No time to refrigerate cookie dough? No problem! My recipe for No-Chill Chocolate Chip Cookies is here to satisfy your sweet tooth in minutes.
A cookie is always welcome in our house. But having to factor in long chill times for the most perfectly chewy cookie? Not as welcome. This No-Chill Chocolate Chip Cookie recipe is for those exact days where you just have no chill for, well, chilling your dough.
Baking is a science, and a tasty one at that. And don’t get me wrong, I totally get why you have to chill your dough. It’s all about keeping the fats (butter) from melting, which keeps your cookies consistently baked and uniform in their texture. Chilling also helps concentrate flavor and keeps your cookie size consistent.
Thanks to a few helpful tips and tricks, these No-Chill Chocolate Chip Cookies couldn’t be more quick and easy to whip up, sans a trip to the fridge. In fact, the dough can go straight from the mixing bowl to the oven to bake up into the delightfully chocolate chip-studded cookies of your dreams.
How to Make No Chill Cookie Dough
So how do we get around the chill? The trick is to use ever-so-slightly softened, yet still chilled, butter. Beating chilled butter into your dough will also help cut down on any unnecessary spreading as your cookies bake. Once you scoop the dough on to your baking sheet, they’ll just take 9 to 12 minutes (rotating the pan halfway through the bake.)
Like your cookies on the soft and chewy side? The key to chewy, softer cookies that taper into crispy edges is to underbake the cookies. Remove them from the oven when they are just barely set in the centers then let them continue baking on the hot cookie sheets outside the oven for another 5 to 7 minutes before transferring them to a rack to cool completely.
The Best Chocolate Chips for Cookies
We all have our opinions on the best chocolate chips, of course. Through a lot of trial and error and many cookies eaten (ahem, Blended Oatmeal Chocolate Chip Cookies and Chocolate Chip Brownie Cookies), it must be known that the best chocolate chips for cookies is a mix of half semisweet and half dark chocolate chips. The rich, creaminess of semi-sweet chocolate just feels like the nostalgic cookies of my childhood, and I love the surprise of the slightly grown-up bitterness of dark chocolate for balance.
How to Store Chocolate Chip Cookies
Keeping cookies as soft and fresh tasting as possible is always my MO. If your cookies will be living on your counter top for a midnight snack, they can be stored in an airtight container at room temperature for up to three days (if they last that long!).
If you’ve made a larger batch that’s bound for the freezer to make Future You very happy, you’re in luck! The same is true with freezing your freshly baked cookies. An airtight container is also your friend in this case, and I like to freeze them in layers with a sheet of parchment paper in between. A quick bake at 325°F for 2 to 3 minutes will bring them right back to life.
Whether you freeze them or store them on the counter top, cooling your cookies completely is mandatory to keeping your cookies fresh, as you don’t want any steam (and thus condensation) to ruin the texture or flavor.Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
- 1 cup unsalted butter, softened
- 3/4 cup white sugar
- 1 1/4 cups light brown sugar
- 2 large eggs, cold
- 2 1/2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 cups chocolate chips or chunks (See Kelly’s Note)
- Sea salt, for topping (optional)
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, white sugar and brown sugar until light and fluffy, about 2 minutes.
- Add the eggs one at a time, beating between each addition, then beat in the vanilla extract.
- Add the flour, baking soda, baking powder and salt and beat just until combined, then beat in the chocolate chips.
- Scoop 2-tablespoon mounds of dough onto the baking sheets, spacing each mound at least 2 inches apart.
- Bake the cookies for 9 to 12 minutes, rotating the pans halfway through, until they are slightly crispy around the edges and barely set in the centers. Remove the cookies from the oven and let them cool for 5 minutes on the baking sheets before transferring them to a rack to cool completely.
- My go-to chocolate mix is a half semisweet chocolate chips and half dark chocolate chunks.
- The key to chewy, softer cookies that taper into crispy edges is to underbake the cookies. Remove them from the oven when they are barely set in the centers then let them continue baking on the hot cookie sheets outside the oven for 5 to 7 minutes before transferring them to a rack to cool completely.
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What brand of semi-sweet chips and dark chocolate chips did U use in this reciepe.
Hi Jackie! I used Ghirardelli dark chocolate chunks and Tollhouse milk chocolate chips.
I am about to use this recipe for my school cooking. It looks wonderful. Thank you.
I hope you enjoy the recipe, Mila!
Excellent cookies! I’ll be using this recipe from now on!
I’m so happy you enjoyed the recipe, Kaley!