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No Chill Chocolate Chip Cookies

No chill chocolate chip cookies bake right away, with lightly golden edges and centers that still look soft. Mix the dough, scoop it onto baking sheets, and bake both sheets together for an easy batch of 30 cookies.
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Prep Time 15 minutes
Cook Time 12 minutes
Resting 5 minutes
Total Time 32 minutes
Servings: 30 servings
Course: Dessert
Cuisine: American
Calories: 226
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 0.75 cup light brown sugar packed
  • 2 eggs large, at room temperature
  • 2 tsp vanilla extract
  • 2.25 cups all-purpose flour
  • 1 tsp baking soda
  • 0.75 tsp kosher salt
  • 2 cups semisweet chocolate chips

Equipment

  • 2 18x13-inch rimmed baking sheets
  • 1 electric mixer

Method
 

  1. Heat the oven to 350°F.
  2. Line two 18x13-inch rimmed baking sheets with parchment paper.
  3. Beat the butter, granulated sugar, and brown sugar in a large bowl with an electric mixer on medium speed until creamy, about 2 minutes.
  4. Beat in the eggs one at a time.
  5. Mix in the vanilla.
  6. Whisk the flour, baking soda, and salt in a medium bowl.
  7. Add the flour mixture to the butter mixture and mix on low just until combined.
  8. Fold in the chocolate chips.
  9. Immediately scoop the dough into 1 1/2-tablespoon portions onto the prepared baking sheets, spacing them about 2 inches apart.
  10. Bake both sheets at once for 10–12 minutes, switching their positions halfway through, until the edges are lightly golden and the centers still look soft.
  11. Let the cookies rest on the baking sheets for 5 minutes.
  12. Transfer the cookies to a wire rack to cool.

Notes

For soft centers, take the cookies out when the edges are lightly golden and the centers still look soft. Store in an airtight container in the refrigerator for up to 4 days; freeze for longer storage. Dairy-free butter and semisweet chocolate chips can be used as a dairy-free swap.