No chill chocolate chip cookies go from mixed to an ooey-gooey afternoon treat in about 25 minutes!
Loaded with real ingredients like semi-sweet chocolate chips, unsalted butter, and all-purpose flour you know exactly what’s going into your no chill chocolate chip cookie dough.
I love making these cookies when a sweet craving hits. Being able to make them on a whim without chilling saves a ton of time.
Of course, the no chill version of chocolate chip cookies takes a little practice but thankfully you have me to recipe test for you. You’re so lucky.
Pantry and grocery items needed to make chocolate chip cookies:
- All-purpose flour
- Baking soda
- Salt
- Unsalted Butter
- Light brown sugar
- Eggs
- Vanilla
- Semi-sweet chocolate chips
As you can see, most of these ingredients you probably already have on hand.
If you don’t have unsalted butter, you can use salted butter but it might leave the cookies more on the salty side so definitely don’t add the additional pinch of salt listed in the recipe. PLUS, salt + chocolate are a match made in Heaven, you might prefer it this way!
I like using semi-sweet chocolate chips because it tends to not leave the cookies overwhelmingly sweet. But, feel free to use any kind of chocolate chips you like from dark to milk!
Why this recipe works:
- Minimal pantry staple ingredients help these cookies whip up fast.
- These do not need to chill so it makes the recipe even faster to whip up.
- You can easily make a half or double batch to serve your cravings in any way!
What I love about this recipe is how versatile it is. I know lots of people like nuts in their no chill chocolate chip cookies as well.
I suggest adding pecans, walnuts, or almonds in these best no chill chocolate chip cookies!
Equipment needed to make no chill chocolate chip cookies:
- Stand mixer or hand mixer
- Measuring cups and spoons
- Rubber spatula
- 1/4 cup cookie scoop
- parchment paper
- sheet trays
I like to use a stand mixer for this recipe and most cookie recipes. It is much easier to me to use a more heavy-duty machine.
Cookie dough tends to get very thick and you want to make sure your equipment can handle the stress put on it.
Each cookie is a little over 1/4 cup, so a heaping scoop using a 1/4 cup cookie scooper makes your cookies come out looking uniform.
How to make no chill chocolate chip cookies, step by step:
- Preheat your oven to 350°F, there is no chilling in this recipe so preheat first thing! Line one very large sheet tray or a couple of sheet trays with parchment paper and set aside. In a large bowl, whisk together the flour, baking soda, and salt, set aside.
- In the bowl of a stand mixer, add the paddle attachment. Add the slightly softened butter and brown sugar. Mix on medium to combine for about 2-3 minutes until smooth.
3. Add the eggs and the vanilla to the mixer and mix until combined on medium speed. Turn off the mixer and add all the flour mixture, start on slow speed and gradually increase until it’s all combined. Scrape down the sides if needed. Add in 3/4 of the bag of chocolate chips, turn the mixer on just to mix in the chips.
4. Evenly dollop 12 cookies onto the parchment paper about 3-4 inches apart, I like to use a 1/4 cup cookie scoop for this. Top each of the cookies with the rest of the chocolate chips, gently pressing them in. Bake for 12-15 minutes until golden brown. Let cool slightly on the cookie sheet and transfer the cookies to a wired rack to cool completely.
How to make chewy chocolate chip cookies?
These cookies come out chewy on the inside, slightly crisp on the outside.
To achieve a chewy cookie we use brown sugar instead of granulated sugar. The molasses in the brown sugar helps to achieve the chewy and rich flavor in these no chill chewy chocolate chip cookies!
Is chilling cookie dough necessary?
Yes and no. It depends on the recipe. For example, in today’s recipe for no chill chocolate chip cookies, we don’t chill them because we are using a significant amount of flour and butter that is only slightly softened.
Normally if you don’t chill cookies, they can spread. But ensuring that we have the correct amount of flour plus the perfect butter texture makes these cookies no chill.
To make sure you don’t over soften your butter, do not let it sit out for over one hour. You should feel a slight resistance to the butter but it shouldn’t be too easy to make an indention with your index finger.
Now stickier cookies doughs HAVE to be chilled.
For example, my cinnamon cream cheese cookies, meltaway almond cookies, or lemon meltaway cookies are all made with cream cheese and have a softer texture. They have to be chilled before baking or it will create a big mess.
How to store:
Store cookies in an airtight container on the counter for up to 3 days.
How to freeze:
Yes! You can freeze cookies in a couple of different ways.
Freeze cookie dough before baking by portioning the cookie do into balls. For this recipe, evenly portion the cookie dough into 12 cookie dough balls.
Place them on a parchment paper-lined sheet tray and place them in the freezer until frozen, about 2-3 hours. Place the frozen cookie dough into a freezer-safe zippered bag, and put it back in the freezer.
When ready to back, place the frozen cookie dough on parchment-lined sheet trays, 3-4 inches apart. Bake per the direction of the recipe, checking to make sure they are done. They may need a couple of minutes longer to bake since they were frozen.
You can also freeze already baked cookies. Make sure the cookies are cooled completely, wrap them in freezer-safe aluminum foil and place into a freezer-safe zippered bag.
Place them into the freezer. When ready to eat, simply take out your desired amount of cookies and let them sit on the counter until thawed.
Cookies and cookie dough, when stored properly in the freezer, will last up to three months.
This recipe is inspired by Joanna Gaine’s chocolate chip cookie recipe. I did, however, have to tweak the recipe and I think this is an even better version below!
I truly hope you enjoy these classic no chill chocolate chip cookies. I mean is there anything better than a warm, chewy chocolate chip cookie right out of the oven?! I didn’t think so.
Tips and Tricks:
- These DO NOT need to chill, so you don’t have to worry about that step in this recipe.
- There are a bunch of different mix-ins that you can add to these cookies such as pecans, walnut or even almonds.
- These can easily be frozen, check above in the post on my instructions on this.
- You can halve or double this batch depending on how many people you are serving.
- You can use a hand mixer if you do not own a stand mixer.
- To get the perfect pretty cookie, press some chocolate chips in the top right before they go in the oven.
If you like this recipe you might also like:
If you’ve tried these NO CHILL CHEWY CHOCOLATE CHIP COOKIES let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
No Chill Chocolate Chip Cookies
Ingredients
- 2 & 1/2 cups all-purpose flour packed
- 1 & 1/4 teaspoon baking soda
- pinch kosher salt
- 8 tablespoons unsalted butter slightly softened*
- 2 cups light brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 10 ounces semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside. In a large bowl, whisk together the flour, baking soda, and salt, set aside.
- In the body of a stand mixer with the paddle attachment, or with a hand mixer and large bowl, add in the butter and brown sugar. Mix together on medium speed until smooth about 2 minutes. Add the eggs and vanilla, mix until combined. Add in all of the flour mix, starting on low speed, stat to incorporate the flour into the butter mixture, as it becomes incorporated you can turn up the speed to medium until it is all combined. Scrape down the sides as needed.
- Add in 3/4 of the chocolate chips and mix in until just combined. Place 12 even sized dollops of the cookie dough** abour 3-4 inches apart on the baking sheets. Bake for 12-15 minutes until golden brown. Let cool slightly on the sheet tray and transfer to a wired rack to cool completely.
Notes
Tips and Tricks:
- These DO NOT need to chill, so you don't have to worry about that step in this recipe.
- There are a bunch of different mix-ins that you can add to these cookies such as pecans, walnut or even almonds.
- These can easily be frozen, check above in the post on my instructions on this.
- You can halve or double this batch depending on how many people you are serving.
- You can use a hand mixer if you do not own a stand mixer.
- To get the perfect pretty cookie, press some chocolate chips in the top right before they go in the oven.
Nutrition
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