Perfect chocolate chip cookies every time and they’re ready in just 20 minutes. No chilling or softening butter required! (This post updated in April 2018 to include a video!)
I know. The internet does not need another chocolate chip cookie recipe, right? I mean, who do I think I am showing up here and claiming to have perfected such a simple cookie.
Well, I’m a person who literally has spent years searching for and experimenting with cookie recipes that proclaim to be “the best.” I ate a lot of cookies that were good. Many that were great. Not so much on the perfect though.
I mean, some of them were super close, but they required hours of chilling and I’m sorry, when I want a cookie, I want a gosh darn cookie. I don’t want a cookie in an hour. I don’t want a cookie tomorrow. I want a cookie NOW.
So, I set out to make homemade chocolate chip cookies that didn’t need to be chilled. In doing so, I came across a recipe on Allrecipes that calls for melted butter and no chilling. Say what? That’s basically the opposite of every good cookie recipe, but what the heck. Doesn’t hurt to try.
After all, my dad broke all the rules with his famous homemade biscuits, so maybe breaking the rules is the way to go with cookies too.
I changed the recipe up a bit each time I tried it, writing down what changes made things better and what made things worse. I finally ended up with this recipe.
Why these are perfect:
The cookies are huge. I don’t want to eat five small cookies. I want to eat one big cookie. It’s just my preference. Mostly because bigger cookies allow for more softer, chewier middles.
These are soft. Like, soft soft. Super soft. The edges don’t really get crisp, so if you’re looking for crispy edges, keep moving. These things are soft all the way around and all the way through. I love it!
No chilling! You go from cookie craving to cookie making to cookie eating all in just 20 minutes.
No pudding mix in these guys! I like pudding cookies just fine, you guys. They’re good! But I don’t always have pudding mix on hand and I also think they taste not quite as “classic” as a cookie without pudding.
The butter gets melted! What’s the big deal about melting the butter? Well, that means you don’t have to panic because you forgot to leave butter out on the counter to come to room temperature. You don’t have to attempt microwaving it for 8.342 seconds, because any shorter leaves butter that’s too hard, but any longer leaves butter that is melted through. Just melt the dang butter and be done with it!
It’s a small batch! Okay, okay. This one could go either way. I mean, I like having a cookie jar full of cookies, for sure. But I really like my cookies fresh from the oven! This recipe just makes 9 cookies, so you’ll still have a few leftover for tomorrow, but maybe the next day you can make a fresh batch and get them fresh from the oven. It’s the best of both worlds.
Anyway, I am super curious to know if my homemade chocolate chip cookies are also YOUR perfect chocolate chip cookies! Please oh please, give these a try and report back!
And, in case you’re wondering, I also have a recipe for perfect homemade brownies and perfect homemade blondies on the blog! There are some pretty perfect monster cookies, too! Oh, hey, there’s brookies too!
Homemade Chocolate Chip Cookies in 20 minutes!
Perfect Chocolate Chip Cookies
Ingredients
- 8 tablespoons butter
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/4 teaspoon espresso powder, optional
- 2 teaspoons vanilla extract
- 1 large egg
- 1 2/3 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips, any variety
Instructions
- Preheat oven to 350 degrees.
- Add butter to a small saucepan and cook over medium heat, stirring constantly, until melted. Alternately, melt in the microwave. (Optional step for extra caramel-y flavor: Brown the butter! Keep cooking after the butter has melted. The butter will foam and bubble as it cooks. Once the liquid becomes golden brown remove from the heat and add to the bowl of a stand mixer and let cool for 2 minutes.)
- Add the brown sugar, white sugar, and espresso powder to the butter and beat until well combined.
- Beat in the vanilla and egg until just combined.
- Gradually pour in the flour, baking soda, and salt and mix until just combined.
- Stir in the chocolate chips by hand, reserving a few to press onto the tops of the cookie dough, if desired.
- Portion into 9 large balls of dough and place on a large baking sheet. Dot the tops with the remaining chocolate chips.
- Bake for 11 minutes exactly. Cookies will still be slightly underdone when you remove them from the oven. Do not overbake. Let sit on baking sheet for 5 minutes before removing to a cooling rack or eating.
SaraLily says
No apologies necessary! I love finding new “perfect” cookie recipes to try! Yours gets bonus points because there’s nothing fancy like pudding in them and no chill time!? Yes!! Easy peasy and perfect? Yes, please.
Carlee says
I’ve been thinking I needed to go on the hunt for the best chocolate chip cookie recipe, but if these are perfect it could be a short search! I love soft cookies and I really love giant cookies so I think you may really be on to something here. And I’m with you, the pudding cookies are good but I basically never have that stuff on hand and when I want a cookie, I want it now!
Tara says
Hah, so funny you mention the Allrecipes CCC recipe…that’s my go-to! What’s even funnier is the only thing I’ve ever changed about it is adding in chill time. I’m definitely interested in trying your version, though. I’m all about the ooey, gooey chocolate chip cookie.
Karly says
Oh, I hope you’ll let me know how you think the two compare!
Tara says
Made them today! They were a super fast to make and a huge hit!
Karly says
Yay! Glad to hear that! 🙂
Blair says
Gah…these DO look perfect!!! And I totally agree — one larger cookie with a soft center is THE BEST! I need to try this version!
Karly says
Bigger is always better when it comes to delicious cookies! 🙂
Chelsea | Whole Bite Blog says
This is such an interesting technique! I’ve never made cookies like this with melted butter and I would love to see how they turn out! These look absolutely delicious!
Karly says
I hope you give them a try!
Stephanie | Worth Whisking says
Karly, like you, I’m always a little skeptical about any recipe that claims to be the “best” anything. That said, these chocolate chip cookies look AMAZING. I’ve used the melted butter technique before, and it typically results in soft and chewy cookies, which these definitely appear to be. Definitely want to try these!
Karly says
Hope you love them!
Kim says
Lovely, perfect chocolate chip cookies Karly! I’ll take a dozen…or two!
Karly says
I’ll admit that I could totally knock out a dozen of these in one sitting. 😉
Gina says
Well, because I’m anti-chill but my “go-to” – “perfect every time” cookie recipe is one that must be chilled 24 hours- I’m going to have to give this a go. I’m not one to turn down a cookie- especially one that sounds like it will solve all my cookie woes 🙂 Thanks Karly!!!!
Teresa filauri says
Can you double this recipe
Karly says
You sure can!
Glenda says
I made these today and WOW! They really are the perfect cookie. They are everything she says they are and more! I have been looking for a cookie recipe like this forever!! They are huge, thick cookies, these do not spread out at all! Thank you for sharing this recipe.
Karly says
Yay! So glad they were a hit!
Nina says
I made these last week and they were indeed soft and thick and chewy! I thoroughly enjoyed them. Thank you SO much for this recipe! I have tried so many chocolate chip cookies that I almost gave up. You have now given me hope and will be using this recipe often. Thanks again!
Julie says
Thank you so much for this recipe! The only cc recipe I have ever made consistently that did not spread too flat was the Cooks Illustrated cookies but they really are fussy to make. This small batch was PERFECT for us and were just as thick, chewy and delicious as promised. And SO quick to put together/bake. I will absolutely make these again…possibly doubling for when I need a larger batch. Thanks Karly! 🙂
Karly says
Glad to hear you enjoyed these, Julie!
Calista says
Oh my goodness, the internet DEFINITELY needed your chocolate chip cookie recipe. These look sooooooooo soofftttt and delicious!!! I am with you all way about melted butter in my chocolate chip cookies! Ugh, I need to make these ASAP!
Thalia says
I am so craving a chocolate chip cookie right now! these really do look perfect Xx
Kayle (The Cooking Actress) says
these cookies are GORGEEEEOUS-such perfection!
Marsha Sitterley says
I made these for my husband for Father’s Day. I liked that it didn’t make dozens since it’s just the two of us. He declared these the best chocolate chip cookies he had ever had. He just loves them. Thanks for such a great recipe. By the way, I followed your instructions exactly & they were easy to make. Thanks again.
Karly says
So glad to hear that!
Emily @ Emily's Tasty Adventures says
Wow these look good! I am right there with you on the whole chilling thing…. I need a cookie NOW!!!! haha duh. who makes chocolate chip cookies and wants to wait for them? No one!
Kelsey says
I tried these yesterday with my sister, we both loved them! They were perfectly soft and have stayed so overnight. But I think our favorite part was the coffee, it was a surprising ingredient but we LOVED it! 10/10 will make again. Thanks for your awesome recipe.
Karly says
Yay! Glad to hear that! 🙂
Rachel says
I don’t know what happened, but these cookies did not turn out like all of the other positive reviews. 11 minutes definitely wasn’t enough time to cook these huge cookies. They weren’t just slightly underdone – they were majorly underdone – even with the extra 5 minutes. Even with an extra 2 minutes in the oven after that (didn’t want to stick them back in, but I had to… So doughy!). So disappointed. 🙁
Karly says
Sorry to hear you had problems with these. I’m wondering if something got left out or mismeasured. I’ve made these countless times and they would be pretty crispy after an extra 5 minutes in the oven. I hope you’ll give them another try!
cheryl says
sounds more like an oven issue. Any cookie should have been cooked after that long in the oven. 18 min could have almost baked cupcakes. lol
Robin says
Cookies came out great!! I have many mouths to feed so I ended up using my smallest cookie scooper and made 31 mini cookies! Baked 11 minutes each batch. Huge hit with the family!
Jocelyn says
Very yummy! I used a medium cookie scoop and got 21 cookies out of the batch, which was perfect for us. Thanks so much.
Karly says
Glad to hear that! 🙂
Barbara says
Did they have a “coffee” taste to them from the espresso powder or is it totally unnoticed?? I hate coffee, the smell and the taste gross me out. But I don’t want to change anything from the recipe and them not then out good.
Karly says
I don’t think they have a coffee taste, just an extra depth of flavor that you don’t usually have in a cookie. You can definitely leave this out if you don’t have espresso powder on hand. It won’t affect the texture or gooeyness of the cookie at all. 🙂
Julie F. says
These are pretty darn perfect…so delicious!! Thank you!
Ashly says
Just made them! They turned out perfect. I can’t wait for my husband and son to come home to try these. They weren’t TOO soft. Crispy on the bottom and soft on the inside. I almost gave up my search. Chocolate chip didn’t agree with me. Until now!! Thank you so much.
Karly says
Yay!! So glad to hear you’ve found yourself a cookie recipe! 🙂
Whitney says
I’m bummed this recipe didn’t work for me – it was way too dry. I followed the recipe exactly, and even spooned the flour into the measuring cups. Any ideas??
Karly says
Oh no! I haven’t had that problem myself. Was the dough super dry or the cookies themselves after baking?
Lynne says
I just made these today and they are amazing! I had never tried using melted butter and it worked out beautifully. The cookies are crisp on the outside and soft on the inside. Thank you for sharing this delicious recipe!
Tersia van Niekerk says
Oh, they are heavenly Karly, thank you so much for sharing this. I did not have chocolate chips in the house but used the dark baking chocolate. I roughly chopped (not to small) it and added it to the mix. Compliment from my dad:- “It is the best chocolate chip cookies ever”!
Karly says
So glad to hear they were a hit. I bet the dark chocolate chunks were perfect in here!
Lacy says
These cookies turned out perfect! My dough was a little dry too. But I just went ahead with it. I added some coarse sea salt to the top too before baking and they turned out perfectly. Everyone raved about them. Great recipe!
Jarrett says
Are these cookies supposed to spread out like in the photo? Because they did not.
They are very taste otherwise. Any idea how I could get them to have a more flat appearance rather than poofy?
I used parchment paper and made the recipe without a stand mixer. The second batch I put the temperature to 355′ thinking the oven was a little low, but same result. Only other thing I can think of is the egg I used was medium instead of large.
Claire says
Hi! It’s great that this is a no chill cookie dough but if I have to leave them in the fridge overnight will they still turn out ok? Maybe leave them out to get to room temp before baking them?
Ebony Rax says
Omg !!! I just baked these & they are soooooo good !! I can’t wait to share them with my classmates!! So soft and chewy !!! I had to reframe from eating more than two !! Thank you so much for this recipe!! I’m making an extra batch as we speak!! ??????
Karly says
Glad they were a hit! 🙂
CharoTchichi says
In a hurry to make them so I didn’t have any espresso powder but I made anyway and they turned out perfect! I made eight cookies so they would be a round number… easier to divvy up ? Since they were a tad larger, I baked them 13 minutes- just the right amount of crispiness on the bottom and edges with soft insides. Pinned!!!
Kelsie | the itsy-bitsy kitchen says
You weren’t kidding when you said perfect. Holy yum! I could take down a batch of these babies without a problem 🙂
Megan | 3 Scoops of Sugar says
I am always ready for a new cookie recipe to try and this one looks 100% legit! I agree with you on not willing to chill the cookie dough bc usually kids are involved and we don’t have time for that sorta thing! Can’t wait to try!! 🙂
Jamie | A Sassy Spoon says
Love me some chocolate chip cookies! These looks so thick and chewy! *heart eyes emoji*
Mike Bennett says
I got my wife to make these cookies— and they were delicious! The only things we couldn’t figure out was if you used light or dark brown sugar… and if you used instant espresso powder or was it like whole espresso beans “powered” by a really-fine espresso grind?
Karly says
I’ve used both light and dark brown sugar – I normally go for dark. And I used instant espresso powder. 🙂
Kelly Sleek says
Just made them and they were fabulous!!! Did not turn into to flat pancake which I hate!! Loved them!!
Karly says
So glad to hear that, Kelly!
Charlene says
Hi Karly,
I want to make these crunchy. How much longer would you leave them in the oven?
When I was little my Aunt made cruncy CCC. I would love to make them.
Thank you so much for all your wonderful recipes. This is so much fun. I tell all my friends
Karly says
Hi Charlene! I would actually just use a different recipe. These were created to be thick, chewy, and soft. You’d have to really overcook them to get them crunchy. You’d be better off starting out with a recipe that was meant to be crunchy. 🙂 Hope that helps!
Jason says
Wow, these are perfect. Thanks for the great recipe.
Pris says
I’m literally baking these as I type (though I did do a single test cookie first) and ohhhh myyy worrrd. You need a disclaimer for that browned butter ‘cause that stuff will make your heart SING! (Kind of ironic to say that, because it’s butter and it’s your heart, blah blah blah, lol.)
I was truly sad to not have any espresso powder to include in my dough, but the rich, nutty, caramel-y aroma and flavour of the browned butter just steals the show entirely here.
Even in my *horribly* temperamental and frustrating oven, this recipe worked out beautifully. 11-minute bake, 5-minute (10 in my case) cool down on baking sheet and they were baked just enough in the center and golden on the bottom. You don’t understand how shocking it is for me to not have something raw in the middle and nearly burnt on the outside with this darn appliance.
Thank you for sharing the glorious results of all your trial and error. I finally have a trusty, go-to chocolate chip cookie recipe! 🙂
Karly says
Isn’t browned butter just the best thing ever?? 🙂
So glad this worked out for you, even with that temperamental oven!
Sheila says
I don’t know what happened, but these were a total disaster!! The “dough” was more like course sand than cookie dough! I double checked the recipe and they were just awful! Never again!!
Karly says
Sounds like you may have measured your flour wrong as I’ve gotten so many compliments on this recipe and make it myself weekly. Did you spoon your flour into your measuring cups properly? Also, if you overcooked your butter, too much may have evaporated leaving you with a drier dough.
Kim feighner says
Made three batches of these tonight. I was only planning on making two, but after trying one cookie I knew that these were going to be gobbled up. I didnt make 9 large ones, but used a large cookie scoop and made about 2 dozen from each batch. Also one other thing I experienced. First two batches I browned unsalted butter. Third recipe I used a salted stick. The salted butter browned better, added a bit to flavor but otherwise was the same. I baked them about the same amount of time too. I will be getting rid of all other chocolate chip cookie recipes.
Karly says
So glad that you enjoyed these so much! I’ve never browned unsalted butter before – interesting that it didn’t brown quite as well.
Megan says
I’m just making these for the first time right now. They’re turning out really thick, and I’m not even making them particularly large. I usually have a problem with cookies spreading out too much and being thinner than I’d like. So, do you know what the difference is in this recipe to make them not spread out? I’m just curious.
Karly says
It’s the ratio of flour to butter. 🙂
Laura says
What size scoop do you use ?
Karly says
To make these as 9 giant cookies, even the large cookie scoop is a bit small. I usually scoop out 9 and then go back and stick the extra dough on each piece to make them an even size. 🙂
Dana says
What kind of espresso power do you use? What brand chocolate chips? Please clarify how you measure the flour and what kind of flour do you use and how you brown the butter. Was reading all the comments and want to make sure mine come out like that picture. I can taste them already…lol. thanks for sharing your recipe. I will let you know how they come out after i get the clarification, unless you want to come over and have a bake off.
Karly says
Hi Dana! I often use Cafe Bustelo espresso and Nestle chocolate chips. I measure the flour by spooning it into a dry measure and leveling it off. Instructions for browning the butter are located within the recipe card. Hope that helps clarify.
Jeanelle says
I have tried making nearly every chocolate chip cookie recipe out there. My favorites have been those with vanilla pudding in the mix and Levain bakery copycats but this recipe is my new, ultimate favorite! The texture and flavor is just perfect and I think they are even better the next day than warm out of the oven. Browned butter for the win! I double the recipe and use my medium cookie scoop and they are perfectly baked at 10 minutes and my family is thrilled. (Makes about 3 1/2 dozen.) Thank you SO much for this recipe. I’m done searching for anything better because this is it.
Karly says
Such a sweet comment! Thanks for sharing. So glad you love the recipe as much as we do!
Julia says
These truly are the best chocolate chip cookies ever! I love them thick and chewy and gooey on the middle and these are ll that. I had pinned the recipe and decided to whip up a batch after dinner one evening, and everyone loved them! Thanks for a great, easy recipe!
Karly says
Glad you gave them a try!! 🙂
Courtney Morris says
How large are you supposed to make the dough balls? Can you make them smaller to yield more?
Karly says
I portion the dough out into 9 balls of dough. You can make them smaller and adjust bake time.
Shannon says
All I can say is Thank You! I have tried numerous chocolate chip cookies and they just spread and looked terrible even if they tasted good! I was a bit dubious when I saw your recipe used melted butter and no refrigeration! But they looked amazing in the photo so I had a go and so glad I did! Thank you Karly!!
Karly says
So glad you gave these a try! 🙂
Anna Adams says
Absolutely loved these today! Best chocolate chip cookie recipe I have tried. Have you ever tried using this recipe for a cookie cake?
Karly says
I haven’t tried that, but let me know how it goes if you do! 🙂