You could honestly make these Chocolate Chip Cookies every single day, they’re that good. I’m not usually a cookie person (my husband definitely is), but this recipe wins both of us over every time. They’re the perfect little bite after dinner, just sweet enough, just chocolatey enough, and wonderfully satisfying without feeling heavy. In fact, I ended up making them twice this week because we kept reaching for “just one more.”
I opted for a chopped semi sweet chocolate bar this time, and I love the way it melts into generous pockets of chocolate in every bite. Chocolate chips are a great alternative if that’s what you have in the pantry. Simple, flexible, and nearly impossible to mess up, this recipe is ideal for weeknights, unexpected guests, or those moments when only a warm homemade treat will do.
These cookies also make a charming addition to a dessert board, a sweet little gift bag, or a simple weeknight in menu. They’re small, soft, and incredibly snackable… which might be why they disappear so fast around here.
Ingredients
- 8 tbsp softened butter
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1 whole egg
- 1 1/2 cups flour
- 1/2 tsp baking soda
- pinch of kosher salt
- 3/4 cup chocolate chips
Instructions
Gather all ingredients before starting the recipe.
- Preheat oven to 350℉
- Combine 8 tbsp softened butter, 1/2 cup white sugar, 1/4 cup brown sugar and 1 tsp vanilla extract in a medium sized mixing bowl.
- Beat sugar and butter until creamy, then add 1 whole egg and beat until just combined, 10-15 seconds.
- Add 1 1/2 cups flour, 1/2 tsp baking soda and a pinch of kosher salt and beat until crumbs form. Fold in 3/4 cup chocolate chips.
- Using a small ice cream scoop, scoop balls of dough and drop on a parchment lined cookie sheet, about 1" apart.
- Bake in a preheated oven for 9-11 minutes, check after 9 minutes. The edges should just start to get golden.
- Remove from oven and allow it to cool for 10 minutes before transferring to a platter.
imunify-bot-check