Easy Chocolate Chip Cookies

Here is a classic recipe for Easy Chocolate Chip Cookies. This recipe requires no mixer, no chilling, and delivers soft, chewy cookies with crispy edges every time.

Easy Chocolate Chip Cookies

These are the perfect last-minute cookies. They use basic ingredients and come together in one bowl, making them ideal for baking with kids or satisfying a sudden sweet tooth.

Yields: 18-20 cookies
Prep time: 10 minutes
Cook time: 10-12 minutes

Ingredients

· ½ cup (1 stick) unsalted butter, melted and slightly cooled
· ¾ cup brown sugar, packed (light or dark)
· ¼ cup granulated sugar
· 1 large egg
· 1 teaspoon vanilla extract
· 1 ½ cups all-purpose flour
· ½ teaspoon baking soda
· ½ teaspoon salt (omit if using salted butter)
· 1 cup semi-sweet chocolate chips (plus a few extra for topping)

Instructions

1. Preheat: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Mix Wet Ingredients: In a large bowl, whisk the melted butter, brown sugar, and granulated sugar together until well combined and no sugar lumps remain. Whisk in the egg and vanilla extract until smooth.
3. Add Dry Ingredients: Sprinkle the flour, baking soda, and salt over the wet mixture. Stir with a spatula or wooden spoon until just combined. Be careful not to overmix. The dough will be slightly soft.
4. Add Chocolate Chips: Fold in the chocolate chips until evenly distributed.
5. Scoop: Scoop rounded tablespoons of dough (about 1.5 tablespoons each) onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
6. Optional Topping: Press a few extra chocolate chips onto the tops of the dough balls for a bakery-style look.
7. Bake: Bake for 10-12 minutes, or until the edges are lightly golden brown. The centers will look soft and slightly underdone—this is good!
8. Cool: Let the cookies cool on the baking sheet for 5-10 minutes. This allows them to set up properly. Then, transfer them to a wire rack to cool completely (or enjoy them warm!).

Tips for Success

· Melted Butter: Using melted butter makes these cookies chewier and eliminates the need for a mixer. Just make sure it’s not piping hot when you add the egg, or you might scramble it.
· Don’t Overbake: Cookies continue to cook from the residual heat of the pan even after you take them out of the oven. Pull them out when the edges are set but the centers are still soft.
· Storage: Store in an airtight container at room temperature for up to 5 days. These cookies also freeze beautifully!

Enjoy your quick and delicious homemade cookies