Homemade Chewy Chocolate Chip Cookie Recipe | Quick-prep | No-Chill Time
This chewy chocolate chip cookie recipe is a hit every time. It's my go-to and is my absolute favorite cookie recipe. It's a quick-to-bake, CHEWY, bakery-worthy 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. Because this recipe blends butter with coconut oil (you cannot taste the coconut) it holds the BEST texture.
Equipment
- 1 medium mixing bowl
- 1 large mixing bowl
- 1 Electric Mixer
- 1 baking tray
Ingredients
- ½ cup softened butter
- ⅓ cup unrefined coconut oil
- 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 saltWhisk together until evenly combined.
- Cream together: In a large bowl, add ½ cup softened butter, ⅓ cup unrefined coconut oil, ¾ cup brown sugar, ½ cup white sugar and cream together until light and fluffy. Add 1 1/2 teaspoons pure vanilla extract1 room temperature egg and mix together until fully combined.
- Combine wet and dry ingredients: Gradually add the flour mixture to the wet ingredients a 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 roughly chopped semi sweet chocolate bar 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.
- Shape the dough: Using a cookie scoop or tablespoon, scoop the dough and roll into balls. Place them on the baking tray, evenly spaced.
- 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. 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!
Notes
If your cookies have spread in the oven, you can make them perfectly round. Once they’re out of the oven, I recommend using a cake ring or other circular object to circle around each cookie a few times. This will help to bring all the edges back together into a nice, neat circle.
Enjoy!
I made these with my buddy and they were so good! Very soft and not too sweet. Everyone that had them loved them. 10/10!
Amazing, Kat! I am so happy to hear you liked them. These are my FAVORITE go-to cookies! I so appreciate you coming back here to share your experience!
-Dee