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The Ultimate Thick, Chewy, No-Chill Chocolate Chip Cookies

Close-up of three freshly baked, thick chocolate chip cookies with melted chocolate chunks on a white plate.
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Make bakery style chocolate chip cookies that are thick, chewy, and soft without needing to chill the dough. This easy recipe delivers the best homemade cookies in under 30 minutes.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, melted and slightly cooled
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Fold in the chocolate chips.
  7. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. For thicker cookies, press the dough balls slightly inward to create a mound shape.
  8. Bake for 10 to 13 minutes, or until the edges are golden brown and the centers look slightly underbaked.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra flavor, brown the butter before melting and cooling it slightly. This adds a deep, caramelized note to your cookies.
  • To achieve perfect cookie edges, use a round cookie cutter or a large ring mold to gently shape the cookies immediately after they come out of the oven.
  • If you prefer gooey chocolate chip cookies, slightly reduce the baking time.

Nutrition

Find it online: https://cookingzenith.com/chocolate-chip-cookies-thick-chewy-no-chill/