Double chocolate chip cookies without chilling are a favourite among chocolate lovers, and this recipe doesn’t require cocoa powder. It’s perfect for when you crave a warm cookie right out of the oven but don’t have a couple of hours to wait for the dough to chill. This simple and quick recipe is an easy way to satisfy your chocolate cravings.
Double chocolate chip cookies are a delightful treat enjoyed year-round, especially during the holidays. They are a classic favourite for many people.
No chill double chocolate chip cookies
This no-chill double chocolate chip cookie recipe makes it simple to create delicious cookies without needing to refrigerate the dough. You can bake the cookies right after mixing the ingredients!
I love this double chocolate chip cookie recipe because it’s quick and easy to make in under an hour.
This recipe is one of my favourites. It was inspired by my other creations, Chocolate Chip Pudding Cookies and Chewy Chocolate Chip Cookies, which are featured on my blog. Do check it.
Ingredients for double chocolate chip cookies
- all-purpose flour
- granulated sugar
- light brown sugar
- butter
- egg
- baking soda
- salt
- vanilla extract
- white chocolate chips
- dark chocolate chips
See recipe card for quantities.
Instructions
- Place room-temperature unsalted butter in a mixing bowl and beat it until it becomes fluffy and creamy.
- Add the granulated sugar and light brown sugar to the creamy butter and whisk well until completely dissolved.
3. Next, add an egg and mix it thoroughly.
- The mixture is creamy and smooth in texture.
5. Combine all the dry ingredients and sift them into the wet mixture.
6. Gently mix the dry ingredients until well combined, then add vanilla extract and mix gently.
7. Finally, add dark and white chocolate chips to the cookie dough.
8. Just give the chocolate chips a good mix into the cookie dough. There’s no need to chill the dough before you bake it, so you can get right to it!
9. Scoop out cookie dough using an ice cream scoop or any size you prefer. Ensure the portions are even.
10. Bake the cookies for 13 minutes at 180 degrees Celsius. Crunchy outside and soft inside cookies are ready.
Substitutions for double chocolate cookies
- Chocolate chips – If you want to substitute dark chocolate chips in your cookies, you can try using other types of chips, such as semi-sweet chocolate or chocolate chunks.
- Sugar– Brown sugar plays a vital role in chewiness. You can swap light brown sugar or brown sugar to the dough and swap granulated sugar completely.
- Flour– You can swap all-purpose flour for whole wheat flour or 50:50 of each for the cookie. Just keep in mind that different substitutions may affect the texture of the cookie.
Just keep in mind that different substitutions may affect the texture and sweetness of the cookies, so it’s best to experiment with small batches first to find the perfect combination.
Variations
- Add nuts – Chopped walnuts, pecans, or almonds for crunch and flavour.
- Use mixed chocolate – Combine white, and milk chocolate chips or chunks.
- Incorporate new flavours – Try espresso powder, mint extract, or orange zest for a unique twist.
- Make them gluten-free – Swap regular flour for gluten-free flour.
- Add sea salt – Sprinkle sea salt on top before baking to enhance the chocolate flavour.
Storage
- Be sure to cool the cookies completely before storing them.
- Once they have cooled, place them in an airtight container.
- You can keep them on the kitchen counter for up to one week. If you need to store them for a longer period, you can freeze them for up to three months.
- When you’re ready to eat them, take them out of the freezer and allow them to thaw at room temperature.
Top tip
Bake the chocolate chip cookies for 13 minutes or until lightly browned to achieve soft, chewy double chocolate cookies. If baked for longer, the cookies will become crispy and crunchy.
FAQ
Egg yolks contain more fat than egg whites, which contributes to keeping cookies soft and chewy. You can omit the egg whites and replace each one with an additional egg yolk. I prefer to use a whole egg as well; this creates crunchy edges while maintaining a chewy and moist centre in the cookies.
You can use only light brown sugar and completely omit granulated sugar.
You can prepare cookie dough in advance and bake it later. Just remember to thaw the cookie dough before baking.
You don’t need to chill the cookie dough for this recipe. Isn’t that simple?
Related
Looking for other recipes like this? Try these:
Recipe Card📖
Double Chocolate Chip Cookies Without Chilling
Equipment
Ingredients
- 1½ cup all-purpose flour
- ½ cup unsalted butter
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 egg
- ½ cup white chocolate chips
- ½ cup dark chocolate chips
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Place room-temperature unsalted butter in a mixing bowl and beat it until it becomes fluffy and creamy.
- Add the granulated sugar and light brown sugar to the creamy butter and whisk well until completely dissolved.
- Next, add an egg and mix it thoroughly.
- The mixture is creamy and smooth in texture.
- Combine all the dry ingredients and sift them into the wet mixture.
- Gently mix the dry ingredients until well combined, then add vanilla extract and mix gently.
- Finally, add dark and white chocolate chips to the cookie dough.
- Just give the chocolate chips a good mix into the cookie dough. There’s no need to chill the dough before you bake it, so you can get right to it!
- Scoop out cookie dough using an ice cream scoop or any size you prefer. Ensure the portions are even.
- Bake the cookies for 13 minutes at 180 degrees Celsius. Crunchy outside and soft inside cookies are ready.
Notes
Nutrition
JAYANTHY
Yum!
JAYANTHY
Thank you!