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Easy Chocolate Chip Cookies

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! 

Chocolate chip cookies stacked with one leaning.


 

Nothing 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.
how to make chocolate chip cookies creaming the butter, adding the egg and vanilla, mixing it all together
  • 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.
how to make chocolate chip cookies making the dough and dividing into cookies
  • 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.
how to make chocolate chip cookies flattening the cookies adding a few more chips and ready for baking
  • Let cool completely before serving.

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.

Cookies on a wire rack.

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.

Cookies stacked and on a wire rack.

How to store the 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!

Chocolate chip cookies on a wire rack.
Cookies on a wire rack.

Easy Chocolate Chip Cookies

Rosemary Molloy
A yummy thick full of chips Chocolate Chip Cookie.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Desserts
Cuisine American
Servings 18 cookies
Calories 168 kcal

Ingredients
 
 

  • ½ cup softened butter
  • 1 cup granulated sugar
  • 1 large egg beaten
  • 1 teaspoon vanilla
  • cups all purpose flour
  • ½ 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 ¼ 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 ⅓ 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 in the fridge 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°F (180C).
    • Remove the cookies from the fridge and bake for approximately 15 minutes. Let cool completely before serving. Enjoy!

    Notes

    Please note, it is baking soda not baking powder (as shown in video). 
    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.

    Nutrition

    Calories: 168kcal | Carbohydrates: 25g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 79mg | Potassium: 15mg | Fiber: 1g | Sugar: 16g | Vitamin A: 174IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
    Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

    106 Comments

    1. 5 stars
      We had a family cookie recipe which we lost during an across country move. We were desperately looking for a new recipe and came across this one. So glad that we did! We used chopped up dark and milk chocolate instead of chocolate chips and the whole family enjoyed them very much. These are even better than the expensive, store bought choc-chip cookies! Thank you for the recipe!!!! Blessings, from South Africa

    2. 5 stars
      The BEST COOKIES I have ever had in my life! So easy to make and so good! Thank you so much for sharing your recipe! So amazing.

    3. 5 stars
      My husband likes crispy chocolate chip cookies. These were perfect! They tasted delicious and were the exact consistency that I have not been able to find in recipes. I didn’t change one thing including the time in the oven. I got 16 cookies when I rolled them golf ball size. Thank you for sharing

    4. 5 stars
      They turned our great! I loved the texture, and thank you so much for sharing the recipe. I even added so chopped cashews for some crunch!

    5. 5 stars
      SO DELICIOUS!! It tastes such like a sugar cookie with chocolate chips in it. The texture is amazing but I cooked it for 13 1/2 minutes. Best cookie I have ever made

    6. 5 stars
      Cookies turned out amazing. I put half cup white and half a cup of light brown sugar. Had problems with other recipes with cookies going really flat. These were perfect. Will definitely make again.

    7. 5 stars
      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♥️

      1. Hi ShaSha, thanks so much, so glad you and your grand daughter enjoy making the cookies together. Have a wonderful Sunday.

      1. 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.

      2. 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. 🙂

    8. 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.

      1. 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.

    9. 5 stars
      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!

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