No Chill Chocolate Chip Cookies

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

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.

Ingredients for no chill chocolate chip cookies recipe

  • 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!

6 Tips for the perfect chocolate chip cookies

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.

How many cookies does this recipe make?

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.

How to store chocolate chip cookies

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.

Can I freeze chocolate chip cookies?

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


Prep Time: 15mins
Cook Time: 11mins
Total Time: 26mins
Servings: 8cookies
    ✓ Read the recipe beginning to end
    ✓ Check oven calibration
    ✓ Check expiration dates
    ✓ Properly measure ingredients
    ✓ Check butter temperature


These are the perfect chocolate chip cookies! Soft, buttery cookies that are loaded with puddles of melted chocolate with crisp edges and soft centers. No chilling the dough, no mixer required, and the cookies will be baked and ready to eat in under 30 minutes!


  • 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.
    1 1

  • 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!


Storage: Store in an airtight container at room temperature for up to 5 days.To freeze the dough before baking: Portion the dough into balls as instructed and then place them on a baking sheet and put that in the freezer. Let them chill for about an hour and then transfer the dough balls to a freezer-safe plastic bag or other freezer safe container. You can keep the dough stored for up to 3 months in the freezer. When you’re ready to bake them, just bake them directly from the freezer – no defrosting necessary. Add a couple minutes to your baking time.To freeze baked cookies: Let them cool completely according to the instructions in the recipe card first. Then wrap them individually in plastic wrap, and store them together in a freezer-safe container for up to 2 months. When you’re ready for a snack, let them thaw at room temperature for about 20 minutes, or pop them in the oven at 250°F for a few minutes if you want them warmed up.Make ahead instructions: You can make the dough and store it covered in the fridge up to 1 day ahead of time. Just be aware that chilled dough won’t spread as much as when the dough is freshly mixed. I recommend scooping the dough onto the prepared baking sheet and letting it sit at room temperature for about 15 minutes prior to baking for the best results.

Nutrition Facts

Serving: 1cookie | Calories: 384kcal | Carbohydrates: 48g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 159mg | Potassium: 127mg | Fiber: 2g | Sugar: 34g | Vitamin A: 384IU | Calcium: 27mg | Iron: 2mg


What happens if you don t chill chocolate chip cookie dough?

Refrigerating the dough helps the fats to cool. As a consequence, the cookies will expand slowly and retain their texture. If you omit the chilling phase, you’ll end up with flat, sad disks rather than wonderful, chewy cookies. Cookies baked from cold dough have a much richer taste.

Should you always chill chocolate chip cookie dough?

Refrigeration causes the flour to completely hydrate and makes the cookie dough firmer. Chilling the dough is essential for cut-out and rolled cookies because it stops the cookies from spreading too much.

What happens if you don’t refrigerate cookie dough?

Because of the butter in the dough, the composition of your cookies will change after chilling. “When you don’t refrigerate your cookie dough, the butter is at room temperature. As a result, the heat from the oven interacts fast with the butter, making it spread thinner,” explains Epperson.

Why are my toll house chocolate chip cookies flat?

A variety of factors may contribute to flat cookies. Here are some of the major options: TEMPERATURE OF THE OVEN: Make sure your oven is preheated and ready to bake. Check if the thermometer is reading appropriately as well.

How do you speed up chilling cookie dough?

If you begin making a cookie recipe only to discover that you need to chill the dough for a longer period of time than you anticipated, there is a shortcut: freeze the cookie dough. That’s true, you may freeze it for a few minutes to cut down on the chilling time suggested in the recipe.

What happens if you don’t cool cookies?

Cookies that are too hot may burn your fingers and lips (melty-hot sugar is really hot!). Furthermore, cooling cookies allows them to firm up and hold their form. Finally, overheated cookies will certainly crumble in your hands.

Should refrigerated cookie dough be brought to room temperature before baking?

The fat in the cookies is solidified by chilling the dough before baking. The fat in the refrigerated cookie dough takes longer to melt than room-temperature fat while the cookies bake.

Is it safe to bake cookie dough left out overnight?

This is often frowned upon. Dough should only be left out on the counter for about an hour. Bacteria may quickly develop if the dough is left out overnight. It is preferable to discard this dough and start again.

How long should you chill cookie dough before baking?

Q: HOW LONG SHOULD I KEEP THE DOUGH CHILLED? Anywhere between 24 and 72 hours. The longer the dough is chilled, the more flavor develops. The flour will also absorb more moisture, making the final texture thicker and chewier.

What is the secret to a good cookie?

The #1 Secret to Making the Best Chocolate Chip Cookies: Use High-Quality Ingredients.
Shortening vs. Butter.
Morsels vs. Chocolate Chips.
Rule #1: Cream the butter and sugar together.
Rule #2: Do not overwork the cookie dough.
Rule #3: Keep Your Cookie Dough Refrigerated.
Rule #4: Make use of parchment paper and a cookie scoop.
5th Rule: Do Not Overbake Your Cookies.

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