Easy Chocolate Chip Cookie Recipe
This chocolate chip cookie recipe is my go-to for soft, chewy cookies loaded with melty chocolate chips. Made from scratch using pantry staples, this easy one-bowl recipe comes together in under 30 minutes, no mixer needed. It’s perfect for weeknights, holidays, or just because.
Print
Pin
Servings: 24 Cookies
Calories: 180kcal
Cost: $5
Equipment
- 1 Mixing bowl Large, heat-safe
- 1 Whisk Or sturdy spoon
- 1 Baking sheet Lined with parchment
- 1 Cookie scoop Optional, for even portions
- 1 Wire Rack For cooling
Ingredients
- 1 cup Unsalted butter Melted or browned
- 1 cup Brown sugar Packed
- 1/2 cup Granulated sugar
- 1 Large egg Room temperature
- 1 Egg yolk Adds extra chewiness
- 2 tsp Vanilla extract
- 2 1/4 cups All-purpose flour Measured properly
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 1/2 cups Chocolate chips Semi-sweet or mix of your choice
Instructions
- In a saucepan, melt butter (brown it for deeper flavor if desired), then pour into a large bowl to cool slightly.
- Whisk in brown sugar and granulated sugar until smooth and glossy.
- Add the egg, egg yolk, and vanilla. Mix until fully combined.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually stir into wet mixture until no dry streaks remain.
- Fold in chocolate chips. Optional: chill dough for 30 minutes.
- Scoop dough onto a parchment-lined baking sheet, leaving 2 inches between each ball.
- Bake at 325°F for 10–12 minutes, or until edges are golden and centers are soft.
- Let cookies cool on the tray for 5 minutes before transferring to a wire rack.
Notes
Chilling the dough deepens flavor and reduces spread.
To freeze: scoop dough, freeze solid, store in a zip bag for up to 2 months.
Bake from frozen by adding 1–2 extra minutes.
Add flaky sea salt before baking for an elevated touch.
Nutrition
Calories: 180kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Cholesterol: 30mg | Sodium: 95mg | Potassium: 60mg | Sugar: 16g | Vitamin A: 180IU | Calcium: 20mg