This is the cookie recipe I come back to whenever I need a moment of quiet in the kitchen. It is simple, honest, and forgiving. The dough comes together in one bowl, and the cookies bake into golden rounds with chewy centers and crisp edges.
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I have tested this recipe many times, adjusting the butter temperature and resting time. The result is a cookie that feels both familiar and special. You can make it with your kids, or alone with a cup of tea.
There is a small experiment at the end if you feel curious. But first, let us bake.
Why You'll Love This Recipe
About the Ingredients
1 ¾ cups (220g) all-purpose flour
Use unbleached for a slightly nuttier flavor. You can substitute 1:1 gluten-free flour blend.
½ teaspoon baking soda
Make sure it is fresh for proper lift. If in doubt, test it in vinegar.
½ teaspoon salt
Fine sea salt dissolves evenly. If using flaky salt, reduce to ¼ teaspoon.
½ cup (1 stick / 113g) unsalted butter, melted
Melted butter gives a denser, chewier texture. For a lighter cookie, use softened butter and cream it.
½ cup (100g) granulated sugar
Regular white sugar. You can use coconut sugar for a deeper flavor.
½ cup (100g) packed light brown sugar
Brown sugar adds moisture and chew. Dark brown will give a stronger molasses flavor.
1 large egg
Room temperature egg blends more smoothly. If cold, place in warm water for 5 minutes.
1 teaspoon vanilla extract
Use pure vanilla if possible. You can also scrape half a vanilla bean.
1 ½ cups (270g) semisweet chocolate chips
Feel free to use dark or milk chocolate. Chop a bar for irregular pools of chocolate.
Tips & Tricks
Measure flour correctly
spoon it into the cup and level with a knife. Too much flour makes dry cookies.
- Do not overmix the dough after adding flour. Mix until just combined to keep cookies tender.
- Chill the dough for at least 30 minutes if you have time. This prevents spreading and deepens flavor.
Pro Tips
Step-by-Step Instructions
1. Preheat and prep
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper. This temperature gives golden edges and soft centers.
2. Mix dry ingredients
In a medium bowl, whisk together flour, baking soda, and salt. Set aside. This ensures even distribution.
3. Combine sugars and butter
In a large bowl, whisk melted butter, granulated sugar, and brown sugar until smooth. No lumps should remain. The mixture will be glossy.
4. Add egg and vanilla
Whisk in the egg and vanilla until fully incorporated. The mixture should look creamy and slightly thickened.
5. Fold in dry ingredients
Add the dry mixture to the wet. Use a spatula to fold until just combined. A few streaks of flour are okay.
6. Add chocolate chips
Gently fold in the chocolate chips. Do not overmix, or the chips may melt into the dough.
7. Scoop the dough
Scoop rounded tablespoons (about 1.5 tablespoons each) onto the prepared sheets, spacing them 2 inches apart. They will spread.
8. Bake to perfection
Bake for 10-12 minutes, until the edges are golden brown and the centers look slightly underdone. The tops should be set but soft. For crispier cookies, add 2 minutes.
9. Cool and enjoy
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. They will continue to set as they cool.
Delicious Variations
- Add ½ cup chopped walnuts or pecans for a crunchy texture.
- Swap chocolate chips for white chocolate and dried cranberries.
- Add 1 teaspoon cinnamon and a pinch of nutmeg for a spiced version.
How to Store Easy Chocolate Chip Cookie Recipe
Refrigerator
Store in an airtight container at room temperature for up to 5 days. For longer, keep in the fridge for up to 2 weeks.
Freezer
Freeze baked cookies for up to 3 months. You can also freeze the dough balls and bake from frozen, adding 2 minutes to the bake time.
Reheating
Warm cookies in a 300°F (150°C) oven for 5 minutes or microwave for 10-15 seconds to revive the gooey centers.
Frequently Asked Questions
Q: Can I use salted butter instead of unsalted?
Yes, but reduce the added salt to ¼ teaspoon. Salted butter adds enough saltiness for most palates.
Q: Why did my cookies spread too much?
Likely the butter was too warm or the dough wasn't chilled. Chill the dough for at least 30 minutes before baking, and make sure your butter is melted but not hot.
Q: Can I make the dough ahead of time?
Absolutely. You can refrigerate the dough for up to 48 hours. Let it sit at room temperature for 10 minutes before scooping.
Q: How do I get chewy cookies?
Use more brown sugar than white, and take the cookies out when the edges are just golden. The centers will look soft – that's good.
Q: Can I freeze the cookie dough?
Yes. Scoop the dough into balls, freeze on a tray, then transfer to a zip-top bag. Bake from frozen, adding 2 minutes to the time.
I hope these cookies bring you a moment of warmth. If you try them, let me know how they turn out. Breathe, then unplug.
Easy Chocolate Chip Cookie Recipe
Easy Chocolate Chip Cookie Recipe that yields soft, chewy cookies with crispy edges and gooey centers. Simple ingredients, ready in 50 minutes.
🧂 Ingredients
- 1 ¾ cups (220g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick / 113g) unsalted butter, melted
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups (270g) semisweet chocolate chips
📋 Instructions
- 1Preheat and prep — Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper. This temperature gives golden edges and soft centers.
- 2Mix dry ingredients — In a medium bowl, whisk together flour, baking soda, and salt. Set aside. This ensures even distribution.
- 3Combine sugars and butter — In a large bowl, whisk melted butter, granulated sugar, and brown sugar until smooth. No lumps should remain. The mixture will be glossy.
- 4Add egg and vanilla — Whisk in the egg and vanilla until fully incorporated. The mixture should look creamy and slightly thickened.
- 5Fold in dry ingredients — Add the dry mixture to the wet. Use a spatula to fold until just combined. A few streaks of flour are okay.
- 6Add chocolate chips — Gently fold in the chocolate chips. Do not overmix, or the chips may melt into the dough.
- 7Scoop the dough — Scoop rounded tablespoons (about 1.5 tablespoons each) onto the prepared sheets, spacing them 2 inches apart. They will spread.
- 8Bake to perfection — Bake for 10-12 minutes, until the edges are golden brown and the centers look slightly underdone. The tops should be set but soft. For crispier cookies, add 2 minutes.
- 9Cool and enjoy — Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. They will continue to set as they cool.
