These no chill chocolate chip cookies come together so fast and are absolutely delicious! They’re the perfect way to quickly and easily satisfy your cookie craving.

These cookies are made with melted butter, so they spread out quite a bit as they bake.

I love this because it gives them chewy, golden brown edges and soft centers.

The dough is made by hand (no mixer required) and comes together in about 10 minutes.

What this really means is that warm chocolate chip cookies are only about 21 minutes away. I wish all my recipes were this fast!

No-Chill Chocolate Chip Cookie Ingredients & Substitutions

I love this no-chill chocolate chip cookie recipe just the way it is, but I know some people might not have all these ingredients on hand! Or you might have food restrictions or allergies.

Below are some swaps and variations that can be made in this recipe.

• All-purpose flour – This recipe turns out best with all-purpose flour, but you can use a cup for cup gluten free flour bend in its place if needed. I recommend using King Arthur’s Measure for Measure Gluten Free flour.
• Cornstarch – A little bit of cornstarch helps these cookies bake up soft and chewy! If you don’t have cornstarch on hand, you can skip this ingredient.
• Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter in this recipe. Just be sure to omit the salt included in this recipe. You can also use vegan butter in its place.
• Brown Sugar – This recipe calls for light brown sugar, but you can also use dark brown sugar.
• Chocolate Chips – Milk or dark chocolate chips or chunks can be used in this recipe.
• Flaky Sea Salt – This is an optional garnish, but it totally takes these cookies to the next level. I love using Maldon sea salt whenever I’m garnishing cookies!

How Many Cookies Does this Recipe Make?

The recipe makes 18 cookies using a 1 1/2 Tbsp scoop.

However, you can also make mini no-chill chocolate chip cookies that are half the size!

Scoop 36 cookie dough balls (about 2 tsp each) and bake for 7-8 minutes at 350 F / 175 C.

Storing these No-Chill Chocolate Chip Cookies

Store leftover cookies in an airtight container or sealable bag at room temperature for up to 3 days.

Baked cookies can also be frozen! These cookies last for up to a month if frozen in an airtight container.

Move them to the fridge the day before you plan to eat them, then let them sit out at room temperature for a few hours before diving in.

Tips for Making the Best No Chill Chocolate Chip Cookies

• Properly measure your flour! Fluff and level with a knife or use a digital kitchen scale.
• Use a 1 1/2 Tbsp cookie scoop to make sure your cookies are uniformly sized and bake evenly.
• Don’t over-mix your cookie dough once you’ve added the flour! Mix in the dry ingredients just until the flour has been incorporated.
• Space your cookies 2-3 inches apart before baking them. They will spread quite a bit as they bake.
• Don’t over-bake your cookies. Even if the centers seem a bit soft coming out of the oven, they will firm up as they cool.
• Press extra bits of chocolate on top the cookies while they’re still warm to make them look even more gorgeous.
• Garnish with flaky sea salt to really take these cookies to the next level.
• If you don’t have a microwave, melt your butter in a saucepan over a medium heat.
• If you don’t want to scoop the cookie dough, make cookie bars! Bake in a 9×13-inch pan at 350 degrees for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.

Let Me Know What You Think!

If you try these no chill chocolate chip cookies I’d love to hear what you think.

Please leave a rating on the recipe card below and tagging @chelsweets or use #chelsweets so I can see your cookies!

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