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The Ultimate No-Chill Soft & Chewy Chocolate Chip Cookie Recipe

Three thick, chewy chocolate chip cookie rounds topped with flaky sea salt on a light plate.
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Create the best homemade chocolate chip cookies with crispy edges and soft, gooey centers. This recipe is fast, requires no chilling time, and delivers bakery-style results every time you bake.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 3/4 cup (150g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 2 1/4 cups (270g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 1/2 cups (255g) semi-sweet chocolate chips or chunks
  • Flaky sea salt, for sprinkling (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter, brown sugar, and granulated sugar together with an electric mixer until the mixture is light and fluffy, about 2 minutes.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  6. Fold in the chocolate chips or chunks using a spatula.
  7. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. For thicker cookies, press the dough balls slightly flatter.
  8. Bake for 9 to 12 minutes. The edges should be golden brown, and the centers should still look slightly soft.
  9. Remove from the oven. If desired, immediately sprinkle the tops of the hot cookies with flaky sea salt.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a richer, nuttier flavor, substitute half of the butter with browned butter. Cool the browned butter slightly before using it in the recipe.
  • Use a mix of chocolate chips and chopped chocolate bars for varied texture and pockets of melted chocolate.
  • If your cookies spread too much during baking, chill the dough balls for 15 minutes before placing them in the oven.
  • These are the best chocolate chip cookies when eaten warm, but they store well in an airtight container for up to 5 days.

Nutrition

Find it online: https://delishcraze.com/chocolate-chip-cookie-ultimate-no-chill-recipe/