Baked
Halved easy chocolate chip cookie on a countertop.

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With a crispy, crunchy exterior and a soft, slightly chewy center, these easy chocolate chip cookies require no chilling time and use basic pantry ingredients. Make them on the go whenever you're craving chocolate chip cookies!

Simple chocolate chip cookies scattered on a sheet of baking paper next to a glass of milk.Simple chocolate chip cookies scattered on a sheet of baking paper next to a glass of milk.

I know it's still July, but I also know the kids are going back to school in a month. And when school starts back up, I like to have some easy treats to make as an after school snack for the first week.

Classic Rice Cakes, Easy S'mores Brownies, and these Easy Chocolate Chip Cookies are all on my list. Make them in no time, with minimal energy and basic pantry ingredients and your kids will be the happiest campers ever.

Simple chocolate chip cookie broken in half on a sheet of baking paper.Simple chocolate chip cookie broken in half on a sheet of baking paper.

Quick and Easy Chocolate Chip Cookies

It’s no secret that I love chocolate chip cookie recipes. And I’m not alone—they’re a favorite among my readers, too.

My all-time favorite chocolate chip cookies are the New York Times Chocolate Chip Cookies, but I admit they are a little too much work for a cookie. They require cake flour and bread flour, and the dough needs to chill for at least 24 hours before baking to be at its best.

Like, don't get me wrong. IT IS WORTH IT. But I also know that when you have little kids or a cookie craving, waiting that long for the dough to cool is just not an option.

But these easy chocolate chip cookies… remind me of my beloved NYT recipe with a crispy, crunchy top and a soft, slightly chewy center. But they're easier to whip up on the go with more basic pantry ingredients.

So, if you’re looking forward to some warm, creamy cookies, these easy chocolate chip cookies are your new go-to.

Hand ready to dip a chocolate chip cookie, from which a bite has just been taken, into a glass of milk.Hand ready to dip a chocolate chip cookie, from which a bite has just been taken, into a glass of milk.

How to Make These Simple Chocolate Chip Cookies

You're just 30 minutes away from perfectly easy, warm chocolate chip cookies. Ready to see how they're made?

Ingredients you will need

You probably already have everything you need for this recipe in your pantry and refrigerator. You will need:

  • ¾ cup unsalted butter at room temperature
  • ¾ cup granulated sugar
  • 1 cup lightly pressed light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon fine sea salt
  • 2 (4 ounces) dark chocolate bars, chopped OR 8 ounces dark chocolate chips
  • flaked sea salt to garnish
Easy to make chocolate chip cookie ingredients laid out on a beige work surface.Easy to make chocolate chip cookie ingredients laid out on a beige work surface.

Make sure you let the butter come to room temperature before you start kneading. If you forget to put it out in advance, check out my tips for softening butter quickly.

Using a combination of white and brown sugar is what gives these cookies that crunchy/chewy texture combination. If you don't have any brown sugar left, you can make a quick brown sugar substitute to use instead.

You can use semi-sweet chocolate chips in these easy chocolate chip cookies, or you can crush up some semi-sweet chocolate bars for a more gourmet touch. And don't forget some flaked sea salt for the top!

Making this recipe

The dough for these simple chocolate chip cookies takes just a few minutes to make.

Use a mixer to cream the butter and sugar together until light and fluffy. This will take about 3 minutes.

Add the eggs one at a time, mixing well after each addition, then add the vanilla.

In another bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the butter mixture until combined, then stir in the chocolate.

Use a Llarge (3 tablespoons) cookie scoop to pour the batter onto lined baking sheets. Bake at 350ºF for 15-16 minutes.

If desired, lightly sprinkle the surface of the cookies with flaked sea salt as soon as you remove them from the oven.

Leave the cookies on the baking sheet for a few minutes before moving them to a wire rack to cool completely.

Top view of chocolate chip cookies cooling on a wire rack.Top view of chocolate chip cookies cooling on a wire rack.

Storage and Freezing Tips

These chocolate chip cookies will keep in an airtight container at room temperature for about 5 days.

You can also store them in a zip-lock freezer bag or airtight container in the freezer for a few months. Or feel free to freeze batches of cookie dough so you can pull out batches to bake whenever you feel like freshly baked cookies.

Follow my instructions on how to freeze cookie dough and you’ll have your own chocolate chip cookies ready to freeze and bake!

Several chocolate chip cookies, stacked on a white plate.Several chocolate chip cookies, stacked on a white plate.
  • Preheat oven to 350°F. Line two cookie sheets with parchment paper.

  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a stand mixer, beat the butter on medium speed for 3 minutes. Add the sugars and beat for another 3 minutes or until light and fluffy.

  • Add the eggs one at a time and mix well after each addition. Add the vanilla and mix until combined.

  • Mix together the flour, baking soda, and salt and gradually add the dry ingredients to the butter mixture until combined. Add the chocolate.

  • Use a large cookie scoop (3 tablespoons) to spread the batter onto the prepared baking sheets.

  • Bake in preheated oven for 15-16 minutes. If desired, lightly sprinkle cookies with flaked sea salt immediately after removing from oven.

  • Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Serving: 1cookie, Calories: 281kilocalorie, Carbohydrates: 42G, Protein: 3G, Fat: 12G, Saturated fats: 7G, Polyunsaturated fats: 0.5G, Monounsaturated fat: 2G, Trans Fats: 0.3G, Cholesterol: 39mg, Sodium: 170mg, Potassium: 81mg, Fiber: 0.5G, Sugar: 27G, Vitamin A: 263IU, Soccer: 27mg, Iron: 1mg

Nutrition information is calculated automatically and should only be used as an approximation.

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