One of my most favorite sweet treats is a simple and delicious cookie, and these easy peasy chocolate chips cookies are just about as easy to make and yummy to eat as they come. Using only a few pantry staples, you can whip up a batch of these delicious treats in no time, and your whole family will thank you!!
There’s a lot of “science” on what type of cookie is best: some like them chewy, some like a little crunchy, others in between. Baking time often varies and so do the main ingredients, but in my option, the simpler the recipe the better. These chocolate chip cookies bake up chewy in the middle with a little crunch on the outside so it’s the perfect texture combo and they really can’t be easier to make.
I’m no professional baker, but I have been making these cookies for quite a few years (maybe more than a decade, but who’s counting), so I can confirm how great they are! They never last long in my house either. They are great for an afternoon treat and pack well in lunch boxes too. They aren’t too big either, so moms don’t have to feel any guilt for snacking on one (to two) as well!
The key to making these is being sure that your butter is nice and soft and at room temperature. Otherwise, the dough won’t mix well. I like to leave mine out for a few hours before I plan on making them. I personally don’t like to melt it in the microwave because I feel like it always melts too fast and that leads to “runnier” cookies, which I’d rather avoid. By softening the butter to room temp before you bake you’ll get these perfectly textured cookies instead!
- ½ cup butter, softened to room temperature
- ½ cup white sugar
- ¼ cup brown sugar
- 1 T vanilla
- 1 egg
- 1½ cups flour
- ½ t baking soda
- ¼ t salt
- ¾ cup chocolate chips
- Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper.
- Combine room temp butter with sugar and mix well in a stand mixer. Add in the egg and vanilla and combine for 10-15 more seconds.
- Add in the dry ingredients and mix gently. Last hand stir in the chocolate chips.
- Use a cookie scooper for more uniformed cookies and scoop dough into the sheet about 2 inches apart.
- Bake for 9-10 mins. Cookies will look slightly underdone and a little pale. Let sit on the cookie sheet for at least 10-15 minutes before removing to cool further on a wire rack.
- Makes one dozen cookies.
Pretty simple, huh? I find that lining my cookie sheet with parchment paper first helps them to bake more evening and not stick to the pan. I think your kids will absolutely love these and this recipe is perfect for little bakers as well since it is so easy!
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