Quick Description
These Easy Chocolate Chip Cookies are soft, chewy, perfectly sweet, and unbelievably simple to make. With a blend of granulated and brown sugar plus softened butter, these cookies bake up with golden edges, gooey centers, and rich chocolate in every bite. Perfect for beginners, busy bakers, or anyone craving warm homemade cookies fast!
Servings & Timing
- Servings: 18–24 cookies
- Prep Time: 10 minutes
- Chill Time (optional): 20–30 minutes
- Bake Time: 10–12 minutes
- Total Time: 20–40 minutes
Ingredients List
Wet Ingredients
- ½ cup (1 stick) butter, very soft (some melted spots are ideal)
- ½ cup granulated sugar
- ½ cup brown sugar (light or dark for extra chewiness)
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
Mix-ins
- 1 cup chocolate chips (semi-sweet, dark, or milk)
Instructions
Step 1: Cream the Butter & Sugars
In a large bowl, mix the softened butter, granulated sugar, and brown sugar until creamy, smooth, and well combined.
Soft patches of melted butter help the dough blend easily.
Step 2: Add Egg & Vanilla
Mix in the egg and vanilla extract until fully incorporated.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt.
Add the dry mix to the wet bowl and stir until a soft dough forms.
Step 4: Add Chocolate Chips
Fold in the chocolate chips evenly throughout the dough.
Step 5: Chill (Optional but Recommended)
Chill the dough for 20–30 minutes for thicker, chewier cookies.
If you’re in a hurry, you can skip this step.
Step 6: Shape & Bake
Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Scoop tablespoons of dough and place them 2 inches apart.
Bake for 10–12 minutes, or until edges are golden and centers still look slightly soft.
Step 7: Cool & Serve
Let cookies cool on the sheet for 5 minutes before transferring to a rack.
Enjoy warm and gooey or let them firm up completely.
Additional Notes
- Extra Chewy Cookies: Add +2 tablespoons brown sugar.
- Crispier Cookies: Flatten dough balls slightly before baking.
- Thicker Cookies: Chill the dough longer (up to overnight).
- Salted Butter: Can be used — reduce added salt to ¼ tsp.
Dietary Info
- Vegetarian
- Gluten-Free Option: Use 1:1 gluten-free flour.
- Lower Sugar Option: Reduce sugar by ¼ cup (texture slightly less chewy).
Recipe Variations & Serving Suggestions
- Double Chocolate: Add 2 tbsp cocoa powder + chocolate chunks.
- Nutty Cookies: Add chopped pecans or walnuts.
- Stuffed Cookies: Wrap dough around chocolate squares or caramel.
- M&M Cookies: Replace chips with colorful candies.
Storage & Make-Ahead
- Room Temp: Up to 5 days in an airtight container.
- Fridge: Dough keeps 3 days.
- Freezer: Freeze dough balls for 2 months — bake straight from freezer (add 1 min).
- Baked Cookies: Freeze baked cookies for up to 3 months.
FAQs
Q: My cookies spread too much — why?
Butter was too melted OR dough wasn’t chilled. Chill longer for thicker cookies.
Q: Can I make jumbo cookies?
Yes! Scoop double-size portions and bake 13–15 minutes.
Q: Can I reduce sweetness?
Yes — use ¼ cup each of brown and white sugar.
