Easy Chocolate Chip Cookie Recipe

Stack of chocolate chip cookies on parchment paper.

5 from 5 votes

Easy Chocolate Chip Cookie Recipe

When craving for chocolate chip cookies hits, this easy recipe delivers! No chilling, no softening, just perfect soft and chewy cookies!

Prep Time10

Cook Time12

Total Time22

Course: Dessert

Cuisine: American

Servings: cookies

Author: Kristen Chidsey

Equipment

kitchen scale makes a HUGE difference
cookie scoop size #50 ~1.5 tablespoons
Parchment Paper
Cookie Sheet or sheet pan

Ingredients

1 large egg
½ cup unsalted butter
210 grams all-purpose flour or 1¾ cups (see recipe notes)
½ teaspoon sea salt or kosher salt
½ teaspoon baking soda
½ cup brown sugar light or dark
¼ cup granulated sugar
1 teaspoon vanilla extract
1 cup chocolate chips milk chocolate, dark chocolate, semi-sweet, or combo

US Customary - Metric

Instructions

Preheat oven to 350℉ (175℃) and line two baking sheets with parchment paper.
Place 1 large egg (whole) in a bowl of warm water (~100-110℉) and let sit while you melt butter and prepare dry ingredients.
Add ½ cup unsalted butter to a heat-safe mixing bowl. Microwave for 40-60 seconds, until almost fully melted, but not bubbling. Remove from the microwave, whisk well until any remaining solids have melted. Set to the side to cool slightly.
Place a large mixing bowl on a kitchen scale, zero it out, and set it to measure in grams. Then add in flour until you reach 210 grams all-purpose flour. Add ½ teaspoon sea salt and ½ teaspoon baking soda to the flour and whisk well to incorporate.
To the melted butter, add in ½ cup brown sugar, ¼ cup granulated sugar, and 1 teaspoon vanilla extract and whisk until smooth. Crack 1 large egg into this mixture and whisk again to evenly combine.
Add the sugar and butter mixture to the dry ingredients and fold together until the flour is just moistened. Add in 1 cup chocolate chips and gently fold together until the chocolate chips are evenly distributed through the cookie dough.
Use a cookie scoop (or 1½ tablespoon of dough per cookie) to scoop the dough out onto the prepared baking sheet. Be sure to leave about 2 inches of space around the cookie dough, giving the cookies room to spread.
Bake for 9-13 minutes, until the center is just set and the edges are just beginning to brown. Keep in mind all ovens vary, so you want to keep a close eye on the cookies (using the oven light) the last few minutes of baking. Keep note of time for future batches.
Place the cookie sheet on a cooling rack and let sit for 3-5 minutes, then remove the cookies from the tray, placing them on a cooling rack to cool fully.

Video

Notes

No Kitchen Scale? Spoon the flour into the measuring cups, rather than scooping from the bag. For every 210 grams of flour, you will need 1¾ cups of flour.

Sea Salt: Feel free to replace with kosher salt, but NOT table/iodized salt.

Brown Sugar: Use dark brown sugar for more pronounced caramel notes. Light brown sugar for a more classic cookie. Both delicious.

Chocolate Chips: Use any variety of chocolate chips you like. I personally prefer a combination of semi-sweet chocolate chips and milk chocolate chips.

Storage: Let cool, transfer to an airtight container, and store at room temperature for up to 5 days.

Freezing Dough: Scoop dough out onto a cookie sheet lined with parchment paper, pop the cookie sheet into the freezer and let the dough freeze until harden; about an hour. Place the frozen balls of dough into a freezer-safe bag and freeze for up to 1 month. Bake at 350℉/177℃ for 13-15 minutes.

Nutrition