These chocolate chip cookies are wonderful! Soft, buttery cookies with pools of melted chocolate, crisp edges, and soft centers. There will be no chilling of the dough, no need for a mixer, and the cookies will be cooked and ready to enjoy in under 30 minutes!
- Why this is my favorite chocolate chip cookie recipe
- Ingredients for no chill chocolate chip cookies recipe
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- How many cookies does this recipe make?
- How to store chocolate chip cookies
- Can I freeze chocolate chip cookies?
- Can I make the dough ahead of time?
- No Chill Chocolate Chip Cookies
- What happens if you don t chill chocolate chip cookie dough?
- Should you always chill chocolate chip cookie dough?
- What happens if you don’t refrigerate cookie dough?
- Why are my toll house chocolate chip cookies flat?
- How do you speed up chilling cookie dough?
- What happens if you don’t cool cookies?
- Should refrigerated cookie dough be brought to room temperature before baking?
- Is it safe to bake cookie dough left out overnight?
- How long should you chill cookie dough before baking?
- What is the secret to a good cookie?
Aside from purchasing a readymade log of dough, this is the easiest chocolate chip recipe I know. However, in addition to being straightforward,
- These chocolate chip cookies are simple to make. Truly. There are no complicated ingredients or weighing of components.
- Because the dough does not need to be chilled, you may eat warm cookies right away. My buddies, I know we all have the same priority here.
- You just need a whisk and a wooden spoon (or spatula), no hand or stand mixer (aff link).
- We’re using melted butter, which speeds things up and eliminates the need for a mixer!
- You don’t need to roll the dough into balls; just scoop it onto the baking sheet. There is no hassle and no fuss.
- They’re big and crinkly, with a crisp border and soft, chewy interiors, and they’re stuffed with ooey, gooey chocolate.
- Unsalted butter: The secret to this recipe is to use melted butter that has cooled somewhat before adding it to the dough. We were able to speed up the process of preparing the dough by melting the butter and removing the need for a mixer. I use unsalted butter solely so that I can regulate the quantity of salt in my recipes, but if you use salted butter, you should eliminate or alter the amount of salt in the recipe to your personal preferences.
- All-purpose flour: 1 cup + 2 tablespoons plain old white flour, weighed correctly, provides these cookies exactly the appropriate amount of substance. Over-flouring results in thicker, often cakey cookies, which have their uses! However, that is not what we are aiming for with this recipe.
- Baking soda: We’re adding just enough of this traditional leavener to mix with the brown sugar and offer a little lift throughout the baking process. Don’t add extra baking soda to get more lift; too much baking soda might result in a metallic flavor, which you don’t want!
- For the ultimate sweet and salty combo, we used table salt or kosher salt in the dough and flaky sea salt on top. Are you not a fan? Simply leave the flaky sea salt on top but incorporate the salt in the dough!
- Brown sugar: Light brown sugar interacts well with baking soda, adding softness, wetness, and a richer flavor to the dough.
- Granulated sugar: We used a blend of white and brown sugar in the dough because it gives your final cookies the ideal amount of golden hue. Using just white sugar produces a bland and light cookie, whereas using only brown sugar produces a grainy texture.
- To easily integrate the egg into the dough, use a room temperature egg. When the dough is still cold, it might be more difficult to integrate, which can lead to overmixing.
- Vanilla extract: Make sure you use high-quality vanilla extract! Vanilla is essential in making a wonderful chocolate chip cookie, and using low-quality or fake vanilla extract is a waste of time. Pure vanilla extract, bourbon vanilla extract, or even vanilla bean paste (aff link) are all excellent choices.
- Chocolate is another product where quality counts! After all, they are chocolate chip cookies. I like chopped dark chocolate, but you may also use chopped semisweet or bittersweet chocolate. Milk chocolate, in my opinion, is much too sweet. You may also use semisweet, bittersweet, or dark chocolate chips, or a combination of any of the above, for a more complex taste!
1. Allow your butter to cool in a separate basin from the one in which it was cooked. I pour my melted butter into the mixing bowl to which I’ll be adding the sugars, and I lay the bowl aside in a cool spot in the kitchen while I prepare the remainder of the ingredients. If you leave it in the bowl in which it was melted, it will retain heat and take longer to cool.
But I’ll let you in on a little secret: I’ve added the melted butter to my dough while it was still warm, and the resultant cookies were still absolutely wonderful. They were a little oilier right out of the oven, and I had to wait a few minutes longer for them to set, but they were just as tasty as when I followed my own recipe!
2. Do not overwork the dough. Only whisk the dry flour mixture into the wet mixture until everything is barely mixed. Even if you still see a few streaks of flour, it will be blended when you mix in the chocolate chips. It is critical not to overmix the dough as this might result in a harder cookie that does not spread as much.
3. Use high-quality vanilla and chocolate extracts. I stated it before, but it bears repeating. The vanilla and chocolate flavors will be the stars of the show, and you want them to be the finest they can be.
High-quality pure vanilla extract, bourbon vanilla extract, or even vanilla bean paste (affiliate link) are all recommended.
I like using chopped dark chocolate for the chocolate, but you may also use chopped semisweet or bittersweet chocolate. Milk chocolate, in my opinion, is much too sweet. You may also use semisweet, bittersweet, or dark chocolate chips, or a combination of any of the above, for a more complex taste!
4. Before baking, sprinkle a few chocolate chips on top of each cookie. This is largely for appearance, but it also means more chocolate, because obtaining as much chocolate as possible in a dish is pretty much always my objective.
5. Sprinkle flaky sea salt on top of each biscuit. Just a little pinch over the top of the dough before placing it in the oven. Instead, wait until they come out of the oven and add a pinch over the top while they’re still warm and setting.
6. Remove from the oven while the puffy tops are still on. As long as the edges are done and golden, remove them from the oven and lay them on the baking sheet; they will continue to absorb some of the remaining heat from the baking sheet and develop those lovely crinkles and soft cores as they cool. This prevents overbaking, which results in a harder, crunchier cookie.
Using a big cookie scoop (aff link), the recipe yields 8 large cookies (approximately 3 Tablespoons of batter).
Using a 4 cup measuring cup to measure out the dough, you should get 6 or 7 somewhat bigger cookies. The larger the better in this scenario! You won’t get the same spread and texture as the enormous size if you make them smaller. There’s a reason why huge, bakery-style chocolate chip cookies are such a classic!A 1 might also be used.
As long as you do it correctly, you can keep baked cookies at room temperature for up to a week and they will stay soft!
- Before storing the cookies, make sure they are totally cool.
- Place the cookies in an airtight container
- To prevent cookies from sticking together, use parchment or wax paper between layers.
Add a piece of white bread to the container to help the cookies keep moisture! The moisture from the bread will permeate into the cookies, keeping them soft for longer.
You certainly can. Not only can you, but I strongly advise you to! Even though the dough comes up fast and effortlessly, there’s nothing like plucking one or two balls of dough from the freezer to bake and enjoy a wonderful warm biscuit when a hunger strikes.
To freeze the dough before baking, divide it into balls as directed and lay them on a baking sheet in the freezer. Allow for an hour of chilling before transferring the dough balls to a freezer-safe plastic bag or other freezer-safe container. The dough may be kept in the freezer for up to 3 months.
When you’re ready to bake them, just remove them from the freezer without defrosting. Add a few minutes to your baking time and you’re done! By the way, the pun was completely meant.
Allow cooked cookies to cool fully before freezing them, as directed on the recipe label. Then, individually wrap them in plastic wrap and store them in a freezer-safe container for up to 2 months. Allow them to thaw at room temperature for approximately 20 minutes before serving, or place them in the oven at 250F for a few minutes if you want them warmed up.
Can I make the dough ahead of time?
Definitely! You can make the dough and store it covered in the fridge up to 1 day ahead of time.
Just keep in mind that refrigerated dough will not spread as much as freshly mixed dough. For the best results, I suggest putting the dough onto the prepared baking sheet and letting it lie at room temperature for approximately 15 minutes before baking.
No Chill Chocolate Chip Cookies
- ✓ Read the recipe beginning to end
- ✓ Check oven calibration
- ✓ Check expiration dates
- ✓ Properly measure ingredients
- ✓ Check butter temperature
- Mixing bowls
- Cookie scoops
- Baking sheets
- Parchment paper (precut)
- Nonstick silicone mat
- Wire cooling racks
- melted and gently chilled (no longer warm) cupunsalted butter
- 1cup+ 2 tablespoons all purpose flour
- teaspoonbaking soda
- teaspoonkosher or table salt
- cuplight brown sugar, packed
- cupgranulated sugar
- 1 teaspoonspure vanilla extract
- 1egg, room temperature
- 1 cup finely chopped chocolate (semisweet, bittersweet, or dark chocolate) or chocolate chips, split
- Topping: flaky sea salt (optional, but very recommended).
- 2 tablespoons unsalted butter
Melt the butter in the microwave or on the stovetop, then transfer to a large mixing bowl to chill while you prepare the remainder of the ingredients.
- Preheat the oven to 350°F and prepare two baking sheets with parchment paper or nonstick silicon mats.
- 4 teaspoon salt, kosher or table
2 tablespoons baking soda 1
In a medium mixing basin, combine the flour, baking soda, and salt. Place aside.
1 cup plus 2 tbsp all-purpose flour, 1
- granulated sugar 4 cup
12 cup unsalted butter, 2 cup light brown sugar 1
Add light brown sugar and granulated sugar to the large mixing bowl with the cooled melted butter and stir to incorporate.
- 1 egg, 2 tablespoons pure vanilla extract
Whisk in the vanilla and egg until smooth and blended.
- Mix in the flour mixture with a firm wooden spoon or spatula until barely incorporated. Do not overmix!
- 4 cup dark chocolate
4 cup for each cookie’s topping.
1 1 Gently fold in 1 cup chopped chocolate, reserving the remaining 1
- Scoop out even pieces of dough onto prepared baking sheets using a 4 cup measuring cup (for slightly larger biscuits). I normally only put three cookies on each oven sheet since they spread so much, but you could definitely get away with four.
Use a big cookie scoop (3 tablespoons) or a 1 teaspoon scoop.
- For a great presentation, top each cookie with a few more of your saved chocolate chips and a sprinkling of flaky sea salt (optional, but suggested).
Sea salt flaky
- Bake for 11 minutes, one sheet at a time, on the center rack, or until the edges are set and golden and the tops are puffy; they will set and crumple as they cool.
- Remove from the oven and rest for approximately 10 minutes on the baking sheets (I simply let them set until the next batch of cookies is ready), then transfer to wire racks to cool entirely. Enjoy!