No-Chill Chocolate Chip Cookies

These chocolate chip cookies require no chilling time and come together in 30 minutes. A crisp caramelised exterior with a softer chewy centre. What more can you ask for in a chocolate chip cookie.

I’m back again with another chocolate chip cookie recipe. But this one is for two people. First the lazy ones that can’t be bothered to chill their cookie dough, and want instant cookies. And second people who like a crispier cookie. So here they are…no-chill chocolate chip cookies!

These cookies are incredible. They get an amazing amount of caramelisation so the edges are nice and crispy, while the inside is chewy and delicious. I personally prefer these cookies over a thicker, softer cookie… what about you guys?!

Tips

There are a couple of tips to keep in mind when making these to prevent them from melding into one large cookie. The chill time is usually what keeps cookies from spreading so make sure you follow these tips and you will have gorgeous cookies.

Make sure your butter is at room temperature

It is important that your butter is at the right temperature, as it affects how much the cookie will spread in the oven. There is a difference between room temperature and softened butter. Room temperature will be soft enough to make indents in it with your finger, but it won’t be shiny or greasy. It is slightly cool to the touch and will hold it’s shape very well. On the other hand softened butter will look greasier and be at a warmer temperature.

When butter is warm it doesn’t hold as much air, so you won’t be able to get it nice and fluffy when beating it with the sugars. But more importantly it spreads a lot more in the oven, resulting in flat puddles of cookies.

Space your cookies out

As these are cookies that don’t need chilling they will spread a lot. Always leave more room around your cookie than you think you need, I aim for 2.5 inches, but let’s say 3 inches to be on the safe side. If there isn’t enough room on your baking sheet it is better to use another one than trying to squish them all onto the one.

Check your cookies during baking

The bake time for cookies is always an estimate as everyones oven work differently. Some may run hotter than others while others may have a stronger fan. In this recipe I provide a guide of 12-14 minutes and I recommend checking on your cookies at 12 minutes. If they are golden around the edges they are done. These cookies will harden up after they cool, so don’t be fooled by the consistency they are at when warm.

If you prefer a crispier cookie to one with a softer centre then go ahead and bake them for a little longer!

Shaping your cookies after baking

No chill cookies will always spread more than chilled ones and so they may lose their shape during baking. In the cases they have turned into weird looking blobs use a round cookie cutter that is slightly larger than the cookie and place it around the edges. Then pull the cutter inwards to push the edges that are weird and wonky into the cookie, creating a nice round shape. Make sure you are doing this straight after you take them out of the oven, as it won’t work after they have cooled.

If by chance your cookies have melded into one large cookie you can use a cookie cutter to cut out your desired shape from the giant blob while they are still warm, no-one will know your mistake!!

What kind of chocolate should I use?

I always recommend chopping up a bar of chocolate than using store bought chocolate chips, but either work fine. For these I used a bar of dark chocolate (45% cocoa) and then placed a few cute Japanese strawberry chocolates on top for a pop of colour. Feel free to use whatever chocolate you have handy. The rule is if you like eating the chocolate by itself then you’ll love it in your cookie!

No Chill Chocolate Chip Cookies

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5 from 3 reviews

These chocolate chip cookies require no chilling time and come together in 30 minutes. A crisp caramelised exterior with a softer chewy centre. What more can you ask for in a chocolate chip cookie.

See Also This Recipe:  Espresso Chocolate Chip Cookies

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Ingredients

Units MUS Scale 1x2x3x

• 140 g Unsalted butter (1/2 cup 2 tbsp)
• 100 g Brown sugar (1/2 cup)
• 100 g White sugar (1/2 cup)
• 1 tsp Vanilla extract
• 1 Egg
• 200 g Flour (1 1/4 cup)
• 1 tsp Salt
• 1/2 tsp Baking powder
• 1/2 tsp Baking soda
• 200 g Roughly chopped chocolate (7oz)
• Flaky salt

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Instructions

1. Preheat the oven to 180C/350F
2. Line one large/ two smaller baking sheets with baking paper
3. Combine butter, brown sugar and white sugar in the bowl of a stand mixer, beat for 1-2 minutes until light and fluffy
4. Add the egg and vanilla to the butter and continue to beat until fluffy and well combined
5. In another medium sized bowl combine the flour, baking soda, baking powder and salt, whisk to combine
6. Add the flour to the butter mixture in two additions and mix until just combined
7. Add two-thirds of the prepared chocolate and mix until distributed
8. Portion into 12 balls (I used an ice-cream scoop) and place 3 inches apart on a lined baking sheet/s
9. Add a few chunks of the remaining chocolate on top of the cookie balls
10. Bake for 12-14 minutes, or until golden brown
11. Cool, sprinkle with salt flakes and enjoy!

Catherine Zhang

My name is Catherine, a food blogger and dessert lover. If I look familiar you may have seen me on NETFLIX's Zumbo’s Just Desserts S2! As an Australian-Chinese pastry chef and recipe developer I share recipes and tips on desserts inspired by amazing flavours, fresh produce and of course my Asian background.

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