Why You’ll Love This Recipe
- Quick and easy – No complicated steps, just mix, scoop, and bake.
- Minimal ingredients – Uses pantry staples, so no special grocery trips are needed.
- Perfect texture – Soft, chewy centers with crispy edges.
- Customizable – Add nuts, different chocolates, or even a sprinkle of sea salt.
- No chilling required – You can bake them right away!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter
- Granulated sugar
- Brown sugar
- Egg
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Chocolate chips
Directions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
- Add the egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the chocolate chips.
- Using a spoon or cookie scoop, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 8-10 minutes or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Servings and Timing
- Servings: Makes about 24 cookies
- Prep Time: 10 minutes
- Cook Time: 8-10 minutes
- Total Time: 20 minutes
Variations
- Chunky cookies – Use chocolate chunks instead of chips for a richer bite.
- Nutty flavor – Add chopped walnuts or pecans.
- Double chocolate – Mix in cocoa powder for a chocolate base.
- Salted caramel – Drizzle caramel over baked cookies and sprinkle with sea salt.
- Oatmeal chocolate chip – Replace some of the flour with oats for a chewy texture.
Storage/Reheating
- Room temperature: Store cookies in an airtight container for up to 5 days.
- Freezing dough: Scoop dough onto a baking sheet and freeze. Transfer to a freezer bag and bake directly from frozen (add 2 extra minutes).
- Freezing baked cookies: Store in an airtight container for up to 3 months. Thaw at room temperature.
- Reheating: Warm cookies in the microwave for 10-15 seconds to restore softness.
FAQs
How do I keep my cookies soft?
Store them in an airtight container with a slice of bread to retain moisture.
Can I use salted butter?
Yes, but reduce the added salt in the recipe by half.
Do I need to chill the dough?
No, but chilling for 30 minutes can enhance flavor and texture.
Can I use dark chocolate instead of milk chocolate?
Absolutely! Dark chocolate adds a richer taste.
Why did my cookies turn out flat?
This could be due to butter being too soft or expired baking soda. Try chilling the dough before baking.
Can I make these cookies gluten-free?
Yes, use a 1:1 gluten-free flour substitute for best results.
What’s the best way to measure flour?
Spoon the flour into a measuring cup and level it off—don’t pack it down.
Can I make these cookies without eggs?
Yes, substitute the egg with applesauce (¼ cup) or a flaxseed egg.
Why are my cookies too cakey?
Too much flour or overmixing can lead to a cakier texture. Try using a little less flour.
Can I add other mix-ins?
Yes! Try M&Ms, coconut flakes, or dried fruit for variety.
Conclusion
This easy chocolate chip cookie recipe is the perfect go-to for a quick and satisfying homemade treat. Whether you enjoy them fresh out of the oven or store them for later, they are guaranteed to be a hit. Give this recipe a try and enjoy the warm, gooey goodness of homemade cookies anytime.
Easiest Chocolate Chip Cookie Recipe
This easy chocolate chip cookie recipe is the perfect no-fuss way to bake soft, chewy cookies in under 30 minutes! Made with simple ingredients, these homemade cookies are loaded with gooey chocolate chips and have a rich, buttery flavor. Perfect for beginners or quick cravings!
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Total Time: 20–22 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups semisweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla extract, then mix until fully combined.
- In another bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chocolate chips.
- Scoop tablespoon-sized dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes or until the edges are golden brown but the centers are still soft.
- Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.
- Enjoy warm with a glass of milk!
Notes
- For extra chewy cookies, chill the dough for 30 minutes before baking.
- Want crispy edges? Use melted butter instead of softened butter.
- Swap semisweet chips for milk chocolate, dark chocolate, or white chocolate chips!
