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–+ servings
No Chill Chocolate Chip Cookies

Irresistibly Chewy No Chill Chocolate Chip Cookies in 21 Minutes

These No Chill Chocolate Chip Cookies offer a chewy center and golden-brown edges, ready in just 21 minutes for spontaneous cravings.
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Prep Time 10 minutes
Cook Time 11 minutes
Cooling Time 5 minutes
Total Time 21 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1/2 cup unsalted butter Adds richness and flavor; melt in the microwave or pan.
  • 1 1/3 cups all-purpose flour Fluff and level for accuracy.
  • 1 tsp cornstarch Enhances tenderness and chewiness.
  • 1/2 tsp baking soda Acts as a leavening agent.
  • 1/2 tsp fine salt Balances sweetness.
  • 2/3 cup light brown sugar Adds moisture and caramel flavor.
  • 1/4 cup granulated sugar Provides sweetness and texture.
  • 1 large egg Room temperature; can substitute with a flax egg.
  • 1 tsp vanilla extract Enhances flavor.
  • 1 cup chocolate chips Choose your favorite type.
For Garnish
  • 1 Tbsp flaky sea salt Sprinkle on top for added flavor.

Equipment

  • Microwave-safe bowl
  • Mixing bowls
  • Whisk
  • spatula
  • cookie scoop
  • baking sheets
  • silicone mats

Method
 

Step-by-Step Instructions
  1. Melt 1/2 cup of unsalted butter in a microwave-safe bowl for about 30-40 seconds, then let cool for 10 minutes.
  2. Preheat your oven to 350°F (175°C) and line two baking sheets with silicone mats or parchment paper.
  3. In a mixing bowl, whisk together 1 1/3 cups all-purpose flour, 1 tsp cornstarch, 1/2 tsp baking soda, and 1/2 tsp fine salt.
  4. In a large bowl, combine the melted butter with 2/3 cup light brown sugar and 1/4 cup granulated sugar until smooth.
  5. Whisk in 1 large egg and 1 tsp vanilla extract until fully incorporated.
  6. Gradually add the dry mixture to the wet mixture, stirring until just combined.
  7. Fold 1 cup of chocolate chips into the dough until evenly distributed.
  8. Scoop the dough onto the prepared baking sheets, spacing them about 2-3 inches apart.
  9. Bake for 11-13 minutes, rotating halfway through until edges are golden and centers look slightly under-baked.
  10. Let cool on baking sheets for a few minutes before transferring to a wire rack and sprinkle with flaky sea salt.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 100mgPotassium: 50mgFiber: 0.5gSugar: 10gVitamin A: 150IUCalcium: 10mgIron: 0.5mg

Notes

For best results, measure flour accurately and avoid over-mixing the dough. Enjoy variations like mini cookies or cookie bars.

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