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–+ servings
Square side shot of hands holding a plate of easy chocolate chip cookies.
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5 from 10 votes

Easy Chocolate Chip Cookies

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 minutes
Cook Time 15 minutes
Chill 15 minutes
Total Time 40 minutes
Servings 30 cookies
Calories 186kcal
Author Blair Lonergan

Ingredients

  • 2 ¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon 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)

Instructions

  • In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
    Dry ingredients in a bowl for easy chocolate chip cookies.
  • In a large bowl, whisk together the brown sugar, melted butter, and granulated sugar. Whisk in the eggs and vanilla extract until combined.
    Whisking chocolate chip cookie ingredients in a large bowl.
  • 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).
    Stirring together easy chocolate chip cookie dough in a bowl.
  • Fold in the chocolate chips.
    Pouring chocolate chips into cookie dough.
  • 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. Scoop out 2 tablespoons of dough. Roll the dough between your hands to form a round ball. If the dough is still sticky and hard to work with, let it chill in the fridge until it's more firm. Repeat with the remaining dough. Place the dough balls about 2 inches apart on the prepared baking sheets.
    Pan of chocolate chip cookie dough on a baking sheet before it goes in the oven.
  • Bake the cookies until the edges are set and beginning to brown, but the centers are still soft and puffy, about 15 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. Use a spatula to transfer the cookies directly to a wire cooling rack. Let cool for at least 5 minutes, then enjoy!
    Front shot of a table with two plates of easy chocolate chip cookies.

Video

Notes

  • Allow the melted butter to cool slightly 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.
  • Shape into Large Round Balls. Placing a rounded ball of dough onto the baking sheet yields a taller, thicker, softer, and chewier cookie.
  • Recipe slightly adapted from America's Test Kitchen.

Nutrition

Serving: 1cookie | Calories: 186kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 101mg | Potassium: 90mg | Fiber: 1g | Sugar: 15g | Vitamin A: 161IU | Calcium: 18mg | Iron: 1mg