These chocolate chip cookies are what I consider the perfect everyday recipe that everyone will love. The cookies are soft and chewy with slightly crispy edges and tons of chocolate chips. The recipe is quick and easy with no specialty ingredients. Most importantly – there’s no need to chill the dough! Get your milk ready.

There’s nothing better than a warm chocolate chip cookie with a cold glass of milk. This chocolate chip cookie recipe is made with pantry staples and requires no dough chilling – which is why I call these everyday chocolate chip cookies. You don’t need to plan ahead, allocate enough time for the dough to chill, or (likely) do an extra trip to the grocery store.

The cookies turn out soft and chewy with tons of melty chocolate chips. They aren’t as rich as my bakery-style chocolate chip cookies and I find this recipe is loved equally by children and adults.

I call this recipe everyday chocolate chip cookies because there’s nothing fancy about the recipe, they’re simple to make, and universally loved. I realize most people aren’t making chocolate chip cookies everyday. I simple mean that these cookies are perfect any day of the week.

Ingredients Needed

• Butter. For this recipe, the butter should be softened but not starting to melt. You can use salted butter if that’s what you have on hand – simply omit the salt from the recipe.
• Brown Sugar and Granulated Sugar. I love the flavor and extra chewiness that brown sugar provides. However, we’re using granulated sugar as well so that the cookies have the right amount of spread and aren’t too rich in flavor.
• Vanilla Extract. Because every good chocolate chip cookie needs a touch of vanilla.
• Eggs, plus an Extra Egg Yolk. This recipe uses 2 whole eggs, plus 1 extra egg yolk. The extra egg yolk makes the cookie chewier. Your eggs should be room temperature before adding to dough.
• Flour. Be sure to measure the flour correctly, or the cookies will be too dry and flavorless. Whisk first, then spoon into dry measuring cups and level off the top. TO be really exact, use a kitchen scale. I’ve included the weight in grams.
• Baking Powder & Baking Soda. I found that for this recipe the combination of both gave the cookies the best rise and spread.
• Salt. Key to balancing out the sweetness.
• Chocolate Chips. I like to use semi-sweet or dark because I find that they pair the best with the richness of the butter – but feel free to use your favorite variety.

Method – with Photos

1. Prep. Preheat the oven to 350F (180C) and line your cookie sheets with parchment paper or baking mats. This helps to prevent the bottoms from getting burned.
2. Cream the Butter & Sugars. Beat the butter, brown sugar and granulated sugar together until creamy. The mixture shouldn’t look lumpy (you will still see sugar granules).
3. Mix in the Eggs and Vanilla. Remember to add in 2 full eggs, plus just the egg yolk of third egg. Do not use 3 full eggs.

4. Add in the Flour, Baking Powder, Baking Soda and Salt. Beat together starting with the mixer on a low speed so that the flour doesn’t fly everywhere.
5. Stir in the Chocolate Chips. I always reserve about 1/4 cup for later.

6. Form into Balls. I like to use a cookie scoop so that the cookies are all the same size. I made my cookie dough balls with 1 1/2 tablespoons of dough each (my cookie scoop is medium-sized). The cookies should be about 2 inches (5 cm) apart on the lined cookie sheets.

7. Bake. Always bake cookies in the middle of your oven. These will take about 11-13 minutes, or until the tops are just set.
8. Bonus Step. I like to place a few extra chocolate chips on the top of each cookie right after they come out of the oven.

Chilling the Dough

For this recipe, chilling the dough is optional. If you’d like extra thick cookies, or if you’d like to prep the dough the day before you plan to bake the cookies, make the dough and cover the bowl tightly. Refrigerate for up to 48 hours. When ready to bake, take the bowl out of the fridge, preheat the oven and line your cookie sheets. Form the dough into balls and bake as directed.

It the dough has been in the fridge overnight, I recommend placing the bowl on the counter for about 10 minutes before forming into balls so that it’s easier to work with.

Freezing

For this recipe, you can freeze both the cookie dough and the baked and cooled cookies.

To freeze the cookie dough:

1. Make the dough and form it into balls.
2. Place the dough balls on a plate or cookie sheet and place in the fridge for about 30 minutes, or until firm.
3. Place the dough balls in a freezer bag and squeeze out the excess air.
4. Freeze for up to 3 months.
5. When ready to bake, preheat the oven to 350F (180C) and line your cookie sheets. Place the frozen dough balls on the lined cookie sheets and bake as directed. They’ll likely take an extra minute or two. Do not thaw before baking.

The freeze baked cookies, ensure that the cookies are completely cooled. Place cookies in a freezer container, with a layer of wax paper or baking paper between each layer of cookies (this prevents the cookies from sticking together). Thaw in the fridge, then bring to room temperature before enjoying.

Making A Smaller Batch

If you love this recipe, but want to make a smaller batch of cookies, divide all the ingredient amounts in half. For the eggs, use 1 large egg and 1 large egg yolk. The eggs will not be exactly divided in half – but the results are very similar. You’ll use:

• 1/2 cup unsalted butter
• 1/2 cup light brown sugar
• 1/4 cup plus 2 tablespoons granulated sugar
• 1 large egg
• 1 large egg yolk (in addition to the 1 full large egg)
• 1 teaspoon vanilla extract
• 1 1/2 cups plus 2 tablespoons all-purpose flour
• 1/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup plus 2 tablespoonschocolate chips