This easy chocolate chip cookies recipe brings all the classic flavor you want to this simple, straightforward recipe. Traditional chocolate chip cookies have been around since the early 1900s, and over the decade’s countless variations have been created.
These easy drop cookies are chewy, sweet, and full of chocolate chips! They come together in about 15 minutes, and your house will be smelling like delicious cookies in no time. At the first whiff of these easy chocolate chip cookies, my family starts to congregate in the kitchen.
I can’t pull them out of the oven fast enough! Pour a glass of milk and fire up the oven! It’s Chocolate Chip Cookie time!
This recipe has everything the classic cookie has, including:
- Moist and chewy texture
- Makes a big batch
- Stuffed with chocolate chips
- Easy peasy prep
Dissolving the baking soda: I know this seems like an extra step, but it is well worth it! The baking soda gets a kick start in the warm water, and it makes your cookies lighter and fluffier. It also prevents the cookies from spreading.
A good chocolate chip cookie shouldn’t melt into a big puddle before it cookies. It should flatten slightly but hold quite a bit of its height. This method helps it do that.
Butter: Margarine will give you disappointing results. You definitely want to use full fat, real butter. The fat content helps add flavor and texture to the cookies.
Chocolate chips: I use semisweet chips, but you can swap them out for milk or dark. There are so many different types of baking chips on the shelves these days you can mix and match to get some delicious combinations!
Be sure you allow the cookies to cool completely. Then, store in a well-sealed container in a cool place.
Can You Freeze This?
I love to freeze these cookies! You can freeze them baked or freeze the dough. To freeze them baked, simply allow them to cool, put them in a tightly sealed container, and freeze.
To freeze the dough, I suggest dropping the dough by spoonfuls onto a parchment-lined baking sheet. You can crowd them in since you’re not baking straight off. Put the baking sheet into the freezer for about 2 hours and transfer the frozen dough into a freezer bag. You can bake them frozen- just add a few extra minutes on the bake time!
Make Ahead Tips
This dough is fine to keep in the fridge for a couple of days! Just make sure it’s in a tightly sealed container to prevent it from drying out.
How Long Can You Keep This?
Food handling guidelines suggest that cookie dough holds in the fridge for about 2 days. They say that baked cookies are good for about a week at room temperature and for 6 months in the freezer. Frozen dough is best used within a couple of months.
This easy chocolate chip cookies recipe can be changed dozens of different ways to create new and fun twists on this classic cookie.
Can I Add Almonds?
Adding nuts to these cookies is a great way to add a little crunch and another layer of flavor. Chopped almonds would be a good choice, but you could also use pecans or even cashews.
If you’re looking for a fun almond treat check out my Almond Joy cookies or Almond Joy bars. They’ve got all of the yummy gooey coconut and chocolate flavor of the candy bar in a simple homemade treat.
Can I Add Butterscotch Chips?
You can definitely swap butterscotch chips for the chocolate chips to get butterscotch cookies flavor. You even add oats to the recipe and make oatmeal butterscotch cookies. They’ll be moist and chewy with a sweet butterscotch flavor! YUM!
Can I Add Chocolate?
Adding chocolate is always a good idea! Making this recipe into a chocolate chocolate chip cookies can be done by adding a bit of cocoa to the dough. A fun way to add extra chocolate flavor is to make hot chocolate cookies. For an even more intense double chocolate cookie, try Mexican hot chocolate cookies!
Can I Make These Cookies Bigger?
I think the bigger, the better when it comes to this recipe. I love a big skillet chocolate chip cookie. I don’t know who came up with that, but they’re a genius! Of course, for the ultimate in big chocolate chip cookies, try chocolate chip cookie cake. It’s all the best parts of the cookie in a moist, decadent cake!
Can I Turn These Into Pudding Cookies?
Pudding Cookies are ultra moist and dense. Chocolate chip pudding cookies often use instant vanilla pudding mix to sweeten and add texture to the cookies. You can even make chocolate chip m&m cookies by swapping a cup of M&Ms instead of chocolate chips.
Easy Chocolate Chip Cookies
- 1 cup butter softened
- 1 cup white sugar
- 1 cup brown sugar packed
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 2 teaspoons hot water
- 1/2 teaspoon salt
- 3 cups all-purpose flour
- 2 cups semisweet chocolate chips
- 1 cup walnuts (optional) chopped
- Preheat oven to 350 degrees. Line baking sheets with parchment.
- In a medium mixing bowl, using a handheld electric mixer, cream together butter and both sugars on medium speed until light and fluffy. Add the eggs one at a time, mixing just until combined, add vanilla.
- Dissolve baking soda in hot water then add to batter. Mix in the flour, and salt. Stir in chocolate chips and nuts.
- Using a medium cookie scoop form the dough, drop onto prepared cookie sheets. Bake in the preheated oven, about 10 minutes, or until the edges begin to turn golden brown.
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You can never have enough chocolate chip cookies recipes in your recipe box! Be sure to add these along with this recipe!
- Peanut Butter Chocolate Chip Cookies – Peanut butter and chocolate are always a great combo
- Hershey Chocolate Chip Cookies – Golden edges, soft center, plenty of chocolate chips
Easy chocolate chip cookies recipe has quickly become my go-to recipe when I want to whip up a batch of these classic cookies. I love how they have a light but chewy texture and are loaded with chocolate chips!
I know you’re going to be making them again and again! Be sure to tell me how they work for you and leave a comment below!