No Chill Chocolate Chip Cookies

Updated: Mar 13, 2026 by christina.marsigliese · 39 Comments

This is the best recipe for No Chill Chocolate Chip Cookies made with brown butter and a simple secret ingredient. These delicious cookies are so flavorful with crisp edges and soft gooey insides. All you need is one bowl and no mixer. Since there is no dedicated chill time, the cookies are ready in less than 30 minutes! They're loaded with chocolate chips and so easy to make. They may be tied for 1st place with my original Chewy Brown Butter Chocolate Chip Cookies. The difference is that my original recipe makes deeply golden cookies with a bakery-style look and deep brown butter-forward flavor. This recipe is designed to produce similar delicious results with minimal effort for when you're short on time or need cookies STAT! If you love making chocolate chip cookies, you must not miss my most popular Bakery-Style Chocolate Chip Cookies.

best brown butter chocolate chip cookies on cooling rack with a bowl of chocolate chips

WHY THIS RECIPE WORKS

Easy to make one bowl recipe - this no fuss recipe doesn't require a mixer. You can make the cookie dough all in one bowl with a whisk and a spatula.
Soft and chewy cookies - these chocolate chip cookies have such a pleasant soft and chewy texture thanks to the extra protein from egg yolk.
Rich flavor - these are brown butter chocolate chip cookies that have complex nutty, caramel flavors which mimic the flavor development that typically happens during refrigeration while chilling the dough. The extra egg yolk also contributes to the rich flavor.
Perfect amount of chocolate chips - although I'm an enthusiast for chocolate chunks chopped from a chocolate bar in cookies (read more about that here), it means more work. Since this recipe is meant to be quick and easy, I designed it so that the cookie dough will still spread to the perfect thickness even when the chocolate chips themselves don't melt down.
No chill recipe - chilling the dough is often encouraged (as I recommend for my Bakery-Style Chocolate Chip Cookies) because it improves flavor and texture for thicker and chewier cookies. The extra egg yolk in this recipe provides additional protein and fat to set these cookies thicker while also keeping them soft in the middle without having to chill the dough.
Dark chocolate - I definitely recommend dark chocolate with around 60% cocoa solids or higher for this recipe. It will balance the sweetness from the cookie dough.

stack of best brown butter chocolate chip cookies on cooling rack with glass of milk

INGREDIENTS FOR BEST BROWN BUTTER CHOCOLATE CHIP COOKIES

Butter - there is no substitute for butter in chocolate chip cookies in my opinion! It is the foundation of the rich butterscotch flavor after all. In this recipe, you will brown the butter which is a technique common in French cooking called "beurre noisette". It translates to "hazelnut butter" since the butter actually takes on nutty flavors once it is browned. Don't worry - it's easy! You just cook the butter gently until all of the moisture boils off an the milk solids toast up.
Granulated sugar - this recipe uses a combination of simple white granulated sugar and brown sugar. White sugar helps create the crunchy caramelized edges. I wouldn't recommend reducing the sugar because it will compromise the chewy texture.
Brown sugar - I highly recommend dark brown sugar for this recipe as it has twice as much molasses as light brown sugar and will make a big difference to the flavor. It will also make the dough more acidic which means it will react more thoroughly with the baking soda so that you won't be left with a soapy taste (a defect I find common in many chocolate chip cookie recipes)
Egg yolk - you'll need one whole egg and one extra egg yolk for this recipe. Trust me, it makes a difference here! It makes these cookies taste extra rich and also replaces moisture lost from browning the butter.
Pure vanilla extract - vanilla is essential to making delicious chocolate cookies. I like this Madagascar Bourbon Vanilla extract.
Salt - don't leave out the salt! It really elevates the rich buttery, caramel flavors! It also enhances the chocolate taste and balances the sweetness.
All purpose flour - regular unbleached all-purpose flour makes the best chewy chocolate chip cookies in my opinion.
Dark chocolate chips - you can use a chopped up chocolate bar or chips. For convenience, I recommend these delicious extra dark chocolate chips.

best brown butter chocolate chip cookies ingredients

side angle view of best brown butter chocolate chip cookies on cooling rack with a bowl of chocolate chips and glass of milk

WHAT IS BROWN BUTTER?

Butter is technically an emulsion (a water-in-oil emulsion to be exact) made up of milk fat with tiny droplets of water suspended throughout. The water portion contains milk proteins and trace amounts of milk sugars (lactose). When heated to a certain degree, these milk proteins and milk sugars react in a process called "Maillard Browning" to create nutty and caramel-like flavor compounds as well as generate brown color compounds.

This process occurs when there is no moisture present, which is why you need to cook butter until the water content is evaporated off in order to make brown butter. Once you make brown butter, you are left with essentially pure oil.

HOW TO MAKE BROWN BUTTER

If you've never made brown butter, you MUST try it. It adds amazing complexity and richness in the form of nutty, caramel-like flavors that enhances many recipes. You can read my full guide to making brown butter for more details.

STEP 1). Melt your butter over medium heat in a small sauce pan.
STEP 2). Once melted, let the butter come to a simmer. It will crackly as it boils. Stir the butter constantly as it melts to ensure it cooks evenly and so the brown bits don't catch at the bottom.
STEP 3). As the moisture evaporates, the butter will start to foam. Keep stirring the butter.
STEP 4). The foam will turn golden and as you stir you should see little brown flecks coming up into the pan.
STEP 5). Immediately pour it out into a clean bowl and let it cool before using it in the recipe.

best brown butter chocolate chip cookies on cooling rack

STEP-BY-STEP INSTRUCTIONS: HOW TO MAKE THE BEST BROWN BUTTER CHOCOLATE CHIP COOKIES

STEP 1). Make brown butter. Follow the instructions in this post here to learn how to brown butter.
STEP 2). Cool the butter. Immediately pour it off into a clean bowl. You should be left with golden yellow liquid butter and lots of nutty brown flecks. Let it cool for about 15 minutes so it is no longer hot.
STEP 3). Mix butter and sugar. Add brown sugar, white sugar, vanilla and nutmeg to the cooled brown butter and whisk to blend.
STEP 4). Mix in egg. Add whole egg and whisk until incorporated. Whisk in egg yolk until the mixture is smooth, glossy and creamy-looking, then whisk in baking soda and salt.
STEP 5). Add dry ingredients. Add the flour and fold it in until mostly combined, then fold in chocolate chunks. Cover the bowl and place in the fridge while you preheat the oven.
STEP 6). Bake. Use a 1 ½-oz cookie scoop to portion dough into 14 pieces and roll into smooth balls. Place them onto prepared baking sheets, spacing them 3 inches apart. Flatten slightly and bake for 9-11 minutes until golden around the edges and still slightly gooey in the center (they will set as they cool). Let cookies cool for 1 minute on the baking sheet and then transfer to a wire rack to cool completely.

stack of best brown butter chocolate chip cookies on cooling rack with cookie split in half showing gooey insides

I think these may be the best brown butter chocolate chip cookies because they have rich flavor and soft chewy texture while also being quick and easy to make. The extra egg yolk is key to achieving the right texture and flavor when skipping the long dough chilling step. As you learned above, brown butter has all of its moisture removed. So, if we just go on making cookies without taking this into account, they may be a bit more hard and crumbly rather than soft and chewy. So... what can we do? We can simply replace the liquid! I do this in the form of one single extra egg yolk. This not only adds moisture, but it also adds protein, fat and emulsifying properties which will enhance the flavor, golden color and chewy texture of these cookies.

close up of no chill brown butter chocolate chip cookies

EXPERT BAKING TIPS

Be patient making the brown butter. It can very quickly go from this light brown to burnt, so make sure you take it off the heat as soon as it turns golden.
Stir constantly while cooking the butter. If you do not stir, the milk solids will catch on the bottom of the pan and burn.
Let brown butter cool before using it. Once you make brown butter, it is VERY hot since it is pure boiling fat. If you use it right away in the recipe, it will not blend smoothly with the other ingredients and the cookie dough will be greasy.
Don't skimp on the salt. Salt really helps enhance the flavor of brown butter.

best brown butter chocolate chip cookies on cooling rack with glass of milk and bowl of chocolate chips

Do you need to chill cookie dough?

You do not need to chill the cookie dough for this particular chocolate chip cookie recipe. This tasty recipe produces the texture and flavor similar to a cookie dough that's been chilled for hours thanks to browning the butter which adds complex flavor and an additional egg yolk that contributes dense protein for more browning reactions and accelerated flavor development. Egg yolk binding properties also ensure the cookies don't spread too much since we're skipping the resting step.

Here is the chocolate I recommend for making Chocolate Chip Cookies:

Callebaut Belgian Dark Couverture Chocolate Semisweet Callets, 54.5% - 5.5 Lbs

RECIPE FAQ

What does brown butter do for cookies?

Brown butter adds a more complex flavor in the form of nutty, caramel, toasted bread undertones. These are similar flavors that happen during caramelization and Maillard browning reactions during baking so it can often get lost. I developed this recipe to ensure the brown butter flavor stands out as much as possible.

Does browning butter reduce the amount of butter?

Browning butter does reduce the total amount of butter because the water content is boiled off. However, the total butterfat content remains the same. So, there is the same amount of fat, just less water. You should not add back more butter after you brown it in a recipe because that would add more fat to the recipe and change the result.

How much butter is lost after browning?

No actual fat is lost in the browning process. Only water is evaporated during browning, and since butter is up to 18% water (depending on the brand), you can expect to lose up to 18% of its weight.

How much does brown butter weigh after browning?

For this recipe, after you brown 113g of butter, you will end up with 92-96g of browned butter depending on the brand and quality of butter you are using.

Can I use salted butter for chocolate chip cookies?

I wrote this recipe with unsalted butter so you can control the salt that you add, however I often use salted butter because it really adds richness in a different way. It gives the butter a deeper, almost cultured dairy flavor. If you choose to use salted butter, then reduce the added salt by half to ¼ teaspoon.

Do I need to chill the cookie dough?

This recipe works without having to chill the cookie dough. You can bake these cookies right away and you will still get soft chewy centers and they won't spread excessively. Brown butter adds the rich flavor that you would otherwise benefit from a long chill time.

What is the secret to chewy cookies?

There is no one secret, but there are many techniques and ingredients that contribute to the chewy texture of cookies. Firstly, brown sugar contains molasses which is a liquid sugar that traps moisture and keeps the cookies soft and chewy. The extra egg yolk adds dense protein that adds chewiness. To make cookies stay soft and chewy it is important to NOT over-bake them, then store them in an airtight container.

What if I make these cookies without brown butter?

You can make these cookies without brown butter and they will be slightly more puffy and tender, and they will still be delicious, however this recipe is designed to use browned butter that will make them extra chewy and improve the flavor.

How do I make crispy cookies?

If you prefer crispier cookies, simply bake them for longer until they are golden brown all over.

Are chocolate chunks better than chips for chocolate chip cookies?

I usually recommend using chopped dark chocolate instead of chips for its superior meltability that helps the cookie dough spread with the chocolate instead of around the chocolate. Chocolate chips are designed to hold there shape and don't melt as easily as bar chocolate (also called tablets). Since this recipe is designed to be quick and easy, it spreads nice and evenly with chocolate chips - not too thick and not too thin.

If you love cookies, check out these recipes!

THE BEST EVER Chocolate Chip Cookies – Bakery Style! Chewy Pumpkin Chocolate Chip Cookies The BEST Chewy Pumpkin Cookies Chewy Brown Butter Snickerdoodles Cookies Brown Butter M&M Cookies Recipe Lemon Blueberry Cookies with White Chocolate Chunks Coffee Pecan Chocolate Chip Cookies Double Peanut Butter Chocolate Chunk Cookies Hazelnut Double Chocolate Chunk Cookies THE BEST Chewy Chocolate Chip Cookies – Bakery Style!

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Video

No Chill Brown Butter Chocolate Chip Cookie Recipe

Christina Marsigliese

best brown butter chocolate chip cookies

These brown butter chocolate chip cookies are here to save the day - or ummm, save your cravings! This recipe is so easy and quick to prepare all in one bowl without a mixer and no dedicated chill time required. Just set the bowl in the fridge while you preheat the oven, then roll them up and bake them off. They are soft and chewy with rich flavor - this recipe is a keeper! Golden brown butter, brown sugar, rich egg yolk and pure vanilla extract come together for an incredible cookie dough studded with pure dark chocolate chunks.

4.90 from 19 votes

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Prep Time 15

Cook Time 10

Servings 14 cookies

Ingredients

½ cup (113g) unsalted butter
½ cup (110g) packed dark brown sugar
¼ cup (50g) granulated sugar
1 teaspoon (5ml) pure vanilla extract
pinch of nutmeg
1 large cold egg
1 large egg yolk
½ teaspoon baking soda
½ teaspoon salt
1 ⅓ cups (190g) all-purpose flour
1 cup (170g) dark chocolate chips (these are my favorite!)
flaky sea salt for topping

For best results, use a kitchen scale to weigh the ingredients.

Instructions

First brown the butter. Follow the instructions in this post here to learn how to brown butter. It's easy! Brown specks and a dense golden foam will form at the surface when it is nearly ready. Pour it out into a clean bowl and let it cool for 10 minutes. This whole process takes around 8-10 minutes. Immediately pour it into a large mixing bowl, then let it cool for 20-30 minutes until it reaches a temperature just warmer than room temperature. If you care to measure, the butter should read 34°C-36°C or 93°F-96°F on a thermometer. It should not be hot, but it should not be too cool or it will stiffen up when you mix in the other ingredients if it is cold in your kitchen.
Immediately pour the browned butter out into a clean bowl and let it cool for 10-15 minutes.
Add brown sugar, white sugar, vanilla and nutmeg to the cooled brown butter and whisk to blend. Add whole egg and whisk until incorporated. Whisk in egg yolk until the mixture is smooth, glossy and creamy-looking, then whisk in baking soda and salt.
Add the flour and fold it in until mostly combined, then fold in chocolate chunks. Cover the bowl and place the bowl in the fridge while you preheat the oven.
Preheat your oven to 350°F. Line two large cookie sheets with parchment paper.
Use a 1.35-oz cookie scoop to portion dough into 14 pieces and roll into smooth balls. Place them onto prepared baking sheets, spacing them 3 inches apart. Flatten slightly and bake for 9-11 minutes until golden around the edges and still slightly gooey in the center (they will set as they cool). Let cookies cool for 1 minute on the baking sheet, sprinkle with flaky sea salt if desired and then transfer to a wire rack to cool completely.