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š Why this recipe works
Why you’ll love this recipe
Who has time to chill dough? No one! This has zero chill time, but still spreads beautifully! Also check out these no chill sugar cookies! Delivers on everything you love in a chocolate chip cookie - crisp edges, chewy centers and loads of melted chocolate goodness. Ready in 30 minutes, requires simple pantry ingredients. Yet, they are the most delicious, soft and gooey cookies you’ll ever have! Ā
š Ingredients and notes
You’ll need unsalted butter, granulated sugar, brown sugar, vanilla extract, eggs, all purpose flour, baking soda, baking powder, and chocolate chips to make these easy chocolate chip cookies. So, how do we get the perfect spread without chilling cookie dough? By using slightly cold, softened butter, instead of melted butter. Easy peasy.
Notes and Variations
Use the highest quality vanilla extract you can afford! These ingredients make a huge difference in the quality of the cookies. Keep an eye out on this vanilla extract (it goes on sale a couple of times a year!) and stock up.You can use any kind of chocolate chips: I prefer semi-sweet chocolate chips for the best balance of sweetness. However, you can use dark chocolate too. I find that milk chocolate makes this recipe too sweet. Alternatively, just grab a bar and use chopped chocolate chips instead.You can use softened butter or melted butter. I have used both and they work just fine in the recipe. If you do use melted butter, make sure that you cool it down to room temperature if possible. Adding melted butter straight can end up making the bottom of your cookies greasy. To make this recipe gluten free, you can swap out regular all purpose flour for gluten free all purpose flour! I’ve tested it with this gluten-free, 1:1 all purpose baking flour, and it turns out great.
š How to make no chill chocolate chip cookies!
Preheat oven to 380Ā°F. Using the paddle attachment on your a stand mixer, a hand mixer or a wooden spatula, cream together butter, granulated white sugar, and brown sugar, until just combined. AddĀ a large egg andĀ vanilla extract and mix until fluffy. You can either use a large mixing bowl to mix the dry ingredients (flour,Ā baking soda, andĀ baking powder) and set aside. Alternatively, you can use a sieve and just mix the dry ingredients in the sieve and sift it into the mixing bowl. Fold the dry ingredients into the wet ingredients but don’t overmix! Then, add chocolate chips, and fold them into the dough. Using a 1 inch cookie scoop or a large spoon, portion out the dough. The recipe will make 16 medium-sized cookies this way (or 12 large cookies). Place each portioned cookie ball, evenly spaced, in one single layer, on your cookie sheets (if non stick, no need to line). Bake for ~9 minutes. You want to remove them from the oven when they look like they’re barely starting to turn brown in order for them to be perfectly fluffy. Let them rest for 2 minutes on a cooling rack, and then devour! Oh, try adding some of this super easy, protein powder ice cream on top. P.S., Have spare chocolate chips? Try making this delicious pumpkin bread, hot cookie dough recipe, or these gluten free chocolate cupcakes!
šŖ Troubleshooting and Top Tips
Let’s face it. Have you ever followed a recipe to the letter, only to have your cookies turn out wrong? Maybe they spread too much in the oven, or didn’t cook evenly. I’ve addressed some common causes of cookie troubles so you’ll know just what to do if things don’t go as planned!
š“ Serving and storage suggestions
You can store these no chill chocolate chip cookies in an airtight container, on the counter or in the fridge for four to five days. Make sure the cookies are completely cooled and add a layer of parchment paper between the cookies to make sure they don’t stick together. My cookies didnāt spread at all:Ā This is typically caused by much flour in the dough, or if you did not use enough sugar. My cookies are not soft and chewy: This could be due to a number of different reasons. Most likely, it might be because you over mixed the dough, or you overbaked the cookies (which is why it’s important to remove them when they’re still puffy on the top!)
How to freeze no chill chocolate chip cookies
To freeze baked cookies, you can also place the cookies in a freezer-safe bag or container and freeze them for up to two to three months. Again, let them cool completely and then do follow one of these options:
Place them on a baking sheet and flash freeze them for a couple of hours. Then once they’re frozen, layer them in a freezer safe container with parchment paper in between them. Wrap each cookie in plastic wrap and store them in a freezer-safe container.
To reheat, pop them in the oven at 300Ā°F for 1-3 minutes or simply microwave them for a minute. However, I typically recommend that you freeze the cookie dough, instead of the baked cookies. To do this, portion the dough into small cookie balls (love using this cookie scoop set). Then, place them on a baking sheet, and flash freeze them for about an hour or two. Then, transfer the frozen cookie dough balls into a freezer safe container. 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. Bake them directly when you want to eat them, but add 2 minutes to the baking time. If you like this recipe, check out my other cookie recipes: If you love chocolate, don’t forget to check out these other great chocolate recipes from my friends:
Pumpkin White Chocolate Chip Cookies Halloween Chocolate Rice Krispie Treats Vegan Chocolate GanacheChocolate Biscuit Pudding
If you tried this recipe, don’t forget to comment and rate! āāāāā
š Recipe
