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No Chill Chocolate Chip Cookies

No chill chocolate chip cookies bake straight from the mixing bowl, with lightly golden edges and soft centers. Bake the dough in two batches on a parchment-lined sheet for fresh cookies without waiting for it to chill.
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Prep Time 20 minutes
Cook Time 24 minutes
Total Time 44 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 0.75 cup brown sugar packed light
  • 0.75 cup granulated sugar
  • 2 eggs large
  • 2 tsp vanilla extract
  • 2.25 cups all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 0.75 tsp table salt
  • 2 cups semisweet chocolate chips

Equipment

  • 1 18x13-inch rimmed baking sheet
  • 1 electric mixer

Method
 

  1. Heat the oven to 350°F.
  2. Line an 18x13-inch rimmed baking sheet with parchment paper.
  3. In a large bowl, beat the butter, brown sugar, and granulated sugar with an electric mixer on medium speed until creamy, about 2 minutes.
  4. Beat in the eggs one at a time.
  5. Mix in the vanilla extract.
  6. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  7. Add the flour mixture to the butter mixture and mix on low just until no dry streaks remain.
  8. Fold in the chocolate chips.
  9. Scoop 12 rounded portions of dough, about 2 tablespoons each, onto the prepared baking sheet, spacing them about 2 inches apart.
  10. Leave the remaining dough at room temperature.
  11. Bake for 10 to 12 minutes, until the edges are lightly golden and the centers still look soft.
  12. Cool the cookies on the sheet for 5 minutes.
  13. Transfer the cookies to a wire rack.
  14. Let the baking sheet cool completely.
  15. Bake the remaining dough for 10 to 12 minutes, until the edges are lightly golden and the centers still look soft.
  16. Cool the cookies the same way.

Notes

For soft centers, take the cookies out when the edges are lightly golden and the centers still look soft. Refrigerate in an airtight container for up to 5 days; freeze baked cookies for up to 3 months. For a dairy-free swap, use plant-based butter and dairy-free chocolate chips.