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

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!

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.

FAQS

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

4.91 from 32 votes
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
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
 

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.

Course: Cookies
Cuisine: American
Keyword: best chocolate chip cookies recipe, easy chocolate chip cookie recipe, soft chocolate chip cookie recipe, soft chocolate chip cookies
Servings: 14 cookies (about)
Calories: 204 kcal
Author: Malinda Linnebur
Ingredients
  • 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
Instructions
  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.

Recipe Video

Recipe Notes
  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.
Nutrition Facts
No Chill Soft Chocolate Chip Cookies
Amount Per Serving (1 cookie)
Calories 204 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 6g38%
Trans Fat 1g
Cholesterol 30mg10%
Sodium 151mg7%
Potassium 32mg1%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 18g20%
Protein 2g4%
Vitamin A 239IU5%
Vitamin C 1mg1%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the information shown is just an estimate.

95 thoughts on “No Chill Soft Chocolate Chip Cookies”

  1. These cookies were amazing. I had some Godiva chocolate chips and some Bailey’s Irish Cream chips the I used and I cooked them in a Whoppie Pie pan. They were big but oh so tasty as agreed upon by my husband and friends I shared them with. This recipe is a keeper!!!

    Reply
  2. 5 stars
    This is my go to cookie recipe. I have made these SO many times. I have switched mix ins to make new varieties too. Thank you! This recipe is a winner. 🙂🙂🙂

    Reply
  3. 5 stars
    Hi! This is my favorite recipe. I really love how chewy they turn out. That said, they always end up with hard, sometimes even slightly burnt, bottoms. 🙁 I bake them on the middle pan in my oven, with only the bottom heat turned on. How can I avoid this? Thanks!

    Reply
    • HI! So sorry I didn’t respond sooner! I am sorry you are having issues with the cookies. If you are using dark cookie sheets it can lead to overbrowning. I recommend a light colored cookie sheet. You can also check the temperature of your oven with an oven thermometer. It could be overheating and causing the bottoms to burn. I hope that helps!

      Reply
  4. 5 stars
    These are the best chocolate chip cookies I’ve ever made. Not too cakey and soft but chewy. These are my new go to!

    Reply
  5. 5 stars
    Light and delicious! I used confectioners sugar and addedthe proscribed amount of cocoa powder for double chocolate cookies, and also added chopped pistachios and walnuts. I used your suggestion of cooking until the edges were set and they came out perfectly! Thank you!

    Reply
  6. 5 stars
    These cookies were so easy and tasted incredible! A wonderful recipe with soft gooey centers and firmer chewier outer edges. I used semisweet and mini semi sweet chips for that classic CCC taste. Thanks for a great recipe!

    Reply
  7. 5 stars
    Tried these because I wanted cookies in a rush but they are SO good. I think these are my new go to and I love they they don’t need chill time. I did brown the butter before adding it in and it turned out great!

    Reply
  8. 5 stars
    I am going to make your chocolate chip cookies today at home and I will let you know how much my family and I love and enjoy eating your awesome and our favorite cookies.

    Reply
  9. 4 stars
    My family liked the flavor. I doubled the recipe so I could make half vanilla and half chocolate cookies with 2 large spoonfull of sugar free cocoa powder. They came out bread like cookies. I did rush through because family wanted them for hot coco soon. I think i might have added a bit more vanilla than asked for. I also added an extra 2/3 cup sugar because th dough did not taste sweet enough. I also used 2 full eggs for this double recipe. Accidentally added a minute amout of backing powder. Questions: what made it bread-y & how can i make them less bread-y ?
    🌺 Thank you so much !! 🌺

    Reply
    • Sorry I didn’t reply to your comment sooner. You did make quite a few changes to the recipe so it’s hard to pinpoint exactly what could have caused this.

      Reply
  10. 5 stars
    This was an amazing, no-fail recipe for perfect chocolate chip cookies! My husband actually made me promise not to lose it. Thank you so much!

    Reply
  11. 5 stars
    These are Yummy. The kids love making them but not as much eating them (can’t blame them). We had mini chips on hand & I gave it a drizzle of maple syrup. Thank you for a Great & simple recipe.

    Reply
    • Thank you so much Monica!! I am so glad your kids enjoyed making them! I love it when kids can enjoy time cooking! And the maple syrup drizzle sounds incredible!

      Reply
  12. 5 stars
    Excellent option for a quick fix. Used the 1 1/2 flour option which is plenty. Added pecans. Using a mini ice cream scooper this recipe yields approx 3 dozen cookies. Made it several times now; it’s a winner!

    Reply
  13. 5 stars
    These were so delicious and easy, and they turned out perfectly! Thank you for the detailed instructions. This will definitely be my go-to cookie recipe from now on.

    Reply
  14. 4 stars
    Made these today, tasted quite good and were quick/easy. Took way more flour than 1.5 cups so I just kept adding it until it got the consistency you described.

    Reply
        • I give a range for the flour because it may take a little more flour one time and not as much the next to get the right consistency. Start with 1 1/2 cups and if it needs a little more add in a little more flour. There have only been a couple of times I have needed a little more than 1 1/2 cups.

          Reply

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