Name: Easy Chocolate Chip Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup butter, barely melted but not too hot; ¾ cup light brown sugar, packed; ⅔ cup granulated sugar; 2 teaspoons vanilla extract; 1 teaspoon apple cider vinegar; 1 large egg; 2 cups semisweet chocolate chips (half chips and half chunks optional); Coarse sea salt, for sprinkling

Jump to Recipe· 4.8 from 33 reviews

If you’re on the hunt for that classic, melt-in-your-mouth treat, you’re in the right spot. This Easy Chocolate Chip Cookies Recipe is truly one of my all-time favorites — simple, reliable, and ridiculously delicious. I’ve baked these countless times, tweaking just a little here and there, and every batch comes out perfectly soft with those crisp edges we all crave. Trust me, once you try this recipe, it’ll become your go-to for cookie cravings and it’s so easy, you’ll probably want to bake it weekly!

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Why This Recipe Works

Butter Temperature: Using butter that’s barely melted but not hot keeps the dough tender and chewy without greasiness.
Brown and Granulated Sugar Blend: This combo balances moisture and crisp edges perfectly.
Apple Cider Vinegar: Offers a subtle lift and enhances the vanilla, making flavors pop.
Sea Salt Finish: Sprinkling coarse salt on top right out of the oven creates that irresistible sweet-salty contrast.

Easy Chocolate Chip Cookies, chocolate chip cookie recipe, homemade chocolate chip cookies, soft and crispy cookies, best chocolate chip cookies - The image shows three chocolate chip cookies stacked on top of each other. Each cookie has a golden-brown edge with a soft, light tan center filled with melted dark brown chocolate chips. The cookies are placed on light brown parchment paper, spread on a smooth white marbled surface. The top cookie is in focus, showing its bumpy and slightly chewy texture with chocolate chips scattered unevenly across its surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Easy Chocolate Chip Cookies Recipe lies in simple, everyday ingredients that work beautifully together without fuss. I always recommend using quality chocolate chips and fresh vanilla extract—those little details really elevate the cookies. Here’s what you’ll need and some tips I’ve picked up over time:

All-purpose flour: The backbone of your cookie; provides structure without toughness.
Baking soda: Reacts to create just enough rise for that soft, chewy texture.
Salt: Enhances all flavors—don’t skip, even though the dough already has sugar.
Butter (barely melted): Using butter too hot will make greasy cookies; melting it to just soft spots keeps the texture just right.
Light brown sugar: Adds moisture and that tender chewiness we love in chocolate chip cookies.
Granulated sugar: Helps create those crisp edges by caramelizing during baking.
Vanilla extract: A must for warmth and depth of flavor. Use real vanilla if you can!
Apple cider vinegar: A small twist I adore—it balances sweetness and boosts vanilla notes.
Egg: Binds everything and enriches the dough.
Semisweet chocolate chips (or chunks): I’m a half chips, half chunks fan for a mix of melty and chunky bites—totally up to your mood on the day.
Coarse sea salt: The final sprinkle that takes these cookies from yum to wow.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This recipe is all about making it your own. Over the years, I’ve tried swapping chocolate types and adding little extras, so don’t be shy experimenting. It’s fun to make it uniquely yours!

Add Nuts: I often toss in toasted walnuts or pecans for crunch—my family loves that texture combo.
Double Chocolate: Mix half cocoa powder with the flour for a chocolate cookie base, then add chips—pure indulgence.
Vegan or Dairy-Free: Swap butter with coconut oil and use flax egg for a plant-based twist. It works surprisingly well here.
Extra Chewy: Chill your dough overnight before baking. It deepens flavor and improves texture, so if you have the time, definitely try it!

Step-by-Step: How I Make Easy Chocolate Chip Cookies Recipe

Step 1: Prep Like a Pro

First things first, preheat your oven to 350°F. I always line my baking sheet with parchment paper—it makes cleanup a breeze and helps the bottoms brown evenly. Get your dry ingredients measured and mixed because that part’s quick and sets the stage.

Step 2: Cream the Sugars & Butter

Here’s the secret: melt your butter just enough so it’s soft but still cool to the touch—too hot and you’ll have greasy dough. Beat the butter with both brown and granulated sugars, plus the vanilla and apple cider vinegar, until smooth. You want down to a creamy, bubbly mix that smells amazing already!

Step 3: Add the Egg, Then Flour

Mix in one large egg just until combined—no overbeating here! Then gradually stir in your dry ingredients, but don’t overmix; you want everything just incorporated. This keeps the cookies tender. Last step before chocolate chips—fold them in gently.

Step 4: Scoop & Bake

I recommend a large cookie scoop—about 2 rounded tablespoons—to get sizable, chewy cookies. Drop dough balls on the sheet, leaving about 3 inches between them (they spread!). Bake 8-10 minutes until edges turn golden but centers look slightly underdone. That’s the magic spot for soft cookies.

Step 5: Salt & Cool

Right out of the oven, sprinkle a touch of coarse sea salt on each cookie. It’s a game-changer—you’ll thank me later! Let cookies rest on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.

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Pro Tips for Making Easy Chocolate Chip Cookies Recipe

Butter Patience: I learned that melting butter too much ruins texture—soft, slightly warmed butter is key.
Don’t Overmix: Stir flour in gently to keep cookies tender, not tough.
Salt on Top: Adding sea salt after baking creates the perfect sweet-salty contrast every single time.
Watch Baking Time: Take cookies out when centers look just underdone—they’ll firm up during cooling.

How to Serve Easy Chocolate Chip Cookies Recipe

Garnishes

I love topping my cookies with a tiny flake of sea salt right after baking—it really amps up flavor. For a fun twist at holiday time, sometimes I gently press a few extra chocolate chunks on top right before baking for that dramatic melty look.

Side Dishes

These cookies pair beautifully with a cold glass of milk (classic, right?). I also enjoy serving them alongside a scoop of vanilla ice cream for an easy dessert that always impresses at casual get-togethers.

Creative Ways to Present

For parties, I like arranging these cookies on a wooden board with a little jar of dipping chocolate or peanut butter for a fun interactive treat. Wrapping a few in parchment paper tied with twine makes a sweet homemade gift, too!

Make Ahead and Storage

Storing Leftovers

I store my leftover cookies in an airtight container at room temperature. Adding a slice of bread keeps them soft for days—this little trick has saved many batches from going stale too soon!

Freezing

I freeze cookie dough balls between layers of parchment paper in a sealed container. When I crave fresh cookies, I bake them straight from frozen—just add a minute or two to the baking time. So convenient and tasty!

Reheating

Reheat cookies in a 300°F oven for about 5 minutes to get that fresh-baked warmth and soften up any hardened edges. A quick zap in the microwave works too if you’re impatient like me, but keep it short to avoid a cakey texture.

FAQs

Can I substitute the butter with margarine or oil?

While margarine and oils can technically work, I highly recommend using real butter for this recipe because it provides richer flavor and the perfect cookie texture. Margarine usually has more water content, which can change how the cookies bake, often resulting in less chewy and more crumbly cookies.
Why do I need to use apple cider vinegar in the recipe?

The apple cider vinegar might seem unusual in a cookie recipe, but it acts as a mild acid to react with baking soda, helping the cookies rise gently and enhancing flavor depth. It’s subtle—you won’t taste vinegar—but you’ll notice a nicely balanced sweetness and slightly tender crumb.
How can I tell when the cookies are done baking?

Look for edges that are beginning to turn golden while the center still looks a bit undercooked and soft. This timing usually hits around 8 to 10 minutes. Taking them out at this moment ensures a chewy, soft center once cooled.
Can I use different kinds of chocolate chips?

Absolutely! Semi-sweet is classic, but feel free to mix in dark, milk, or even white chocolate chips depending on what you like. I also enjoy a mix of chips and chunks for some texture variation. Just keep the total amount about the same.
What’s the best way to prevent cookies from spreading too much?

Make sure your butter isn’t too warm or melted, scoop dough balls generously but not too flat, and chill the dough if you have time. These steps help keep the cookies thick and chewy rather than thin and crispy.

Final Thoughts

This Easy Chocolate Chip Cookies Recipe has been my trusted companion for everything from cozy family nights to last-minute dessert saves. I love how forgiving it is and how wonderful it smells in the kitchen while baking—total mood booster. Give it a try, and I promise it’ll become your cookie canvas for all sorts of yummy adventures. Happy baking, friend!