If you've ever craved homemade chocolate chip cookies right now, this recipe is for you! These No Chill Chocolate Chip Cookies are soft in the center with crispy edges and are loaded with melty chocolate.
Best of all they go from mixing bowl to baking sheet without any waiting, which means you can enjoy freshly baked chocolate chip cookies in less than 30 minutes.
Most days, I am already scooping cookie dough onto a baking sheet by the time the oven is preheated.
This recipe uses simple ingredients and a straightforward mixing method, making it perfect for busy weeknights, last-minute gifts, or when you just want a classic cookie now.
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Why You Will Love This Recipe
- No refrigeration needed. Just mix and bake immediately.
- These cookies have soft and chewy centers with crisp, golden edges.
- This recipe uses pantry staples you likely already have.
- Kid friendly and quick enough for weeknights.
- Easily customizable with your favorite mix-ins.
Looking for more cookie recipes? Try one of these: Egg-Free Chocolate Chip Cookies, Sourdough Peanut Butter Blossoms, Crispy Nutella Brownie Cookies, Chewy Sourdough Chocolate Chip Cookies.
Recipe Ingredients
All you need are a few simple ingredients to make these Quick and Easy Chocolate Chip Cookies.
All-Purpose Flour: For accuracy, the best way to measure the flour is by using a digital kitchen scale.
Tip: If you don't have a digital scale, spoon the flour into the measuring cup and level it with the back of a butter knife. Try not to compress the flour into the measuring cup.
Salt: I add at least a pinch of salt to all of my recipes. Salt complements and intensifies the other flavors. For all of my recipes, I use Morton Kosher Salt which packs more densely than Diamond Crystal Kosher Salt. If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.
Unsalted Butter: Room temperature butter is easier to cream together with the sugar. I use unsalted butter. If you only have salted butter, reduce the salt to ¼ teaspoon. There is about ¼ teaspoon of salt per stick of salted butter.
Brown Sugar and Granulated White Sugar: This recipe uses both types of sugar. The brown sugar adds moisture while the white sugar helps the cookie dough spread while it is baking.
Chocolate: I have used chocolate chips in my cookies for a long time but recently I have really wanted my cookies to have those delicious looking puddles of chocolate. The only way to achieve this is to use chopped chocolate instead of chocolate chips.
Chocolate chips have added a higher percentage of cacao solids and stabilizers that prevent them from melting and allow them to keep their shape when they are baked.
The choice to use chocolate chips or chopped chocolate is up to you.
Tip: To balance the flavor in these sweet cookies use chocolate that is 60% to 70% cacao.
See the recipe card for full information on ingredients and quantities.
Substitutions and Variations
- Caramel: Stuff the cookies with a piece of caramel to create caramel-filled chocolate chip cookies. Check out my Peanut Butter Chocolate Chip Caramel Cookies or these Salted Pecan Chocolate Chip Cookies for detailed instructions.
- For a pop of flavor, sprinkle the cookies with flakey sea salt before baking.
- Chocolate: Use your favorite chocolate chips or chop up a bar of semi-sweet chocolate. For a sweeter cookie use milk chocolate. For a less sweet cookie use darker chocolate. You could even try white chocolate chips, butterscotch chips, or caramel chips.
Add-ins
- Chopped pecans or walnuts
- Toasted coconut
- Mini M&Ms
- A sprinkle of flaky sea salt on top before baking
Step by Step Directions
Step 1: Preheat the oven to 350°F (180°C).Line a cookie sheet with parchment paper.
In the bowl of your stand mixer, cream together the softened butter, and sugars with the paddle attachment on medium speed until smooth.
Step 2: Lower the mixer speed to low speed and add the egg and vanilla extract. Mix until thoroughly combined, about 30 seconds.
Step 3: Add the all-purpose flour, chocolate chips, kosher salt, and baking soda. Mix on low speed until just combined.
Be careful to not over mix. Over-mixing will create tough cookies.
Step 4: Use a medium cookie scoop (#40/1.5 tbsp) to scoop mounds of dough onto the cookie sheet, spacing them at least 2 inches apart.
Bake the cookies for 15 to 17 minutes or until the edges are lightly browned but the center is still soft.
Allow the cookies to cool for at least 5 minutes before transferring them to a wire rack to cool completely.
Tip: Use a light-colored cookie sheet. Dark cookie sheets absorb too much heat and can cause your cookies to overbake. Check out this post from Handle the Heat to see a comparison of cookies baked on different types of cookie sheets.
Tip: For crispier cookies increase the bake time by 2-3 minutes.
Storage, and Freezing Instructions
Storing: Baked cookies can be stored in an airtight container at room temperature for up to 4 days.
Freezing Cookie Dough: Unbaked cookie dough balls can be frozen for up to 3 months. I always have a batch of Condensed Milk Chocolate Chip Cookie dough in my freezer for when a cookie craving strikes.
Place them on a parchment-lined baking sheet and freeze until solid. Once frozen, remove from the baking sheet and place in a zip-top bag. Label with the date and contents.
When you are ready to bake cookies, remove the cookie balls from the freezer, let them sit at room temperature while the oven preheats, and then bake. You may need to add a minute or two to the baking time.
Freezing Baked Cookies: Baked cookies can be frozen for up to 3 months.
Once the cookies have cooled completely, place them on a sheet pan and freeze until solid. Transfer the frozen cookies to an airtight container or zip-top bag. Label with the date and contents.
Thaw frozen cookies overnight in the refrigerator or on the counter.
Recipe FAQs
The dough is balanced with the right butter-to-flour ratio to prevent excessive spreading. Softened (not melted) butter helps maintain the cookies structure.
Add 1-2 extra tablespoons of flour or make slightly larger and taller dough balls.
The butter may have been too soft. Try popping the dough balls into the fridge for 10 minutes before baking.
Expert Tips
- Use a kitchen scale to weigh your ingredients rather than the cup measurements. In baking accuracy matters. If you don't have one this is my favorite kitchen scale, because the display pulls out making it easy to see even if you are using a large bowl.
- Use room-temperature butter that is soft enough to press a finger into but not greasy or melty.
- Cream the butter and sugar thoroughly for better lift and texture.
- For more chocolate in every bite, press a few chips on top right before baking.
- Baking times for all recipes are only suggestions. The actual baking time will vary depending on your oven. It is helpful to know your oven and worth purchasing an inexpensive oven thermometer. Oven temperatures can vary as much as 50 degrees plus or minus.
- For perfectly round bakery-style cookies, gently "scoot" the edges with a large cookie cutter right after baking. Check out my cookie shaping video on Instagram if you have questions.
- Pull the cookies from the oven when slightly underbaked; they finish setting as they cool.
- Allow the cookies to cool for 5 minutes before transferring them to a wire rack.
More Easy Dessert Recipes
Thanks for Reading!
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📖 Recipe
No-Chill Chocolate Chip Cookies
Ingredients
- ½ cup unsalted butter room-temperature
- ½ cup brown sugar
- ½ cup granulated white sugar
- 1 large egg room-temperature
- 1 teaspoon vanilla extract
- 1 ⅔ cup all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (180°C).Line a cookie sheet with parchment paper. In the bowl of your stand mixer, cream together ½ cup unsalted butter, ½ cup brown sugar, and ½ cup granulated white sugar with the paddle attachment on medium speed until smooth.
- Lower the mixer speed to low speed and add 1 large egg and 1 teaspoon vanilla extract. Mix until thoroughly combined, about 30 seconds.
- Add the 1 ⅔ cup all-purpose flour, ½ teaspoon kosher salt, and ½ teaspoon baking soda and mix on low speed until just combined.
- Fold in 1 cup chocolate chips with a spatula.
- Use a medium cookie scoop (#40/1.5 tbsp) to scoop mounds of dough onto the cookie sheet, spacing them at least 2 inches apart.
- Bake the cookies for 15 to 17 minutes or until the edges are lightly browned but the center is still soft.
- Allow the cookies to cool for at least 5 minutes before transferring them to a wire rack to cool completely.
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