These are the best and easiest no chill Chocolate Chip Cookies. They’re soft, chewy, and loaded with semi sweet chocolate chips. Oh and they’re thick because I loathe a flat cookie!
You’re also going to love how they’re done in 30 minutes and once you step foot in the kitchen you can begin making them. There’s no waiting for your butter or eggs to come to room temperature.
For more chocolate chip desserts, try my Mini Chocolate Chip Muffins!
There are thousands upon thousands of chocolate chip cookie recipes out there, but I think mine are the best.
I have been testing this recipe for years because I believe everyone should have a great chocolate chip cookie recipe, and I wanted mine to be perfect. I may be a little biased, so let me tell you what makes mine different and you can decide if my right recipe for you.
It’s All In the Butter
A lot of no chill chocolate chip cookies call for cornstarch. This recipe requires none of that because it’s all in the butter. We take a stick of cold butter, cut it into cubes, and heat it low on the stove. Once it’s half melted and half solid, it’s ready to use.
The melted portion of the butter dissolves the sugar giving the cookies moisture while the softened butter adds stability to the cookie dough. Also, my recipe calls for less sugar which also helps with the no chill factor. More sugar means the more likely they are to spread, and I was not going to add more flour and dry them out!
Ingredients in No Chill Chocolate Chip Cookies
These cookies are only 9 simple ingredients. Keep reading for important notes and potential substitutions on a few of the ingredients.
- Unsalted Butter: No need to bring it to room temperature, get it out of the refrigerator and cut it into tablespoon sized cubes when you’re ready to make cookies. If you use salted butter, omit the added salt.
- Granulated Sugar: An absolute must for cookies with a slightly crunchy outside and super soft inside.
- Brown Sugar: This makes cookies soft and deeper in flavor from the molasses in the the sugar. Feel free to use light or dark brown sugar.
- Egg: Just like the butter, get it out of the refrigerator when you start making the cookies. It doesn’t need to be at room temperature in this recipe.
- Vanilla Extract: Always use pure or homemade extract, imitation isn’t the same. You want a good quality extract for a rich flavor.
- All-Purpose Flour: I use unbleached all-purpose flour. Other types, including gluten free 1:1 have not been tested.
- Baking Soda: This leavening agent is what gives our cookies texture and rise. Just make sure yours isn’t expired or you could have flat cookies.
- Salt: To balance out the sweetness with some saltiness.
- Semi Sweet Chocolate Chips: These are my favorite chips to use in chocolate chip cookies. Feel free to swap these out for milk chocolate, white chocolate, peanut butter, butterscotch, or any flavor of baking chips.
Side note, I also recommend using a hand mixer or stand mixer to mix up your cookie dough. Doing it by hand takes a lot of extra time, arm strength, and the cookie dough isn’t as well incorporated.
How to Make No Chill Chocolate Chip Cookies
1. PARTIALLY MELT THE BUTTER. Cut your stick of butter into 1 tablespoon sized cubes. Then throw them into a saucepan over low heat and allow it to become half melted and half softened.
2. MIX UP THE COOKIE DOUGH. Cream together the butter with granulated sugar and brown sugar. Add in the egg and vanilla extract. Then add the all-purpose flour, baking soda, and salt. Finally fold in the semi sweet chocolate chips.
3. BAKE. Scoop the cookie dough and pile them high onto a parchment lined baking sheet. Bake until the outer edges are browned.
4. COOL THE CHOCOLATE CHIP COOKIES. When you take the cookies out of the oven, allow them to cool for 10 minutes before moving them to a wire rack to cool completely.
Storing Information
You’ll want to store your cookies in an airtight container or re-sealable gallon bag. Depending on the humidity in your house, they can last up to 7 days without drying out or going stale.
You can also them in a freezer safe bag for up to 3 months. Just remove one or more from the freezer and allow them to warm up to room temperature or microwave them from 15ish seconds.
3 Life Changing Chocolate Chip Cookie Tips
I have 3 tips for you that I had to learn the hard way, after many times of testing this recipe. These things will instantly take your cookies from zero to hero.
1. USE PARCHMENT PAPER TO LINE YOUR BAKING SHEETS. If you use a bare sheet the cookies burn and if you use silicone baking mats the cookies spread into flat greasy messes. Parchment is the perfect medium for keeping your cookies from sticking, burning, and spreading.
2. PROPERLY MEASURE YOUR FLOUR, because too much can make your cookies dry and lacking in flavor. All you have to do is whisk the flour to aerate it. Then scoop the flour into a measuring cup and level it off with the handle end of the spoon. You never want to shake or pack the flour into the measuring cup.
3. IT’S ALL IN THE BUTTER. I am repeating this again because it is worth saying again! Half melted and half softened butter makes all the difference. It gives the cookie moisture, stability, and the wonderful chewy, soft texture.
Frequently Asked Questions (FAQ’s)
More Cookie Recipes You Might Like:
No Chill Chocolate Chip Cookies
EQUIPMENT
- stand mixer or hand mixer
- baking sheet - lined with parchment paper
INGREDIENTS
- 8 tablespoons unsalted butter - cold and cut into 8 tablespoon sized pieces
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt - omit if salted butter is used
- ¾ cups semi-sweet chocolate chips - or baking chips of your choice
INSTRUCTIONS
- Preheat oven to 350 °F. Line baking sheet(s) with parchment paper and set aside.
- In a small saucepan add cold, cubed butter. Place on stove over low heat and allow the butter to become half melted and half softened.NOTE: I do not recommend using a microwave. It doesn't work the same as using your stove-top.
- To a small bowl, add all-purpose flour, baking soda, and salt. Whisk together until well incorporated and set aside.
- Pour butter into a large bowl with the granulated sugar and brown sugar. Using your hand mixer or stand mixer cream the butter and sugar together until the sugar begins to dissolve and the mixture becomes lightened in color, about 3 to 5 minutes.
- Add the egg and vanilla extract, combine until well incorporated.
- Add the dry mixture of all-purpose flour, baking soda, and salt. Combine until almost all of the flour has absorbed.
- Add the semi-sweet chocolate chips and fold by hand until they are dispersed throughout the cookie dough.
- Scoop and pile portions of cookie dough onto the baking sheet leaving 2 inches of space between each. NOTE: Make sure the cookie dough is piled about 2 inches high. This is what makes them thick.
- Bake for 10 to 12 minutes or until the edges are golden brown.
- Remove cookies from the oven and allow them to cool for 10 minutes on the baking sheet before placing them on a wire rack to cool completely.
RECIPE NOTES
STORING INFORMATION:
- Room temperature, in an airtight container or re-sealable gallon bag, for up to 7 days.
- Frozen, in a freezer safe re-sealable bag, for up to 3 months. Allow it to come to room temperature before eating, or microwave them for 15-30 seconds.
FREEZE & BAKE LATER INFORMATION:
- Follow the directions for mixing up the cookie dough, but freeze single portions of cookie dough in a freezer bag for up to 3 months. When you’re ready to bake them, pop them onto a parchment lined baking sheet and bake for 12 to 15 minutes.
3 COOKIE TIPS TO READ:
- Use parchment paper to line your baking sheets. If you use a bare sheet the cookies burn and if you use silicone baking mats the cookies spread into flat greasy messes.
- Properly measure your flour. All you have to do is whisk the flour to aerate it. Then scoop the flour into a measuring cup and level it off with the handle end of the spoon. Never shake or pack the flour into your measuring cup.
- It’s all in the butter. Half melted and half softened butter is the way to go. It gives the cookie moisture, stability, and the wonderful chewy, soft texture.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
