Name: Easy Chocolate Chip Cookies
Prep time: 20 min
Total time: 20 min
Yield: 24 servings
Cuisine: desserts
Ingredients: 1 cup unsalted butter 🧈; 1 cup white sugar 🍚; 1 cup packed brown sugar 🤎; 2 large eggs 🥚 🥚; 2 teaspoons vanilla extract 🌿; 3 cups all-purpose flour 🌾; 1 teaspoon baking soda 🥄; 2 teaspoons hot water 💧; 1/2 teaspoon salt 🧂; 2 cups semisweet chocolate chips 🍫; 1 cup chopped walnuts (optional) 🌰

Introduction

There’s a reason chocolate chip cookies are one of the most beloved treats worldwide: they’re simple to make, endlessly adaptable, and deliver comforting flavor in every bite. This Easy Chocolate Chip Cookies recipe focuses on reliable ingredients and straightforward techniques so both novice bakers and experienced cooks can produce consistent, delicious results. Whether you want soft-and-chewy cookies for an after-school snack, slightly crisp edges with a tender center for afternoon tea, or a large cookie to share, this recipe gives you the fundamentals to customize texture and flavor. This article is designed for searchers who want practical, accessible instructions that work every time. You’ll find precise ingredient notes, step-by-step baking directions, troubleshooting tips, and storage guidance to keep cookies fresh. By using common pantry staples — all-purpose flour, granulated sugar, brown sugar, butter, eggs, baking soda, and chocolate chips — this recipe removes unnecessary complexity while delivering maximum flavor. We’ll also explain the small technique choices that make a big difference: why chilling the dough helps control spread, how to size dough scoops for consistent baking, and how to balance sugar types for chewiness. Read on for an easy, reliable chocolate chip cookie method you can make tonight. The instructions below include practical adjustments for altitude, oven differences, and dietary swaps so you can tweak the recipe without guessing. After one bake, you’ll understand why this version becomes a kitchen favorite for quick desserts, holiday trays, and weeknight treats.

Why This Recipe Works

Great chocolate chip cookies come down to ingredient balance and technique. This recipe works because it balances structure-building ingredients (flour, eggs) with tenderizers (brown sugar, butter) and leaveners (baking soda) to create the ideal chew and spread. Brown sugar contains molasses, which holds moisture and encourages a chewier texture; using a mix of brown and granulated sugar gives you both chew and a subtle lift. Butter contributes flavor and melt; creaming butter and sugar introduces tiny air pockets that aid rise, while salt enhances the chocolate’s profile. Baking soda is the leavener of choice here because it reacts quickly with the acidic components (brown sugar, if present) for a gentle lift and characteristic cookie texture. Using room-temperature eggs ensures even emulsification and helps the dough hold together. The flour amount and type govern structure: all-purpose flour provides enough protein to set the cookie without becoming cakey. Chilling the dough for at least 30 minutes, or up to 24 hours, solidifies the butter so cookies spread less and develop deeper caramelized edges. This step also allows flavors to meld. Finally, chocolate quality matters: chips hold shape and give pockets of chocolate, while chopped chocolate melts into gooey ribbons. This recipe accounts for oven hot spots by recommending rotation and visual cues—edges set and center slightly soft—to prevent overbaking. With these principles explained, you can adapt the base recipe to produce chewy, cakey, or thin-and-crisp cookies by tweaking sugar ratios, bake time, and chilling duration.

Ingredients

This ingredient list is deliberately simple and uses common pantry items so you can bake without a special trip to the store. Measurements are listed as typical U.S. cup measurements with notes for metric conversions and ingredient substitutes to accommodate dietary needs or ingredient availability. - 2 1/4 cups (280 g) all-purpose flour: Provides structure. For slightly cakier cookies, replace up to 1/4 cup with cake flour. For gluten-free, use a 1:1 GF blend and add 1/2 teaspoon xanthan gum if your blend lacks it. - 1 teaspoon baking soda: Leavening that encourages rise and tenderness. - 1/2 teaspoon fine salt: Balances sweetness and enhances chocolate flavor. If using salted butter, reduce to 1/4 teaspoon. - 3/4 cup (170 g) unsalted butter, softened: Butter flavor is essential. For a deeper flavor, use browned butter but reduce chill time. - 3/4 cup (150 g) granulated sugar: Adds sweetness and contributes to lightness and spread. - 3/4 cup (165 g) packed light brown sugar: Adds moisture and chewiness. - 2 large eggs, room temperature: Help bind ingredients and contribute to lift. - 2 teaspoons pure vanilla extract: Flavor enhancer—do not substitute with imitation if possible. - 2 cups (340 g) semisweet chocolate chips or chopped chocolate: Choose high-quality chocolate for best flavor. You can use milk chocolate, dark chocolate, or a mix. Optional add-ins and swaps: - Nuts (1 cup chopped walnuts or pecans) for crunch, add after mixing chips. - Oats or coconut for texture—replace up to 1/2 cup flour with rolled oats or desiccated coconut (texture will change). - For less sweet cookies, reduce granulated sugar by 2 tablespoons and increase brown sugar slightly. Accurate measuring helps; spoon flour into the cup and level rather than scooping directly to avoid dense dough. Use a kitchen scale for best repeatability.

Gathering Ingredients and Prep (Choosing Quality Components)

Before you begin mixing, gathering and prepping your ingredients sets you up for a smooth bake and better-tasting cookies. Quality matters: choose fresh brown sugar (look for softness and no hard clumps), good butter (unsalted gives you control over salt), and chocolate with a cocoa percentage you enjoy. Semisweet chips are classic, but chopped dark chocolate creates molten pockets and more intense flavor. If using chocolate bars, chop into uneven chunks for varied melt patterns. Bring the eggs and butter to room temperature so they incorporate evenly into the batter. Room-temperature butter should still be slightly cool to the touch but soft enough to press a finger into easily; over-soft butter can cause excess spread. Measure flour accurately—if you don’t have a scale, spoon flour into your measuring cup and level off with a knife. Brown sugar should be packed into the measuring cup for accurate moisture content. Line baking sheets with parchment paper or silicone mats for even baking and easy cleanup; do not reuse very warpy or heavily stained sheets, which can cause uneven baking. Position racks in the middle of the oven for the most even heat distribution. Preheat the oven to the recommended temperature only after your dough is scooped and chilled if required, so your bake schedule is predictable. If you plan to flavor the dough—espresso powder, orange zest, or flaky sea salt for topping—have those ready to add. For precise portioning, use a 1.5-tablespoon cookie scoop for standard-sized cookies or a 3-tablespoon scoop for oversized, bakery-style cookies. Consistent scoops ensure even bake times across a tray. Gathering ingredients and prepping equipment ahead of time speeds up the baking process and reduces mistakes, especially when you’re producing multiple sheets in one session.

Step-by-Step Instructions

Follow these steps for consistent cookies. This method uses the classic creaming technique, which yields slightly puffy cookies with tender centers. 1. Preheat and prepare: Preheat the oven to 350°F (175°C) if you plan to bake immediately. Line baking sheets with parchment paper or silicone mats. Position racks in the center of the oven for even heat. 2. Dry ingredients: Whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt in a medium bowl. Set aside so they’re ready to combine. 3. Cream butter and sugars: In a large bowl or stand mixer fitted with a paddle attachment, beat 3/4 cup softened unsalted butter, 3/4 cup granulated sugar, and 3/4 cup packed light brown sugar on medium speed until light and fluffy, about 2 to 3 minutes. Scrape the bowl. 4. Add eggs and vanilla: Add 2 room-temperature eggs one at a time, beating until incorporated, then mix in 2 teaspoons vanilla extract. Don’t overmix—just incorporate. 5. Combine dry and wet: With the mixer on low, gradually add the dry ingredients until just combined. Overmixing develops gluten and makes the cookies tough. 6. Add chocolate: Fold in 2 cups semisweet chocolate chips or chopped chocolate with a spatula, leaving streaks of chocolate for pockets of melt. 7. Chill the dough (optional but recommended): For thicker cookies and enhanced flavor, chill the dough for 30 minutes to 24 hours. If baking immediately, the dough may spread more. 8. Portion dough: Scoop dough into uniform rounds using a cookie scoop or tablespoon, spacing about 2 inches apart on the sheet. Slightly flatten tall scoops for more even baking. 9. Bake: Bake 9–12 minutes for medium cookies—edges should be golden and centers slightly soft. For chewier cookies, remove them when centers look set but not browned; they’ll firm up on the hot sheet. 10. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough, allowing sheets to cool between batches to avoid excessive spreading. These clear steps—accurate creaming, careful mixing, chilling, and baking to visual cues—are the most reliable way to achieve the texture you want.

Baking Tips, Texture Tweaks, and Flavor Variations

Small tweaks create big changes in cookie texture and flavor. Here are practical tips for achieving different results, plus ideas for flavor variations and add-ins to customize your batch. Bake Time and Texture: - Soft & Chewy: Increase the proportion of brown sugar to granulated sugar (e.g., 1 cup brown to 1/2 cup granulated), bake for the shorter end of the time range, and remove when centers are just set. Cooler oven temperatures reduce overbrowning. - Thin & Crispy: Use a bit more granulated sugar, reduce chilling, and bake until edges are deeply golden. Also flatten dough balls slightly before baking. - Thick & Cake-Like: Add 1 tablespoon cornstarch to the dry ingredients, increase flour by 2 tablespoons, and chill the dough thoroughly before baking. Oven and Equipment Tips: - Calibrate your oven with an oven thermometer. Many home ovens run hot or cool, affecting bake time. - Use light-colored baking sheets; dark pans cause faster browning. Rotate sheets halfway through baking for even color. - Do not overcrowd the sheet—cookies spread and need airflow. Flavor Variations: - Browned Butter: Brown the butter first to develop nutty, toffee-like notes. Let it cool slightly before creaming with sugars. - Mix-ins: Swap 1 cup of chocolate chips for chopped toasted pecans, walnuts, or dried cherries. Add 1/2 cup oats for rustic texture. - Spices: Add 1/2 teaspoon ground cinnamon or 1/4 teaspoon cardamom for warm spice notes. - Sea Salt Finish: Sprinkle flaky sea salt on warm cookies right out of the oven for a sweet-savory contrast. Dietary Swaps: - Vegan: Replace butter with vegan butter, use a flax or chia egg (1 tablespoon ground seed + 3 tablespoons water per egg), and choose vegan chocolate. - Lower Sugar: Reduce granulated sugar by up to 2 tablespoons and increase brown sugar slightly for moisture retention. Expect modest changes in spread. Testing: Bake a small test batch (2–3 cookies) first to confirm bake time and texture before baking the entire tray. Small tests save time and ingredients when experimenting with variations.

Serving and Presentation

Presentation can elevate simple chocolate chip cookies into something that feels intentional and special. Whether serving at a casual family gathering, a children's party, or arranging a dessert box, small finishing touches and thoughtful plating make a difference. Plating ideas: - Classic Stack: Stack three to five cookies on a small dessert plate and tie with a twine bow for gift-giving or a rustic presentation. Place a small sprig of mint or a dusting of cocoa on the plate for contrast. - Family Platter: Arrange cookies in concentric circles on a large wooden board or slate. Place small bowls of milk, coffee, or chocolate dipping sauce around the board. Use different sizes—some standard, some larger—for visual interest. - Individual Treats: Serve each cookie on a doily-lined petit plate with a mini scoop of vanilla ice cream and a drizzle of warm chocolate sauce for a dessert portion. Garnish and finishing touches: - Flaky sea salt: Add a pinch of flaky sea salt immediately after removing cookies from the oven to highlight the chocolate and bring out caramel notes. - Melted chocolate drizzle: Lightly warm 1/4 cup of chocolate chips with a splash of cream and drizzle over cooled cookies for an upscale look. - Powdered sugar: For a softer look, dust lightly with powdered sugar using a fine mesh sieve. Pairings: - Drinks: Classic pairings include cold milk, black coffee, or a salted caramel latte. For an adult gathering, pair with a nutty dessert wine or a porter beer. - Ice cream sandwiches: Press two slightly warm cookies around a scoop of ice cream for immediate melting centers and a delightful texture contrast. When photographing or presenting cookies, use natural light, avoid harsh overheads, and include props like a glass of milk, napkin, or a scattering of chocolate chips to tell the story of the bake. Thoughtful presentation makes these humble cookies feel celebratory and invites people to enjoy them right away.

Storage, Freezing, and Make-Ahead Tips

Storing cookies properly preserves texture and flavor so you can enjoy them over several days or prepare ahead for events. Chocolate chip cookies keep well when stored and can be frozen as dough or baked cookies for later enjoyment. Short-term storage (1–4 days): - Room temperature: Store completely cooled cookies in an airtight container at room temperature. Place a slice of bread or a folded paper towel in the container to help retain moisture and maintain chewiness. Avoid refrigeration unless your kitchen is very hot, as refrigeration can dry cookies out. Long-term storage (up to 3 months): - Freezing baked cookies: Cool cookies completely, then layer them between sheets of parchment in an airtight, freezer-safe container or resealable bag. Press out excess air and freeze. To serve, thaw at room temperature for 20–30 minutes or warm gently in a 300°F (150°C) oven for 5–8 minutes. - Freezing dough: Portion raw cookie dough into scoops on a tray and freeze until solid. Transfer scoops to a freezer bag and store for up to 3 months. Bake from frozen—add 1–2 minutes to bake time and increase spacing on the tray because frozen dough may spread less. Make-ahead tips: - Dough aging: For deeper flavor, mix dough and refrigerate for 24–72 hours before baking. The enzymes in flour and sugar will develop more complex flavors over time. - Partial bake: For events, bake cookies until just set, then cool and finish baking shortly before serving to ensure warm, fresh centers. Reheating: - To refresh cookies, microwave one cookie on a microwave-safe plate for 8–10 seconds or warm in a 300°F (150°C) oven for 3–5 minutes. For a freshly baked texture, pair a warmed cookie with a small scoop of cold ice cream. Following these storage and make-ahead tips helps reduce waste and lets you enjoy freshly tasting cookies whenever you want, whether from a frozen batch or from dough you prepared earlier in the week.