American · Easy
Chocolate Chip Cookies
Small-batch chocolate chip cookies with buttery edges and soft centers.
- Prep
- 15 mins
- Cook
- 12 mins
- Total
- 57 mins
- Servings
- 12
Total includes 20 minutes chilling and 10 minutes cooling, with both sheets baked together. Makes 24 cookies, 2 per serving.
A little about this dish
Small-batch chocolate chip cookies with buttery edges and soft centers. Yes. Freeze scooped portions on a tray, then transfer to a freezer container. Bake from frozen, adding 2–3 minutes and checking that the centers are set.
Simple Home Dish
Chocolate Chip Cookies
- Prep
- 15 mins
- Cook
- 12 mins
- Total
- 57 mins
- Servings
- 12
Total includes 20 minutes chilling and 10 minutes cooling, with both sheets baked together. Makes 24 cookies, 2 per serving.
Ingredients
- 1 1/4 cups all-purpose flour, spooned and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
Instructions
- Whisk flour, baking soda, and salt. In another bowl, beat butter and both sugars for 2 minutes until creamy. Beat in egg and vanilla.
- Mix in the flour mixture just until combined, then stir in the chips. Chill the dough for 20 minutes. Heat the oven to 350°F and line two baking sheets with parchment.
- Scoop 24 rounded tablespoon portions, spacing them 2 inches apart. Bake for 10–12 minutes until edges are lightly golden and centers look set. Use two oven racks and rotate and swap the sheets halfway through.
- Let cookies cool on the sheets for 10 minutes, then move to a rack. They will firm as they cool.
Cooking tips
Storage & reheating
Store cooled cookies airtight at room temperature for up to 4 days. Freeze for up to 2 months. Do not taste raw dough containing flour and egg.
Variations
Replace half the chips with chopped dark chocolate. Add 1/2 cup chopped toasted pecans if you want a nutty version.
Frequently asked questions
Can I freeze the dough?
Yes. Freeze scooped portions on a tray, then transfer to a freezer container. Bake from frozen, adding 2–3 minutes and checking that the centers are set.