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 melted chocolate, these chocolate chip cookies will become a 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. 

A pile of soft, chewy chocolate chip cookies in a basket

This chocolate chip cookie recipe is super easy, you don’t need any fancy ingredients or tools 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.  

If you enjoy soft, buttery cookies, you’ll also love my chocolate chip cookie cake recipe. It’s a fun, delicious twist to make rather than a traditional cake.  

You can also enjoy the flavours of fall by adding this simple pumpkin spice mix to these pumpkin chocolate chip cookies. They are the perfect sweet treat. 

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

Close up of chocolate chip cookie being held that is broken in half. Chocolate is oozing from the inside.

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Why Is This The Best Chocolate Chip Cookie Recipe? 

  • Exploding with chocolate!
  • Super simple ingredients.
  • Soft, buttery goodness.
  • Super-fast to make. 

Chocolate Chip Cookie Ingredients 

Chocolate – I like to use a quality block of chocolate. Here in New Zealand, we have Whitakers, the creamiest chocolate I have ever tasted! Or Chocolate buttons.
Flour – All-purpose, sifted. 
Baking Soda – This helps create a soft, fluffy cookie.  
Butter – I always bake with salted butter, but you can use unsalted.  
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. 

A bunch of chocolate chip cookies on a wooden chopping board and parchment paper.

How To Make These Easy Chocolate Chip Cookies

  1. Preheat the oven to 200 degrees.
  2. Add the butter, sugar and vanilla to a large bowl and beat until light and fluffy.
  3. Add the egg to the creamed mixture and beat well to combine.
  4. 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. Roughly chop up the block of chocolate and add half to the cookie dough. Or more if you desire. I’m not judging! Mix to combine.
  6. Line a cookie sheet with parchment paper. Spoon out 15 balls of dough. You could use a handy cookie scoop if you want to.
  7. Bake for 8 minutes. Keep your eye on these to ensure your oven isn’t too hot. You don’t want to cook them over.
  8. Let them cool down for 5 minutes – if you can wait that long! Enjoy.

You can get the full printable recipe below. 

Chopping up a block of chocolate on a wooden chopping board. Cookie ingredients are seen in the background
A large cream mixing bowl with whipped sugar and butter. Adding in a egg.
Cookie dough in a large ceramic mixing bowl. Chunks of chocolate being added into the bowl.
Tray of chocolate chip cookie dough ready to be baked

These easy chocolate chip cookies are so hard to pass up. Every time I bake a batch, they are gone in less than 24 hours, indicating that they’re yum! 

Chocolate Chip Cookie FAQ’s  

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 freeze them. When they are chilled, pop them into a container or zip-lock bag.  Bake them from frozen for 12-15 minutes. Learn how to freeze cookie dough.

Bunch of freshly cooked chocolate chip cookies on a wooden cutting board.

Why do chocolate chip cookies turn out flat? 

The butter is too warm. I find using butter that’s at room temperature is best.  

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.  

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.  These will stay fresh for 4-5 days if they last that long! 

Bunch of freshly cooked chocolate chip cookies on a wooden cutting board with butter knife

Tips For Making These Easy, Soft Chocolate Chip Cookies

  • 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!
  • 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 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.

 Looking For More Cookie Recipes?

Yield: 16 Cookies

Easy Recipe For Chocolate Chip Cookies

Easy Recipe For 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!

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1 1/4 cup all purpose flour
  • 1/2 tsp baking soda
  • Pinch salt
  • 120g butter, soft
  • 3/4 cup brown sugar
  • 1 tsp vanilla extract
  • 1 free range egg
  • 1 cup chocolate, chopped

Instructions

    1. Preheat the oven to 200C (392F).
    2. Add the butter, sugar and vanilla to a large bowl and beat for 2 minutes or until until light and fluffy.
    3. Add the egg to the creamed mixture and beat well to combine.
    4. Sift in the flour, baking soda and salt. Mix until just combined. You don’t want to overwork the dough, as this can make the butter too soft.
    5. Roughly chop up a block of chocolate and add half to the cookie dough. Or add chocolate chips/buttons. Mix to combine.
    6. Line a cookie sheet with parchment paper. Spoon out 16 even balls of cookie dough. You could use a handy cookie scoop if you want to.
    7. Bake in the oven for 8-10 minutes. Keep your eye on these to ensure your oven isn’t too hot. You don’t want to over cook them.
    8. Let them cool down for 5 minutes – if you can wait that long! Enjoy.

Notes

  • Slightly under bake 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 continuing to cook but be careful not to break them!
  • 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 white sugar helps the cookie spread more and crisp.
  • Keep your butter soft but still cold to help the cookies stay thick and chunky.
  • Use a cookie scoop to get even cookies.
  • You can freeze the baked cookies. Let them cool down then pop them on a baking tray in the freezer. This will quick freeze them. When they are chilled pop them into a container or zip lock bag. Just remember to take them out of the storage before defrosting them, so they don’t go soggy.

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Nutrition Information:

Yield:

15

Serving Size:

1

Amount Per Serving: Calories: 195Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 32mgSodium: 149mgCarbohydrates: 24gFiber: 1gSugar: 15gProtein: 2g

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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