Thick Chocolate Chip Cookies, full of chocolate chips. These Easy to make Chocolate Chip Cookies will become your all time favourite. Everyone will love them, Thanks Mom!
Easy Chocolate Chip Cookies
Easy Chocolate Chip CookiesNothing beats the taste of homemade, everything from Pasta, to Bread to yup Chocolate Chip Cookies! And in my opinion these and another of my Mom’s Thick Peanut Butter Cookies, are the best, I love these cookies.
I love them thick and full of chocolate chips, something to sink your teeth into. I know there are a lot of people out there that love thin and chewy but not me! These are the kind of cookies that after you have made them, you will of course share.
But a few, just a few, with these Chocolate Chip Cookies you will want to hide away and eat them in secret. Haha done it!
How to make Chocolate Chip Cookies
- In the bowl of the Stand-up Mixer, using the flat beater, cream the butter and sugar (approximately 2-3 minutes), add the egg and vanilla and beat until combined.
- In a medium bowl whisk together flour, baking soda and salt, then whisk in the chocolate chips.
- To the creamed mixture add 1/3 at a time the flour mixture, beating on low just until combined.
- Turn onto a lightly floured flat surface, knead gently a few times until combined form into a ball and wrap in plastic wrap. Chill for 1-24 hours.
- Remove the dough from the fridge, shape into large golf ball sized balls and place on parchment paper lined cookie sheets, flatten with a fork.
- Add a few more chocolate chips if desired and refrigerate while the oven is pre-heating.
- Remove the cookies from the fridge and bake for approximately 15 minutes.
- Let cool completely before serving.
Why Refrigerate Cookie Dough?
Refrigerating the dough not only keeps the cookie from spreading while baking but the longer the dough is refrigerated the more intense the flavour is.
My Mom would refrigerate the dough for 24 hours and the cookies were especially thick, I let them chill for two hours and they were absolutely delicious.
How long does it take to bake Chocolate Chip Cookies?
In my experience these cookies can take anywhere from 15 – 20 minutes, depending on how long they were chilled in the fridge, how large the cookies are and how hot your oven gets.
I let mine cool on the baking sheet rather than move to a wire rack and they were crunchy on the outside and just a little soft on the inside.
Moving them to the wire rack almost immediately should make them softer.
This is the perfect make ahead dough, it only takes about 10 minutes to make the dough and you can let the dough sit over night and bake the following day.
How to store Chocolate Chip Cookies
To store the cookies place them in an airtight container between parchment paper to keep them from sticking together.
It’s also a good idea to add a piece of plain white bread in the container, this will absorb moisture and keep the cookies fresh. They will last at room temperature for three-five days.
The cookies can also be frozen, in a freezer safe container or bag. Cookies will last up to three months in the freezer.
How about Chocolate Chip Cookies for breakfast? Why not!? Enjoy!
Easy Chocolate Chip Cookies
Ingredients
- 1/2 cup softened butter
- 1 cup sugar
- 1 egg beaten
- 1 teaspoon vanilla
- 1 3/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 1 pinch salt*
- 1 cup chocolate chips (milk, dark or even white chocolate chips/ mini or regular)
* I use salted butter if you use unsalted then add 1/4 teaspoon salt.
Instructions
- In the bowl of the stand up mixer, using the flat beater cream the butter and sugar (approximately 2-3 minutes), add the egg and vanilla and beat until combined.
- In a medium bowl whisk together flour, baking soda and salt, then whisk in the chocolate chips.
- To the creamed mixture add 1/3 at a time the flour mixture, beating on low just until combined. Turn onto a lightly floured flat surface, knead gently a few times until combined form into a ball and wrap in plastic wrap. Chill for 1-24 hours.
- Remove the dough from the fridge, shape into large golf ball sized balls and place on parchment paper lined cookie sheets, flatten with a fork (dip the fork lightly in flour, so it doesn't stick to the cookie dough). Add a few more chocolate chips if desired and refrigerate while the oven is pre-heating.
- Pre-heat oven to 350°.
- Remove the cookies from the fridge and bake for approximately 15 minutes. Let cool completely before serving. Enjoy!
Nutrition
phoenix ma asguinase says
The best homemade cookies ever
Jessica says
Which flour do u need to use? Self-raising or plain
Rosemary says
Hi Jessica, just plain (all purpose) flour. Hope you like them.
ShaSha says
I love these cookies I’ve been making them for a year. my grand daughter loves making them and eating them too.
thanks for the wonderful food and memories♥️
Rosemary says
Hi ShaSha, thanks so much, so glad you and your grand daughter enjoy making the cookies together. Have a wonderful Sunday.
Meagan says
Hi! Do you have to chill the dough for 24 hours? If I don’t, will they turn out okay?
Rosemary says
Hi Meagan, my cousin made them recently and she only refrigerated them for an hour and they were fine, I would probably once they are place on the parchment paper I would refrigerate them for another 20 minutes and then bake. Hope that helps, let me know how they turn out.
Nim says
the freezing is only to keep the cookie from expanding since the fat inside is being frozen. the longer you keep it in the freezer, the less your cookie will expand. that being said if you don’t care for the size and are okay with bigger cookies you dont necessarily have to freeze them. 🙂
Aiman says
Hey I want to ask that is the flour white wheat flour or something else? Because I use all purpose flour for all the other recipes.
Rosemary says
Hi Aiman, all purpose flour, that’s the flour I use in 98 per cent of the recipes, sometimes cake flour but that’s it. Hope that helps. Have a great week.
Diane says
I am not seeing any brown sugar in this recipe. Am I missing it?
Rosemary says
Hi Diane there is no brown sugar in these cookies, it’s granulated sugar. 🙂
chahinez says
I loved this recipe! I tried it out and posted a recipe on my blog as well, I will leave the link for it in my comment for you to check it out. I hope you enjoy reading my article as much as I liked yours!
Rosemary says
Hi Chahinez, thanks so much glad you enjoyed it and I will for sure check it out. Have a great week.
Nicole says
This recipe was delightful and cookies came out perfect. I didn’t set the dough overnight, just used it as I made it and it was SUPERB. Thanks!
Rosemary says
Hi Nicole, thanks so glad you enjoyed them! 🙂
Hallie says
I tried your recipe and it seems I may have missed a step. My cookies came out more- um- flat than yours. They taste great but they just aren’t coming out the perfect cookie shape, more brownie like based on appearance. How could I fix it so next time they won’t come out so thin?
Rosemary says
Hi Hallie, I used to have the same problem making cookies here in Italy and I discovered that it was the flour. In order to make thick cookies that remain thick you need a flour with at least 10-12% protein. Here is a link that explains it in detail, hope this helps. Have a great weekend. https://www.thekitchn.com/whats-the-difference-cake-flou-74565
Jeana says
This was a really good recipe mine came out really dry I added about two tablespoons of butter and it fixed it.
Rosemary says
Hi Jeana, good idea adding the butter, sometimes with the difference in flour that can happen. I’m glad you liked them though. Have a wonderful Sunday.
Ashley says
I followed the recipe and the cookies came out very salty. I even used sweet cream butter to make sure that they wouldn’t turn out salty and they did :(.
Rosemary says
Hi Ashley, so sorry to hear that, I noted that in the recipe just in case others find it too salty.
Maria Olson says
I’m making these cookies for an ice cream sandwiches. Will these work?
Rosemary says
I think they would work, maybe refrigerate the cookies for a bit before filling. Let me know how it comes out.
Gabby says
Hi,
I’m a fellow Canadian (from Hamilton!), who also moved to Europe…but a little further east than Rome (I’m in Croatia). I’ve been looking for a way to make chocolate chip cookies without brown sugar for a while now and happened upon your recipe yesterday. All I can say is “YUMMY!!! and “Hurray!!!”
I did make a couple tiny tweaks. One is that I couldn’t find chocolate chips anywhere, so I just chopped up a chocolate bar and it worked quite nicely. Second tweak: I have a 60cm convection oven (with a fan), and found that 20 minutes at 180C made the cookies too crisp for me, so I did the next batch 12 minutes at 190C and they came out just right. Am eating the last of them with a giant mug of tea as I am typing this message.
Thanks for the great recipe!
Rosemary says
Hi Gabby, nice to hear from a fellow Canadian, I bet it is beautiful there. I couldn’t find chocolate chips in Italy when I first came here either and I did the same thing. I would smash the chocolate in a plastic bag with a hammer. 🙂 So glad you liked the recipe have a great day.
Chrissy margosiak says
Should I use cake flour, or all purpose? Also, how big do you make the cookie balls. I am looking to make a larger cookie, so I am hoping this recipe will be a good choice.
Rosemary says
Hi Chrissy, just use regular flour (all purpose) and the balls I made quite large (maybe a little bigger than a gold ball), calculate the size by the fact that I got around 20 cookies out of the batch. Hope that helps.
katie says
are these cookies soft on the inside or crispy?
Rosemary says
Hi Katie, I would say they are soft.
Elle says
Hi, do I really have to chill the dough for 24 hours? Or could I refrigerate them a bit shorter? Thanks xx
Rosemary says
Hi Elle well I would say yes but then I would say try it and see what happens. I have always left it in for 24 hours because flour is a little different here in Italy and my cookies always tend to go flatter if I don’t refrigerate the dough, but try for at least half the time. Let me know how it goes. Have a wonderful Sunday.
Sadie says
I did , but they were still good! My sisters loved them.
Rosemary says
Hi Sadie, glad to hear it. Have a great week.
Sadie says
When I made these cookies,thefirst fot reallg puffy, but them really flat. They still tasted really good, but did I do something wrong?
Btw love your website!
Rosemary says
Hi Sadie thanks so much,so glad you enjoy my website. I don’t know why they would have gone flat, did you refrigerate the dough for 24 hours? Let me know.
Salma says
Do we have to use vanilla extract?I don’t have any at the moment.
Rosemary says
Hi Salma, you don’t have to add vanilla extract it just makes the cookies a little tastier, try it and see, let me know.
Maggie says
Do they really bake for 20 minutes??
Rosemary says
Hi Maggie, yes mine baked for 20 minutes but they were really thick and quite large, so try for 15 and go from there. 🙂
taradiane says
Wow, no brown sugar? Can’t say that I’ve ever seen a choc chip cookie recipe without brown sugar – will be trying these very soon!
Rosemary says
Hi Taradiane yup no brown sugar in these cookies, let me know how you like them.
Ann says
These look yummy. Yet another one of your recipes I will be making for my grandchildren. Thank you.
Rosemary says
Hi Ann, thanks hope they enjoy it! Have a wonderful Sunday.