Easy Homemade Chocolate Chip Cookies
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You might be wondering—do we really need another chocolate chip cookie recipe? The answer is yes, absolutely! With so many variations out there, each one brings something a little different to the table. This version is what I like to call my Easy Homemade Chocolate Chip Cookies—a no-fuss, no-chill recipe that delivers warm, gooey, homemade cookies in under 30 minutes.
What sets this recipe apart is its simplicity and bold flavor. There’s no need to refrigerate the dough before baking, which means you can go from craving to cookie in no time. And the secret ingredient? A full tablespoon of vanilla extract. It might sound like a lot, but that extra splash of vanilla adds a rich, aromatic depth that really makes these cookies stand out.
The rest of this cookie recipe keeps things simple and classic—just the way we like it. It uses a combination of butter, granulated sugar, and brown sugar to create that perfect balance of sweetness and chew. You’ll only need one egg, which helps keep the texture soft without making the dough too cakey.
One small tweak I made from the original recipe is in the chocolate chip department. The original version only called for 1 cup of chocolate chips, but let’s be honest—that’s just not enough for my chocolate-loving family! So I bumped it up to 1½ cups to make sure every bite is packed with melty, chocolatey goodness. Feel free to adjust the amount to your taste, but in our house, more chocolate is always the right answer.
Ingredients for Easy Homemade Chocolate Chip Cookies
- SALTED BUTTER
- BROWN SUGAR
- GRANULATED SUGAR
- EGG
- VANILLA
- ALL-PURPOSE FLOUR
- BAKING SODA
- SALT
- SEMI-SWEET CHOCOLATE CHIPS
Instructions for Easy Homemade Chocolate Chip Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
Cream the butter and sugars. In the bowl of a stand mixer (or using a hand mixer), beat the softened butter, granulated sugar, and brown sugar together on medium speed until the mixture is light in color and fluffy in texture—this usually takes about 2–3 minutes.
Add the egg and vanilla. Scrape down the sides of the bowl, then mix in the egg and a full tablespoon of vanilla extract. Beat until everything is well combined and smooth.
Mix in the dry ingredients. Add the flour, baking soda, and salt to the bowl. Mix on low speed until a soft dough forms—be careful not to overmix.
Fold in the chocolate chips. Gently stir in the chocolate chips by hand or on low speed until evenly distributed throughout the dough.
Scoop and shape. Use a 1½ tablespoon cookie scoop (a #40 scoop works great) to portion out the dough. Place the dough balls a couple of inches apart on your prepared baking sheet.
Bake to perfection. Bake for 8–10 minutes, or until the cookies have spread and the edges are just starting to turn golden brown. The centers may look slightly underbaked—that’s okay! They’ll continue to set as they cool.
Cool and enjoy. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This recipe makes about 30 cookies, perfect for sharing—or not!
Frequently Asked Questions
Can I use unsalted butter instead of salted?
Yes, but you will want to increase the added salt in the recipe.
Can I freeze the dough?
Absolutely! Scoop the dough into balls, freeze on a baking sheet, then transfer to a freezer bag. Bake straight from frozen—just add 1–2 minutes to the bake time.
How do I get soft centers and crispy edges? Bake at a slightly lower temperature (around 350°F) and remove the cookies when the edges are golden but the centers still look a bit underdone. They’ll finish setting as they cool.
Can I substitute chocolate chips with chunks or bars?
Yes! Chopped chocolate bars or chunks melt more unevenly, creating gooey pockets. It’s a great way to elevate texture and flavor.
What flour works best?
All-purpose flour is standard. For a softer cookie, you can try a mix of all-purpose and cake flour.
How do I store baked cookies?
Keep them in an airtight container at room temperature for up to 5 days. Add a slice of bread to the container to keep cookies soft longer.
Can I make these gluten-free?
Yes! Use a 1:1 gluten-free flour blend designed for baking. Results may vary slightly, but many blends work beautifully.
FOR MORE RECIPES LIKE THIS, TRY:
- Perfect Chocolate Chip Cookies
- Not Your Average Chocolate Chip Cookies
- Emily’s Chocolate Chip Cookies
- My Go-To Chocolate Chip Cookies
Easy Homemade Chocolate Chip Cookies
Real Mom Kitchen
Ingredients
- ¾ cup salted butter softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 egg
- 1 Tbsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350° F.
- In the bowl of a stand mixer, cream the butter, granulated sugar and brown sugar together until light in color and fluffy in texture.
- Scrape the sides of the bowl and add in the egg and vanilla extract. Mix until well combined.
- Add in the flour, soda and salt. Mix until a soft dough forms.
- Fold in the chocolate chips.
- Scoop the dough out into 1 1/2 tbsp portions (a #40 cookie scoop works great here) and place on your cookie sheet.
- Bake at 350° F for 8-10 minutes or until the cookies have spread and are just beginning to turn golden brown on the edges.
- Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack. Makes 30 cookies.
Nutrition
This recipe is adapted from Cookies for Days.
