The "small batch" approach to baking addresses a real problem that doesn't get talked about enough—the economics of home baking often assume you want dozens of cookies, which creates a weird tension between craving and waste. Seventeen minutes start-to-finish with no chill time is genuinely useful information for spontaneous baking.
What's interesting about eliminating the chill step is that it changes the cookie's structural development. Traditional recipes rely on cold dough to slow spread during baking, which creates those crispy edges and chewy centers. When you skip chilling, you're essentially betting that your ratio of fat to flour and your oven temperature can achieve similar results through different mechanics—usually a slightly higher proportion of flour or a hotter initial oven temperature.
The fact that this works for you in 17 minutes suggests you've dialed in that balance. The process photos showing the dough consistency would be helpful context for troubleshooting when others try to replicate it, since small batch recipes are less forgiving of measurement variations (when you're working with 1/4 cup flour vs 2 cups, a tablespoon off has bigger proportional impact).
The dairy-free option is smart—coconut oil or vegan butter behaves differently than dairy butter (higher melting points, different water content) but small batches are actually easier to adjust for those substitutions since you're not committed to a huge quantity if the first test doesn't work.
