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.
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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.
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.
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.
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.
Recipe FAQs
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)!
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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Recipe
No Chill Chocolate Chip Cookies
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
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.
Kelli
Recipe was great! Thank you!
Cathryn
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!
Allison Ferraro
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
23B Hughes
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! 🙂
Daly
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!
Allison
Yay! I'm so glad you love these cookies, too! Thank you for your review, Daly!
- Allison
Paula
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.
Allison
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
Abbie
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!
Allison
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
Cindy
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!
Allison
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
Kimberly
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😄❤❤❤
Allison Ferraro
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