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easy chocolate chip cookies on a baking pan
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Easy Chocolate Chip Cookies

This easy chocolate chip cookies recipe checks all the boxes of a great cookie! They’re moist, chewy, chocolaty, & super easy to make! Prep in 15 minutes!
Prep Time 15 minutes
Cook Time 9 minutes
Servings 14 Cookies (3 Tablespoons)
Calories
Author Kathleen

Ingredients

  • 3/4 cup melted unsalted butter, slightly cooled
  • 3/4 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2–2 cups semisweet chocolate chips
US Customary - Metric

Instructions

  • Prep the oven and pan: Preheat oven to 350°F (177ºC). Line baking sheets with parchment paper.
  • Mix the butter and sugars: In a large bowl, whisk together the melted butter (3/4 cup), brown sugar (3/4 cup), and granulated sugar (1/2 cup) until smooth and glossy.
  • Add the eggs and vanilla: Add the egg (1), egg yolk (1), and vanilla extract (2 teaspoons). Whisk until fully combined.
  • Add the dry ingredients: Add the flour (2 1/4 cups), baking soda (1 teaspoon), and salt (1/2 teaspoon) directly to the bowl. Stir with a wooden spoon or spatula just until the dough comes together. Do not overmix.
  • Fold in the chocolate chips: Gently fold in 1 1/2–2 cups chocolate chips (1 1/2–2 cups), depending on how chocolatey you like them.
  • Scoop the dough: Using a large cookie scoop, portion the dough into 14 large balls, about 3 tablespoons each. Place them 2–3 inches apart on the prepared baking sheets.
  • Bake the cookies: Bake for 9–11 minutes, until the edges are lightly golden but the centers still look soft.
  • Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

  1. Whisk until glossy: This helps dissolve the sugar and improves texture.
  2. Measure flour correctly: Spoon and level—too much flour = dry cookies, too little = flat cookies.
  3. Don’t overmix: Mix just until combined to keep cookies tender.
  4. Don’t overbake: Cookies should look slightly underdone in the center when you take them out—this is the secret to soft, chewy cookies.
  5. Use mixed chocolate: Chips + chunks create better melt and texture.
  6. Use a cookie scoop: This keeps cookies the same size so they bake evenly and look bakery-style.
  7. Optional (for thicker cookies): Chill the dough for 30–60 minutes for thicker cookies and deeper flavor.