No Chill Chocolate Chip Cookies
Soft and chewy no chill chocolate chip cookies with crisp edges and gooey centers. This easy cookie recipe comes together quickly with simple ingredients and can be baked right away—no chilling required.
Equipment
- 2 Baking sheets
Ingredients
- ½ cup (113g) unsalted butter melted and slightly cooled
- ½ cup (110g) light brown sugar packed
- ¼ cup (50g) granulated white sugar
- 1 large egg slightly cold
- 1 teaspoon vanilla extract
- 1 ½ cups (180g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup semi-sweet chocolate chips or chocolate chunks
Instructions
- Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- In a large bowl, whisk together melted butter, light brown sugar, and granulated white sugar until smooth.
- Add the egg and vanilla extract and whisk until fully combined.
- Stir in flour, baking soda, and salt until just combined. Do not overmix.
- Gently fold in chocolate chips.
- Using a cookie scoop, scoop dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 9–11 minutes, until edges are set and centers look slightly soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Let the melted butter cool slightly before mixing so it doesn’t cook the egg.
- Do not overbake—cookies will continue to set as they cool on the hot baking sheet.
- Use a cookie scoop for evenly sized, bakery-style cookies.
- Press extra chocolate chips on top of the dough balls before baking for a bakery-style look.
- If the dough feels too soft, chill for 10-15 minutes, but chilling is not required.
Nutritional Information
Calories: 248kcalCarbohydrates: 30gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 32mgSodium: 141mgPotassium: 113mgFiber: 1gSugar: 17gVitamin A: 243IUCalcium: 22mgIron: 2mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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