Description
These no-chill chocolate chip cookies are thick, soft, and ready in under 20 minutes. Made with simple pantry ingredients and no dough chilling required, they deliver bakery-style softness every time.
Ingredients
Scale
- ½ cup (1 stick or 113g) unsalted butter, melted and slightly cooled
- ¾ cup (150g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons (10ml) vanilla extract
- 1 ¾ cups (210g) all-purpose flour, spooned and leveled
- 2 teaspoons (5g) cornstarch
- ½ teaspoon (3g) baking soda
- ½ teaspoon (3g) salt
- 1 ½ cups (270g) semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Melt ½ cup unsalted butter in a microwave-safe bowl in 20-second intervals until just melted. Let cool for 2-3 minutes.
- In a large bowl, whisk together melted butter, ¾ cup packed light brown sugar, and ¼ cup granulated sugar for about 30 seconds until smooth and glossy.
- Add 1 large egg and 2 teaspoons vanilla extract. Whisk until fully combined and slightly lighter in color, about 20 seconds.
- In a separate small bowl, whisk together 1 ¾ cups all-purpose flour, 2 teaspoons cornstarch, ½ teaspoon baking soda, and ½ teaspoon salt.
- Pour dry ingredients into wet mixture. Fold gently with a rubber spatula until no streaks of flour remain. Do not overmix.
- Fold in 1 ½ cups semi-sweet chocolate chips. Reserve a handful to press on top of dough balls.
- Using a 1.5-tablespoon cookie scoop, portion dough and place 2 inches apart on prepared baking sheets.
- Press 3-4 reserved chocolate chips onto the top of each dough ball.
- Bake one sheet at a time for 9-11 minutes. Cookies should look puffed, golden around edges, and still soft in center.
- Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to cool completely or serve warm.
Notes
Don’t overmix the dough to avoid tough cookies. Let melted butter cool for 2-3 minutes before adding egg to prevent scrambling. Underbake slightly for softness—cookies continue to set on the hot pan. For uniform cookies, use a cookie scoop. Bake one sheet at a time for even results.
- Prep Time: 8 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 185
- Sugar: 15
- Sodium: 95
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 24
- Fiber: 1
- Protein: 3
Keywords: soft batch chocolate chip cookies, no chill cookies, easy chocolate chip cookies, no refrigeration cookies, quick cookies