The Best Chewy No Chill Chocolate Chip Cookies

These are The Best Chewy No Chill Chocolate Chip Cookies and they are easy to make. With a soft, chewy center, these cookies are chocolatey and perfect. NO chill time is required! These cookies are baked and ready to eat in under 30 minutes!

I love a cookie that is chewy but also soft. These are the best chewy no chill chocolate chip cookies EVER! And of course, with a lot of chocolate chips.

If you like sweets, like cookies, you have to try these Air Fryer Peanut Butter Cookies or these Oven Baked Peanut Butter Cookies.

No chill cookies save time! Most cookies require a chill time to help prevent the cookies from spreading out too much while baking.

Delicious and chewy no chill chocolate chip cookies, ready for sharing on this cookie tray.

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This recipe ensures the cookies don’t spread too much without having to chill them before you bake them.

These easy soft chocolate chip cookies are unbelievably delicious, with perfectly measured ingredients to ensure the cookies still have a little fluff in them.

this is the list of ingredients needed to make these no chill chocolate chip cookies

INGREDIENTS

  • Margarine: Instead of butter, margarine is used here making these cookies extra soft and a little chewy.
  • Brown Sugar: I love the flavor that brown sugar adds to this chocolate chip cookie recipe.
  • Granulated Sugar: To make sure that these cookies are sweetened a little more, of course, we also use granulated sugar in this recipe too!
  • Milk: This helps add a little more moisture to these already delicious chewy chocolate chip cookies.
  • Vanilla: Adding a little vanilla extract helps enrich the flavor of these tasty cookies.
Once the butter, sugar, vanilla and milk have been all blended together it is time to whisk in the eggs for these chewy chocolate chip cookies.
  • Eggs: Help bind the ingredients together, eggs also add a chewy texture to these no-chill chocolate chip cookies.
  • Flour: You can use unbleached or all-purpose flour for this recipe.
  • Baking Powder & Baking Soda: The combination of these two ingredients gives these cookies a lift and fluff without going overboard, while also adding an amazing texture.
  • Sea Salt: a pinch of sea salt goes a long way in accompanying the sweetness of these fool-proof chocolate chip cookies.
  • Chocolate Chips: Milk chocolate chips are a personal favorite and choice for this recipe, semi-sweet will work as well. You can also do half and half by using dark chocolate chips.
Folding in the chocolate chips is a very important step for this chocolate chip cookie recipe.

STEP-BY-STEP INSTRUCTIONS

  1. Preheat the oven to 350 F. Line a baking sheet with parchment paper.
  2. In a medium mixing bowl, cream together butter, sugar, milk, and vanilla with a hand mixer on low-medium speed.
  3. Add in your eggs, and change the speed to medium, mix until well combined.
  4. In another medium mixing bowl, sift together flour, baking soda, baking powder, and sea salt using a spatula.
  5. Add the wet ingredients to the dry ingredients, and mix using the hand mixer on low-medium speed until combined.
  6. Fold in your chocolate chips using a spatula.
  7. Using a medium-sized cookie scoop, scoop cookies onto the baking sheet, three in a row and four down length-wise, with room left apart to spread across the baking sheet, about 1 ½ inches.
  8. Place in oven and bake for 8-12 minutes, until still soft in the center, golden brown on the bottom. AVOID OVER-BAKING FOR THE BEST TEXTURE. They will also look like they are not done in the center, they are done.
  9. Prepare a second baking sheet with parchment paper and repeat steps 9 thru 10.
  10. Once cookies are baked, allow them five minutes to cool before slowly transferring them to a cooling rack.
  11. Cool for another 10 minutes.
  12. Serve and enjoy.
chocolate chip cookies scooped on to the cookie sheet ready to be baked.

EXPERT TIPS

  • Margarine instead of Butter: This recipe uses margarine instead of butter. Using margarine makes these cookies extra soft, while still a little chewy.
  • Sugar Ratio: This soft chocolate chip cookie recipe calls for more brown sugar than white sugar. I like the added flavor of brown sugar.
soft no chill cookies are freshly baked out of the oven and ready to be transferred to a cooling rack.

RECIPE NOTES

Don’t Overbake: This is very important, you do not want to overbake these homemade chocolate chip cookies. I always recommend reducing cooking time by 1 min to ensure you don’t overbake as oven times do vary.

Add the additional minute/minutes until cookies are golden brown on the bottom, and looking a little undercooked in the center.

Margarine VS Butter: I also recommend using margarine instead of butter, however, butter works too.

Margarine adds a texture to these cookies making them soft but still chewy.

MAKE AHEAD FREEZER INSTRUCTIONS

Yes! You can freeze raw cookie dough. I recommend pre-measuring out the chewy chocolate chip cookies using your cookie scoop.

Quickly freeze them for 30 minutes, remove them from the freezer, place them in a freezer-safe Ziploc bag, lay flat while placing the dough in, and freeze again (flat lay) until ready to bake them.

Keep room between the dough balls when freezing to prevent the dough from freezing together, and lay the bag flat until the dough is completely frozen.

Bake the same way, just add 2-4 minutes extra to the baking time.

chewy chocolate chip cookies cooling on cooling rack after baking

SERVING TIPS

Serve these cookies with your favorite beverage such as:

  • Glass of milk
  • Coffee with Baileys
  • Tea

Or even better serve these cookies with ice cream, or make ice cream sandwiches.

STORAGE TIPS

You can store these easy soft chocolate chip cookies in an airtight container for up to one week. You can refrigerate these cookies for up to two weeks.

You can also freeze these cookies once they are baked for up to 3 months in a freezer-safe Ziploc bag. Just make sure the cookies are cooled completely before you freeze them. Best thawed at room temperature.

chewy chocolate chip cookies bakes with a chewy looking center after being broken apart.

FREQUENTLY ASKED QUESTIONS

Can I use margarine instead of butter for chocolate chip cookies?

Margarine is a pretty common substitute for butter when it comes to baking. It is important to note that the final shape, texture, and taste of your cookies will be different from using butter.

Are chocolate chip cookies better with soft or melted butter?

Both are fine! It all depends on how you like your cookies. Softened butter, left to come to room temperature will create a thicker and chewier cookie. The same goes for using margarine.

Butter that has been melted or slightly melted, makes cookies more dense and fudgy. The shape of your cookies will be flatter. The same goes for using margarine. 

The best chocolate chip cookie recipe ready to eat served on a serving tray for all to enjoy!

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soft chewy chocolate chips cookies baked to perfection, ready to be eaten and enjoyed.

The Best Chewy No Chill Chocolate Chip Cookies

These are The Best Chewy No Chill Chocolate Chip Cookies and they are easy to make. With a soft, chewy center, these cookies are chocolatey and perfect. NO chill time is required! These cookies are baked and ready to eat in under 30 minutes!
4.88 from 8 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 10 minutes
Additional Time: 10 minutes
Total Time: 30 minutes
Servings: 24
Calories: 171kcal
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Equipment

Ingredients  

  • ½ cup margarine room temp
  • 1 tsp vanilla extract
  • ¼ cup granulated sugar
  • ¾ cup brown sugar packed
  • 2 eggs large
  • 2 tbsp milk fresh
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • 1 cup milk chocolate chips

Instructions

  • Preheat the oven to 350 F. Line a baking sheet with parchment paper.
  • In a medium mixing bowl, cream togetherbutter, sugar, milk and vanilla with a hand mixer on low-medium speed.
  • Add in your eggs, and change the speed to medium, mix until combined.
  • In another medium mixing bowl, sift together flour, baking soda, baking powder, and sea salt using a spatula.
  • Add the wet ingredients to the dry ingredients, mix using the hand mixer on low-medium speed until combined.
  • Fold in your chocolate chips using a spatula.
  • Using a medium-sized cookie scoop, scoop cookies onto the baking sheet, three in a row and four down length-wise, with room left apart to spread across the baking sheet, about 1 1/2 inches.
  • Place in oven and bake for 8-10 minutes, until still soft in the center, golden brown on the bottom. AVOID OVER BAKING THESE FOR BEST TEXTURE. They will also look likethey are not done in the center, they are done.
  • Prepare a second baking sheet with parchment paper and repeat steps 9 thru 10.
  • Once cookies are baked, allow them five minutes to cool before slowly transferring them to a cooling rack.
  • Cool for another 10 minutes.
  • Serve and enjoy.

Notes

Don’t Overbake: This is very important, you do not want to overbake these homemade chocolate chip cookies. I always recommend reducing cooking time by 1 min to ensure you don’t overbake as oven times do vary.
Add the additional minute/minutes until cookies are golden brown on the bottom, and looking a little undercooked in the center.
Margarine VS Butter: I also recommend using margarine instead of butter for these no-chill chocolate chip cookies, however, butter works too.
Margarine adds a texture to these cookies making them soft but still chewy cookie.
Course Snack
Cuisine Desserts
Keyword Chewy Cookies, Chocolate Chip Cookies, No Chill Cookies

Nutrition

Serving: 1g | Calories: 171kcal | Carbohydrates: 25g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 14mg | Sodium: 121mg | Potassium: 60mg | Fiber: 0.3g | Sugar: 15g | Vitamin A: 200IU | Vitamin C: 0.01mg | Calcium: 30mg | Iron: 1mg
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