• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Always Eat Dessert
  • Recipes
  • Baking Tips
  • About
    • Contact
  • Work with Me
menu icon
go to homepage
  • Recipes
  • Baking Tips
  • About
  • Work with Me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Baking Tips
    • About
    • Work with Me
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Cookie Recipes

    No Chill Chocolate Chip Cookies

    Published: Jan 15, 2020 by Allison Ferraro · Modified: Feb 23, 2023 · 14 Comments

    Jump to Recipe

    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!

    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.

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

    Ingredient Notes & Substitutions

    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.

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

    Special Equipment

    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.

    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

    • angled view of a chewy chocolate chip cookie with a bite missing
      Chewy Chocolate Chip Cookies
    • Close up overhead view of cookie bars on a wooden cutting board.
      Oatmeal Chocolate Peanut Butter Bars (Small Batch)
    • overhead view of oatmeal dark chocolate chunk breakfast cookies scattered on a marble surface
      Oatmeal Dark Chocolate Chunk Breakfast Cookies
    • Overhead view of cookie dough with chocolate chips in a bowl on a gray surface.
      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!
    4.89 from 9 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

    Ingredients

    • 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
    US Customary - Metric

    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, 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.

    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

    More Cookie Recipes

    • Overhead view of bitten cookie on a gray surface.
      Soft Pumpkin Cookies with Cream Cheese Frosting
    • Overhead view of cookies on a blue speckled surface.
      Shortbread Linzer Cookies with Raspberry Jam
    • Overhead view of black cocoa cookies decorated like a mummy with white chocolate on a gray surface.
      Black Cocoa Cookies
    • Overhead view of sugar cookies with buttercream frosting flowers on a marble surface.
      Soft and Cakey Sugar Cookies with Buttercream Frosting

    Reader Interactions

    Comments

    1. 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

    2. 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
    3. 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
    4. 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
    5. 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
    6. 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

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Allison Ferraro headshot

    Hi there!

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

    Here you’ll find made-from-scratch recipes designed for busy people who love to bake. From cookies to quick breads, you'll discover detailed, easy-to-follow recipes for everyday life along with practical baking tips to help you whip up indulgent treats from scratch with confidence.

    Get to know Allison →

    Berry Season Recipes

    • Stack of mini muffins on a metal plate.
      Mini Blueberry Muffins
    • Mini fruit tarts topped with blueberry and a basil sprig on a white surface.
      Mini Fruit Tarts with No-Bake Cheesecake Filling
    • side view of a slice of pound cake topped with sliced strawberries and whipped cream
      Grilled Strawberry Shortcake
    • Close up view of cake garnished with fresh blueberries and lemon slices.
      Blueberry Lemon Snack Cake

    Summer Dessert Recipes

    • sliced peanut butter cup stacked on a pewter plate
      S'mores Peanut Butter Cups
    • side view of a slice of pound cake topped with sliced strawberries and whipped cream
      Grilled Strawberry Shortcake
    • Classic Lemon Bars
    • overhead view of a slice of icebox cake on a white plate
      Chocolate Peanut Butter Oreo Icebox Cake

    Summer Dessert Recipes

    • overhead view of sliced brownies with one turned sideways with the mint and chocolate layers visible
      Chocolate Mint Creme de Menthe Brownies
    • overhead view of pizza buns
      Homemade Pizza Buns
    • Side view of frosted cupcakes on a blue speckled background.
      Small Batch Carrot Cake Cupcakes with Brown Butter Cream Cheese Frosting
    • Side view of biscuits stacked on a white speckled plate with a blue background.
      Quick & Easy Buttermilk Biscuits (Small Batch)

    Reader Favorites

    • overhead view of sliced brownies with one turned sideways with the mint and chocolate layers visible
      Chocolate Mint Creme de Menthe Brownies
    • overhead view of pizza buns
      Homemade Pizza Buns
    • Side view of frosted cupcakes on a blue speckled background.
      Small Batch Carrot Cake Cupcakes with Brown Butter Cream Cheese Frosting
    • Side view of biscuits stacked on a white speckled plate with a blue background.
      Quick & Easy Buttermilk Biscuits (Small Batch)

    Top Baking Tips

    • overhead view of melting chocolate in a double boiler
      How to Melt Chocolate in a Double Boiler
    • Box grater and peeled carrot on a wooden cutting board.
      How to Grate Carrots for Carrot Cake
    • melted white chocolate in a double boiler
      How to Melt White Chocolate (Chips, Bars & Wafers)
    • Angled view of stacked baking pans lined with parchment paper.
      How to Line Pans with Parchment Paper
    • Flour and cocoa being stirred together in a glass bowl with a wooden spoon.
      Mixing Methods in Baking: How to Fold, Beat & Stir
    • A box of baking soda and a can of baking powder next to small glass bowls of both leaveners.
      Baking Soda & Baking Powder
    logos of media outlets featuring Always Eat Dessert recipes

    Footer

    ↑ back to top

    About

    • About
    • Portfolio
    • Work with Me

    Policies

    • Privacy Policy
    • Terms of Use
    • Website Disclaimer
    • Accessibility Policy

    Contact

    • Contact
    • Subscribe

    COPYRIGHT © 2023 ALWAYS EAT DESSERT, LLC | ALL RIGHTS RESERVED