How to Make The Best No Chill Chocolate Chip Cookies (Ready in 30 Minutes!)

When that cookie craving hits, there’s no time to wait around for dough to chill. That’s where these no chill chocolate chip cookies come in. They’re soft, chewy, golden on the edges, and loaded with gooey chocolate chips—just the way homemade cookies should be. And the best part? You can go from mixing bowl to bite in under 30 minutes! Whether you’re baking for a crowd or just need a quick treat, this is the ultimate chocolate chip cookie recipe to keep on hand. No chill time. No fuss. Just warm, gooey cookies every single time.

Why You’ll Love These No Chill Chocolate Chip Cookies

Quick & easy: no refrigeration needed. Just mix, bake, and enjoy. Perfect texture: soft and chewy inside with golden, slightly crisp edges. One bowl recipe: less cleanup = more cookie joy. Freezer friendly: bake now or freeze dough balls for later.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups semisweet chocolate chips

How to Make No Chill Chocolate Chip Cookies

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, use a hand or stand mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
3. Beat in the eggs one at a time, then add the vanilla extract. Mix until smooth.
4. Add the flour, baking soda, and salt. Mix just until the flour disappears—don’t overmix.
5. Stir in the chocolate chips with a spatula or wooden spoon.
6. Use a cookie scoop or tablespoon to drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes or until the edges are golden but the centers still look slightly soft.
7. Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. Eat warm or store in an airtight container for up to 4 days.

Recipe Tips & Tricks

Room temp butter is key—make sure your butter is soft but not melted. This helps the cookies spread just right. Use a cookie scoop to keep the size consistent for even baking. Don’t overbake! Take them out when the centers still look a little underdone—they’ll finish baking on the sheet. Want bigger cookies? Use 3 tbsp of dough per cookie and bake an extra 2–3 minutes.

How to Make The Best No Chill Chocolate Chip Cookies (Ready in 30 Minutes!)

Recipe by The Slow Table TeamCourse: Dessert

Servings

24

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

180

kcal

Ingredients

• 1 cup (2 sticks) unsalted butter, softened

• 1 cup brown sugar, packed

• 1/2 cup granulated sugar

• 2 large eggs

• 2 tsp vanilla extract

• 2 3/4 cups all-purpose flour

• 1 tsp baking soda

• 1/2 tsp salt

• 2 cups semisweet chocolate chips

Directions

• Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
• In a large bowl, use a hand or stand mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
• Beat in the eggs one at a time, then add the vanilla extract. Mix until smooth.
• Add the flour, baking soda, and salt. Mix just until the flour disappears—don’t overmix.
• Stir in the chocolate chips with a spatula or wooden spoon.
• Use a cookie scoop or tablespoon to drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes or until the edges are golden but the centers still look slightly soft.
• Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. Eat warm or store in an airtight container for up to 4 days.

Variations to Try

Add a sprinkle of flaky sea salt before baking for a gourmet finish. Try white chocolate chips, peanut butter chips, or chopped dark chocolate. Stir in 1/2 cup chopped walnuts or pecans for a nutty twist.

FAQs

Can I freeze the dough? Yes! Scoop dough balls onto a tray and freeze. Once frozen, transfer to a zip-top bag. Bake straight from frozen—just add 1–2 minutes to the bake time.
Can I use salted butter? Absolutely. Just reduce the added salt to 1/4 teaspoon.
What if I only have one type of sugar? You can use all brown sugar for extra chewiness or all white sugar for a crispier cookie. But for best results, use both.

Final Thoughts

These no chill chocolate chip cookies are the definition of instant cookie gratification. Whether it’s a spontaneous after-dinner treat or a quick bake for unexpected guests, this recipe delivers that homemade magic without the wait. Grab your ingredients, and let’s bake some joy today!