no chill chocolate chip cookie split in half


No Chill Chocolate Chip Cookies

August 19, 2021

These no chill chocolate chip cookies are perfectly chewy with crispy, golden brown edges and soft, gooey centers filled with […]

These no chill chocolate chip cookies are perfectly chewy with crispy, golden brown edges and soft, gooey centers filled with pools of melted chocolate. If you love a giant, extra chewy cookie like the ones you see at your local bakery, then these are the cookies for you! 

Is there any other food as satisfying as a warm from the oven chocolate chip cookie? I think not. My love for chocolate chip cookies runs deep and I’ve made a lifelong hobby of tinkering with ingredients and ratios to make the perfect cookie for every craving. This cookie is a version of my classic everyday chocolate chip cookie but with zero chill time. Yep. That’s right. ZERO CHILL TIME. No more waiting for the dough to rest before you can bake a batch of warm, gooey cookies. And because they are made with melted butter there is no need for the butter to soften to room temperature. These aren’t just any CCC (chocolate chip cookie). They’re the best!

What makes these the best chocolate chip cookies?

For starters, these no chill chocolate chippers have all the delicious qualities I look for in a good cookie. Slightly crispy and perfectly chewy with soft, gooey centers and dotted with puddles of melted chocolate in every bite. They’re pure heaven fresh from the oven topped with a sprinkle of flakey sea salt.

Not only are these cookies unbelievably delicious, but they are easy to make with no special equipment. Plus they are made with melted butter rather than room temperature butter which means these cookies come together in a snap! And the recipe delivers the same amazing taste and texture that you get from cookies that require chilling before baking. Honestly, they’re perfect!

Ingredients you need for no chill chocolate chip cookies

Just a bowl, a whisk and 10 simple ingredients stand between you and a batch of the best ever no chill chocolate chip cookies. What are you waiting for? Check the list below for the ingredients you need and get baking!

  • Flour – The number one culprit for dry or overly cakey cookies is too much flour. For best results, use a digital scale to accurately measure the dry ingredients. If you don’t have a scale, be sure to use the scoop and level method in order to avoid adding too much. 
  • Butter – This recipe calls for melted butter which means you don’t need to wait for your butter to soften to room temperature and melted butter is the key to chewy, flavorful cookies. Regular unsalted butter works best. Avoid using a premium European style butter for this recipe as it has a higher fat content which can cause the cookies to bake up greasy and spread too much in the oven. If you prefer to use salted butter, omit the extra salt in the dough. 
  • Sugar – Both granulated sugar and brown sugar lend sweetness and moisture to these soft and chewy cookies. 
  • Eggs – Eggs help bind the ingredients together. Be sure your eggs are at room temperature before you begin mixing the dough. If you’re in a hurry and forgot to set out your eggs in advance, place them in a bowl of warm water for 10 minutes. 
  • Chocolate chips – Chocolate chip cookies are only as good as the chocolate you put in them. I love combining different sizes and flavors in my cookies for the very best flavor. Mix in your favorite chips in any combination you like. My favorite combo is Ghirardelli 60% bittersweet chocolate chips paired with semi-sweet chocolate chips and mini chips. The more chocolate, the better! 
  • Baking soda & baking powder – a combination of baking soda and powder helps give these cookies a bit of rise without making them too cakey. The texture is unbelievable!
  • Vanilla – Don’t be shy with the vanilla. This recipe calls for a heaping tablespoon of vanilla and it really helps to enhance the flavor of the cookies. Use a high quality vanilla extract. We love this one from Rodelle Vanilla

How to make no chill chocolate chip cookies

This recipe could not be easier to master and with zero chilling time, you’ll be sinking your teeth into a warm, chewy, ultra chocolatey cookie in no time. And the best part is you don’t even need to use a mixer. The only equipment you need is a bowl, a whisk and a spatula or wooden spoon. It’s that easy. And clean up is a breeze too. Win, win and WIN!!

Step 1: Melt the butter and allow it to cool for about 10 minutes before adding in the brown sugar and granulated sugar. The butter should not be hot to the touch but it’s okay if it’s slightly warm. Stir for 1-2 minutes until the sugars are dissolved and the mixture is thick.

Step 2: Add the room temperature eggs and vanilla. Whisk until smooth and shiny.

Step 3: In a small bowl, combine the flour, baking soda, baking powder and salt. Add the dry ingredients to the wet ingredients and use a rubber spatula or wooden spoon to stir. Do not over mix the dough. Stop when a few streaks of flour remain. 

Step 4: Add the chocolate chips and gently fold them into the dough. Do not over mix the dough.  

Step 5: Right after the dough is mixed, the cookies are ready to scoop and bake. The cookies will spread a fair amount while baking so be sure to leave about 2 inches between each cookie. Bake for 10-12 minutes at 350°F or until the edges are just set and the center of the cookies is puffed and slightly under baked. The cookies will continue to bake from the residual heat once they are removed from the oven so always remove them before they are fully baked unless you want a crunchy cookie.

What makes these cookies chewy?

I won’t bore you with all the science behind what makes a cookie chewy, crunchy or cakey. While the ingredient lists among cookies may be very similar, not all chocolate chip cookies are created equal. The ratios and method used have a big effect on the texture of a cookie. For chewy cookies, the key is to use melted butter and a higher ratio of brown sugar to white sugar. Melted butter causes the dough to spread in the oven faster than room temperature butter and brown sugar adds extra moisture for a denser, chewier cookie.

Flour plays an important role in the texture of a cookie too. Too much flour will give more structure to the dough resulting in a cake-like cookie. Not enough flour will cause the cookies to spread too much in the oven and bake up thin and crispy.  

Tips for scooping cookie dough

The bigger the better. Bigger cookies are just better not only because, well….more cookie. Larger cookies also bake better than their smaller counterparts. Using a 2-ounce cookie scoop creates a well rounded cookie – one that is crisp on the edges, chewy on the outside and soft and gooey on the inside. Drool! If you don’t have a large cookie scoop, use a 1/4 measuring cup to scoop the dough. Be sure to leave ample room between each cookie to allow room for spreading in the oven. 

Weigh your scoops. To ensure that all of your cookies are the same size I recommend weighing each cookie scoop before placing it on the cookie sheet. Look at that…another reason to use that handy dandy digital scale. The cookies you see here weight 2.2 ounces each and they bake up into giant, delicious, ooey gooey cookies filled with puddles of melted chocolate chips. 

Top with extra chips. Once your cookie dough is scooped, top each dough ball with 3-4 extra chocolate chips of various sizes. Gently press them into the dough and they’ll bake up into luscious puddles of chocolate. Feel free to add even more chocolate chips immediately after removing the cookies from the oven. Yuummerz!!!

Don’t forget to sprinkle the tops of the cookies with a little flakey sea salt to really help enhance the flavor of the chocolate. That salty sweet flavor is EVERYTHING and once you try it, you’ll never pass on the salt again! Don’t use table salt or even kosher salt – flakey sea salt delivers the best flavor and you only need to add a few flakes on top of each cookie.

Like all chocolate chip cookies, these are best served warm from the oven preferably with a cold glass of milk. Please tell me I’m not the only one craving cookies right now?!!

Can I freeze cookie dough?

Yes! And I fully expect you to upgrade your freezer stash with a batch or two of these crazy delicious cookies. To freeze the dough, simply scoop the dough into balls and line them up on a parchment lined baking sheet. Chill for about an hour until firm. Then transfer the cookie dough to a large plastic bag and mark the date on the outside with a permanent marker. That way you can be sure your dough is fresh each time you pull it out to bake off a cookie or two. The cookie dough will last about 2 months tightly wrapped in the freezer. To bake the cookies, do not defrost the dough first. Simply add 1-2 minutes onto the baking time.

To freeze baked cookies, cool them completely and then wrap tightly and freeze flat. Defrost the cookies at room temperature for 15 minutes before eating or warm them in the oven at 300 degrees if it’s those melted pools of chocolate you’re after. 

How to store chocolate chip cookies

These quick and easy chocolate chip cookies don’t last 5 minutes in my house but if you happen to have any leftovers, seal them tightly in an airtight container for up to 5 days. For extra assurance against the cookies drying out, store them with a slice of plain white bread to help keep them moist. 

Frequently Asked Questions 

Why are my cookies so fluffy?

There are several reasons why your cookies may have baked up fluffy and cake-like. First, make sure you used melted butter. Next, check that you are measuring the flour and sugars correctly. Use a digital kitchen scale for best results. These cookies are meant to be baked right away after mixing the dough. If you chill the dough for any amount of time the cookies may not spread as much in the oven leading to a taller, fluffier cookie.

How do I know when the cookies are done?

If your cookies are crunchy instead of chewy, they are likely over baked. To avoid these cookies being crunchy, make sure you bake them on the center rack of the oven and only bake until the edges are beginning to crisp up and turn a golden brown. The center of the cookies should be puffed up and look slightly under baked. The cookies will continue to bake and deflate slightly as they cool on the baking sheet.  

Can the dough be made ahead of time?

Yes! These no chill chocolate chip cookies are meant to be baked immediately after mixing the dough but you can make the dough ahead of time and bake the cookies later. I recommend scooping the dough into balls and storing flat on a cookie sheet until ready to bake. Keep in mind that chilled dough will not spread as much in the oven but the cookies will still be delicious! 

Happy baking cookie lovers!

If you love chocolate chip cookies as much as I do, give these delicious recipes a try:

The Ultimate Chocolate Chip Cookies

Salted Caramel Chocolate Chip Cookies For Two

Soft and Chewy Vegan Chocolate Chip Cookies

Classic Chocolate Chip Cookies & Five Tips for Perfect Cookies Every Time

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
no chill chocolate chip cookie split in half

No Chill Chocolate Chip Cookies

  • Author: Heather Mubarak
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 16 large cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


These no chill chocolate chip cookies are perfectly chewy with crispy, golden brown edges and soft, gooey centers filled with pools of melted chocolate. If you love a giant, extra chewy cookie like the ones you see at your local bakery, then these are the cookies for you! 


Units Scale
  • 1 cup (226 g) unsalted butter, melted and slightly cooled
  • 2 1/3 cups (295 g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 teaspoon salt
  • 3/4 cup plus 2 tablespoons (175 g) light brown sugar, packed
  • 2/3 cup (135 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla
  • 2 3/4 cups (440 g) semi-sweet or bittersweet chocolate chips (or a combination of the the two), plus more for the tops of cookies
  • flakey sea salt for sprinkling (optional)


  1. Preheat oven to 350°F. Line two baking sheet with parchment paper. Set aside.
  2. Melt the butter on the stovetop over low heat or microwave. Pour into a medium mixing bowl and set aside to cool for 10 minutes.
  3. Meanwhile, add the flour, baking powder, baking soda and salt to a medium bowl. Whisk to combine. Set aside.
  4. Once the butter is no longer hot to the touch, add the sugars. Whisk to combine for 1-2 minutes
  5. Add the eggs and vanilla. Whisk until incorporated.
  6. Add the dry ingredients in two additions, using a large spatula to stir. Only mix until a few streaks of flour remain. Do not over mix.
  7. Gently stir in the chocolate chips.
  8. Use a large 2 ounce cookie scoop, or 1/4 cup measuring cup, to scoop mounds of dough onto the prepared baking sheets. Leave 2 inches between each cookie. 
  9. Bake for 10-12 minutes or until edges are just set and tops of the cookies are puffed up and slightly under baked. The cookies will continue to bake as they cool.
  10. Remove from the oven and sprinkle the tops with flakey sea salt if desired. Cool on the baking sheet for 10 minutes. Best served warm.


Cookie dough may be made in advance. Scoop the cookie dough into balls and place on a parchment lined baking sheet. Chill for one hour until firm. Wrap the cookie dough balls in two layers of plastic wrap. Store tightly covered in the refrigerator for up to 4 days or freeze for up to 3 months. 

If baking dough that has been chilled or frozen, add 1 to 2 minutes to the baking time. 

Keywords: no chill chocolate chip cookies, chocolate chip cookies, easy chocolate chip cookies




  • Reply
    February 9, 2024 at 8:55 pm

    These cookies are delicious. Definitely make them big as the recipe suggested. They baked up as described crisp on the edge and chewy in the center. I followed all the steps exactly including allowing them to cool 10 minutes on the pan. I should have put the last bit of the cookie dough in the refrigerator while waiting for my cookie sheet to cool as they spread out just a tad bit more than the other two trays.

  • Reply
    January 5, 2022 at 5:30 am

    These cookies ended up completely flat. Pancake flat. These are definitely NOT not chill. I’m not sure how anyone had a successful batch of cookies without chilling this dough. You either need to use room temp butter or chill the dough for at least an hour. I promise you you’ll otherwise end up with terrible cookies. Will mot make these as instructed ever again.

    • Reply
      Heather Mubarak
      January 6, 2022 at 2:27 am

      Hi Elle. I’m sorry to hear you had trouble with this recipe. Next time, be sure that the melted butter has had sufficient time to cool and that you are not scooping cookie dough onto warm cookie sheets in between batches. You might also check your oven temperature. Happy to help you troubleshoot some more.

  • Reply
    November 21, 2021 at 10:00 pm

    Hello, can I use dark brown sugar?

    • Reply
      Heather Mubarak
      November 23, 2021 at 12:53 am

      Yes, you can!

  • Reply
    September 10, 2021 at 5:59 pm

    Would bourbon vanilla extract change the taste of these cookies?

    • Reply
      Heather Mubarak
      September 10, 2021 at 7:08 pm

      I think that would be fabulous!

      • Olivia
        September 11, 2021 at 12:55 am

        The cookies were delicious!! Thank you so much for the recipe

    • Reply
      January 20, 2022 at 1:45 am

      Bourbon refers to the variety of vanilla bean. It’s still just vanilla.

    • Reply
      January 20, 2022 at 1:46 am

      Bourbon refers to the variety of the vanilla bean. You’re not going to notice a difference. There is no (alcoholic) bourbon in Madagascar bourbon vanilla.

  • Reply
    September 8, 2021 at 11:40 pm

    these cookies are amazing! i live how simple this recipe is, and the fact that they are no-chill makes them even better! thank you so much heather for this delicious recipe!

    • Reply
      Heather Mubarak
      September 9, 2021 at 1:05 am

      Thank you! I’m so happy to hear you found a new favorite cookie recipe!!

  • Reply
    Victoria Newmyer
    August 20, 2021 at 3:19 pm

    These were, hands down, the best homemade chocolate chip cookies ever! And the fact that you don’t even have to chill just means I can gobble them up even faster. Highly recommended!

    • Reply
      Heather Mubarak
      August 20, 2021 at 6:51 pm

      So happy to hear you love these cookies! Thanks for trying my recipe!!

Leave a Reply

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star