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.
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.
Recipe success tips for baking these Chocolate Chip Cookies
- 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.
- 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.
- 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.
- 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.
Can I chill the cookie dough?
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)
- 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
- Preheat oven to 180°C / 350°F / Gas Mark 4.
- Line a large flat baking tray with greaseproof paper.
- Cream the butter and two sugars together for 1-2 minutes until soft and lump-free.
- Add the vanilla extract and egg yolk and mix together.
- 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.
- Now add 40g of the chocolate chips (save a handful for later) and fold into the cookie dough.
- 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.
- Press the remaining chocolate chips into the tops of the cookie balls.
- Bake for 12-14 minutes, until the cookies are lightly browned around the edges but the middle is still soft.
- Whilst the cookies are still warm, use a large round cookie cutter to scoot them into a perfectly round shape.
- 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.