Easy Chocolate Chip Cookies

The classic chocolate chip cookie.  Soft, pillowy, chewy morsels of deliciousness while wafting scents fill your house. 

Tips in this post to make sure you achieve a magnificent tasting dessert with a recipe you’ll use over and over!

It just so happens there are traditional eaters in my house.  And so, here is a recipe they love.  

Gluten-free chocolate chip cookie – You might be happy to know that this recipe works splendidly with gluten-free flour.  The texture is slightly different as the cookie spreads out more.  I’m working on a separate post with tips.

How to make chocolate chip cookies:

Step 1:  Gather and measure the ingredients.

Step 2:  Preheat the oven to 350 degrees F.  Line a baking sheet with parchment paper.

Step 3: In a medium-sized bowl, whisk together the flour, baking soda, and salt.  Set this aside.

Step 4:  Using an electric mixer, cream together the butter and sugars until mixture is pale and fluffy, about 4 minutes.

Step 5:  Next, add the egg and vanilla extract and mix it in.  Reduce the speed on the mixer to low and add the flour mixture until just combined.  Don’t overbeat.

Step 6:  Using a spoon (or spatula), add in the chocolate chips.

Tip:  Add some chopped pecans or walnuts for extra crunch.

Step 7:  I used a small or large ( I used a large scoop for these cookies)  ice cream scoop the dough to create cookies.  Roll into balls with your hands.   

Tip:  You could also use a 1/4 cup measure to make the large cookies and 1/8 cup measure for the small cookies

Step 8:  Place dough balls 2 inches apart (cookies will spread) on the baking sheet.  

Step 9:  Bake the cookies for 12-15 minutes (mine were done at 13 minutes) until the edges are slightly golden and the centers are set.  For smaller cookies, bake 8-10 minutes depending on size.

Step 10:  Cool cookies in the baking pan for about 5 minutes and then transfer to a cooling rack.

This recipe makes about 15 large cookies, 2 1/2″ diameter after baking.

 Store in an airtight container at room temperature for about 4 days, in the refrigerator for up to a week, and in the freezer for up to 3 months.  

Baking tips:

• Start this recipe with ingredients at room temperature.
• For gluten-free, substitute all-purpose gluten-free flour. (I’ve used Bob’s Red Mill, 1-1 flour with success). Recipe coming soon with tips for gluten-free.
• Right out of the oven, while cookies are still warm, press in a few extra chocolate chips to the tops and sprinkle with sea salt flakes.
• Use a silicone baking mat instead of parchment paper.  

How can I make fluffier cookies instead of flat?

• See tips below – substitute baking powder for baking soda and do not melt the butter.

Do these cookies require chilling?

• No, they do not. 

Make-ahead tip:  

• Freeze unbaked cookie dough balls in a resealable plastic bag.  When ready to bake, simply put the dough balls on a parchment-lined baking sheet and bake right away.  They may need a few extra minutes of baking time.

Texture tips:

• For a more cake-like texture, substitute baking powder for baking soda
• For a chewier cookie, refrigerate the dough for an hour before baking.
• Use all brown sugar (for the sugars), for a golden brown butterscotch flavored cookie.
• Use all granulated sugar for a paler cookie that’s chewier.
• Use melted butter for a flatter cookie with crispy edges.  If you use melted butter, you won’t need a mixer and stir together in a bowl.

Cookie recipes you might like to try:

• Gluten-Free Chocolate Chip Cookies
• Peanut Butter Chocolate Chip Cookies
• Coconut Flour Chocolate Chip Cookies
• Paleo Chocolate Chip Cookies

5 from 1 vote

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Easy Chocolate Chip Cookies

Prep Time

5 mins

Cook Time

12 mins

Total Time

25 mins

 

Easy classic chocolate chip cookie.  Soft, pillowy, chewy morsels of deliciousness while wafting scents fill your house. 

Tips in this post to make sure you achieve a magnificent tasting dessert with a recipe you'll use over and over! Gluten-free chocolate chip cookie option.

Course: Cookie

Cuisine: American, Dessert

Servings: 15

Calories: 169 kcal

Author: Christine Galvani

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp sea salt
• 3/4 cup unsalted butter at room temperature (or softened by melting)
• 1/2 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup semisweet chocolate chips

Instructions

1. Gather and measure the ingredients.

2. Preheat oven to 350 degrees F.

3. Line a baking sheet with parchment paper.

4. In a medium-sized bowl, sift together flour, baking soda, and salt. Set aside.

5. Using an electric mixer, cream the butter and sugars together until pale and fluffy, about 3-4 minutes.

6. Add the egg and vanilla and beat until mixed, about 1 minute.

7. add the flour mixture until just combined.

8. With a large spoon, add the chocolate chips and mix until combined.

9. Scoop cookie dough and roll into balls. For large cookies, use a large ice cream scoop or 1/4 cup measure. For smaller cookies, measure about 2 tablespoons for each cookie.

10. Place cookie dough balls on parchment-lined baking pan two inches apart as the cookies spread when baking.

11. Bake until slightly brown at the edges, about 12 minutes.

12. Let cool in the pan for 10 minutes.

13. Then transfer to a cooling rack and let cookies cool.

14. Store in an airtight container at room temperature for several days, or in the refrigerator. These cookies can be frozen and will last several months in the freezer.

Recipe Notes

Baking tips:

• Start this recipe with ingredients at room temperature.
• For gluten-free, substitute all-purpose gluten-free flour. (I've used Bob's Red Mill, 1-1 flour with success). Recipe coming soon with tips for gluten-free.
• Right out of the oven, while cookies are still warm, press in a few extra chocolate chips to the tops and sprinkle with sea salt flakes.
• Use a silicone baking mat instead of parchment paper.  

How can I make fluffier cookies instead of flat?

• See tips below - substitute baking powder for baking soda and do not melt the butter.

Do these cookies require chilling?

• No, they do not. 

Make-ahead tip:  

• Freeze unbaked cookie dough balls in a resealable plastic bag.  When ready to bake, simply put the dough balls on a parchment-lined baking sheet and bake right away.  They may need a few extra minutes of baking time.

Texture tips:

• For a more cake-like texture, substitute baking powder for baking soda
• For a chewier cookie, refrigerate the dough for an hour before baking.
• Use all brown sugar (for the sugars), for a golden brown butterscotch flavored cookie.
• Use all granulated sugar for a paler cookie that's chewier.
• Use melted butter for a flatter cookie with crispy edges.  If you use melted butter, you won't need a mixer and stir together in a bowl.

 

Nutrition Facts

Easy Chocolate Chip Cookies

Amount Per Serving

Calories 169 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 4g20%

Cholesterol 20mg7%

Sodium 112mg5%

Potassium 73mg2%

Carbohydrates 22g7%

Sugar 14g16%

Protein 1g2%

Vitamin A 160IU3%

Calcium 16mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

This recipe was originally published on April 4, 2013, and republished with new photos, updated descriptions, and the recipe card in July 2020.