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Easy Chocolate Chip Cookies - Simple, Soft, and Totally Satisfying

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This helps the cookies bake evenly and prevents sticking.
  2. 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.
  3. Add the egg and vanilla. Mix until smooth and creamy, scraping the bowl as needed. Don’t overbeat—just combine.
  4. Whisk the dry ingredients. In a separate bowl, whisk flour, baking soda, baking powder, and salt. This keeps the leaveners evenly distributed.
  5. 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.
  6. Fold in the chocolate chips (and nuts if using). Save a few chips to press on top before baking for a bakery-style look.
  7. Scoop the dough. Use a 1.5-tablespoon scoop (about a heaping tablespoon) for standard cookies. Space them at least 2 inches apart.
  8. Optional chill for thicker cookies. If you prefer a puffier cookie, chill the scooped dough for 20–30 minutes before baking.
  9. 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.
  10. 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.