Outline
- Easy Cookie Recipe (Title)
- Short Intro Paragraph
- Full Recipe Introduction
- H2 Why You’ll Love This Recipe
- H2 Ingredients
- H2 Directions
- H2 Servings & Timing
- H2 Variations
- H2 Storage & Reheating
- H2 Notes
- H2 FAQs
- H2 Conclusion
Easy Cookie Recipe
This easy cookie recipe is the perfect simple recipe for busy days—soft, buttery, and ready in under an hour.
I’ve always loved homemade treats, and these classic cookies bring baking fun right to your kitchen counter. Let me explain why this quick and easy batch has become a family favorite, especially when you need a quick dessert that still feels special.
Full Recipe Introduction
You know what? There’s something wonderfully nostalgic about pulling a fresh tray of cookies from the oven—the scent, the warm gooey centers, the joy on little faces. These easy cookies strike a balance between crisp edges and soft middles, thanks to a bit of brown sugar and the right chill time. Growing up, my own mother swore by this base, and I’ve tweaked it over the years—adding just a pinch more vanilla here, swapping half the butter for Greek yogurt there—to make it even tastier and a touch lighter. Whether you’re whipping up after-school snacks or sending a batch off as homemade holiday gifts, these delicious snacks never disappoint.
Why You’ll Love This Recipe
- No oven dramas—straightforward steps anyone can follow
- Ready in under 45 minutes (including quick chilling)
- Soft-centered with crisp edges—hello, texture heaven
- Pantry-friendly ingredients you likely have on hand
- Perfect for gift boxes, lunchboxes, or impromptu guests
- Child-friendly: let the kiddos mix and shape
- Easy to customize—chocolate chips, nuts, dried fruit
- A reliable family favorite that rarely lasts long!
Ingredients
• 2 ½ cups all-purpose flour (spooned and leveled; swap half for whole wheat for extra fiber)
• 1 tsp baking soda (Aluminum-free for cleaner flavor)
• ½ tsp fine sea salt (balances sweetness)
• 1 cup unsalted butter, softened (European-style if you like a richer taste)
• 1 cup granulated sugar (for light crispness)
• ½ cup packed light brown sugar (for chewiness and depth)
• 1 large egg plus 1 yolk, room temperature (yolk adds richness)
• 2 tsp pure vanilla extract (Madagascar or Mexican, your pick)
• 1 cup semi-sweet chocolate chips (or white chocolate for a sweet twist)
• Optional mix-ins: ½ cup chopped nuts, sprinkles, or dried cranberries
Directions
- Preheat & Prep
Preheat your oven to 350°F. Line two baking sheets with parchment paper or use a nonstick baking mat—this little step means no scrubbing later. - Dry Mix
In a medium bowl, whisk flour, baking soda, and salt until evenly blended—this helps each cookie puff up just right. - Cream Butter & Sugars
Using a stand mixer or handheld beaters, cream butter and both sugars on medium speed until light and fluffy (about 2–3 minutes). You’ll see tiny air bubbles—that’s your secret to a tender crumb. - Eggs & Vanilla
Beat in the egg and extra yolk, one at a time, scraping the bowl sides. Stir in vanilla until fully mixed—no streaks of yellow. - Combine & Add Chips
With the mixer on low, gradually add your flour mixture. Pause mixing when you still see a few dry streaks—then finish folding by hand. Toss in the chocolate chips (and any mix-ins), stirring just until you spot pockets of chips. - Chill the Dough
Scoop dough balls (about 2 tbsp each) onto a plate, cover, and chill for at least 15 minutes—this prevents spreading, so you get that chewy center everyone raves about. - Shape & Bake
Place dough balls 2 inches apart on prepared sheets. Bake one tray at a time for 10–12 minutes, until edges are golden but centers still look slightly underdone—carryover heat will finish them. - Cool & Enjoy
Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack. Snack while warm or store once fully cooled.
Servings & Timing
Yield: Makes about 24 classic cookies
Prep Time: 15 minutes active, 15 minutes chilling
Bake Time: 10–12 minutes per batch
Total Time: Around 45 minutes from start to finish
Variations
• Chocolate Lover’s Twist: Fold in ½ cup chopped dark chocolate instead of chips.
• Nutty Crunch: Stir ½ cup toasted pecans or walnuts for extra texture.
• Oatmeal Upgrade: Swap ½ cup flour for oats for a chewy, hearty bite.
• Citrus Zing: Add 1 tsp finely grated orange zest to brighten the flavor.
• Gluten-Free Swap: Use a 1:1 gluten-free flour blend; chill the dough longer.
• Vegan Version: Replace butter with vegan spread and egg with flax egg.
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days; layer sheets of parchment to avoid sticking. Freeze baked cookies for up to 3 months—thaw at room temperature for 10–15 minutes before serving. To freshen refrigerated dough, bake straight from the fridge, adding an extra minute or two to baking time.
Notes
I once overbaked a tray by two minutes and learned that a slightly underbaked center is actually key for that melt-in-your-mouth feel. If you like extra chew, add a teaspoon of molasses or swap half the granulated sugar for brown sugar. For ultra-flat cookies, flatten dough balls slightly before baking—just be aware they’ll crisp more.
FAQs
Q: Can I skip chilling the dough?
A: You could, but the cookies will spread thin and bake too crisp. Fifteen minutes does wonders!
Q: Why are my cookies cakey instead of chewy?
A: Check your measurements—too much flour or baking soda can give cake-like lift.
Q: Can I freeze raw dough?
A: Absolutely—shape balls, freeze on a tray, then store in a bag; bake straight from frozen, adding a few extra minutes.
Q: My cookies stick—what’s wrong?
A: Make sure your sheet is lined or well-greased; let cookies cool slightly before moving.
Q: How do I make them dairy-free?
A: Swap butter for a plant-based spread and use a flax “egg” (1 tbsp ground flax + 3 tbsp water).
Q: Trouble with flat cookies?
A: Your oven might run hot—try lowering temperature by 10°F or chilling dough longer.
Q: Any tips for uniform cookies?
A: Use a cookie scoop for even sizing and bake similar-sized cookies together.
Q: Can I use brown sugar alone?
A: You can, but a mix of white and brown gives the best balance of crisp edge and tender center.
Conclusion
These Easy Cookie Recipe classics are simple, quick, and endlessly adaptable—exactly what you need for impromptu baking fun or a reliable family favorite. Give them a try, then come back and let me know: how did you customize yours? If you loved this quick dessert, you might also enjoy my Snickerdoodle S’mores Bars or Triple Chocolate Chunk Cookies—happy baking!
Easy Cookie Recipe
Ingredients
- 2 ½ cups all-purpose flour spooned and leveled
- 1 tsp baking soda Aluminum-free for cleaner flavor
- ½ tsp fine sea salt balances sweetness
- 1 cup unsalted butter softened
- 1 cup granulated sugar for light crispness
- ½ cup packed light brown sugar for chewiness and depth
- 1 large egg plus 1 yolk egg and yolk room temperature
- 2 tsp pure vanilla extract Madagascar or Mexican, your pick
- 1 cup semi-sweet chocolate chips
- ½ cup optional mix-ins: chopped nuts, sprinkles, or dried cranberries
Instructions
- Preheat your oven to 350°F. Line two baking sheets with parchment paper or use a nonstick baking mat.
- In a medium bowl, whisk flour, baking soda, and salt until evenly blended.
- Using a stand mixer or handheld beaters, cream butter and both sugars until light and fluffy.
- Beat in the egg and extra yolk, one at a time, then stir in vanilla until fully mixed.
- Gradually add the flour mixture into the wet ingredients, then mix in the chocolate chips (and any mix-ins) by hand.
- Scoop dough balls onto a plate, cover, and chill for at least 15 minutes.
- Place dough balls on prepared sheets and bake for 10–12 minutes until edges are golden but centers still look underdone. Cool on a wire rack.
