Easy Chocolate Chip Cookies
These Easy Chocolate Chip Cookies deliver crisp edges and chewy centers with minimal effort. Perfect for sweet cravings anytime!
Servings: 24 servings
Ingredients
- 1 large egg
- 0.75 cup unsalted butter softened
- 210 grams all-purpose flour about 1½ cups
- 0.5 teaspoon sea salt or kosher salt
- 1 teaspoon baking soda
- 0.75 cup brown sugar light or dark
- 0.75 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup chocolate chips milk, dark, semi-sweet, or combination
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking and perfect golden brown cookies.
- In a large mixing bowl, combine the softened unsalted butter, brown sugar, and granulated sugar. Beat with a whisk or electric mixer until light and fluffy, about 2-3 minutes.
- Crack the large egg into the mixture, then add the vanilla extract. Mix until fully incorporated.
- In another bowl, whisk together the all-purpose flour, sea salt, and baking soda. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
- Gently fold in the chocolate chips to evenly distribute throughout the dough.
- Using a cookie scoop or tablespoon, drop generous amounts of dough onto a parchment-lined baking sheet, spacing about 2 inches apart. Bake for 10-12 minutes until edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before enjoying.
Equipment
- Mixing Bowl
- Whisk
- Electric Mixer
- Baking Sheet
- Parchment Paper
- Cookie Scoop
- Tablespoon
Notes
- You can chill the dough for 30 minutes before baking to prevent spreading and yield softer cookies.
- For a healthier twist, substitute half the all-purpose flour with whole wheat flour or add nuts like walnuts for extra crunch.
- Store baked cookies in an airtight container at room temperature for up to a week, or freeze dough for up to 3 months.