The Best Easy Chocolate Chip Cookies No Chill

There’s never a wrong time to enjoy a chocolate chip cookie. This classic treat is the perfect afternoon snack, a comforting dessert, a sweet gift to share with others… Baking and sharing a batch of cookies is how we make memories, standing together at the kitchen counter. Or often a way to stay in touch through care packages. Enjoying a terrifically soft, slightly chewy, warm chocolate chip cookie instantly makes you feel nostalgic and just, well, better. Simply put, they are love in cookie form. We have many delicious, decadent cookies and bars on our site, but this Best EASY Chocolate Chip Cookie Recipe (No-Chill!) will definitely be your favorite go-to cookie for any occasion!

The Best No-Chill Chocolate Chip Cookies

Let’s learn how to make the best chocolate chip cookies. These chocolate chip cookies are a personal favorite because they are fabulously soft and chewy cookie with two not-so-secret ingredients that help keep them soft and chewy for days… Ground oats (or oat flour) and cornstarch. These two ingredients hold in moisture better than using standard flour alone, and the oats give the cookie dough a certain earthy depth of flavor that balances the richness of the chocolate chips. Typically, homemade cookie dough requires refrigeration to keep the cookies from spreading too much and becoming flat when baking. But because these easy Chocolate Chip Cookies include oat flour and cornstarch, they are able to naturally get a perfectly moist and melt-in-your-mouth consistency with great rise. No chilling needed. Yay!

What Ingredients You Need

There’s nothing complicated about this classic no-chill Chocolate Chip Cookie dough recipe. Even the “secret ingredients” aren’t really that secret, or anything too special. But they are essential! All you need is the right combination of these pantry staples to make perfectly chewy and soft cookies:

All-purpose flour Ground old fashioned oats – or store-bought oat flour Cornstarch Baking soda Salt Unsalted butter Brown sugar Granulated sugar Eggs Vanilla extract Semisweet chocolate chips Fleur de sel – for the tops

I like using semisweet chocolate chips for this Best Chocolate Chip Cookies recipe. However, you can use dark chocolate, milk chocolate, or chocolate chunks as well. Just be sure you have at least 12 ounces… It’s better to go over an ounce or two than to have too few chocolate chips!

Gather the kids and get ready to make some sweet memories and wonderfully delicious cookies! First, preheat the oven to 325 degrees F, and line several baking sheets with parchment paper. Set them aside. If you are grinding dried oats, place them in a food processor or high-power blender. Turn on high until the oats are finely ground. Then measure out ½ cup. Set out a large mixing bowl or stand mixer. Add the flour, ground oats, cornstarch, baking soda, and salt. Mix to combine. Then mix in the melted butter, both the brown sugar and granulated sugar, eggs, and vanilla. Beat with an electric mixer or by hand until the dough is smooth. Next, mix the chocolate chips in evenly by hand. Pro Tip: If you want your cookies to look very “chippy” on top, reserve one-third of the chocolate chips to press into the tops of each dough ball before baking. Use a 1 tablespoon cookie scoop to portion out the dough balls evenly. Roll each ball a little in your hands, and then place them on the cookie sheets 2 ½ inches apart. Bake the Best Chocolate Chip Cookies until the edges look slightly golden, but the centers look a little under baked. Once out of the oven and still hot, immediately sprinkle the tops with fleur de sel or sea salt. Then cool on the cookie sheets for at least 5 minutes before moving. Keep the cookies in an airtight container at room temperature for up to one week. But I doubt they’ll last that long!

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