This recipe for No Chill Soft Chocolate Chip Cookies is simply incredible! Soft, chewy, and filled with chocolate chips, vanilla, and brown sugar, you’ll love these fool-proof chocolate chip cookies.
No matter what time of the day it is, soft and chewy cookies always sound delightful and appetizing. Whether the cookies are made with rich chocolate chips or oatmeal raisin, there’s just something so comforting about a warm cookie filled with a gooey center.
Why This Recipe is Amazing
- Refrigerating the cookie dough is not required! It’s always such a bummer when you go try to satisfy those hunger-induced chocolate cravings to only realize the dough has to be chilled beforehand.
- These soft chocolate chip cookies have crispy edges with soft centers. The perfect accompaniment to a glass of milk!
- So easy to make. Seriously, these step-by-step instructions will help you get the best cookies every single time!
The ingredients for these chewy cookies are very simple and probably already in your pantry. For these cookies, I used butter, brown sugar, white sugar, an egg, vanilla, all-purpose flour, baking soda, and chocolate chips.
BUTTER: You will need to use melted butter for this recipe, but don’t get the butter too hot!
SUGAR: I used both brown and white granulated sugar in this recipe. Both sugars are responsible for amazing soft, chewy, and crispy textures in the cookies. You can use either light or dark (adds more flavor) brown sugar, but don’t skip it because it’s responsible for the moisture in this recipe.
EGG: The egg produces the chewiness and additions binds the ingredients together.
VANILLA: Used for optimal flavoring, I like to use real vanilla extract.
FLOUR: All-purpose flour was used for this recipe. I haven’t tested these cookies with any other flour. Unbleached flour is fine!
CHOCOLATE CHIPS: For these cookies, I used both dark and milk chocolate chips. Either chocolate chips will work, but using both adds a little more flavor!
How to Make No Chill Soft Chocolate Chip Cookies
This cookie recipe so straightforward and minimal. All you need to do is preheat the oven, then cream the butter and sugars in a bowl. This step will incorporate a little air and thus provide a little lift to your cookie.
After that, add in the egg and vanilla. Mix just until the egg is combined making sure to not over mix the egg.
Next, add the flour, baking soda, and salt to the wet ingredients. Mix until just combined. Finally, fold in the chocolate chips.
Rough the doll into cookie balls, then place on a prepared baking sheet or silicon mat. A little bit of the dough sticking to your hands is okay. Bake for 10-12 minutes. Leave on the baking sheet to cool for five to ten minutes.
Yes! A reason why I love this recipe so much is because it produces the most tender cookies without having to wait!
Yes, that’s why I remove the cookies from the oven when they are a little under baked because they will continue to cook as they cool. It’s why they’re so chewy!
The secret to making super soft cookies is removing them from the oven when they are still a little undercooked. Another secret is using brown sugar in addition to white sugar to give the cookies extra moisture.
Store the cookies in an airtight storage container and keep for up to five days. To freeze these cookies, you can place them in a freezer-safe bag or container and freeze them for up to six months.
There are multiple reasons why the cookies may not be soft or chewy! If you over mixed the dough, over baked the cookies, or didn’t properly measure the sugar and flour, then you can end up with cookies that are not soft.
- Vanilla ice cream or any other flavor
- Glass of milk
- Chocolate crumbles in a milkshake
- Cookie ice cream sandwiches
- Monster Cookies
- Cinnamon Roll Cookies
- No Chill Chocolate Chip Cookies for Two
- White Chocolate Chip Cranberry Cookies
- Chocolate Chip Oatmeal Cookies
No Chill Soft Chocolate Chip Cookies
- ½ cup butter melted
- ½ cup packed brown sugar light or dark
- ⅓ cup white sugar
- 1 large egg
- ½ tablespoon vanilla
- 1 ½-1 ⅓ cup all purpose flour use more if needed see post for details
- ½ teaspoon baking soda
- ¼ – ½ teaspoon salt
- ⅔ cup chocolate chips
- Preheat the oven to 350 degrees F.
- In a large bowl cream the melted butter, brown sugar and white sugar for 1-2 minutes. You can use a hand mixer or a stand mixer for this job. Add in the egg and vanilla. Mix just until the egg is combined.
- Add in the flour, baking soda and salt. Mix just until combined. The dough should be thick and dry. It should be sticking to your hands. Add in just enough flour to achieve this. If it sticks just slightly to your fingers that is ok, just not making a mess all over your hands when you roll the dough into cookie balls.
- Mix in the chocolate chips either by hand or with a few rounds of your mixer. Roll the dough into 2 inch cookie balls. Place at least 2 inches apart on your baking sheet. Bake for 10-12 minutes or until the edges are slightly browned and the centers look underdone. Leave on the baking sheet for 5-10 minutes before removing to cool completely. These cookies will look puffy when they come out of the oven but will settle down as they cool.
- Store these cookies in an airtight container for up to 5 days.
- Make ahead tip: You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature before rolling into balls. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.