No-Chill Chocolate Chip Cookies (Ready in 30 Minutes!)
There are days when you need a cookie—like right now! No waiting, no chilling, no fussing with fridge time. These No-Chill Chocolate Chip Cookies are my go-to when the craving hits and patience is not on the menu. They’re soft in the middle, golden on the edges, and bursting with chocolatey goodness, all without a single minute of chilling the dough.
The Best No-Chill Chocolate Chip Cookie Recipe for Quick & Easy Baking
This no-fuss recipe is perfect for spontaneous bakers, late-night snackers, or anyone short on time but big on cookie love. No chilling, no waiting—just mix, bake, and enjoy. And just like some of our other reader favourites; Yo Yo Biscuits and Chocolate Marshmallow Cookies, this cookie recipe’s a keeper.
If you’ve ever googled “easy chocolate chip cookies without chilling,” or “quick chocolate chip cookie recipe from scratch,” then this is the cookie recipe you’ve been looking for. These are the kind of cookies that feel like home—warm, chewy, slightly crispy, and always satisfying. And yes, they’re made with simple pantry staples, so you can whip up a batch whenever the cookie urge strikes (which, let’s be honest, is pretty often).
“Made once and became an instant favourite in our house 😋” -Sue
❤️ Why You’ll Love This Recipe:
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Quick & Easy: No chilling required; ready in under 30 minutes.
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Perfect Texture: Crispy edges with a soft, gooey centre.
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Simple Ingredients: Made with pantry staples you likely have on hand.
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Customizable: Easily adaptable with your favorite mix-ins.
🍪 Key Ingredients:
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Unsalted Butter (melted and cooled): Provides richness and chewiness.
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Brown Sugar & Granulated Sugar: Combines for depth of flavour and the perfect texture.
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Large Egg + Extra Yolk: Adds moisture and richness.
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Vanilla Extract: Enhances the overall flavour.
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All-Purpose Flour: The base of our cookie dough.
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Baking Soda & Baking Powder: Leavening agents for the perfect rise.
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Salt: Balances the sweetness.
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Chocolate Chips: Use your favorite—semi-sweet, dark, or milk chocolate.
🍯 Variations & Substitutions:
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Gluten-Free: Use a 1:1 gluten-free flour blend.
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Dairy-Free: Substitute butter with plant-based alternatives.
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Add-Ins: Incorporate nuts, dried fruits, or M7Ms for variety.
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Browned butter: Try browning your butter, rather than just melting it. Melting it in a saucepan and letting it turn brown will give the cookies a deeper, nuttier flavour.
👩🏼🍳 Useful Equipment:
- 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)
👩🏼🍳 Step-by-Step Instructions:
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Preheat Oven: Set your oven to 175°C (350°F). Line baking sheets with parchment paper.
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Melt Butter: In a microwave-safe bowl, melt the butter and let it cool slightly.
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Mix Sugars & Butter: In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until well combined.
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Add Egg & Vanilla: Whisk in the egg, extra yolk, and vanilla extract until smooth.
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Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
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Mix Wet & Dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
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Fold in Chocolate Chips: Gently fold in the chocolate chips.
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Scoop Dough: Using a cookie scoop or tablespoon, drop dough onto prepared baking sheets, spacing them about 5cm (2 inches) apart.
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Bake: Bake for 10-12 minutes, or until edges are golden and centers are set.
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Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
💡 Expert Baking Tips:
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Measure Flour Accurately: Spoon and level the flour to avoid dense cookies.
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Don’t Overmix: Mix until ingredients are just combined to maintain tenderness.
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Use Room Temperature Eggs: They incorporate more easily into the batter.
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Add Extra Chocolate Chips on Top: For a bakery-style appearance.
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Shape Cookies Post-Bake: Use a round cutter to reshape cookies immediately after baking for uniformity
🫙 Storage:
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Room Temperature: Store in an airtight container for up to 5 days.
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Freezer: Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.
❓ FAQs
Can I use salted butter?
Yes, but reduce the added salt in the recipe to balance the flavours.
Why did my cookies spread too much?
Ensure your butter isn’t too hot when mixing, and avoid over mixing the dough.
Can I make the dough ahead of time?
Absolutely! While this is a no-chill recipe, you can refrigerate the dough for up to 3 days.
Can I freeze the cookie dough?
Yes, scoop the dough onto a baking sheet and freeze. Once solid, transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time.
How do I make my cookies chewier?
Using more brown sugar than granulated sugar or try adding an extra egg yolk to enhance chewiness.
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These No-Chill Chocolate Chip Cookies are the ultimate fix for a spontaneous cookie craving. If you’re anything like me and adore a good cookie moment, check out my full cookie archive—you might just discover your next obsession.
Happy baking,
Sandie 💛
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!
Nutrition
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