Easy Chocolate Chip Cookies

Alright, so here’s the truth—I’ve made a lot of cookies. But these easy chocolate chip cookies? They’re the ones I always come back to.

They’re soft in the middle, a little crisp on the edges, and packed with gooey chocolate chips. And the best part? You don’t need fancy stuff. Just basic ingredients and one bowl.

I made these with my kid the other day. We laughed, we spilled flour, we ate warm cookies straight off the tray. If you want something quick, fun, and so good—this recipe’s for you.

Why You’ll Love This Recipe

• Beginner-Friendly: If you’re new to baking, this is a solid place to start. No advanced techniques. No special equipment. Just follow each step and you’ll get great results.
• Perfect Texture: A mix of white and brown sugar gives you crispy edges with a soft, chewy middle—exactly what most people expect from a chocolate chip cookie.
• No Weird Ingredients: Everything here is probably already in your pantry or fridge. You won’t need cornstarch, pudding mix, or extra yolks. Just the basics.
• Foolproof & Flexible: Chill the dough, scoop it out, bake. It works every time. Want to add nuts or swap chips? No problem.
• Make Ahead Option: You can portion the dough and freeze it for later. Just bake straight from frozen when the craving hits.

What You Need to Know Before You Start

Prep Time & Bake Time

• Active Prep: About 15 minutes to measure, mix, and form the dough
• Chill Time: 30 minutes in the fridge helps firm up the dough for better structure
• Bake Time: 10 to 12 minutes in a preheated oven at 350°F (177°C)
• Total Time: Right around 1 hour start to finish

Servings
This batch makes about 24 standard-sized cookies. If you’re making mini cookies, expect more. If you want big bakery-style cookies, you’ll get fewer—around 12 to 14 large ones.

Difficulty

• Skill Level: Easy. You’ll mix dry and wet ingredients separately, then combine. You don’t need a mixer, but one helps with creaming the butter and sugars. Everything else is done by hand or with a spatula. No decorating, no shaping, no fancy steps.

Required Kitchen Tools

Before you begin, make sure you have the right tools:

• Mixing Bowls: At least two—one for dry ingredients, one for the wet mixture
• Hand Mixer or Stand Mixer (optional): Helpful for creaming butter and sugar, but a whisk and some elbow grease will work
• Rubber Spatula: Good for folding ingredients and scraping down the sides
• Measuring Cups & Spoons: Precision matters, especially with flour and baking soda
• Cookie Scoop or Tablespoon: Helps portion the dough evenly
• Baking Sheets (2): Use light-colored metal sheets for even browning
• Parchment Paper: Prevents sticking and makes cleanup easier
• Wire Rack: For cooling the cookies evenly after baking

Ingredients for Chocolate Chip Cookies

Each ingredient serves a specific purpose. Stick to the measurements for best results.

• All-Purpose Flour – 2 ¼ cups (280g): This is your structure. Be sure to spoon and level the flour when measuring. Scooping directly from the bag will give you too much flour and dry cookies.
• Baking Soda – 1 tsp: This is your leavening agent. It reacts with the brown sugar and butter to help the cookies puff slightly and spread just enough.
• Salt – ½ tsp: Balances sweetness and brings out the flavor of the chocolate. Don’t skip it.
• Unsalted Butter – 1 cup (226g), softened: Butter adds moisture, richness, and flavor. It should be soft but not melted—leave it out at room temp for about 45–60 minutes before starting.
• Granulated Sugar – ¾ cup (150g): This helps the cookies spread and gives the edges a slight crisp.
• Packed Brown Sugar – ¾ cup (160g): Adds moisture and chewiness. Dark brown sugar adds a bit more molasses flavor, but light works too.
• Vanilla Extract – 1 tsp: Rounds out the flavor. Use real vanilla extract if possible.
• Large Eggs – 2, at room temperature: Help bind everything together and add structure. Room temperature eggs mix better into the dough.
• Semisweet Chocolate Chips – 2 cups (340g): You can use any chip shape—mini, chunks, or regular. Good-quality chips (like Ghirardelli, Guittard, or Callebaut) melt better and taste better.

Variations for Chocolate Chip Cookies

• Add Nuts: Try ½ cup of chopped walnuts or pecans for crunch.
• Use Different Chips: Swap in dark chocolate, milk chocolate, or even peanut butter chips.
• Chop Your Own Chocolate: Roughly chopped chocolate bars give you varied melty pockets and small shards throughout the dough.
• Add a Sprinkle of Sea Salt: A pinch of flaky sea salt on top of each dough ball before baking balances the sweetness beautifully.
• Make It a Cookie Sandwich: Spread peanut butter or chocolate ganache between two cooled cookies for an extra indulgent treat.

How to Make Easy Chocolate Chip Cookies Step-by-Step Instructions

1. Whisk the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. This evenly distributes the leavening and prevents clumps. Set this bowl aside for now.

2. Cream the Butter and Sugars

In a large mixing bowl, add the softened butter, granulated sugar, and brown sugar. Beat with a hand mixer or stand mixer on medium speed for about 2–3 minutes until the mixture is smooth, fluffy, and slightly pale in color. Scrape down the sides as needed.

3. Add the Eggs and Vanilla

Crack in the eggs one at a time, mixing after each addition. Add the vanilla extract and mix again until everything is well combined. The mixture should look creamy and thick.

4. Combine Dry and Wet Ingredients

Gradually add the dry ingredients into the wet ingredients. Mix on low speed or by hand until just combined. Be careful not to overmix—stop as soon as you no longer see streaks of flour.

5. Fold in the Chocolate Chips

Using a spatula or wooden spoon, gently fold in the chocolate chips. Make sure they’re evenly distributed throughout the dough.

6. Chill the Dough

Cover the bowl with plastic wrap and chill the cookie dough in the refrigerator for at least 30 minutes. This step keeps the cookies from spreading too much while baking and improves the texture.

7. Scoop the Dough

Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper. Using a cookie scoop or tablespoon, scoop dough into mounds (about 1.5 to 2 tablespoons each) and place them 2 inches apart on the prepared baking sheets.

8. Bake

Bake for 10 to 12 minutes. The edges should look golden, but the centers will still look a bit soft. That’s okay—they’ll continue to firm up as they cool.

9. Cool the Cookies

Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and avoids breaking.

How to Serve Chocolate Chip Cookies

These cookies are best served slightly warm, when the chocolate is still soft. You can pair them with:

• A glass of cold milk
• A scoop of vanilla ice cream
• Crumbled into yogurt or parfaits
• Alongside fresh berries or bananas

They also make a simple dessert after dinner or a quick lunchbox treat.

Storing Chocolate Chip Cookies

• Room Temperature: Keep cooled cookies in an airtight container for up to 5 days. They stay soft and chewy.
• Freezing Baked Cookies: Place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw at room temp or microwave for 10 seconds.
• Freezing Cookie Dough: Scoop into balls, place on a tray to freeze, then store in a zip-top bag. Bake directly from frozen at 350°F, adding 1–2 extra minutes.

Tips and Tricks for Success

• Soften Butter Properly: It should be soft enough to press with a finger but not melty or greasy.
• Don’t Skip the Chill: Even 30 minutes of chill time helps create thicker, bakery-style cookies.
• Use a Light-Colored Baking Sheet: Dark pans tend to brown the bottoms too quickly.
• Rotate the Pan: If your oven has hot spots, turn the tray halfway through baking for even browning.
• Weigh Your Flour: If possible, use a kitchen scale (280g) for accuracy. Too much flour = dry cookies.
• Leave Room to Spread: Give the dough balls at least 2 inches of space. They will spread during baking.

Nutrition (Per Cookie)

Nutrient	Amount
Calories	210 kcal
Carbohydrates	27 g
Protein	2 g
Fat	11 g
Saturated Fat	7 g
Cholesterol	30 mg
Sodium	90 mg
Sugar	17 g
Fiber	1 g

Note: Nutrition values are approximate and based on standard portion sizes.

Chocolate Chip Cookie FAQs

1. Can I skip chilling the dough?
You can, but the cookies may spread too much and turn out thinner. Chilling helps control the shape and improves the texture.

2. Can I freeze the dough?
Yes. Scoop the dough into balls, freeze on a tray, and then transfer to a zip-top bag. Bake from frozen, adding 1–2 minutes to the bake time.

3. How do I make them chewier?
Use more brown sugar than white sugar, and don’t overbake. Slightly underbaking keeps the centers soft.

4. Can I use margarine instead of butter?
Butter is best for flavor and texture. Margarine will work, but the taste and consistency may change.

5. Can I use whole wheat flour?
You can substitute up to half of the all-purpose flour with whole wheat flour. The cookies will be slightly denser and nuttier in flavor.

Conclusion

This Easy Chocolate Chip Cookies recipe is one I return to again and again. It’s reliable, flexible, and makes cookies that actually taste like home. Whether you’re baking for guests, kids, or just yourself, these cookies get the job done—no stress, no guesswork. And the best part? They’re just really, really good.