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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 and one leaning on it

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.

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.

chocolate chip 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.

chocolate chip cookies stacked and one leaning on it

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.

Related Recipes

Gocciole Italian Double Chocolate Chip Cookies

Chocolate Chip Cherry Blondies

How about Chocolate Chip Cookies for breakfast? Why not!? Enjoy!

chocolate chip cookies on a wire rack

chocolate chip cookies stacked and one leaning on it

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
 
 

  • 1/2 cup softened butter (105 grams)
  • 1 cup granulated sugar (200 grams)
  • 1 large egg beaten
  • 1 teaspoon vanilla
  • 1 3/4 cups all purpose flour (225 grams)
  • 1/2 teaspoon baking soda
  • 1 pinch salt*
  • 1 cup chocolate chips (milk, dark or even white chocolate chips/ mini or regular) (180 grams)

* 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 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 the it is baking soda not baking powder (as shown in video). 

    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!

     

     

    104 Comments

    1. 5 stars
      How do I make my cookies “crispy”? I’ve been trying to copy my Aunts cookies but I can’t figure it out. HELP?
      Also, she added chopped walnuts which I have done and it works out great. It’s those darn crispy cookies I can’t make.

      I love your site because you always answer. Thank you.

      1. Hi Charlene, so there are a few things you can try, instead of an egg use 2 1/2-3 tablespoons of milk (you may need more so add a little at a time). Don’t chill the dough and make the cookies thinner and bake at 325F instead of 350F. I hope this helps, let me know. Glad you like the site. Take care!

    2. I notice that recipe says 18 biscuits, but on the wire rack there was only 15. Who ate the other 3 ? Cooks perk

      1. Hi Elaine, so to answer your question, I do count the cookies before I add the amount to the recipe card, and also they didn’t all fit on the rack. 🙂

    3. 4 stars
      Cookies turned out great. They were really good and you could smell success and the chocolate from the oven! However, I did follow the exact recipe and the dough was crumbly when trying to actually form the cookies. But over everything they were nice, just wish dough wasn’t crumbly. This is my first time making chocolate chip cookies though.

      1. Hi Lissa, glad you enjoyed them, although the dough shouldn’t be crumbly, check your flour measurement, or add a bit more butter next time. Have a great weekend.

    4. 5 stars
      Hey! This is actually my first time ever posting a public comment on a baking website or any website! Out of all the cookie recipes I tried, these actually SMELLED OF SUCCESS before they even got out of the oven. The dough was perfect like cookie dough, a lot of chocolate chips, and tasted absolutely delicious!! I can finally enjoy a wonderful batch of chocolate chip cookies in quarantine! I think this will be my go-to recipe for now 😀 Keep it up

    5. 5 stars
      I made these my husband gave them a 10 he said they were soft and really good I’m making them again thank you

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