Chocolate Chip Cookies Recipe

Overhead view of chocolate chip cookies on a plate.

4.43 from 7 votes

Chocolate Chip Cookies Recipe

This easy Chocolate Chip Cookies Recipe makes deliciously chewy, cafe-quality cookies from basic pantry staples. No chilling time required!

Prep Time15

Cook Time8

Total Time23

Course: Dessert

Cuisine: American

Total Cost: ($4.57 recipe / $0.15 serving)

Servings: cookies (made with a 1 oz scoop)

Calories: 116kcal

Author: Jess Rice

Equipment

1 oz. Cookie Scoop
Baking Sheet
Parchment Paper
Hand Mixer

Ingredients

1 stick salted butter, softened $1.06
½ cup granulated sugar $0.42
¾ cup light brown sugar $0.36
1 egg $0.33
1 tsp vanilla $0.65
1 ½ cups flour* $0.25
½ tsp baking soda** $0.01
½ tsp salt $0.01
1 cup chocolate chips*** $1.48

Instructions

Preheat oven to 350°F and gather ingredients.
Add the softened butter, granulated sugar, and light brown sugar to a large mixing bowl.
Cream butter and sugars together with a hand mixer on medium speed.
Add egg and vanilla extract to the creamed sugar and butter and beat with hand mixer until combined, barely a minute or so.
In a separate bowl, whisk together dry ingredients, flour, baking soda, and salt.
Add half of the dry mixture to the wet mix bowl and mix with hand mixer until consistent. Then, add the remaining dry ingredients and mix until dough forms.
Fold in the chocolate chips by hand.
Using a cookie scoop, scoop out dough onto a parchment-lined cookie sheet, I was able to fit 12 per sheet. Push some extra chocolate chips into your cookie dough balls before baking. This is optional, but it helps them bake up super pretty with visible chocolate chips on top.
Bake for 8 minutes or until the edges are just barely golden. Remove from oven and let cool for a perfectly chewy cookie. If you like your cookies a little crispier, leave in for up to 11 minutes. If you want a larger “café style” cookie, combine 2 scoops and roll them into a ball by hand. You can fit 6 cookies per sheet if you up the size. Bake time for larger cookies increases to 14 minutes.
Optional step: When you remove the cookies from the oven, you can sprinkle a little extra sea salt on top while they're still hot. I highly recommend it!

See how we calculate recipe costs here.

Video

Notes

*I use the spoon and level method when measuring my flour. To do this, fluff up the flour in the bag with a spoon, spoon it into your measuring cup, and level it off with the back of a knife. This stops you from accidentally using too much flour (which would give you dry, cakey cookies).

**Double-check your baking soda isn't expired! This is one reason why cookies might not turn out as expected. Expired baking soda won't properly react with the other ingredients, resulting in flat cookies.

***If you can spring for a bag of semi-sweet chocolate chunks (or make your own from a chopped chocolate bar), I recommend that! The extra large pockets of chocolate make them even more addictive. Meltable chocolate disks are great for this reason as well. Dairy-free chocolate chips or chunks work, too! I use white chocolate chips in my strawberry cookies and a mix of white and butterscotch chips in my pumpkin cookies. It's fun to mix and match sometimes!

Nutrition

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