The Best EASY Chocolate Chip Cookies (No-Chill!)
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
25 mins
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Servings
45 cookies
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Calories
125 kcal
-
Course
Dessert, Baked Goods
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Cuisine
American
The Best EASY Chocolate Chip Cookies (No-Chill!)
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The Best EASY Chocolate Chip Cookies - This classic cookie dough recipe includes two simple secret ingredients for making super soft, perfectly chewy chocolate chip cookies every time - no chilling needed!
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Ingredients
- 2 1/3 cups all-purpose flour
- ½ cup ground old fashioned oats (or oat flour)
- 2 tablespoons cornstarch
- 1 ½ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup unsalted butter melted
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 12 ounces semisweet chocolate chips
- 1 teaspoon fleur de sel for tops
Instructions
- Preheat the oven to 325 degrees F. Line several baking sheets with parchment paper. Set aside.
- If grinding dried oats, place them in a food processor or high-power blender. Turn on high until the oats are finely ground. Then measure out ½ cup.
- Set out a large mixing bowl or stand mixer. Measure and add the flour, ground oats, cornstarch, baking soda, and salt. Mix to combine.
- Then mix in the melted butter, both sugars, eggs, and vanilla. Beat until the mixture is smooth. (This can be done by hand if you do not own an electric mixer.)
- Mix the chocolate chips in evenly by hand. Pro Tip: If you want your cookies to look very “chippy” on top, reserve one-third of the chocolate chips, then press several chips into the top of each dough ball before baking.
- Use a 1 tablespoon cookie scoop to portion out the dough balls evenly. Rolls each ball a little in your hands. Then place them on the cookie sheets 2 ½ inches apart.
- Bake for 8-12 minutes, until the edges look slightly golden, but the centers look a little under baked. Once out of the oven, immediately sprinkle the tops with fleur de sel. Cool on the cookie sheets for at least 5 minutes before moving.
Notes
- I like semisweet chocolate chips for this recipe. However, you can use dark chocolate, milk chocolate, or chocolate chunks as well. Just be sure you have at least 12 ounces… It’s better to go over an ounce or two than to have too few chocolate chips.
- I like semisweet chocolate chips for this recipe. However, you can use dark chocolate, milk chocolate, or chocolate chunks as well. Just be sure you have
- 12 ounces… It’s better to go over an ounce or two than to have too few chocolate chips.
- Keep raw cookie dough in an airtight container in the fridge for up to 4 days, or the freezer for up to 2 months.
- Baked cookies can be stored in a sealed container at room temperature for up to 1 week.
Nutrition Information
Show Details
Serving
1cookie
Calories
125kcal
(6%)
Carbohydrates
16g
(5%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Cholesterol
16mg
(5%)
Sodium
145mg
(6%)
Potassium
62mg
(2%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
109IU
(2%)
Calcium
11mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 45cookies
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 125kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 16mg | 5% |
| Sodium | 145mg | 6% |
| Potassium | 62mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 109IU | 2% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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