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 satisfy your cookie craving!!
Servings: 18 cookies
Calories: 101kcal
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 9x13-inch pan at 350 degrees for 20 to 25 minutes or until golden brown. Cool in the pan on a wire rack.
Nutrition
Serving: 1 | Calories: 101kcal | Carbohydrates: 19g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 500mg | Sugar: 11g