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Easy Chocolate Chip Cookies

Easy, chewy chocolate chip cookies

These easy chocolate chip cookies are quick to mix up and bake into perfectly chewy chocolate chip cookies. The best chocolate chip cookie recipe I’ve made!

The best chewy chocolate chip cookies

I’m sharing my favourite cookie recipe with you today.

Yes, I do like the classics the best. You just can’t beat a good chocolate chip cookie in my humble opinion.

It’s one of those things that I just can’t say no to.

The beauty of this recipe for easy chocolate chip cookies is just that. They’re easy.

All the usual ingredients, it only takes a couple minutes to mix up the dough, and you don’t have to chill it before baking.

Easy Chocolate Chip Cookies

I rarely bother with chilling this dough and you usually can’t tell. Although I will say that if the kitchen is really warm, or I’ve let the butter get too soft, I will add a chilling step so that the cookies don’t spread way too much. But typically, I don’t find it necessary with these easy chocolate chip cookies.

And that, my friends, is why I love this recipe. I likely won’t ever make another chocolate chip cookie recipe quite as often as I make this one. 

Because who wants to wait for chocolate chip cookies?

Chewy chocolate chip cookies

Why do my chocolate chip cookies go flat when I bake them?

If your butter is too warm and soft when you bake your cookies they will spread too much in the oven. I typically bake these easy chocolate chip cookies without chilling the dough and they usually bake perfectly. They spread out so that they’re not little chocolate chip cookie balls, but they aren’t paper thin either.

That being said, if the kitchen is warm and the butter is very soft when I mix up the cookie dough, they will spread too much and be really flat. If that’s the case then I will chill the dough for 30-60 minutes before baking it. 

Your butter should be soft enough that it indents fairly easily if you press the back or a spoon against the side of it, but not so soft that the spoon slides right through.

The best chewy chocolate chip cookies

What is the best way to store chocolate chip cookies?

Let your chocolate chip cookies cool completely on a wire rack, and then store them in an airtight container at room temperature. I find they stay fresh for 4-5 days stored this way. 

Can you freeze fresh baked cookies?

I freeze homemade cookies all the time. Just let them cool completely and then freeze them in a large ziplock bag or airtight container for up to 3 months.

Easy to make chocolate chip cookies

How to make Easy Chocolate Chip Cookies:

  • Make sure your butter is softened before mixing up your cookie dough, but not too soft. It should be soft enough that it indents fairly easily if you press the back or a spoon against the side of it, but not so soft that the spoon slides right through.
  • Like most cookies, these easy chocolate chip cookies will not look like they’re completely done when you take them from the oven. They should just be starting to brown on the edges, but the middles should still look under-baked. That’s okay, they will firm up as they cool, but if you leave them in the oven until they look totally done, they will be crispy instead of chewy.
  • I generally don’t bother chilling this dough before baking, but if you like your chocolate chip cookies to be really puffy and not spread out much, you can chill the dough for 30-60 minutes before baking it.
  • Here are some more great chocolate chip cookie recipes for you: Giant Chocolate Chip CookieChewy Chocolate Mint Chip Cookies, and Chewy Chocolate Chip Banana Cookies.

I’ve also shared this Easy Chocolate Chip Cookies recipe over on Food Fanatic.   

  1. Rosa says:

    Hello Stacey,
    I made the chewy banana chocolate chips cookies and it was a hit the grandkids love it, I’ll try this one for sure.
    If to mesure the flour by gram what will be please?

    1. Stacey says:

      Hi Rosa, I usually get 5 oz of flour (142g) per cup. I use the scoop and sweep method to measure my flour. I’m glad you liked the banana chocolate chip cookies!

      1. Rosa says:

        Hello Stacey, I’m so happy you replay back to me, thank you and I did do the chocolate chip cookies and they’re disappeared! You know what’s that mean?

  2. Jane Miller says:

    Thanks for this recipe! The outside is crunchy and the inside is nice and chewy. However, my cookies did not spread as much as I would have like them to and I did make sure to use baking soda. So I am not sure why my cookies didn’t spread overall the taste was great so absolutely loved them.

    1. Stacey says:

      There are a couple things that might cause that to happen. If your butter is cold (if you chilled the dough before baking) the cookies won’t spread as much and will stay fairly thick. The other thing that can contribute is if you used a little more flour then the recipe called for. That’s super easy to do – even if you just measure your flour differently then I do you can easily end up with a couple extra tablespoons which can make your cookies thicker. I use the scoop and sweep method to measure flour – scoop the measuring cup through loosened flour and then sweep the excess flour off with a knife, without shaking it down into the cup to level it off. Those are the two possibilities I can think of, so hopefully that helps! I’m glad you still enjoyed the cookies though!

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