Get the Recipe: My Best Easy Chocolate Chip Cookie Recipe (No Stand Mixer Or Chilling Required!)
My Best Easy Chocolate Chip Cookie Recipe makes cookies that are chewy and fudgy in the center, while crispy on the edges. The cookie dough only takes 5 minutes to make since you don't need to use a stand mixer or chill the dough.
Ingredients
- 1 ⅔ cups (7.5 ounces or 213 grams) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- ½ cup (1 stick or 4 ounces or 113 grams) unsalted butter, melted and cooled slightly
- ¾ cup tightly packed (5.65 ounces or 160 grams) light OR dark brown sugar
- ¼ cup (1.75 ounces or 50 grams) granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 ⅓ cups (8 ounces or 227 grams) dark chocolate (between 60% and 70% cacao), from whole fèves or a high-quality chocolate bar roughly chopped into 1- to 1 ½-inch pieces
- flaky salt, for garnish
Equipment
- a (3-Tablespoon) cookie dough scoop
Instructions
For My Best Easy Chocolate Chip Cookies
- Prep the oven and baking pan. Position a rack in the center of the oven and preheat the oven to 350°F. Line two half sheet pans with parchment paper.
- Mix the dry ingredients. In a small bowl, whisk together the flour, baking soda, baking powder, and kosher salt.
- Mix the butter, sugars, egg, and extract. In a medium bowl, use a rubber spatula to mix together the butter and sugars until moistened, about 1 minute. Add the egg and vanilla extract and mix until combined.
- Add the dry ingredients and chocolate. Gradually mix in the dry ingredients until just combined. Add the chocolate all at once and mix until the chocolate is evenly distributed throughout, about 1 minute.
- Assemble the cookies. Use a 3-Tablespoon cookie dough scoop to portion the cookie dough into balls, placing them at least 3 inches apart on the prepared sheet pans.
- Bake the cookies. Bake one pan at a time for 10 minutes, or until the edges have set but the centers are still gooey. Cool the cookies on the pan on a wire rack for 20 minutes, or until the edges and bottoms of the cookies have set and feel firm to the touch. Repeat with the remaining cookie dough.
- Serve and store. Serve warm or at room temperature. The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.
Notes
Freezing the cookies:
You can freeze the cookies in the following ways:
- Freeze the UNBAKED chocolate chip cookie dough.
Follow the recipe instructions to make the cookie dough and scoop them out into cookie dough balls. Place the cookie dough balls in a small sheet pan. Cover the pan with plastic wrap and freeze for at least 1 hour, or until the cookie dough balls are frozen solid. Transfer the cookie dough balls to a zip-top bag and freeze for up to 1 year. To bake the frozen cookie dough balls, line sheet pans with parchment paper and position the cookie dough balls at least 3 inches apart on the sheet pans. Then, follow the recipe instructions to preheat the oven. Bake for 12 minutes, or until the edges have set but the centers are still gooey. - Freeze the BAKED chocolate chip cookies.
Individually wrap any leftover chocolate chip cookies in two layers of plastic wrap, then a layer of aluminum foil. The aluminum foil will prevent the cookies from absorbing any other flavors or odors in the freezer. When ready to serve, transfer to the refrigerator to chill overnight. Rewarm in the microwave or in the oven at 350°F for 5 minutes before serving.
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