Chocolate chip cookie
A chocolate chip cookie is a drop cookie that features chocolate chips or chocolate morsels as its distinguishing ingredient. Chocolate chip cookies originated in the United States around 1938, when Ruth Graves Wakefield chopped up a Nestlé semi-sweet chocolate bar and added the chopped chocolate to a cookie recipe.
Generally, the recipe starts with a dough composed of flour, butter, both brown and white sugar, semi-sweet chocolate chips, eggs, and vanilla. Variations on the recipe may add other types of chocolate, as well as additional ingredients such as nuts or oatmeal. There are also vegan versions with the necessary ingredient substitutions, such as vegan chocolate chips, vegan margarine, and egg substitutes. A chocolate chocolate chip cookie uses a dough flavored with chocolate or cocoa powder, before chocolate chips are mixed in. These variations of the recipe are also referred to as ‘double’ or ‘triple’ chocolate chip cookies, depending on the combination of dough and chocolate types.
Ridiculously Easy Chocolate Chip Cookies
Melted butter is the secret to making quick and easy chocolate chip cookies! No beating butter, no chilling, and the cookie dough comes together in minutes. These cookies are soft in the center, chewy around the middle, and a little crispy around the edges. This is my go-to, no-fail chocolate chip cookie recipe! Jump to the Easy Chocolate Chip Cookies Recipe or read on for our tips on making them.
YOU WILL NEED
1 3/4 cups (220 grams) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
10 tablespoons (140 grams) unsalted butter
3/4 cup (150 grams) packed brown sugar
1/2 cup (100 grams) granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1/2 tsp espresso powder, optional, see notes
1 3/4 cups (8 ounces) semisweet chocolate chips or chunks
Flaky sea salt, optional for sprinkling over baked cookies
PREPARE THE BUTTER
You can use regular melted butter or browned butter for this chocolate chip cookie recipe.
For regular melted butter, melt the butter in the microwave or on the stove, and then cool. When cool to the touch, use the melted butter in the recipe below.
For browned butter (our favorite), melt the butter in a light-colored skillet over medium heat. Swirl the pan occasionally to be sure the butter is melting evenly. As it melts, the butter will begin to foam and the color will change from light yellow to golden, and finally to brown. This only takes a minute or two.
When the browned butter smells nutty and the butter is a light golden brown, transfer the browned butter to a heatproof bowl to cool. When cool to the touch, use the browned butter in the recipe below.
PREPARE COOKIE BATTER
In a medium bowl, whisk the flour, baking soda, and salt together. Set aside.
In a large bowl, whisk the sugars, whole egg, egg yolk, vanilla, and the melted butter or browned butter together. Whisk in espresso powder (optional).
Switch to a large rubber spatula, and then add the dry ingredients in 3 parts, stirring gently until they disappear. Fold in most of the chocolate chips, saving a handful for adding to the tops of each scooped cookie before baking.
Heat oven to 325 degrees Fahrenheit (160C) and line a cookie sheet with parchment paper or a silicone baking mat.
Drop 1 1/2 tablespoon-mounds or use a medium cookie scoop onto baking sheets. Leave 2 inches between the cookies to allow for spreading. (For larger cookies, use 3 to 4 tablespoons of dough and space them apart by 3 inches.) Press a few extra pieces of chocolate into the tops of each cookie dough mound.
Bake the cookies, one sheet at a time and rotate once during cooking, for 12 to 16 minutes. The cookies should be golden brown around the edges but light in the middles. Let the cookies cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely. Before serving, sprinkle a few flakes of sea salt over each cookie (optional).
Store the baked cookies in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.
Make Ahead and Freezing The Cookies
The cookie dough will keep in the refrigerator up to 3 days. I like to scoop them into cookie dough balls first, which makes baking them quick and easy! Even though these cookies are amazing baked straight away, one benefit to making this batter in advance is that chilling cookie dough makes baked cookies even more chewy, thicker, and flavorful.
You can also freeze the cookie dough.
- Line a baking sheet with parchment paper.
- Scoop out cookie dough mounds onto the baking sheet. You can crowd the cookie mounds together, just do not let them touch.
- Freeze until hard.
- Transfer the frozen dough mounds to an airtight container or plastic bag. Store in the freezer up to 3 months.
When you are ready to bake one or more cookies, bake the frozen cookies without thawing. It will add an extra 3 to 5 minutes of bake time.
ONE BOWL CHOCOLATE CHIP COOKIE RECIPE
- ½ cup Butter (melted)
- ⅔ cup Brown Sugar
- ⅓ cup Sugar
- 1 large Egg
- 1 teaspoon Vanilla
- 1 ⅓ cup Flour (if you want a thicker cookie, you may use 1 ½ cups of flour)
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ½ cup Milk Chocolate Chips
- ½ cup Semi-Sweet Chocolate Chips
In a microwave safe bowl, melt butter in the microwave until melted.
Add brown sugar and sugar. Whisk or stir vigorously until smooth. Add egg and vanilla and whisk until silky.
Stir in flour, baking soda, and salt.
Fold in milk chocolate and semi-sweet chocolate chips. Cover bowl with plastic wrap. Place in the refigerator and CHILL for at least 30 minutes. The cookie dough gets better with time. If time is on your side, I suggest chilling it for 24-48 hours. Chilling for at least 30 minutes is essential.
When ready to bake, preheat oven to 350 degrees. Using a cookie scoop or spoon, place cookie dough on light colored baking sheets. Bake for 10-13 minutes, or until cookies become a light golden color.
The key to make these absolutely perfect is to let the dough CHILL in the refrigerator for at least 30 minutes. Cookie dough just gets better the longer it is chilled. The dough develops rich toffee, caramel notes and doesn’t spread as much once it hits the oven. If you were to bake the cookie dough right away, the cookies would turn out pretty flat.
The chilling allows the cookie dough to harden and solidify. If time is on your side, let the dough chill for at least 24 hours. I have experimented over and over again and the cookies become so much better after 24 and 48-hour chilling time. Trust me on this one.
- 3/4 cup Butter unsalted, melted
- 1 cup Brown sugar
- 1/2 cup White sugar
- 1 Egg
- 1 Egg yolk
- 1 3/4 cups All purpose flour
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1 cup Semisweet chocolate chips
Pre heat oven to 330 Fahrenheit
Add the melted butter, sugars, egg and egg yolk to a glass bowl3/4 cup Butter,1 cup Brown sugar,1/2 cup White sugar,1 Egg,1 Egg yolk
Mix with a whisk until well combined, about 3 minutes
Add half the flour, baking soda and salt, mix with a spatula1 3/4 cups All purpose flour,1/2 teaspoon Baking soda,1/2 teaspoon Salt
Add the chocolate chips and the rest of the flour and fold in until the dough is formed1 cup Semisweet chocolate chips
Scoop out with a cookie or ice cream scooper. Bake on a cookie sheet at 330 Farenheit for 13 minutes
Remove from the oven and allow them to cool down for a couple of minutes in the cookie sheet (they will finish baking)
These cookies will last for 3-4 days in an airtight container at room temperature.
You can bake smaller batches and keep the dough in the fridge for up to 5 days and bake as needed.
You can also freeze the dough for up to 3 months. You can scoop out the balls and place them in a freezer-safe bag or container.
If you bake all the cookies at once, you can reheat the cookies in the microwave for 10 seconds to melt the chocolate and warm them up.
Easy chocolate chip cookies
- 120g butter, softened
- 75g light brown sugar
- 75g golden caster sugar
- 1 medium egg
- 1 tsp vanilla extract
- 180g plain flour
- ½ tsp bicarbonate of soda
- 150g dark chocolate, cut into chunks
- STEP 1
Heat oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Cream the butter and sugars together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, bicarb, chocolate and ¼ tsp salt.
- STEP 2
Scoop 10 large tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Bake for 10-12 mins or until firm at the edges but still soft in the middle – they will harden a little as they cool. Leave to cool on the tray for a few mins before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.
Thank you for staying with this post “quickest chocolate chip cookies” until the end.