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Chocolate Chip Cookies Recipe (No Chill Time!)
A quick-to-bake, bakery-worthy, CHEWY chocolate chip cookie you DON’T need to chill! So many recipes require you to chill cookies for at least a half hour if not overnight. I don’t have that kind of time or patience, and why would we need to when we can make a perfectly soft and chewy cookie without chilling?!
Equipment
- 1 medium mixing bowl
- 1 large mixing bowl
- 1 Electric Mixer
- 1 baking tray
Ingredients
- ½ cup softened butter
- ½ cup shortening
- ¾ cup brown sugar
- ½ cup white sugar
- 1 room temperature egg
- 1 1/2 teaspoons pure vanilla extract
- 2 cups flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup semisweet chocolate chips
- 4 oz semi-sweet chocolate bar roughly chopped
Instructions
- Prep: Preheat oven to 350F.
- Combine dry ingredients: In a medium-sized bowl, add 2 cups flour, 1 teaspoon baking soda, and ¼ teaspoon salt. Whisk together until evenly combined.
- Cream together: In a large bowl, add ½ cup softened butter, ½ cup shortening, ¾ cup brown sugar, ½ cup white sugar and cream together until light and fluffy. Add 1 1/2 teaspoons pure vanilla extract and 1 room temperature egg and mix together until fully combined.
- Combine wet and dry ingredients: Gradually add the flour mixture to the wet ingredients ½ cup at a time, beating well after each addition until a smooth cookie dough forms.
- Add chocolate chips: Add 1 cup semisweet chocolate chips and 4 oz semi-sweet chocolate bar (roughly chopped) to the dough and stir until evenly distributed within the cookie dough. I highly recommend using chocolate that you truly love. It makes a big difference in the taste! I like to mix Guittard chocolate chips with a Ghirardelli chocolate bar.
- Bake: Place the baking tray on the middle rack of the preheated oven and bake at 350F for about 10-13 minutes or until the edges are lightly browned and the tops have a shiny spot in the middle. The baking time may vary depending on the size of the cookies and the number baked at once. Look for browned edges and a shiny spot in the middle top to know it’s time to take it out.
- Cool and Enjoy: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Don't be tempted to skip the cooling step – waiting for these cookies to cool will allow them to set and achieve their ultimate chewy texture. Trust us, it's worth the wait!
Video
Lovveeee this recipe this is the ONE I’ve been looking for sooo long and it’s exactly like the picture.
The texture is a mixing between chewy, thickness mmmiammm
Excellent
Thank you so much, Tiana! I am so glad you enjoyed it. Makes me so happy.
-Dee