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
For best texture, avoid overmixing once the flour is added, and bake just until the edges are lightly golden to keep centers chewy; if you prefer thicker cookies, chill the dough longer or use 2 tablespoons per cookie and add 1 to 2 minutes of bake time, and for flavor flexibility swap half the semisweet chips for dark or milk chocolate, sprinkle a pinch of flaky salt on top right after baking, and store cooled cookies airtight for up to 4 days or freeze portioned dough balls for quick bakes later.
Tried this recipe?Let us know how it was!