The Best No-Chill Chocolate Chip Cookies

I am all about any cookie recipe where I don't have to chill the dough. Especially when they turn out as magically as these chocolate chip cookies do! They are perfectly soft, have just the right amount of chocolate and are just as amazing at room temperature. These come together in 30 minutes or less and they will become your go-to chocolate chip cookie recipe. I promise!

The Best No-Chill Chocolate Chip Cookies

Makes about 2 dozen

1/2 cup salted butter, softened

1/2 cup light brown sugar, packed
1/4 cup white sugar
1 tsp. vanilla extract
1 large egg
1 1/2 cups flour, spooned and leveled
3/4 tsp. baking soda
1/2 tsp. salt
1 cup semisweet chocolate chips

1. Preheat your oven to 350 degrees F. Line 2 baking sheets with parchment paper or a silicone. Set aside.

2. In a large bowl or stand mixer, beat the butter until fluffy, remembering to scrape the sides. Once your butter is creamy, add the brown sugar and white sugar. Beat well until fluffy, at least 1 minute. Scrape the sides halfway through.

3. Add the vanilla and egg. Beat, scraping the sides. Add the flour, but wait to mix in. Use a small spoon to stir the baking soda and salt into the flour.

4. Turn the mixer on low and beat until there are still a couple streaks of white flour. You want to stop mixing as soon as the flour is mostly incorporated.

5. Add the chocolate chips and mix until just barely combined. Don't overmix. 

6. Using a cookie scoop, form dough into balls and place on baking sheet 2 inches apart.

7. Bake for 9-11 minutes. The cookies should still be very pale on top and have just barely started browning on the edges.

8. Immediately after you take them out of the oven use the scoop-side of two spoons to gently push each cookie together so that it comes up slightly in the middle. Work around the edges so that your cookie is a nice circle shape.

9. Let the cookies cool on the pan for several minutes. They will continue cooking on the hot pan, even after you take them out of the oven. Remove to a cooling rack to cool completely.

Adapted from The Food Charlatan


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