Cue the Cookie Cravings
Honestly, nothing beats those days when you just want a big, melty chocolate chip cookie—right now—not after two hours of waiting for dough to chill. I started making these No Chill Chocolate Chip Cookies on a whim when my niece looked at me with those puppy-dog eyes and said, “Auntie, can we bake cookies?” Patience is not in her vocabulary (or, let’s be honest, mine either when it comes to dessert). So, here we are—cookies on the double! One time, I even baked a double batch thinking it would last through the week; nope, the next morning, all that was left were a few crumbs and some very satisfied faces. Story of my life.
Why You’re Gonna Hug Yourself for Making These
I pull these out whenever my sweet tooth is shouting (sometimes when I should be eating dinner, but who’s counting?). My family goes mad for them because, well, they taste like *real* cookies—warm, a bit crispy at the edges, gooey in the middle, practically begging for a glass of milk. Plus, if you’re not great at the whole patience thing (guilty as charged), you’ll love skipping that annoying “chill the dough” step. Once, I actually tried chilling the dough just to see—and honestly, I couldn’t taste the difference. So much for the mysteries of cookie science!
What You’ll Need (and a Few Shortcuts)
- 2 1/4 cups (280g) all-purpose flour (I sometimes swap in 1/4 cup whole wheat if I’m feeling virtuous. My grandmother would roll her eyes at that.)
- 1 tsp baking soda
- 1 tsp salt (sea salt if you’re feeling fancy!)
- 1 cup (2 sticks, 225g) unsalted butter, melted and cooled a bit (I’ve even used salted in a pinch—just skip the extra salt)
- 3/4 cup (150g) packed brown sugar (light or dark, doesn’t matter much)
- 1/2 cup (100g) white sugar
- 2 large eggs
- 2 tsp vanilla extract (the real stuff, or just whatever’s languishing in your cupboard)
- 2 cups (about 350g) chocolate chips (semisweet, milk, or a mix—use what’s on sale, honestly)
- Optional: 1/2 cup chopped nuts—I love walnuts, but my mates claim that’s sacrilege
Let’s Get Baking—No Waiting Around!
- Preheat your oven to 350°F (180°C). Line a couple of baking sheets with parchment, or just grease ’em up. I once used foil in desperation—worked fine in a pinch.
- Mix the flour, baking soda, and salt together in a bowl. Sometimes I just eyeball the salt, but maybe don’t if you’re heavy-handed like me!
- Grab a bigger bowl. Combine the melted butter (make sure it’s not hot or you’ll scramble your eggs), brown sugar, and white sugar. Whisk or stir—whatever’s handy—till it looks kinda like thick caramel mud.
- Add the eggs, one at a time, stirring between. Splash in the vanilla. (This is my “oops, forgot to measure” ingredient most times.)
- Pour the dry stuff into the wet. Stir till you don’t see dry bits—don’t overmix now, or your cookies will be as tough as old boots.
- Muscle in the chocolate chips (and nuts if you’re going wild). This is the time I sneak a few chips for “quality control.”
- Drop heaping tablespoons of dough (I just use a regular spoon; not one of those fancy cookie scoops) about 2 inches apart on the trays. If you want big bakery cookies, go bigger. But know—they’ll spread!
- Bake for 10-12 minutes. Edges should be golden, centers still a bit squidgy. Don’t overbake; seriously, they keep cooking while cooling.
- Let them cool on the tray for like 5 mins (if you can wait); then move to a rack—or just eat them off the pan like we do half the time.
Little Notes from the Madness
- If your dough looks greasy, that’s okay—mine does too, but it always comes together in the oven.
- I tried mixing everything in one bowl once (less washing up?) but the flour was a bit clumpy. Still edible though!
- Don’t skimp on the vanilla; it seems like a small thing, but actually, I think it makes a huge difference.
Cookie Curveballs—Things I’ve Tried (and Messed Up)
- Peanut Butter Swirl: Swapped 1/4 cup of the butter for peanut butter. Delicious, but the cookies were flatter. Still tasty, but not super chewy.
- Caramel Bits: Tossed in a handful of Kraft caramel bits once—huge hit. But the cookies stuck a bit to parchment, so maybe use a silicone mat (or just eat them straight off the sheet!).
- Coconut Flakes: I thought I’d get creative and add those (bad plan). Ended up more like granola-chew, not a proper cookie. Lesson learned.
What If You Don’t Have All the Gear?
Fancy handheld mixer? Nice, but you’re fine with a wooden spoon and some elbow grease. As for parchment—if you’ve run out, greasing your trays with a bit of butter or even leftover margarine works just fine. I’ve even baked straight onto a pizza tray (not ideal, but desperate times call for creative measures…)
How Long Will These Last? (If You Can Hide Them)
Technically, you can store these in an airtight tin or container for 3–4 days. But honestly, in my house, they rarely make it past the first 24 hours. Once, I thought I’d squirrel some away to see how they’d taste on day three—never made it. That said, you can freeze the cookie dough (check out Serious Eats for epic freezing tips) if you want to bake off just a few at a time.
Best Ways to Eat ‘Em (According to My Crew)
We’re all about fresh-from-the-oven cookies with a cold glass of milk. My nephew likes to sandwich two cookies around a scoop of ice cream—messy but glorious. Ever tried dunking them in tea? It’s a little odd but surprisingly good. And, yeah, sometimes I crumble them over yogurt for a “breakfast of champions.” Or so I tell myself.
Hard-Earned Pro Tips (From Someone Who Has Ruined Batches)
- Don’t skip letting the melted butter cool a smidge—if it’s too hot, your batter gets weird and the cookies spread like pancakes. I rushed this step once and regretted it because the dough was more soup than cookie.
- Best to bake one tray at a time in the oven center if you can—bottom shelf batches always brown too much (learned that the hard way).
- If you’re impatient (like me) and take a bite while they’re still nuclear-hot, accept that you’ll burn your tongue. Worth it though.
Cookie Q&A—Straight from My Inbox (or DMs)
Q: Can I make the dough ahead, or is that weird with no-chill?
A: Absolutely—you can keep the dough in the fridge overnight, though the whole point is to not wait—sometimes I make a batch, scoop half for now and pop the rest in the freezer for emergencies.
Q: Dark chocolate or milk chocolate chips?
A: Up to you. Semisweet is my go-to, but honestly, whatever you find in the cupboard works. I even made a batch once using chopped-up Easter eggs. Delish.
Q: Can these be made vegan?
A: Yep! Use a plant-based butter and an egg replacer. I like Bob’s Red Mill egg substitute when I’m baking for friends who don’t do dairy or eggs (here’s a handy guide if you want options).
Q: Why did my cookies come out cakey?
A: Usually means you added a smidge too much flour or beat in too much air—next time, just mix until combined and maybe spoon and level your flour.
Q: Kids want to do the mixing. Will that mess it up?
A: Nope, though be ready for flour bombs. Actually, my cookies turn out even better when the little ones are in charge (go figure).
There you go—no-chill, no-fuss, homemade chocolate chip cookies. If you’re after more quick-bake ideas, you might want to check Sally’s Baking Addiction “cookie guide”—her troubleshooting finally taught me to stop panicking about sunken middles. Happy baking! And remember—even if you totally mess up, the dough is pretty tasty on its own (not that I’d ever just eat cookie dough for dinner, nope…).
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, melted and cooled
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
Instructions
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1Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
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2In a medium bowl, whisk together flour, baking soda, and salt until combined.
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3In a large bowl, mix melted butter, brown sugar, and granulated sugar until smooth. Add eggs and vanilla extract, beating until creamy.
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4Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in the chocolate chips.
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5Scoop dough by rounded tablespoons onto prepared baking sheets, spacing them about 2 inches apart.
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6Bake for 10-12 minutes, until edges are golden. Let cookies cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
180 caloriescal
Protein:
2gg
Fat:
9gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
24gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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