Easy Chocolate Chip Cookies
User Reviews
4.5
Easy Chocolate Chip Cookies
Description
The Easy Chocolate Chip Cookies recipe centers on a creamed mixture of softened butter and granulated sugar, to which beaten egg and vanilla are added for depth of flavor. The dry ingredients—flour, baking soda, salt, and chocolate chips—are combined separately and then gradually incorporated. The dough is chilled up to 24 hours, which helps develop its structure and control spreading during baking. Shaped into flattened balls on parchment-lined sheets, the cookies bake at 350°F (180°C) for about 15 minutes until golden with a soft crumb.
The cookies have a balance of sweetness and chocolate richness, with a texture that features slightly crisp edges and a tender center. Flattening the dough balls before baking ensures even cooking and cookie shape. Adding a few extra chocolate chips on top before chilling and baking can enhance the presentation and chocolate distribution.
This recipe yields a batch suitable for sharing or storing. After cooling, cookies can be kept in an airtight container at room temperature layered with parchment paper to prevent sticking. Including a piece of plain white bread in the container can help maintain freshness by absorbing moisture.
The cookies also freeze well for up to three months. When ready to enjoy, thaw at room temperature to retain their soft texture. This recipe offers straightforward ingredient substitutions such as using dark or white chocolate chips or mini chips without altering the process.
Ingredients
- ½ cup butter softened
- 1 cup granulated sugar
- 1 large egg beaten
- 1 teaspoon vanilla
- 1¾ cups all-purpose flour
- ½ teaspoon baking soda
- 1 pinch salt
- 1 cup milk chocolate chips or dark or white chocolate chips, mini or regular
* I use salted butter if you use unsalted then add ¼ teaspoon salt.
Instructions
- In the bowl of the stand up mixer, using the flat beater cream the butter and sugar (approximately 2-3 minutes), add the egg and vanilla and beat until combined.
- In a medium bowl whisk together flour, baking soda and salt, then whisk in the chocolate chips.
- To the creamed mixture add ⅓ at a time the flour mixture, beating on low just until combined. Turn onto a lightly floured flat surface, knead gently a few times until combined form into a ball and wrap in plastic wrap. Chill in the fridge for 1-24 hours.
- Remove the dough from the fridge, shape into large golf ball sized balls and place on parchment paper lined cookie sheets, flatten with a fork (dip the fork lightly in flour, so it doesn't stick to the cookie dough). Add a few more chocolate chips if desired and refrigerate while the oven is pre-heating.
- Pre-heat oven to 350°F (180C).
- Remove the cookies from the fridge and bake for approximately 15 minutes. Let cool completely before serving. Enjoy!
Notes
- Store baked cookies in an airtight container between parchment layers to prevent sticking and maintain texture.
- Adding a piece of plain white bread inside the storage container helps absorb moisture and keep cookies fresh for 3-5 days at room temperature.
- You can freeze the cookies in a freezer-safe container or bag for up to three months; thaw before serving.
- Be sure to use baking soda, not baking powder, as outlined in the recipe ingredients for proper leavening.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 22mg | 7% |
| Sodium | 79mg | 3% |
| Potassium | 15mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 174IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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