Easy Chocolate Chip Cookies Recipe
These ultra-simple chocolate chip cookies are big, soft, and buttery, made without a mixer or refrigeration. Perfectly golden with melty chocolate chips, they’re ready in minutes and ideal for any cookie craving.
Yield: 13 large or 26–30 small cookies
Total Time: 20 minutes
Cuisine: American
Course: Dessert
Keyword: Chocolate Chip Cookies Recipe
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp salt
- 1/2 tsp baking soda
- 175g (12 tbsp) unsalted butter, cut into small cubes (about 6 oz or 1.5 US sticks)
- 1/2 cup packed brown sugar (light or dark)
- 1/2 cup caster sugar (granulated sugar in the US)
- 1 large egg
- 1 egg yolk
- 2 tsp vanilla extract
- 1 1/4 cups semi-sweet chocolate chips, divided
Instructions
1. Preheat the Oven
Preheat oven to 350°F (180°C) for standard or 320°F (160°C) for fan/convection ovens. Position the oven rack in the center.
2. Line the Baking Sheets
Line two baking trays with parchment paper.
3. Mix Dry Ingredients
In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.
4. Melt the Butter
Place the butter in a large heatproof bowl and microwave until nearly melted (about 25 seconds for room temperature butter, or 40 seconds for butter from the fridge). Whisk to finish melting.
5. Combine Sugars and Wet Ingredients
Add the brown and white sugars to the melted butter and whisk vigorously for about 15 seconds. Add the egg, egg yolk, and vanilla extract, whisking for another 15 seconds until well combined.
6. Add Dry Ingredients
Gradually add the flour mixture to the wet ingredients, stirring until almost fully combined. Add 1 cup of the chocolate chips and stir until evenly distributed. Allow the batter to stand for 5 minutes to firm up slightly for easy scooping.
7. Shape the Cookies
For large cookies: Scoop dough using a 1/4 cup or ice cream scoop and place on the baking trays about 2 inches (5 cm) apart. Top each mound with a few of the remaining chocolate chips for a prettier surface.
For small cookies: Scoop dough using 1.5 tablespoons or half an ice cream scoop, spacing them about 1.75 inches (4 cm) apart. Top with additional chocolate chips.
8. Bake the Cookies
Bake one tray at a time.
- Large Cookies: Bake for 8 minutes, then rotate the tray and bake an additional 3 minutes (11 minutes total).
- Small Cookies: Bake for 6 minutes, then rotate the tray and bake another 3 minutes (9 minutes total).
The cookies should be golden at the edges and pale golden on top. They will be slightly puffed but will settle as they cool.
9. Cool and Serve
Let the cookies cool on the tray for a few minutes, allowing them to finish cooking. Enjoy your warm, gooey chocolate chip cookies!
Tips
- Brown Sugar: Light or dark brown sugar both work, adding rich flavor and moisture to the cookies.
- Chocolate Chips: Reserve a portion of the chocolate chips for topping the cookies before baking for a professional, finished look.
- For High Altitude Baking: Adjust baking times and oven temperature as needed based on your altitude.
Enjoy these effortlessly delicious chocolate chip cookies fresh from the oven!