Easy Chocolate Chip Cookies – Simple, Soft, and Totally Satisfying
There’s nothing like a warm chocolate chip cookie to make everything feel a little better. This easy recipe gives you buttery, soft cookies with crisp edges and gooey centers—no fancy tools or special tricks. It’s straightforward, reliable, and perfect for beginners or anyone short on time.
If you’ve ever felt intimidated by baking, this is the one to start with. You’ll get consistent results and that classic bakery-style taste without the stress.
Easy Chocolate Chip Cookies - Simple, Soft, and Totally Satisfying
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.This helps the cookies bake evenly and prevents sticking.
- Cream the butter and sugars. In a large bowl, beat the softened butter with granulated and brown sugar for 2–3 minutes, until light and fluffy. This step builds air and helps make the cookies tender.
- Add the egg and vanilla. Mix until smooth and creamy, scraping the bowl as needed. Don’t overbeat—just combine.
- Whisk the dry ingredients. In a separate bowl, whisk flour, baking soda, baking powder, and salt.This keeps the leaveners evenly distributed.
- Combine wet and dry. Add the dry mixture to the wet ingredients and mix on low until just combined. Stop as soon as no streaks of flour remain.
- Fold in the chocolate chips (and nuts if using). Save a few chips to press on top before baking for a bakery-style look.
- Scoop the dough. Use a 1.5-tablespoon scoop (about a heaping tablespoon) for standard cookies.Space them at least 2 inches apart.
- Optional chill for thicker cookies. If you prefer a puffier cookie, chill the scooped dough for 20–30 minutes before baking.
- Bake for 9–11 minutes. Pull them when the edges are set and lightly golden but the centers still look a bit soft. They’ll finish setting on the tray.
- Finish and cool. Immediately sprinkle a little flaky sea salt, if you like. Let cookies rest on the sheet for 5 minutes, then transfer to a rack to cool.
What Makes This Special
These cookies strike the sweet spot between chewy and soft, with a light crisp around the edges. The dough comes together fast, and you don’t need to chill it unless you want a thicker cookie.
A mix of white and brown sugar adds flavor and keeps the texture tender. A touch of salt balances the sweetness and makes the chocolate shine. It’s the kind of cookie that tastes great warm, room temperature, or even the next day.
Shopping List
- 1/2 cup (113 g) unsalted butter, softened to room temperature
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (110 g) packed light brown sugar
- 1 large egg, at room temperature
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups (190 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 to 1 1/4 cups (170–210 g) chocolate chips (semi-sweet or a mix)
- Optional: 1/2 cup chopped nuts (walnuts or pecans)
- Optional: Flaky sea salt for topping
How to Make It
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.This helps the cookies bake evenly and prevents sticking.
- Cream the butter and sugars. In a large bowl, beat the softened butter with granulated and brown sugar for 2–3 minutes, until light and fluffy. This step builds air and helps make the cookies tender.
- Add the egg and vanilla. Mix until smooth and creamy, scraping the bowl as needed. Don’t overbeat—just combine.
- Whisk the dry ingredients. In a separate bowl, whisk flour, baking soda, baking powder, and salt.This keeps the leaveners evenly distributed.
- Combine wet and dry. Add the dry mixture to the wet ingredients and mix on low until just combined. Stop as soon as no streaks of flour remain.
- Fold in the chocolate chips (and nuts if using). Save a few chips to press on top before baking for a bakery-style look.
- Scoop the dough. Use a 1.5-tablespoon scoop (about a heaping tablespoon) for standard cookies.Space them at least 2 inches apart.
- Optional chill for thicker cookies. If you prefer a puffier cookie, chill the scooped dough for 20–30 minutes before baking.
- Bake for 9–11 minutes. Pull them when the edges are set and lightly golden but the centers still look a bit soft. They’ll finish setting on the tray.
- Finish and cool. Immediately sprinkle a little flaky sea salt, if you like. Let cookies rest on the sheet for 5 minutes, then transfer to a rack to cool.
Keeping It Fresh
Once cooled, store cookies in an airtight container at room temperature for up to 4 days.
Add a slice of bread or a tortilla to the container to help retain moisture—replace it as it dries out. For longer storage, freeze baked cookies in a zip-top bag for up to 2 months. You can also freeze portion-scooped dough; bake from frozen at 350°F (175°C) for 11–13 minutes.
Why This is Good for You
While cookies are a treat, this recipe uses simple pantry ingredients and keeps portion sizes reasonable. Brown sugar helps maintain moisture, which can reduce the urge to overeat since the cookies feel satisfying. Nuts (if added) bring healthy fats and a bit of protein, making each cookie more filling.
And making them at home lets you control sweetness and add better quality chocolate with higher cocoa content.
Common Mistakes to Avoid
- Melting the butter. Softened butter creams better and holds structure. Melted butter can make the cookies spread too thin.
- Overmixing the dough. Mix just until combined after adding dry ingredients. Overmixing develops gluten and leads to tough cookies.
- Overbaking. Pull them when the centers look slightly underdone.They firm up as they cool, giving that soft-chewy middle.
- Using cold eggs. Cold eggs can cause the butter to seize and create a dense texture. Room temperature blends smoothly.
- Skipping the salt. A little salt keeps the cookies from tasting flat and enhances the chocolate.
- Crowding the pan. Give them space. If cookies touch while baking, they won’t cook evenly or get crisp edges.
Recipe Variations
- Brown Butter Cookies: Brown the butter first, cool to room temperature until solid but pliable, then proceed.Adds a deep, nutty flavor.
- Chewy Bakery-Style: Use 1 egg plus 1 yolk, and chill the dough 30 minutes. Bake slightly larger scoops for 11–12 minutes.
- Chunky Mix-Ins: Swap half the chips for chopped dark chocolate, toffee bits, or toasted nuts.
- Oatmeal Twist: Replace 1/3 cup flour with quick oats for a heartier texture.
- Peanut Butter Swirl: Warm 2 tablespoons peanut butter until loose and swirl gently into the dough before adding chips.
- Gluten-Free: Use a 1:1 gluten-free baking flour with xanthan gum. Chill dough for 30 minutes to reduce spread.
- Dairy-Free: Use a quality dairy-free butter substitute and dairy-free chocolate chips.Watch baking time; they may brown faster.
- Espresso Hit: Add 1 teaspoon instant espresso powder to the dry ingredients for a mocha vibe.
FAQ
Can I use salted butter?
Yes. If using salted butter, reduce the added salt to a pinch or omit it. Taste the dough if you’re unsure—just a tiny bit.
Do I have to chill the dough?
No.
The recipe works without chilling. Chill only if you want thicker cookies or are baking in a warm kitchen and see the dough getting too soft.
Why did my cookies spread too much?
Common reasons include butter that was too soft or melted, warm dough, or too little flour. Try chilling the scooped dough for 20 minutes or adding a tablespoon of flour to the next batch.
Can I make them bigger?
Absolutely.
Scoop 3 tablespoons of dough per cookie and bake for 12–14 minutes. Leave extra space on the sheet and watch the edges.
What kind of chocolate is best?
Semi-sweet chips are classic and reliable. For a richer flavor, mix chips with chopped dark chocolate so you get both puddles and bits in every bite.
How do I get that shiny, crackly top?
Cream the butter and sugars well, and slightly underbake.
Press a few chocolate chips onto the dough balls before baking for a polished look.
Can I reduce the sugar?
You can cut the total sugar by up to 2 tablespoons without major texture changes. More than that can affect spread and tenderness.
How do I know they’re done?
Look for lightly golden edges and a center that still looks soft and puffy. If the whole surface looks dry, they’re likely overbaked.
Can I freeze the dough?
Yes.
Scoop the dough onto a tray, freeze until solid, then store in a freezer bag for up to 3 months. Bake from frozen, adding 1–2 minutes to the time.
What if I don’t have brown sugar?
Use all granulated sugar and add 1 teaspoon of molasses if you have it. Without molasses, the cookies will be a bit crisper and less chewy but still good.
Wrapping Up
These easy chocolate chip cookies are the kind you can make on a weeknight and still feel proud to share.
The steps are simple, the ingredients are basic, and the result is a batch of soft, cozy cookies that taste like home. Keep this recipe handy, play with the variations, and bake what fits your mood. Warm cookie, cold milk, and a few minutes to yourself—that’s a win.
