What’s better than cookies? Chocolate chip cookies! What’s better than fluffy, chewy chocolate chip cookies? No chill chocolate chip cookies! These cookies are ridiculously easy to make and come out perfectly every time - no chilling required. Plus, it only takes about 30 minutes, so bake up a batch today and see for yourself!
This post contains helpful tips and tricks! If you're in a rush, please use the "Jump to Recipe" below!
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💭 Why this recipe works
What does chilling the cookie dough really do? Chilling the dough solidifies the fat (in this case, butter). As the cookies bake, the butter then takes a longer time to melt, and as a result, it controls spread.
So, how do we get the perfect spread without chilling cookie dough? By using slightly cold, softened butter, instead of melted butter. Easy peasy.
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!
📋 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.
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.
📖 How to make no chill chocolate chip cookies!
Preheat oven to 380°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.
Add a large egg and vanilla extract and mix until fluffy.
You can either use a large mixing bowl to mix the dry ingredients (flour, baking soda, and 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.
🍪 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!
My dough is dry: This is typically because due to too much flour or not enough egg yolk (binder) in the dough. To fix dry dough, you can add a tiny bit of water or milk (half a teaspoon at a time) to make everything come together. Don't over mix!
My cookies didn’t spread at all: 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!)
Yes!! No one has time to chill the cookies, amirite? I love making these cookies because they've got crispy edges, a soft and fluffy center, and just ooey gooey chocolate chips all over. No chilling.
Removing the cookies while they look a bit under-baked doesn't mean they stop baking. The residual heat from the baking sheet helps the cookie bake to the ideal amount. If you leave it in too long, then you risk over baking the cookie.
The recipe makes 16 cookies using a 1 inch cookie scoop!
Top Tips for the Perfect Cookie
- Measure flour appropriately! This is really important for most cookie recipes. I typically use the "spoon and sweep" method - use a spoon to fluff flour in the container, then use the spoon to fill your measuring cup. Use a straight-edged spatula or knife to level the flour. Scooping directly from the container can lead to overpacking.
- Use softened, but still chilled butter and room temperature egg. Softened and chilled butter helps control spread (similar to chilling cookies). Room temperature egg will help bind better.
- Don’t overmix your dough! Stir the mixture until it's just combined. Seeing a few streaks of flour is fine! Overmixing the dough It’s important not to overmix the dough because it can result in a tougher cookie that doesn’t spread as much.
- Top the cookie dough! Add a few more chocolate chips right before it goes into the oven, and with a few flecks of flaky sea salt (if you can) right after it comes out. Out of the world!
- For the best results, remove them while they still look a bit puffy! You might feel like you're removing them before they're fully cooked, but trust me. The cookies will continue to finish baking on the sheet, but by taking them out of the oven, you'll ensure that they're not over baked.
🍴 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.
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 300°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 Ganache
- Chocolate Biscuit Pudding
Did you make this recipe?! ⭐⭐⭐⭐⭐
Please leave a comment and a star rating and let me know how it went! We love hearing from you, thank you so much
No Chill Chocolate Chip Cookies
- ½ cup butter, softened
- ½ cup brown sugar, lightly packed
- ½ cup granulated sugar
- 1½ teaspoons vanilla extract
- 1 egg, large
- 1½ cups all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 1½ cups chocolate chips
- Preheat oven to 380°F
- In a large mixing bowl, mix all the dry ingredients: 1½ cups of flour, ½ teaspoon of baking soda, and ¼ teaspoon of baking powder. Set aside.
- Using the paddle attachment on a stand mixer, a hand mixer or a wooden spatula, cream together 1 stick of butter ( ½ cup) along with ½ cup each of granulated and brown sugar, until just combined.
- Add 1 egg and 1½ teaspoons of vanilla extract and mix until fluffy.
- Now, slowly add the dry ingredients and continue mixing until just combined. Don't overmix. Add 1½ cups of chocolate chips, and fold them into the dough.
- Using a cookie scoop or a large spoon, portion out the dough into 16 cookies (if you're using all of them at once). Or portion into two parts and freeze one portion! 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!
- Do not over bake!! The cookies might look doughy when you remove them from the oven, but please do not overbake. Remove them as they just start to brown. They'll continue to cook on the baking sheet as they cool. I promise, you won't regret it!
- If your cookie has spread unevenly while baking, and you want to get them perfectly round, grab a large, wide glass. Place over the cookie and slowly move the glass on the baking sheet in a circular pattern. This will help shape the cookie into the perfect, circular cookie!
- You can use chocolate chips, chunks or simply chopped chocolate. You can swap out regular all purpose flour for gluten free all purpose flour.
- To make ahead, make the dough and chill in refrigerator for up to 3 days. Allow it to come to room temperature before scooping them up.
- To freeze, portion into cookie balls and flash freeze on a baking sheet for an hour. Then transfer to a freezer safe container. These last for up to 3 months. To bake frozen cookie dough, throw on baking sheet and pop into oven and bake the same way as the regular cookie dough, but add an extra minute.