Easy Chocolate Chip Cookie Recipe (Soft, Chewy & One-Bowl)
The Easiest Soft & Chewy Chocolate Chip Cookies
- Prep time: 10 minutes
- Bake time: 9–11 minutes
- Yields: Approx. 18–20 cookies
Ingredients
- Butter: ½ cup (113g) unsalted butter, melted and slightly cooled
- Brown Sugar: ½ cup (100g) packed light brown sugar (adds chewiness)
- White Sugar: ¼ cup (50g) granulated sugar (adds crisp edges)
- Egg: 1 large egg, room temperature
- Vanilla: 1 ½ teaspoons pure vanilla extract
- Flour: 1 ½ cups (190g) all-purpose flour
- Baking Soda: ½ teaspoon
- Salt: ½ teaspoon (use slightly less if using salted butter)
- Chocolate Chips: 1 cup semi-sweet chocolate chips (plus extra for topping)
Instructions
1. Prep the Oven and Pan
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
2. Mix the Wet Ingredients
In a large bowl, whisk together the melted butter, brown sugar, and white sugar until combined and smooth. Whisk in the egg and vanilla extract until the mixture looks creamy (about 30 seconds of vigorous whisking).
3. Add the Dry Ingredients
Add the flour, baking soda, and salt directly into the same bowl. Use a spatula or wooden spoon to stir until just combined.
Tip: Stop mixing as soon as you see no more streaks of dry flour. Overmixing makes cookies tough.
4. Fold in Chocolate
Gently fold in the chocolate chips.
5. Scoop and Bake
Scoop about 1.5 to 2 tablespoons of dough per cookie (a medium cookie scoop is perfect) and place them on the baking sheet about 2 inches apart.
Optional: Press 2–3 extra chocolate chips on top of each ball for a "bakery-style" look.
Bake for 9 to 11 minutes.
Crucial Step: Take them out when the edges are just barely golden, but the centers still look slightly soft and "underdone." They will firm up as they cool on the hot pan.
6. Cool
Let the cookies rest on the baking sheet for at least 5–10 minutes before moving them to a wire rack.
3 Tips for Cookie Success
1. Don't over-bake: If the cookies look "perfect" in the oven, they will be overdone by the time they cool. Take them out while the centers still look a little pale.
2. Measure flour correctly: Instead of scooping the flour directly with your measuring cup (which packs it down), spoon the flour into the cup and level it off with a knife. This prevents the cookies from being dry or cakey.
3. Add a pinch of salt: If you like a gourmet touch, sprinkle a tiny bit of flaky sea salt on top immediately after taking them out of the oven.