You know those chocolate chip cookies that somehow always disappear faster than you’d expect? These are *those* cookies. They’re soft in the center, just a bit crisp at the edges, and filled with warm, gooey chocolate that’ll convince even the most devoted ‘I’m not a sweets person’ types. I’ve been baking these since college—back when I was using measuring cups as coffee mugs and my oven door didn’t quite shut all the way. Still, these turned out amazing. We’re talking golden tops, melty centers, and that rich buttery flavor that never goes out of style. Whether you’re baking for the holidays or stress-eating after a wild Tuesday, this recipe delivers. It’s simple, forgiving, and doesn’t require any fancy ingredients—just you, your favorite mixing spoon, and maybe a little self-restraint.

1) Key Takeaways
2) Easy Chocolate Chip Cookies Recipe
3) Ingredients for Chocolate Chip Cookies
4) How to Make Chocolate Chip Cookies
5) Tips for Making Chocolate Chip Cookies
6) Making Chocolate Chip Cookies Ahead of Time
7) Storing Leftover Chocolate Chip Cookies
8) Try these Cookies next!
9) Chocolate Chip Cookies
10) Nutrition

1) Key Takeaways

This recipe creates soft, chewy, golden chocolate chip cookies.
You’ll need pantry basics like butter, sugar, eggs, flour, and chocolate chips.
Prep takes about 15 minutes, and they bake in just under 11 minutes.
Let them rest after baking so they set with gooey centers and crisp edges.

2) Easy Chocolate Chip Cookies Recipe

When I say this is my go-to sweet easy recipes kind of dessert, I’m not just tossing out a phrase. I mean it. These cookies have been my loyal sidekick on birthdays, breakups, and let’s not forget Tuesday afternoons when the snack drawer looked just a little too boring. Soft middles, crisp edges, melty chips—these are the cookies that disappear before they even cool.

I’ve tweaked this recipe more times than I’d like to admit, trying to strike the perfect cookie texture. Not too cakey. Not too flat. Just that perfect chew with enough lift to make them feel substantial. If you’re into recipes that don’t ask you to break out a mixer, and leave you with just one bowl to clean, welcome aboard.

Even if baking intimidates you, this one won’t. It’s friendly. Forgiving. And fully capable of saving your day, or at the very least, brightening it. It’s one of those sweet easy recipes that somehow tastes like a lot more effort went into it. But we’ll keep that secret between us, right?

3) Ingredients for Chocolate Chip Cookies

Unsalted Butter: Softened but not melted. I like to leave mine out while I prep the other ingredients so it blends easily and holds structure in the dough.

Brown Sugar: Packed in tight. It adds depth and helps the cookies keep that moist chewy bite that makes them so addictive.

White Sugar: Balances out the molasses notes in the brown sugar and gives the edges a light crispness.

Eggs: Two large ones. Let them sit out a few minutes to get closer to room temp—they mix better that way and help everything hold together without overbeating.

Vanilla Extract: I’m not shy with it. The vanilla pulls the dough together flavor-wise and makes these smell as good as they taste.

All-Purpose Flour: Standard stuff. Don’t scoop too firmly or you’ll end up with dry dough. Fluff it first, then spoon and level.

Baking Soda: Just enough to give them a little lift so they don’t flatten into sad puddles in the oven.

Salt: Half a teaspoon to keep the sweetness in check. If you like a bit of contrast, sprinkle a pinch of flaky salt on top before baking.

Semi-Sweet Chocolate Chips: Two cups. And don’t skimp. This is the star of the show. Use the good stuff if you’ve got it—it’s worth it.

4) How to Make Chocolate Chip Cookies

Step 1. Preheat your oven to 350°F. Line your baking sheets with parchment paper. This helps with easy cleanup and keeps the bottoms from over-browning.

Step 2. In a large bowl, mix your softened butter, brown sugar, and white sugar. Stir until it looks light and smooth—like frosting you want to swipe with your finger.

Step 3. Add in the eggs one at a time. Mix well after each one. Then toss in the vanilla extract. Stir again until the mixture turns silky.

Step 4. In a separate bowl, whisk together the flour, baking soda, and salt. Then slowly add that dry mix into your wet mix. Don’t overdo it. Just fold until it looks like dough.

Step 5. Stir in the chocolate chips. Use a spatula or wooden spoon. You don’t want to break them or overwork the dough here.

Step 6. Scoop out tablespoon-sized chunks of dough. Roll them loosely with your hands and place them on your baking sheets, spaced out just enough to let them spread a bit.

Step 7. Bake for 9 to 11 minutes. When the edges turn golden, pull them out. Don’t wait for the tops to look fully cooked—they’ll finish on the pan.

5) Tips for Making Chocolate Chip Cookies

If you want that perfect sweet easy recipes result, chill the dough for 20 minutes before baking. The extra wait helps prevent spreading and gives you thicker, chewier cookies.

Use good chocolate. The kind you’d sneak a bite of from the bag while baking. Trust me—it changes everything. I’ve even swapped in chopped chocolate bars when I was low on chips.

Watch your oven. A minute too long can turn chewy cookies into crisp ones. I once got distracted by a phone call and came back to golden hockey pucks. Learn from me. Set a timer.

6) Making Chocolate Chip Cookies Ahead of Time

I love having cookie dough on hand, and this dough freezes like a dream. Scoop your dough into balls, freeze them on a baking sheet, then toss them in a freezer bag for later. Label the bag. You’ll thank yourself when the craving hits.

You can also chill the dough in the fridge overnight. It firms up and deepens the flavor a bit. I’ve even let it sit two days and they baked up like a charm.

This is one of those sweet easy recipes you can half-prep in advance. That way, when your friends drop in or your kids announce a bake sale at 9 pm, you’re ready.

7) Storing Leftover Chocolate Chip Cookies

Keep your cookies soft by storing them in an airtight container with a slice of bread. Weird? Maybe. Effective? Totally. The cookies steal moisture from the bread and stay perfect.

They’ll last up to a week this way. Though if your house is anything like mine, you’ll be lucky if they last two days. You can also freeze baked cookies. Let them cool completely first, then seal them in freezer bags.

Reheat in the microwave for 10 seconds to bring back that just-baked magic. It’s a little secret I use when I want a quick dessert without turning on the oven. One of many reasons I keep a few sweet easy recipes like this in rotation.

8) Try these Cookies next!

9) Chocolate Chip Cookies

Chocolate Chip Cookies – Sweet Easy Recipes Everyone Will Love

Prep Time15

Cook Time10

Total Time25

Course: Cookies

Cuisine: American

Keywords: air fryer cookies easy recipes, butter swim biscuits easy recipes, cheesey potatoes easy recipe, chicken stirfry easy recipe, easy recipes for dinner, easy recipes ninja creami, sweet easy recipes

Servings: 24 cookies

Author: Lila

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 cup brown sugar, packed
1/2 cup white sugar
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips

Instructions

Preheat the oven to 350°F (175°C).
In a large bowl, cream together the softened butter, brown sugar, and white sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in the vanilla.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually blend into the butter mixture.
Fold in the chocolate chips by hand using a spatula or wooden spoon.
Drop tablespoon-sized scoops of dough onto ungreased baking sheets, leaving a bit of room to spread.
Bake for 9–11 minutes, or until the edges are lightly golden.
Let cookies cool on the baking sheet for a couple of minutes before transferring to a wire rack.

10) Nutrition

Table of Contents