Description
No Chill Chocolate Chip Cookies bake up with the perfect balance of crispy on the outside, chewy on the inside, and they spread just right in the oven without going flat. Save time and skip the chill!
Ingredients
Scale
- 440g (3 2/3 cups) all-purpose flour
- 5g (1 tsp) baking soda
- 3g (½ tsp) baking powder
- 5g (1 tsp) fine salt
- 227g (1 cup) unsalted butter, softened
- 110g (1/2 cup) granulated sugar
- 215g (1 cup lightly packed) light brown sugar
- 8g (2 tsp) pure vanilla extract
- 2 large eggs, room temperature
- 340g (12oz) of your favorite kind of chocolate chips, divided
Instructions
- Combine flour, baking soda, baking powder, and salt in a medium bowl and whisk to combine, then set aside.
- Add the butter, granulated sugar and brown sugar to the bowl of a stand mixer and cream for 3 minutes until the mixture has lightened in color.
- Add the vanilla and eggs to the creamed sugar and butter and beat until fully incorporated, scraping down the sides of the bowl to make sure everything is mixed evenly.
- Add half of the combined dry ingredients to the wet ingredients in the stand mixer and slowly mix in. Then add the other half of the dry ingredients and mix until just barely incorporated, then add in 10oz of the chocolate chips, reserving about 2oz for pressing into the tops of the cookies. Mix the dough until everything has been incorporated. Be careful not to over-mix as that will make your cookies tough.
- Preheat oven to 350F
- Scoop cookie dough with a 1.5T scoop into balls and roll so they’re smooth. Place dough balls onto a parchment lined baking sheet, top with additional chocolate chips.
- Place 6 to 7 dough balls on a parchment lined half sheet pan with space between for the cookies to spread.
- Bake for 12 – 14 minutes at 350F, until just barely browned on the edges and set on top.
- Transfer baked cookies onto a cooling rack and allow to cool.
Notes
I used Guittard Milk Chocolate Chips (because my kids don’t like anything remotely close to dark chocolate)