No Chill Chocolate Chip Cookies (for Nicole)

Nicole, this one’s for you! We know the feeling of panic when you find out at 9 PM that you need treats for your son’s class tomorrow (sort of). Don’t worry, we’ve got your back with these quick and easy No Chill Chocolate Chip Cookies. You can whip these up in just 26 minutes from start to finish. No more late-night grocery store runs or staying up until midnight baking.

These cookies are perfect for surprise bake sales, last-minute school events, or those times when you just need a sweet treat fast. With simple ingredients you likely have on hand and no chilling time required, you’ll be the hero of your son’s class in no time. Plus, they’re so good, no one will guess you made them in a rush!

Exact Ingredients List

Here’s what you’ll need to make these no-chill chocolate chip cookies:

• 1/2 cup unsalted butter, melted and slightly cooled
• 1/2 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg, room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 cup + 2 tablespoons all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher or table salt
• 1 1/4 cups roughly chopped chocolate or chocolate chips (semisweet, bittersweet, or dark)
• Flaky sea salt for topping (optional)

You’ll notice the ingredient list is pretty simple. Most of these items are likely already in your pantry. The melted butter is key – it helps create that perfect chewy texture.

For the chocolate, you can use chips or chop up a bar. Using chopped chocolate gives you those nice melty pools throughout the cookie. Don’t forget to save some for topping each cookie before baking!

Remember, room temperature eggs mix in better. If you forgot to take yours out, place it in warm water for a few minutes to quickly bring it to room temp.

Instructions

Preheat your oven to 350°F and line two baking sheets with parchment paper.

Melt the butter in a microwave or on the stove. Let it cool slightly in a large bowl.

Mix the flour, baking soda, and salt in a separate bowl. Set this dry mix aside.

Add brown and white sugar to the cooled butter. Whisk until well combined.

Crack in the egg and pour in the vanilla. Whisk again until smooth.

Add the dry mix to the wet ingredients. Stir gently with a wooden spoon until just combined.

Fold in 1 cup of chopped chocolate or chips. Save the rest for topping.

Scoop the dough onto your prepared sheets. Use about 1.5 tablespoons per cookie.

Top each dough ball with extra chocolate and a sprinkle of sea salt if you like.

Bake for 11 minutes or until edges are golden. The centers may look slightly underbaked.

Let the cookies cool on the baking sheet for 5 minutes before moving to a wire rack.

Enjoy your warm, gooey cookies right away or store in an airtight container once cooled.

Possible Substitutes List & Recipe Variations

You can easily tweak this no-chill cookie recipe to suit your taste or pantry. Here are some tasty options:

Flour: Try whole wheat or gluten-free all-purpose flour for a different texture.

Sugar: Swap brown sugar for coconut sugar or use all white sugar for a crispier cookie.

Chocolate: Mix it up with milk, white, or flavored chips. You can even use chopped nuts or dried fruit instead.

Butter: Unsalted butter works best, but salted is okay too. Just reduce the added salt.

For fun variations, try these mix-ins:

• M&Ms or Reese’s Pieces
• Crushed pretzels
• Shredded coconut
• Peanut butter chips

Want to spice things up? Add a dash of cinnamon or nutmeg to the dough.

For extra indulgence, stuff the cookies with Nutella or caramel before baking.

You can make the cookies bigger or smaller. Just adjust the baking time accordingly.

Remember, these substitutes may change the texture slightly. But don’t worry – your cookies will still be yummy!

Tips, Tricks & Storing

Let your butter cool before mixing. This helps prevent greasy cookies.

Use a cookie scoop for even sizing. You’ll get perfectly round, uniform cookies every time.

Don’t overmix the dough. Stop stirring as soon as the flour is incorporated to keep your cookies tender.

For extra chocolatey goodness, press a few chocolate chips on top of each dough ball before baking.

Cool cookies completely on the baking sheet. This lets them set up properly.

To store, place cooled cookies in an airtight container. They’ll stay fresh for up to 5 days at room temperature.

You can freeze baked cookies for up to 3 months. Thaw at room temperature when you’re ready to enjoy.

For make-ahead convenience, freeze unbaked dough balls. Bake straight from frozen, adding 1-2 minutes to the cook time.

Remember to bring eggs to room temperature for better mixing. Simply place them in warm water for a few minutes.