Forget waiting 3 hours for your cookie dough to chill -these No Chill Chocolate Chip Cookies are golden and crispy, gooey and chewy…and ready in under 30 minutes. No refrigeration needed!
Why wait for the best chocolate chip cookies?
If your family is anything like mine, as soon as you start mixing up the cookie dough, all you hear is “how long til those cookies are ready”. Every time! And usually, that would be about 3 hours….until now! My No Chill Chocolate Chip Cookie recipe means these babies will be ready in less than 30 minutes. Just beat up the cookie dough and pop them straight in the oven. Warm, gooey chocolate chip cookies that are perfectly crispy and insanely chewy without the chill time.
WHY I LOVE THIS CHOCOLATE CHIP COOKIE RECIPE
- It’s based on my The Best Ever Chocolate Chip Cookies recipe, but tweaked to be even better!
- No waiting for the butter to soften -just melt it and let it cool while you prep the rest of the ingredients.
- Hardly any mixing time -just 5 minutes.
- It makes huge, crispy, gooey chocolate chip cookies!
- Because there’s no waiting for the cookie dough to chill.
- You can make them at short notice -perfect for last minute guests dropping in.
WHAT YOU NEED TO MAKE CHOCOLATE CHIP COOKIES
Not half a day, that’s for sure! All you’ll need the following
- Stand mixer: makes life so much easier for getting the mixture lovely and light.
- Spatula or wooden spoon: for stirring through the chocolate chips.
- Kitchen scales: a must for consistently perfect results every time.
- Baking trays: I bake mine in 4 batches and use 4 trays, but you can get away with just 1 or 2 trays.
- Large ice cream scoop: for getting cookies the same size
- Large circular cookie cutter: for shaping cookies after baking (or you can just use your spatula)
USE THE BEST QUALITY INGREDIENTS
Perfect No Chill Chocolate Chip Cookies don’t need any special ingredients, but they do need the best quality for exceptional results. For perfectly chewy gooey cookies with deliciously crispy edges, here’s what I use:
- Butter: using melted butter means you don’t need to wait for it to come to room temperature. I melt it in the microwave until it’s just melted. By the time you’ve prepped everything else, the butter has cooled. Butter gives these Choc Chip Cookies they’re delicious flavour, so use great quality unsalted butter.
- Sugars: I use both brown and white sugars, which helps make these No Bake Chocolate Chip Cookies so deliciously chewy and slightly caramelized.
- Eggs: using a whole egg plus an extra yolk helps make these cookies super rich and delicious.
- Vanilla: go for gold when it comes to vanilla! I use the best I can find and for this recipe, vanilla paste is my go-to
- Plain flour: regular plain flour is all you need, but make sure it’s weighed correctly and sifted.
- Bicarb soda & baking powder: I use both of these as my rising agent, making these cookies big and beautiful!
- Chocolate chips: I mix my chocolate chips up, depending on my mood. However, I always use the best quality chocolate chips and it’s usually dark chocolate.
TIPS FOR MAKING PERFECT CHOCOLATE CHIP COOKIES
- Weigh, weigh , weigh your ingredients! Scooping/spooning can give you different results each time, so weigh for accuracy.
- Using an ice cream scoop to scoop your dough is such a game changer for perfectly even-sized cookies.
- Before baking, pop a few extra choc chips into the top of the dough -it looks nicer, plus you get extra chocolate! No brainer really. And when they come out of the oven, pop a few more in!
- After baking, immediately use rubber spatulas to shape the cookies into neat circles. You can also use a large cookie cutter -just place it over the cookie and swish the cookie around inside it.
STORING THE COOKIES
In a sealed container, these guys are going to last for around 4 days, but good luck with that -they only last 1 day in my house! You can also freeze the cookies (baked or unbaked) for up to 3 months.
HOW TO FREEZE COOKIE DOUGH
I’ve recently started freezing the cookie dough balls, as my boys are now all over the place with their schedules and I never know who’s going to be home. So now I freeze the dough and just take out what I need -that way, we always have freshly baked cookies! I’ve also been making double batches of my chocolate chip cookie dough and then then freezing the other half for later.
- Place scoops of dough onto a small pan lined with baking paper
- Pop the pan in the freezer for 10 minutes
- Grab a snaplock bag and write the cookie details: what they are and the cooking instructions
- Place the cold cookie dough balls into the back, remove excess air, then seal the bag and leave in the freezer
- To bake, simply pre heat the oven and place the dough balls onto a lined tray. By the time the oven has heated up, the dough balls will be ready to bake.
- You may need to allow an extra minute or 2 to get the cookies golden.
For all of my cookie lovers, check out:
Nutella Filled Brownie Cookies
Loaded Chocolate Chip Skillet Cookie
I know you’re going to love these No Chill Chocolate Chip Cookies. They’ve certainly become our favourite cookie! Let me know if you’ve made them….and happy baking!
No Chill Chocolate Chip Cookies
Ingredients
- 170 gram Unsalted butter just melted and cooled for 5 minutes
- 180 gram Light brown sugar
- 120 gram White sugar
- 1 Egg
- 1 Egg yolk
- 1 tbsp Vanilla extract
- 260 gram Plain flour
- 1 tsp Bi carb soda
- ½ tsp Baking Powder
- ¼ tsp Salt
- 360 g Dark chocolate chips
- Optional: extra choc chips to push into dough balls
Instructions
- Heat oven to 180°C/350°F/165°FF
- Heat butter in microwave until it's just melted. Set aside while you prep the other ingredients.
- Line 4 baking trays with baking paper. See notes
- Sift the flour, bi carb soda, baking powder and salt together. Set aside
- In the bowl of a stand mixer, combine the cooled melted butter and sugars until well blended
- Add the egg, egg yolk and vanilla and beat until light and creamy. Beat on medium-high for 5 minutes.
- Stop the mixer, add the flour mixture and beat until almost combined
- Remove bowl from stand, add chocolate chips, then combine with a wooden spoon or spatula. DO NOT OVERMIX
- Using a large ice-cream scoop, scoop out balls of cookie dough onto prepared baking sheet, leaving plenty of space to spread.
- Optional: use the extra chocolate chips to push into the top of the dough balls for extra chocolatey goodness!
- Bake for 12-14 minutes, until lightly golden
- When cooked and lightly golden, remove cookies from oven.
- Let cool on tray for 5 minutes, before cooling completely on a cake rack
Notes
- These cookies are quite big, so I like to place 4 dough balls on each tray, giving them plenty of space to spread.
- I bake one tray at a time in a conventional oven (not fan-forced)
- Cookie dough balls can be frozen -simply place a tray of dough balls into the freezer for 10 minutes, then pop them into snap lock bags -make sure you label them with cooking instructions!
Hi Sandra, I tried this recipe today for the first time and my cookies turned out perfectly, thank you! Previously I used your ‘wait’ recipe but only on very special occasions because the chilling time was a bit of a hassle. Now that you’ve tweaked the recipe for no chilling time there’s no going back – these are picture-perfect, incredibly scrummy treats. Thanks so much for the recipe and super helpful tips! Jane
Thank you so much Jane, for the lovely feedback!
So glad you made my cookies and I’m thrilled that you love them 💚