No Chill Chocolate Chip Cookies
Crisp at the edges, chewy at the center, and loaded with chocolate chunks. No stand mixer or dough chilling required.
Servings: 36 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)
Calories: 218kcal | Carbohydrates: 29.9g | Protein: 2.7g | Fat: 10.8g | Saturated Fat: 6.7g | Trans Fat: 0.2g | Cholesterol: 23.9mg | Sodium: 131.1mg | Fiber: 1.6g | Sugar: 21g