Easiest Chocolate Chip Cookies
These cookies live up to their name. They are really the Easiest Chocolate Chip Cookies! 8 ingredients, 30 minutes, very chocolatey and tasty. You'll love this cookie recipe!
Servings: 24 cookies
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- ¾ teaspoon baking soda
- 1 cup unsalted butter (2 sticks), softened
- 1 cup granulated sugar
- 1 Tablespoon vanilla extract
- 1 large egg, room temperature
- 1 - 1½ cups semi-sweet chocolate chips or chocolate chunks use more or less depending on preference
- More chocolate chips for pressing into cookie balls
Instructions
- Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line an 11 by 13 inch baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, with a wooden spoon, or in the bowl of a stand mixer, cream together the butter and sugar until fluffy. About 3 minutes. Add the egg and vanilla extract and mix to combine. Add half of the flour and mix to combine, then add the remaining half of the flour and mix to form the dough.
- Add the chocolate chips to the dough and combine so the chocolate chips are evenly distributed across the dough.
- Using a medium cookie scoop (or measuring 1.5 tablespoons of dough with measuring spoons,) scoop the cookie dough into balls and place them 2 inches apart on the prepared baking sheet lined with parchment paper. Take each ball of dough and mold it into a neater ball with your hands. This will make the cookies have more even-looking shapes after baking. One 11 by 13 inch baking sheet will hold about 12 cookies at a time.
- Press about 3 more chocolate chips onto each ball of cookie dough.
- Place the cookies into the preheated oven and bake for about 8-10 minutes until slightly golden around the edges. The cookies will still look doughy in the middle and that's okay. They will continue to set as they sit out of the oven.
- Let the cookies cool on the baking sheet for two to five minutes then place them on a cooling rack and let them cool completely.
- While the first badge of cookies bakes, place the remaining cooking dough in the fridge to chill. Once the first badge is done baking, take out the other half of the cookie dough and proceed with following the instructions above for scooping and baking.
Notes
1. Chocolate chips: I used semi-sweet chocolate chips but you could also use milk chocolate chips or dark chocolate chips.
2. Chocolate chunks: You could replace the chocolate chips with chocolate chunks.
3. Chopped chocolate: You could replace chocolate chips with the same quantity of chopped chocolate bars.
4. Storage: Store the cookies in an airtight container at room temperature for up to a week.
5. Recipe Post: Please read the full recipe post about this recipe for lots of useful tips.
6. Salted Butter: If using salted butter, only add half a teaspoon of salt.
7. Baking Soda: You need baking soda for this recipe, not baking powder. To measure 3/4 teaspoon of baking soda first measure half a teaspoon of baking soda then measure a quarter teaspoon of baking soda using measuring spoons.
8. Freezing cookie dough: To freeze cookie dough, place scoops of cookie onto a baking sheet, flash freeze the scoops for one hour then place the scoops into an airtight bag and freeze for up to a month. To bake frozen cookie dough, let the cookie scoops rest on a baking sheet at room temperature for one hour then proceed to bake. You might need to bake frozen cookie dough for an additional minute or 2
Nutrition
Calories: 142kcal | Carbohydrates: 16g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 135mg | Potassium: 17mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 246IU | Calcium: 5mg | Iron: 1mg