No-Chill Chocolate Chip Cookies
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.
Servings: 18 Cookies
Calories: 186kcal
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.
Notes
Use a kitchen scale to weigh your ingredients rather than the cup measurements.
Use room temperature butter and eggs. Chilled eggs may cause some of the butter to re-solidify prematurely. To quickly bring the eggs to room temperature, place them in a bowl of warm water for 10-15 minutes.
Use a cookie scoop for evenly portioned cookies. Take the guesswork out of portioning cookies by using a cookie scoop to make sure each cookie is the same size. Alternatively, you could cut the block of cookie dough into even pieces with a knife. I find that this method saves me time.
Baking times for all recipes are only suggestions. The actual baking time will vary depending on your oven.
Allow the cookies to cool for 5 minutes before transferring them to a wire rack.
Storing: Baked cookies can be stored in an airtight container at room temperature for up to 4 days.
Nutrition
Serving: 1Cookie | Calories: 186kcal | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 101mg | Potassium: 54mg | Fiber: 0.3g | Sugar: 17g | Vitamin A: 171IU | Calcium: 17mg | Iron: 1mg
