Easy Chocolate Chip Cookies

5 from 10 votes

Soft and chewy, these easy chocolate chip cookies don't require an electric mixer, softened butter, or an extended chilling time!

Course Cookies, Dessert

Cuisine American

Keyword easy chocolate chip cookies, easy chocolate chip cookies recipe, homemade chocolate chip cookies, soft chocolate chip cookies

Prep Time 10

Cook Time 15

Chill 15

Total Time 40

Servings cookies

Calories 173kcal

2 ½ cups plus 2 tablespoons (315 grams) all-purpose flour, measured by spooning and leveling or weighing
½ teaspoon baking soda
½ teaspoon table salt
1 cup packed light brown sugar
12 tablespoons (1 ½ sticks) salted butter, melted and cooled
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 (12 ounce) package semi-sweet chocolate chips (about 2 cups), plus extra for topping if desired

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, whisk together the brown sugar, melted butter, and granulated sugar. Whisk in the eggs and vanilla extract until combined.
Add the flour mixture to the butter mixture. Use a rubber spatula to stir just until the ingredients are combined (and you don’t see any dry pockets of flour).
Fold in the chocolate chips.
Cover the bowl and chill for 15 minutes while you preheat the oven and prepare the baking sheets. Preheat oven to 325°F. Line two rimmed baking sheets with parchment paper. Using a 1 ½-tablespoon cookie dough scoop, drop the dough in round balls apart 2 inches apart on the prepared baking sheets. If you like, you can press a few additional chocolate chips into the top of each dough ball for a bakery-style appearance. For really thick cookies, you can pop the trays back in the fridge or freezer for about 15 minutes to chill again before baking (this isn't necessary, just a bonus).
Bake the cookies until the edges are set and beginning to brown, but the centers are still soft and puffy, about 15-16 minutes. The cookies will continue to firm up as they cool, so be sure that you don’t overbake them or they’ll be tough and crunchy. Let the cookies cool on the baking sheets for about 5 minutes, and then transfer to a wire cooling rack to cool completely before storing.

Allow the melted butter to cool to about room temp before using it in the recipe. This will help the cookies spread less in the oven, and will make the dough less sticky and easier to scoop.
Line the Baking Sheets. Spraying the baking sheets with cooking spray or greasing with butter or lard creates a slippery surface that causes cookies to spread. Instead, line the baking sheets with parchment paper or a silicone mat for "grip," so that the cookies stay thick and chewy.
Recipe adapted from America's Test Kitchen.