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Chocolate Chip Cookies | No Chilling time

December 26, 2019 by Milk and Pop

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A chocolate chip cookie that is tasty but super quick to make: that’s the dream, right? Are you tired of waiting hours for a homemade cookie? Do you need a more straightforward cookie recipe?

What if I told you there’s a quick and easy way to make cookies?

What I’m about to share with you is my secret choc chip cookie recipe, so you can have a no-flat, chewy and really flavorful cookie in only 30 minutes. Stay with me, and by the end you’ll know a super quick and easy way to make the most amazing chocolate chip cookies ever!

  • a stack of chocolate chip cookies over a glass of milk
  • chocolate chip cookie half eaten over a glass of milk

This recipe is for you if:

  • You have less than half an hour to put together an amazing cookie;
  • You’re a cookie addict;
  • Your kids want to bake with you;
  • You’re searching for a recipe you can adapt with any flavor you want.

How to make the best chocolate chip cookies ever from scratch

Can I say this is the easiest chocolate chip cookie recipe in the world? But wait, I’m not only gonna say it, I’ll show you how easy these cookies really are!

No, I won’t ask for you to soften your butter or get to room temperature any ingredient (quick note: this is an eggless cookie recipe!) – get them straight from your fridge if you wish. Here, cookies will turn out great with or without cold butter.

For this recipe, you’ll need to whisk together all the dry ingredients, then add the margarine and the butter – yes, this cookie is made with both butter and margarine, and yes, it still tastes great, trust me! You’ll do these two steps in five minutes, and the best part: you don’t need a mixer. I put the dough together with my hands only – just make sure to wash them really well before starting.

At first, it will look like this dough will never come together: it will start very crumbly, in fact it will look like a crumble top. Keep mixing everything and after less than five minutes you’ll end up with a perfect cookie dough.

  • stack of cookies and milk
  • baked goods cooling over a cooling rack

Secret ingredient for my quick cookies

Ok, you may be thinking I’m promissing too much here. Only 5 minutes to make a cookie dough, margarine, no chilling time, no eggs, there must be some secret ingredient that makes this recipe taste amazing.

Well, there is. Have you heard about powdered milk? Yeah, this stuff is like the MSG of baking: one spoonful and everything tastes better!

How to bake them

This recipe is so quick to put together you’ll need to preheat your oven before starting the dough. So go, preheat it to 350°F and come back here.

I know that, for someone who is starting to bake, a simple cookie can be really difficult to get it done, and that’s why I chose this recipe. I have a butter-only cookie recipe, but it took me some tries to get it right, and it was so enervating when a whole batch turned out paper-flat! Oh, I can still remember the frustration. I just wanted a thick cookie, what’s the matter with this recipe/oven/cookie??

In mine, thanks to the margarine, you choose the thickness of your cookie, and I absolutely love this part. They will spread a little, but far less than a butter-only cookie. Get a spoonful of cookie dough and shape it like a ball. Here you can use a spoon, a cookie scoop or even your hands.

Put the dough over a parchment paper-lined cookie sheet, leaving some space between them.

  • cookie dough
  • stack of chocolate chip cookies with cookies inside a jar in the background

For how long should I bake my cookies?

Bake for 10 to 12 minutes, or until they’re sightly golden on the edges. Just remember that they should not get golden on the top. Don’t bake for more than 15 minutes!

The cookies will come out of the oven veeeeery soft, it will look like they’re underbaked, but they’re not! Let them cool for 5 minutes on the sheet pan, then transfer all the cookies to a cooling rack with the help of a spatula and wait 5 more for them to set.

Why this cookie recipe can become your next favourite

So, this choco chip cookie is easy, fast, and full of yumminess, with chewy edges and a soft, perfect centre. What more can you possibly want? Different cookie flavours, of course!

  • Make this cookie without brown sugar: add 1 cup of white sugar instead of 1/2 white sugar, 1/2 brown sugar. The final result will be less chewy.
  • Make it double chocolate: while measuring the last all-purpose flour cup, lessen it by 3 tablespoons. Add 3 tablespoons of cocoa powder. Try also substituting chocolate chips for chunks of your favorite chocolate.
  • Make it white chocolate heaven: substitute chocolate chips for white chocolate chips, and add 1/4 cup of sliced almonds if desired.
  • Put some coconut on it: add 1/4 coconut slices/chips.

About my Chocolate Chip Cookies

How long do they keep?
They’re good for about a month, if kept at room temperature, into an airtight container. Doubt they will last that long.

Can I freeze the cookie dough?
Yes, you can! I do it sometimes, cause it’s great to have some cookie dough ready to be baked: I can easily have enough for 1 serving this way. Freeze them already in the shape/thikness you want, cause frozen, they spread even less. Don’t forget to put them into a sealed plastic bag, pushing the air out before sealing. In my freezer, this never lasts more than 1 month.

  • big cookie stack
  • half eaten cookie

Can I use shortening?
Never tried with shortening, better stick with margarine for this recipe.

How many cookies I’ll get with this recipe?
About 24 small-to-medium-sized chocolate chip cookies. I think that’s enough for serving 4 hungry people – if everyone is ok with only 6 cookies each. If you want a small batch, just make half the recipe – or bake as much as you want and freeze the unbaked dough.

Ready to bake the easiest, quickest and yummier cookie ever? Gather your ingredients and a glass of milk and get ready to enjoy your new favorite cookie recipe!

Oh, if you’ve tried my quick chocolate chip cookies recipe, don’t forget to rate the recipe and leave a comment below! Are you looking for more amazing cookie recipes? Try my coconut crack cookies: I dare you to stop eating them! If you’re into chocolate, this double chocolate cookie may be the perfect fit for you!

I want to try every recipe out there. Help me keep doing it by supporting and following me on Pinterest, Instagram and Facebook. It takes only a few seconds and I’ll be so happy to see you’re really enjoying my recipes!

Continue to Content
Yield: 24 small cookies

No Chill Chocolate Chip Cookies

chocolate chip cookie close up

Have a no-flat, chewy and really flavourful cookie in only 30 minutes with my secret choc chip cookie recipe!

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1/3 cup powdered milk
  • 1 1/2 cup all-purpose flour
  • 1/2 tbsp baking powder
  • pinch of salt
  • 1/2 cup (1 stick) margarine
  • 1/2 cup (1 stick) butter
  • 1/2 chocolate chips - or more if desired

Instructions

  1. Preheat your oven to 350F.
  2. In a large bowl, add all dry ingredients but the chocolate chips and whisk until homogeneous.
  3. Using a stand mixer, a pastry cutter or your hands, combine the butter and margarine into the dry mixture, until well mixed. It should look a bit crumbly, but it should come together if pressed with your hands.
  4. Add the chocolate chips.
  5. Using a cookie scoop, a spoon or your hands, make small balls and flat them before placing into a cookie sheet.
  6. Bake for over 10 to 12 minutes, or until the cookies look light golden on the edges. Careful not to over-bake.
  7. Let the cookies rest on the cookie sheet for 5 minutes before moving them to a cooling rack.
  8. Keep them in an airtight container after cooled.

Notes

Remember: the cookies will come out of the oven soft, it will look like they’re underbaked, but they’re not! Let them cool for 5 minutes on the sheet pan, then transfer all the cookies to a cooling rack with the help of a spatula and wait 5 more for them to set.

Make this cookie without brown sugar: add 1 cup of white sugar instead of 1/2 white sugar, 1/2 brown sugar. The final result will be less chewy.

Make it double chocolate: while measuring the last all-purpose flour cup, lessen it by 3 tablespoons. Add 3 tablespoons of cocoa powder. Try also substituting chocolate chips for chunks of your favorite chocolate.

Make it white chocolate heaven: substitute chocolate chips for white chocolate chips, and add 1/4 cup of sliced almonds if desired.

Put some coconut on it: add 1/4 coconut slices/chips.

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 67Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 43mgCarbohydrates: 15gFiber: 0gSugar: 9gProtein: 1g

Did you make this recipe?

Tag @milkandpop on Instagram and hashtag it #milkandpop

© Milk and Pop
Cuisine: American / Category: Baked Goods

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Reader Interactions

Comments

  1. Coralia Varga

    June 30, 2020 at 1:00 am

    I mean this is such a great recipe because it’s quick and easy and love that we can skip the chilling time so we can indulge in our dessert faster!

    Reply
  2. Kathryn

    June 29, 2020 at 6:59 am

    Chocolate chip cookies are my favorite cookie!! I love the idea of no chilling to speed up the recipe. Your recipe looks delicious and your photos are gorgeous! Can’t wait to make these!

    Reply
    • Milk and Pop

      July 21, 2020 at 4:38 pm

      Thank you so much for your kind words, Kathryn! 😀

      Reply
  3. Mikayla

    June 28, 2020 at 3:24 pm

    What a perfect quick cookie recipe, your addition of margarine is so smart, it worked like a charm and we were happily eating fresh cookies in no time!

    Reply
    • Milk and Pop

      July 21, 2020 at 4:37 pm

      Yay, I’m glad you like it!

      Reply
  4. Pam Greer

    June 27, 2020 at 11:37 am

    Cookies in 30 minutes!! Sign me up!! We love how easy these are and they are so delicious!

    Reply
  5. Denise

    June 27, 2020 at 8:58 am

    I have never met a chocolate chip cookie I didn’t like, and this recipe is no exception! Easy and quick to make anytime the craving strikes too!

    Reply
  6. Erin

    June 27, 2020 at 2:13 am

    I love all the different variations! Especially the chocolate one. And wow… these come together quick! I did not know about the MSG of baking. Haha. Interesting!

    Reply
  7. Tammy

    June 26, 2020 at 3:00 pm

    You can never go wrong with a chocolate chip cookie in my opinion! These look so good and I love a quick cookie recipe!

    Reply
  8. Kari

    June 25, 2020 at 6:31 pm

    These look nice and chewy! I am making these for my baby! At least that’s what I am telling myself.

    Reply
    • Milk and Pop

      July 21, 2020 at 4:36 pm

      I hope you and your baby enjoyed the cookies 😀

      Reply
  9. Kari

    June 25, 2020 at 6:29 pm

    These look nice and chewy! I am making these for my baby!

    Reply
    • Milk and Pop

      July 14, 2020 at 1:10 pm

      I hope you like them, Kari!

      Reply
  10. Eva

    June 23, 2020 at 12:46 pm

    Wow, I am impressed! I definitely want to hack my way into making quicker cookies, because sometimes you just want to eat them and you can’t wait more than 30 minutes. I hope that the margarine we have here in Sweden will deliver the same trick. Butter is more or less the same everywhere, but margarine is made of various blends of vegetable fats. If baking margarine fails I’ll try vegan butter! At least I have a choice!

    Reply
  11. Vaea

    May 3, 2020 at 12:01 pm

    I just made these… I read recipes wrong and didn’t add enough baking powder. I use baking ammonia. I used too little so my cookie a bit flatter. But the flavor!!! Crispy light & buttery.. love it. I thought . Bo eggs? This is like a delish shortbread..ty!
    Sorry for spelling errors. No glasses..lol..age…smh

    Reply
    • Milk and Pop

      May 4, 2020 at 11:38 am

      Hi Vaea, I’m so glad you liked my recipe – and I’m glad the cookies turned out alright even with this accidental ingredient switch. Oh, don’t worry about spelling, I make lots of mistakes without my glasses!

      Reply
  12. Cindy

    January 19, 2020 at 1:59 pm

    We have tomorrow off of school and I am planning to make these for my kids! They will love this sweet treat as an afternoon snack!

    Reply
    • Milk and Pop

      January 21, 2020 at 8:10 am

      Oh, I loved chocolate cookies when I was a kid – still do! Hope your kids enjoyed the treat!

      Reply
  13. cindy

    January 3, 2020 at 3:56 pm

    Going to make these for my kids for tomorrow and surprise them. We’ve all been sick and haven’t gotten to enjoy any Christmas cookies. This will hit the spot!

    Reply

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Hi there! I’m Tati, coffee lover, self-taught baker and food photographer. Here at Milk and Pop you’ll find breakfast and brunch recipes that work.

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