No Chill Chocolate Chip Cookies
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No Chill Chocolate Chip Cookies
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These chocolate chip cookies are the most delicious, soft and gooey cookies you'll ever need in your life. Love making a giant batch and storing half in the freezer!
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Ingredients
- 1½ cups all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ cup butter softened
- ½ cup granulated sugar
- ½ cup brown sugar lightly packed
- 1 egg large
- 1½ teaspoons vanilla extract
- 1½ cups chocolate chips
Instructions
- Preheat oven to 380°F
- In a large mixing bowl, mix all the dry ingredients: 1½ cups of flour, ½ teaspoon of baking soda, and ¼ teaspoon of baking powder. Set aside.
- Using the paddle attachment on a stand mixer, a hand mixer or a wooden spatula, cream together 1 stick of butter ( ½ cup) along with ½ cup each of granulated and brown sugar, until just combined.
- Add 1 egg and 1½ teaspoons of vanilla extract and mix until fluffy.
- Now, slowly add the dry ingredients and continue mixing until just combined. Don't overmix. Add 1½ cups of chocolate chips, and fold them into the dough.
- Using a cookie scoop or a large spoon, portion out the dough into 16 cookies (if you're using all of them at once). Or portion into two parts and freeze one portion! Place each portioned cookie ball, evenly spaced, in one single layer, on your cookie sheets (if non stick, no need to line).
- Bake for ~9 minutes. You want to remove them from the oven when they look like they're barely starting to turn brown in order for them to be perfectly fluffy! Let them rest for 2 minutes on a cooling rack, and then devour!
Notes
- Do not over bake!! The cookies might look doughy when you remove them from the oven, but please do not overbake. Remove them as they just start to brown. They'll continue to cook on the baking sheet as they cool. I promise, you won't regret it!
- If your cookie has spread unevenly while baking, and you want to get them perfectly round, grab a large, wide glass. Place over the cookie and slowly move the glass on the baking sheet in a circular pattern. This will help shape the cookie into the perfect, circular cookie!
- You can use chocolate chips, chunks or simply chopped chocolate. You can swap out regular all purpose flour for gluten free all purpose flour.
- To make ahead, make the dough and chill in refrigerator for up to 3 days. Allow it to come to room temperature before scooping them up.
- To freeze, portion into cookie balls and flash freeze on a baking sheet for an hour. Then transfer to a freezer safe container. These last for up to 3 months. To bake frozen cookie dough, throw on baking sheet and pop into oven and bake the same way as the regular cookie dough, but add an extra minute.
Nutrition Information
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Calories
203kcal
(10%)
Carbohydrates
29g
(10%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
29mg
(10%)
Sodium
52mg
(2%)
Potassium
28mg
(1%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
191IU
(4%)
Calcium
14mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Calories | 203kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 29mg | 10% |
| Sodium | 52mg | 2% |
| Potassium | 28mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 191IU | 4% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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