No Chill Chocolate Chip Cookies
Chocolate cookies, warm out of the oven, are a once-in-a-while treat for most people. You may never buy your chocolate chip cookies at the bakery again after you try these bakery-style chocolate chip cookies. With no need to chill these get done in just 30 minutes.
Who can resist the irresistible aroma of freshly baked chocolate chip cookies? It’s a universally loved treat, but what makes some cookies better than others? As it turns out, there’s a secret ingredient that gives our cookies that extra special something that keeps people coming back for more.
Today, I’ll reveal this secret and share my recipe for the perfect chocolate chip cookie, as well as tips and tricks for making them soft, chewy, and utterly delicious. Whether you’re a seasoned baker or a novice in the kitchen, these tips will help you create the perfect cookie every time. So, roll up your sleeves, preheat your oven, and get ready to satisfy your sweet tooth.
Why make these cookies
- These are perfect when you a want cookie but have no time to chill the dough.
- Made with melted butter, dark brown sugar, and my secret ingredient these have the perfect texture of soft and chewy.
- Also, the dough takes just 10 minutes to prepare and about 10 to 12 minutes to bake. So, you could have your cookies in less than 30 minutes.
- They are perfect to bake as a project with kids. First, the dough is quite forgiving, and kids hate waiting while the dough is chilling so these need no chilling time.
- While you can use a stand mixer or hand mixer. You do not need any special equipment. Just a bowl and whisk is great for easy clean up.
- Both the cookie dough as well as the baked cookies freeze well.
Ingredients and substitutes
- Flour – It’s best to use plain all-purpose flour for these cookies. They will spread, but that is what they are supposed to do. The dough is soft so do not add too much flour or the cookies will be dense.
- Sugars – These cookies are sweet and yet the sugar gives them that soft melt in your mouth chewy taste and texture. We have both brown and white sugar, and they are both necessary. Since the brown adds softness to the cookie, while the white adds that crispness.
- Eggs – Eggs cause the cookies to spread and since we don’t chill the dough, we add one large egg and one egg yolk.
- Vanilla – Use good quality vanilla as it makes a huge difference. I use my homemade vanilla bean paste but pure vanilla extract works too.
- Chocolate – You can use semi-sweet, bitter-sweet, dark or milk chocolate chips. Unlike regular chocolate, the chocolate chips hold their shape better when baked. And they also keep their form when cooled. Often I prefer to break a chocolate bar into chocolate chunks instead of using chocolate chips.
- Substitutions – For those with dietary restrictions, you can easily make these cookies gluten-free by using a gluten-free all-purpose flour blend. You can also substitute the eggs with flax eggs or applesauce for a vegan option. And, you can use margarine instead of butter if needed, but keep in mind that the texture and flavor may be slightly different. No matter what substitutions you make, just remember that it will alter the taste, flavor, and texture of the cookies. Most importantly, make sure to measure your ingredients accurately and follow the recipe instructions closely.
No-chill chocolate chip cookies
- Preheat the oven to 375°F / 190°C/ Gas Mark 5. You can line two baking sheets with parchment paper or a silicone mat for easy clean-up.
Pro tip – Make sure the oven is well preheated before you bake or the cookies will spread too much.
- Dry ingredients – In a bowl, combine the flour, baking soda, cornstarch, and salt. And set aside.
- Melt the butter and let cool completely. In the bowl of a stand mixer with the paddle attachment on medium speed add the melted butter, both the brown sugar and white sugar. Cream until light and creamy..
- Add the egg, egg yolk, and vanilla extract. Followed by the flour mixture. Use a rubber spatula to scrape the bottom of the bowl.
Pro tip – All you need to do is combine well so resist the temptation to over mix these cookies otherwise they will spread too much.
- Finally, add chocolate chips or chunks and combine well. But do not overmix.
Pro tip – Chop the chocolate into a similar size as the chocolate chips, larger chunks make the cookies delicate. - Using a cookie scoop, ice cream scoop, or 2 tablespoons, drop chunks of cookie dough ball on the prepared baking sheet.
Pro tip – I like to top with a few more chocolate chips if you want.
- Bake in the preheated oven for about 10 minutes. The outside will be lightly golden but the center will still be slightly soft.
Pro tip – When baked these cookies do look doughy and underbaked. This is what makes them chewy so DO NOT OVERBAKE! - Let cool for 5 minutes on the baking tray then transfer to a wire rack. The cookies will look puffed when just baked and they will wrinkle on top as they cool. You can sprinkle some more chocolate chips and salt too.
Pro tip – Do not make haste to move the cookies from the baking tray to the cooling rack as they are still soft. They continue to cook on the baking tray and set as they cool.
Tips for making these everyday chocolate chip cookies
- Melt the butter until it just barely melted, give it a stir and let cool.
- Do not use hot melted butter as it makes greasy chocolate chip cookies
- I like to use dark brown sugar because it gives a rich molasses flavor to the cookies but you can also use light brown sugar.
- The white sugar adds crispiness to the cookies so its best to use both white and brown sugar.
- The right oven temperature is very important to baking these cookies. So make sure the oven is well preheated before baking. A cool oven will cause the cookies to spread too much.
- I like to make large size cookies about 3 tbsp each but you can make big or small cookies. Adjust baking time according to the size of the cookies. Small cookies will of course take less and large cookies will take longer to bake.
- You can make the cookie dough ahead of time and let the dough chill in the fridge up to overnight.
- The cookie dough freezes well for up to a month.
- I like to make the cookie dough into balls and then freeze them – that way I can bake them from frozen. They will take a minute or two extra baking time when frozen.
- I am using dark chocolate chips but you can use a combination of chocolate chips as well.
Storage
- These cookies will stay at room temperature for up to a week.
- They can also be frozen for up to a month – use parchment paper in between cookies.
- And, the cookie dough can be kept in the freezer for up to a month.
- I like to roll the cookie dough into balls, freeze them on a cookie tray. Once frozen, place them in freezer-safer silicon bags.
- You can also bake these from frozen, they will take a minute or two extra baking time.
Creative ways to serve your chocolate chip cookies
Now that your batch of irresistible chocolate chip cookies is ready to go, it’s time to think about how to serve them up. Here are some ideas to help you get creative:
- With a glass of milk: There’s nothing quite like a classic glass of milk with a warm chocolate chip cookie. Serve them up together for a comforting and nostalgic treat.
- As an ice cream sandwich: Place a scoop of your favorite ice cream between two cookies for a delicious and indulgent dessert.
- Crumbled over yogurt: Add some crunch and sweetness to your breakfast routine by crumbling a cookie or two over your morning yogurt.
- In a cookie jar: Keep your cookies fresh and easily accessible by storing them in a cookie jar on your countertop.
- Pack them for a picnic: Chocolate chip cookies are a perfect portable snack for outdoor adventures. Pack them up in a container along with some fresh fruit and sandwiches for a satisfying and easy-to-eat meal.
More recipes with chocolate chips
- Soft and chewy Chocolate Chip Cookies
- BEST Eggless Chocolate Chip Cookies
- Chocolate Chip Cranberry Cookies
- Thin and Crisp Chocolate Chip Cookies
- Skillet Chocolate Chip Cookie – PizCookie
- Chocolate Chunk Cookies
- Chocolate Chip Cranberry Cookies
- and Chocolate Chip Pumpkin Bread
- Chocolate Chip Pumpkin Pancakes
- Chocolate Chip Banana Muffins
The white sugar contributes to the crispiness while the brown sugar adds to the tenderness of the chocolate chip cookie. Therefore, both of them, when used together, make for that perfect chocolate chip cookie.
When it comes to making chocolate chip cookies, the type of chocolate you use is just as important as the other ingredients. Choosing the right kind of chocolate chips can make all the difference in how your cookies turn out.
First, consider the type of chocolate you prefer. Milk chocolate chips will give your cookies a sweeter flavor, while dark chocolate chips will add a more intense and complex flavor. Semi-sweet chocolate chips are a safe choice that falls somewhere in between.
Next, take a look at the cacao percentage on the package. This refers to the amount of cocoa solids in the chocolate. The higher the percentage, the more intense and bittersweet the chocolate will be. A cacao percentage of 60% to 70% is ideal for chocolate chip cookies.
Finally, pay attention to the texture of the chocolate chips. Some brands offer chips that are larger or thicker, which can result in uneven distribution throughout the cookie. Look for chocolate chips that are uniform in size and texture for best results.
When baking chocolate chip cookies, it’s important to set your oven to the correct temperature. Too low and your cookies will spread out and be thin and crispy, too high and they’ll be burnt on the outside and undercooked on the inside.
The optimal temperature for baking chocolate chip cookies is 375°F (190°C). This temperature allows the cookies to bake evenly and turn golden brown without overbaking. Be sure to preheat your oven before placing the cookies in to ensure even baking.
Baking at the right temperature is an essential step in making irresistible chocolate chip cookies. In the next section, we’ll share some tips to help you perfect your cookie-making skills and impress your friends and family with your delicious treats
The right oven temperature is vital for chocolate chip cookies. You want the cookie to melt, while at the same time, cook quickly on the outside edges. Every cookie recipe comes with its own defined time and temperature, so it is essential to follow the recipe and guidelines.
The cookie needs the right temperature for baking. So, the cookie spreads just enough and the outside bakes to a crisp preventing any more spreading (hope that makes sense). Hence, finding the right oven temperature is essential. Therefore, please follow the directions that come with the recipe.
Baking soda in the cookie dough can cause the flour to fluff up. Also, too much baking soda can cause the cookies to spread too much and become flat and greasy.
I love fresh baked cookies, so I freeze the dough, instead of the baked cookies. But, you can certainly bake these and freeze the baked cookies as well. For example, I make a double batch and freeze the extras.
The best way to freeze the cookie dough is to scoop the cookies on a baking tray. Freeze them for an hour or so, then drop the frozen dough balls into silicone freezer bags.
The best way to freeze the baked cookies is to place them between parchment papers in a freezer-safe box. I use my favorite stainless steel storage boxes.
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Everyday Chocolate Chip Cookies (No Chilling Required)
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Ingredients
- ¾ cup (170 g) Unsalted butter ((1 1/2 stick) melted)
- ¾ cup (160 g) Dark brown sugar
- ½ cup (100 g) Granulated sugar (white)
- 2 ⅓ cup (290 g) All-purpose flour
- 1 tbsp Cornstarch
- 1 tsp Baking Soda
- ½ Sea salt
- 1 large Egg
- 1 large Egg yolk
- 1 tsp Vanilla extract
- 8 oz (226 g) Chocolate Chip (plus more for the top)
Instructions
- Preheat the oven to 375°F / 190°C/ Gas Mark 5. You can line two baking sheets with parchment paper or a silicone mat for easy clean-up. Pro tip – Make sure the oven is well preheated before you bake or the cookies will spread too much.
- Dry ingredients – In a medium bowl, combine the flour, baking soda, cornstarch, and salt. And set aside.2 ⅓ cup All-purpose flour, 1 tbsp Cornstarch, 1 tsp Baking Soda, ½ Sea salt
- Melt the butter and let cool completely. In the bowl of a stand mixer with the paddle attachment on medium speed add the melted butter, both the brown sugar and white sugar. Cream until light and creamy.¾ cup Unsalted butter, ¾ cup Dark brown sugar, ½ cup Granulated sugar
- Add the egg, egg yolk, and vanilla extract. Followed by the flour mixture. Use a rubber spatula to scrape the bottom of the bowl. Pro tip – All you need to do is combine well so resist the temptation to over mix these cookies otherwise they will spread too much.1 large Egg, 1 large Egg yolk, 1 tsp Vanilla extract
- Finally, add chocolate chips or chunks and combine well. But do not overmix. Pro tip – Chop the chocolate into a similar size as the chocolate chips, larger chunks make the cookies delicate.8 oz Chocolate Chip
- Using a cookie scoop, ice cream scoop, or 2 tablespoons, drop chunks of cookie dough ball on the prepared baking sheet.Pro tip – I like to top with a few more chocolate chips if you want.
- Bake in the preheated oven for about 10 minutes. The outside will be lightly golden but the center will still be slightly soft.Pro tip – When baked these cookies do look doughy and underbaked. This is what makes them chewy so DO NOT OVERBAKE!
- Let cool for 5 minutes on the baking tray then transfer to a wire rack. The cookies will look puffed when just baked and they will wrinkle on top as they cool. You can sprinkle some more chocolate chunks and sea salt. Pro tip – Do not make haste to move the cookies from the baking tray to the cooling rack as they are still soft. They continue to cook on the baking tray and set as they cool.
Recipe Notes & Tips
- Melt the butter until it just barely melted, give it a stir and let cool.
- Do not use hot melted butter as it makes greasy chocolate chip cookies
- I like to use dark brown sugar because it gives a rich molasses flavor to the cookies but you can also use light brown sugar.
- The white sugar adds crispiness to the cookies so its best to use both white and brown sugar.
- The right oven temperature is very important to baking these cookies. So make sure the oven is well preheated before baking. A cool oven will cause the cookies to spread too much.
- I like to make large size cookies about 3 tbsp each but you can make big or small cookies. Adjust baking time according to the size of the cookies. Small cookies will of course take less and large cookies will take longer to bake.
- You can make the cookie dough ahead of time and let the dough chill in the fridge up to overnight.
- The cookie dough freezes well for up to a month.
- I like to make the cookie dough into balls and then freeze them – that way I can bake them from frozen. They will take a minute or two extra baking time when frozen.
- I am using dark chocolate chips but you can use a combination of chocolate chips as well.
Storage
- These cookies will stay at room temperature for up to a week.
- They can be frozen for up to a month – use parchment paper in between cookies
- The cookie dough can be kept in the freezer for up to a month
- I like to roll the cookie dough into balls, freeze them on a cookie tray, once frozen place them in freezer-safer silicon bags.
- You can bake these from frozen, they will take a minute or two extra baking time.
- With a glass of milk: There’s nothing quite like a classic glass of milk with a warm chocolate chip cookie. Serve them up together for a comforting and nostalgic treat.
- As an ice cream sandwich: Place a scoop of your favorite ice cream between two cookies for a delicious and indulgent dessert.
- Crumbled over yogurt: Add some crunch and sweetness to your breakfast routine by crumbling a cookie or two over your morning yogurt.
- In a cookie jar: Keep your cookies fresh and easily accessible by storing them in a cookie jar on your countertop.
- Pack them for a picnic: Chocolate chip cookies are a perfect portable snack for outdoor adventures. Pack them up in a container along with some fresh fruit and sandwiches for a satisfying and easy-to-eat meal.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Who doesn’t love a great cookie recipe! Your cookies looks amazing and so inviting. I love the fact that you don’t have to chill ahead of baking. Thanks so much for sharing!
Thank you, Jenny.
These made me so hungry! The dough looks perfect and the recipe is so easy to follow! Will try this week for sure 🙂
Thank you, Laura.
I have been watching this recipe’s video on Instagram and I have to admit that i drool every time i come across your post.
Thank you, Gunjan. I hope you try these
Nothing beats the iconic chocolate chip cookie! Yours look scrumptious and perfect for a mid afternoon snack!
Thank you, Lori
My kids just love chocolate chip cookies. I have tried a few recipes before too but no good. Your recipe looks good and the cookies look so tempting. will try them soon.
Thank you, Aditi. Let me know how they were