“Happiness is…freshly baked chocolate chip cookies!”.

I m obsessed with trying to bake perfect chocolate chip cookies. I don’t really know why this is . I didn’t really grow up eating them  , nor am I crazy about the ones found in the stores. But when it comes to baking them myself, I have an urge to try every single recipe for chocolate chip cookies that I come across. 

Some other chocolate chip cookies I have tried : wholewheat crunchy eggless chocolate chunk cookies, Nutella chocolate chip cookies and slice n bake chocolate chip cookies! 

Every try of mine has been fairly successful,  and this one is my go-to when I need to bake a great cookie quick. It s adapted from what used to be Gretchen’s bakery. 

(Update :Over time , I have tweaked the recipe a bit , and added new photos . I also added a video tutorial on how to make these cookies which you watch here or just scroll below)

Really. if you have room temperature butter , it takes 20 minutes or less to whip them up. The dough does not require refrigeration, although if you have time on hand, go ahead and chill it for upto 45 minutes for a chewier texture . 20 minutes in the oven and you are ready to have a cookie , or two. or three. I don’t judge!

Super easy chocolate chip cookies

How to make delicious , chewy chocolate chip cookies!

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Ingredients

  

• 115 grams or 1/2 cup unsalted butter room temperature
• 65 grams or 1/3 cup white granulated sugar
• 65 grams or 1/3 cup brown sugar
• 1 egg room temperature
• 1 tsp vanilla
• 210 grams or 1 3/4 cups all purpose flour maida
• 1/2 tsp salt
• 3/4 tsp baking soda

Instructions

 

• Preheat your oven to 180 C or 350 F.
• Line a cookie sheet with parchment or grease well.
• Sift or whisk together flour, baking soda and salt.
• Beat together the sugars and butter until creamy and fluffy. This takes around 5 minutes with an electric beater.
• Add the egg and vanilla and beat until incorporated.
• Add in the flour mixture and beat until dough forms.
• Mix in the chocolate chips.
• Chill the dough for half an hour (optional)
• On a parchment lined, or greased cookie sheet lay down cookie dough balls of roughly 1.5 – 2 cm diameter. Leave around 2 inches space between the cookies.
• Bake at 180 C for 18-20 minutes. Turn the sheet (so that what was facing towards front of oven ,goes to the back of the oven and vice versa) after about 10 minutes.
• Cool on pan for 5 minutes and then completely on wire rack.

Video

Notes

This recipe gives 24 cookies of about 5 cm diameter each.

The cookies stay good for upto 5 or 6 days in an airtight container.

The cookies spread a lot so make sure to keep ample space between them.

Chilling the dough is optional. Unchilled cookie dough gives you more spread in the cookies and hence , thinner and slightly crisper cookies. Chilled dough gives you thicker and chewier cookies in the same baking time.

You can bake the cookies longer for more crispness but watch for burnt bottoms !

Over time I have tweaked and republished this recipe (reducing sugars and baking soda).

Omit salt if using salted butter.

My measuring cup is 240 ml.

These cookies are as delicious as they are easy. They have a great caramel-ly chewiness to them (thanks to the brown sugar) with crisp edges and the little pockets of molten chocolate take you right to heaven and back! For even more chocolatey decadence , swap the chips for chopped up pieces of semi sweet / dark chocolate.

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Watch how to make these simple cookies in the video below :