No Chill Chocolate Chip Cookies
Enjoy warm, gooey No Chill Chocolate Chip Cookies ready in no time, with delightful chocolate pockets and a rich buttery flavor.
Ingredients
For the Cookie Dough
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup cold butter, cubed Do not soften the butter.
- 3/4 cup granulated sugar
- 1 1/4 cups packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups semisweet chocolate chips
- 1 cup milk chocolate wafers, broken into pieces for topping
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, cream the cold, cubed butter using an electric mixer until slightly softened and smooth.
- Add the granulated sugar and packed light brown sugar; mix until creamy and fluffy.
- Crack in the two large eggs and pour in the vanilla extract; mix until well incorporated.
- In a separate bowl, combine the flour, kosher salt, baking powder, and baking soda.
- Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined.
- Use a spatula to fold in the semisweet chocolate chips.
Baking
- Roll the dough into mounds of about 4 ounces each and place them on a parchment-lined jelly roll pan.
- Sprinkle the milk chocolate wafers on top of each mound.
- Bake in the preheated oven for 14-15 minutes or until the edges are lightly golden.
- Let them cool on the baking sheet for a few minutes before transferring them to a cooling rack.
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Notes
Use the spoon-and-level method for measuring flour. Don’t overmix after adding dry ingredients.