Name: Chocolate Chip Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 80 min
Ingredients: 1 1/4 cups all purpose flour (spooned and leveled); 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1 teaspoon salt; 1/2 cup unsalted butter (1 stick, melted and cooled); 1/3 cup granulated sugar; 1/2 cup light brown sugar (packed); 1 egg(s) (large); 2 teaspoons pure vanilla extract; 1 1/2 cups semi-sweet chocolate chips (or chopped chocolate bar)

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Get ready for a melt-in-your-mouth, easy chocolate chip cookie recipe that combines crispy edges, chewy middles, and gooey chocolate chips. Perfect for cookie lovers and baking enthusiasts alike!

For me, chocolate chip cookies the classic treat that brings back memories of milk mustaches and cookie jar raids. But let me tell you, I’ve discovered the ultimate chocolate chip cookie recipe that’s set to dethrone your grandma’s secret formula (sorry, Grandma!).

In my kitchen, I’ve been mixing, whisking, and, of course, taste-testing, to bring you a batch of easy chocolate chip cookies that are nothing short of magical.

Now, I know what you’re thinking: ‘Another chocolate chip cookie recipe? Really?’ But trust me, this isn’t just another recipe lost in the sea of cookie blogs.

I’m here to guide you through a cookie adventure, where each bite is a blend of gooey, chocolatey goodness and the perfect crunch. And the best part? It’s so easy, even those who can barely boil water can master it.

I’m not just sharing a recipe; I’m handing you the keys to cookie paradise. We’re talking about cookies that could sweet-talk their way out of a cookie jar and onto your favorite plate.

From the first scoop of dough to the last bite of cookie, this journey is going to be sweet, fun, and oh-so-delicious. Let’s bake some memories!

Here’s what you’re going to need for this easy chocolate chip cookie recipe.

Ingredients

1 1/4 cups all purpose flour (spooned and leveled)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/3 cup white granulated sugar
1/2 cup light brown sugar, packed
1 large egg
2 teaspoons vanilla extract
1 1/2 cups chocolate chips (or chopped chocolate bar)

Feel free to use dark or white chocolate chips, chopped up chocolate bars, or any other type of chocolate you’d like. You really can’t lose.

These last in an airtight container at room temperature for 2-3 weeks.

You can also freeze them in an airtight container for up to six months. When you bring them out of the freezer, let them rise to room temperature naturally as opposed to microwaving.

Get the printable recipe for these cookies below:

Chocolate Chip Cookies

Enjoy the ultimate easy chocolate chip cookie recipe! This guide will show you how to achieve that dreamy balance of crunchy, chewy, and chocolaty goodness in every bite.

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Prep Time: 10

Cook Time: 10

Chill Time: 1

Total Time: 1 20

Servings: dozen

Author: Amy Anderson

Equipment

Ingredients

1 1/4 cups all purpose flour spooned and leveled
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup unsalted butter 1 stick, melted and cooled
1/3 cup granulated sugar
1/2 cup light brown sugar packed
1 egg(s) large
2 teaspoons pure vanilla extract
1 1/2 cups semi-sweet chocolate chips or chopped chocolate bar

Instructions

In a medium-sized bowl, combine flour, salt, baking soda and baking powder. Set aside.
In a large bowl, add softened butter, white sugar, and brown sugar. Whisk for 2-3 minutes or until it turns into a paste consistency.
Add vanilla and egg, and whisk to combine.
Pour in the dry ingredients and use a rubber spatula to fold in the flour, careful not to overmix.
When there are a few streaks of flour left, add in the chocolate chips and fold those in until evenly combined.
Place the dough in the fridge for 1 hour (or several hours, if possible).
Preheat oven to 350F. Line a baking sheet with parchment paper and set aside.
Use a cookie scoop to evenly scoop cookie dough onto the parchment lined baking sheet. Place them about 2 inches apart. Bake for 8-10 minutes, or until they’re golden brown and have a golden ring around the bottom edges.
Let cool for a few minutes, then transfer to a cooling rack and bake the rest of the cookies.

Notes

Bake at for 9-11 minutes for bigger cookies (2 oz scoop). If you’re using a smaller scoop you’ll want to bake them for 8-10 minutes, or until they’re golden brown and have a golden ring around the bottom edges.