These no chill chocolate chip cookies bake up thick, are soft in the centre, crispy on the edges and full of melty chocolate chips. The dough comes together in minutes and goes straight into the oven, making them perfect for when you want homemade cookies in a hurry.
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This cookie recipe has been part of my kitchen for decades. Now, my boys whip up batches themselves (but always eat half the dough!). If you're a fan of my browned butter oatmeal cookies, levain copycat cookies, or those gooey marshmallow cookies, you're going to love this one too. It's easy, quick, and totally delicious.
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Why You'll Love This Recipe
- Crispy, gooey bakery-style cookies in minutes
- No chill cookie dough means cookies, faster
- Gluten-free version works beautifully with a 1:1 flour swap
Recipe Ingredients
How To Make The Best No Chill Chocolate Chip Cookies
- Step 1:Mix the sugar and cooled melted butter until well blended
- Step 2: Add egg, extra yolk and vanilla and beat at medium-high speed for 5 minutes
- Step 3: Add combined flour, baking powder, baking soda and salt, then mix on low until almost combined.
- Step 4: Add chocolate chips and stir through by hand to avoid overmixing.
- Step 5: Use a large ice cream scoop to scoop balls of dough onto prepared baking sheet.
- Step 6: Bake until golden, then scoot back into shape with a large round cookie cutter (optional).
Hint: A large round cookie cutter can help you scoot fresh out of the oven cookies into shape for that perfect bakery look. Push in a few extra chocolate chips on top after baking for a professional finish.
"The Only Choc Chip Cookie I Make Now!"
This recipe is a winner -the cookies are perfect every single time.
Variations & Substitutions
- Use browned butter for a deeper, richer taste like in my oatmeal cookies
- Make mini versions by using a smaller scoop (bake time will be less)
- White sugar only: you can make this chocolate chip cookie recipe without brown sugar. By using only white sugar, you will get a crispier cookie with a lighter flavour
- Gluten-free: use a 1:1 gluten-free flour blend
Equipment
When I make these cookies, I use a large cookie scoop for even sizing, a round cookie cutter for shaping, and a stand mixer, to make hands-free mixing so much easier. Use good quality cookie sheets for even baking and a kitchen scale for weighing the ingredients (Australian cups are different to USA cups!)
Storage
Room temp: Airtight container, up to 5 days
Fridge: Not necessary
Freezer: Freeze dough balls or baked cookies for up to 3 months. Follow my instructions on the best way to freeze cookie dough here.
Top Tip
To freeze dough for later, scoop dough balls onto a tray and freeze for 10 minutes. Then place in a freezer-safe bag with a label. Bake straight from frozen by adding a minute or two to the bake time.
FAQ
No, you can bake these cookies immediately. That’s the beauty of no chill cookies - faster prep, same delicious results.
Yes. Use only white sugar for a crispier edge and lighter flavor.
You absolutely can! Use a handheld electric mixer for the wet ingredient. When you get to the part where you add the dry ingredients, just mix it through with a wooden spoon or spatula.
Yes, just swap in your favorite gluten-free flour blend to turn this into a gluten free chocolate chip cookie recipe that’s just as soft and chewy.
Recipe
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 tablespoon Vanilla extract
- 260 gram Plain flour
- 1 teaspoon Bi carb soda
- ½ teaspoon Baking Powder
- ¼ teaspoon 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 14-15 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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Jane says
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
Sandra says
Thank you so much Jane, for the lovely feedback!
So glad you made my cookies and I'm thrilled that you love them 💚
Sue Wallace says
Made once and became an instant favourite in our house 😋
Sandra says
Thanks Sue, I'm glad you're all loving them! I really appreciate you taking the time to review them ❤️