No Chill Chocolate Chunk Cookies Recipe

Crispy on the top and edges, and chewy in the center, these chocolate chunk cookies are the most decedent and chocolatey cookies you’ll ever have. Plus these cookies are made with basic ingredients and requires no chill time, so no need to wait to enjoy these amazingly delicious cookies.

chocolate chunk cookies
Chocolate Chunk Cookies

About This Recipe

This cookie recipe is my go-to chocolate chunk cookie recipe, which means you could use this cookie dough recipe and add whatever you’d like into it. My favorite has to be chocolate chunks but some other great options are chocolate chips, crushed Oreos, white chocolate chips, chopped nuts, or add them all, there really aren’t any rules when it comes to cookies!

If you’ve made cookies before you probably know that a lot of the recipes out there require the cookie dough to be chilled for a certain time before baking, as the dough is quite wet, but this chocolate chunk cookie recipe needs absolutely no chill time! Perfect for those of us who have no patience when it comes to cookies, or desserts in general. 🙂

A lot of people like their cookies crispy, while many others, including myself, like them chewy and doughy. But these chocolate chunk cookies gives you the best of both worlds, trust me when I tell you they are irresistible!!

Difficulty- Easy

My chocolate chunk cookie recipe is great for beginners, it’s made with simple ingredients that are easily available. Plus you only need one bowl to make the cookie dough, so easy clean up as well.

What You Need To Make This Recipe

  • Butter: I used salted butter so I didn’t add any salt to the dough, if you’re using unsalted butter than I would recommend adding 1/2 teaspoon of salt with the dry ingredients. Another very important step is to take your butter out of the refrigerator at least 2 hours before making the cookies, this ensure that the butter is nice and soft, making it easy to beat with the sugars.
  • Brown Sugar: I use light brown sugar as I found it has the perfect amount of molasses to give the cookies a nice and rich flavor.
  • Egg: make sure the egg is at room temperature as well.
  • Chocolate Chunks: I mostly use semi sweet chocolate chunks because I love the little pockets of melted chocolate it creates, but chocolate chips would also be great!

How To Make Chocolate Chunk Cookies

Let’s go through the step by step process of making these chocolate chunk cookies. The full recipe is available down below.

Step 1: Cream together the butter and sugars. If you forgot to take the butter out of the refrigerator before hand, you could microwave it for 5-7 seconds, being very careful not to melt it.

Step 2: Once the butter and sugars is nice and creamy, add in the egg and vanilla extract.

Step 3: Next add in all the dry ingredients and mix until just combined. Add in the roughly chopped chocolate chunks and give it one last mix. Also make sure to save about a handful of chocolate chunks for the top of the cookie balls.

The chocolate chunk cookie dough should neither be sticky or dry and crumbly. See photo below.

Step 4: Now it’s time to portion and roll the dough, I like to use an ice cream scoop for this as it make the all the cookies about the same size. But if you don’t have one, you could definitely just eyeball it. Place the balls on a parchment-lined baking tray and bake in a preheated oven for 10-12 minutes.

At this point you could also freeze the dough.

Step 5: Let the cookies cool completely or wait a few minutes and enjoy them warm.

Freezing the Cookie Dough

Arrange the cookies dough balls on a parchment-lined baking tray and put it in the freezer for 30 minutes or until they freeze slightly. Then transfer the balls into an airtight container or plastic bag and freeze for up to 2 months.

When you want to bake the cookies, place the frozen cookie dough balls on a baking sheet and let it thaw until it reaches room temperature (~ 2 hours). Then bake as stated in the recipe. It’s that easy!

Pro Tips

  • Don’t overbake the cookies, when the cook time is over the cookies will look undone, that’s exactly how they should look. The cookies will finish cooking while they sit on the baking tray for a few minutes.
  • Measure you flour correctly! Adding too much or too little flour will change the texture of the cookies dramatically. It’s best to use a scale to measure your ingredients in grams while baking as this will give precise measurements leading to perfect chocolate chunk cookies every time!
  • If you have a convection oven (oven with a fan setting) I recommend reducing the temperature by 20 degrees.

Storing The Cookies

Store the baked chocolate chunk cookies in an air tight container at room temperature for up to 5 days or freeze for up to 2 months.

chocolate chip cookies

Check out my YouTube Channel for detailed recipe tutorials! Made one of my recipes? Tag me on Instagram, I would love to see your creations!

FAQ’s

Why did my cookies become flat?

There are many reasons this could happen, some of them include:

  1. The leavening agents are expired. If your baking soda or baking powder are past their expiration date, this could cause the cookies to flatten.
  2. Wrong oven temperature. If the temperature in you oven is too high, the butter will melt vey quickly before the other ingredients have firmed up into a cookies structure, so as the butter spreads so does the whole liquidy cookie.
  3. Warm Ingredients. If your ingredients, specifically is too warm the cookies will flatten. Sometimes overmixing also causes the ingredients to become warm, resulting in a wet dough, if this happens chill the dough before baking the cookies.
  4. Incorrect measurement of flour. If there is too little flour in the dough it results in a sticky dough which could produce more spread out flat cookies.

How do I make gooey chocolate chunk cookies?

The key to get gooey chocolate chip cookies is to not overbake them. They will look undone once 10 minutes are over but they will set up as they sit for a few minutes, resulting in a doughy yet fully baked cookie.

Recipe Card

The Best Chocolate Chunk Cookie Recipe

Crispy on the top and edges, and chewy in the center, these chocolate chunk cookies are the most decedent and chocolatey cookies you’ll ever have. Plus these cookies are made with basic ingredients and requires no chill time, so no need to wait to enjoy these amazingly delicious cookies.

Prep Time: 10 min

Cook Time: 12 min

Total Time: 22min

Course: Dessert

Servings: 16 cookies

Calories: 219kcal

Ingredients

  • 113g softened room temp. butter (1/2 cup)
  • 160g light brown sugar (1 cup)
  • 40g granulated sugar (1/4 cup)
  • 1 large egg room temp.
  • 1 tsp vanilla extract
  • 315g all purpose flour (2 1/2 cups)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt *if using unsalted butter
  • 130g semi sweet chocolate chunks

Instructions

  1. Preheat the oven to 180 degree Celsius (350 degrees Fahrenheit).
  2. In a medium sized bowl, cream together the butter, light brown sugar and granulated sugar for 2-3 minutes.
  3. Once it’s nice and creamy add in the egg and vanilla extract and mix until comnined.
  4. Add in the flour, baking soda, baking powder and salt. Mix until just combined.
  5. Add in the chocolate chunks and mix till combined. (save some chocolate for the top).
  6. Using an ice cream scoop portion and roll the cookie dough into balls and place them on a baking tray lined with parchment paper with at least one inch of space between each ball.
  7. Bake for 10-12 minutes. Once done let it sit for a few minutes before transferring it onto a wire rack to cool completely.
  8. Enjoy!

Nutrition per serving (estimated)

Calories: 218.64kcal

Total Fat: 8.39g

Carbs: 32.35g

Sugars: 16.09g

Protein: 3.04g

Sodium: 164.28mg

Fiber: 1.08g

** Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more. **

Video

Chocolate Chunk Cookies Video Tutorial

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