These everyday chocolate chip cookies are soft, chewy, and don't need to be chilled before baking. Made in just 30 minutes, these are perfect when you have a cookie craving but don't want to wait for the dough to chill.
Chocolate chip cookies in our home are a big deal. Both Ziv and Aadi are crazy about cookies and chocolate chips are always top on their list. And, while my classic chocolate chip cookie dough needs to be chilled for a few hours, I can make these and my thin crisp chocolate chip cookies when I want the cookies instantly.
About these cookies
Made with melted butter, dark brown sugar, and cornstarch, these have the perfect texture of soft and chewy. Also, the dough takes just 5 minutes to prepare and the cookies take about 10 minutes to bake. So, you could have your cookies in less than 30 minutes. Have I got your attention now?
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.
- Sugars - 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.
- Vanilla - Use good quality vanilla as it makes a huge difference. I use my homemade vanilla extract.
- Chocolate - Unlike regular chocolate, the chocolate chips hold their shape better when baked. And they also keep their form when cooled. And yet, I often prefer to break a chocolate bar instead of using chocolate chips.
Step by step instructions (save/pin)
- Preheat the oven at 190 C / 375 F.
- Line two baking trays with silicone baking mats or parchment paper.
- First, melt the butter and let cool completely.
- Then, combine the flour, salt, and baking soda. Set aside.
- Next, cream the brown sugar, white sugar, and cooled melted butter until the sugar is almost dissolved.
- Add the egg and egg yolk.
- Then, add the vanilla extract.
- Followed by the flour mixture.
- Finally, add the chocolate chips - and combine well.
- Scoop the cookies on the prepared baking tray.
- Top with a few more chocolate chips.
- Bake on the center rack for 9 to 10 minutes or until the edges start to slightly color while the center is still soft.
- Cool on the baking tray for 5 minutes. Then, transfer to a cooling rack to cool completely.
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.
How to freeze chocolate chip cookies
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.
Why is this the best cookie project for kids?
The chocolate chip cookie, being kids' favorite cookies, is also an excellent project for kids.
- They can be made from start to finish. Kids hate waiting.
- It has a short list of ingredients - easier for kids.
- The process is very simple.
- You do not need any special equipment (bowl and whisk).
- The cookies dough is very easy to work with - not sticky or too wet.
- The dough can be made into balls and place on the baking tray (kids love doing that).
- The baking time is a little as 10 minutes.
- The cooling time is only 5 minutes.
- It's all about chocolate.
- It's a soft and chewy cookie that kids love.
Frequently asked questions
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 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.
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.
Cookies bake fast, and every recipe will state the cooking time. And yet, every oven is different. Also, keep in mind that cookies continue to cook on the hot baking tray even after you take it out of the oven. In the case of chocolate chip cookies, underdone works in its favor to keep that soft chewy center.
Absolutely, just use my recipe for best eggless chocolate chip cookies. It's a simple and easy recipe.
These are soft and chewy. If you prefer thin, crisp chocolate chip cookies you can use this recipe for my thin and crisp chocolate chip cookies.
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Everyday No-Chill Chocolate Chip Cookies
Print Pin RateDescription
Ingredients
- ¾ cup (170 g) Butter (1 ½ stick) melted
- ¾ cup (160 g) Dark brown sugar
- ½ cup (100 g) Sugar white
- 2 ⅓ cup (290 g) All-purpose flour
- 1 tsp Baking Soda
- ½ Salt
- 1 tbsp Cornstarch
- 1 Egg large
- 1 Egg yolk large
- 1 tsp Vanilla extract
- 8 oz (226 g) Chocolate Chip plus more for the top
Instructions
- Preheat the oven at 190 C / 375 F.
- Line two baking trays with silicone baking mats or parchment paper.
- Melt the butter and let cool completely.
- Combine the flour, salt, and baking soda. Set aside.
- Cream the brown sugar, white sugar, and cooled melted butter until the sugar is almost dissolved.
- Add the egg and egg yolk.
- Then, add the vanilla extract.
- Followed by the flour mixture.
- Finally, add the chocolate chips - combine well.
- Scoop the cookies on the prepared baking tray.
- Top with a few more chocolate chips.
- Bake on the center rack for 9 to 10 minutes or until the edges start to slightly color while the center is still soft.
- Cool on the baking tray for 5 minutes. Then, transfer to a cooling rack to cool completely.
Recipe Notes
- 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.
Equipment
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
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