Easy Chocolate Chip Cookies
User Reviews
5.0
27 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Additional Time
15 mins
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Total Time
40 mins
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Servings
30 cookies
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Calories
186 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Easy Chocolate Chip Cookies
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Soft and chewy, these easy chocolate chip cookies don't require an electric mixer, softened butter, or an extended chilling time!
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Ingredients
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup packed light brown sugar
- 12 tablespoons (1 ½ sticks) salted butter, melted and cooled
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 (12 ounce) package semi-sweet chocolate chips (about 2 cups)
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
- Allow the melted butter to cool slightly before using it in the recipe. This will help the cookies spread less in the oven, and will make the dough less sticky and easier to scoop.
- Line the Baking Sheets. Spraying the baking sheets with cooking spray or greasing with butter or lard creates a slippery surface that causes cookies to spread. Instead, line the baking sheets with parchment paper or a silicone mat for "grip," so that the cookies stay thick and chewy.
- Shape into Large Round Balls. Placing a rounded ball of dough onto the baking sheet yields a taller, thicker, softer, and chewier cookie.
- Recipe slightly adapted from America's Test Kitchen.
Nutrition Information
Show Details
Serving
1cookie
Calories
186kcal
(9%)
Carbohydrates
24g
(8%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
24mg
(8%)
Sodium
101mg
(4%)
Potassium
90mg
(3%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
161IU
(3%)
Calcium
18mg
(2%)
Iron
1mg
(6%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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