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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.

image of no chill chocolate chip cookies that have been garnished with flakey sea salt

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 of 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.

image of ingredients laid out to make salted chocolate chip cookies
  • All purpose flour – This recipe turns out best with all purpose flour, but you can use a cup for cup gluten free flour bend 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!
image of no chill chocolate chip cookie dough in a bowl ready to be scooped

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!

image of scooped no-chill cookie dough that is ready to be baked

Scoop 36 cookie dough balls (about 2 tsp each) and bake for 7-8 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.

image of no chill chocolate chip cookies that have been garnished with flakey sea salt

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

  • 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 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 seems a bit soft coming out of the oven, they will firm up as they cool.
  • Press extra bits of chocolate on top 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 sauce pan over a medium heat.
  • If you don’t want to scoop the cookie dough, make cookie bars! Bake in 9×13 inch at 350 degrees for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.
image of a stack of dark chocolate chip cookies

Let Me Know What You Think!

If you try these no chill chocolate chip cookies, I’d love to hear what think.

Please leave a rating on the recipe card below, and tagging @chelsweets or sue #chelsweets so I can see your cookies!

image of a no chill chocolate chip cookies that's been bitten into to show how chewy and soft it is

Other Recipes You Might Like

Yield: 18 cookies

No Chill Chocolate Chip Cookies

image of no chill chocolate chip cookies that have been garnished with flakey sea salt

These no chill chocolate chip cookies come together so fast, and are absolutely delicious! They're the perfect way to satisfy your cookie craving!!

Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes

Ingredients

No Chill Chocolate Chip Cookies

  • 1/2 cup or 4 oz. unsalted butter, melted and cooled - 1 stick (113g)
  • 1 1/3 cups all-purpose flour (160g)
  • 1 tsp cornstarch (3g)
  • 1/2 tsp baking soda (3g)
  • 1/4 tsp fine salt (1g)
  • 2/3 cup light brown sugar (133g)
  • 1/4 cup granulated sugar (25g)
  • 1 large egg, room temperature (56g)
  • 1 tsp vanilla extract (4g)
  • 1 cup milk or dark chocolate chips (175g)
  • 2 Tbsp flaky sea salt for garnish - optional

Instructions

  1. 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.
  2. While the butter cools, preheat your oven to 350 F / 175 C and line two large baking sheets with silicone mats or parchment paper.
  3. Whisk together 1 1/3 cups flour, 1 tsp cornstarch, 1/2 tsp baking soda, and 1/4 tsp salt in a large bowl. Set aside.
  4. Pour the melted and cooled butter, 2/3 cup 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.
  5. Whisk in 1 large egg and 1 tsp vanilla extract. Stir until the egg is fully incorporated.
  6. Pour the dry ingredients into the the butter/sugar mixture and stir together with a wood spoon or spatula. Mix until no visible streaks of flour remain. The dough with be soft / sticky, but that's how it's supposed to be!
  7. Mix in 1 cup of chocolate chips or chunks of your choice.
  8. 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!
  9. 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 underbaked. The cookies will continue to bake on the sheet and firm up once they're removed from the oven, so it's always best to err on the side of underbaked!
  10. 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.
  11. Enjoy warm with a glass of milk, or store fully cooled cookies in an airtight container at room temperature for up to 3 days.

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 seems a bit soft coming out of the oven, I promise they will firm up as they cool.
  • Press extra bits of chocolate on top 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 you can melt your butter in a sauce pan over a medium heat.
  • If you don't want to scoop out the cookies, make cookie bars! Bake in 9x13 inch at 350 degrees for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.

Nutrition Information

Yield

18

Serving Size

1

Amount Per Serving Calories 140Total Fat 6gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 25mgSodium 857mgCarbohydrates 19gFiber 0gSugar 11gProtein 2g

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