Easy Chocolate Chip Cookies

Freshly baked cookies in 30 minutes! The perfectly chewy easy chocolate chip cookies use one bowl, a spoon to mix and no dough chilling.

I’ve been working on our own chocolate chip cookie recipe for months. I heard feedback from you on Instagram that although you loved the NY Times chocolate chip cookie, you wanted one that was easy, used one type of flour and didn’t need to refrigerate 24 hours.

After testing dozens and dozens of cookies, I’m proud to introduce to you these Easy Chocolate Chip Cookies!

❤️ Why you’ll love this recipe:

• One bowl for mixing.
• No mixer needed. You just need a spoon!
• Two special ingredients for soft, thick cookies.
• Two types of chocolate chips.
• No chilling the dough. In fact, please DON’T chill the dough. 🙂
• Lightly browned edges with perfectly chewy centers.
• All ready in under 30 minutes.

👩‍🍳 How I developed this recipe.

I started with our cranberry almond chocolate chip cookies that people on Pinterest love. I was tweaking different things about the recipe, but one time I was moving too quickly and totally forgot the white sugar.

And guess what? My mistake proved to be what I was looking for! The white sugar seemed to be making the cookies spread too much. By leaving it out, the cookies baked thicker and with all of the chocolate, none of my taste testers missed the sugar.

The cookies were perfect the first day and even into the second day. But I felt like the outside got just slightly dry on the 3rd day at room temperature. So we added in a touch of heavy cream (just like our cinnamon roll recipe trick!) and that extra fat added just the right amount of softness and moisture to the cookies.

🍪 Key Ingredients

Here’s how the ingredients work and why they are important.

• Salted butter. Do NOT use margarine. Use a high quality butter. European butter works great, but regular butter is fine too. If all you have is unsalted butter, it’s 100% fine to use as well. You can up the salt to about 1/2 teaspoon if you use unsalted butter.
• Light brown sugar. Pack it in the measuring cup. Dark brown sugar is amazing as well!
• Egg. Use one large egg. It does not have to be at room temperature.
• Heavy cream. This is the trick for helping to keep the cookies soft and chewy.
• Vanilla. Pure vanilla extract is always the best choice.
• All-purpose flour. Just one flour needed. 💜 Spoon the flour into the measuring cup lightly, then level it with a knife. Don’t pack the flour into the cup!
• Salt.
• Baking soda.
• Cornstarch. This helps keep the cookies thick even though the butter is melted and you are not refrigerating the dough. Will the cookies work without it? Yes. And they’ll taste good, but they will spread more.
• Chocolate chips. Use half dark chocolate chips and half semi-sweet chips. The dark chocolate chips melt quickly into the cookies, but the semi-sweet hold their shape more. It’s great to have two types of chocolate in your cookies!

How to Make Easy Chocolate Chip Cookies

These cookies will bake at 375º Fahrenheit*. Cookies bake best if you use a non-stick silicone baking sheet. They help the cookies bake more evenly.

*Note: If you’d like the cookies to not be as dark around the edges, bake at 350º Fahrenheit for 9-10 minutes.

• In a large bowl, melt the butter. You don’t want it super hot and boiling. Just melt it mostly and then stir until any leftover butter chunks melt in.

• Add the brown sugar and egg. Mix well until they are both incorporated into the butter and the mixture is smooth and even.
• Add the heavy cream and vanilla. Mix again.

• Add the flour, cornstarch, baking soda and salt. Mix just until combined.
• Fold in the chocolate chips.

• Scoop cookies with a 1 1/4″ cookie scoop onto prepared cookie sheets. The cookies will spread slightly so don’t pack them too close.
• Press the extra semi-sweet chocolate chips in the tops of the cookies if you’d like. This gives them a pretty look. (I don’t recommend using dark chocolate chips for this because they melt too quickly).
• Bake for 10 minutes until the edges are set. The browner the cookies are, the crispier they will be. We let them get just barely browned on the edges.

🍪 How to Store Cookies

These cookies are best stored in an airtight container for up to 3 days at room temperature. Then place them in the freezer. I prefer to double wrap them in the freezer to prevent any drying out.

Print Pin

4.71 from 24 votes

Best Ever Easy Chocolate Chip Cookies

Freshly baked cookies in 30 minutes! The perfectly chewy easy chocolate chip cookies use one bowl, a spoon to mix and no dough chilling.

Course Dessert

Cuisine American

Keyword 30 minute recipe, comfort food, easy dessert recipe

Prep Time 10 minutes

Cook Time 10 minutes

Servings 24

Calories 255kcal

Author Julie Clark

Cook ModePrevent your screen from going dark

Ingredients

• 1 cup salted butter
• 1 cup light brown sugar (212 grams)
• 1 large egg
• 1 tablespoon heavy cream*
• 1 1/2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour** (325 grams)
• 1/2 tablespoon cornstarch
• 1 teaspoon baking soda
• 1/4 teaspoon salt***
• 1 cup dark chocolate chips
• 1 cup semi-sweet chocolate chips

Optional Toppings:

• 1/3 cup semi-sweet chocolate chips
• sea salt

Instructions

• Preheat the oven to 375º Fahrenheit. (If you'd like a cookie with lighter edges, bake at 350º for 10 minutes.) Cover light colored baking sheets with non-stick silicone mats.
• In a large bowl, melt the butter. You don't want it super hot and boiling. Just melt it mostly and then stir until any leftover butter chunks melt in. (See image above.)
• Add the brown sugar and egg. Mix well until they are both incorporated into the butter and the mixture is smooth and even.
• Add the heavy cream and vanilla. Mix again.
• Add the flour (Measure it carefully! Do not pack it into the cup), cornstarch, baking soda and salt. Mix just until combined.
• Fold in the chocolate chips.
• Scoop cookies with a 1 1/4" cookie scoop onto prepared cookie sheets. The dough balls will be about the size of golf balls. The cookies will spread slightly so don't pack them too close.
• Press the extra semi-sweet chocolate chips in the tops of the cookies. This gives them a pretty look. (I don't recommend using dark chocolate chips for this because they melt too quickly).
• Bake for 9-10 minutes until the edges are set. The browner the cookies are, the crispier they will be. We let them get just barely browned on the edges.
• Sprinkle the tops of the cookies with sea salt right as they come out of the oven. This is optional.
• Allow to cool a few minutes on the pan before transferring to a cooling rack.
• Store in an airtight container at room temperature for up to 3 days. Then freeze any leftovers.

Notes

There is no need to refrigerate this cookie dough. Just leave the dough at room temperature, even while the other cookies are baking.

*The heavy cream helps keep the cookies soft by adding a little fat. If you don’t have any heavy cream, you can add one large egg yolk instead. It’s important to only use the yolk if you choose this method.

**Don’t pack the flour into the measuring cup! This will make your cookies dry. If you aren’t weighing the ingredients, take the time to spoon the flour into the cup lightly and then level it off with a knife.

***We think this amount of salt is perfect along with the salted butter. If you are extra sensitive to salt, you could leave this out, especially if you are sprinkling sea salt on top of the cookies.

The calories shown are based on the recipe making 24 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition

Calories: 255kcal | Carbohydrates: 29g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 152mg | Potassium: 136mg | Fiber: 1g | Sugar: 15g | Vitamin A: 263IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg

Frequently Asked Questions