These small-batch chocolate chip cookies are quick, easy, and require no chilling. They come out perfectly golden on the edges, soft and chewy in the center, with pools of melted chocolate in every bite.
Melted butter should be warm but not hot to avoid cooking the egg yolk. Do not overmix the dough to prevent tough cookies. Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack. For make-ahead, freeze dough balls and bake from frozen, adding 1-2 minutes to bake time.
Keywords: small-batch chocolate chip cookies, no-chill cookies, easy cookie recipe, quick cookies, chewy chocolate chip cookies