No Chill Chocolate Chip Cookies
- By Amy Dong
- Updated Oct. 7, 2026
This is one of my family’s top favorite chocolate chip cookies recipe. They are warm, chewy, and loaded with melty chocolate. This recipe is different from other recipes, as it is quick no-chill chocolate chip cookie recipe with crisp edges, soft chewy centers, without the wait time. Also, no stand mixer is needed.
In This Article
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Amy’s Notes
Warm, gooey chocolate chip cookies with no dough chilling and no stand mixer? Yes, please. These go from “I need a cookie” to cookie in hand in about 30 minutes. You will love that this recipe has these things going for it:
- No dough chilling required: The dough in these cookies are ready to use right away, so you have fresh cookies in about 30 minutes.
- No stand mixer needed: An electric hand mixer or good old elbow grease is all it takes.
- Perfect texture contrast: Crispy around the edges, soft and chewy in the center.
- Freezer-friendly: Bake a few now and freeze the rest of the raw dough balls for later. Fully baked cookies freeze well for up to 2 months as well.
If you love easy homemade treats, be sure to check out our soft Brown Sugar Cookies or these incredible Chewy Coconut Chocolate Chip Cookies.
Key Recipe Ingredients
- Salted Butter: Just softened (dents slightly when pressed), providing rich flavor and ideal spread without letting the cookies flatten out too much.
- Packed Brown Sugar: Gives these cookies their golden color, deep molasses flavor, and signature chewy texture.
- Coarse Sea Salt: A small sprinkle on top balances the sweetness of the chocolate chunks perfectly.
- Semi-Sweet Chocolate Chunks: Using high-quality chocolate chunks ensures big, melty pockets of chocolate in every bite.
Substitutions and Variations
- Chocolate: Swap semi-sweet chunks for dark chocolate chips, milk chocolate, or a mix of chopped chocolate bars.
- Nuts: Fold in ½ cup of toasted chopped walnuts or pecans for extra crunch.
- Unsalted Butter: If using unsalted butter, increase the coarse salt in the dough from ¾ tsp to 1 tsp.
- Brown Sugar Twist: Love a super soft, caramel-flavored bite? Try our soft and chewy Brown Sugar Cookies next.
Step-by-Step Recipe Instructions
- Cream softened butter with white and brown sugar until light and fluffy, then beat in vanilla and eggs.
- Mix in the dry ingredients, then fold in the chocolate chunks.
- Scoop cookie dough balls onto a parchment-lined baking sheet and sprinkle with a pinch of sea salt.
- Bake just until the edges turn golden. The centers will look a little underdone, and that’s exactly what you want.
→ For full list of ingredients and instructions, see recipe card below.
How to Freeze Cookie Dough
- Scoop into portions: Scoop dough balls (about 2 tablespoons each) onto a parchment-lined baking sheet.
- Flash freeze: Freeze for 1 hour until solid, then transfer dough balls to a zip-top freezer bag for up to 2 months.
- Bake from frozen: Bake directly from frozen at 350°F, adding 1 to 2 extra minutes to the baking time.
No Chill Chocolate Chip Cookies
Ingredients
- 1 cup salted butter, just softened
- ¼ cup white sugar
- 1 ½ cup brown sugar, packed
- 2 large eggs, room temp
- 1 tablespoon vanilla extract
- 12 ounces all-purpose flour , about 2 3/4 cups, use scale if you have one
- ¾ teaspoon coarse salt, not table salt, plus extra for sprinkling
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- 3 cups good quality semi-sweet chocolate chunks
Instructions
- Preheat oven to 350°F. Be sure butter is just softened enough that it dents a bit when pressed. Don't let it get too warm or border on melting, or it will not cream up to a fluffy texture.
- Place butter, white sugar, and brown sugar in a mixing bowl. Cream the mixture until it is light and fluffy, about 5 minutes, using electric hand mixer. Add vanilla and eggs 1 at a time, beating until incorporated.
- In separate bowl, mix baking soda, baking powder, salt, and flour together.
- Gently fold dry flour mixture into the butter mixture, just until the cookie dough comes together. You can also fold the dough with clean hands. Fold in chocolate chunks until fully incorporated.
- Form dough balls about 2 tablespoons each. Place dough balls 2 inches apart on a baking sheet lined with parchment paper or silicone baking mat.
- If desired, sprinkle a tiny pinch of coarse sea salt on top of cookies. Bake for approximately 12 minutes, or just until the edges are turning golden brown. Do not over-bake. The center may appear a bit underdone, but cookies will set upon cooling.
- Remove cookies immediately and let cool on sheet for 1-2 minutes. Transfer entire sheet parchment paper with cookies to a cool surface. Let cool a few more minutes on parchment paper before removing cookies.
Notes
- Yield is approximate, depending on actual size of cookies.
- Actual bake time will vary, depending on your oven and the exact size of dough balls.
- Scoop into portions: Scoop dough balls (about 2 tablespoons each) onto a parchment-lined baking sheet.
- Flash freeze: Freeze for 1 hour until solid, then transfer dough balls to a zip-top freezer bag for up to 3 months.
- Bake from frozen: Bake directly from frozen at 350°F, adding 1 to 2 extra minutes to the baking time.
- Craving more cookies? Try our Thick, Chewy Oatmeal Chocolate Chip Cookies next. This recipe is part of our 25 Best Holiday Cookies collection.
Nutrition (per serving)
Frequently Asked Questions
Melted butter will cause the dough to spread far too quickly in the oven, giving you flat, greasy cookies. Softened butter (it should dent easily when pressed, but not look greasy) creams up with the sugars to create a light, soft, chewy texture.
Absolutely! You don’t need one, since a hand mixer works great for this particular dough. If desired, a stand mixer with the paddle attachment on medium speed works too.
Just a tiny pinch of coarse sea salt cuts through the sweet chocolate and gives the cookies depth of flavor. However, you can leave it out if preferred.
Store baked cookies in an airtight container at room temperature for up to 5 days. Fully baked cookies can also be wrapped airtight and frozen for up to 2 months.
I highly recommend sticking with the ratio of brown sugar to white sugar here! Brown sugar gives these cookies their deep molasses flavor, beautiful golden color, and signature chewy center. If you use all white sugar, your cookies will turn out much crispier, paler, and flatter.
The biggest culprit is usually butter that was too warm or melted! If the butter is greasy or melted when you cream it with the sugars, the dough spreads too fast in the oven before the edges can set. Make sure your butter is just softened. It should leave a slight dent when you press it with your finger, but still hold its shape.
Absolutely. Just wrap the dough tightly in plastic wrap, followed by foil. It will keep nicely in the freezer for up to 2 months.
More to Cook and Eat
- Brown Sugar Cookies – So soft and chewy!
- Chewy Coconut Chocolate Chip Cookies – You’ll love the coconut flavoring.
- Thick, Chewy Oatmeal Raisin Cookies – If you like chewy cookies, don’t miss these.
- Peanut Butter Kiss Cookies (Gluten-Free) – Perfect for anyone who can’t eat gluten.
- 25 Best Holiday Cookies – Your holiday cookie list is here.