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!
Ingredients
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.
FAQS
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.
Serving Ideas
- Vanilla ice cream or any other flavor
- Glass of milk
- Chocolate crumbles in a milkshake
- Cookie ice cream sandwiches
Related Recipes
- 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
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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.
These are the best cookies easy and sooo good. Thank you for this recipe and great instructions.
Thank you so much for your wonderful comment!! I am so glad you liked them!
This is absolutely delicious. I added a little bit of pumpkin pie spice to mine though.
I bet those were really good with pumpkin spice! So glad you liked them!!
These are amazing, and they turned out perfectly the first time! This will now be my go-to chocolate chip cookie recipe. I made them with the dark brown sugar, which gives them a wonderful rich flavor. I like to use a mixture of mostly semi-sweet with some white chocolate chips mixed in! The only problem was that the dough was so delicious, it was hard to stop eating it!!
Why thank you very much!! I feel honored that this will be your go-to recipe!!
The cookies weren’t sticky but they seemed a bit greasy, should I have added more flour? I used about 1-1/2 cups. I need to get a cookie scooper because I can never roll my cookies even! They smell delicious but they are still baking. This is a very user friendly recipe thank you.
No, as long as they weren’t overly sticky you don’t need to add any more flour. I think they feel a little greasy from using melted butter instead of room temp butter. Just my opinion though. Thanks for sharing!
nah they’re supposed to be like that coz there’s butter in there 🙂
Should I use salted or unsalted butter?
I use unsalted butter in all of my recipes unless otherwise stated. Thanks for asking!
Hello! I found your blog by searching for a no chill chocolate chip cookie recipe, and I’m so glad I did. Made these this afternoon with my daughter and they are delicious. Your directions were spot on. We doubled the batch and added peanut butter chips for half of the chocolate ones. Definitely hanging on to this recipe. Thank you!
Thank you so much!! I am so glad you enjoyed them and I bet they were even better with those PB chips!!!
I’ve made these two nights in a row and my family loves them! I’m so glad I discovered this recipe!
YAY!! I’m so glad you like them!! Thanks for sharing!
Can I use baking powder instead of baking soda?! Same thing?!
SO SORRY I didn’t get to your comment sooner!! I hope the cookies turned out ok for you. Normally you can’t use baking powder in place of baking soda as they react very differently in recipes.
Perfect sooo good!
Thank you so much!!
I’ve never baked chocolate chip cookies before so this was my first attempt. I chose this recipe because of the beautiful step by step photos and easy instructions and followed them to a T (using 1 1/2 cup flour) so I’m not sure what went wrong. The cookies barely spread at all and have more of a cake-like texture to them. Still tasty I suppose but not what I was going for and they definitely look nothing like yours. Any suggestions/ideas on what could have happened? Thanks!
I’m sorry they didn’t spread for you. Next time use only 1 cup of flour and add 1 tablespoon at a time until it looks like in the photo. Hope that helps! 🙂
What are the measurements of the ingredients in grams? Also these were super yummy! Although my cookies didn’t spread as much.
I’m so sorry I didn’t get back with you sooner! I don’t have the measurements in grams right now, but I will try to update the recipe with grams the next time I make these cookies. I’m sorry they didn’t spread as much as you hoped, maybe use a little less flour. 🙂
Absolutely the best chocolate chip cookies over recipe on all the interweb. I make this once a month at least.
Why thank you!! I am so happy you enjoy these as much as me!!
Why do you melt the butter
Sorry I didn’t get back with you sooner! I melt the butter so the cookies don’t spread as much when baking. Thanks for asking and I hope that helps! 🙂 Let me know if you have any other questions!!
Hi! Is the butter really melted or soft / room temp? Thanks
Hi! Yes, the butter is melted!
What is the equivalent in grams or ounces for the melted butter pre melted
It is 113 grams. I hope you enjoy!! 🙂
Wonderful cookie recipe. Very easy to make. My family loved them.
Thank you so much!! It’s my favorite chocolate chip cookie recipe! 🙂
Thank you so much for the recipe. I am going to try it out right now. God Bless You!
You are very welcome!! I hope you enjoyed them! 🙂
I dont have a mixer, is there any difference if i use my muscles? Just wondering!
Not really. See, you’re burning calories so you can eat more cookies!! 🙂
My favorite kind of chocolate chip cookie: easy to make and soft! How many cookies does this typically make? I am looking to make around 3 dozen. Would I be able to double the ingredients with the same result?
This recipe typically makes about 14 cookies. I double this recipe all the time with no problems! 🙂 I hope you enjoy!!
Made these cookies tonight, out of all the chocolate chip cookies I have made these are my favorite!! Super easy recipe and I love your attention to every detail in your post!
Why thank you very much, I’m glad you liked them! This is the only way I make chocolate chip cookies anymore!
Hello, I was wondering would Light or Golden Brown Sugar be fine for the recipe or does have it be Dark. Got a feeling what it’s going to be but gotta be sure. Thank you for your time.
No you can use light. I just like the dark because it adds a little more flavor to the cookies. Let me know how you like them! 🙂
A nice basic and simple chocolate chip cookie recipe.
My kind of cookie recipe, thanks Malinda!
I’m definitely making these this weekend for hubby.
He’s my “Cookie-Monster”, he’s such a sweetie!
He never tells me no to cookie making time.
Great video, thanks for sharing it.
Have a nice day Malinda! 🌺
Thank you Dalila! I hope you enjoy them!
Gracias por poner esta receta de galletas, se ven que tiene una buena pinta tal vez este fin de semana me ponga hacerlas