Description
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
- 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.
- Mix Dry Ingredients: In a bowl, whisk together the flour, salt, and baking soda until evenly combined.
- 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.
- 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.
- 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.
- Combine Flour Mixture: Gradually add the flour mixture and mix until the flour is almost fully incorporated.
- Add Chocolate Chips: Stir in 1 cup of chocolate chips to distribute evenly and finish incorporating the flour. The batter will be loose.
- Let Batter Rest: Allow the batter to stand for 5 minutes to firm slightly, making it easier to scoop.
- 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.
- 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.
- 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.
