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 butter 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 cut this process by using bread flour in the recipe. A little bread flour with higher protein levels helps stabilize the cookie and reduce the spread. This allows the dough to go straight from the bowl to the oven without chilling.
Step by Step Instructions
Add the dry ingredients to a large mixing bowl.
Pour in the melted butter.
Add the eggs. Mix until combined.
Add the chocolate chips.
Mix until the dough and chocolate chips are fully combined.
Using an ice cream scoop put mounds of dough evenly spaced onto a baking sheet.
I used a #20 scoop which holds 3 tablespoons/1.5 oz/ 45ml. See the ‘equipment’ section for where to get one).
Bake until golden.
Serve and enjoy!
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 overmixing which 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.
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Let’s Make Easy Chocolate Chip Cookies
Ingredients
- 2½ cups all-purpose flour
- 1 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
Instructions
- Preheat the oven to 375° F/190°C.
- In a large mixing bowl, mix the flour bread flour, salt, baking soda, baking powder, brown sugar, and granulated sugar together.
- Add the melted butter, eggs, and vanilla. Mix until combined.
- Stir in the chocolate chips and using a cookie scoop, place on a cookie sheet two inches apart.
- Bake until the cookies are golden brown around the edges but soft in the middle, about 10 – 12 minutes.
- Remove the cookies from the oven and let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
Tips + Notes
- 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 overmixing which 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.
Fiona Yu says
I loved this recipe so much!!!
🤤🤤🤤
Erren Hart says
Thank you for trying the Chocolate Chip Cookies recipe and for sharing your positive feedback! I’m thrilled to hear that you loved the recipe and that it was a success.