Easy Chocolate Chip Cookies
The best chocolate chip cookies are easy chocolate chip cookies that you can bake up in about 30 minutes. When you have a serious craving for this classic cookie, look no further than this cookie recipe! Made with brown butter and semisweet chocolate, these cookies have amazing flavor and are truly addictive.
Why You’ll Love This Recipe
- Quick and easy to make – fresh, warm cookies in about 30 minutes
- No mixer required
- No chill recipe
- Chewy texture with crisp edges
- Made with brown butter for a nutty, caramel taste
- Packed with semisweet chocolate chips
- Small batch – makes 1 dozen cookies
Ingredients for Easy Chocolate Chip Cookies
- Unsalted butter – To make brown butter.
- Light brown sugar + granulated sugar
- Egg – Room temperature.
- Vanilla extract – Pure vanilla extract.
- All-purpose flour
- Baking soda
- Salt
- Semisweet chocolate chips or chocolate chunks
How to Make Easy Chocolate Chip Cookies
- Prep and preheat: Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- Make the brown butter: Cook the butter on medium-low heat on the stovetop, stirring frequently, until the milk solids brown. Remove the pan from the heat and pour the melted brown butter into a large bowl.
- Make the cookie dough: Add in the brown sugar and granulated sugar and whisk until combined. Add in the egg and vanilla extract and mix until smooth. Pour in the all-purpose flour, baking soda, and salt and mix until the cookie dough forms. Fold in the semisweet chocolate chips.
- Bake the cookies: Portion the chocolate chip cookie dough using a large cookie scoop (3 tablespoons) and place on the prepared baking sheet pans. Bake the cookies for 11 to 12 minutes until golden brown on the edges. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
Recipe Tips
- Let the brown butter cool slightly before adding the remaining ingredients. If it is too warm, it can scramble the egg and melt the chocolate chips.
- Use a large cookie scoop to portion out the cookie dough to create round, even, and uniform cookies.
- Press additional chocolate chips into the cookie dough balls before baking for extra chocolate and a beautiful appearance.
- Immediately when the cookies come out of the oven, use the back of a spoon or a large round cookie cutter to gently shape the cookies so they are perfectly round.
- Sprinkle flaky sea salt onto the cookies immediately when they come out of the oven, if desired.
Storing and Serving Easy Chocolate Chip Cookies
- Store the cookies in an airtight container or in a resealable storage bag for 2 to 3 days.
- Serve the cookies at room temperature or warm them in the microwave for 5 to 10 seconds. They also make delicious cookie ice cream sandwiches!
Frequently Asked Questions
Can I make the cookie dough ahead of time?
- For this recipe, you will want to make the cookie dough immediately before baking the cookies for best results.
Can I use different chocolate or add anything else to the cookies?
- Yes! If you prefer, you can use milk, dark, or white chocolate chips, or a combination of chocolate. You could also mix in nuts, dried fruit, candy, or sprinkles into the cookie dough. Just keep the total of mix-ins to about 1 cup.
Will the recipe work if I double it?
- Yes! This is a small batch recipe that makes about 1 dozen cookies if you are using a large cookie scoop. The recipe is easily doubled to make 2 dozen cookies. Click on the “2X” button in the recipe card to adjust the amounts of the ingredients.
Can I make the cookies smaller?
- Yes! If you would like to make the cookies smaller, you could use a small or medium cookie scoop. Just note, the baking times will be a few minutes less than what is indicated on the recipe card. The cookies are ready when the edges are a slight golden brown and the centers appear slightly underbaked.
Other Recipes You Will Love
- Brown butter chocolate chip cookies
- Double chocolate chip cookies
- Funfetti chocolate chip cookies
- Pumpkin chocolate chip cookies
- Oreo chocolate chip cookies
If you try out these easy chocolate chip cookies, please take a moment to leave a comment with a star rating below to let me know if you enjoyed this recipe! Make sure to tag @cakemehometonight on Instagram so I can see your sweet creations!
click the stars to rate!
Easy Chocolate Chip Cookies
Yield: 12 cookies
The best chocolate chip cookies are easy chocolate chip cookies that you can bake up in about 30 minutes. When you have a serious craving for this classic cookie, look no further than this cookie recipe! Made with brown butter and semisweet chocolate, these cookies have amazing flavor and are truly addictive.
Ingredients
- 10 tbsp (140 g) unsalted butter to make brown butter
- ¾ cup (165 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 (1) large egg room temperature
- 2 tsp (2 tsp) vanilla extract
- 1 ½ cups (188 g) all-purpose flour
- ½ tsp (0.5 tsp) baking soda
- ½ tsp (0.5 tsp) salt
- 1 cup (180 g) semisweet chocolate chips plus more for pressing into the cookies
Instructions
- Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- First, make the brown butter. Add the unsalted butter to a small saucepan and place over medium-low heat. Cook, stirring frequently, until the butter is melted. Continue to cook the butter, stirring regularly, until the butter starts to foam. At this point, the milk solids in the butter will start to turn a golden brown color. Stir the butter constantly so the milk solids do not burn. Once your achieve a golden brown color (which will happen quickly), remove the saucepan from the heat and pour the brown butter into a large heat-safe mixing bowl. Allow the butter to cool for a few minutes.
- Add the light brown sugar and granulated sugar to the brown butter and whisk until well combined. Then, add in the egg and vanilla extract and mix until smooth. Add the all-purpose flour, baking soda, and salt and mix until the dry ingredients are well combined and the cookie dough forms. Fold in the semisweet chocolate chips.
- Portion the cookie dough using a large cookie scoop (3 tablespoons) and place the cookie dough balls on the prepared baking sheet pans allowing room for spreading. If desired, press additional chocolate chips into the cookie dough balls. Bake the cookies for 11 to 12 minutes until the cookies are golden brown on the edges and slightly underbaked in the center. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
Notes
- Store the cookies in an airtight container or resealable storage bag at room temperature for 2 to 3 days.
Made This Recipe?
Please leave a comment with a star rating to let me know how you enjoyed the recipe!
Categories:
Chocolate, Cookies, Fourth of July, Nostalgic, Popular Recipes, Spring, St. Patrick's Day, Summer, Valentine's Day, Winter,
About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
Got great reviews from my family. My husband said, “What is this caramel, nutty flavor? That’s good!” Brown butter did the trick! Love the thickness, texture, and that it doesnt require chilling. I used dark chocolate chips from Aldi. The flavor and size of the chips paired perfectly with this cookie. Will be making this one again and again. This was my first time making brown butter. Thanks for the recipe!
Hi Kitty! So glad to hear this recipe was a hit! Thank you so much for your positive review! I appreciate it so much!