Chewy No Chill Chocolate Chip Cookies
Soft and chewy no chill chocolate chip cookies with gooey, super chocolate-y centers and perfectly crisp edges. Butter, brown sugar, vanilla, and two kinds of chocolate combine for lots of classic, nostalgic flavor, and with zero chill time, these easy cookies are ideal for last-minute cookie cravings (ready in 30 minutes!).
No Chill Chocolate Chip Cookies
These are my perfect chocolate chip cookies. The CCCs of my dreams. They are super chewy, buttery, chocolate-y, with a hint of butterscotch, and full of so much flavor. AND there is no waiting on dough to rest or chill or otherwise steal time away from our one precious, cookie eating life.
These are I Want Cookies Right Now, and Cookies I Shall Have Cookies. Emergency, Last Minute, Help is on the Way Cookies. We Don’t Have Time to Wait OVERNIGHT for Cookie Cravings Cookies.
You get it. They are classic and nostalgic, in the very best way, with all the familiar flavors of chocolate chip cookies – butter, and brown sugar, and vanilla, and of course, lots of chocolate.
Why You’ll Love This Chewy Chocolate Chip Cookie Recipe
In short, if you are a fan of chewy chocolate chip cookies, with lots of chocolate, these are the cookies for you. They combine much of the nostalgic flavor of the classic cookies I grew up with, and some modern tweaks that take them to the next, delicious level.
One key to super chewy cookies (of all kinds) is a higher proportion of brown sugar to white sugar. Here we’re using a 3:1 ratio which guarantees wonderfully soft and chewy centers with barely crisp, golden edges. Along the same lines, we’re adding an extra egg yolk for more moisture, chew, and flavor.
They’re packed with two kinds of chocolate: chopped semisweet chocolate (I recommend around 70% cacao) and dark chocolate chips. This adds structure to the dough (so they don’t overspread despite heading straight into the oven), and more importantly, ribbons and puddles of melted chocolate throughout the cookies in addition to the chips dotted on top. Happy baking!!
No Chill Chocolate Chip Cookie Ingredients
These chewy cookies require just the usual baking suspects. Here’s what you’ll need to make them:
- butter: we’ll start with room temperature unsalted butter. This is actually cooler than you might think – it should be soft to the touch, but not squishy.
- white and brown sugar: you’ll need a combination of light brown sugar and granulated sugar for sweetness, notes of caramel, and the perfect balance of chewy centers and barely crisp edges.
- egg: one egg plus an extra yolk acts as an emulsifier, binding everything together, making the dough creamier, and adding to the extra chewy texture.
- vanilla: what even is a cookie without a generous splash of vanilla extract? You’ll need one teaspoon of the good stuff.
- flour: the base of these cookies is regular all-purpose flour. I imagine an all-purpose gluten-free flour blend would also work well.
- baking soda and powder: for the perfect balance of lift and spread.
- salt: to enhance all the other flavors. A little sprinkle of flake sea salt on top when these babes come out of the oven is also divine.
- chocolate: a combination of chopped chocolate bar and semisweet chocolate chips create layers of chocolate goodness in every bite. You can also use chocolate chunks or féves (baking wafers) if you prefer!
Find all the exact ingredients and measurements in the recipe card, below.
How to Make Chocolate Chip Cookies
One of the many reasons this is our perfect chocolate chip cookie recipe? They are super easy to make. No advanced techniques, no chilling, just mixing and scooping. Here’s what you’ll do:
- Preheat your oven, gather your ingredients, and grab a couple of baking sheets. Whisk together the dry ingredients.
- Mix together the butter and sugars, then the egg and vanilla, until smooth and creamy. Stir in the flour mixture and the chocolate.
- Scoop into dough balls and bake until golden around the edges and soft in the middle. Let cool for a few minutes before devouring. Enjoy!!
How to Make Your Cookies Perfectly Round:
To be clear, wonky-edged cookies are still delicious! But if you’re aiming for perfection, two easy tricks work for me:
First, scoop your cookie dough with a cookie scoop for equal portions (about 55g each). Once you scoop your dough, gently shape or roll the dough in your hands into evenly round balls. You can do this all at once even when baking in batches. Place the dough balls 3-4″ apart on your baking sheet so that the cookies have room to bake and spread.
Second, pull your cookies out of the oven around the 9 minute mark and use a large round cookie or biscuit cutter to gently shimmy and shape any wandering edges back into submission (you can also use the back of a large spoon). Pop them back in the oven to finish baking as needed. You can also wait until they’re fully baked to do this, but I find doing it early is most effective!
No Chill Chocolate Chip Cookies FAQs
Once cooled, keep extra cookies in an airtight container at room-temperature for 3-4 days.
You’ll need softened, room-temperature butter for these cookies (about 68 to 70℉), which should be soft to the touch, but not greasy or mushy.
The likely culprit is too much flour. I highly recommend using a baking scale to measure your ingredients by weight. Even an extra tablespoon or two of flour can make a big difference in your results.
If you’ve checked your flour measurement (see above), either your butter was too soft, or your oven is running hot. At room-temperature, the butter should be soft enough to hold a finger indent, but not squishy or melted. And an inexpensive oven thermometer will ensure that your oven temp is exactly where it should be.
Sure. I prefer the ease of a stand mixer, but grab a large mixing bowl and an electric hand mixer and you’re on your way.
More Chocolate Chip Goodness to Bake Up Next:
If you make these chewy chocolate chip cookies, be sure to tag me on Instagram with the hashtag #forkknifeswoon and leave a comment and rating below letting me know how you liked them! ★★★★★ Star ratings are especially helpful because they help others find my recipes too. xo, Laura
Print
No Chill Chocolate Chip Cookies
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 12 Cookies 1x
- Category: Baking, Dessert
- Method: Baking, Dessert
- Cuisine: American
- Diet: Vegetarian
Description
Soft and chewy no chill chocolate chip cookies with gooey, super chocolate-y centers and perfectly crisp edges. Butter, brown sugar, vanilla, and two kinds of chocolate combine for lots of classic, nostalgic flavor, and with zero chill time, these easy cookies are ideal for last-minute cookie cravings (ready in 30 minutes!). Gluten-free friendly.
Ingredients
- 1/2 cup (113g or 1 stick) unsalted butter, at room-temperature ¹
- 3/4 cup (150g) light brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1 tsp pure vanilla extract
- 1 large egg
- 1 large egg yolk
- 1–3/4 cups (210g) all-purpose flour, spooned and leveled ²
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp Kosher salt ³
- 3.5 oz (100g) bittersweet chocolate bar (60-70% cacao), roughly chopped ⁴
- 3/4 cup semi-sweet chocolate chips, divided
Instructions
- Preheat the oven to 350℉. Line a couple of large baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt, until well-combined. Set aside.
- In a stand mixer fitted with the paddle attachment, beat together the butter and sugars on medium speed until creamy and well-combined, about 2 minutes. Scrape down the sides of the bowl with a spatula as needed about halfway through.
- Add the egg, egg yolk, and vanilla, and mix until creamy and combined, about another minute.
- Turn the mixer down to low speed, and spoon in the flour mixture until just combined and no streaks of flour remain. Scrape down the sides of the bowl as needed.
- Stir in the chopped chocolate and 1/2 cup of the chocolate chips.
- The dough should be thick and slightly sticky but easily scoopable. Use a cookie scoop to scoop and shape the dough into equal 2 Tbsp sized cookie dough balls (about 55g each).
- Place on your prepared baking sheets, and bake in batches for 10-12 minutes until the edges are golden and the centers look mostly done.
- Remove from the oven, and immediately top each cookie with a few extra chocolate chips or chopped chocolate (it will melt and create those chocolate puddles!).
- Let rest on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely. The cookies will continue to cook and set up as they cool. Enjoy!!
Notes
¹ Room-temperature butter should be soft to the touch but not mushy or melted, about 68 to 70℉.
² Make them gluten-free: Use an all-purpose gluten-free flour blend such as Bob’s Red Mill.
³ For most baking I recommend using Diamond Crystal Kosher salt. These cookies are also wonderful with a sprinkling of flake sea salt (such as Maldon) warm from the oven. Reduce the Kosher salt to 1/2 tsp if you plan to go that route.
⁴ For this recipe, a semisweet/bittersweet chocolate in the 60-70% cacao range works best. However, you can certainly choose your own adventure when it comes to the chocolate, using whichever type and shape you prefer! White chocolate, milk chocolate, entirely chocolate chips or chopped bar chocolate, féves, chunks, etc., just note that chip size and gram conversion may vary.
Keywords: chocolate chip cookies, no chill chocolate chip cookies, chewy chocolate chip cookies, double chocolate
I usually don’t comment but literally the best chocolate chip cookies I ever ate. Even my husband who does not like choc chip agrees. I didn’t have a chocolate bar so I just did 3/4 chips with a few on top at the end. 11 minutes and perfection. I also saw other recipes adding in cornstarch. So I thought I would try it too. 1/2 tsp cornstarch.
★★★★★
Thank you so much, Roslyn!! I’m so happy to hear that 🥰
I tried these tonight and they were delicious! I was excited about the no chill cookie dough, but wasn’t sure if they would have as much flavor as my regular overnight recipe. They did not disappoint. I love how chewy they are and the different chocolate textures. I ate the first one right out of the oven (too impatient tonight!) and it was gooey cookie perfection. Can’t wait to make these again, thank you for the recipe!
★★★★★
Thank you, Lauren!! So happy they were a hit 🙂
I made these cookies based on the simple ingredients and easy to follow instructions and I appreciated the additional information to correct any discrepancies. As indicated, accurate measurements and oven temperature would result in a better cookies. No complaints from my three daughters.
★★★★★
Thank you, Ralph!!