This easy recipe for Small-batch Chocolate Chip Cookies makes six perfect cookies in 20 minutes.
I call these cookies my instant-gratification chocolate chip cookies because they go from cookie desire to cookie reality in 20 minutes.
These photos have been updated. Don’t worry, you’re in the right place. 🙂
The Best Small-batch Chocolate Chip Cookies Recipe
This recipe is designed to make the best chocolate chip cookies possible FAST. It uses melted butter so there is zero waiting time for butter to come to room temperature AND you don’t have to chill the dough.
So you can throw these cookies together with no planning needed and then pop them right into the oven.
It will make half-a-dozen chocolate chip cookies, and they come out soft, a little chewy, and packed full of gooey, melty chocolate chips.
How you choose to distribute those six cookies is up to you, though I vote for being a cookie monster and eating two for breakfast and then hiding the rest of them at the back of your freezer so you don’t have to share.
How to Make Small-batch Chocolate Chip Cookies
- Start with melted and slightly cooled butter. Your butter should NOT be hot to the touch as it can cause bits of your egg to cook if it’s too warm. Mix the butter with granulated sugar and brown sugar.
- Add the yolk from a large egg and vanilla. Make sure you’re working with a large egg or you might not have enough liquid in your dough for it all to come together.
- Add flour, measured precisely, and the other dry ingredients. Flour measurement is really important in small-batch recipes. Measure by weight or using the spoon and sweep method (stir the flour in your container to fluff it up and then spoon it into your measuring cup, sweep excess off with the flat of a knife). Too much flour can lead to a dry, sandy dough.
- Add chocolate chips. This recipe calls for semi-sweet, but you can use any chips you prefer (or add M&Ms and make M&M Cookies ).
- Bake. Do not overbake your cookies! Bake just until the cookies look set and then pull them from the oven. They might still seem a little gooey, but they’ll continue cooking on the hot baking sheet as it cools.
Tips and Tricks
Can I freeze these cookies? Yes! Just store the cookies in an airtight container or freezer bag and they’ll keep for up to 2 months in the freezer. Give them five minutes at room temperature to soften a bit before eating or enjoy them frozen on a hot summer day.
Can I double the recipe? Yes! If you want to double the recipe, you can do so with no changes or use one whole egg instead of two yolks.
Cookie Troubleshooting
If you’re having trouble with your cookies, here are a couple troubleshooting tips that might help:
My dough is dry/crumbly: This is usually caused by too much flour in the dough (make sure you’re measuring it by weight or the spoon and sweep method) or it can happen when you get a particularly small egg yolk, so there isn’t enough liquid for everything to mix well. To fix crumbly dough, add a little milk or water by the half teaspoon, just enough so that everything comes together and there are no dry bits of flour at the bottom of the bowl, and your dough should be good to go.
More Small-batch Cookie Recipes
- Small-batch Peanut Butter Cookies
- Small-batch Oatmeal Cookies
- Perfect Small-batch Sugar Cookies
- Small-batch Gingerbread Cookies
- Small-batch Buckeye Brownie Cookies
Or check out my entire Small-batch Cookie Recipe Archive .
This recipe uses just one egg yolk. Check out these Egg White Recipes for ideas on what to do with the leftover egg white.
Ingredients
- ▢ 2/3 cup ( 80 g) all-purpose flour measured by weight or the spoon and sweep method*
- ▢ 1/4 teaspoon baking soda
- ▢ 1/8 teaspoon salt
- ▢ 1/4 cup ( 2 oz) butter melted and slightly cooled
- ▢ 1/3 cup ( 66g ) brown sugar
- ▢ 2 tablespoons ( 25g ) granulated sugar
- ▢ 1/2 teaspoon vanilla extract
- ▢ 1 large egg yolk
- ▢ 1/2 cup ( 3oz ) semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- In a small bowl, whisk together flour, baking soda, and salt.
- In a medium bowl, whisk together the butter and brown and granulated sugars. Add egg yolk and vanilla and whisk until well-combined. Stir in the flour mixture until just mixed and fold in the chocolate chips.
- Drop dough by rounded spoonfuls (just under two ounces) onto your prepared cookie sheet (for the most perfectly round cookies, roll into ball first), and bake for 9 to 12 minutes, until the cookies just look set. Cool on the cookie sheet and enjoy!
Notes
These carne asada tacos are made with tender and tangy marinated carne asada that is a total cinch to make and topped with lightly charred red onions, sliced avocados, and cilantro.
Today I have for you another Carne Asada recipe made with my absolute favorite Carne Asada Marinade , super quick and simple Carne Asada Tacos.
Easy Carne Asada Tacos Recipe
These carne asada tacos are made with tender and tangy marinated carne asada that is a total cinch to make and topped with lightly charred red onions, sliced avocados, and cilantro.
Technically the tacos take about 24 hours to make since you’ll want to marinate your carne asada overnight (both for flavor and for convenience), but your actual hands-on cooking and prep time is very short.
We’re going to cook the steak for the tacos under the broiler, so it doesn’t need a ton of babysitting and cooks up to a beautiful medium-rare in less than 10 minutes. From the time you pull your marinated meat out of the fridge, between cooking, cutting, and assembling the tacos, you can be eating in less than 25 minutes.
How to Make Carne Asada Tacos
- Start marinating your steak the night before so it’s ready to go when dinner comes around the next day. Flip the marinade bag in the fridge before you head off to work so the meat marinates evenly.
- When you’re ready to cook, place the steak on a heavy-duty baking sheet or broiler tray. Arrange sliced onions around the meat, and broil everything for a few minutes per side. The meat is done when its internal temperature reaches 135°F for medium-rare, 145°F for medium and onion slices are lightly charred and softened.
- Then give your meat a short rest before slicing and assembling into tacos.
What is the best meat for carne asada tacos?
The best meat for carne asada tacos is something with a well-defined grain that’s going to pick up a marinade well, and something that you can cook over quick, high heat. Flank steak, skirt steak, and flap meat all fit this bill. They have a ton of flavor and do well when cooked fast and hot.
Flap meat is my favorite of the three because it’s typically the cheapest option, but you can’t go wrong with any of them.
Alternative Taco Toppings
- Diced white onions
- Sliced radishes
- Crumbled Cotija cheese
- Chipotle yogurt sauce
- Eggs, cheddar cheese, and fajita veggies for breakfast tacos
More Carne Asada Recipes
- Carne Asada Salad
- Carne Asada Burrito Bowls
- Carne Asada Sandwiches
- Carne Asada Fries
Recipe Notes
- If you have leftover carne asada, pour any remaining pan juices over the top before storage–this will help keep the meat moist.
Ingredients
Carne Asada Marinade
- ▢ 1 1/2 to 2 pounds skirt, flank, or flap steak
- ▢ 1/2 cup orange juice bottled is fine
- ▢ 1/2 cup soy sauce low-sodium is fine
- ▢ 1/4 cup lemon juice bottled is fine
- ▢ 1/4 cup olive oil
- ▢ 2 tablespoons lime juice bottled is fine
- ▢ 2 cloves garlic pressed or diced
- ▢ 1 teaspoon chili powder
- ▢ 1 teaspoon ground cumin
- ▢ 1 teaspoon paprika
- ▢ 1 teaspoon dried oregano
- ▢ 1 teaspoon black pepper
- ▢ 1/4 teaspoon ground chipotle chili pepper OR 1 teaspoon finely chopped canned chipotle pepper, optional
- ▢ 1/2 bunch fresh cilantro chopped about 3/4 cup very loosely packed
Tacos
- ▢ 1/2 red onion sliced into 1/4-inch rounds (do not separate the layers)
- ▢ 1 medium avocado sliced
- ▢ 8 taco-size tortillas flour or corn are fine
- ▢ 1/2 bunch chopped cilantro for topping
- ▢ 2 limes quartered, optional for topping
Instructions
Carne Asada Marinade
- Place steak in a gallon plastic bag or shallow container for marinating. In a liquid measuring cup or medium bowl, stir together all marinade ingredients and pour marinade over the steak. Place in the refrigerator and marinate for at least 4 hours, preferably overnight, flipping the meat halfway through.
Carne Asada and Onions
- Adjust the top rack in your oven so it’s about 4 inches from the broiler and heat broiler on high. Transfer meat to a foil-lined heavy-duty baking sheet or broiler pan. Place onion rounds around the meat on the baking tray wherever they will fit.
- Broil for 4 to 6 minutes per side (flip both the meat and the onion rounds), until an instant-read thermometer inserted into the thickest part of the steak reads 135°F for medium-rare, 145°F for medium.
- If onions have not yet reached your desired level of doneness, you can transfer the meat to a cutting board and return onions to the oven. Once onions are done, slice the rounds in half, separate the slices, and toss them in the pan juices. Allow the meat to rest for 5 minutes before slicing across the grain into strips.
Assemble Tacos
- Gently warm tortillas by placing them on a plate and covering the stack with a damp paper towel. Microwave until heated through, about 30 seconds to 1 minute.
- Top warmed tortillas with sliced carne asada, onions, sliced avocado and cilantro. If desired, add a squeeze of lime juice, and enjoy!
Notes
This cheesy Baked Parmesan Zucchini is quick, easy, and an incredibly satisfying veggie side.
If you’re looking for an easy, crowd-pleasing veggie side dish, you won’t find better than this.
Even if you’re not usually a fan of zucchini, roasting it in olive oil with toasty parmesan over the top makes it feel like a treat and just might change your mind.
Ingredients
You need just a handful of ingredients for this dish:
Zucchini: You’ll want about a pound to a pound-and-a-half of zucchini, which is 3 or 4 small zucchinis or about 2 medium-to-large zucchinis. Olive oil: A good-quality olive oil not only helps keep the zucchini from sticking to the baking tray but adds flavor and richness. This is olive oil is generally considered the gold standard for affordable but excellent. Parmesan: Freshly grated parmesan is preferred here because it melts and browns extremely nicely, but the bagged pre-shredded stuff works just fine. Salt & pepper: You don’t really need more seasoning than a generous sprinkle of salt and pepper, but if you’d like to experiment with flavors, try adding a little garlic powder or Italian seasoning.
How to Make the Best Baked Parmesan Zucchini (Tips and Tricks)
Be strategic about how you slice your zucchini: Prefer softer zucchini? Slice it into thinner rounds, around 1/4-inch thick. Like your baked zucchini on the firmer side? Cut it thicker, closer to 1/2-inch. Don’t skip the broiler: The final step in this recipe after roasting your zucchini is to switch on the broiler and broil the rounds for just a couple minutes. This makes the cheese extra toasty and delicious. But keep a close eye on your zucchini while the broiler is going. Food under the broiler can burn very quickly, so you never want to leave your broiler unattended.
What to Serve With Cheesy Roasted Zucchini?
These bites are great alongside almost anything, particularly simple lunch sandwiches or:
- Tomato Soup
- Pesto Grilled Cheese Sandwiches
- Sausage Pasta
- Buttered Noodles
Bonus Tip: If you have leftover Pizza Sauce or marinara sauce in your fridge, serve these as a snack and use them for dipping. You can even add chopped pepperoni if you have it (layer it under the parmesan before baking).
More Easy Vegetable Sides
- Roasted Zucchini
- Butter and Garlic Green Beans
- Broccoli in the Oven
- Corn on the Cob in the Microwave
Ingredients
- ▢ 2 medium zucchini sliced into 1/4 to 1/2-inch rounds
- ▢ 1 tablespoon olive oil
- ▢ Salt and pepper
- ▢ 1 cup freshly grated parmesan pre-shredded is also fine
Instructions
- Preheat oven to 450°F and line a broil-safe baking sheet with foil (optional for easier clean up).
- Place zucchini slices on baking sheet and drizzle with olive oil. Toss until well-coated. Spread slices out into a single layer.
- Sprinkle generously with salt and pepper.
- Top each slice with parmesan.
- Bake on center rack for about 10 minutes, until zucchini is just fork tender. Set broiler on high and broil for 2 to 3 minutes, until cheese is bubbly and browned.
- Serve and enjoy!
This easy recipe for Small-batch Chocolate Chip Cookies makes six perfect cookies in 20 minutes.
I call these cookies my instant-gratification chocolate chip cookies because they go from cookie desire to cookie reality in 20 minutes.
These photos have been updated. Don’t worry, you’re in the right place. 🙂
The Best Small-batch Chocolate Chip Cookies Recipe
This recipe is designed to make the best chocolate chip cookies possible FAST. It uses melted butter so there is zero waiting time for butter to come to room temperature AND you don’t have to chill the dough.
So you can throw these cookies together with no planning needed and then pop them right into the oven.
It will make half-a-dozen chocolate chip cookies, and they come out soft, a little chewy, and packed full of gooey, melty chocolate chips.
How you choose to distribute those six cookies is up to you, though I vote for being a cookie monster and eating two for breakfast and then hiding the rest of them at the back of your freezer so you don’t have to share.
How to Make Small-batch Chocolate Chip Cookies
- Start with melted and slightly cooled butter. Your butter should NOT be hot to the touch as it can cause bits of your egg to cook if it’s too warm. Mix the butter with granulated sugar and brown sugar.
- Add the yolk from a large egg and vanilla. Make sure you’re working with a large egg or you might not have enough liquid in your dough for it all to come together.
- Add flour, measured precisely, and the other dry ingredients. Flour measurement is really important in small-batch recipes. Measure by weight or using the spoon and sweep method (stir the flour in your container to fluff it up and then spoon it into your measuring cup, sweep excess off with the flat of a knife). Too much flour can lead to a dry, sandy dough.
- Add chocolate chips. This recipe calls for semi-sweet, but you can use any chips you prefer (or add M&Ms and make M&M Cookies ).
- Bake. Do not overbake your cookies! Bake just until the cookies look set and then pull them from the oven. They might still seem a little gooey, but they’ll continue cooking on the hot baking sheet as it cools.
Tips and Tricks
Can I freeze these cookies? Yes! Just store the cookies in an airtight container or freezer bag and they’ll keep for up to 2 months in the freezer. Give them five minutes at room temperature to soften a bit before eating or enjoy them frozen on a hot summer day.
Can I double the recipe? Yes! If you want to double the recipe, you can do so with no changes or use one whole egg instead of two yolks.
Cookie Troubleshooting
If you’re having trouble with your cookies, here are a couple troubleshooting tips that might help:
My dough is dry/crumbly: This is usually caused by too much flour in the dough (make sure you’re measuring it by weight or the spoon and sweep method) or it can happen when you get a particularly small egg yolk, so there isn’t enough liquid for everything to mix well. To fix crumbly dough, add a little milk or water by the half teaspoon, just enough so that everything comes together and there are no dry bits of flour at the bottom of the bowl, and your dough should be good to go.
More Small-batch Cookie Recipes
- Small-batch Peanut Butter Cookies
- Small-batch Oatmeal Cookies
- Perfect Small-batch Sugar Cookies
- Small-batch Gingerbread Cookies
- Small-batch Buckeye Brownie Cookies
Or check out my entire Small-batch Cookie Recipe Archive .
This recipe uses just one egg yolk. Check out these Egg White Recipes for ideas on what to do with the leftover egg white.
Ingredients
- ▢ 2/3 cup ( 80 g) all-purpose flour measured by weight or the spoon and sweep method*
- ▢ 1/4 teaspoon baking soda
- ▢ 1/8 teaspoon salt
- ▢ 1/4 cup ( 2 oz) butter melted and slightly cooled
- ▢ 1/3 cup ( 66g ) brown sugar
- ▢ 2 tablespoons ( 25g ) granulated sugar
- ▢ 1/2 teaspoon vanilla extract
- ▢ 1 large egg yolk
- ▢ 1/2 cup ( 3oz ) semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- In a small bowl, whisk together flour, baking soda, and salt.
- In a medium bowl, whisk together the butter and brown and granulated sugars. Add egg yolk and vanilla and whisk until well-combined. Stir in the flour mixture until just mixed and fold in the chocolate chips.
- Drop dough by rounded spoonfuls (just under two ounces) onto your prepared cookie sheet (for the most perfectly round cookies, roll into ball first), and bake for 9 to 12 minutes, until the cookies just look set. Cool on the cookie sheet and enjoy!
Notes
No-chill Small-batch Chocolate Chip Cookies
Ingredients
- 2/3 cup ( 80 g) all-purpose flour measured by weight or the spoon and sweep method*
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup ( 2 oz) butter melted and slightly cooled
- 1/3 cup ( 66g ) brown sugar
- 2 tablespoons ( 25g ) granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg yolk
- 1/2 cup ( 3oz ) semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- In a small bowl, whisk together flour, baking soda, and salt.
- In a medium bowl, whisk together the butter and brown and granulated sugars. Add egg yolk and vanilla and whisk until well-combined. Stir in the flour mixture until just mixed and fold in the chocolate chips.
- Drop dough by rounded spoonfuls (just under two ounces) onto your prepared cookie sheet (for the most perfectly round cookies, roll into ball first), and bake for 9 to 12 minutes, until the cookies just look set. Cool on the cookie sheet and enjoy!
