No-Chill Chocolate Chip Cookies

Sometimes it’s late and you just want a fresh chocolate chip cookie..like, now. You want it thick and chewy and still have a depth of flavor without an 8 hour chill time. It’s totally possible with this simple recipe. The secret is swapping unsalted for salted butter.

It’s a little on the cakey side but that is not a bad thing.

So delicious and satisfying and no patience required

Prep time: 10 Minutes Bake Time: 10-12 minutes

Ingredients:

• 1 cup of salted butter, room temperature

• 1 cup of dark brown sugar

• 1/2 cup of white granulated sugar

• 2 whole eggs

• 3 teaspoons of vanilla extract

• 3 cups of all-purpose flour

• 1/2 teaspoons of salt

• 1/2 teaspoon of baking soda

• 1 cup of milk chocolate chips

• Ghirardelli Super chips to top cookies with before baking.

Preheat the oven to 350 °. Beat butter and sugar and eggs on medium high speed (if using a stand mixer) until the sugar is dissolved. Add vanilla. In a separate bowl, whisk together flour, salt, and baking soda.

While the mixer is running on low speed, add the flour mixture in 3 additions. It’s important to add it slowly so that the butter is able to absorb the flour. Scrape down the sides and continue to mix until everything is well combined. Lastly, stir in the milk chocolate chips. You can use whichever type you like, be it dark or semisweet.

Use an ice cream scoop to scoop perfect 2 oz. portions of dough on a prepared baking sheet. I like to add chocolate chips on top for cuteness. Give them about 1” inch of space, although these won’t spread very much.

Bake for 10-12 minutes until the edges just begin to brown. Allow to cool and enjoy!

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