and stir through until combined.

In a separate bowl, melt the butter in 20-second blasts in the microwave until it turns to liquid. Add the two sugars and mix together. Add the vanilla extract, whole egg and egg yolk and mix. Now add the dry ingredients and fold together until the mixture forms a dough.

Add the chocolate chips and M&M’s (saving a handful of each for later) and fold together. Cover the bowl with clingfilm and chill for a minimum of 4 hours, or overnight for best results.

Time to bake!

Preheat oven to 180°C and line two large baking trays with greaseproof paper. Take the cookie dough out of the fridge and leave at room temperature for 10 minutes.

Take a heaped tablespoon of cookie dough and use your hands to it into a ball. Place on the baking tray. Push the leftover chocolate chips and M&M’s into the top of the cookie ball.

Repeat this step until all the cookie dough has been used up. Leave about 5-8cm between each cookie so they have enough room to spread out. You may have to bake the cookies in batches.

Bake for 10-12 minutes, until the cookies have firmed up around the edge but the middle is still soft. Cool for 10 minutes on the baking tray, before transferring to a cooling rack.

Store the cookies in an airtight container for up to 3 days, or wrap in clingfilm and foil and freeze for up to 1 month.

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