Take a bite out of these easy recipes for chocolate chip cookies today
If there’s a treat that’s a true crowd-pleaser, chocolate chip cookies certainly make the mark. Who can resist the warm taste of joy filling every bite of every cookie that comes out of the oven? No one, right?
Although we all know they can either be chewy or crunchy, each chocolate chip cookie is unique in texture & flavor. And we all have our own recipes to make the yummy treat.
Those recipes can vary in difficulty levels. Some are quite hard and laborious to execute, but others can be very easy — and fun — to make. We can say that those recipes have the potential to turn the act of baking into a joyful play, and we mean business when we say that: Here are some really easy recipes for your chocolate chip cookies.
Easiest Chocolate Chip Cookies
For starters, here’s an easy & simple recipe that can yield dozens of great results!
- ½ cup of butter
- ½ cup of granulated sugar
- ¼ cup of brown sugar (packed)
- 2 teaspoons of vanilla extract
- 1 large egg
- 1 ¾ cups of all-purpose flour
- ½ teaspoon of baking soda
- ½ teaspoon of salt
- 1 cup of semisweet chocolate chips
- Preheat the oven to 350 F.
- Melt the butter in the microwave for about forty seconds. Butter should be completely melted but shouldn’t be hot.
- In a large bowl, mix butter with the sugars until well blended.
- Stir in vanilla and egg until incorporated.
- Add the flour, baking soda, and salt. Mix the dough until just combined. It should be soft and a little sticky but not overly sticky.
- Stir in the chocolate chips.
- Scoop out 1.5 tablespoons of dough and place them 2 inches apart on the baking sheet.
- Bake for 7-10 minutes, or until cookies are set. They will be puffy and still look a little underbaked in the middle.
Best Chocolate Chip Cookies
For a chewy cookie, here’s a great recipe.
- 1 cup salted butter* softened
- 1 cup white (granulated) sugar
- 1 cup light brown sugar packed
- 2 tsp pure vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp sea salt
- 2 cups chocolate chips — chunks or chopped chocolate can also be used
- Preheat oven to 375 degrees F. Line a baking pan with parchment paper and set aside.
- In a separate bowl, mix the flour, baking soda, salt, and baking powder. Set aside.
- Cream together butter and sugars until combined.
- Beat in the eggs and vanilla until the mix is fluffy.
- Mix in the dry ingredients until combined.
- Add the 12 oz package of chocolate chips and mix well.
- Roll 2-3 TBS of dough at a time into balls and place them evenly spaced on your prepared cookie sheets. Bake in the preheated oven for approximately 8-10 minutes. Take them out when they are just barely starting to turn brown.
- Let them sit on the baking pan for 2 minutes before removing to a cooling rack.
Ridiculously Easy Chocolate Chip Cookies
Here’s a recipe with a good twist.
- 1 3/4 cups (220 grams) of all-purpose flour
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of fine sea salt
- 10 tablespoons (140 grams) of unsalted butter
- 3/4 cup (150 grams) of packed brown sugar
- 1/2 cup (100 grams) of granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons of vanilla extract
- 1/2 tsp of espresso powder, optional
- 1 3/4 cups (8 ounces) of semisweet chocolate chips or chunks
- Flaky sea salt, optional for sprinkling over baked cookies
For the butter
- You can use regular melted butter or browned butter for this chocolate chip cookie recipe.
- For regular melted butter, melt the butter in the microwave or on the stove, and then cool. When cool to the touch, use the melted butter in the recipe below.
- For browned butter, melt the butter in a light-colored skillet over medium heat. Swirl the pan occasionally to be sure the butter is melting evenly. As it melts, the butter will begin to foam and the color will change from light yellow to golden, and finally to brown. This only takes a minute or two.
- When the browned butter smells nutty and the butter is a light golden brown, transfer the browned butter to a heatproof bowl to cool. When the butter is cool to the touch, use it in the recipe below.
Batter & baking
- In a medium bowl, whisk the flour, baking soda, and salt together. Set aside.
- In a large bowl, whisk the sugars, whole egg, egg yolk, vanilla, and the melted butter or browned butter together. Whisk in espresso powder (optional).
- Switch to a large rubber spatula, and then add the dry ingredients in 3 parts, stirring gently until they disappear. Fold in most of the chocolate chips, saving a handful for adding to the tops of each scooped cookie before baking.
- Heat oven to 325 degrees Fahrenheit (160C) and line a cookie sheet with parchment paper or a silicone baking mat.
- Drop 1 1/2 tablespoon mounds or use a medium cookie scoop onto baking sheets. Leave 2 inches between the cookies to allow for spreading. If you want larger cookies, use 3 to 4 tablespoons of dough and space them apart by 3 inches. Press a few extra pieces of chocolate into the tops of each cookie dough mound.
- Bake the cookies, one sheet at a time and rotate once during cooking, for 12 to 16 minutes. The cookies should be golden brown around the edges but light in the middle. Let the cookies cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely. Before serving, sprinkle a few flakes of sea salt over each cookie (optional).
- Store the baked cookies in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.