Easy Chocolate Chip Cookies
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.
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
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Gather and measure the ingredients.
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Preheat oven to 350 degrees F.
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Line a baking sheet with parchment paper.
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In a medium-sized bowl, sift together flour, baking soda, and salt. Set aside.
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Using an electric mixer, cream the butter and sugars together until pale and fluffy, about 3-4 minutes.
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Add the egg and vanilla and beat until mixed, about 1 minute.
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add the flour mixture until just combined.
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With a large spoon, add the chocolate chips and mix until combined.
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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.
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Place cookie dough balls on parchment-lined baking pan two inches apart as the cookies spread when baking.
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Bake until slightly brown at the edges, about 12 minutes.
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Let cool in the pan for 10 minutes.
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Then transfer to a cooling rack and let cookies cool.
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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.