These classic Chocolate Chip Cookies are loaded with chocolate chips and are ready to eat in no time. They're not only easy to make but they're fast to get into the oven, too! These cookies are sweet, chewy, and delicious.
These no-chill cookies have all of the delicious flavors that you would expect in a chocolate chip cookie and make a sweet afternoon snack.
Ingredients In This Chocolate Chip Cookies Recipe
- Unsalted butter, softened
- Light brown sugar, packed
- Granulated sugar
- Vanilla extract
- All-purpose flour - spooned & leveled
- Baking soda
- Semisweet chocolate chips
How to Make Chocolate Chip Cookies
Cream together the butter and sugars - Using an electric mixer, beat together softened butter, brown sugar, and granulated sugar until smooth and creamy.
Beat in the egg and vanilla - Add in egg and vanilla and mix until combined.
Combine the dry ingredients - Combine the all-purpose flour, baking soda, and salt together in a bowl.
TIP: Spoon and level the all-purpose flour before adding it to your ingredients. This will reduce extra flour in baked goods which can account for up to 50% more flour than what's needed!
Combine the wet and dry ingredients -Slowly beat the dry ingredients into the wet ingredients and combine until the dry ingredients are moistened.
Stir in the semisweet chocolate chips - Gently stir in the chocolate chips.
Scoop the cookie dough - Scoop the cookie dough by 1 and a half tablespoonsful or use a #40 cookie scoop for easy scooping and measuring.
Tip: A cookie scoop is useful when making uniform-sized cookies and scooping the cookies into the correct proportions.
Place the cookie dough on the prepared cookie sheets with two inches between each cookie.
Bake - Bake the cookies one cookie sheet at a time for 10-11 minutes or until the edges are golden brown.
Allow the cookies to cool for five minutes before transferring the cookies to a wire rack to cool completely.
Store the chocolate chip cookies in an airtight container.
What Is the Spoon and Level Method for Flour?
The spoon and level method for flour reduces the amount of flour that is used in the recipe. To use this method properly, give the flour a stir with the spoon and then spoon the flour into the dry measuring cup.
Use the edge of the spoon or the back of a butter knife to level off the top of the flour and remove the excess flour that sits on top of the measuring cup.
Why is the spoon and level method important?
When pouring flour into a measuring cup or using the measuring cup to scoop the flour, you can end up with roughly ⅛ cup of flour than what is actually needed for a recipe. This can change the texture of baked goods and of course, alter the outcome of the recipe.
Can you Freeze Chocolate Chip Cookie Dough?
Yes, you can freeze chocolate chip cookie dough. It's easy to do and the raw cookie dough can be frozen for up to 3 months.
There are two ways to freeze cookie dough and it is really up to preference.
The cookie dough can be frozen into a log shape and sliced while frozen and baked, or, the cookie dough can be scooped into balls and frozen in freezer safe bags.
When you're ready to bake these chocolate chip cookies, either slice the desired amount of cookies off the log, preheat the oven and bake according to directions.
Or, if you prescoop your cookies, simply take the desired amount of cookies out of the bag and return the bag to the freezer. Allow the oven to preheat and bake the cookies according to the directions.
Can Your Freeze Baked Chocolate Chip Cookies?
You can freeze already baked chocolate chip cookies. Allow the cookies to cool completely and place them in a freezer safe container or bag with parchment paper between each layer of cookies.
TIP: When freezing cookies that have already been baked, layer the cookies between sheets of parchment paper to prevent the cookies from sticking together.
- ½ cup unsalted butter, softened
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 11 ounces semisweet chocolate chips
- Preheat the oven to 350°F and line the cookie sheets with parchment paper.
- Using an electric mixer, beat together softened butter, brown sugar, and granulated sugar until smooth and creamy.
- Add in egg and vanilla and mix until combined.
- Combine the all-purpose flour, baking soda, and salt together in a bowl.
- Slowly beat the dry ingredients into the wet ingredients and combine until the dry ingredients are moistened.
- Gently stir in the chocolate chips.
- Scoop the cookie dough by 1 and a half tablespoonsful or use a #40 cookie scoop for easy scooping and measuring.
- Place the cookie dough on the prepared cookie sheets with two inches between each cookie.
- Bake the cookies one cookie sheet at a time for 10-11 minutes or until the edges are golden brown.
- Allow the cookies to cool for five minutes before transferring the cookies to a wire rack to cool completely.
- Store the chocolate chip cookies in an airtight container.
This chocolate chip cookie dough can be frozen for up to 3 months if stored properly. It can be frozen in a log shape and sliced and baked or it can be pre-scooped and frozen in Ziploc bags.
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Serving Size:1 grams
Amount Per Serving: Calories: 186Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 123mgCarbohydrates: 26gFiber: 1gSugar: 17gProtein: 2g
Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.
Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.