No Chill Chocolate Chip Cookies

No Chill Chocolate Chip Cookies

There are so many delicious cookie recipes out there these days but it seems the best ones always require a 24 hour chill. Let’s be serious…we don’t always want to wait 24 hours for a fabulous cookie! These are amazing and require zero chill time! (Of course, if you have time you can pop in the freezer/fridge for a little bit-it def won’t hurt.) These DO spread but using a cookie cutter at the end to reshape thickens them up! Hubby loved these! Adapted from Handle the Heat

These cookies used 1/2 tsp. baking soda.

These cookies are chunkier and used 1/4 tsp. baking soda. Both are delish! My boys prefer the less spread cookies but I adored these chunky ones!

No Chill Chocolate Chip Cookies

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Ingredients

  

• 3 cups flour
• 1 tsp. kosher salt
• 1 tsp. baking powder
• ½ tsp. baking soda The original recipe calls for 1/4 tsp baking soda. so you can try that, too. 1/4 tsp. gives you a chunkier cookie. 1/2 tsp. spreads more. I have included photos of both.
• 1 cup cold butter cubed
• ¾ cup granulated sugar
• 1 ¼ cups packed light brown sugar
• 2 eggs
• 2 tsp. vanilla extract
• 1 ¼ cups semisweet chocolate chips
• 1 cup milk chocolate wafers broken into pieces for the top garnish

Instructions

 

• Preheat oven 375.
• Beat cold butter to break it up.
• Add sugars and beat creamy.
• Add eggs and vanilla to combine well.
• Add dry ingredients on low.
• Add chips.
• Roll dough into 4 ounce mounds. (This made 13 cookies)
• Stud the top of each with some milk chocolate wafer pieces and place on parchment lined jellyroll pan.
• Bake 14-15 mins. When done I like to lay a large round cookie cutter around them and move it gently to help the circular shape. Cool on sheets and then remove to a cooling rack.