These easy chocolate chip cookies are just that! No waiting, no fancy ingredients, no fuss. You can have gooey and soft chocolate chip cookies in minutes that are bakery-worthy. It’s the perfect recipe to keep in your back pocket when you need cookies STAT!
No Chill Chocolate Chip Cookies
If you’ve baked any of my other cookie recipes, then you know that I am a BIG proponent for chilling your dough overnight. But not everyone wants or has the time to let the dough sit in the fridge for hours and hours. You need cookies NOW. I understand. That’s why I made these quick and easy chocolate chip cookies!
The reason for chilling cookie dough is to allow all of the ingredients to fully absorb…kind of like marinating. This leaves you with a delicious rich and chewy texture with bold flavor.
To learn more about why I typically chill cookie dough, check out my brown butter chocolate chip cookies.
For this recipe, I really wanted to create a cookie that was still SO delicious but without the wait time. In order to get the same rich texture that you would by chilling the dough, I had to sneak in a secret ingredient.
What does cornstarch do for cookies?
Cornstarch is known in baking for creating a soft and tender texture…whether you’re baking a cake or whipping up some cookie dough.
Adding just a little bit to the dry ingredients helps to soften the gluten strands in the flour. Gluten is what creates that chewy texture, so breaking those down will lend a more tender texture.
What can I use instead of cornstarch?
If you don’t have cornstarch, you could also use the same amount of arrowroot, potato starch, or tapioca flour. Since we’re using such a small amount in this recipe, using a different type of starch won’t make or break these cookies. But please still use a starch! It’s the secret to getting that soft and gooey texture.
How to make quick and easy chocolate chip cookies
What I love about this recipe is that it requires a simple list of ingredients that you probably already have in your pantry. These include:
- All purpose flour
- Baking soda
- Light or dark brown sugar
- Granulated sugar
- Vanilla extract
- Chocolate chips
These cookies can also be made by hand or with an electric mixture. Yep, just THAT easy! Start by combining all of the dry ingredients in a bowl on the side (flour, baking soda, cornstarch, and salt).
In a large bowl, whisk together the melted butter (not too hot), and sugars. You can choose to use light or dark brown sugar in this recipe as it won’t make a huge difference either way. Just use whatever you’ve got!
Once that’s all well combined (looking for a paste-like consistency), whisk in the egg and vanilla.
Lastly, dump in the dry ingredients and switch from a whisk to a rubber spatula. Fold in the dry ingredients. Once it’s just about mixed in, toss in the chocolate chips and fold until the dough looks like the bowl in the picture above. Careful not to over mix.
Tools needed to make chocolate chip cookies
Now, this is the part where I usually tell you to scoop the dough and pop it in the fridge…but not this time! Preheat your oven to 325F because it’s time to bake these cookies.
We’re using a lower temperature for this recipe because of the high flour content in the dough. Using a lower temperature prevents the cookies from over baking and drying out. Plus, a lower temperature helps the inside stay nice and soft.
Since the process of baking the dough was so easy, no special equipment is needed. But to make BIG chocolate chip cookies (like I always do), go for a 2oz cookie scoop. Using this makes 12 large cookies.
If you don’t have a big scoop, use a regular cookie scoop to make 18-20 cookies.
I also recommend using a large baking sheet. You’ll want to bake this dough ASAP to prevent it from drying out, so try to bake as many cookies as you can at once. BUT don’t overcrowd the oven. Only bake with one baking sheet at a time. The goal is to bake the cookie dough in 2-3 batches.
Also place the cookies about 3 inches apart. Don’t place more than 6 large cookies on a large baking sheet. If baking regular sized cookies, you can get away with 7-8 cookies at once.
Lastly, make sure to cover the baking sheet in parchment paper. This prevents the cookies from sticking while allowing them to spread evenly. Using foil or a silpat could flatten the cookies.
How to make your chocolate chip cookies look PERFECT
Here are a few tips to get your cookies photo ready, or just to look even more mouth watering than they already are!
- Don’t roll the dough balls. Just scoop and bake. This creates those ridges on top and adds a beautiful texture to the outside of the cookies.
- When they’re warm from the oven and still on the baking sheet, place a couple extra chocolate chips on top. I like to press mine underneath the ridges so it looks more organic…like they were just perfectly scooped that way.
- If you have a couple cookies that don’t bake perfectly round, use a spoon to press the sides back in. Do so while they’re still warm on the baking sheet.
- Sprinkle the tops with a little sea salt! This is totally optional, but makes these cookies go from homemade to gourmet.
When is the best time to eat these cookies?
These are best when they’re still warm. At this point, the chocolate is gooey and the cookies are buttery and tender.
How to reheat cookies
As the cookies cool, they will firm up just a bit. To revive that soft and gooey texture, you can either pop a cookie in the microwave for about 20 seconds or use the oven to reheat the entire batch.
Preheat the oven to 250F and place the cookies on a large baking sheet with parchment paper. The cookies shouldn’t be touching, but you can place them side-by-side equality spaced out. Bake for 6-8 minutes or until completely warm. Now they’re good as new!
How long do chocolate chip cookies keep?
Store the cookies in an airtight container at room temperature. They will keep for up to 5 days, reheating when needed.
For more of the best chocolate chip cookie recipes, check out my:
- Bakery-Style Chocolate Chip Cookies
- Salted Caramel Chocolate Chip Cookies
- Almond Chocolate Chip Cookie Bars (GF/DF)
- Nutella Stuffed Chocolate Chip Cookies
- Gluten Free Oatmeal Chocolate Chip Cookies
Make sure to tag me @butternutbakery on Instagram and leave a review below if you make these Easy Chocolate Chip Cookies. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!Print
These are the BEST easy chocolate chip cookies that are soft and gooey on the inside. No refrigerating, no waiting, just mix up the dough and bake!
- 2 1/2 cups (330g) all purpose flour*
- 1/2 tsp baking soda
- 2 tsp cornstarch
- 1/4 tsp salt
- 3/4 cup (170g) light or dark brown sugar, packed
- 1/4 cup (55g) granulated sugar
- 3/4 cup (170g) unsalted butter, melted and cooled
- 1 large egg
- 1 tbsp vanilla extract
- 1 cup (180g) chocolate chips**
- Flaky sea salt for sprinkling (optional)
- Preheat your oven to 325F and line a large cookie sheet with parchment paper.
- Whisk together the flour, baking soda, cornstarch, and salt in a bowl and set aside.
- Melt your butter in a microwave safe bowl and allow it to cool for 5 minutes. Using an electric mixer or whisk, mix together the melted butter and sugars. You want to mix it until it comes together like a thin paste (about a minute or two).
- Mix in the eggs and vanilla until smooth.
- Add in the dry ingredients one half at a time. If making by hand, switch to a rubber spatula to fold together. Just before the dough completely comes together, toss in the chocolate chips and fold/mix to fully combine. Careful not to over mix.
- Use a large 2oz cookie scoop and place 5-6 scoops on your cookie sheet (the large scoop makes 12 cookies, regular scoop makes 18-20 cookies). Bake for 10-12 minutes. Start at 10 and go up from there. They will look pretty pale because of the low temperature but just keep an eye on the edges. They’ll turn a very very light golden brown. If you’re unsure, just take them out. It’s better to be under than over baked!
- Transfer the cookies to a cooling rack and sprinkle with some sea salt while they’re still warm. Cool for about 15 minutes and dig in while they’re still warm and gooey. Enjoy!
- *To measure flour properly, spoon it into your measuring cup and level it off with a butter knife.
- **I prefer dark chocolate chips, but use whatever kind you like best!
Keywords: chocolate chip cookies, easy chocolate chip cookies, cookie recipe, cookies