10 Step Easy Chocolate Chip Cookie Recipe
Easy Chocolate Chip Cookies
You don't need store bought chocolate chip cookies when you can make these delicious chewy delights in your own kitchen. Packed with delicious dark chocolate chips these cookies are seriously addictive!
Recipe Print
Total Time: 27 minutes
Serves: 18
This quick and easy Chocolate Chip Cookies recipe is just mixed and baked! No chilling, no waiting – Outrageous cookies in under 30 minutes!
My Classic Chocolate Chip Cookie recipe is out of this world, but sometimes you have a chocolate chip cookie craving that just can't wait! In come these fantastic cookies that are not only easy, but they're ready in no time flat! Nothing beats an ooey-gooey cookie fresh from the oven!
Why This Recipe Works
- Brown sugar, adds flavor, cuts sweetness,and its high moisture produces a soft, chewy cookie.
- Bread flour keeps the cookies from flattening and allows baking without chilling the dough.
- Real b utter adds a buttery richness that's hard to beat.
My Secret to Quick and Easy Cookies
Due to the high amount of fat in the dough, most cookies need to be chilled before baking to keep them from spreading and flattening out. I was able to cut this process by using bread flour in the recipe. Using a little bread flour with higher protein levels helps to stabilize the cookie and reduce the spread. This allows the dough to go straight from the bowl to the oven without chilling.
Here's how to make them – Be sure to see step by step instructions with photos as well as tips, and other great information under the recipe!
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- 2¼ cups all-purpose flour
- 2 tablespoons bread flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 16 tablespoons butter melted
- 1½ cups packed light-brown sugar
- ¼ cup granulated sugar
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chip
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Preheat the oven to 375° F/190°C.
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In a large mixing bowl, mix the flour bread flour, salt, baking soda, baking powder, brown sugar, and granulated sugar together.
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Add the melted butter, eggs, and vanilla. Mix until combined.
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Stir in the chocolate chips and using a cookie scoop, place on a cookie sheet two inches apart.
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Bake until the cookies are golden brown around the edges but soft in the middle, about 10 – 12 minutes.
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Remove the cookies from the oven and let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
Be sure to see step by step instructions with photos as well as tips, and other great information under the recipe!
- Use room temperature ingredients. Using the eggs and melted butter at room temperature before you begin will allow them to combine easier with the dry ingredients, creating a well-combined dough.
- Stir by hand to avoid overmixingwhich can make a tough cookie.
- Space the dough out, leaving enough space in the pan. Place about 2 inches apart, this will prevent the cookies from spreading each other when baking.
- Don't over-bake your cookies. When chocolate chip cookies come out of the oven, they should be slightly underdone in the middle. They'll finish baking with the residue heat.
Calories: 357 kcal (18%) | Carbohydrates: 45 g (15%) | Protein: 4 g (8%) | Fat: 18 g (28%) | Saturated Fat: 11 g (69%) | Trans Fat: 1 g | Cholesterol: 46 mg (15%) | Sodium: 294 mg (13%) | Potassium: 189 mg (5%) | Fiber: 2 g (8%) | Sugar: 28 g (31%) | Vitamin A: 347 IU (7%) | Calcium: 46 mg (5%) | Iron: 2 mg (11%)
Nutritional Data Disclaimer
Erren's Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
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Step by Step Instructions
I used a #20 scoop which holds 3 tablespoons/1.5 oz/ 45ml. See the 'equipment' section for where to get one).
Erren's Top Tips
- Use room temperature ingredients. Using the eggs and melted butter at room temperature before you begin will allow them to combine easier with the dry ingredients, creating a well-combined dough.
- Stir by hand to avoid overmixingwhich can make a tough cookie.
- Space the dough out leaving enough space on the pan. place about 2 inches apart, this will prevent the cookies from spreading into each other when baking.
- Don't over-bake your cookies. When chocolate chip cookies come out of the oven, they should be slightly underdone in the middle. They'll finish baking with the residue heat.
Equipment
To make the cookies a uniform size, I use a #20 scoop that holds 3 tablespoons/1.5 oz/ 45ml. See the useful links below to buy one of your own.
- Amazon.com
- Amazon.co.uk
As an Amazon Associate, a small commission is made from qualifying purchases.
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