My best No-Chill Chocolate Chip Cookies are filled with delicious toasted pecans and semisweet chocolate, and are dusted with flaky sea salt. AKA… uh you’re gonna want to try these.

No-Chill Chocolate Chip Cookies

Hey everyone! It’s been a while since I hopped over to this page on the blog and gave it a little refresh moment! If you’ve been around here for very long you know that this no-chill chocolate chip cookie recipe is a long time reader favorite. It’s the first chocolate chip cookie recipe I ever shared on the blog, and it will always remain one of my absolute favorites.

This no-chill chocolate chip cookie recipe has it all – toasted pecans, creamy semisweet chocolate, buttery edges, and an ooey gooey center that we all know and love in a classic chocolate chip cookie recipe. And what’s even better? NO CHILL REQUIRED.

Nothing about this actual recipe is changing, but I did want to share with you all another recipe I’ve developed more recently that I think you’ll adore: these chocolate chip cookies. I’ve actually been on somewhat of a cookie kick lately here on the blog, so definitely head over to my cookie page and check out the new recipes I’ve been adding! Here’s a little sneak peak:

That’s just to name a few. Ok, let’s hop back into this post!

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Ok everyone… its been a long time coming but I’ve FINALLY brought to the table my best and most frequently used no-chill chocolate chip cookie recipe!

Lets be honest here.. is there anything better than a warm no-chill chocolate chip cookie fresh out of the oven? Of course not (ok… but maybe my Fudgy Chocolate Brownie Cookies are also a top contender)… And thats why I wanted to do everyone the courtesy of giving y’all my tried and true recipe. Its been tested at least 20 times, and its the perfect mix of chewy, crispy, and gooey goodness.

Keep reading for my biggest tips when making these heavenly cookies!

Some equipment you may need…

First, let’s talk equipment. Because we’re using cold butter in this no-chill chocolate chip cookie recipe, it would definitely by wise for you to use a stand mixer. I typically say you can do most things with a hand mixer that you’d normally use a stand mixer for, but in this case it will be very beneficial for you to have a stand mixer!

Stand mixer: this is the one I have and I love it! I’ve had it for years now and I’ve never had any trouble with it. You definitely don’t “need” a stand mixer for this recipe, but it sure does make life a lot easier.
Measuring cups/spoons: I’ve been linking these in all of my posts because I love them SO much! They are beautiful and look just like some other expensive ones on the market (but wayyy cheaper).
Mixing bowls: I love these glass mixing bowls from Amazon. They’re especially perfect for food photography.
Parchment Paper Sheets: say goodbye to the annoying rolls of parchment paper. These parchment sheets are a kitchen staple, makes everything so much easier!
Cookie scoop: great for getting uniform cookies. This set comes with 3 sizes you can choose the size you love the most.

Ingredients for No-Chill Chocolate Chip Cookies

Unsalted Butter
Sugar
Brown Sugar
Vanilla Extract
Eggs
Flour
Baking Soda
Salt
Chocolate Chips
Chopped Pecans

Tips for Making No-Chill Chocolate Chip Cookies

There are definitely a few secrets to making these sweet and salty cookies, and once you master them, you’ll be baking these allll the time. Just trust me on this one.

Unsalted butter – make sure you’re using UNSALTED, COLD and CUBED butter. We want to use unsalted because that allows us to control the amount of salt we’re adding to the dough (a must IMO). We also want to use cold butter–this allows us to bake the cookies right away, without having to chill it first (we LOVE that). Lastly, cubing the butter just helps it whip up faster (because its cold).
Pure vanilla extract – I call for 1 Tbsp in this recipe, but honestly, if you’re a big vanilla person like me, don’t be afraid to add a little bit more (just don’t go too crazy!). Extra bonus points for using vanilla paste 🙂
Do Not Overmix!!! No one wants their cookies to have the texture of hockey pucks… which is exactly what happens when we get a little too excited with our mixers after adding the dry ingredients to the wet ingredients. What happens is the gluten in the flour will begin to develop, creating a tougher dough, and a tougher cookie. The key here is to mix until the dry ingredients are just combined.
Pecans – For added flavor, I like to toast my pecans before adding them to the dough. Anytime you toast a nut, it brings out the flavor and just makes whatever you’re adding them to that much more delicious.
Use a Cookie Scoop – Definitely an optional thing, but if you want uniform cookies, well then a cookie scoop is your answer.
Bake Time – Bake them until they’re JUST golden brown on the edges. They’ll continue to cook up on the pan, and the golden brown edges are the best indicator that they’re perfectly done!

If you decide to bake these (which you should), be sure to tag me on socials so I can see all of your delicious cookies!

Thats all from me for now, happy baking!

Love,

Sarah

Print Recipe

No-Chill Chocolate Chip Cookies

My all-time favorite chocolate chip cookie recipe. The perfect combination of crispy, chewy, and chocolatey makes these cookies to die for!

Prep Time15

Cook Time15

Course: Dessert

Keyword: chocolate chip, cookie, pecan

Servings: 20 cookies

Author: Sarah Crawford

Ingredients

1 cup cold unsalted butter cut into cubes
1 cup granulated sugar
1 cup brown sugar
2 large eggs at room temperature
1 Tbsp pure vanilla extract (or use vanilla paste)
3 1/4 cups all-purpose flour
1 1/4 tsp kosher salt
1 tsp baking soda
2 cups semisweet chocolate chips
1 cup chopped pecans toasted
Flaky sea salt

Instructions

Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Whisk the butter and both sugars in a stand mixer fitted with the paddle attachment until smooth.
Add the eggs and vanilla, and mix well.
In a separate bowl, whisk the flour, salt, and baking soda. Slowly add the flour mixture to the butter and sugar mixture, and pulse until a few streaks of flour remain (do not overmix).
Add the chocolate chips and pecans, and pulse until just combined.
Scoop the cookies into uniform sizes (I like to use a cookie scoop for this), and them 2 inches apart on prepared pans. Bake 10 to 12 minutes or until the cookies turn just golden brown on the edges.
Remove from the oven; sprinkle with coarse sea salt, and let cool on pan before transferring to a cooling rack.