Still looking for the ultimate easy-to-make chocolate chip cookies recipe? Look no further! This winning recipe checks all the boxes: simple, fast, and with an irresistible texture.
Each cookie is delightfully soft on the inside, with just the right amount of crispness on the outside, and generously topped with chocolate chunks for the ultimate indulgence.
Ingredients
These easy chocolate chip cookies require few ingredients that you can easily find in any grocery store. Full measurements are provided at the end.
Unsalted Butter: Use butter that’s softened- easy to spread but not melted
Light Brown Sugar: Adds the perfect amount of moisture to achieve the right texture.
Vanilla Extract: Enhances the overall flavor.
An Egg.
All-Purpose Flour: Sifted – it’s important to measure the flour accurately. I recommend using a kitchen scale, as measuring cups can lead to overpacking the flour, which may result in dry cookies.
Baking Soda: A small amount helps to create the perfect chewy texture.
Chocolate Chips and Chocolate Bar: Chop a chocolate bar to get nice, large chunks for topping the cookies, and use regular chocolate chips in the batter.
How to make these easy chocolate chip cookies?
Here are step-by-step photos along with a quick summary of the steps to give you an idea of the process to make these chocolate chip cookies.
Cream the butter and sugar together.
Mix in the egg and vanilla extract.
Incorporate the flour and baking soda.
Stir in the chocolate chips.
Scoop the dough into balls and chill for 10 minutes in the freezer.
Arrange the chilled dough balls on a lined baking sheet.
Bake the cookies.
Top each cookie with a chocolate chunk immediately after baking.
Allow resting on the baking sheet for 5 minutes, then transfer to a cooling rack.
Detailed recipe at the bottom of the page
Tips
- Ensure ingredients are at room temperature and the butter is at the right consistency.
- Don’t skip the chilling time in the freezer; the dough will be too soft to bake straight away, leading to cookies that spread too much and end up flat.
- These cookies will spread a bit as they bake, so make sure to leave a 2-inch space between each cookie on the baking sheet.
- For the best results, bake one tray at a time.
- For perfectly round cookies, use a larger biscuit cutter and spin the cookies when they’re still warm, straight out of the oven.
- Use a good quality chocolate bar for generous chunks to top the cookies just after baking.
- Top the cookies immediately after baking while they are still warm; as they cool, the chocolate chunk will stick to the cookies.
FAQs
How to store these Easy Chocolate Chip Cookies?
Once cool, eat them immediately or store in an airtight container for up to 4 days.
Why my cookies are flat?
Butter too soft or melted: If the butter is too soft or melted, it will cause your cookies to spread more during baking. The butter should be soft enough to beat with sugar but not so soft that it’s beginning to melt.
Not chilling the dough: Chilling the dough before baking helps solidify the butter in the cookies.
Oven temperature: make sure your oven is correctly calibrated and always preheat it.
Baking sheet too warm: let baking sheets cool completely or use multiple sheets to rotate between batches.
Over-mixing the dough.
Why my cookies haven’t spread?
Cold/chilled dough: If your dough is too cold (for example, if you’ve chilled it for too long), the butter takes longer to melt in the oven.
Incorrect flour measurement: Adding too much flour to the dough can make it too dry and stiff for cookies to spread properly. Ensure you measure flour correctly by using a scale.
Oven temperature: If your oven temperature is too high, the edges of the cookies may set before the middle has a chance to spread.
Can I make them ahead of time?
Yes, you can place the raw dough for up to 2 days in the fridge. However, the chilled dough will be too cold to bake immediately after removing it from the fridge. Allow the dough to come to room temperature before baking, ensuring it’s still firm but not overly soft. The time will depend on your room temperature, so adjust accordingly.
Can we freeze cookies?
These cookies are best the day they’re baked. But yes, you can freeze them either baked or unbaked, and they will still taste good.
Freeze baked cookies:
- After baking, let the cookies cool completely.
- Place them in a single layer on a parchment-lined baking sheet.
- Once frozen, transfer them to a zip-top bag, squeezing out as much air as possible, and store them flat in the freezer. Using a food saver is even better if you have one.
- To eat a cookie, simply take it out and let it thaw at room temperature.
Note: Cookies can be frozen for up to 1 month.
Freeze raw cookie balls:
- Place the tray of raw cookie dough balls in the freezer and freeze until solid.
- Once solid, transfer the dough balls to an air-tight container.
- To bake the cookies, defrost the dough overnight in the fridge or allow it to thaw for a couple of hours on your countertop. Then, follow the original baking instructions.
Note: The dough can be frozen for up to 2 months
Variations
- Add chopped nuts such as walnuts, pecans, or hazelnuts into the dough.
- Add mini marshmallows: Immediately after baking, gently press additional mini marshmallows onto the tops of the cookies.
- Mix the zest of one orange into your dough.
- Mix white and dark chocolate chips according to your taste.
More cookies recipes to try
If you tried these easy chocolate chip cookies or any recipe on the blog, I’m eager to hear all about your baking adventures and successes! Dive into the comments section below to share your experiences.
