Some days, all I want is a warm chocolate chip cookie. You know the kind—golden at the edges, soft in the middle, still warm enough to melt the chocolate on your fingers. I’ve baked more batches than I care to admit, but this one? This is the one I keep coming back to. These chocolate chip cookies are fuss-free and ridiculously good. We’re talking about a simple mix of butter, brown sugar, a splash of vanilla, and just enough flour to hold everything together. No fancy chill time. No stand mixer needed. Just grab a bowl, a spoon, and about 30 minutes. That’s it. The result? Cookies with crisp edges, chewy middles, and pockets of melted chocolate in every bite. Whether you’re baking for a lazy Sunday, trying to bribe your coworkers, or just want a reliable treat for yourself, this recipe’s got you. Oh, and yes—it’s the perfect excuse to eat the dough by the spoonful. (Don’t look at me like that, we all do it.)
Table of Contents
- 1) Key Takeaways
- 2) Easy Chocolate Chip Cookies Recipe
- 3) Ingredients for Chocolate Chip Cookies
- 4) How to Make Chocolate Chip Cookies
- 5) Tips for Making Chocolate Chip Cookies
- 6) Making Chocolate Chip Cookies Ahead of Time
- 7) Storing Leftover Chocolate Chip Cookies
- 8) Try these Dessert Recipes next!
- 9) Chocolate Chip Cookies
- 10) Nutrition
1) Key Takeaways
- These chocolate chip cookies are soft in the middle, crisp at the edges.
- You don’t need a mixer, just a bowl and spoon.
- They bake fast and freeze well too.
- The dough doesn’t require chilling. Big win.
2) Easy Chocolate Chip Cookies Recipe
When I need comfort, I bake. And nothing comforts quite like a batch of warm chocolate chip cookies. The smell alone is half the therapy. What makes this chocolate chip cookies recipe my go-to is how little effort it takes. I’ve made these on tired weeknights, rainy afternoons, and once when the power flickered during a storm.
The chocolate chip cookies come out just right—chewy centers, golden edges, and enough gooey chocolate in every bite to win anyone over. You don’t need a mixer. You don’t even need to chill the dough. You just need a bowl, a spoon, and a few minutes of your time.
Even when I mess up and forget to preheat the oven or accidentally pour in too many chips (is that really a mistake?), they still turn out fine. Baking recipes cookies like this one remind me that not everything has to be perfect to be good.
3) Ingredients for Chocolate Chip Cookies
Unsalted Butter: I melt the butter so it blends fast. That’s how you get soft cookies without needing a mixer.
Brown Sugar: This gives the cookies their chewy centers and a rich, almost caramel-like flavor. I always pack it in tight.
Granulated Sugar: A little white sugar balances the brown. It helps the edges crisp up while the center stays tender.
Vanilla Extract: A splash of vanilla adds warmth. I measure with my heart but officially, it’s one teaspoon.
Egg: Just one large egg. It brings the dough together and gives the cookies that nice chewy texture.
All-Purpose Flour: Use enough to hold the dough but not so much that it dries the cookie. I use the spoon and level method.
Baking Soda: It gives the cookies lift and keeps them soft. Skip this and you’re in flat territory.
Salt: A pinch sharpens all the other flavors. Don’t leave it out.
Chocolate Chips: I go with semi-sweet. Three-fourths of a cup is a good start, but nobody said no to a few extras.
4) How to Make Chocolate Chip Cookies
Step 1. Preheat your oven to 350°F. Line a baking sheet with parchment paper. That way, nothing sticks and clean-up stays easy.
Step 2. In a mixing bowl, stir the melted butter with both sugars until smooth. I use a whisk, but a fork works too.
Step 3. Add the vanilla and egg. Stir until it looks thick and glossy. No need to overthink it. Just mix until it’s all combined.
Step 4. Toss in the flour, baking soda, and salt. Stir gently until the dough comes together. It should be soft, not sticky.
Step 5. Fold in those chocolate chips. Try not to eat the dough now. Or do. I’m not judging.
Step 6. Scoop tablespoon-sized balls onto the baking sheet. Leave some space so they have room to spread.
Step 7. Bake for 8 to 10 minutes. Look for golden edges and soft middles. Don’t wait for them to look done—cookies keep cooking once they’re out.
Step 8. Let them cool a bit on the sheet, then move to a wire rack. Or eat one right away while the chips are still melty. Your call.
5) Tips for Making Chocolate Chip Cookies
If you want cookies with crisp edges and chewy middles, don’t overbake. They should still look a bit underdone in the center when you pull them out. Trust me, they’ll firm up as they cool.
Use room temperature ingredients. Cold eggs and melted butter don’t mix well. Your dough will come together smoother if everything’s the same temp.
I always keep a batch of this dough in the freezer. Just roll it into balls, freeze, and bake when needed. This way, I can have a chocolate chip cookie (or three) whenever the mood hits. The best cookie recipes are the ones that fit your life, and this one does.
6) Making Chocolate Chip Cookies Ahead of Time
I often make this dough in advance. It stores well and honestly, the cookies taste better the next day. The flour has time to soak up the flavors and the texture gets even richer.
If you’re prepping for an event or planning treats for the week, you can scoop the dough into balls and freeze them. That way, you can pop them right into the oven whenever you need them.
Even if you chill the dough for just an hour before baking, it’ll deepen the flavor. These cake baking recipes don’t always need fancy steps, but a short rest can take them from good to amazing.
7) Storing Leftover Chocolate Chip Cookies
Keep your leftover cookies in an airtight container on the counter. They’ll stay soft for up to five days. I like to tuck a slice of bread in with them—it keeps them from drying out. Weird, but it works.
Reheat one in the microwave for 10 seconds if you want that just-baked feel. Warm cookie, melty chocolate, and no clean-up? Yes, please.
You can also freeze baked cookies. Wrap them tight and stash them away for a rainy day. Easy dessert recipes like this deserve a long shelf life.
8) Try these Dessert Recipes next!
9) Chocolate Chip Cookies
Chocolate Chip Cookies Recipe That Melts in Your Mouth
Ingredients
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.
- Add in the vanilla extract and the egg. Mix until fully combined.
- Stir in the flour, baking soda, and salt. The dough will be soft but not sticky.
- Fold in the chocolate chips with a spoon or spatula.
- Scoop out tablespoons of dough and place them on the baking sheet, leaving room for spreading.
- Bake for 8 to 10 minutes or until the edges are just turning golden. Don’t overbake.
- Let the cookies cool on the sheet for a few minutes before transferring to a wire rack. Or, eat one while it’s warm. No judgment.
10) Nutrition
Serving Size: 1 cookie, Calories: 198, Sugar: 15 g, Sodium: 100 mg, Fat: 10 g, Saturated Fat: 6 g, Carbohydrates: 26 g, Fiber: 1 g, Protein: 2 g, Cholesterol: 28 mg
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