These are my go-to no chill chocolate chip cookies when I want something soft, chewy, and bakery level without any waiting around. They have crisp edges, gooey centers, and that classic buttery chocolate chip cookie flavor we all crave. No chill time, no fancy steps, just mix, scoop, bake, and enjoy warm cookies in under 30 minutes. They stay soft for days and honestly taste like something you’d grab from your favorite bakery.
Ingredients
- Butter: Creates that rich, buttery base and gives the cookies a soft bakery style texture.
- Light brown sugar: Adds moisture and chewiness while giving the cookies a deeper caramel flavor.
- Granulated sugar: Helps the cookies spread just enough and creates lightly crisp edges.
- Eggs: Bind everything together and keep the cookies soft for days.
- Vanilla extract: Enhances the chocolate and gives classic cookie flavor.
- All purpose flour: Provides structure while keeping the cookies thick and tender.
- Cornstarch: The secret ingredient for soft, chewy centers.
- Baking powder: Gives a slight lift so the cookies don’t bake up dense.
- Salt: Balances sweetness and brings out the chocolate flavor.
- Chocolate chips: Melt into pools of chocolate throughout the cookies.
- Mini chocolate chips: Distribute evenly so every bite has chocolate.
Why You’ll Love These No Chill Chocolate Chip Cookies
- No chill time required.
- Soft and chewy with gooey centers.
- Loaded with chocolate in every bite.
- Quick and easy, perfect for last minute baking.
- Makes a generous batch of 24 cookies.
Equipment Needed
- Mixing bowls: For wet and dry ingredients.
- Hand mixer or stand mixer: Helps cream the butter and sugars properly.
- Measuring cups + spoons: Ensures accurate baking.
- Cookie scoop: Keeps cookies evenly sized.
- Baking sheet + parchment paper: Prevents sticking and promotes even baking.
Substitutions and Modifications
- Dairy free: Use plant based butter and dairy free chocolate chips.
- Milk chocolate: Swap in milk chocolate chips for a sweeter cookie.
- Dark chocolate: Use dark chocolate chunks for a richer flavor.
- Gluten free: Use a 1 to 1 gluten free flour blend.
Soft & Chewy Chocolate Chip Cookies (No-Chill Recipe!)
Ingredients
- 1 cup unsalted butter, at room temperature
- ¾ cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tbsp cornstarch
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 cup semi sweet chocolate chips
- ½ cup mini chocolate chips
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter, brown sugar, & granulated sugar together for 2–3 minutes until light and fluffy. This step is what gives these cookies their soft interior.
- Add in the eggs and vanilla extract. Beat again for 1–2 minutes until smooth and creamy.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
- Add the dry ingredients into the wet and fold gently until almost combined.
- Add the chocolate chips and fold just until evenly distributed.
- Scoop the dough using a medium cookie scoop and place on your baking sheet.
- Bake at 350°F for 8–10 minutes. You want to pull them out when the edges look set but the centers still look soft — trust me, this is what keeps them chewy.
- Let the cookies cool on the sheet pan for 10 minutes. They continue to bake on the hot pan and set perfectly.
- Transfer to a wire rack or enjoy warm!
Nutrition
Storage Instructions
- Room temperature: Store in an airtight container for 4 to 5 days.
- Freeze baked cookies: Freeze up to 2 months.
- Freeze dough: Scoop dough balls and freeze up to 2 months.
Tips and Tricks
- Do not overbake. Cookies continue to set as they cool.
- Pull them when the centers look slightly underdone for the softest texture.
- Press extra chocolate chips on top before baking for bakery style looks.
- Add a slice of bread to the container to keep cookies soft.
Frequently Asked Questions
Do I need to chill the dough? Nope. These are designed to bake right away.
Can I freeze the dough? Yes. Freeze dough balls for up to 2 months and bake straight from frozen.
How many cookies does this make? This recipe makes 24 medium sized cookies.
Why use both regular and mini chocolate chips? Regular chips create melty pockets while mini chips make sure every bite has chocolate.
Do you LOVE Chocolate Chip Cookies??! Check Out More of my Favs: Single Serve Chocolate Chip Cookies The Absolute Best Brown Butter Chocolate Chip Cookies (With VIDEO) The Best Brown Butter Sheet Pan M&M Chocolate Chip Cookies Recipe
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