Easiest Chocolate Chip Cookies

I recently made a new chocolate chip cookie recipe from my sister Maria that my sister Diana makes as well. My sisters have made these for a few family parties and they are so good. There is no mixer required which means they are quick and easy! The recipes doesn't make that many compared to some cookie recipes, but it is easy to double the recipe, if needed. My kids love these so I have a feeling I will be making them often so they can take a little homemade treat in their school lunches!

I made a double recipe of these and used chocolate chunks instead of chocolate chips for my husband's promotion ceremony earlier this month. The cake I bought from Costco was hardly touched because everyone loved the homemade cookies so much!

Easiest Chocolate Chip Cookies

Recipe courtesy “I Heart Eating” Website

 

Easiest Chocolate Chip Cookie recipe is a simple chocolate chip cookie recipe that makes super soft chocolate, super yummy chip cookies – no mixer necessary, no chilling needed.

 

½ cup butter

½ cup granulated sugar

¼ cup brown sugar, packed

2 teaspoons vanilla extract

1 large egg

1¾ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon kosher salt or ¼ teaspoon table salt

1 cup semisweet chocolate chips

 

Preheat the oven to 350°.

 

Microwave the butter for about 40 seconds. Butter should be completely melted but shouldn't be hot.

 

In a large bowl, mix butter with the sugars until well-combined.

 

Stir in vanilla and egg until incorporated.

 

Add the flour, baking soda, and salt. Please read the recipe note about properly measuring flour. 

 

Mix dough until just combined. Dough should be soft and a little sticky but not overly sticky.

 

Stir in chocolate chips.

 

Scoop out 1.5 tablespoons of dough (medium cookie scoop) and place 2 inches apart on baking sheet.

 

Bake for 7-10 minutes, or until cookies are set. They will be puffy and still look a little underbaked in the middle.

 

Yield: 2 dozen.

 

NOTES:

Be sure to fluff and then scoop and sweep to measure the flour. Too much flour will result in a dry or crumbly cookie. For the ingredient measurements by weight, please click "metric" directly underneath the ingredients.

 

Don't over-bake the cookies, or you won't end up with soft cookies. Several people have said that they've needed to bake the cookies for longer. Since oven temps can vary, I suggest starting with the listed baking time and increasing the time as needed.