Easy Chocolate Chip Cookies
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Additional Time
15 mins
-
Total Time
40 mins
-
Servings
30 cookies
-
Calories
186 kcal
-
Course
Dessert, Baked Goods
-
Cuisine
American
Easy Chocolate Chip Cookies
Description
Easy Chocolate Chip Cookies are prepared by combining flour, baking soda, and salt with a butter and sugar mixture that includes melted butter cooled to prevent excessive spreading. Eggs and vanilla extract add moisture and flavor. The flour mixture is gently folded in, and semi-sweet chocolate chips are evenly distributed throughout the dough.
The dough is chilled for a short time to make handling easier and to maintain thickness during baking. Shaping the dough into large, rounded balls yields cookies that bake with golden-brown edges while retaining a soft, chewy center. The cookies are baked at a moderate oven temperature until edges are set and lightly browned.
These cookies deliver a familiar texture with chewy interiors packed with melted chocolate chunks. They can be served as a snack or dessert, enjoyed warm or cooled.
Allowing the melted butter to cool before mixing and using parchment paper on the baking sheet helps prevent excessive spreading. Forming dough into rounded balls rather than flattening contributes to thickness and chewiness.
Ingredients
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup light brown sugar packed
- 12 tablespoons butter melted and cooled, salted, 1 ½ sticks
- ½ cup granulated sugar
- 2 large egg
- 2 teaspoons vanilla extract
- 1 (12 ounce) semi-sweet chocolate chips about 2 cups, package
Instructions
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, whisk together the brown sugar, melted butter, and granulated sugar. Whisk in the eggs and vanilla extract until combined.
- Add the flour mixture to the butter mixture. Use a rubber spatula to stir just until the ingredients are combined (and you don’t see any dry pockets of flour).
- Fold in the chocolate chips.
- Cover the bowl and chill for 15 minutes while you preheat the oven and prepare the baking sheets. Preheat oven to 325°F. Line two rimmed baking sheets with parchment paper. Scoop out 2 tablespoons of dough. Roll the dough between your hands to form a round ball. If the dough is still sticky and hard to work with, let it chill in the fridge until it's more firm. Repeat with the remaining dough. Place the dough balls about 2 inches apart on the prepared baking sheets.
- Bake the cookies until the edges are set and beginning to brown, but the centers are still soft and puffy, about 15 minutes. The cookies will continue to firm up as they cool, so be sure that you don’t overbake them or they’ll be tough and crunchy. Use a spatula to transfer the cookies directly to a wire cooling rack. Let cool for at least 5 minutes, then enjoy!
Notes
- Cool the melted butter before mixing to reduce cookie spread and make dough easier to handle.
- Use parchment paper or silicone mats on baking sheets for a surface that prevents cookies from spreading too much and ensures even baking.
- Shape dough into large round balls for thicker, soft, and chewy cookies.
- The recipe is adapted slightly from America's Test Kitchen for optimal texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 186kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 24mg | 8% |
| Sodium | 101mg | 4% |
| Potassium | 90mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 161IU | 3% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
