No Chill Chocolate Chip Cookies
These no-chill chocolate chip cookies come together so fast and are absolutely delicious! They’re the perfect way to quickly and easily satisfy your cookie craving.
These cookies are made with melted butter, so they spread out quite a bit as they bake.
I love this because it gives them chewy, golden-brown edges and soft centers.
The dough is made by hand (no mixer required) and comes together in about 10 minutes.
What this really means is that warm chocolate chip cookies are only about 21 minutes away. I wish all my recipes were this fast!
No-Chill Chocolate Chip Cookie Ingredients & Substitutions
I love this no-chill chocolate chip cookie recipe just the way it is, but I know some people might not have all these ingredients on hand! Or you might have food restrictions or allergies.
Below are some swaps and variations that can be made in this recipe.
- All-purpose flour – This recipe turns out best with all-purpose flour, but you can use a gluten-free flour blend in its place if needed. I recommend using King Arthur’s Measure for Measure Gluten Free flour.
- Cornstarch – A little bit of cornstarch helps these cookies bake up soft and chewy! If you don’t have cornstarch on hand, you can skip this ingredient.
- Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter in this recipe. Just be sure to omit the salt included in this recipe. You can also use vegan butter in its place.
- Brown Sugar – This recipe calls for light brown sugar, but you can also use dark brown sugar.
- Chocolate Chips – Milk or dark chocolate chips or chunks can be used in this recipe.
- Flaky Sea Salt – This is an optional garnish, but it totally takes these cookies to the next level. I love using Maldon sea salt whenever I’m garnishing cookies!
How Many Cookies Does This Recipe Make?
The recipe makes 18 cookies using a 1 1/2 Tbsp scoop.
However, you can also make mini no-chill chocolate chip cookies that are half the size!
Scoop 36 cookie dough balls (about 2 tsp each) and bake for 9-10 minutes at 350°F/175°C.
Storing these No-Chill Chocolate Chip Cookies
Store leftover cookies in an airtight container or sealable bag at room temperature for up to 3 days.
Baked cookies can also be frozen! These cookies last for up to a month if frozen in an airtight container.
Move them to the fridge the day before you plan to eat them, then let them sit out at room temperature for a few hours before diving in.
Tips for Making the Best No-Chill Chocolate Chip Cookies
- Properly measure your flour! Fluff and level with a knife or use a digital kitchen scale.
- Use a 1 1/2 Tbsp cookie scoop to make sure your cookies are uniformly sized and bake evenly.
- Don’t over-mix your cookie dough once you’ve added the flour! Mix in the dry ingredients just until the flour has been incorporated.
- Space your cookies 2-3 inches apart before baking them. They will spread quite a bit as they bake.
- Don’t over-bake your cookies. Even if the centers seem a bit soft coming out of the oven, they will firm up as they cool.
- Press extra bits of chocolate on top of the cookies while they’re still warm to make them look even more gorgeous.
- Garnish with flaky sea salt to really take these cookies to the next level.
- If you don’t have a microwave, melt your butter in a saucepan over medium heat.
- If you don’t want to scoop the cookie dough, make cookie bars! Bake in a 9×13-inch pan at 350 degrees for 20 to 25 minutes or until golden brown. Cool in the pan on a wire rack.
Let Me Know What You Think!
If you try these no-chill chocolate chip cookies, I’d love to hear what you think!
Please leave a rating on the recipe card below and tag @chelsweets or use #chelsweets so I can see your cookies.
No Chill Chocolate Chip Cookies
Ingredients
No Chill Chocolate Chip Cookies
- 1/2 cup (1 stick) unsalted butter, cut into 1 Tbsp-sized pieces 113g
- 1 1/3 cups all-purpose flour 160g
- 1 tsp cornstarch 3g
- 1/2 tsp baking soda 3g
- 1/2 tsp fine salt 3g
- 2/3 cup packed light brown sugar 133g
- 1/4 cup granulated sugar 50g
- 1 large egg, room temperature 56g
- 1 tsp vanilla extract or vanilla bean paste 4ml
- 1 cup milk or dark chocolate chips 175g
- 1 Tbsp flakey sea salt – garnish
Instructions
- Start by melting 1/2 cup of unsalted butter in a microwave-safe bowl. Heat it in 15-second intervals until it's melted, then set aside. I like to let my butter sit for about 10 minutes once it's melted to let it cool down a bit. This makes the dough easier to scoop and helps the cookies spread less while they bake.
- While the butter cools, preheat your oven to 350°F/175°C and line two large baking sheets with silicone mats or parchment paper.
- Whisk together 1 1/3 cups flour, 1 tsp cornstarch, 1/2 tsp baking soda, and 1/2 tsp salt in a large bowl. Set aside.
- Pour the melted and cooled butter, 2/3 cup packed brown sugar, and 1/4 cup granulated sugar into a large bowl. Whisk the ingredients together by hand for about a minute, until the mixture is smooth and no lumps remain. It should become lighter in color as it's whisked.
- Whisk in 1 large egg and 1 tsp vanilla extract. Stir until the egg is fully incorporated.
- Pour the dry ingredients into the butter/sugar mixture and stir together with a wooden spoon or spatula. Mix until no visible streaks of flour remain. The dough will be soft/sticky, but that's how it's supposed to be! Mix in 1 cup of chocolate chips or chunks of your choice.
- Use a spoon or cookie scoop to shape 1 1/2 Tbsp cookie dough balls and place them 2-3 inches apart on the prepared baking sheets. They need a lot of space because they spread quite a bit while they bake!
- Bake both trays of cookies together for 11-13 minutes, and rotate the pans halfway through to help them bake evenly. The cookies are ready when the edges just start to brown, but the centers still look slightly under-baked. The cookies will continue to bake on the sheet and firm up once removed from the oven, so it's always best to err on the side of under-baked!
- Place the cookie sheet on a wire rack and let the cookies cool fully on the pan. I like to press a few extra chocolate chips on top of each cookie while they're still warm and add a garnish of flaky sea salt.
- Enjoy warm with a glass of milk, or store fully cooled cookies in an airtight container at room temperature for up to 3 days.
Video
Notes
Tips for Making the Best No-Chill Chocolate Chip Cookies
- Be sure to properly measure your flour (fluff and level with a knife or use a scale).
- Use a 1 1/2 Tbsp cookie scoop to make sure your cookies are uniformly sized.
- Don’t over-mix your cookie dough once you’ve added the flour! Mix in the dry ingredients just until the flour has been incorporated.
- Space your cookies 2-3 inches apart before baking them. They will spread quite a bit as they bake.
- Don’t over-bake your cookies. Even if the centers seem a bit soft coming out of the oven, I promise they will firm up as they cool.
- Garnish with flaky sea salt to really take these cookies to the next level!
- If you don’t have a microwave, you can melt your butter in a saucepan over a medium heat.
- If you don’t want to scoop out the cookies, make cookie bars! Bake in a 9×13-inch pan at 350 degrees for 20 to 25 minutes or until golden brown. Cool in the pan on a wire rack.
Nutrition
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Excellent recipe and super straightforward and simple. I hate elongated steps. Plus this cookie tastes perfect! Highly recommend using a kitchen scale to weigh the flour for more accuracy and better outcome!
So simple and so delicious!! Made these cookies tonight and they’re amazing!!! My teenage boys gobbled them right up! Thank you for sharing & congratulations on your move and new home!
Homemade all the way from Australia, thank you Chelsweets.
I just tried this recipe but my cookies looked nothing like yours. They came out looking all flat and very buttery on the bottom. Any suggestions? 🙂
I’ve tried these several times now and they are amazing every time! They’re also pretty quick compared to other recipes. My family ask for these all the time!
I followed the instructions and extra tips and my cookies did not spread out?
So easy and delicious! Wish I could leave a picture to prove it— they turned out looking pretty much like Chelsweets!
I lit a fall candle and baked these cookies tonight. My husband loved them! I packaged the rest up to share with family members.
The easiest and most delicious recipe!! I highly recommend trying it
Good morning, I’m Rita from Nigeria. Thank you for sharing this article. But I have a little confusion here, in the ingredients you said 1 cup milk or chocolate chips? I don’t get it. Won’t l use the milk if l use the chips? Thank you
@Rita, She was referring to milk chocolate chips, since one has the option of choosing milk or dark chocolate chips for this recipe.
Hi I made a these cookies and the dough was noticeably very thin. I weighed all ingredients, including the flour. I ended up freezing the cookie dough after portioning to give it more structure and hoped for success when baked. Once they went into the oven they did spread as expected and were quite thin. The middle was slightly underbaked and didn’t set up completely once cooled so they weren’t able to be held in your hand. The taste was very good though. I may try this recipe again using dry cup measurements of flour rather than weighing. Or I will just eyeball and add more flour until I get a dough with the thickness I normally have for chocolate chip cookies.
@Kim, when I measured the flour with a scale, I had the same result. I’ve now made these with cup measurements about 10x and they’re perfect every time! The scale’s failed every time I tried it
O.M.G. Absolutely delish. Followed recipe and instructions to a T and they were perfection. THANK YOU for this!
Hi Rachel,
So happy to hear that!! YAY 🙂 Thank you for sharing!!
The easiest cookie recipe ever; I added a some white chocolate too to make it even sweeter. They turned out perfectly crispy on the outside and soft & chewy on the inside – definitely my new go to for parties!
So happy to hear you love this recipe as much as I do 🙂 Thank you for sharing Katherine!!
I made these last night and I love this recipe so much! I added a lot more chocolate chips but that’s just my preference 🙂 this is going to be my go to recipe from now on! Thank you Chelsea!
These are awesome!
Can I make a dough, keep them at room temperature (or fridge) and bake the cookies the next day?
Hi Monica,
Thank you!! You can totally make the dough ahead of time and make them later! I’d recommend storing the dough in the fridge, then when you want to bake them you can either take out the dough and let it thaw for an hour or two before baking them or just bake the cookies a couple minutes longer if the dough is cold. Hope that helps, happy baking!
Mine tasted really good but they did not flatten much at all…not sure what I did wrong! Was I supposed to flatten them after placing the scoop of dough on the parchment paper?
Hi Maria,
So sorry to hear that! I don’t flatten the cookies before I bake them. The spread of the cookies can vary a lot based on how warm the butter in, how cold your kitchen is, and based on how much flour you use (you want to make sure it’s scooped and leveled, and not kind of crammed into the measuring cup). Is there any chance one of those things may have caused your cookies not to spread? Hopefully we’ll be able to figure it out together!
New favorite chocolate chip cookie recipe!!! ????? These turned out with the chewy cookie consistency of my dreams! Perfect,
Simple recipe. The only thing I did differently was brown the butter ? and bake a little less, at 10 minutes.
@Tessa, sorry it published as question marks.. was supposed to be stars!
Haha it’s ok, idk why emoji’s always show up as question marks on here!! No worries 🙂
Hi Tessa,
So happy to hear that!! I bet these would be so delish with brown butter, I love that idea 🙂 Thank you for sharing!
I love this recipe so much. So quick and easy and the option to use gram measurements make it even faster to make. I have made many different chocolate chip cookie recipes and this is my go-to recipe!
Omg yes the gram measurements make it EVER easier and faster to make!!!! I am so happy to hear that, thank you for sharing Julie 🙂
These cookies are amazing! They’re easy to make and they mix up nicely and bake up beautifully. These are my husband’s new favorite cookies that I make! I’ll definitely be using this recipe again.
Had a major craving for CCC but no patience for the chill time so this recipe came to my rescue. Absolutely perfect cookies! Will totally make again and again.
I bought some salted caramel baking chips from Trader Joe’s and wanted to make something with them! They were perfect in this recipe! I did half cup of caramel chips and half cup milk chocolate chips, and they were gobbled up by my boys in no time!
Thanks for making easy to follow recipes that taste delicious!
I loved being able to use melted butter because I mixed everything by hand and didn’t have to get out my blender. They were so delicious and will now be my go to chocolate chip cookies!
These are amazing cookies. Baked perfectly! Delicious.
Best cookies ever! Let’s just say I had to make another batch 2 hours later
So happy to hear that Kayleigh!!!! They go fast in my house too 🙂 Happy baking!!
The easiest yet BEST chocolate chip recipe!! Thanks!
YESSSSS! Thank you so much for sharing Bernadette!!
Everyone in my family loved these. Appreciate the convenience of them being “no chill cookies.”
Hi Jalissa,
Yay, I’m so glad your family loved them! The no-chill part really does make life easier when you want fresh cookies fast. Thanks for trying them out and sharing such sweet feedback 🙂
This is my new go to chocolate chip cookie recipe. Simple, quick (with them being no chill), and delicious. My Husband can’t stop talking about them. The only change I made was that I swapped in mini chocolate chips as I was out of the regular size so. Might try mini M&Ms next to take to an upcoming birthday gathering.
Yessssss!! So happy to hear that Amelia!! And omg I bet mini M&Ms would be amazing!!! Thanks for sharing 🙂