Here’s a simple, reliable chocolate chip cookie recipe you can make quickly. It’s designed to be easy, forgiving, and delicious. Direct answer
- One-bowl, quick chocolate chip cookies with soft centers and slightly crisp edges.
- No chilling required; ready from bowl to baked in under 25 minutes.
Easy chocolate chip cookie recipe
Ingredients
- 1/2 cup (115 g) unsalted butter, melted
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (50 g) light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups (220 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (170 g) semisweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, whisk melted butter with sugars until smooth and glossy.
- Whisk in the egg and vanilla until fully combined.
- Add flour, baking soda, and salt. Stir just until the dough comes together; do not overmix.
- Fold in the chocolate chips.
- Scoop dough into 2-tablespoon portions (about 1.5 inches/4 cm apart) onto the prepared sheets.
- Bake 9–11 minutes, until edges are lightly golden and centers look set but soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips for best results
- If you prefer chewier cookies, bake a minute or two less; for crisper cookies, give them an extra minute.
- For thicker cookies, chill the dough for 15–30 minutes, though this version is designed to be delicious without chilling.
- You can swap in dark or milk chocolate chips or add a pinch of cinnamon for a slight warmth.
Variations (quick)
- Add 1/2 cup chopped nuts (walnuts or pecans) for extra crunch.
- Use half brown sugar and half white sugar for a deeper flavor.
- For a flatter, crisper cookie, press dough slightly flatter before baking and bake a minute longer.
If you’d like, I can tailor this to dietary needs (gluten-free, dairy-free, or vegan) or adjust texture (chewy vs. cake-like).
