Today, I’ve got the best no chill chocolate chip cookies. These cookies can be ready in under 30 minutes and taste delicious both cold and warm from the oven. Sometimes, there isn’t time to chill dough so this is the perfect cookie when you need something quick.
Me and my family absolutely love chocolate chip cookies, cause honestly who doesn’t? Sometimes I don’t want to bother with needing to chill dough for a couple hours though so I knew I needed to tweak my chocolate chip cookie recipe into a no chill version. Don’t get me wrong, a chilled version is also great when you want to prep stuff ahead but sometimes you need a cookie ASAP. Whether for a last minute bake sale or you just have a craving.
These cookies still turn out perfectly thick and gooey when warm. Nobody will even know that these were whipped up in 5 minutes! While I did add a little flour so they don’t spread like a pancake, these cookies are not cakey at all! They’re still like a traditional chocolate chip cookie that you’re craving.
You can easily spruce these cookies up if you like as well like I did in my Valentine’s chocolate chip cookies. I added some sprinkles and a chocolate heart on top and turned them into a blossom type cookie. You could easily add a little bunny at Easter as well!
If you’d like some other no chill cookie options, check out my chewy ginger molasses cookies, a perfect spiced treat or my monster cookies which are also naturally gluten free!
How To Freeze and Bake No Chill Cookie Dough
If you’d like to freeze the dough for these no chill chocolate chip 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.
Can I Make These Gluten Free?
While this recipe uses regular flour, I don’t see why a 1 to 1 gluten free flour shouldn’t work.
If you don’t want to attempt this, my almond flour chocolate chip cookies are naturally gluten free and also a no chill dough. Or, if you’d like something a little more indulgent, my fudgy coconut flour brownies are gluten free and chocked full of indulgence and chocolate!
As a side note, if making anything gluten free for someone with an allergy, ensure you thoroughly wash any equipment, jars or utensils. Any contact with flour may trigger an allergy. I like to say any baking I do in my own home is gluten friendly as I am using flour often and cannot guarantee there’s been no cross contamination.
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.
- Don’t overmix the dough, just mix until everything is incorporated.
- 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 Quick Desserts
Today’s song is a chill song that always makes me feel good and smile. Here’s Alive by Empire of the Sun. 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.
Best No Chill Chocolate Chip Cookies
Ingredients
- 1 cup (226g) unsalted butter, room temperature
- 1 cup (180g) light brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 1/4 cups (390g) all purpose flour
- 1 tbsp (9g) cornstarch
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 3/4 cups (280g) semi sweet chocolate chips
Instructions
- Preheat the oven to 350℉. Line or spray a baking sheet and set aside.
- In the bowl of a stand mixer or large mixing bowl, add the butter and sugars. Beat at medium speed until creamed together, 3-4 minutes.
- Add in eggs, one at a time until incorporated and then add in the vanilla.
- Add the flour, cornstarch, baking soda, baking powder and salt. Mix until incorporated. Add in the chocolate chips and mix until incorporated.
- Scoop 2 tbsp cookies and lay them at least 2 inches apart on your pan. (I typically bake 9 at a time.) Bake for 8-10 minutes or until the edges just start to feel firm.
- Let them cool for 1-2 minutes on the pan and then transfer to a wire rack to fully cool. Store in an airtight container for up to 3 days and enjoy!
These cookies are one of my go tos when I need a cookie or when I need a quick dessert!
If you try them, let me know with a star rating and review what you thought!