These No Chill Chocolate Chip Cookies are perfect when you need homemade cookies fast. Made with softened butter and plenty of chocolate chips, they bake with crisp golden edges and soft centers without any refrigeration time. The dough comes together in minutes and goes straight from the mixing bowl to the oven, making this an easy everyday cookie recipe you'll want to keep on repeat.
210g(1¼cups)Semisweet chocolate chipsplus extra for the tops
Instructions
Oven and Pan - Preheat the oven to 175°C (350°F). Line two baking sheets with parchment paper.
Wet Ingredients - In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until light and creamy, about 2 to 3 minutes. Add the egg and egg yolk, followed by the vanilla extract. Mix until well combined.
170 g Unsalted butter, 160 g Light brown sugar, 100 g Granulated sugar, 1 large Whole egg, 1 large Egg yolk, 2 tsp vanilla extract
Dry ingredients - Add the flour, baking soda, and salt. Mix on low speed or stir with a spatula until almost combined.
320 g All-purpose flour, 1 tsp Baking soda, ½ tsp Salt
Add-ins - Fold in the chocolate chips until evenly distributed throughout the dough. Do not overmix.
210 g Semisweet chocolate chips
Divide - Scoop the dough into 2-tablespoon portions and place them on the prepared baking sheets about 2 inches apart. Press a few extra chocolate chips onto the tops of the dough balls for a bakery-style appearance.
Bake and Cool - Bake for 10 to 12 minutes, or until the edges are lightly golden brown and the centers still look slightly soft. Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
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