30-Minute Chocolate Chip Cookies
By Second Helping Kitchen · Updated
- Prep Time
- 15 min
- Cook Time
- 11 min
- Total Time
- 30 min
- Servings
- 24 cookies
These chocolate chip cookies are for when the craving hits and you don't want to wait around for dough to chill. Crisp edges, soft chewy centers, and pools of melted chocolate in every bite.
The trick is browning the butter just slightly and using a mix of brown and white sugar — it gives you bakery-style flavor without an overnight rest in the fridge.
Why You'll Love This Recipe
- No chilling — mix, scoop, and bake.
- Crisp edges with soft, chewy centers.
- Uses ingredients you probably already have on hand.
Ingredients You'll Need
- 1 cup unsalted butter, melted and slightly cooled
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 cups semi-sweet chocolate chips
- Flaky sea salt, for topping (optional)
Step-by-Step Instructions
- 1
Preheat the oven to 375°F and line two baking sheets with parchment paper.
- 2
In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
- 3
Whisk in the eggs and vanilla extract until the mixture is glossy and slightly lightened in color.
- 4
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Add to the wet ingredients and stir with a spatula just until combined.
- 5
Fold in the chocolate chips, reserving a small handful to press onto the tops of the cookies before baking.
- 6
Scoop 2-tablespoon portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
- 7
Bake for 9-11 minutes, until the edges are set and lightly golden but the centers still look slightly underdone.
- 8
Sprinkle with flaky sea salt if using, then let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tips for Success
- Slightly underbaking is the secret to a chewy center — the cookies finish setting as they cool.
- Weigh your flour (about 130g per cup) if you have a kitchen scale — it's the most common reason cookies turn out too dense.
- For extra-thick cookies, refrigerate the scooped dough balls for 15-20 minutes before baking.
Nutrition Facts
Per serving. Estimated, for informational purposes only.
- Calories
- 198
- Fat
- 10g
- Saturated Fat
- 6g
- Carbohydrates
- 26g
- Fiber
- 1g
- Sugar
- 17g
- Protein
- 2g
- Sodium
- 140mg
Frequently Asked Questions
Do I really not need to chill the dough?
Correct — because the butter is melted rather than creamed, the dough is workable right away and the cookies still bake up thick and chewy without a rest in the fridge.
Can I freeze the cookie dough?
Yes — scoop the dough into balls, freeze on a tray until solid, then transfer to a freezer bag. Bake straight from frozen, adding 1-2 extra minutes.
Why are my cookies spreading too thin?
This usually means the butter was too warm when mixed in, or the dough wasn't measured precisely. Let melted butter cool for a few minutes before mixing, and measure flour by weight if possible.
