This simple, no chill recipe contains only brown sugar to create a moist, soft cookie. Combined with softened butter, flour, and eggs this is the best chocolate chip recipe you’ll ever try, hands down.
I’ve searched and searched through cookbooks to no avail to find a good base for the best chocolate chip cookie. And I finally found it. In an old, decrepit cookbook from the 1920s.
Did they even make chocolate chip cookies back then? I’d say no, since I can’t seem to find an actual recipe for chocolate chip cookies in any of my antique cookbooks… but what I did find was a wonderful brown sugar cookie. And it does amazingly well when you fold in some delicious chocolate chips.
I played around with the recipe I found a little, but not much and it resulted in the softest, most delicious cookie I’ve ever tasted. So good with all the melted gooey bits.
Tips to Make Soft & Chewy Chocolate Chip Cookies
I don’t know about you, but I like my cookies gooey and soft. And there are a few trucks to make sure that happens.
The first trick is to underbake your cookies. Yep. They aren’t going to look done when you pull them out of the oven. They’ll be light and still plump, not the dark, crispy things we’re used to seeing in photos.
Another way to make cookies soft is to make sure you measure your flour correctly. To do this, instead of scooping and packing it down, you want to make sure you simply spoon it out and gently level it off. That’s it. No packing, it makes the dough too heavy.
One of the main reasons this chocolate chip cookie recipe is so soft and chewy is because it doesn’t contain any white sugar. Only brown sugar. Brown sugar helps retain moisture in your dough which results in a nice, soft cookie once baked (but not too baked, remember).
And lastly, use room temp ingredients! We rarely refrigerate our eggs, so this isn’t a problem for us. We grab them from the coop and set them on the counter. But, if you do, make sure you pull the egg and your butter out before you want to get started with this recipe. It sets up a lot better with room temp ingredients.
Make No Chill Chocolate Chip Cookies
If I’m baking chocolate chip cookies, or any cookie… I don’t want to spend half the day waiting on it to chill in the refrigerator. This recipe does not need chilled prior to baking. In fact, I advise against attempting it.
Part of the reason this recipe is so soft and chewy is because of the use of room temperature ingredients. While you can refrigerate or freeze this dough for later use (see below) the cookies will be a little more tan and probably a little on the flatter side. Still good, though….
Make This Chocolate Chip Cookie Dough Freezer Friendly
This recipe can be frozen and used for later. I like to ball the dough up into cookies before I put it in the freezer. It makes it a lot easier for later use. Just make your cookie dough balls, put them in a air-tight container and put them in the freezer. The dough will keep for about 6 months.
If you decide to just put the dough in the freezer in a ball, that’s fine, but you will have to thaw it prior to being able to bake it.
How to Bake Frozen Cookie Dough
If you froze it into dough balls, simply put them on a parchment lined cookie sheet and put them in the oven while you preheat it for about 10 minutes.
Remove the cookies after 10 minutes and wait until the oven reaches temp to return them to the oven where you’ll bake them at 350 for about 10 more minutes. These cookies will be a little more browned than fresh cookie dough, but still soft. It’s just because they were cooked from such a cold temp.
If you did not make dough balls, you will have to thaw the dough out first. Thaw it in the refrigerator overnight, then make your cookies by lining a cookie sheet with parchment and placing the measured out dough onto it. Bake them at 350 for about 10 minutes. These will also be a little more tan than fresh cookies since they were started from a colder dough temp.
This is the best chocolate chip cookie recipe. Just a basic, simple recipe with no chilling required. You won't be able to stop at one.
- 1 Cup Unsalted Butter (room temp)
- 1 Egg (room temp)
- 2 1/4 Cups All Purpose Flour
- 1 teaspoon Sea Salt
- 3/4 Cup Light Brown Sugar
- 1 teaspoon Vanilla Extract
- 1 teaspoon Baking Soda
- 2 Cups Semi Sweet Chocolate Chips
- Preheat oven to 375°F and line a few baking sheets with parchment paper. Set aside.
- In a small, separate bowl, mix together flour, baking soda and sea salt. Set aside.
- In the bowl of a stand mixer, beat together butter and sugar until creamed.
- Add in vanilla and egg and beat until fluffy.
- Gradually combine flour mixture into creamed butter mixture until it forms a ball.
- Fold in 2 full cups of semi sweets until everything is well combined.
- Form 2 Tablespoon balls using hands or cookie scoop and place onto prepared baking sheet. Keep them spaced about 2 inches apart.
- Bake sheets, one at a time, on the middle rack of a preheated oven for 8-11 minutes. Remove them when they are barely brown on the edges. They won't look done, but they are.
- Allow cookies to rest 2 minutes before removing to a cooling rack.
Do not overbake this recipe. The cookies will look light and barely browned on the edges, but they are done. This is what makes them stay so soft and chewy.
This dough can be frozen, see instructions above and for best results, measure out your dough balls before placing in the freezer.
I use unsalted butter in this recipe, if you don't have any on hand, you can omit the salt and taste test the dough to see if it's salty enough before adding any. Use sea salt for the best flavor. Regular table salt won't add the right level of saltiness.
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Serving Size:1 Cookie
Amount Per Serving: Calories: 137Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 19mgSodium: 99mgCarbohydrates: 16gFiber: 1gSugar: 9gProtein: 1g
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