Easy Chocolate Chip Cookies Recipe

Easiest Chocolate Chip Cookie recipe is a straightforward chocolate chip cookie recipe which makes super soft chocolate, super yummy chip cookies – no mixer necessary, no chilling needed.
Easy Chocolate Chip Cookies Recipe

Easy Chocolate Chip Cookies Recipe
I’ve made a lot of chocolate chip cookies. A whole lot a lot. Probably more cookies than I will say.
Other times, I’d like cookies 5 minutes ago. When those cookie cravings hit, I desire a simple, easy, go-to cookie that I could make in simply a few minutes.

Easiest Chocolate Chip Cookie recipe

This Easiest Chocolate Chip Cookie recipe is merely such a recipe. The cookies can be produced from scratch in under 20 minutes, and there’s you don’t need to find the mixer out or even to chill the dough. Which choose this the easiest chocolate chip cookie recipe.

WHY IS This the easiest Chocolate Chip Cookie Recipe?

This recipe uses simply a few basic ingredients – flour, sugar, baking soda, salt.

Also, it is so fast therefore easy – no mixer needed, no chilling required – that the cookies can be confusing and baked in under twenty minutes.

Easy Chocolate Chip Cookies Recipe

STEPS TO MAKE Chocolate Chip Cookies

Because of this recipe, you’re going to get started on by melting the butter. The butter shouldn’t be sizzling hot. If you’re uncertain how hot is too hot, you’ll want to buy about 90% melted, and then you’ll whisk it until it finishes melting.

  • After the butter has melted, whisk in the sugars until well-combined. Mix in the vanilla extract and egg.
  • Add the flour, baking soda, and salt. Stir in only until combined. You don’t want to overmix the dough.
  • Stir in the chocolate chips, and then scoop the dough. Place about 2 inches apart on the prepared baking sheet.
  • Bake before cookies are set on the edges but slightly underdone in the centre, about 7-10 minutes.
  • Slightly under-baking the cookies keeps them soft. Since oven temperatures may differ, you might find that you’ll require to modify the baking times.

Easy Chocolate Chip Cookies Recipe

MAY I Use a power Mixer?

Sure! You should use one if you’ll prefer. I really do recommend mixing in the flour yourself, though, to avoid overmixing the dough.

Kitchen Tools I TAKE ADVANTAGE OF WHEN COMING UP WITH Homemade Cookies
Below are a few of my must-have kitchen essentials that create this recipe even easier.

Whisk: An excellent whisk doesn’t need to be expensive, but it’s a kitchen must-have for really combining ingredients like the melted butter and sugars.

Cookie Scoop: I take advantage of my cookie scoop frequently that I purchased another one. It’s ideal for scooping cookies, mini muffins, and even meatballs.

Silicone Spatula: An excellent all-purpose spatula is a must-have. They’re ideal for incorporating dry things that are harder to whisk in and scraping the bowl.

Kitchen Scale: Utilizing a kitchen scale is simpler than measuring with measuring cups. It’s also more accurate! I had been a holdout for a long period, but now I really like using my kitchen scale.
Easy Chocolate Chip Cookies Recipe

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Easy Chocolate Chip Cookies Recipe

  • Author: I Heart Eating
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Total Time: 18 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Cuisine: American

Description

Easiest Chocolate Chip Cookie recipe is a simple chocolate chip cookie recipe that makes super soft chocolate, super yummy chip cookies – no mixer necessary, no chilling needed.


Scale

Ingredients

  • 1/2 cup butter
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar (packed)
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 3/4 cups all-purpose flour¹
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt2
  • 1 cup semisweet chocolate chips

Instructions

  • Preheat the oven to 350 F.
  • Microwave the butter for about 40 seconds. Butter should be completely melted but shouldn’t be hot.
  • In a large bowl, mix butter with the sugars until well-combined.
  • Stir in vanilla and egg until incorporated.
  • Add the flour, baking soda, and salt. Please read the recipe note about properly measuring flour.
  • Mix dough until just combined. Dough should be soft and a little sticky but not overly sticky.
  • Stir in chocolate chips.
  • Scoop out 1.5 tablespoons of dough (medium cookie scoop) and place 2 inches apart on baking sheet.
  • Bake for 7-10 minutes, or until cookies are set. They will be puffy and still look a little underbaked in the middle.

Notes

  • Be sure to fluff and then scoop and sweep to measure the flour. Too much flour will result in a dry or crumbly cookie.
  • Or 1/4 teaspoon table salt.
  • Don’t over-bake the cookies, or you won’t end up with soft cookies. Several people have said that they’ve needed to bake the cookies for longer. Since oven temps can vary, I suggest starting with the listed baking time and increasing the time as needed.
  • Nutrition facts are estimates.

Tips/FAQ

  • Gluten Free: I haven’t tried it, but I’ve heard from several people who have used a measure-for-measure gluten-free flour in this recipe, and they’ve said that it worked well. However, I haven’t heard from anyone regarding other flours, such as almond flour.
  • Butter: This recipe begins with melted butter. I prefer to use salted butter, but you can use unsalted butter if you prefer.
    • The butter should just barely be melted. That means that it shouldn’t be sizzling hot or browned.
    • If you’re worried about getting it too hot, melt the butter about 90% of the way and then whisk it until it is completely melted.
  • Sugars: This recipe uses both brown sugar and granulated (white sugar). If you would like to use only brown sugar.
    •  Using only granulated sugar will give you crispier cookies.
    • For this recipe, you can use either dark or light brown sugar. Dark brown sugar will give you a slightly richer flavor.
  • Measuring Flour: If you aren’t weighing your ingredients, I can’t recommend that enough. If you are using measuring cups, be sure to sift or stir the flour before measuring. Flour packs easily and using too much flour in cookies will give you dry, crumbly dough and cookies that don’t spread.
  • Salt: Kosher salt is a larger-grain salt that isn’t as “salty” as table salt. If you’re using table salt, be sure to use 1/4 teaspoon.
    • Please note the measurements on the salt. I’ve seen people who have commented that the cookies were salty, and it turned out that they had used several times the amount of salt that the recipe calls for.
  • Chocolate Chips: I use semisweet chocolate chips. You can use dark, bittersweet, milk, or white chocolate chips.
    • People have used all sorts of mix-ins, like M&Ms or other candy and chip combinations, in this recipe.

Tips For Making Soft Chocolate Chip Cookies

The best way to make soft chocolate chip cookies is to slightly under-bake the cookies. In order to slightly under-bake the cookies, the edges should look set (but not brown).

The center of the cookies should look soft and even a little puffy still. This trick will help to keep your cookies nice and soft.

recipes by https://www.ihearteating.com/easiest-chocolate-chip-cookie-recipe

Keywords: chocolate chip, chocochips

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