My childhood weekends meant baking with my mom, the kitchen filled with the warm smell of cookies. This recipe brings that cozy feeling back. These soft chewy chocolate chip cookies have crisp edges and gooey centers. No mixer needed, and they’re ready in under 30 minutes. Perfect for a quick treat or sharing with friends.
Prep time: 10 minutes
Cook time: 10-12 minutes
Total time: 20-22 minutes
Servings: 24 cookies
Ingredients
Use these in the order listed.
- 1/2 cup unsalted butter, melted and cooled slightly
- 1/2 cup brown sugar, packed
- 1/4 cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips
Instructions
Follow these steps for perfect cookies.
- Preheat your oven to 350°F. Line two baking sheets with parchment paper.
- In a large bowl, whisk melted butter with brown sugar and white sugar until smooth.
- Add the egg and vanilla. Stir well.
- Mix in flour, baking soda, and salt. Stir until just combined. The dough will be soft.
- Fold in chocolate chips.
- Scoop dough into 1-tablespoon balls. Place them 2 inches apart on the sheets.
- Bake for 10-12 minutes. Edges should be golden. Centers will look soft.
- Cool on the sheet for 5 minutes. Move to a wire rack.
For more dessert ideas, check our easy fudgy brownies from scratch.
Tips and Variations
Bake a test cookie first. Adjust time if needed. Use dark chocolate chips for richer taste. Add nuts for crunch. Try white chocolate for a twist. Milk chocolate makes sweeter cookies. For another sweet treat, see our no-bake cheesecake in a jar recipe.
Substitution Ideas
Use coconut oil instead of butter for a hint of flavor. Swap all-purpose flour for a gluten-free blend. Keep ratios the same. For a vegan version, replace egg with a flax egg. Mix 1 tablespoon ground flax with 3 tablespoons water. Let sit 5 minutes. If out of brown sugar, use all white sugar with 1 teaspoon molasses for chewiness.
Storage or Make-Ahead Tips
Store cookies in an airtight container at room temperature for 3-4 days. Freeze baked cookies for longer storage. Layer with parchment and thaw at room temperature. Make dough ahead. Scoop into balls and freeze on a sheet. Bag once solid. Bake from frozen, adding 1-2 minutes to time.
Serving Suggestions
Serve warm with milk. Pair with ice cream for a sundae. Crumble over yogurt. Great for sharing at gatherings. Kids love them plain. For another quick snack, try our no-bake protein balls recipe.
