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Best Small-Batch Chocolate Chip Cookies (Kid-Approved, No Mixer)

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These small-batch chocolate chip cookies are made with simple ingredients, no mixer required, and ready in under 30 minutes. Perfect for a quick, kid-approved treat with crispy edges and soft, chewy centers.

Ingredients

Scale
  • ½ cup unsalted butter, melted and slightly cooled
  • ⅓ cup granulated sugar
  • ⅓ cup packed light brown sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup semi-sweet chocolate chips
  • Optional: flaky sea salt for sprinkling

Instructions

  1. Preheat your 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 or small saucepan. Let it cool for 2-3 minutes.
  3. In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk vigorously for about 30 seconds until smooth and slightly thickened.
  4. Add the egg yolk and vanilla extract. Whisk until well combined and glossy.
  5. In a separate small bowl, whisk together the flour, baking soda, and salt.
  6. Add the dry ingredients to the wet ingredients. Fold gently with a rubber spatula until just combined.
  7. Fold in the chocolate chips. Reserve a few chips to press into the tops of the dough balls.
  8. Scoop the dough into 8 equal portions (about 1.5 tablespoons each). Roll into balls and place on the prepared baking sheet, spaced about 2 inches apart.
  9. Press a few extra chocolate chips into the tops of each dough ball.
  10. Bake for 10-12 minutes, until golden brown around the edges but still soft in the center.
  11. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
  12. If using flaky sea salt, sprinkle on top while the cookies are still warm.

Notes

For best results, use room temperature egg yolk. Spoon and level the flour to avoid dry cookies. Underbake slightly for chewy centers. Rotate the pan halfway through baking for even browning. Store in an airtight container for up to 3 days; add a slice of bread to keep them soft. Freeze baked cookies for up to 3 months or raw dough balls for up to 3 months.

Nutrition

Keywords: small-batch chocolate chip cookies, no mixer cookies, kid-approved cookies, easy chocolate chip cookies, quick cookies

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