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Easy Chocolate Chip Cookies Recipe
Just imagine sinking your teeth into warm, chewy homemade cookies that come together with simple ingredients in under an hour.
Nothing beats a classic treat like this Easy Chocolate Chip Cookies Recipe—perfect for a quick dessert, family favorite gatherings, or just rounding out your home baking routine. I first baked these cookies on a rainy afternoon when my kids needed a little pick-me-up, and they’ve been our go-to sweet treat ever since. What makes them special? They strike that perfect chewy-crisp balance, and you can riff on the base dough to suit every cookie lover’s dream—dairy-free, extra-chocolaty, or sprinkled with sea salt flakes for a grown-up twist.
Why You’ll Love This Recipe (H2)
• Ready in under an hour: from mixing bowl to cooling rack in about 50 minutes
• Uses pantry staples: flour, sugar, butter, eggs—no exotic ingredients needed
• Foolproof method: even beginner bakers nail the right texture every time
• Chewy cookies with a slight crisp edge—no more flat, greasy disks
• Family favorite: kids, teens, and grown-ups all reach for seconds
• Perfect for gift boxes or school bake sales—everyone adores them
• Customizable: swap chips, add nuts or oats, or go gluten-free easily
• Great for any season, whether you’re cozying up in winter or entertaining at summer barbecues
Ingredients (H2)
• 2¼ cups (280g) all-purpose flour (for a firmer chew, try King Arthur brand)
• 1 tsp baking soda (ensures those cookies puff just right)
• ½ tsp fine sea salt (Maldon works beautifully)
• 1 cup (226g) unsalted butter, softened (Land O Lakes)
• ¾ cup (150g) granulated sugar
• ¾ cup (165g) packed light brown sugar (adds depth and chewiness)
• 2 large eggs, room temperature (bring them out 30 minutes before baking)
• 2 tsp pure vanilla extract (Madagascar vanilla for the best aroma)
• 2 cups (340g) semisweet chocolate chips (Nestlé Toll House or Ghirardelli)
• Optional: ½ cup chopped walnuts or pecans (for a nutty twist)
Directions (H2)
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper. (Hot air circulation helps cookies brown evenly.)
- In a medium bowl, whisk flour, baking soda, and salt. Set aside. This dry mix prevents pockets of soda.
- In a large bowl, cream the softened butter with granulated and brown sugar until fluffy—about 2 minutes with a handheld mixer. (You’ll see it lighten in color; that’s the magic.)
- Beat in eggs, one at a time, then add vanilla extract. Scrape down the sides so every bit of batter is smooth.
- Gradually stir in the flour mix, using a wooden spoon or spatula. Overmixing develops gluten, so stop when just combined.
- Fold in chocolate chips (and nuts if you’re using them) until they’re evenly dispersed. Feel free to sneak a couple more chips on top—go ahead, you deserve it.
- Use a 1.5-tbsp cookie scoop (or a heaping tablespoon) to drop dough balls onto the sheets, spacing them 2 inches apart.
- Bake one sheet at a time for 9–11 minutes, rotating halfway through. Cookies should be golden at the edges and slightly soft in the center.
- Let cookies rest on the baking sheet for 2 minutes—this finishes the bake and helps them firm up without overcooking.
- Transfer to a wire rack to cool completely, unless you simply can’t wait to munch on a warm, gooey masterpiece.
Servings & Timing (H2)
Makes about 24 classic cookies
Prep Time: 15 minutes (including measuring and mixing)
Bake Time: 9–11 minutes per batch
Cooling Time: 5 minutes
Total Time: 35–45 minutes from start to finish
Variations (H2)
• Double Chocolate: swap half the flour for cocoa powder and use white chips.
• Oatmeal Chocolate Chip: fold in 1 cup rolled oats for a hearty texture.
• Gluten-Free: use a 1:1 cup gluten-free flour blend—bake the same way.
• Salted Caramel: toss in ½ cup caramel bits and sprinkle sea salt before baking.
• Peanut Butter Swirl: drop peanut butter in dollops on top, then swirl gently.
Storage & Reheating (H2)
Store cooled cookies in an airtight container at room temperature up to 5 days—if they last that long! Freeze in single layers (use parchment) for up to 3 months; thaw at room temp. To refresh, microwave one cookie for 5–7 seconds or warm a batch in a 300°F oven for 3 minutes.
Notes (H2)
I learned that chilling dough isn’t mandatory but chills it for 30 minutes amps up flavor and yields thicker cookies. Brown sugar ratio tweaks chewiness—add a tablespoon or two more if you love extra chew. Also, using room-temp eggs (instead of cold) gives a more consistent mix, so I always plan ahead.
FAQs (H2)
Q: Can I use melted butter?
A: You can, but the texture shifts to cakier cookies; stick with softened for classic chew.
Q: Why did my cookies spread too much?
A: Likely the dough was too warm—chill for 15–20 minutes and bake on a cooled sheet.
Q: My cookies are dry—what went wrong?
A: Overbaking is usually the culprit; dial back bake time by a minute or two.
Q: Can I make the dough ahead?
A: Absolutely! Chill it up to 48 hours—cookies develop richer flavor over time.
Q: How do I get even browning?
A: Rotate trays halfway through baking and use light-colored baking sheets.
Q: What if I don’t have vanilla extract?
A: Vanilla is key for depth, but you could try almond extract (half amount) for a twist.
Q: Why are my cookies dense?
A: Too much flour or too much mixing—measure flour by spooning it into your cup, then leveling off.
Conclusion (H2)
This Easy Chocolate Chip Cookies Recipe is your ticket to warm, chewy, utterly delightful homemade cookies in under an hour—no sweat, no fuss, just pure comfort. Give it a whirl, tweak it how you like, and don’t forget to drop a comment below or tag your cookie photos on Instagram #CookieLovers. Happy baking!
Easy Chocolate Chip Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- 2 cups semisweet chocolate chips
- 1/2 cup chopped walnuts or pecans
Instructions
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk flour, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter with granulated and brown sugar until fluffy.
- Beat in eggs, one at a time, then add vanilla extract.
- Gradually stir in the flour mix, then fold in chocolate chips (and nuts if using them).
- Use a cookie scoop to drop dough balls onto the sheets, space them apart, and bake until golden.
- Let cookies rest on the baking sheet before transferring to a wire rack to cool completely.
