Today, I’ve got the most simple and amazingly delicious no chill chocolate chip sugar cookies. Basically these are a quick and simple chocolate chip cookie without brown sugar. You then roll them in a bit of extra sugar for that perfect little crunch. These cookies are so quick and simple, you can easily whip them up last minute for any get togethers, bake sales or potlucks!
Chocolate chip cookies have to be considered the staple cookie but there’s so many ways you can mix them up a little, like my strawberry chocolate chunk cookies or my chocolate chip funfetti cookies. This sugar cookie version, has that perfect extra crunch from rolling them in sugar, a staple of a non rollout sugar cookie in my opinion. These cookies also boast a little more vanilla flavour and a little less butterscotch flavours as there isn’t any brown sugar.
My family loves cookies, it’s one of the only desserts my husband will typically eat. These chocolate chip sugar cookies he eats by the stack so that’s always a sure fire sign for me that they’re a winner. Give them a try at any time as these need no extra prep! Perfect for making after dinner on busy weekdays.
If you’d like some other quick weeknight desserts, try my chocolate chip mug cake or my simple sprinkle sugar cookies, a great birthday treat that my daughter always requests.
FAQ: No Chill Chocolate Chip Sugar Cookies
Why Are My Cookies Spreading Too Thin?
There could be a couple reasons. Your butter was too warm when you started, especially where this is a no chill dough. If this happens, put the dough in the fridge for 20 minutes to firm it up a little.
It could also be from adding too little flour depending on how you measure. I highly recommend using a scale to measure flour for best results.
Can I Make These Gluten Free?
The cookies as written are not gluten free but I would assume a 1 to 1 flour would work well.
Can I Make These Ahead of Time?
Yes, but I recommend freezing the dough rather than chilling it. They may turn out too thick otherwise.
Can I Use Salted Butter?
Yes, just reduce the salt in the recipe to taste. At least by 1/4 tsp.
Best Way To Keep Cookies Fresh
The best way I’ve discovered, half through accident and half through social media is in an airtight container with 1-2 marshmallows. I first noticed how fresh my cookies were staying when I had them in the same container as my rocky road squares but didn’t think much of it. Then I saw someone recommend adding marshmallows to your cookie container somewhere on the internet and it clicked in my brain why the rocky road squares were making a difference. It’s amazing how much the marshmallows help keep the cookies from drying out!
How to Freeze and Bake No Chill Cookie Dough
If you’d like to freeze the dough for these chocolate chip sugar cookies to save time in the future, follow these simple steps.
- Prep the dough as instructed.
- Roll the dough into balls.
- Place in an airtight container or bag.
- Label with type or flavour of dough, date, bake time and baking temperature. This makes life much easier when you pull the bag out of the freezer in a couple months and have forgotten what it is. (If you’re using a reusable bag, you can just write this information on a piece of masking tape or something similar.)
- Store in freezer for up to 3 months.
- When ready to bake, preheat your oven and place balls on baking sheet.
- Add 1-2 minutes to bake time as baking from frozen and enjoy!
How to Properly Measure Flour
So when it comes to measuring flour, the most accurate and easiest way is to use a kitchen scale. I always use a scale and could never go back to measuring in cups. It’s such a hassle and way more dishes!
If you don’t own a scale, there are a couple steps to properly measure flour as it becomes compacted just sitting in the bag or container. I highly recommend you follow these as just scooping flour out of the bag can potentially lead to at least an additional 1/4 cup of flour. This equals dry and dense baked goods which is not what anybody is going for.
1. Fluff the flour by giving it a mix with a whisk or fork.
2. Spoon the flour into your measuring cup.
3. Level the excess flour off using a butter knife. (With the back of the knife level to the top of the measuring cup, run it over top, pushing the excess flour back into it’s container.)
4. Repeat until you’ve measured the amount the recipe calls for.
Baking Tips
- For best results, ensure all your ingredients are room temperature. This allows your ingredients to incorporate into each other leading to a much better bake and texture.
- I prefer mini chocolate chips in this recipe as I like the look better and they disperse better. This is totally optional.
- Don’t skip rolling them in sugar before baking for a little extra crunch.
- I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
More Cookie Recipes
Today’s song is one I can never not sing along too. Definitly a song I grew up with, here’s Bloody Well Right by Supertramp. Happy baking!! **Disclaimer: Liv’s Little Muffins owns no rights to this song.
Don’t forget to leave a STAR REVIEW if you try my recipe! Follow me on Facebook or tag me on instagram @livslittlemuffins. Find more ideas on my Pinterest or Whisk.
No Chill Chocolate Chip Sugar Cookies
Ingredients
- 1/2 cup (113g) unsalted butter (room temperature)
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1 2/3 cup (200g) all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (120g) mini semi sweet chocolate chips
- 1/3 cup (65g) granulated sugar (for rolling)
Instructions
- Preheat the oven to 350℉. Line or spray a baking pan and set aside. Add the 1/3 cup granulated sugar to a small bowl and set aside for later.
- In the bowl of a stand mixer or large mixing bowl, add the butter and sugar. Beat together on medium speed for 3-4 minutes until creamed.
- Add the egg and mix until incorporated. Add the vanilla and mix until incorporated.
- Add the flour, baking powder and salt and mix until fully incorporated.
- Scoop 2 tbsp size cookies. Roll them into a ball and then roll it in the sugar we set aside earlier. Set them on the pan at least 2 inches apart and bake for 9-11 minutes, or until the edges just start to feel firm.
- Transfer the cookies to a wire rack to fully cool. Store in an airtight container for up to 3 days and enjoy!
