“Happiness is…freshly baked chocolate chip cookies!”
I’m slightly obsessed with perfecting chocolate chip cookies. I can’t fully explain it — I didn’t grow up on them and I’m not a fan of most store-bought varieties — but I love trying every recipe I find. Baking them myself is oddly satisfying, and over time I’ve learned what works best for a reliably delicious cookie.
Other chocolate chip cookie variations I’ve tried include wholewheat crunchy eggless chocolate chunk cookies, Nutella chocolate chip cookies and slice-and-bake chocolate chip cookies.
Most attempts have been successful, and this version is my go-to when I need a quick batch of great cookies. It’s adapted from what used to be Gretchen’s bakery and has evolved slightly over time.
Update: I’ve tweaked the recipe a bit, added new photos, and included a video tutorial you can watch in the video section below.
Honestly, if your butter is at room temperature, you can have these cookies ready in 20 minutes or less. The dough doesn’t need refrigeration, although chilling it for up to 45 minutes yields a chewier texture. Bake for about 20 minutes and you’ll have warm cookies with crisp edges and soft, caramel-like centers from the brown sugar.
Super easy chocolate chip cookies
Ingredients
-
115
grams or 1/2 cup
unsalted butter
room temperature -
65
grams or 1/3 cup
white granulated sugar -
65
grams or 1/3 cup
brown sugar -
1
egg
room temperature -
1
tsp
vanilla -
210
grams or 1 3/4 cups
all purpose flour
maida -
1/2
tsp
salt -
3/4
tsp
baking soda
Instructions
-
Preheat your oven to 180°C (350°F).
-
Line a baking sheet with parchment or grease it well.
-
Sift or whisk together the flour, baking soda and salt.
-
Beat the sugars and butter until creamy and fluffy, about 5 minutes with an electric mixer.
-
Add the egg and vanilla and beat until incorporated.
-
Add the flour mixture and mix until a dough forms.
-
Fold in chocolate chips.
-
Optional: chill the dough for 30 minutes for a chewier result.
-
Place cookie dough balls (about 1.5–2 cm in diameter) on the prepared sheet, leaving roughly 2 inches between each.
-
Bake at 180°C for 18–20 minutes. After about 10 minutes, rotate the sheet so the front and back of the tray exchange positions for even baking.
-
Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Video
Notes
Store cookies in an airtight container for up to 5–6 days.
Cookies spread considerably during baking, so leave ample space between dough balls.
Chilling the dough is optional: unchilled dough spreads more and produces thinner, slightly crisper cookies; chilled dough yields thicker, chewier cookies without changing baking time.
Bake a little longer for extra crispness, but watch closely to avoid burnt bottoms.
I reduced the sugar and baking soda over time to improve the texture and balance.
If you use salted butter, you can omit the added salt.
My measuring cup is 240 ml.
These cookies are simple to make and incredibly satisfying. They have a caramel-like chewiness from the brown sugar, crisp edges, and pockets of molten chocolate that feel indulgent. For a more intense chocolate experience, replace the chips with chopped semi-sweet or dark chocolate.
If you enjoy this recipe, please follow me on social channels and tag #floursandfrostings if you try it — I’d love to feature you.
If you have feedback or suggestions, leave a comment below or email me at [email protected].
Watch the step-by-step video demonstration below: