No Chill Chocolate Chip Cookie Dough

This chocolate chip cookie recipe is super yummy with tons of rich chocolate and buttery flavor. You will get the perfect cookie every time without having to wait for the dough to chill!

Everyone who knows me already knows that chocolate chip cookies are one of my favorite cookies to bake! Chocolate chip cookies were one of the very first foods that I made from scratch and they will always have a special place in my heart. Most of the time when I make them, I am ready to bake them immediately and not wait for the dough to chill in the refrigerator for hours. This recipe makes that completely possible for you to bake your cookies immediately. Not to mention it is that time of year where baking cookies is definitely a memory maker with the family, and we don’t need chill time for that! Cookies are also the perfect treat to give to others during the holiday!

This chocolate chip cookie recipe is absolutely delicious, and I am sure that you will love it. It makes a cookie that is not super thick but also not thin and crispy either. You get the perfect cookies without it flattening in the oven and no chill time! The edges get nice and crisp but still chewy and the flavor is out of this world. The center is soft, rich, and full of chocolate chunks and chips! I like cutting up a chocolate baking bar for my cookies because you get nice chunks and bursts of chocolate throughout your cookies. You can’t go wrong with chocolate in every bite!

With this cookie dough you can make whatever size cookies you would like. You can even make a cookie pie or cookie bars. The possibilities are endless. You can even add in holiday M&M’s and enjoy them that way as well! You can make big cookies, mini cookies, giant cookies, whatever your heart desires. I like to make mine on the bigger side, like 3 tablespoons of dough big! You will get about 12 cookies that size with this recipe. Remember you can double, triple, quadruple, this recipe if needed to bake as many cookies as you want and need!

Ingredients in No Chill Chocolate Chip Cookie Dough

Salted butter- I like to use salted butter in my cookie recipe because it gives the cookie more flavor. Using salted butter will not make your cookie salty at all.

Granulated sugar- This adds sweetness to your cookie and is necessary for the perfect chocolate chip cookie.

Dark brown sugar- This makes your cookie delicious! It also makes your cookie chewy and stay chewy for days. The flavor is incredible, and I use dark brown sugar in my recipe for maximum flavor and chewiness.

Egg- This binds your ingredients really well and adds to the richness of your cookie.

Vanilla extract- This adds that authentic cookie flavor and makes these cookies memorable!

All-purpose flour- Depending on how much of this ingredient you use your cookie will either be flat, too thick, or just right!

Baking soda- This helps your cookie rise and not be flat.

Baking powder- This also helps your cookie rise and not be flat.

Salt- This adds dimension to the cookie flavor and helps it not be overly sweet. I use a little on top of using the salted butter as well.

Semi-sweet chocolate chips- I have tried milk chocolate chips and while they are tasty, I always find my way back to semi-sweet only.

Semi-sweet chocolate bar- I love using a semi-sweet chocolate bar and cutting it into small chunks for rich chocolate in every bite.

Tips for the Best No Chill Chocolate Chip Cookie Dough

• Make sure to use the right amount of flour. This is what makes the dough ready to go straight into the oven without having to chill. If the dough is too sticky, then your cookies will be flatter.
• Use semi-sweet chocolate. Your cookie dough is already sweet and unless you are a lover of milk chocolate the flavors do not always mix well for the best tasting cookie. Semi-sweet chocolate adds the perfect sweetness and chocolate flavor to your cookie.
• Use a semi-sweet chocolate bar chopped up. This chocolate melts so well when baked and makes your cookies gooey and chocolatey!
• Do not overbake your cookie dough. You want to pull them out of the oven when the edges are done but the center is slightly underdone, and this will be the key to the crunchy edges and soft center cookies. Once they are out of the oven the cookie sheet will still be hot and further bake them which is why you let them cool on the sheet first then move them to a cooling rack.
• Use more brown sugar than granulated sugar for a chewier cookie.
• Make sure your butter is softened and not melted. Using melted butter to make your cookies will require the dough to chill for a bit so that the butter can firm up again and your cookies won’t flatten out in the oven.

How to Make No Chill Chocolate Chip Cookie Dough

1. Take your butter out of the refrigerator and allow it to soften at room temperature. It’s good to take it out the morning that you plan to make the cookies or overnight if you plan on making them in the morning.
2. Preheat your oven to 350 degrees.
3. In a mixing bowl, whisk together your flour, baking soda, baking powder and salt really well so that it is all combined evenly.
4. In a large mixing bowl, cream together your butter, sugars, and vanilla extract until smooth.
5. Add in your egg and mix it until combined. Do not over beat it.
6. Mix in your dry ingredients half of the mixture at a time so that you don’t get a cloud of flour everywhere.
7. Add in your chocolate pieces and fold them in with a rubber spatula.
8. Prep a cookie sheet with parchment paper. Spoon your cookie dough in the desired size into your hand and roll it into a ball. Place the balls onto the parchment lined cookie sheet.
9. I used about 3 tablespoons of dough for each of my cookies and baked them for about 13 mins at 350 until they were golden brown and still very soft at the touch. Remember smaller cookies need less time and larger cookies need more time.
10. Take them out of the oven and allow them to cool while still on the cookie sheet then transfer them to a cooling rack.
11. Serve while still warm or cool and enjoy!