Filed Under: Chocolate | Cookies | Dessert

Quick & Easy Chocolate Chip Cookies

Recipe By Tessa Arias
  |  
February 22nd, 2013

Quick & Easy Chocolate Chip Cookies are crisp at the edges, chewy throughout, and slightly gooey in the center.

Yield: 30 cookies

Prep Time: 10 minutes

Cook: 12 minutes

Tessa's Recipe Rundown...

Taste: There really isn’t anything much more heavenly than the slightly butterscotch flavor of chocolate chip cookie dough laced with sweet bites of chocolate chips.
Texture: Crisp at the edges, chewy throughout, and slightly gooey in the center. The only issue with these easy cookies is that they’re ever so slightly greasy which I don’t really mind.
Ease: You don’t have to wait to bring the butter to room temperature, you don’t have the chill the dough, and you only use one bowl and one spatula.
Appearance: It would take immense willpower to resist taking a bite of one of these beautiful babies.
Pros: Quick, easy, clean, and delicious.
Cons: None.
Would I make this again? 100% yes.

Quick & Easy Chocolate Chip Cookies are crisp at the edges, chewy throughout, and slightly gooey in the center.

Quick & Easy Chocolate Chip Cookies for when you need to satisfy a craving asap! Def keeping this recipe!

Quick & Easy Chocolate Chip Cookies

If you know anything about me you know that I have a massive sweet tooth. Just take a look at the kind of recipes I tend to post. I have to have something sweet, preferably with chocolate, at least once a day. That is no exaggeration. Writing a cookbook about ice cream sandwiches was a dream come true for this dessert fiend. By the way – stay tuned for more detailed information about the book as the release date gets a little bit closer! This particular chocolate chip recipe recipe is perfect for when you want chocolate chip cookies NOW. Which, if you’re like me, is basically all the time. It requires only one bowl, one spatula, and almost no patience. Recipe win!

How to make
Quick & Easy Chocolate Chip Cookies

Yield: 30 cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 30 minutes
Quick & Easy Chocolate Chip Cookies are crisp at the edges, chewy throughout, and slightly gooey in the center.

Ingredients

  • 1 stick unsalted butter
  • 3/4 cup packed light brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 (12-ounce) bag semisweet chocolate chips or chunks
  • 2 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon fine sea salt

Directions

  1. Preheat the oven to 375°F. Line baking sheets with parchment paper or silicone baking mats.
  2. Place the butter in a large microwave safe bowl and microwave on 50% power until melted. Let cool slightly before whisking in the brown sugar, granulated sugar, eggs, and vanilla until smooth. Stir in the flour, baking soda, and salt. Do not overmix. Stir in the chocolate chips.
  3. Roll heaping tablespoons of the dough and place onto the prepared pans, spacing about 2-inches apart. Bake until the cookies are slightly golden but still soft in the center, about 12 minutes. Let the cookies cool in pans on a cooling rack for 5 minutes before removing the cookies to the rack to cool completely. Cookies can be stored in an airtight container at room temperature for up to 5 days.

Recipe Notes

Course: Dessert
Cuisine: American

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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  1. #
    Caroline @ chocolate & carrots — February 22, 2013 at 5:24 am

    These look perfectly delicious! I love a chewy cookie and they look so amazing and easy! 😀

  2. #
    Diane @ Vintage Zest — February 22, 2013 at 7:29 am

    I am so looking forward to the ice cream sandwich book! There was a great place we used to frequent in college, with amazing cookies for 25 cents and ice cream cookie sandwiches for $1. I’ve since moved away (and the price is up to 35 cents and $1.75), but these look so similar, I have a feeling I won’t have to make the trek back there for a bit of nostalgia! Also, would these cookies work as a “bread” for ice cream sandwiches?

  3. #
    Ruta — February 23, 2013 at 6:47 am

    I have to admit, I was on Foodgawker and saw this recipe with the caption saying “no patience needed” and thought, these cookies are for me! I’m definitely no good at waiting for my cookies to be ready. With that being said, these guys look delicious, even if they weren’t super fast. Yum!

  4. #
    emily — February 25, 2013 at 11:51 am

    So, I have to say — I love your blog, and I’ve made a bunch of stuff from here. But these cookies did not work out for me — they ran EVERYWHERE. And this was the second time I’ve tried a cookie recipe from here — maybe the first time I didn’t fridge ’em for long enough, but this time, with no refrigeration needed, I figured I was in the clear. False. Pbbt. The pieces tasted good, but I probably wouldn’t make them again. Thanks anyway! I’ll keep trying. 🙂

    • #
      Tessa — February 25, 2013 at 12:03 pm

      Emily, there could be a few reasons why this is happening to you (esp if this is a problem you’ve encountered before with a different recipe). One: you may have overmixed the dough. Two: coating your baking pan with nonstick cooking spray can cause the cookies to spread too much. Three: Your oven could be too hot, you may want to purchase an oven thermometer to test the accuracy of your oven. Many home ovens can be 50°F off in temperature. Hope that helps your cooking baking adventures!

  5. #
    emily — February 25, 2013 at 2:04 pm

    Thanks! I’ll have to try mixing a LOT less next time. 🙂 I definitely tend to stir a lot!

  6. #
    Miriam — March 14, 2013 at 2:09 pm

    I made these and added a cup of ground walnuts. They were delicious! 🙂

  7. #
    Laura — May 20, 2013 at 7:32 am

    This is my new go-to recipe for cookies!! I’ve been making these for a few months and they _always_ turn out perfect! I love that I don’t have to remember to set the butter out or worry that I over softened it in the microwave, too!! The chewy texture and carmelized flavor of the edges is the best!! Thanks so much for sharing this!!!

    • #
      Tessa — May 20, 2013 at 9:01 am

      I’m so happy to hear that Laura!! Thank you for your comment 🙂

  8. #
    A — December 16, 2013 at 12:14 am

    What happens if I lessen sugar?

    • #
      Tessa — December 16, 2013 at 10:21 pm

      Reducing sugar can be tricky. In addition to adding the obvious sweet flavor, sugar also adds moisture and a soft chewy texture. If you need to reduce the sugar considerably, you may want to add an egg yolk to ensure a moist and soft texture.

  9. #
    Esther Lord — June 2, 2014 at 9:02 am

    Hello, I wanted to take a moment to thank you for sharing all of your wonderful recipes. I signed up for your weekly recipe to my email address. I’ve received 2 so far and I must say, the recipes are amazing. Thanks again and I will anxiously be waiting for the next recipe !! Blessings to you and your’s !!

    • #
      Tessa — June 2, 2014 at 9:05 am

      Thank you so much!! Happy to have you here 🙂

  10. #
    Molly — September 23, 2014 at 11:32 am

    This is my go-to chocolate chip cookie recipe. I have to say, it makes the BEST chocolate chip cookie I have EVER had! This morning I added 2 tablespoons of pumpkin puree and some pumpkin pie spice and now I have a great fall cookie! Thank you!!

  11. #
    Johanne — May 22, 2015 at 3:19 pm

    I made a recipe 2 weeks ago and my cookies were the BEST, chewy and tasted real good, using butter, all purpose flour and baking soda. Today I made a new recipe using whole wheat flour and Crisco butter flavored shortening. The cookies are very crumbly and crunchy. Are these items significant enough to make that much of a difference. Was using whole wheat recipe to make them healthier. Can you help! 😉

  12. #
    Trupti — July 27, 2016 at 1:47 am

    Hi Tessa,
    I have made these twice in the past one week and they came out perfect every time !! I subbed 1/2 cup all purpose flour with whole wheat flour and they are still beautiful to eat. Thanks for such a full-proof recipe.

    • #
      Tessa — July 27, 2016 at 8:50 am

      Oh wonderful! And thanks for the note about the whole wheat flour, that’s great!

  13. #
    berry4558 — November 1, 2016 at 3:27 pm

    Hola Tessa!!! Just made this cookies and they are delicious.Thank you so much.

  14. #
    Maza — December 12, 2018 at 2:47 pm

    They all melted into a single cookie. Not sure if the blobs were too big or I put too much oil. What went wrong?

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