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Home » Cookie Recipes

No Chill Chocolate Chip Cookies

Published: Jan 15, 2020 by Allison Ferraro · Modified: Feb 23, 2023 · This post may contain affiliate links · 18 Comments

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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!

Close-up overhead view of cookies stacked on a wooden cutting board. this Recipe

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!

Jump to:
  • Why You'll Love This Recipe
  • Ingredient Notes & Substitutions
  • Special Equipment
  • Step-By-Step Recipe Instructions
  • Recipe Tips
  • Recipe FAQs
  • Storage Instructions
  • More Chocolate Chip Cookie Recipes
  • Recipe
  • Comments

Why You'll Love This Recipe

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

See recipe card at the bottom of this post for full ingredient list and measurements.

Recipe ingredients with labels on a white surface.

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.

Special Equipment

None! If you have a mixing bowl and a whisk, you can make these cookies.

Step-By-Step Recipe Instructions

See recipe card at the bottom of this post for detailed recipe instructions.

Step 1 - Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.

Melted butter and sugar whisked together in a glass mixing bowl.

Step 2 - In a large bowl, add melted butter, both sugars, and vanilla and whisk to combine.

Wet ingredients whisked together in a glass bowl.

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.

Dry ingredients whisked together in a glass bowl.

Step 4 - In a medium bowl, add flour, baking soda, cornstarch, and salt and whisk to combine.

Cookie dough in a glass mixing bowl with a wooden spoon.

Step 5 - Add the flour mixture to the wet ingredients and stir gently just until combined.

Cookie dough with chocolate chips in a glass mixing bowl with a wooden spoon.

Step 6 - Add chocolate chips and stir just until blended.

Cookie dough balls on a baking sheet lined with parchment paper.

Step 7 - Scoop 1 ½ Tablespoon balls of dough onto parchment-lined baking sheets.

Baked cookies with extra chocolate chips pressed into the tops on a baking sheet.

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.

Recipe Tips

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.

Overhead view of cookies stacked on a wooden cutting board with a pinch bowl of fine sea salt.

Recipe FAQs

How to make chocolate chip cookies chewy?

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.

Why do you put melted butter in cookies?

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)!

Storage Instructions

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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    Oatmeal Chocolate Peanut Butter Bars (Small Batch)
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    Edible Chocolate Chip Cookie Dough (Egg-Free)

Love this recipe? Please leave a star rating and review on the recipe below! And don't forget to subscribe to Always Eat Dessert for even more simple recipes, baking tips, and inspiration.

Recipe

Overhead view of cookies on a white background.

No Chill Chocolate Chip Cookies

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!
4.94 from 15 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes minutes
Cook Time: 12 minutes minutes
Total Time: 1 hour hour 20 minutes minutes
Servings: 18
Yield: 3 dozen cookies
Calories: 333kcal
Author: Allison Ferraro
Prevent your screen from going dark

Ingredients

  • 1 cup (226 grams) unsalted butter melted
  • 1 cup (213 grams) dark brown sugar
  • ½ cup (99 grams) granulated sugar
  • 1 Tablespoon (14 grams) vanilla extract
  • 1 large egg plus 1 large egg yolk
  • 2 ¼ cups (270 grams) all-purpose flour
  • 2 teaspoons (5 grams) cornstarch
  • 1 teaspoon (6 grams) baking soda
  • 1 teaspoon (6 grams) fine sea salt plus more for sprinkling on cookies
  • 1 cup (180 grams) semisweet chocolate chips
  • 1 cup (180 grams) dark chocolate chips

Instructions

  • 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, cornstarch, baking soda, 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.

Notes

Storage: These cookies are best enjoyed within 24 hours of baking but will keep in an airtight container at room temperature for a few days.
Dough can also be frozen and baked at a later date. Check out my tips for freezing cookie dough.

Nutrition

Calories: 333kcal | Carbohydrates: 41g | Protein: 3g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 210mg | Potassium: 161mg | Fiber: 2g | Sugar: 25g | Vitamin A: 334IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 2mg

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Reader Interactions

Comments

  1. amanda

    February 07, 2025 at 2:28 pm

    5 stars
    These cookies are the best and so soft!!!!!! I have made multiple batches the last few weeks because my family keeps asking for more!

    Reply
  2. Jordan

    February 21, 2024 at 9:49 am

    5 stars
    I made these cookies for my fiance and he loved them so much he had to bring them to work so he didn't eat them all in 2 days! He said his coworkers are already asking if I can make them again 🙂

    Reply
  3. Rina

    January 02, 2024 at 3:54 pm

    Thank you for your recipe. The cookies tasted great. The only complaint my guys had was that there were too many chocolate chips. The next time I will just put less.

    Reply
    • Allison Ferraro

      January 04, 2024 at 6:37 am

      Hi Rina! I had no idea there was such a thing as too many chocolate chips haha. But yes, if you like a less chocolatey chocolate chip cookie you can reduce the chips by as much as half in this recipe.
      - Allison

      Reply
  4. Kelli

    February 21, 2022 at 1:13 pm

    5 stars
    Recipe was great! Thank you!

    Reply
    • Cathryn

      February 10, 2023 at 10:24 am

      I tried to print up this revipe as well like your brownie recipe and the first print button works but when it comes up the second time after making adjustments (like whether you want the photo included) it won't work at that point. It would be sooo nice to print your recipes up, thanks!

      Reply
      • Allison Ferraro

        February 11, 2023 at 11:45 am

        Hi Cathryn! I'm so sorry you're having trouble printing these recipes. I tested printing these recipes with adjustments as you mentioned and am having no issues. If you would please send me an email at [email protected] letting me know what device you're using and sending screenshots of the problem if possible I would love to help you troubleshoot!
        - Allison

  5. 23B Hughes

    January 18, 2021 at 3:37 pm

    5 stars
    Hello!
    These cookies were simple enough to make for a beginner such as myself, and were delicious through and through! The ingredients may seem like a lot for some, but they are what makes these cookies so yummy! Happy baking! 🙂

    Reply
  6. Daly

    January 15, 2021 at 9:58 am

    5 stars
    Hi!! I made a small batch of these last night (using your tips!) and they came out PERFECT! So easy, quick, and delicious. This is for sure my new go-to!

    Reply
    • Allison

      January 15, 2021 at 2:16 pm

      Yay! I'm so glad you love these cookies, too! Thank you for your review, Daly!
      - Allison

      Reply
  7. Paula

    December 15, 2020 at 11:35 pm

    5 stars
    Recipe is wonderful. Soft a gooey cookies. Highly recommend this recipe. My Family and friends will enjoy these in their Christmas tins. Thank you for sharing.

    Reply
    • Allison

      December 16, 2020 at 8:23 am

      Thank you so much for your review Paula! I'm so glad these cookies were a hit, and they'll be a delicious addition to your cookie tins! Merry Christmas to you and yours.
      - Allison

      Reply
  8. Abbie

    December 08, 2020 at 10:47 pm

    5 stars
    I found your recipe after searching “no chill cookies” because, as you know, the inner Cookie Monster NEEDED them immediately. I decided to put all the dough in a 9x13 pan to make cookie bars, and they are so rich and carmely with the dark brown sugar and two chip varieties! As bars, they are thick and crisp on the edges with gooey middles. Mmm,. Thanks for a great and simple recipe!

    Reply
    • Allison

      December 09, 2020 at 12:21 pm

      Thank you so much for your review, Abbie! I feel like you get me. 😉 I also love that you tried this recipe as cookie bars, and I'm so glad it was a hit!
      - Allison

      Reply
  9. Cindy

    November 16, 2020 at 7:43 pm

    5 stars
    Great recipe that I'll definitely use again! I got some crisp in the edges, but that works perfectly since we prefer a bit of crunch. I put a little extra salt in the dough, and it worked out amazingly after chilling the dough in the fridge for a few days. The no chill part works well since I'm impatient with chilling the dough, but I'll try and stick the leftover dough in the fridge next time, too. Thanks for a simple and reliable recipe!

    Reply
    • Allison

      November 17, 2020 at 12:25 pm

      Thank you so much for your review, Cindy! I am so glad that you love this recipe as much as I do! And I share your impatience when it comes to chocolate chip cookies 🙂
      - Allison

      Reply
    • Kimberly

      August 31, 2021 at 8:57 pm

      5 stars
      Thank you so much for this recipe I added a tbs of peanut butter ....turns out these are the best chocolate chip cookies I EVER made😄❤❤❤

      Reply
      • Allison Ferraro

        August 31, 2021 at 9:39 pm

        I love that you had success adding a bit of peanut butter to the dough and am curious to try that myself now! Thanks for your review, Cindy!
        - Allison

4.94 from 15 votes (6 ratings without comment)

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I'm Allison, the cookie-obsessed baker, recipe creator, and food photographer behind Always Eat Dessert.

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