Make a batch of no chill chocolate chip cookies in about 30 minutes. They're soft, chewy, and filled with melty chocolate chips. No chilling and no mixer needed!
Why you'll love this recipe
Flavor/texture: Chewy, buttery cookies are filled with rich chocolate chips and crunchy walnuts.
They're easy: No hand mixer. No chilling the dough. Just mix with a spoon and portion onto a cookie sheet!
Yield: 18 cookies
Similar to: Small Batch Chocolate Chip Cookies, Chocolate Chip Cookie Bars
Jump to:
Ingredients and substitutions
- Wet ingredients - Melted butter, brown sugar, granulated sugar, egg, and vanilla add flavor and moisture to your cookie dough. Reducing these ingredients can result in a dry cookie. We're using a combination of brown sugar and granulated sugar for the best flavor and texture.
- Dry ingredients - All-purpose flour, baking soda, and salt balance with the wet ingredients and add structure and lift. I've only tested this recipe with all-purpose flour. If you have another type of flour on hand, search for a recipe developed with that flour in mind. Otherwise, you may potentially waste ingredients.
- Mix-ins - Semi-sweet chocolate chips and walnuts add a balance of rich sweetness and crunchy texture. Walnuts can be omitted or substituted with other chopped nuts. Chocolate chips can be substituted with any baking chips you like.
How to make chocolate chip cookies
- Add wet ingredients to a bowl and stir to combine.
- Whisk dry ingredients together and stir into wet ingredients. Add your chocolate chips and nuts and stir to incorporate.
- Portion dough onto a parchment lined baking sheet.
- Bake until cookies look lightly browned and set across the tops.
Heather's Top Tip
For accurate results every time, use a kitchen scale to measure flour by weight. If you don't have a kitchen scale, use the spoon and level method. Stir the flour (especially if it's been packed down in a bag/container), then gently spoon into the measuring cup, leveling off the top with a knife. Scooping with a measuring cup compacts flour into the cup and adds up to 25% extra to the recipe, resulting in dry, bland cookies that don't spread properly.
Tips and tricks
Bring egg to room temperature quickly - Place whole egg into a bowl and cover with very warm tap water. Your egg will come to room temperature in about 10 minutes using this method.
Mix until just combined - This dough comes together easily with a wooden spoon. There's no need for a hand mixer or stand mixer! Overmixing the dough can overwork the gluten, causing cookies to turn out tough.
Add your favorite mix-ins - Chocolate chips and walnuts can be substituted with other flavors like peanut butter chips, white chocolate chips, macadamia nuts, or pecans. Create a fun, new flavor combination with your favorite ingredients.
Frequently asked questions
Cookies will keep for 5-7 days at room temperature. To help keep cookies soft, place a slice of bread in the container and replace as it gets hard.
This recipe calls for slightly more flour and vanilla extract. We're adding more flour so our cookies don't spread too much in the oven. Extra flour dilutes the flavor slightly, so we're adding more vanilla to account for that.
Yes, cookies (and dough) freeze well for up to 3 months. To thaw, place on the counter top for 1-2 hours.
If any of the moisture-adding ingredients have been reduced (like sugar, butter, and eggs) this can cause cookies to turn out dry. If too much flour was added (I recommend weighing your flour or using the spoon and level method), cookies can turn out dry. Lastly, baking too long can dry out cookies in the oven.
Recommended
📖 Recipe
No Chill Chocolate Chip Cookies
Ingredients
- ½ cup (113 g) unsalted butter, melted
- ½ cup (106 g) brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- 1 tablespoon vanilla extract
- 1 ½ cups (180 g) all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (170 g) semi-sweet chocolate chips
- ½ cup (56 g) chopped walnuts, optional
Instructions
- Preheat oven to 350℉ and line a baking sheet with parchment paper (do not grease your baking sheet, this causes the cookies to spread more). Set aside.
- In a large bowl, add melted butter, brown sugar, and granulated sugar. Stir to combine. Add egg and vanilla extract and stir until incorporated.
- In a separate bowl, sift together the flour, baking soda, and salt. Gradually stir dry ingredients into butter mixture until just combined. Add chocolate chips and walnuts and stir until just combined.
- Divide dough into 18 balls (1.5 tablespoons each) and place 2 inches apart onto prepared baking sheet. Bake for about 12-14 minutes, or until lightly browned and set across the tops.
- Allow to cool for 5 minutes before transferring to a wire rack to cool completely.
Equipment Recommendations
Notes
- Mix-in variations: Substitute some or all of the chocolate chips and walnuts with your favorite mix-ins like butterscotch chips, white chocolate chips, or chopped pecans.
- Cookie storage: Cookies will keep for 5-7 days in a sealed container. To help keep cookies fresh, place a slice of bread in the container with the cookies. Replace the bread slice as needed.
- Freezing: Cookies can be frozen for up to 3 months. Allow to thaw on the countertop for 1 hour to bring to room temperature.
- More tips: Be sure to check out my 10 tips for baking cookies, based on reader comments and questions!
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!