Easiest-Ever Delicious Cookies: A Snap To Bake!

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There’s nothing quite like a warm, gooey cookie fresh from the oven. But sometimes, fancy recipes with long ingredient lists and complicated techniques can be intimidating. This recipe is here to change that! These cookies are incredibly easy to make, requiring minimal ingredients and steps. Yet, they deliver on flavor in a big way.


Easy Cookie Recipes: Chocolate Chip Cookes
Easy Cookie Recipes: Chocolate Chip Cookes

1 cup (2 sticks) unsalted butter, softened

  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 2 ½ teaspoons pure vanilla extract
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups semisweet chocolate chips

  • Instructions:

    1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.

    2. In a large mixing bowl, cream together the softened butter and sugars until light and fluffy. This will take a few minutes with an electric mixer.

    3. Beat in the eggs one at a time, then stir in the vanilla extract.

    4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!

    5. Fold in the chocolate chips with a rubber spatula.

    6. Using a spoon or cookie scoop, portion the dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.

    7. Bake for 10-12 minutes, or until the edges are golden brown and the centers are slightly soft.

    8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

    Nutrition Facts (per cookie):

    Calories: 220

  • Fat: 12g
  • Saturated Fat: 7g
  • Cholesterol: 35mg
  • Sodium: 80mg
  • Carbohydrates: 28g
  • Sugar: 20g
  • Protein: 2g

  • These are approximate values and may vary slightly depending on the specific ingredients used.


    These easy cookies are perfect for novice bakers or anyone looking for a quick and delicious treat. They’re also incredibly versatile! You can swap out the chocolate chips for chopped nuts, dried fruit, or even peanut butter chips. No matter what you choose, these cookies are sure to be a crowd-pleaser.

    Frequently Asked Questions (FAQs):

    1. Can I use melted butter in this recipe?

    While melted butter won’t ruin the cookies, it will affect the texture slightly. The creaming process with softened butter helps to incorporate air into the dough, resulting in a chewier cookie. Melted butter will lead to a flatter, crispier cookie.

    2. My cookies are spreading too much!

    There are a couple of reasons why this might happen. First, make sure your butter is softened, not melted. Second, ensure you haven’t overmixed the dough. Overmixing develops the gluten in the flour, leading to a spread-out cookie.

    3. Can I make the dough ahead of time?

    Absolutely! The cookie dough can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Let frozen dough thaw slightly at room temperature before baking.

    4. How can I make these cookies gluten-free?

    You can substitute your favorite gluten-free flour blend for the all-purpose flour in this recipe. Just be sure to use a blend that contains xanthan gum for best results.

    5. My cookies turned out cakey!