Once, on a rainy afternoon when homework meltdowns loomed, a single batch brought quiet smiles and peace to our table in under 30 minutes.
They’re quick, reliable, and endlessly adaptable—thicker for indulgence, a sprinkle of flaky salt for sparkle, or a mix of chips for fun. Ready? Let’s cook!
Why You’ll Love It
- Delivers classic, buttery flavor with gooey chocolate in every bite
- Uses pantry staples and minimal equipment for effortless baking
- Bakes quickly; chill briefly to control spread and thickness
- Yields chewy centers with lightly crisp, golden edges
- Freezes beautifully for easy, bake-on-demand cookie cravings
Ingredients
- 120 g unsalted butter softened — room temp for easy creaming (choose European-style if possible)
- 150 g light brown sugar packed — adds moisture and chew (use fresh, soft sugar)
- 50 g granulated sugar — balances sweetness and spread (use fine white sugar)
- 1 large egg room temperature — binds dough (use fresh, grade A)
- 1 tsp vanilla extract — boosts aroma (choose pure extract)
- 200 g all-purpose flour — structure and tenderness (pick unbleached flour)
- 1/2 tsp baking soda — lift and spread control (ensure it’s fresh)
- 1/2 tsp fine salt — enhances flavor (use fine sea salt)
- 170 g semisweet chocolate chips — classic pockets of chocolate (use 50–60% cacao)
- 60 g chopped walnuts optional — toasty crunch (use freshly toasted nuts)
Step-by-Step Method
Preheat & Prepare Pans
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and promote even browning. Gather all equipment and ingredients so everything is ready.
Position oven racks in the upper and lower thirds if baking multiple sheets. Make certain butter is softened and the egg is at room temperature for smoother mixing.
Cream Butter & Sugars
Beat the softened butter with light brown sugar and granulated sugar until light and fluffy. Use a whisk or mixer for 2 to 3 minutes, scraping the bowl once.
Proper creaming incorporates air for tender cookies and helps dissolve sugars. Aim for a pale, creamy mixture with no visible butter streaks before proceeding.
Whisk In Egg & Vanilla
Add the egg and vanilla extract to the creamed mixture. Whisk until the batter is smooth and emulsified. Mix just until combined to avoid overworking.
Scrape down the bowl to incorporate any clinging butter-sugar mixture. A fully combined, silky base makes certain even texture and prevents greasy spots in the finished cookies.
Combine Dry Ingredients
In a separate medium bowl, whisk together all-purpose flour, baking soda, and fine salt. Disperse the leavening evenly throughout the flour to avoid uneven rise.
Breaking up any flour lumps now prevents dry pockets later. This quick step makes certain consistent structure and flavor in every cookie.
Fold Wet & Dry Mixtures
Add the dry ingredients to the butter mixture. Fold gently with a spatula just until no dry streaks remain. Stop as soon as the dough looks uniform to prevent tough cookies.
Overmixing develops excess gluten. Scrape the bowl’s sides and bottom to ensure even incorporation without compacting the dough.
Stir In Chips & Nuts
Add semisweet chocolate chips and chopped walnuts if using. Stir with a wooden spoon until evenly distributed throughout the dough.
Avoid aggressive mixing to preserve a tender crumb. Disperse add-ins so each scoop contains some chocolate and nut pieces. Taste for balance if omitting nuts and adjust chips if desired.
Scoop & Space Dough
Scoop 1-tablespoon mounds of dough onto the prepared sheets. Space each portion about 2 inches apart to allow spreading. Use a tablespoon scoop for uniform size and even baking.
Level off scoops for consistency. If making larger cookies, use 2 tablespoons each and plan to extend bake time slightly.
Chill Briefly to Set
Place the scooped dough into the freezer for 15 minutes. Firming the fat reduces spread and yields thicker, chewier centers.
Keep trays flat to maintain portion shape. If your kitchen is warm, chill a bit longer. Work in batches, keeping one sheet chilled while the other bakes for consistent results.
Bake Until Just Set
Bake one sheet at a time for 9 to 11 minutes. Look for set edges with centers still slightly soft and pale. Rotate the sheet halfway through if your oven bakes unevenly.
Remove promptly to avoid overbaking. The cookies will continue to set on the hot pan, preserving a chewy texture.
Cool & Finish
Cool the cookies on the baking sheet for 5 minutes. Transfer to a cooling rack to finish cooling completely. Sprinkle a pinch of flaky salt on hot cookies for contrast if desired.
Store cooled cookies airtight for up to 4 days. Freeze portioned dough balls for future bakes and fresh cookies anytime.
Ingredient Swaps
- Dairy-free: use vegan butter or refined coconut oil; make certain chocolate chips are dairy-free.
- Egg-free: replace 1 egg with 3 tbsp aquafaba or 1 flax egg (1 tbsp ground flax + 3 tbsp water, rested 5 min).
- Gluten-free: swap all-purpose flour for a 1:1 gluten-free baking blend that includes xanthan gum.
- Nut-free: omit walnuts or use pumpkin/sunflower seeds; for crunch on a budget, use crushed cornflakes.
- Sugar swaps: use all brown sugar for chewier cookies; replace up to 25% sugar with coconut sugar.
- Chocolate: sub with chopped bar chocolate, milk/dark mix, or budget-friendly chocolate chunks/coins.
- Regional: if only baking powder is available, use 1 tsp and chill dough longer to limit spread.
You Must Know
Doneness • Look for edges just turning light golden and centers slightly domed and soft with faint gloss; pull at 9–11 minutes and leave on the sheet 5 minutes to carryover set.
This prevents dryness and keeps chew.
Troubleshoot • If cookies spread into thin puddles, add 10–15 g flour to the remaining dough and chill 20–30 minutes; warm butter or low flour causes over-spread, and a colder, slightly stiffer dough holds shape.
Flavor Boost • Brown 120 g butter to deep amber, then cool to room temp before creaming, and add 1–2 tsp water or milk to compensate; browned milk solids add nuttiness, and extra liquid restores dough hydration.
Swap • For chewier centers, replace 30–40 g granulated sugar with more light brown sugar and use chopped bar chocolate (170 g) for varied melt; higher molasses and irregular shards improve chew and pools.
Scale • For bakery-size cookies, portion 2 tbsp (about 40 g) dough, chill 30–45 minutes, and bake 10–13 minutes; larger mass needs more chill and time while keeping centers soft.
Serving Tips
- Serve warm with cold milk or vanilla ice cream for classic comfort.
- Plate with fresh berries and a drizzle of chocolate or caramel sauce.
- Make ice cream sandwiches using two cookies and softened ice cream.
- Crumble over yogurt or pudding for a quick dessert parfait.
- Add a pinch of flaky salt on top just before serving.
Storage & Make-Ahead
Store cooled cookies airtight at room temperature up to 4 days.
In the fridge, they keep about 1 week but may firm up—warm briefly to refresh.
For make-ahead, refrigerate dough 2–3 days or freeze portioned dough balls up to 3 months.
Bake from frozen, adding 1–2 minutes.
Reheating
For gentle reheating: microwave cookies 8–12 seconds wrapped in a damp paper towel.
Warm in a 300°F oven 3–5 minutes.
Or briefly rewarm on a covered skillet over low heat.
Toll House Legacy Mention
Heritage matters here, so I tip my spatula to Ruth Wakefield’s iconic Toll House cookies—the blueprint that turned butter, brown sugar, and chocolate into Americana.
I honor that classic balance while keeping our process quick. You’ll taste it: warm butter notes, caramel-leaning brown sugar, a whisper of vanilla, and pockets of semisweet chips that melt into glossy pools.
I keep the spirit, streamline the steps. Cream the sugars until airy; that lift nods to the original’s tender crumb. A modest hit of baking soda brings gentle rise; a short chill reins in spread for neat, chewy centers.
If you love tradition, fold in walnuts for a toasty crunch. Then, once baked, let the edges set, breathe in that butterscotch aroma, and enjoy.
Final Thoughts
Give these cookies a try and see how quickly they disappear—then have fun tweaking them with different chocolates, a pinch of flaky salt, or your favorite nuts.
Happy baking!
Frequently Asked Questions
How Do I Adjust for High-Altitude Baking?
I reduce sugar slightly, add 1–2 tablespoons extra flour, and decrease leavening a pinch. I bake hotter by 15–25°F, shorten time a bit, and add a tablespoon water. Dough feels stiffer; cookies set faster.
Can I Make These Cookies Gluten-Free?
Yes—I can. I swap the flour for a quality 1:1 gluten-free blend with xanthan gum, then rest the dough 30 minutes. I watch edges turn golden, centers stay soft, and enjoy warm, fragrant, chewy bites.
How Do I Fix Overly Flat Cookies?
Chill the scooped dough longer, use slightly cooler butter, and add 1–2 tablespoons more flour. I’ll bake one sheet at a time, watch edges set, and remove early. A brief rest yields thicker, chewy centers.
What’s the Best Way to Measure Flour Accurately?
Use a digital scale; it’s most accurate. If you must use cups, fluff the flour, spoon it lightly into the cup, then level with a straight edge. Don’t scoop; it packs flour and throws textures off.
Can I Mix the Dough by Hand Without a Mixer?
Yes, you can. I cream butter and sugars with a wooden spoon until fluffy, whisk in egg and vanilla, then gently fold dry ingredients. It’s soothing, smells buttery-sweet, and avoids overmixing—just keep strokes light and deliberate.
Quick and Easy Chocolate Chip Cookies
Equipment
- 2 Baking sheet
- 1 Mixing bowl
- 1 Medium bowl
- 1 Whisk
- 1 Spatula
- 1 Wooden spoon
- 1 Cooling rack
- 1 tablespoon scoop
Ingredients
- 120 gram unsalted butter softened
- 150 gram light brown sugar packed
- 50 gram granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 200 gram all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 170 gram semisweet chocolate chips
- 60 gram chopped walnuts optional
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a mixing bowl cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Whisk the egg and vanilla extract into the butter mixture until smooth.
- In a medium bowl whisk together the flour, baking soda, and salt.
- Fold the dry ingredients into the wet ingredients just until no dry streaks remain.
- Stir in the chocolate chips and walnuts if using until evenly distributed.
- Scoop 1 tablespoon mounds of dough onto the prepared sheets spacing about 2 inches apart.
- Chill the scooped dough in the freezer for 15 minutes to reduce spreading.
- Bake one sheet at a time for 9 to 11 minutes until edges are set and centers look slightly soft.
- Cool on the baking sheet for 5 minutes then transfer to a cooling rack to finish cooling.
Notes
