No Chill Soft Chocolate Chip Cookies

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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.

View of no chill soft chocolate chip cookies on wooden surface with milk

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.

Close view of melted chocolate chips in cookie

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!
Top view of no chill soft chocolate chip cookies on wooden table with milk


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!

One cookie being pulled apart

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.

Creamed butter and sugar in glass bowl

After that, add in the egg and vanilla. Mix just until the egg is combined making sure to not over mix the egg.

Dry and smooth cookie dough

Next, add the flour, baking soda, and salt to the wet ingredients. Mix until just combined. Finally, fold in the chocolate chips.

Texture of cookie dough

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.

Dough balls on silicon mat.


Can you bake cookies without chilling?

Yes! A reason why I love this recipe so much is because it produces the most tender cookies without having to wait!

Do chocolate chip cookies harden as they cool?

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!

What is the secret to making soft cookies?

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.

How do I store the leftovers?

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.

Why aren’t my cookies soft and chewy?

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.

Serving Ideas

  • Vanilla ice cream or any other flavor
  • Glass of milk
  • Chocolate crumbles in a milkshake
  • Cookie ice cream sandwiches
Close view of chocolate chip cookies on wooden surface

Related Recipes

These No Chill Soft Chocolate Chip Cookies are soft, chewy, filled with chocolate chips and require no chilling time!!

No Chill Soft Chocolate Chip Cookies

Course: Cookies
Cuisine: American
Keyword: best chocolate chip cookies recipe, easy chocolate chip cookie recipe, soft chocolate chip cookie recipe, soft chocolate chip cookies
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.
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 14 cookies (about)
Calories: 204kcal
Author: Malinda Linnebur
Print Recipe Save Recipe


  • ½ cup butter melted
  • ½ cup packed brown sugar light or dark
  • 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
  • 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.



  1. Store these cookies in an airtight container for up to 5 days.
  2. 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.


Serving: 1cookie | Calories: 204kcal | Carbohydrates: 29g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 151mg | Potassium: 32mg | Fiber: 1g | Sugar: 18g | Vitamin A: 239IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

108 thoughts on “No Chill Soft Chocolate Chip Cookies”

  1. 4 stars
    Crispy on the outside and chewy on the inside. Didn’t expand much in the oven. Good but you can taste the salt in them. Maybe a little less salt .?

  2. 5 stars
    Hi! I made these with my girl and they are so yummy! Thank you for sharing the recipe. It was small batch, made 22 two inch cookies using a small cookie/ice cream scoop. We used mini semi-sweet morsels and dark chocolate chunks (1/3 each kind) and Kerry Gold unsalted butter but we browned it on low heat until it was perfectly light golden brown (lots of patience practice for my girl) and WOW!
    Browning the butter in this recipe was the big TA-DAAAA!
    Oh, and we used one whole tablespoon of Nielsen-Massey Madagascar Bourbon pure vanilla extract. Mmm-mmm good!

  3. 5 stars
    I made these and they’re perfect! soft and crispy on the edges, not cakey at all. I made two small changes.
    1. I added 1/2 cup white sugar instead of 1/3…this was just an accident
    2. I only had Kerry Gold salted butter so i omitted the salt

    I believe the butter choice took these from amazing to perfection….

    • I have to agree with you on butter choice! I love using Kerry Gold I just don’t promote it much because I know it’s not in everyone’s budget but it really does make a difference.

  4. 5 stars
    This is the only chocolate chip cookie recipe I use. I make no changes. So quick and simple. I love that I can literally whip this up in less than 20 minutes. The husband always devours these cookies too! Thank you so much for sharing this amazing recipe.

  5. 5 stars
    Holy wow!!! These cookies are amazing. Super easy and quick- I made another recipe last week that required 12 hours of chilling and couldn’t do that again & was so happy to find this recipe.
    I did make a few adjustments:
    I used brown butter, 3/4 tbsp vanilla, and 1.5 cups + 1 tbsp flour. We’re having a hard time not eating all 24 cookies at once!

  6. 5 stars
    fabulous if you like cakey cookies. i personally don’t like cakey, but this is the closest i’ve ever come to liking them lol. but it was so fast and easy and perfect for making with my nephew!

  7. 5 stars
    My go to chocolate chip cookie recipe! I love this recipe and the great thing is you don’t have to wait for it to chill. I’ve made this about a dozen times and I’ve never had an issue, especially with speaking which can sometimes result from melting butter. I always use 1 & 1/2 cups of flour. The only thing I change is I add just a touch more vanilla extract but besides that nothing. Thank you for my go to recipe!!

      • Thank you for such a delicious recipe! Also I wanted to let you know I made my favorite recipe last night (this one!) and I browned the butter first and it somehow just made it that much better! I love browned butter!

  8. Great simple chocolate chip cookie! My family loves extra chippy cookies, so I used 2/3 milk chocolate chips and 2/3 semi sweer chips. I got 24 two inch perfect soft in the middle slight crunch on the edges chocolate chip cookies. This is my new go to recipe!


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