September 4, 2023

No–Chill Ooey Gooey Chocolate Chip Cookies

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I must say that patience is one of my virtues, however I cannot say the same for some of the sweet tooth lovers out there. So I created a No–Chill Ooey Gooey Chocolate Chip Cookie recipe just for you.
No–Chill Ooey Gooey Chocolate Chip Cookies with snowflakes in the background.

What you’ll need to make this recipe

  • Special Equipment–Hand mixer–It is helpful but not necessary to make this recipe.
  • All purpose flour
  • Baking powder
  • Baking soda
  • Ground cinnamon
  • Salt
  • Unsalted butter
  • Dark brown sugar
  • Granulated sugar
  • Egg
  • Molasses
  • Vanilla extract
  • Chocolate chips and or chocolate chunks

A good cookie bakes on a good baking sheet! My favourite one to use is the Wilton 2105-966 Recipe Right Baking Sheet. It’s so easy to clean and the perfect size for smaller ovens!

King Arthur Baking

No–Chill Ooey Gooey Chocolate Chip Cookies image of ingredients.

Fun Fact

Who Invented the Chocolate Chip Cookie?

A closeup photo of chocolate chip sandwich cookies with icing and sprinkles.

In the 1930’s Ruth Graves Wakefield created one of the most iconic desserts, the chocolate chip cookie. The original recipe was called the Toll House Chocolate Crunch Cookie in honour of The Toll House Inn that Mrs.Wakefield operated with her husband.

Ruth Wakefield wanted to offer something different from the Butterscotch Nut Cookie that their patrons enjoyed. With the addition of Nestlé semi–sweet chocolate bar this new cookie was invented.

The recipe was later given to Nestlé. In return the payment was a lifetime supply of their beloved chocolate.

Here are a few cookie variations that were inspired by this American classic:
Chocolate chunk cookie
Double chocolate chip cookie
Oatmeal chocolate chip cookie
Peanut butter chocolate chip cookie
Triple chip chocolate chip cookie
Vegan chocolate chip cookie
White chocolate chip cookie

What is your favourite cookie?

Click–Butter? Oil? Shortening? Which fat makes the best chocolate chip cookies? | King Arthur Baking

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No–Chill Ooey Gooey Chocolate Chip Cookies with snowflakes in the background.

No–Chill Ooey Gooey Chocolate Chip Cookies


  • Author: Jordana Eloise
  • Total Time: 50–60 Minutes
  • Yield: 1617 Cookies 1x

Description

I must say that patience is one of my virtues, however I cannot say the same for some of the sweet tooth lovers out there. So I created a No–Chill Ooey Gooey Chocolate Chip Cookie recipe just for you 🙂


Ingredients

Units Scale
  • 1 3/4 cups (210g) all purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (113g) 1 stick unsalted butter *melted
  • 1/2 cup (107g) dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg at room temperature
  • 1 tablespoon fancy molasses
  • 3/4 teaspoon vanilla extract
  • 1/2 cup (85g) semi-sweet chocolate chips
  • 1/4 cup (43g) dark chocolate chips

*I use a combination of semi–sweet and dark chocolate chips and or chunks which gives a nice balance of sweetness with a touch of rich bitterness.

For more help with culinary conversions, see King Arthur Baking’s Ingredient Weight Chart.


Instructions

*No chilling is required for this recipe so get your ingredients and let’s bake some cookies.

  1. Start by measuring the butter and place it in a pot or pan.
  2. Then place the pot or pan on the stove and allow the butter to melt on a low temperature setting.
    Cubed butter in a pan on the stove.Partially melted butter in a small pot on the stove.
  3. Next, prepare one or two cookie sheets with parchment paper or reusable baking sheets.
  4. If you select parchment paper: *Try using clips on the sides of cookie sheets. This is to ensure that the paper doesn’t blow all over when the cookies are baking in the oven. I learned this helpful tip from an episode of  The Martha Stewart Show. This method has completely changed the final results with my cookie and quick bread recipes.
    Unbaked cookies on a cookie sheet with a #40 cookie scoop in the centre.
  5. While the butter is melting on the stove, select a large bowl for the wet ingredients and set it aside. The bowl that you use needs to be large enough to hold both the wet and dry ingredients. So err on the side of caution when choosing a bowl. It is easier to use a larger bowl than you think you need because it will give you more surface space to combine all of the ingredients. If you don’t have a large bowl, use what you’ve got. It may just take a couple of extra minutes to mix the ingredients and the results will be absolutely yummy.
  6. Just before the butter has completely melted, turn the heat off and remove the pan from the burner. Even if the butter is ¾ melted, remove the pan from the hot element. The residual heat from the pan will complete the melting process. You don’t want the butter to evaporate and lose moisture. This may result in a drier cookie when we want a soft, ooey gooey treat 😉 You may be tempted to put the heat at a high temperature setting. Please don’t do that. I have memories of my mother cooking everything on a high setting on the stove. In turn many dishes ended up burnt and unenjoyable. A slow and gentle process is what we are aiming for when melting the butter.
    Partially melted butter in a small pot on the stove.
  7. Next, measure the chocolate chips and or chocolate chunks and place them in a small bowl and set it aside.
  8. Then choose a medium sized bowl for the dry ingredients.
  9. Next, measure or weigh the all purpose flour and place it in the bowl. *Measuring flour using the method of spooning sifted flour into a measuring cup will yield the most accurate results. Scooping the measuring cup into the flour tends to pack the flour thus resulting in heavier baked goods. Learn more at King Arthur Baking’s Recipe Success Guide
  10. Then measure the baking powder and add it to the same bowl.
  11. Then measure and add the baking soda to the bowl.
  12. Next, measure out the ground cinnamon and add it to the bowl. *This is an optional ingredient. I love cinnamon and to me, it adds warmth and a subtle sweetness to recipes that’s so delicious and unexpected. The health benefits are an added bonus. I usually find that people that are not keen to cinnamon welcome it in small doses with various sweet or savoury recipes. Too much of anything never tastes good and that’s true for cinnamon as well.
  13. Next, measure then add the salt to the bowl with the dry ingredients.
    Unblended dry ingredients in a medium sized bowl.
  14. Then give everything a good stir for 30 seconds to fully combine all the ingredients.
  15. Next, pour the melted butter from the pan into the large bowl. The best way to do this is to use a rubber spatula. That way you will get as much of the butter out of the pan.
  16. Then measure out the dark brown sugar and granulated sugar and place it in the large bowl with the melted butter.
    Melted butter and sugars in a large red bowl.Melted butter and sugars in a large red bowl after three minutes of mixing.
  17. Start by whisking the melted butter and sugars or use a hand mixer for about 7 minutes to combine the ingredients. The total creaming process will take about 10 minutes in order to achieve a smooth and silky consistency. *I always take breaks during this stage. And that is to ensure that I don’t cut corners. After all, I want to enjoy my creation. You may be tempted to stop stirring, whisking or mixing long before the sugars are partially dissolved, but stick with it because you don’t want gritty cookies. This step also allows for some air to be incorporated in the butter and sugars which will give you lighter cookies. This is an important stage that does require some patience in order to have tasty results.
  18. Next, add a large egg and stir or whisk it into the mixture for about 30 seconds until the ingredients resemble a silky custard sauce.
    Melted butter and sugars in a large red bowl with an egg on the side.Combined melted butter, sugars and an egg in a large red bowl after six minutes of mixing.
  19. Next, add 1 tablespoon of molasses to the melted butter and sugars. Then combine the ingredients until they are smooth. About 30 seconds.
  20. Then measure and add the vanilla extract to the wet ingredients and combine until the ingredients are fully incorporated. About 15–20 seconds.
    Melted butter combined with sugars, molasses and an egg in a large red bowl with vanilla extract on the side.Combined wet ingredients in a large red bowl after eight minutes of mixing.
  21. At this point I usually give the dry ingredients another stir before adding them to the wet ingredients. This is the last opportunity to make sure that the ingredients are evenly distributed.
    Three separate bowls containing wet and dry ingredients and chocolate chips.
  22. Next, add the dry ingredients to the wet ingredients.
  23. Then gently fold or use a hand mixer on the lowest setting to incorporate the ingredients until they are almost just combined.
  24. Then save a tablespoon or two of chocolate chips and or chunks for the tops of the cookies before adding the rest to the wet and dry ingredients. I find that a few chips and chunks adds a more appealing look to the finished cookies.
  25. Next, add the remaining chocolate chips and or chocolate chunks to the mixture and continue to combine everything until the ingredients are just combined.
  26. You will find that the cookie dough will be quite soft at this point.
  27. This next step is optional however, the cookie dough will have more structure when you are forming them into balls if you allow the dough to rest. It also ensures that the cookies will spread less when they are baking in the oven.
  28. Next, let the cookie dough rest for 10 minutes so that the mixture can set up/firm up a bit.
    Cookie dough in a large red bowl after resting for ten minutes.
  29. Then preheat your oven to 325°F.
  30. Let’s bake some cookies:
  31. Start by selecting a cookie scoop or a tablespoon.
  32. #100 scoop (1 ⅛”) *This is about the same size if you are using a tablespoon to measure out the dough. Bake the cookies in the over for about for 5–6 minutes *If needed, rotate the pan after 5 minutes in the oven. Mine took a total of 5 minutes to bake in the oven. You will get around 30 cookies if you select this size scoop.
  33. #40 scoop (1 ⅝”) Bake the cookies for 7–8 minutes. *Rotate the pan after 5 minutes in the oven. Mine took 8 minutes to bake in the oven. I turned the oven off for the last minute of the baking process. You will get about 16–17 cookies if you select this size scoop.
  34. Next, scoop the cookie dough onto the prepared baking sheet/s. Once you drop the balls of dough onto the sheet, you may need to gently pat the edges with your fingertips so that the cookies will be more uniform when they are baking in the oven.
    Unbaked cookies on a cookie sheet.
  35. Next, if you are adding the remaining chocolate chips or chocolate chunks to the unbaked cookies, place them on at this point.
  36. Then put the cookie tray/s in the oven and bake for 5 minutes.
  37. In the meantime, set out a cooling rack for the cookie tray/s to rest on after you take the cookies out of the oven.
  38. Next, rotate the baking tray if you are using the #40 medium sized cookie scoop or if the cookies need another minute in the oven.
    Partially baked cookies in the oven.
  39. *Note: For tender and soft cookies, it is better to under bake them instead of over baking. If it looks like they are almost finished baking, turn the oven off and leave the cookies in the oven for an extra minute.
  40. Then take the baked cookies out of the oven and place the cookie sheets on cooling racks for about 10 minutes to rest and settle.
    Freshly baked cookies on a cookie sheet.
  41. Finally, place the baked cookies on the cooling rack to cool completely if you can wait that long.

No–Chill Ooey Gooey Chocolate Chip Cookies feature 2

Enjoy!!!

If you like my No–Chill Ooey Gooey Chocolate Chip Cookies recipe, give these a try:

Chewy Triple Chip Rye Cookies

Festive Red Velvet Cookies

Ruby Red Velvet Cookies

Rich Black Velvet Cookies

Notes

Last minute answered questions for this recipe:

Q: What substitute can I use instead of chocolate chips?
A: Any substitutions will work with this recipe. Use up to ¾ cup of your preferred ingredient. Caramel chips, and or nuts, raisins. The possibilities are really endless. Please take some pics and share, I would like to see what you have created.

Q: Is the ten minute rest time really necessary before baking the cookies?
A: Yes it is because it allows the cookie dough to firm up a bit before baking. 
*You can also form the cookie balls on the prepared cookie sheet and allow them to rest for ten minutes then place them in the oven. 

Q: Are these cookies freezer friendly?
A: Yes they are. You can store the baked cookies in the freezer for up to two months. Place the cookies in a well sealed container or reusable bag before placing them in the freezer for the best results.

*Note: For tender and soft cookies, it is better to under bake them instead of over baking. If it looks like the cookies are almost finished baking but they need an extra minute, turn the oven off and leave the cookies in the oven for that time.

  • Prep Time: 20–25 Minutes
  • Inactive Time: 10 Minutes
  • Cook Time: 7–8 Minutes
  • Category: Sweet Treats

Keywords: Cookies

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