Chocolate Chip Cookies remain one of the most requested treats in my kitchen, and this recipe has become my go-to version over the years. The balance of white and brown sugar creates just the right texture, while the small batch size means you will not end up with dozens of cookies tempting you all week.
I find this amount just right for a weekend baking session when you want something sweet without committing to a full cookie jar. The dough comes together quickly with basic equipment, and the baking time is forgiving enough that beginners will feel confident.
About the Recipe
This recipe works well because it respects the fundamentals without any unnecessary steps. The combination of baking powder and baking soda gives the cookies a pleasant lift and spread, while softened butter creates the creamy base that holds everything together. You will notice the dough feels sturdy enough to scoop but still slightly sticky, which is exactly what you want.
The ingredient list stays short and everything measures out in simple fractions. Because the batch is smaller, you can easily double it if you need more cookies for a gathering or gift giving.
Why you will love this recipe
The texture hits that sweet spot between chewy and slightly crisp around the edges. These cookies do not require any chilling time, so you can go from craving to eating in less than half an hour. The butter and brown sugar create a warm, caramel-like flavor that complements the chocolate chips without overwhelming them.
I usually keep these ingredients on hand, which makes this recipe my first choice when unexpected guests arrive or when I need a quick dessert. The cookies hold their shape nicely during baking, so they look as good as they taste. You can also adjust the baking time by a minute or two depending on whether you prefer softer or crunchier cookies.
Cooking Tips
Make sure your butter is truly soft but not melted, as this affects how the dough holds together. Room temperature butter should give slightly when you press it but still hold its shape. When you mix the flour into the butter mixture, stop as soon as you no longer see dry streaks to avoid tough cookies. I like to use a cookie scoop or two spoons to portion the dough evenly, which helps them bake at the same rate. Keep an eye on the oven during the last few minutes, as cookies can go from perfectly golden to overdone quickly.
Serving and Storing Suggestions
This recipe makes about ten to twelve cookies depending on how large you scoop them. Total time from start to finish runs about twenty to twenty five minutes. Serve the cookies slightly warm for the best chocolate experience, or let them cool completely if you prefer a firmer texture. Store cooled cookies in an airtight container at room temperature for up to two weeks. You can also freeze the baked cookies for up to three months, then thaw them at room temperature when you want one.
Similar Recipes
- Oatmeal Raisin Cookies
- Peanut Butter Cookies
- Sugar Cookies
- Double Chocolate Cookies
- Snickerdoodles
Nutrient Benefits
While these cookies are a treat rather than health food, the recipe does include whole egg which adds protein and several B vitamins. Butter provides vitamin A and small amounts of vitamin K. Dark chocolate chips contain antioxidants and minerals like iron and magnesium. The portion size remains reasonable, allowing you to enjoy a homemade cookie without excessive sugar or fat. Baking at home also means you control exactly what goes into your food, avoiding preservatives and additives found in store bought versions.
Chocolate Chip Cookies
Ingredients
- 1/2 cup Plain flour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 cup Unsalted Butter soft
- 1/4 cup Granulated Sugar
- 1/4 cup Light Brown Sugar
- 1 Egg
- 1/2 tsp Vanilla Extract
- 1/3 cup Plain Chocolate Chips
Instructions
- Preheat the oven to 350F/175C.
- Mix the flour, baking powder, baking soda and salt.
- Whisk together.
- Cream the butter, granulated sugar and brown until light and fluffy.
- Add the egg and vanilla extract. Mix well to combine.
- Gradually add the flour mixture to the butter mixture and mix well until just combined.
- Add the chocolate chips and mix well.
- Add 1 to 2 tbsp of the cookie dough onto a baking tray lined with baking sheet, leaving enough space between them.
- Bake for 8 to 12 minutes or until the cookies are light golden brown.
- Remove and cool completely.
- Store them in an airtight container for up to 2 weeks.
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Frequently Asked Questions
Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter if that is what you have available. Just reduce or skip the added salt in the recipe to avoid overly salty cookies.
Why do my cookies spread too much during baking?
Cookies spread excessively when the butter is too warm or melted. Make sure your butter is soft but still holds its shape before you start mixing. You can also chill the portioned dough for fifteen minutes before baking if your kitchen is very warm.
Can I substitute the chocolate chips with another mix-in?
Surely. White chocolate chips, butterscotch chips, chopped nuts, or dried fruit all work well in this recipe. Use the same amount as the chocolate chips called for.
How do I know when the cookies are done baking?
The cookies are ready when the edges turn light golden brown but the centers still look slightly soft. They will continue to set as they cool on the baking tray. If you wait until the centers are fully brown, the cookies will be too crisp.
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to two days before baking. Let it sit at room temperature for ten minutes before scooping if it becomes too firm to work with.
2 comments
thank u for the post!!!
lovely recipe!