The Cookies Chocolate Chip Recipe Easy is a simple chocolate chip cookie recipe that yields very soft chocolate chip cookies that are super tasty – no mixer required and no cooling required.
I’ve cooked several batches of chocolate chip cookies. Quite a bit. Probably more than I should admit. I occasionally pull out my mixer and create a dish that requires time to cool, such as my brownie cookie recipe.
Other times, I need cookies right now. When I get a cookie craving, I need a quick, easy go-to cookie that I can make in a matter of minutes. Cookies Chocolate Chip Recipe Easy!
This Easiest Chocolate Chip Cookie recipe is one of them. The cookies may be created from scratch in about 20 minutes, with no need for a mixer or chilling the dough. All of this adds up to the easiest chocolate chip cookie recipe.
What makes this chocolate chip cookie recipe so simple?
This recipe calls for only four basic ingredients: flour, sugar, baking soda, and salt.
Also, because there is no need for a mixer and no chilling, the cookies may be made and cooked in less than twenty minutes. Cookies Chocolate Chip Recipe Easy!
Chocolate chip cookies: how to make them
To begin this dish, start by melting the butter. The butter should not be too heated. If you’re not sure how hot is too hot, you’ll want it to be roughly 90% melted before whisking it till it finishes melting.
When the butter has melted, mix in the sugars until smooth. Combine the vanilla essence and the egg.
Combine the flour, baking soda, and salt in a mixing bowl. Stir in until just mixed. The dough should not be overworked.
Stir in the chocolate chips before scooping the dough. Place about 2 inches apart on a baking sheet lined with parchment paper. Cookies Chocolate Chip Recipe Easy!
Bake for 7-10 minutes, or until the sides are firm but the centers are slightly underdone.
To keep the cookies moist, slightly underbake them. Because oven temperatures might vary, you may need to change the baking times.
Is an electric mixer allowed?
Sure! If you like, you can use one. To avoid overmixing the dough, I recommend mixing in the flour by hand. Cookies Chocolate Chip Recipe Easy!
How to make soft chocolate chip cookies
Soft chocolate chip cookies are finest when they are slightly underbaked. To slightly underbake the cookies, the edges should seem set (but not brown).
The core of the cookies should be moist and even somewhat puffed. This method can assist to keep your cookies fluffy. Cookies Chocolate Chip Recipe Easy!
I use these kitchen tools when making homemade cookies
Here are some of my must-have kitchen items for making this dish even easier.
Whisk: A decent whisk does not have to be pricey, but it is a kitchen necessity for thoroughly blending components such as melted butter and sugars.
Cookie Scoop: I got a second cookie scoop because I use mine so often. It may be used to scoop cookies, small muffins, and even meatballs.
Silicone Spatula: A good all-purpose spatula is essential. They’re ideal for combining harder-to-whisk dry ingredients and scraping the bowl.
Kitchen Scale: A kitchen scale is more convenient to use than measuring cups. It’s also more precise! I used to be a skeptic, but I now like using my kitchen scale.
Major Success Tips
1. The dough should be chilled. In this recipe, chilling the cookie dough is critical! Chilling the dough is required here unless you want the cookies to spread into a giant cookie pool. It causes the components to settle together after mixing, but most significantly, it results in thicker cookies. Cookies Chocolate Chip Recipe Easy! Refrigerate the cookie dough for at least 2–3 hours and up to 4 days.
The dough is rather firm after chilling, so set it aside at room temperature for 10 minutes to soften slightly before shaping. (No time to relax? Instead, make these soft and chewy chocolate chip cookie bars!)
2. Roll the cookie dough into extra-tall balls. Scoop out a ball of dough that is 3 Tablespoons for XL cookies or around 2 heaping Tablespoons (1.75 ounces or 50g) for medium/large cookies once the dough has chilled. I normally make a heaping scoop using this medium cookie scoop. But my tried-and-true tip for thick and rough-looking cookies is to make the cookie dough balls tall and textured, rather than broad and smooth. Thick bakery-style cookies with wrinkled, textured tops are what we’re talking about. Your cookie dough should resemble lumpy columns rather than balls, LOL.
Cookies Chocolate Chip Recipe Easy! See how I shape them in the video below. I also show how I use a spoon to correct them during baking if I see they’re becoming out of shape.
Another Success Tip: When you take the cookie dough out of the fridge, it may be a little crumbly. Scooping and shaping with warm hands keep it together.
Can I Freeze This Cookie Dough?
Without a doubt. Sometimes, after chilling, I roll the cookie dough into balls and freeze them in a big zip-top bag. Then I bake them straight from the freezer, giving them an extra minute in the oven. Cookies Chocolate Chip Recipe Easy! In this manner, you can bake only a few cookies whenever the urge strikes. (It’s difficult to ignore the need for chewy chocolate chip cookies.)
Leigh, a Facebook user, remarked, “These are the only CC cookies I’ve made in years (and this recipe is how I became such a lover of SBA!” Cookies Chocolate Chip Recipe Easy! This recipe worked well for me when I lived in Denver and had difficulty baking at altitude, and it’s still our favorite now that we’ve returned to sea level. I normally prepare 4 to 6 batches of cookie balls and freeze them to bake later Arthur Gluten Free Measure for Measure Flour.
May You Also Love This!
Cookies Chocolate Chip Recipe Easy
For good reason, these wonderfully soft and chewy chocolate chip cookies are the most popular cookie recipe on my website. Melted butter, brown sugar instead of white sugar, cornstarch, and an additional egg yolk provide the chewiest chocolate chip cookie texture. The cookie dough is smooth and must be chilled before shaping the cookies. Before you begin, go over the recipe notes.
- In a large mixing basin, combine the flour, baking soda, cornstarch, and salt. Place aside.
- Whisk together the melted butter, brown sugar, and granulated sugar in a medium mixing basin until no brown sugar lumps remain.
- Incorporate the egg and egg yolk. Finally, add the vanilla extract.
- The resulting mixture will be thin. Combine wet and dry ingredients using a big spoon or rubber spatula.
- The dough will be very soft, thick, and oily. Incorporate the chocolate chips.
- Because of the melted butter, the chocolate chips may not adhere to the dough, but try your best to incorporate them.
- Refrigerate the dough for at least 2–3 hours or up to 3 days, covered securely.
- For less spreading, I recommend chilling the cookie dough overnight.
- Remove the dough from the refrigerator and set it aside to soften for 10 minutes at room temperature.
- Preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius).
- Large baking sheets should be lined with parchment paper or silicone baking mats. Place aside.
- Measure 3 scant Tablespoons (about 2 ounces, or 60g) of dough for XL cookies or 2 heaping Tablespoons (approximately 1.75 ounces, or 50g) of dough for medium/large cookies using a cookie scoop or Tablespoon measuring spoon.
- Roll into a ball, trying to make it higher than wide—almost like a cylinder.
- This allows the cookies to bake thicker. Rep with the remaining dough. Place 8–9 dough balls on each cookie sheet.
- 12–13 minutes, or until the edges are lightly browned, bake the cookies.
- (Extra-large cookies may take closer to 14 minutes.)
- The cores will appear mushy, but the cookies will firm up as they cool.
- Cool for 10 minutes on the baking sheet. Meanwhile, press a few additional chocolate chips into the heated cookie tops.
- This is purely cosmetic in nature. Transfer cookies to a wire rack to cool fully after 10 minutes on the baking sheets.
- Cookies may be stored at room temperature and covered, for up to a week.
- Make Ahead & Freezing Instructions: Make the cookie dough ahead of time and refrigerate it in the refrigerator for up to 2–3 days. Allow coming to room temperature before proceeding to step 5. Baked cookies can be stored in the freezer for up to 3 months. Unbaked cookie dough balls can be stored in the freezer for up to 3 months.
- Cornstarch: No need to defrost frozen cookie dough balls; bake for an additional minute. Click here for my cookie dough freezing tips and tricks.
- Cornstarch: If you don’t have any on hand, you may omit it. The cookies remain really soft.
- Egg & Egg Yolk: Room temperature eggs and egg yolk are preferred. When a recipe asks for room temperature or melted butter, it’s best to use room temperature eggs as well. To quickly get eggs to room temperature, put them in a glass of warm water for 5 minutes.
- Can I add nuts or different add-ins? Without a doubt. You may add whatever as long as the total number of add-ins is roughly 1 – 1 1/4 cups, such as chopped nuts, M&Ms, white chocolate chips, dried cranberries, chopped peanut butter cups, and so on. To make a sprinkled chocolate chip cookie, add 1/2 cup (80g) sprinkles.
- Amount Per Serving
- Calories 126
- % Daily Value *
- Total Fat 5g8%
- Saturated Fat 2g10%
- Sodium 125mg6%
- Total Carbohydrate 18g6%
- Sugars 8g
- Protein 1g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.