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Close-up of chocolate chip cookies with chocolate pieces on a white plate.

Easy Chocolate Chip Cookies

A small batch of about 12 chocolate chip cookies with soft centers and lightly golden edges. Plan for about 40–45 minutes when baking in two batches.
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Prep Time 15 minutes
Cook Time 24 minutes
Resting Time 5 minutes
Total Time 44 minutes
Servings: 6 servings
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 6 tablespoons unsalted butter softened (85 g)
  • 1/3 cup packed light brown sugar 71 g
  • 1/4 cup granulated sugar 50 g
  • 1 large egg
  • 1 teaspoon vanilla extract 5 ml
  • 1 1/4 cups all-purpose flour 150 g
  • 1/2 teaspoon baking soda level (about 3 g)
  • 1/4 teaspoon fine salt about 1.5 g
  • 3/4 cup semisweet chocolate chips or chopped chocolate about 130 g

Method
 

  1. Preheat the oven to 350°F (175°C) conventional, or about 160°C fan. Place a rack in the center and line a large baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt.
  3. In a separate bowl, beat the softened butter, light brown sugar, and granulated sugar until creamy, about 1–2 minutes.
  4. Add the egg and vanilla extract. Mix until combined and scrape the sides of the bowl.
  5. Add the dry ingredients and mix just until no dry flour remains. Fold in the chocolate chips or chopped chocolate.
  6. Divide the dough into 12 portions of about 45 g each. Arrange them about 2 inches (5 cm) apart on the baking sheet. Bake in two batches if necessary, allowing a reused baking sheet to cool first.
  7. Bake each batch for about 10–12 minutes, until the edges are set and lightly golden and the centers are soft but not visibly raw. Rest each batch on its baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool.

Notes

Yield: About 12 medium cookies (6 servings, 2 cookies each). Each dough portion weighs approximately 45 g.
Timing: Allow about 44 minutes for two baking batches (15 minutes prep, 24 minutes baking, and 5 minutes final resting). Oven preheating, cooling a reused baking sheet, or optional chilling may add time.
Optional chilling: If the dough is very soft, cover and refrigerate for 20–30 minutes before baking.
Food safety: Do not eat raw cookie dough. Raw flour and eggs may contain harmful bacteria.
Storage: Cool cookies completely before storing in an airtight container at room temperature. Enjoy within about 3 days for the best texture. Baked cookies can be frozen for up to about 2 months. Freeze portioned dough separately for longer storage.