This is the BEST chocolate chip cookie recipe! No chilling is required! These cookies are soft, have crisp edges, have a chewy texture, and are full of chocolate! Pair them with a tall glass of milk and top them off with sea salt for the most divine treat.
Trust me everyone needs an easy chocolate chip cookie recipe in their life.
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Ingredients
- Vanilla Extract - this is one of the most important ingredients in chocolate chip cookies. It takes these cookies to the next level.
- Salt - have you ever noticed that almost every baked good has salt? Without any salt in the recipe, it is overwhelmingly sweet.
- All-Purpose Flour - helps the cookies have structure.
- Melted Butter- I like to use unsalted butter to control the amount of salt I am baking with.
See the recipe card below for quantities and measurements.
Top Tip
Flat cookies? Test your baking soda to see if it is expired. If your baking soda is expired this will cause your cookies to be very flat.
Here is how to test your baking soda:
Take a half teaspoon of baking soda, add some white vinegar to it. If it instantly starts to bubble you are ok to use it.
Equipment
I would recommend using the following equipment:
- Hand/Stand mixer- with the paddle attachment
- Cookie scoop
- Metal baking pan - use a light-colored pan.
- Spatulas
- Mixing bowls
- Whisk
Instructions
- Preheat oven to 340 degrees Fahrenheit. Line your baking sheet with parchment paper. In a medium bowl, combine butter and sugars. Mix on a low speed, until well combined. Scrape down sides of the bowl.
2. Add in the eggs and vanilla. Mix until the eggs are incorporated. Scrape down sides of the bowl. In a separate bowl, whisk together the dry ingredients.
3. Keeping the mixer on low, spoon in the dry ingredients into the wet ingredients. Mix until everything is just combined. Fold in the milk chocolate chips using a rubber spatula.
4. Using a medium cookie scoop, scoop out the cookie dough and place it on the prepared cookie sheet about 2 inches apart. Bake 13-17 minutes. Or until the cookies are crisp on the edges, golden brown, and no longer shiny in the middle. Let the cookies sit on the hot baking pan to cool. Then transfer the baked cookies to a wire rack/cooling reach until they reach room temperature. Enjoy!
Hint: Make sure you are using room-temperature ingredients for this recipe.
Storage
Store fully cooled chocolate chip cookies in an airtight container on the countertop for 3-4 days.
You can also freeze these cookies for up to 3 months. Make sure your cookies are fully cooled before placing them in a freezer bag, letting out all the air, and popping them into the freezer.
Let the cookies come to room temperature before enjoying.
Success Tip
Do not over mix the cookie dough! Trust me, over mixing will ruin your cookie dough. You want to mix your cookie dough until everything is just combined.
FAQ
For this recipe, I prefer to use parchment paper. I find that baking these cookies on a silicone baking mat makes them spread more.
I like to pull my cookies out of the oven when the edges are crispy and the middle is no longer shiny. When in doubt always under bake, and remember your cookies will continue to bake on the pan after you remove them from the oven.
📖 Recipe
The BEST Chocolate Chip Cookies
Equipment
- Hand/Stand Mixer
- Cookie scoop
- Metal baking pan
- Parchment paper
- Spatulas
- Mixing bowls
- Whisk
Ingredients
- 12 Tablespoons Unsalted butter melted
- ¾ Cups Granulated sugar
- ¾ Cups Brown sugar
- 1 Large egg room temp
- 1 Large egg yolk room temp
- ½ Tablespoons Vanilla extract
- 2-½ Cups All-purpose flour
- ½ Teaspoon Salt
- 1 Cup Chocolate Chips You can add more if you like
- ¾ Teaspoon Baking soda
Instructions
- Preheat oven to 340 degrees Fahrenheit. Line your baking sheet with parchment paper. In a medium bowl, combine butter and sugars. Mix on a low speed until well combined. Scrape down the sides of the bowl.
- Add in the eggs and vanilla. Mix until the eggs are incorporated. Scrape down sides of the bowl. In a separate medium bowl, whisk together the dry ingredients.
- Keeping the mixer on low, spoon in the dry ingredients into the wet ingredients. Mix until everything is just combined. Fold in the chocolate chips using a rubber spatula.
- Using a medium-sized cookie scoop, scoop out the cookie dough and place it on the cookie sheet about 2 inches apart. Bake 15-20 minutes. Or until the cookies are crisp on the edges, golden brown, and no longer shiny in the middle. Let the cookies sit on the hot baking pan to cool. Then transfer them to a wire rack until they reach room temperature. Enjoy!
Notes
- Remember every oven is different. I would recommend baking 1 test cookie at the recommended temperature and adjusting baking times and temperature if you need too.
Nutrition
Are you a cookie enthusiast? There is nothing like a simple sugar cookie to satisfy your sweet tooth. You can never go wrong with baking a batch of my no-chill Classic Sugar Cookies.
