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A lot of chocolate chip cookie recipes out there include browning butter and chilling the dough. While I do think recipes like that produce the best tasting cookie, sometimes you just don’t have the time.
This quick recipe will yield tasty cookies in 30 minutes without chilling dough AND without a stand mixer! Truly a recipe for those times when you need cookies FAST.
Why This “No Chill” Recipe Works
This fast recipe works because it asks for melted butter and does not require brown sugar. Most recipes ask for room temperature butter which can take a long time to achieve if your butter is chilling in the fridge. Most people can quickly melt butter in the microwave.
This recipe also works because there is no brown sugar. When baked, brown sugar has a tendency to spread since it has more moisture than plain granulated sugar. Since this recipe only calls for white sugar, the cookies will not spread into thin puddles.
Tips To Level-Up This Recipe
Any of these tips will increase the time it takes to make this recipe!
If you do have some extra time, feel free to follow my chocolate chip walnut cookie recipe where all these techniques are used.
- Using brown butter. Using brown butter is a great way to get a richer flavor. You can make this yourself by melting butter in a saucepan on the stove until dark brown flecks begin to appear. Check out instructions and examples from Sally’s Baking Addiction.
- Cream the butter and sugar together. You’ll need room temperature butter to do this step and I recommend a stand mixer.
- Chilling the dough before baking. This recipe is no-chill for a reason but if you have the time, chilling the dough before baking helps the flavors develop almost like a marinade.
Don’t Forget To Weigh Ingredients
It is very important to measure dry ingredients by weight when baking anything as ingredients can vary in shape and size. Be sure to have your kitchen scale (affiliate link) nearby!
Storage Instructions
You can keep the unbaked cookie dough in the refrigerator for a few days or in the freezer for a month and bake straight away (adjust the time) but that misses the point of this recipe being a quick recipe. Unless you’re in a situation where you want some cookies NOW and some later.
Baked cookies may experience some texture loss if not eaten shortly after baking. My recommendation is to put them in an airtight container and do not refrigerate. You can try to restore the texture to slightly crispy edges and soft middle by “rebaking” in an oven at 350F for about 3 minutes. However, it won’t be quite the same.
Step-by-Step Instructions
For full list of ingredient and detailed steps, jump to the recipe. ↓
First, melt your butter in a microwave. Be very careful as the butter will pop and get everywhere at any moment. I recommend covering the dish and microwaving in 10 second increments until it is about 90% melted. Then you can stir to melt the rest. Cleaning butter off the walls is no fun.
Then mix the sugar, salt, butter, vanilla extract (not pictured. I remembered after the chocolate chips 😭) and egg.
Add the dry ingredients (flour, baking powder, baking soda) and mix until a dough is formed. Then add chocolate chips.
Portion cookies on a baking sheet lined with parchment paper.
Bake at 350F for 12-15 minutes and enjoy!
Other Cookie Recipes You’ll Love
- A chocolate chip walnut cookie where you cream butter and sugar. Walnuts optional of course!
- My popular and (dare I say) famous Ube Coconut Cookie.
- If want a lot of options, I have a page that lists a lot of cookies!
Recipe
30 Minute Chocolate Chip Cookies (No Chill Required)
Ingredients
Method
- Preheat oven to 350℉
- First, you'll need to make melted butter. I recommend microwaving the stick of butter in a microwave-safe bowl for increments of 10 seconds. Once 90% of the butter is melted, stir around so the last bit of solid melts. Be sure to cover it well so if it does pop, it doesn't make a mess inside the microwave.
- In a large mixing bowl, add sugar and salt. Then add the butter and mix until uniform.
- Add an egg and vanilla extract and mix again until mixture is once again uniform.
- Add the dry ingredients: all-purpose flour, baking soda, and baking powder. Mix until you achieve cookie dough making sure there are no clumps.
- Lastly, fold in the chocolate chips.
- Portion onto a baking sheet lined with parchment paper. I recommend the purple-colored Vollrath #40 cookie scooper (see links below recipe). Be sure to give each ball of dough enough space to spread.
- Bake in the preheated oven at 350℉ for 12-15 minutes until the edges start to brown.
- Remove from oven and let cool before enjoying!
Tools To Help You With This Recipe
Here’s a list of tools that I would recommend using when making this recipe. All links are affiliate links that may earn me a commission. This is at no extra cost to you.
Ozeri Food Scale
Especially with baking, a food scale is extremely helpful as it measures weight, not volume, which is more accurate. You should use weight measurements if a recipe provides them.
KitchenAid Stand Mixer
I absolutely LOVE my tilt head stand mixer. I can’t imagine baking without it.
Cookie Scooper (Vollrath #40 – 3/4 ounce)
The purple Vollrath #40 scooper is the one that has 3/4 ounce capacity. It is perfect for cookies and I have three other sizes as well. It has never failed me.
Diamond Kosher Salt
When you need salt, this is the one.