When I reach my hand into a cookie jar, these are the babies I want to pull out! Perfectly chewy, all dark chocolate, a dash of cinnamon, lil’ sea salt- yes please. Let’s crack into what makes these chocolate chip cookies so delicious and so, so easy to make!
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No Chill Time, No Fuss
I wanted to make a cookie that you could whip up, bake, & eat in as little time as possible. Who has time to chill cookie dough?? Okay, well maybe I “technically” do, but that’s besides the point!
When I want to eat cookies- it’s an emergency. I want cookies and I would like them ASAP, please. These are those cookies, friends! Mix em’, bake em’, eat em’ (say that ten times real fast with a cookie in your mouth).
This is not to throw shade towards the doughs that require chilling, as they have their merits and I love them with all of my heart. But when you’re looking to eat some cookies PRONTO, you can always fall back on these guys.
The Magic Ingredients
No, we’re not reinventing the metaphorical cookie wheel here- we’re just making cookies! So no hidden, secret, ancient, and/or mythological ingredients to reveal. I just think it’s always good to know why and how a cookie is the way it is.
- Dark Brown Sugar: with it’s deep, complex, caramel tones (contains more molasses than its light counterpart), this is my preferred sugar of in most situations! It’s what gives these chocolate chip cookies their perfect “chew”.
- Cinnamon: let’s just get this out of the way- I freaking love Cinnamon, okay? I wanted to bring another note of flavor to these cookies that would add some depth, but also an exciting little surprise with each bite.
- Dark Chocolate: you’ll be hard pressed to find me choosing milk chocolate over dark, so for those that know me this decision won’t come as a shock! I just love the slight bitterness it brings to bakes.
- Sea Salt: you’ll notice we’re not going overboard with the sea salt- it’s just a sprinkle on top before the bake! Again, like with the Cinnamon, I love the surprise salty bites you’re bound to get with these in the mix. Feel free to top your chocolate chip cookies with more post-bake!
Materials You’ll Need:
- Baking sheet(s)
- Parchment paper
- Standing Mixer fitted with paddle attachment
- Medium-sized mixing bowl
- Measuring cups and spoons
- Offset spatula
- Cookie scoop (1 1/2 – 2 tbsp. size)
If you’re a chewy-lover like me, I hope you’ll find some joy in these chocolate chip cookies! Like I said, I wanted you all to have a no-chill, no-fuss, slight variation on the classic cookie. Let me know what you think of the little changes!
Tag me on Instagram (@joshisbaking) if you make them – I want to see!
Happy baking, friends!Print
No chill time, no-fuss, perfectly chewy chocolate chip cookies! All dark brown sugar, a dash of cinnamon, and a little sea salt on top – these are my dream “cookie jar” cookies.
- 3 cups all-purpose flour
- 1 tsp. baking soda
- 1/4 tsp. cinnamon
- 1/2 tsp. kosher salt
- 1 cup (2 sticks) unsalted butter, room temp.
- 2 cups dark brown sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 2 cups dark chocolate chips
- Coarse sea salt for topping
- Preheat the oven to 375°F. Prep a baking sheet or two with parchment paper, set aside.
- Whisk together your flour, baking soda, cinnamon, and kosher salt in a medium-sized bowl. Set aside.
- In a standing mixer fitted with the paddle attachment, cream together your butter and dark brown sugar until light and fluffy (about 2 minutes, scraping down the bowl halfway through).
- Add both eggs and vanilla extract. Mix until fully incorporated.
- With the mixer on low, slowly add in your flour mixture. Then fold in your dark chocolate chips with a spatula.
- Using a cookie scoop (1 1/2-2 tablespoons), place about 8 scoops of cookie dough onto your prepared baking sheet, a few inches apart. Sprinkle a little sea salt on top of each.
- Bake at 375°F for 10 minutes (cookies will bake a little more as they cool). Let cool on the baking sheet for 10 minutes, then transfer to a separate rack to cool completely (sprinkle more sea salt on top if you’d like!). Repeat until all of your dough is gone.
- Yields about 24 cookies. Cookies will keep about about 2 weeks stored in an airtight container at room temperature.
- These cookies are perfectly chewy, mostly because they’re all dark brown sugar, but also in part because of the 10 minute bake time! They should have a little brown on top coming out of the oven and will continue to bake just a little as they cool.
- Not a fan of cinnamon? Feel free to leave it out! Nothing about the consistency will change & they’ll still be delicious. Though if we’re being honest- the cinnamon is one of my favorite parts about these babies.
- The “Cook Time” is listed as 10 minutes, which is for one tray of cookies. It will mostly likely take 2 or 3 trays, so about 30 minutes of total cook time, for you to use all of the dough (depending on the size of your trays).
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