Make perfectly soft, chewy chocolate chip cookies fast with this easy, no chill chocolate chip cookie recipe! For when you need delicious, homemade chocolate chip cookies, like, NOW. The first batch will be ready in just 30 minutes!
It's no secret that I love to bake from scratch, but what you may not know is that scratch baking doesn't have to take a ton of time or effort. Sometimes we all just want a quick and easy cookie recipe. And sometimes a cookie craving hits and we need a warm, fresh cookie RIGHT NOW. That's where this quick and easy no chill chocolate chip cookie recipe comes in!
These chocolate chip cookies could not be more simple to make. They come together in just two bowls with a whisk and a spoon (no stand mixer required). They're made with melted butter, so we don't have to wait for the butter to come to room temperature before baking. And, as the name indicates, there's no need to chill the dough before baking. You'll be pulling the first tray of cookies out of the oven in just 30 minutes!
And, even though they're incredibly easy to make, no chill chocolate chip cookies are melt-in-your-mouth delicious! With two kinds of chocolate chips, a mix of brown and white sugars, and a full Tablespoon of vanilla extract, we're not skimping on flavor here. And did I mention that these cookies are seriously soft?! Alex took one bite and said these are the best chocolate chip cookies I've ever made. And then he proceeded to eat several more (but who's counting?!).
Bookmark this recipe for the next time a cookie craving hits! You can thank me later.
Ingredient Notes & Substitutions
Unsalted Butter - Butter is key for both fat and flavor, and as always, we'll opt for unsalted butter so that we can control the amount of salt in the recipe.
Brown Sugar - You'll see brown sugar in almost all chocolate chip cookie recipes, and for good reason: it adds both moisture and flavor to the cookie dough.
Vanilla Extract - Vanilla helps to create complex, butterscotched flavor within the cookie dough. We'll add a full Tablespoon of vanilla for full-flavored cookies.
Egg + Yolk - Egg helps to bind the cookie dough together, and we'll add an extra yolk for extra chewiness.
Cornstarch - Adding a little bit of cornstarch also contributes to a chewy cookie texture. (Are you sensing a pattern?)
Fine Sea Salt - We'll add a bit of salt to the cookie dough and also sprinkle a bit on top of the cookies just after baking. I find fine sea salt to the perfect salinity and texture for both baking and sprinkling to help enhance the chocolatey flavor without making the cookies feel salty.
See recipe card at the bottom of this post for full ingredient list and measurements.
None! If you have a mixing bowl and a whisk, you can make these cookies.
Step-By-Step Recipe Instructions
Step 1 - Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
Step 2 - In a large bowl, add melted butter, both sugars, and vanilla and whisk to combine.
Step 3 - Add eggs and whisk well until the mixture is glossy and a bit lighter in color, about 1 minute. Let the mixture stand for about 5 minutes while you prepare the next ingredients.
Step 4 - In a medium bowl, add flour, baking soda, cornstarch, and salt and whisk to combine.
Step 5 - Add the flour mixture to the wet ingredients and stir gently just until combined.
Step 6 - Add chocolate chips and stir just until blended.
Step 7 - Scoop 1 ½ Tablespoon balls of dough onto parchment-lined baking sheets.
Step 8 - Bake the cookies for 10 to 12 minutes. The cookies will still appear pale and puffy when you remove the tray from the oven. Sprinkle a pinch of salt onto each cookie and allow them to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
For picture-perfect cookies (think perfectly round cookies studded with glossy chips), check out these tips for baking pretty cookies.
If you find that your cookies are spreading too much in the oven, don't miss these tips for fixing flat cookies.
The ingredients used - and the ratio of ingredients - are the difference between a crispy cookie and a chewy cookie. Using melted butter, brown sugar, an extra egg yolk, and a bit of cornstarch all help to create a deliciously chewy cookie. Being careful not to over mix the dough and over bake the cookies is also important.
Baking cookies with melted butter has two benefits: 1) Melted butter helps to create a cookie that's dense/fudgy and chewy, and 2) Using melted butter instead of creaming room temperature butter means that we can skip the stand mixer (fewer dishes to wash)!
As with all cookies, these will taste best on the day they're baked. Follow these tips for keeping leftover cookies fresh.
Room Temperature: Store cookies in an airtight container at room temperature for up to 4 days. Adding a slice of bread to the container will help to keep the cookies fresh.
Freezing: Cookie dough can also be scooped and frozen, sealed in an airtight container, for up to 3 months. Bake the frozen dough for an extra minute or two (no need to defrost).
More Chocolate Chip Cookie Recipes
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No Chill Chocolate Chip Cookies
- 1 cup unsalted butter, melted
- 1 cup dark brown sugar
- ½ cup granulated sugar
- 1 Tablespoon vanilla extract
- 1 large egg plus 1 large egg yolk
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- 1 teaspoon fine sea salt plus more for sprinkling on cookies
- 1 cup semisweet chocolate chips
- 1 cup dark chocolate chips
- Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
- In a large bowl, add melted butter, both sugars, and vanilla and whisk to combine.
- Add eggs and whisk well until the mixture is glossy and a bit lighter in color, about 1 minute. Let the mixture stand for about 5 minutes while you prepare the next ingredients.
- In a medium bowl, add flour, baking soda, cornstarch, and salt and whisk to combine.
- Give the sugar mixture a quick whisk and then add the flour mixture. Use a wooden spoon or a spatula to gently stir the flour mixture into the sugar mixture. Stir just until mixed.
- Add both chocolate chips and stir just until blended.
- Scoop 1 ½ Tablespoon balls of dough onto parchment-lined baking sheets.
- Bake the cookies for 10 to 12 minutes. The cookies will still appear pale and puffy when you remove the tray from the oven. Sprinkle a pinch of salt onto each cookie and allow them to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.