5 from 18 votes
Easy Chocolate Chip Cookies
These chocolate chip cookies are made by whisking together dry ingredients and a mixture of cooled melted butter, brown and granulated sugars, eggs, and vanilla. The dough is chilled briefly then shaped into thick, round balls which bake into cookies with set edges and soft, chewy centers. Semi-sweet chocolate chips provide bursts of sweetness throughout.
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
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 30 cookies
Amount Per Serving
Calories 186
% 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.