This no-chill chocolate chip cookie recipe combines everything you love in a cookie. They are soft yet chewy and the best homemade version of a classic cookie!
It has taken me several attempts, but I finally have the perfect chocolate chip cookie. If you enjoy a cookie that has a crunchy exterior while remaining chewy on the inside with a cake-like softness then this recipe for you!
The best part is the dough doesn’t require chilling! You can just mix it up and bake right away. This saves an immense amount of time.
Why this recipe works
The recipe is formulated so the dough doesn’t require refrigeration before baking.
Usually, I’ll add shortening to my cookies to keep them from spreading but this recipe is made will all butter. Butter gives the best flavor and helps the edges of the cookie crispen.
The dough doesn’t require chilling because the ration of flour to fat makes it so the dough can be baked right away without the cookies spreading too much.
These chocolate chip cookies are high in fat, which contributes to the flavor and tenderness. The high-fat content also extends the shelf life.
- Butter: Unsalted butter makes the cookie taste rich in flavor and allows the cookies to brown.
- Sugar: Brown sugar will give the cookies a chewy texture while white sugar caramelizes and make the edges crisp.
- Eggs: Eggs also add richness and keep the cookies tender.
- Vanilla: Pure vanilla extract adds flavor.
- Flour: All-purpose flour contains enough protein to add structure without toughening the cookies.
- Leavening: Baking soda is used to give the cookies rise and helps them develop a golden color.
- Salt: A little salt helps balance the sweetness. You can cut back on the amount used if desired.
- Chocolate Chips: Semisweet chocolate chips are what I used but you can use coarsely chopped chocolate instead.
Cookie scoop. Use a 1.5 tablespoon cookie scoop to portion the cookies for uniform sizes.
Baking sheets. Baking sheets lined with parchment paper or a silicone mat work best.
I’m going to walk you through exactly how to make homemade chocolate chip cookies. The process is quick and simple. And the best part is the dough can be baked immediately without chilling.
Step 1. Properly measure ingredients
First, you will need to start by measuring the flour correctly. This is crucial! Too much flour will leave your cookies dry and crumbly.
I wrote an entire post on how to measure flour. I recommend reading it over and applying all the tips to your future baking endeavors as well as today’s recipe.
Step 2. Combine the wet ingredients
Cream the fat and sugar together to create a lump-free mixture and blend the ingredients completely.
Add the eggs and vanilla and mix until fully combined. You may need to stop and scrape down the sides of the bowl.
Step 3. Combine the dry ingredients
Whisk the flour, baking soda, and salt together. Add it to the butter mixture all at once and mix slowly just until the flour is incorporated.
Fold in the chocolate chips and take care not to overmix the dough.
Step 4. Bake
Use a cookie scoop to drop mounds of dough onto a baking sheet lined with parchment paper.
Bake one sheet at a time for 10-12 minutes at 350°F. The cookies should be golden brown around the edges and appear soft/underdone in the centers.
Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes. The residual heat from the baking sheet will continue to cook the cookies as they sit.
After 10 minutes you can transfer the cookies to a cooling rack to cool completely.
These chocolate chip cookies keep well and will remain soft for days after baking.
- The best way to store cookies that have been baked is to place them in a zip-top bag and keep them at room temperature. They’ll stay soft for up to 1 week.
- A little tip I picked up from Cook’s Illustrated is to place half a slice of bread in the bag with the cookies. This will prevent them from becoming dry and brittle.
- ¾ cup (180 g) unsalted butter, softened
- ¾ cup (150 g) light brown sugar, packed
- ½ cup (100 g) granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 ½ teaspoons vanilla extract
- 2 ½ cups (325 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (190 g) semisweet chocolate chips
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper; set aside.
- In a larger bowl, cream the butter and both sugars together with an electric mixer at medium speed until fluffy, about 3 minutes. Scrape down the sides of the bowl as needed.
- Beat in the egg, egg yolk and vanilla until well combined.
- In a separate bowl, combine the flour, baking soda, and salt with a whisk. Add all the flour mixture to the butter mixture and beat on low speed just until almost fully combined.
- Gently fold in the chocolate chips.
- Using a 1.5 tablespoon cookie scoop, scoop mounds of dough onto the prepared baking sheet spacing them 2 inches apart.
- Bake for 10-12 minutes or until lightly brown around the edges and just underdone in the center.
- Cool cookies on the pan for 10 minutes. Remove from the pan and cool completely on a wire rack.
Feel free to add more chocolate chips! Or save a few to press into the tops of the cookies as soon as they come out of the oven.
Make ahead tip
- Cookie dough can be kept covered in the refrigerator for up to 3 days. Bring to room temperature and continue bake per recipe instructions.
- Baked cookies will keep for up to 1 week stored in an airtight container at room temperature. They can also be stored in the freezer for up to 3 months.
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Nutrition Information:Yield: 29 Serving Size: 1
Amount Per Serving: Calories: 68Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 20mgSodium: 125mgCarbohydrates: 12gFiber: 0gSugar: 4gProtein: 2g
* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.