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
Ingredients
- 3 cups flour
- 1 tsp. kosher salt
- 1 tsp. baking powder
- ½ tsp. baking soda (The original recipe calls for ¼ tsp baking soda. so you can try that, too. ¼ tsp. gives you a chunkier cookie. ½ tsp. spreads more. I have included photos of both.)
- 1 cup cold butter, cubed
- ¾ cup granulated sugar
- 1¼ cups packed light brown sugar
- 2 eggs
- 2 tsp. vanilla extract
- 1¼ 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.
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