These small-batch chocolate chip cookies have crispy edges and soft, gooey centers, made with no chilling required and ready in under 30 minutes. Perfect for satisfying a craving without a full batch.
For best results, use room temperature egg yolk, measure flour by spooning and leveling, and do not overmix the dough. For a gluten-free version, use a 1:1 gluten-free flour blend. For vegan, use melted coconut oil or vegan butter and replace egg yolk with 1 tablespoon aquafaba mixed with 1 teaspoon cornstarch.
Keywords: small-batch chocolate chip cookies, no chill cookies, kid-approved cookies, easy cookie recipe, quick cookies