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Chocolate chip cookies broken in half and stacked on top of one another
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5 from 1 vote

Everyday Chocolate Chip Cookies

This easy, every chocolate chip cookie recipe makes the perfect soft and chewy cookies. The recipe doesn't require any fancy ingredients and there's no need to chill the dough.
Prep Time15 minutes
Cook Time12 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Easy Chocolate Chip Cookies, Everyday Chocolate Chip Cookies, No Chill Chocolate Chip Cookies
Servings: 48 cookies
Author: Fiona Dowling

Equipment

  • Cookie Sheets

Ingredients

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • ¾ cup brown sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 large egg yolk in addition to the 2 large eggs, discard the white or save for a different recipe
  • 3¼ cups all-purpose flour
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 1/4 cups chocolate chips

Instructions

  • Preheat the oven to 350F (180C). Line cookie sheets with parchment paper or silicone baking mats.
  • In a large bowl, beat together the butter, brown sugar and granulated sugar until creamy. You should no longer see lumps of butter.
  • Beat in the 2 eggs, additional egg yolk and vanilla extract.
  • Turn off the mixer. Add in the flour, and sprinkle in the baking powder, baking soda and salt. Mix together, starting with the electric mixer on a low speed and gradually increasing to medium speed until combined. The dough will be thick. When you squeeze it between your fingers, it shouldn't stay stuck to your fingers. If it does, beat in a little extra flour 1 tablespoon at a time.
  • Stir in the chocolate chips. I always stir in 2 cups and save the remaining ¼ cup for the tops of each cookie.
  • Form the dough into balls, with each dough ball using about 1½ - 2 tablespoons of dough each. I use a medium cookie scoop for this. Place about 2 inches (5 cm) apart on the lined cookie sheets.
  • Bake 1 cookie sheet at a time in the middle of the preheated oven. They will bake for about 11-13 minutes, or until the tops look just set.
  • Remove from the oven. Let the cookies cool on the cookie sheets. When the cookies are right from the oven, I like to place a few extra chocolate chips on the top of each cookie.

Notes

  1. Storage: Store cookies in an airtight container at room temperature for up to 5 days. 
  2. Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 48 uniform cookies.

Nutrition

Calories: 141kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 58mg | Potassium: 27mg | Fiber: 0.5g | Sugar: 13g | Vitamin A: 153IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 1mg