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 tablespoon 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!
Recipe
Easy Chocolate Chip Cookies Recipe
Equipment
- Baking Tray
- Parchment Paper/ Silicon Mat
Ingredients
- 1 Cup + 2 Tbsps (141 g) All Purpose Flour
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- ½ Cup (1 stick) 113 g Unsalted Butter (melted and slightly cooled)
- 6 tablespoon (75 g) Granulated Sugar
- 6 tablespoon (75 g) Brown Sugar
- 1 large Egg (at room temp)
- 1 teaspoon 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.
Angela
These cookies are sooo good! Love that I don't have to wait around for my butter to soften either. YUM!
Eileen Kelly
These chocolate chip cookies were absolutely delicious. They are crispy and crunchy and yummy. We will make these often.
veenaazmanov
Perfect Tiffin Box option. Delicious, easy to make and chewy, gooey and yum.
Natalie
These cookies look delicious. Texture is amazing. I will substitute ap flour with whole grain and make them this weekend. Thanks for recipe!
Jamie
These were so delicious! My whole house smelled amazing while these were baking and my kids loved it!
Sam
Ok YUM these look mouthwatering. Chocolate chip cookies are my favourite!! Bookmarking this to try because you can never have too many cookie recipes!
Eileen Kelly
My daughter, niece, and I pick a new cookie recipe every few days to bake together. We had a blast making these cookies. So delicious - we will make them often.
Debbie
My search is over for the perfect chewy chocolate chip cookie! This is easiest cookie I have ever made. Melted butter and mixing by hand..super easy. Thanks so much!!
Sara
I have been searching for recipes to make with my kids while they are homeschooled this year. This one looks easy and tasty, so I am adding it to our cooking challenge list.
Paula Montenegro
The simple fact of not waiting for the butter to soften is such a plus in my book! I can't wait to try this recipe. We can never have too many chocolate chip cookie recipes, right?
Mama Maggie's Kitchen
My mouth is literally watering. I wish these Chocolate Chip Cookies were in front of me.
Tara
These chocolate chip cookies are so tempting! They were chewy and buttery and so easy to make!
Nikki
Looks really yummy and wanted to try this recipe ..thanks for the tips as well..
Suhair
These look soo yummy & perfect!!
Just wanted to know if I substituted ap flour with whole wheat flour, how much should I add? Would 3/4 cup whole wheat would be enough?
GreedyEats
I have never tried these cookies with apf, so can't comment on it. if you decide to take that route, you will need to substitute with equal amount of wheat flour as this recipe.
Julie
Who wouldn't love these cookies! Want to eat the cookie dough!
Shanna
These look so yummy! I may have drooled a little bit over these and I am going to whip up a batch tonight.
Jenny
Delicious and easy. Love your recipe, these cookies were a hit in our house!
Tracy
This is exactly how I like my cookies - crispy AND chewy! So delicious!!
Sue
I love the combination of chewy and crisp - the perfect chocolate chip cookie!
Betsy
These look delicious. Perfect for my 5 year old's snack. Thank you for sharing