Easy Chocolate Chips Cookies Recipe – Cooks Beautiful

This is the most delicious Chocolate Chip Cookie Recipe you’ve ever tasted. There are no peculiar ingredients, and there is no cooling time. A simple, straightforward, incredibly delicious, doughy yet thoroughly cooked chocolate chip cookie that comes out perfectly every time!

This is my recipe for classic chocolate chip cookies, which everyone needs. Without a doubt, this is the best chocolate chip cookie recipe ever, I’ve been making them for years, and everyone who has tried them says they’re incredible. Recipe for Chocolate Chip Cookies.

There are also no peculiar additions, chilling, or other processes. A simple, straightforward, incredibly delicious, doughy yet thoroughly cooked chocolate chip cookie that comes out perfectly every time.

These chocolate chip cookies are perfection. The texture is crisp and chewy. Doughy, yet fully cooked. Perfectly buttery and delicious. Recipe for Chocolate Chip Cookies.

Cookie Dough with Chocolate Chip

  • Combine the dry ingredients for these quick chocolate chip cookies in a medium mixing bowl.
  • When doing this, be sure to measure the flour accurately. Use a dry-ingredients-only measuring cup (NOT a Pyrex liquid measuring cup). Then, into a measuring cup, scoop the flour and level it with a knife. Recipe for Chocolate Chip Cookies!
  • Next, cream together the butter and sugars, being sure to soften the butter ahead of time by taking it out of the refrigerator at least two hours before baking so it’s ready to use. It can also be microwaved for about 7 seconds, but be careful not to melt it.
  • Add the eggs and vanilla once the butter/sugar mixture is completely mixed.
  • Mix in the dry ingredients just until combined. Then, until the chocolate chunks are evenly distributed throughout the dough, toss them in.
  • Chocolate chips are required in large quantities. At least two gooey chocolate chips should be included in every bite.
  • The chocolate chip cookie dough should not be sticky and should roll out easily. It should not be dry or crumbly. The photograph below shows the nicest texture.
Easy Chocolate Chips Cookies Recipe – Cooks Beautiful

Portion & Roll Dough

When the cookie dough is finished, divide it into portions and roll it out. Despite the fact that many people create cookies by eye, I strongly recommend using a cookie scoop.

The use of a culinary scoop guarantees that all of the cookies bake uniformly and are the same size. My favourite stainless steel cookie scoop, which I use every time I bake cookies.

At this point, you can bake or freeze your dough.

To Freeze Cookie Dough

I often make a second batch of these chocolate chip cookies and freeze some for later because they create so many. That way, if I have unexpected company or a cookie craving, I’ll have dough on hand.

I prefer to flash-freeze the cookie dough before storing it in an airtight container. Form the cookie dough into balls and set them on a parchment-lined baking sheet. Then freeze the baking sheet for about 30 minutes, or until the dough has partially frozen.

Place the cookie dough balls in an airtight container or plastic bag and freeze for up to 2 months once the dough has somewhat frozen.

How to Bake Frozen Dough ?

Baking frozen dough can be done in two ways:

  • I keep the dough frozen in case of unexpected visitors. Defrost the dough balls by placing them on a parchment-lined baking sheet and covering them with a light linen cloth or napkin. Then bake them according to the recipe recommendations once they’ve reached room temperature (around 1-2 hours depending on the temperature of your kitchen) (at 375 degrees F). SO Easy!
  • Place the dough on a baking pan lined with parchment paper and bake from frozen. Then, preheat the oven to 350°F (ONLY IF USING FROZEN DOUGH) and put the cookies in the oven right when it starts to heat up. (While the cookies are baking, preheat the oven.) After 15 minutes, take the cookies from the oven. They’ll be a touch darker on top than usual, but they’ll still be wonderful.

Bake until they appear to be finished

Form the cookies into balls, position them evenly on a baking sheet (about 1.5 to 2 inches apart), and bake for 8-10 minutes at 375 degrees.

The most important piece of advice I can give you is to avoid overbaking these chocolate chip cookies! It’s fine if they don’t appear to be done when you remove them from the oven.

Although these chocolate chip cookies do not appear to be done at the end of the baking time, they are. It’s fine if they seem a little doughy when you take them out of the oven. You want them to be lightly browned in a few spots, which is exactly what you want.

They will set up after a few minutes on the cookie sheet. I never cook them for longer than 9 minutes. 


Cool the Chocolate Chip Cookies Recipe on the baking sheet for 5 minutes before transferring to a wire rack to cool completely (or eat warm while the chocolate chips are still melted)!


These chocolate chip cookies can be kept at room temperature for up to 5 days or frozen for up to 2 months in an airtight container.

Ingredients & Substitution For The Best Chocolate Chips Cookie Recipe

The mix-ins are the only thing I’m certain about modifying. Sprinkles, chocolate chips, peanut butter chips, and other similar items can be used. Nothing else in this recipe should be changed. I cannot guarantee the outcome if you do. However, here are a few tried-and-true alternatives.

  • Butter: I use salted butter, but unsalted butter would work just as well. I simply recommend tasting the dough to ensure that it is salted to your liking.
  • White Sugar: Organic cane sugar or granulated white sugar can be utilized.
  • Dark Brown: In this recipe, I use light brown sugar for the best results.
  • Flour: I recommend using unbleached all-purpose flour to make these chocolate chip cookies. Gluten-free all-purpose flour has worked well for many readers. Instead, try these gluten-free chocolate chip cookies.
  • Salt Of The Sea: In my baking and cooking, I exclusively use pure, fine sea salt. Because table salt (which is iodized) differs from sea salt, I recommend starting with 12 tsp and adjusting to taste if you use salt other than sea salt.’
  • Chips In Chocolate: I occasionally use chocolate chunks, chopped chocolate, or chocolate chips, as shown in the photos. It doesn’t make a difference. scoop for cooking
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