Soft & Chewy No-Chill Chocolate Chip Cookies

If there’s one cookie I bake on repeat when I need that cozy, bakery-style chocolate chip cookie — but don’t want to wait around or chill dough — this is the one. These no-chill cookies come together in minutes, bake up soft and chewy with gooey centers and lightly crisp edges, and they seriously taste like they came from your favorite local bakery — except you made them in your own kitchen under 30 minutes. The secret? A mix of sugars for deep caramel flavor, a touch of cornstarch for that soft texture, and lots of chocolate in every bite. These cookies stay tender for days and are dangerously easy to make.

INSTRUCTIONS

1. Preheat your 6-Slice InstantHeat™ Air Fryer Toaster Oven to 350°F / 175°C and line a baking sheet with parchment paper. 
   
2. In a large bowl, beat the room-temperature butter wit both sugars for 2-3 minutes until light and fluffy. This step is key for soft, tender cookies.
3. Add the eggs and vanilla extract and mix until smoothy and creamy.
4. In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt.
5. Add the dry ingredients into the wet and fold gently until just combined.
6. Fold in both the semi-sweet chocolate chips and mini chocolate chips until evenly distributed.
7. Scoop dough with a medium cookie scoop onto the prepared baking sheet.
8. Bake at 350°F / 175°C for 8–10 minutes. Pull them out when the edges look set but the centers are still soft. They continue to bake on the hot sheet after you pull them. 
   
9. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack or enjoy warm straight from the tray.