Easy Chocolate Chip Cookies recipe bakes crispy on the edges and chewy in the center with golden edges. Bonus: You don't need to soften or beat butter to make these cookies!
If you are a chocolate chips lover, try my Chocolate Chip Pound Cake Recipe next! Find all Cookie Recipes from Greedy Eats here.
Why this recipe works with such ease:
- First off, you don't need to wait for the butter to soften.
- You don't even need a mixer to make cookies, now how cool is that!
- This recipe always makes round cookies with slightly crispy edges and is just the right amount of chewy in the centers.
- Those golden edges, these are buttery but not greasy!
- Filled with ample of chocolate chips.
Chocolate Chip Cookies Ingredients:
Melted Butter: Melted butter chocolate chip cookies bake golden on the edges and have chewy-soft centers. Melt the butter and cool it slightly before adding room temperature egg to it. I use unsalted butter so that we get to control the amount of salt that goes into the recipe.
Brown Sugar: Will make cookies super chewy that will stay chewy for days!
Egg: For lift and structure!
Leavener: We are using baking soda to bake these cookies.
Vanilla: Always use pure vanilla extract for best flavor
How do you make chocolate chip cookies from scratch?
- Melt Butter, cool it slightly. Add both sugars, vanilla and egg. Mix well to combine.
- Next add and mix in the dry ingredients. Flour, salt and baking soda.
- Stir in the chocolate chips. Cover and chill the cookie dough for a few hours.
- Make dough balls using 2 tbsp cookie dough per ball
- Stud with a few extra chocolate chips
- And bake at 375 deg F for 9-11 mins
What makes a cookie chewy or crunchy?
- Using melted butter in the cookie dough makes the perfect chewy crunchy cookie that you love.
- Also adding less flour and measuring it correctly allows the cookies to spread a little more than usual as they bake.
- Brown sugar in the recipe makes cookies super chewy and also the sugar caramelize yielding golden crispy edges.
What happens if you use melted butter instead of softened for cookies?
Your cookies will be so much chewier than the regular cookies and will bake slightly crunchy on the edges.
Softened butter produces thicker cookies than the melted butter ones that are softer in the centers comparatively.
At what temperature should cookies be baked?
We will bake these cookies at 375 deg F rather than 350. Higher temperature will allow to spread and bake with signature golden edges.
How long should you bake your cookies?
Baking time is very important to bake these cookies successfully. Do not under bake these to create soft centers.
You want those edges to be light golden brown. Cookies in the center should look pale ans puffy.
Worry not, they won't be as puffy after cooling. These should be ready between 9-11 minutes. But I suggest keep an eye on them after 9 minutes.
How do I bake better cookies?
- My number 1 tip would be to use a kitchen scale to measure ingredients.
- Do not over mix the cookie dough.
- While baking a second batch of cookies in the same tray, don't put cookie dough balls on hot tray.
- Allow the cookie dough to chill for a few hours before baking. This will enhance the texture and flavor profile of your cookies and they won't over spread.
More cookies for you:
Strawberry Chocolate Chip Cookies
Giant Birthday Chocolate Chip Cookie
If you liked this recipe, give it a star review. Also, tell me in the comments below, how did this turn out for you! And don’t forget to share your creations with me on Instagram at #greedyeatsblog Also follow me on Pinterest and Facebook!
Easy Chocolate Chip Cookies Recipe
Equipment
- Baking Tray
- Parchment Paper/ Silicon Mat
Ingredients
- 1 Cup + 2 Tbsps (141 g) All Purpose Flour
- ½ tsp Baking Soda
- ¼ tsp Salt
- ½ Cup (1 stick) 113 g Unsalted Butter (melted and slightly cooled)
- 6 Tbsp (75 g) Granulated Sugar
- 6 Tbsp (75 g) Brown Sugar
- 1 large Egg (at room temp)
- 1 tsp Pure Vanilla Extract
- 1 Cup Chocolate Chips
Instructions
- Whisk melted butter and both sugars together till combined. Add in vanilla and egg. Whisk well to combine.
- Sift flour, baking soda and salt over wet ingredients and combine just until flour disappears.
- Gently fold in chocolate chips. Cover and chill the dough for 2 hours or up to 2 days in the refrigerator.
- When ready to bake, preheat the oven at 375 deg F and line 2 baking sheet with silicon mats or parchment paper.
- Divide the dough into 18 equal sized portions. Each cookie dough ball will be about heaping 2 Tbsps. Form balls out of these portions, place them 2 inches apart and bake for 9-11 minutes.
- The cookies will look pale and fluffy. The edges will be light golden. Cool the cookies on the baking tray for 5 minutes. Cookie will flatten out during this time. Transfer them to a wire rack to complete cooling.
Notes
- The cookies will stay fresh for about 3-4 days at room temp covered tightly.
- Both baked cookies and unbaked cookie dough balls can be frozen. Thaw baked cookies on the counter top for a few hours before serving. No need to thaw unbaked cookie dough balls. Just bake them for an extra minute.
- My number 1 tip would be to use a kitchen scale to measure ingredients.
- Do not over mix the cookie dough.
- While baking a second batch of cookies in the same tray, don't put cookie dough balls on hot tray.
- Allow the cookie dough to chill for a few hours before baking. This will enhance the texture and flavor profile of your cookies and they won't over spread.
You know, there really is nothing better than a chocolate chip cookie! They're a family favorite! I keep dough in the freezer so I can pop a few in every now and then! And LOVE that you chill your dough!
Oh yes!! Just what I was craving. I love that you don't even need a mixer to make these cookies. So excited to bake them!
Cookies with melted butter are the best! Love the taste and they're so much easier. These cookies looks SO perfect!
I love that you don't need a mixer! I have one but am usually too lazy to drag it out. Love those buttery edges!
These cookies were freaking amazing! This is the only chocolate chip cookie recipe I will ever use!
These chocolate chip cookies really are super easy to make and delicious. This is now my favourite chocolate chip cookie recipe!
These look so perfectly delicious. I appreciated the information about softened vs melted butter and the temperature to use for baking.
Ooh these look perfect!! I love that they use melted butter too so they are super easy to mix up too!
I'm always on the hunt for the best chocolate chip cookie recipe and these ones look perfect! I could eat a dozen!
This recipe sure is easy! We made it because we already had all the ingredients on hand, and it's a recipe we all loved. Will be making this one again!
Can we make without egg?
If so, with what we have to replace?
Flax seed egg can be used in place of egg.
Really looking forward to trying this recipe. Is 1 cup and 2 tablespoons of flour correct to make 18 cookies? Doesn’t seem like enough?
Let me know how they turned out for you when you try. Depends on the size of your dough balls. This recipe yields 18 medium sized cookies.
My kids and I are a fan of making chocolate chip cookies and we are definitely making this recipe on this coming weekend.