Freshly baked chocolate chunk cookies are hard to resist, especially when they come out of the oven with crisp golden edges, soft centers, and warm pockets of melted chocolate. This easy chocolate chip cookie recipe is made for the days when you want homemade cookies without waiting for the dough to chill. The dough comes together quickly, rests just long enough for the flour to hydrate, and bakes into chewy, moist cookies with the kind of texture that makes every bite satisfying.
These cookies are rich, buttery, and filled with chocolate chips or chopped chocolate. Using a mix of light brown sugar and white castor sugar gives the cookies a soft, chewy middle while helping the edges bake up lightly crisp. Cornstarch keeps the texture tender, and a small amount of baking soda helps the cookies spread and set beautifully. The result is a simple no-chill chocolate chunk cookie recipe that is perfect for everyday baking, weekend treats, lunchbox desserts, or serving warm with a glass of milk.
Easy No-Chill Chocolate Chunk Cookies
This recipe is ideal when you want bakery-style cookies without a complicated process. The butter is not fully melted; it is only warmed briefly so that part of it softens while most of it remains solid. This small step helps the sugars blend into the butter while keeping the dough from becoming too loose. After mixing, the dough rests for 10 to 15 minutes. This is not a chilling step, but it gives the flour time to absorb moisture, which improves the final cookie texture.
For extra-large cookies, portion the dough into 60 to 65 gram balls. They will spread as they bake, so leave enough space between each cookie on the baking sheet. The cookies should be removed from the oven when the edges are just lightly browned and the centers still look soft. They will continue to set on the hot baking sheet as they cool, giving you that chewy center and crisp edge combination.
Chocolate Chunk Cookies
Soft, chewy chocolate chunk cookies with crisp edges and no chilling required.
Ingredients
- 85 grams unsalted butter (3/4 stick, room temperature)
- ⅓ cup light brown sugar + 1 tablespoon, tightly packed
- 3 tablespoons white castor sugar
- 1 egg (room temperature)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour + 2 tablespoons
- 2 teaspoons cornstarch
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup chocolate chips or chopped chocolate
Instructions
-
Sift the flour, cornstarch, salt, and baking soda together in a bowl.
-
Place the room-temperature butter in a large microwave-safe bowl. Microwave for 12 seconds only, so the butter begins to soften and a small portion melts.
-
Add the light brown sugar and white castor sugar to the butter. Whisk for 2 to 3 minutes, until the mixture looks pale and light.
-
Add the egg and vanilla extract. Whisk again for 1 minute, until the mixture looks light and airy.
-
Add the dry ingredients and fold with a spatula until no dry patches of flour remain.
-
Fold in the chocolate chips or chopped chocolate. Let the cookie dough rest for 10 to 15 minutes so the flour can hydrate.
-
While the dough rests, preheat the oven to 350°F.
-
Use a medium ice cream scoop or cookie scoop to portion 60 to 65 grams of dough for extra-large cookies. Place the dough balls on a cookie sheet, leaving enough space between them because they will spread.
-
Bake for 10 to 12 minutes, or until the edges are very lightly browned. Giant cookies may take closer to 14 minutes. The centers will look soft but will continue to set as they cool.
-
Let the cookies rest on the baking sheet for 10 minutes, then transfer them to a wire rack to cool further.
Notes
- Do not melt the butter completely. The goal is to melt only about one-quarter of it while the rest remains soft but solid. After 12 seconds in the microwave, you should see just a little melted butter at the bottom of the bowl. Avoid microwaving longer, or the cookie dough may become too loose.
- For the best texture, remove the cookies from the oven while the centers still look soft. They will finish setting on the baking sheet.