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Soft Easy Chocolate Chip Cookies Recipe

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4.6 from 22 reviews

These Soft Easy Chocolate Chip Cookies are chewy and perfectly tender with a delightful balance of brown and white sugars, enhanced by vanilla and rich semi-sweet chocolate chips. This simple recipe uses straightforward ingredients and a quick method, making it an ideal treat for cookie lovers looking for an easy, homemade classic.

Ingredients

Units Scale

Dry Ingredients

  • 1 3/4 cups plain / all purpose flour
  • 1 tsp salt
  • 1/2 tsp baking soda (bi carb soda)

Wet Ingredients

  • 175g / 12 tbsp unsalted butter, cut into 2 cm cubes (1.5 US sticks / 6 oz)
  • 1/2 cup brown sugar, packed (light or dark)
  • 1/2 cup caster sugar (US: granulated sugar)
  • 1 egg
  • 1 egg yolk
  • 2 tsp vanilla extract

Add-ins

  • 1 1/4 cups chocolate chips, separated (US: semi sweet chocolate chips or chunks)

Instructions

  1. Preheat Oven and Prepare Trays: Preheat your oven to 180C / 350F (standard) or 160C / 320F for fan/convection ovens, and position the oven rack in the middle. Line two baking trays with baking or parchment paper.
  2. Mix Dry Ingredients: In a bowl, whisk together the flour, salt, and baking soda until evenly combined.
  3. Melt Butter: Place the cubed butter in a large heatproof bowl and microwave on high until almost fully melted—about 25 seconds for room temperature butter or 40 seconds for cold butter. Whisk until completely melted and smooth.
  4. Add Sugars and Whisk: Add the brown sugar and caster sugar to the melted butter and whisk vigorously for 15 seconds to combine and dissolve some sugar.
  5. Incorporate Eggs and Vanilla: Add the whole egg, egg yolk, and vanilla extract to the butter-sugar mixture and whisk well for another 15 seconds until smooth.
  6. Combine Flour Mixture: Gradually add the flour mixture and mix until the flour is almost fully incorporated.
  7. Add Chocolate Chips: Stir in 1 cup of chocolate chips to distribute evenly and finish incorporating the flour. The batter will be loose.
  8. Let Batter Rest: Allow the batter to stand for 5 minutes to firm slightly, making it easier to scoop.
  9. Form Cookie Mounds: For large cookies, scoop about 3 tablespoons (one level ice cream scoop or 1/4 cup) onto baking trays spaced 5 cm apart, making 13 cookies. For small cookies (26–30 cookies), use 1.5 tablespoons or half an ice cream scoop spaced 4 cm apart. Top each mound with the remaining chocolate chips for a pretty finish.
  10. Bake Cookies: Bake one tray at a time. Large cookies bake for 8 minutes, then rotate the tray and bake for 3 more minutes (11 minutes total). Small cookies bake for 6 minutes, then are turned and baked 3 additional minutes (9 minutes total). Look for edges that are just golden and tops that are pale golden and slightly puffed.
  11. Cool and Serve: Let cookies cool on the baking tray to finish cooking and set. They will lose their puffiness as they rest, leaving soft and chewy centers. Enjoy immediately!

Notes

  • Microwaving butter makes the process quick and gives a chewier texture, but you can also melt it gently on the stovetop if preferred.
  • Resting the batter helps it firm up for easier shaping and prevents spreading too much in the oven.
  • Using two types of sugar adds complexity to flavor and moisture, brown sugar contributes softness while caster sugar provides crispness at the edges.
  • If you prefer crispier cookies, bake a minute or two longer, but watch carefully to prevent overbaking.
  • Storing cookies in an airtight container at room temperature for up to 4 days keeps them fresh and soft. Add a slice of bread in the container to maintain moisture.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend of equal measure.

Find it online: https://stoveandlove.com/soft-easy-chocolate-chip-cookies-recipe/