This is a super easy recipe for the best chocolate chip cookies you will ever eat! These chocolate chip cookies are soft yet slightly crisp and bursting with melted chocolate, making them a quick crowd favourite!

We love to eat cookies in our household, and thankfully, I love to bake them. This easy chocolate chip cookie recipe is seriously GOOD. 

This chocolate chip cookie recipe is super easy, you don’t need any fancy ingredients (but a stand mixed would make the job easier) and the dough doesn’t need to be chilled. 

When I think of a chocolate chip cookie, I want it to be soft, a little bit chewy and filled with chunks of quality chocolate.  

With over 1 Million views on Instagram, this cookie recipe is one to add to your cookie arsenal.

My favourite way to eat chocolate chip cookies is to warm them in the oven or by heating them for 20 seconds to get the chocolate all gooey again. How do you like to eat yours? 

If you love making pumpkin flavoured treats in Fall or Autumn you can switch up this recipe by making these sweet pumpkin chocolate chip cookies.

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Why Is This The Best Chocolate Chip Cookie Recipe? 

  • Simple pantry ingredients.
  • Soft, slightly crispy around the edges and packed with chocolate.
  • Quick and easy to make. 
  • Easily double to triple the batch to freeze for later.
Hand drawn illustration of a baking scale and rolling pin

Quick Tip

These chocolate chip cookies are so gooood. Every time I bake a batch, they are gone in less than 24 hours. So, I recommend making a double batch.

Ingredients and Substitutions

Chocolate – I like to use chocolate buttons, but chocolate chips or a quality block of chocolate chopped up will work too. Try mixing in white, milk and dark chocolate chips for a fun twist.
Flour – All-purpose flour, sifted.
Baking Soda – This helps create a soft, fluffy cookie.
Butter – Unsalted butter. Omit the salt if you are using salted butter.  
Brown Sugar – The key to chewy, moist cookies is brown sugar.
Salt – Chocolate and salt are a match made in heaven. Salt helps enhance flavour.
Pure Vanilla Extract – To add flavour. Vanilla essence will work fine, too.
Egg – If you can use free-range eggs. 

How To Make These Easy Chocolate Chip Cookies

1. Preheat the Oven. Preheat the oven to 200℃ degrees (375℉).

2. Beat the first ingredients. Add the butter, sugar and vanilla to a large bowl and beat until light and fluffy.

3. Add the egg. Crack the egg into the creamed mixture and beat well to combine.

4. Add the flour. Sift in the flour, baking soda and salt. Mix until just combined. You don’t want to overwork the dough. This can make the butter go too soft.

5. Add the chocolate. Add the chocolate chips or roughly chopped-up block of chocolate. Mix to combine.

6. Scoop the cookie balls. Line a cookie sheet with parchment paper. Scoop out 14 dough balls (I use a 1.5 tablespoon-sized cookie scoop). Don’t roll these, just place them onto the cookie sheet. This keeps the cookies chunky.

7. Bake. Bake for 8-10 minutes until lightly golden brown. Keep your eye on these. You don’t want to cook them over.

8. Cool. Let them cool down for 5 minutes – if you can wait that long! Enjoy.

How to store chocolate chip cookies? 

Let your cookies cool down, then store them in an airtight container. I like to keep mine in the pantry, but the fridge is fine, too. If they last that long, they will stay fresh for 4-5 days! 

Can chocolate chip cookies be frozen?  

Yes! This is such a great way to save time. You can make a double batch of cookie dough and freeze half for baking later. The dough will last up to 3 months in the freezer if stored properly.

Pop them on a baking tray in the freezer. This will quickly flash-freeze them. When they are frozen, pop them into a container or zip-lock bag. Bake them from frozen for 12-15 minutes. Learn more about how to freeze cookie dough.

Why do chocolate chip cookies turn out flat? 

The butter is too warm and spreads quickly in a hot oven. I find it best to use butter that’s at room temperature. I like to get my butter out about 30 minutes before baking if it’s cooler or 20 minutes if it’s a warmer day. If your cookie dough is too soft or melted, chill it in the fridge for 30 minutes before scooping it out.

Hand drawn illustration of a baking scale and rolling pin

Makyla’s Baking Tips

1. Slightly underbake them as they will keep cooking out of the oven. This will make sure they stay soft and moist. 
2. Remove the cookies from the hot baking tray to cool down on a wire rack. This will stop them from continuing to cook, but be careful not to break them!
3. If you don’t want a super-soft cookie, add half white sugar and half brown sugar. The brown sugar keeps the cookies moist, but the white sugar helps the cookies spread more and crisp up. 
4. Keep your butter soft but still slightly chilled to help the cookies stay thick and chunky. 
5. Use a cookie scoop to get even cookies. I use a 1.5 tablespoon-sized cookie scoop.

 Looking For More Cookie Recipes?

a stack of gooey chocolate chip cookies with sea salt

The BEST Chocolate Chip Cookies

This is a super easy recipe for the best, softest chocolate chip cookies you will ever eat! Soft, buttery, and bursting with chocolate these chocolate chip cookies are sure to be a crowd favourite!
5 from 2 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
14 Cookies

Ingredients
  

  • 1 ¼ cup all purpose flour (180g) plain flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup butter (120g) softened at room temperature
  • ¾ cup brown sugar (145g)
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup chocolate chips (150g)

Instructions
 

  • Preheat the oven to 200℃ degrees (375℉).
  • Add the butter, sugar and vanilla to a large bowl and beat until light and fluffy.
  • Crack the egg into the creamed mixture and beat well to combine.
  • Sift in the flour, baking soda and salt. Mix until just combined. You don't want to overwork the dough. This can make the butter go too soft.
  • Add the chocolate chips or roughly chopped-up block of chocolate. Mix to combine.
  • Line a cookie sheet with parchment paper. Scoop out 14 dough balls (I use a 1.5 tablespoon-sized cookie scoop). Don't roll these out – just place them on the cookie sheet. This keeps the cookies chunky.
  • Bake for 8-10 minutes until lightly golden brown. Keep your eye on these. You don't want to cook them over.
  • Let them cool down for 5 minutes – if you can wait that long!

Notes

  • Slightly underbake them as they will keep cooking out of the oven. This will make sure they stay soft and moist. 
  • Remove the cookies from the hot baking tray to cool down on a wire rack. This will stop them from continuing to cook, but be careful not to break them!
  • Add half white sugar and half brown sugar if you don’t want a super soft cookie. The brown sugar keeps the cookies moist but white sugar helps the cookie spread more and crisp. 
  • Keep your butter soft but still slightly chilled to help the cookies stay thick and chunky. 
  • Use a cookie scoop to get even cookies. I use a 1.5 tablespoon sized cookie scoop. Flash-freeze the cookie dough balls and place them in a ziplock bag. To bake from frozen adjust the time baking to 12-15 minutes.

Nutrition

Calories: 139kcal | Carbohydrates: 23g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 72mg | Fiber: 1g | Sugar: 14g

Nutrition information is automatically calculated, so should only be used as an approximation.

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7 Comments

  1. Haii thanks for the recipe.
    Can you give me the measure in grams please? I live in Indonesia.
    I looked for information about cup measurements in grams on Google but the results were confusing.
    I hope you will help
    Thank you in advance

  2. Just made these today! They are very tasty and did not spread. This recipe made 16 fat cookies but I did add 1/2 cup of walnuts to the recipe. Other than this addition, I followed the recipe as stated and baked them for 10 mins. They are crunchy on the outside and soft on the inside!

    1. Hi Nunu, They usually spread when the butter is too soft or warm. Try chilling your dough for 20 minutes in the fridge before baking to see if this helps at all. Thanks, Makyla

  3. Hi dear i made these cookies 2 times they are good but i can always feel the sugar granules in my mouth and i don’t like it can you please help i used dark brown sugar first time and light brown sugar the next time and I’m using the stand mixer i don’t know what I am doing wrong

    1. Hi Zahra, I use light brown sugar and make sure to beat it with my sugar until it is light and fluffy. So it shouldn’t be grainy. Try whipping it for a bit longer and see if that helps. Thanks, Makyla

5 from 2 votes (2 ratings without comment)

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