No Chill Chocolate Chip Cookies
Enjoy warm, gooey chocolate chip cookies that come together quickly without the need for chilling the dough, perfect for spontaneous baking.
Ingredients
Cookie Dough Ingredients
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup cold butter, cubed
- 3/4 cup granulated sugar
- 1 1/4 cups packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups semisweet chocolate chips
- 1 cup milk chocolate wafers, broken into pieces for topping
Instructions
Preparation
- Preheat your oven to 375°F.
- In a large mixing bowl, beat the cold, cubed butter using an electric mixer until slightly softened.
- Add granulated sugar and light brown sugar to the bowl. Mix on medium speed until creamy and fluffy (about 2-3 minutes).
- Add the two large eggs and vanilla extract; mix until everything is combined thoroughly.
- In a separate bowl, combine all-purpose flour, kosher salt, baking powder, and baking soda. Gradually add this mixture to the wet ingredients, mixing on low speed until combined.
- Fold in the semisweet chocolate chips with a spatula.
- Roll the dough into 4-ounce mounds, yielding approximately 13 cookies.
Baking
- Place the cookie mounds on a parchment-lined jelly roll pan and top with broken pieces of milk chocolate wafers.
- Bake in the preheated oven for 14-15 minutes or until edges are lightly golden and centers look set.
- Use a large round cookie cutter to shape each cookie if desired.
- Let cookies cool on the baking sheet for a few moments before transferring to a cooling rack.
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Notes
For the best texture, use quality chocolate and make sure eggs are at room temperature. Mix gently to avoid overmixing.