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.
About this recipe
This small batch makes cookies with set, buttery edges and centers that remain soft after cooling. Measuring the flour gently and pulling the tray when the middle still looks slightly tender protects that contrast better than waiting for every cookie to look firm in the oven.
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.