What can I say about the classic chocolate chip cookie that hasn’t already been said? I mean is there anything better than a warm gooey CCC straight outta the oven? No, the answer is no.
My version of this easy classic cookie is slightly browned and crisp around the edges, but mostly soft and gooey. It’s also a super easy no fuss recipe. No sifting flour, no chilling the dough — nah. You don’t even need a mixer. We’re talking 20 minutes until a warm gooey cookie is melting in your mouth.
No fancy flours or vanillas in this recipe. I can pretty much guarantee you already have everything you need.
- All Purpose Flour. Just the regular old good stuff. This recipe can also be made gluten free by using 1 to 1 Gluten Free Flour. My favorites is Bob’s.
- Sugars. These CCCs use a classic combo of granulated and light brown sugar.
- Vanilla Extract. Make sure you use pure vanilla extract vs imitation vanilla. It makes a huge difference.
- Chocolate Chips. I like to use a bit of chopped dark chocolate and some semi sweet chips. But use your favorite! Milk + Dark, all semi-sweet, heck even throw in some toffee chips – up to you!
How to Make Easy No Chill Chocolate Chip Cookies
The most high maintenance thing about this recipe is making sure your eggs are at room temperature. BUT if you’re in a pinch there are ways around that too. To bring your eggs to room temperature quickly – place them in a bowl of warm water for a few minutes, or wrap them in a warm towel.
Preheat the oven to 350 and line 2 cookie sheets with parchment paper. Melt the butter and let it cool slightly. In a large mixing bowl, whisk the melted butter, and sugars until well combined – about 1-2 minutes. Then, add the egg, egg yolk, and vanilla and whisk for another 2 minutes.
Use a rubber spatula to fold in the dry ingredients -flour, baking powder, baking soda, and salt, until just combined. Fold in the chocolate. Use a large 3 TBSP cookie scoop to scoop the dough onto the prepared baking sheet. I bake 5 cookies per sheet leaving room for them to spread. Bake for 10-11 minutes, or until the edges are slightly browned but the middles are still slightly wet and gooey.
Remove the cookies from the oven and bang the pan on the counter a couple of times to help flatten the cookies a bit. While they are still hot, use a small rubber spatula to scoot any runaway edges back into place. Top with a few more chocolate chips and a sprinkle of flaky salt. Let sit on the hot cookie sheet for 2-3 minutes, then transfer to a wire cooling rack.
- Large mixing bowl. You don’t need an electric mixer for this recipe. A large mixing bowl will do the trick. I like these glass ones.
- Whisk & rubber spatula. You’ll use a whisk to bring together the wet ingredients, and then fold in the dry with a rubber spatula.
- Large cookie scoop. I always opt for larger cookies so a traditional 1 TBSP cookie scoop just doesn’t do it for me. My go to is this large 3 TBSP cookie scoop.
- Cookie sheet & parchment paper. I bake A LOT of cookies. My favorites are these USA Pan sheet pans and these precut parchment paper sheets.
Easy, no fuss chocolate chip cookies that are slightly browned and crisp on the edges, but mostly ooey gooey and can be made without a mixer and no chill time.
- 2 1/2 C (335g) All purpose flour
- 1 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1 tsp Salt
- 1 C (2 sticks) Salted Butter, melted and cooled slightly
- 3/4 C (165g) Light Brown Sugar
- 1/2 C (110g) Granulated Sugar
- 1 Lg Egg (+ 1 Yolk)
- 1 tsp Vanilla
- 1 C (175 g) Semi-Sweet Chocolate Chips
- 3.5oz Chopped Dark Chocolate Bar, optional
- Preheat oven to 350 and line two cookie sheets with parchment paper.
- Melt the butter and let cool slightly.
- In a large mixing bowl, whisk the melted butter, granulated sugar, and brown sugar until well combined.
- Add the egg, egg yolk, and vanilla and whisk another 2 minutes.
- Fold in the flour, baking soda, baking powder, and salt with a rubber spatula until just combined.
- Fold in the chocolate.
- Use a large 3 TBSP cookie scoop to scoop the dough onto the prepared sheet pans. 5 cookies per sheet.
- Bake for 10-11 minutes, then remove from oven and bang pan on the counter a couple of times to help flatten the cookies a bit.
- Top with extra chocolate and a sprinkle of flaky salt.
- Let cool on the hot cookie sheet for 2-3 minutes, then transfer to a wire cooling rack.
*Cookie dough can be scooped and frozen to be baked later. Just add 2 minutes to baking time.
*If you want smaller cookies– scoop with regular cookie scoop and bake 8-9 minutes.
*Can sub all semi-sweet chocolate chips or whatever chocolate chips you prefer.
Keywords: easy chocolate chip cookies, no chill chocolate chip cookies, classic chocolate chip cookies, easy no chill cookies
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