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Best Easy Small-Batch Chocolate Chip Cookies (No Chill)

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These lighter small-batch chocolate chip cookies are proof that you don’t need a complicated recipe or a ton of butter to make something truly satisfying. They come together in under 20 minutes, use ingredients you already have, and deliver that perfect chewy-with-crispy-edges texture.

Ingredients

Scale
  • 1 tablespoon (14g) unsalted butter, melted
  • 1 tablespoon (14g) coconut oil, melted
  • 3 tablespoons (45g) light brown sugar, packed
  • 2 tablespoons (25g) granulated sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • ½ cup (60g) whole wheat pastry flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 tablespoon (15ml) milk (any kind)
  • ¼ cup (45g) semi-sweet chocolate chips
  • Optional: flaky sea salt for sprinkling

Instructions

  1. Preheat your oven to 350°F (175°C). Line a small baking sheet with parchment paper.
  2. Melt the butter and coconut oil together in a small microwave-safe bowl in 20-second bursts until just melted, about 30-40 seconds total. Stir until smooth. Let cool for 2 minutes.
  3. Whisk in the brown sugar and granulated sugar vigorously for about 30 seconds until it looks like wet sand.
  4. Add the egg yolk and vanilla extract. Whisk until smooth, creamy, and slightly lighter in color, about 20 seconds.
  5. Stir in the milk until combined.
  6. In a separate small bowl, whisk together the whole wheat pastry flour, baking soda, and salt.
  7. Fold the dry ingredients into the wet ingredients using a rubber spatula until just combined. Do not overmix.
  8. Fold in the chocolate chips until evenly distributed. Reserve a few chips to press into the tops of the cookies before baking.
  9. Using a cookie scoop or tablespoon, scoop six equal portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Press a few extra chocolate chips into the tops.
  10. Bake immediately for 9-11 minutes, rotating the pan halfway through. The cookies are done when the edges are golden brown and the centers look slightly underdone and puffy.
  11. Let the cookies rest on the hot baking sheet for 5 minutes. If using flaky sea salt, sprinkle it on now.
  12. Transfer to a wire rack to cool completely, or eat one warm.

Notes

Don’t skip the cooling step for the butter mixture. Measure your flour correctly by spooning it into the cup and leveling it off. Rotate your baking sheet halfway through. Trust the visual cues over the timer. Use a light-colored baking sheet.

Nutrition

Keywords: small-batch chocolate chip cookies, no chill cookies, healthy cookies, whole wheat cookies, lighter cookies, easy cookie recipe

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