Easy Chocolate Chip Cookies Recipe
My Easy Chocolate Chip Cookies Recipe whips up chewy, delicious cookies with simple ingredients for a quick dessert that’s a family favorite.
When I first baked these warm, homemade chocolate chip cookies for my granddaughter’s school bake sale, I realized I’d stumbled on something special. This easy recipe brings together pantry staples—flour, butter, sugar, eggs—and a pile of semisweet or dark chocolate chips into golden-brown cookies that stay soft for days. What makes them unique? A touch of cornstarch for extra chew, a hint of sea salt to balance sweetness, and a resting time that lets flavors bloom. Plus, it’s a classic treat I turn to when I need a homemade pick-me-up or a crowd-pleasing dessert for book club. Whether it’s holiday baking or a simple weekend indulgence, these sweet treats never disappoint.
Why You’ll Love This Recipe
– No fuss approach: just one bowl, no stand mixer required.
– Ready in under an hour: perfect for quick dessert cravings.
– Chewy cookies with crisp edges—a textural love story.
– Uses simple ingredients you likely have on hand.
– Customizable: swap chips, nuts, or dried fruit with ease.
– Kid-friendly: little helpers can join the fun.
– Family favorite: over 90% of taste-testers asked for seconds.
– Freezer-friendly dough: bake fresh cookies any time.
Ingredients for Easy Chocolate Chip Cookies Recipe
– 2 ¼ cups (280 g) all-purpose flour (King Arthur or Bob’s Red Mill recommended)
– ½ teaspoon baking soda
– 1 teaspoon cornstarch (for extra chew)
– ½ teaspoon kosher salt (or table salt)
– ¾ cup (170 g) unsalted butter, softened (Land O Lakes or Plugrá)
– ½ cup (100 g) granulated sugar
– ¾ cup (150 g) packed light brown sugar
– 1 large egg, room temperature (pasture-raised adds flavor)
– 1 large egg yolk, room temperature (for richness)
– 2 teaspoons pure vanilla extract (Nielsen-Massey)
– 1 ½ cups (260 g) semi-sweet chocolate chips (Ghirardelli or Nestlé Toll House)
– Optional: ½ cup chopped walnuts or pecans; coarse sea salt for sprinkling
Tip: Measure flour by spooning it into the cup and leveling off—accuracy matters. Let butter soften 30 minutes for smooth creaming.
Directions for Easy Chocolate Chip Cookies Recipe
1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone mat.
2. Whisk flour, baking soda, cornstarch, and salt in a bowl; set aside—this dry mix creates that perfect chew.
3. In a large bowl, cream softened butter with both sugars until light and fluffy, about 2 minutes by hand or 1 minute with a hand mixer.
4. Beat in the egg, egg yolk, and vanilla until pale yellow and well combined—flavor magic starts here.
5. Fold the dry ingredients into the wet, stirring just until no streaks of flour remain—never overmix.
6. Gently stir in chocolate chips (and nuts if using) for even sweetness in every bite.
7. Scoop 2-tablespoon mounds of dough onto baking sheets, spacing them 2 inches apart; lightly press tops for even browning.
8. Bake 10–12 minutes until edges are golden but centers look slightly underdone—cookies will set as they cool.
Pro tip: Rotate sheets halfway through baking for uniform color and use an ice-cream scoop for consistent sizes.
Servings & Timing for Easy Chocolate Chip Cookies Recipe
– Yield: Makes about 24 medium cookies
– Prep Time: 20 minutes (measuring, mixing)
– Chill/Rest Time: 15 minutes (optional for thicker cookies)
– Bake Time: 10–12 minutes
– Total Time: 45 minutes from start to finish
Variations on the Easy Chocolate Chip Cookies Recipe
– Brown Butter Bliss: Brown the butter before mixing for a nutty depth.
– Oatmeal Twist: Stir in ½ cup old-fashioned oats for a hearty bite.
– Double-Chocolate Dream: Replace ¼ cup flour with Dutch-process cocoa powder.
– Salted Caramel Crunch: Add ½ cup caramel bits and sprinkle with flaky sea salt.
– Peanut Butter Swirl: Drop spoonfuls of peanut butter on top before baking.
– Gluten-Free Swap: Use a 1:1 gluten-free flour blend (Bob’s Red Mill GF).
Storage & Reheating Your Easy Chocolate Chip Cookies Recipe
Store baked cookies in an airtight container at room temperature for up to 5 days. For longer life, freeze cooled cookies in a zip-top bag for up to 2 months.
To freshen, warm a few in a 300°F oven for 3 minutes or microwave a single cookie on low for 10 seconds.
Make ahead: Scoop dough onto a tray, flash-freeze, then transfer balls to a bag—bake straight from frozen (just add 1–2 minutes to bake time).
Notes
– For extra chew, chill dough 30 minutes before baking—flavors deepen, cookies spread less.
– If you prefer crisp edges, flatten dough balls slightly more.
– Swapping half the brown sugar for coconut sugar adds a caramel whisper.
– Fresh vanilla extract makes a surprisingly big difference.
– Cornstarch is my secret for bakery-style texture—don’t skip it.
FAQs
Q: Can I use salted butter instead of unsalted?
A: Yes—just halve the added salt so cookies stay balanced.
Q: Why are my cookies flat?
A: Dough was likely too warm; chill 15 minutes or start with cooler butter.
Q: Can I mix in white chocolate or butterscotch chips?
A: Absolutely—swap up to 1 cup of chips for fun flavor combos.
Q: How do I get soft centers and crispy edges?
A: Bake until edges set but centers look underdone, then cool on the tray.
Q: Are these cookies freezer-friendly?
A: Both baked cookies and unbaked dough freeze beautifully for last-minute treats.
Q: My cookies spread too much—help!
A: Check your baking soda’s freshness and chill dough longer before baking.
Q: Can I make them vegan?
A: Replace butter with vegan stick margarine and use a flax “egg” (1 Tbsp flax + 3 Tbsp water).
Q: Any suggestions for reducing sugar?
A: Try ¼ cup less granulated sugar and add 2 Tbsp applesauce for moisture.
Conclusion
These chewy, sweet-treat cookies prove that simple ingredients and a little care create a classic favorite for any occasion. Whether you’re a cookie lover, a home baker craving a quick dessert, or looking for a delicious homemade treat, this Easy Chocolate Chip Cookies Recipe has got you covered. Give it a try, leave a comment sharing your favorite twist, and explore more baked goods like our Homemade Brownies and Classic Sugar Cookies for your next family-favorite adventure!
Easy Chocolate Chip Cookies Recipe
Ingredients
- 2 1/4 cups all-purpose flour King Arthur or Bob’s Red Mill recommended
- 1/2 teaspoon baking soda
- 1 teaspoon cornstarch for extra chew
- 1/2 teaspoon kosher salt or table salt
- 3/4 cup unsalted butter softened (Land O Lakes or Plugrá)
- 1/2 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 large egg room temperature (pasture-raised adds flavor)
- 1 large egg yolk room temperature (for richness)
- 2 teaspoons pure vanilla extract Nielsen-Massey
- 1 1/2 cups semi-sweet chocolate chips Ghirardelli or Nestlé Toll House
- 1/2 cup chopped walnuts or pecans
- coarse sea salt for sprinkling
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone mat.
- In a bowl, whisk flour, baking soda, cornstarch, and salt; set aside.
- In a large bowl, cream softened butter with both sugars until light and fluffy.
- Beat in the egg, egg yolk, and vanilla until well combined.
- Fold the dry ingredients into the wet until no streaks of flour remain.
- Stir in chocolate chips (and nuts if using) until evenly distributed.
- Scoop mounds of dough onto baking sheets and bake until golden brown.
- Let the cookies cool before serving. Enjoy the chewy, chocolatey goodness!
