Easy Chocolate Chip Cookies
These easy chocolate chip cookies only require 6 ingredients: butter, flour, sugar, egg, salt, and chocolate chips!
Overview
- Skill Level: Beginner
- Techniques Used: The Creaming Method for Cookies
These are the easiest chocolate chip cookies and can be in the oven in less than 10 minutes with very few ingredients.
While I love a fancy and over-the-top cookie, like my favorite recipe for ultimate chocolate chip cookies, sometimes I just don’t have the energy and time. This is the recipe that will appease your cookie craving with the littlest effort!
NOTE: If you are wanting an easy vegan recipe, check out my post specifically for Easy Vegan Chocolate Chip Cookies.
Why We Love this Recipe
- Only six ingredients that you likely already have in your pantry!
- No baking soda or baking powder required! Perfect for when you run out of either!
- It creates very classic chocolate chip cookies with slightly crisp edges and a soft and chewy center.
- It’s all made in one bowl! No need to mix dry ingredients separately.
Ingredients and Substitutions
While you will find many recipes that include a lot more ingredients than this one. This simple chocolate chip cookie recipe only requires the basic ingredients that are necessary.
Fat (Butter)
Butter is the most traditional fat used in making chocolate chip cookies, however, some recipes will also call for shortening.
Butter adds to the richness, tenderness, and moistness of the cookie. Additionally, the water content in the butter will evaporate out in the oven helping to lift and leaven the cookie.
This recipe is created for the use of regular butter, salted or unsalted. You can substitute margarine, shortening, or vegan butter, but the texture and results will vary.
Note: It is traditional to use softened butter for cookies and to cream it together with the sugar. However, if you do not have a mixer you can use melted butter. Make sure the butter is not hot and stir it together with the brown sugar. This will result in thinner cookies but it will also make them a little chewier!
Sugar
Sugar obviously works to sweeten the cookie, but it also adds to the structure and texture. Brown sugar gives a cookie more chewiness due to its molasses content while white sugar will keep a cookie crisp.
This recipe calls for the use of only brown sugar. You can use light or dark brown sugar depending on what you have on hand or your preference for texture. Light brown sugar will produce a cookie that has slightly crispy edges while dark brown sugar will give you very soft cookies. Granulated sugar does not tend to work well in this specific recipe.
Egg
An egg works to help bind the ingredients together as well as add moisture and tenderness. Eggs also help to leaven (make things rise) which is why this recipe works without the help of baking soda or baking powder.
This recipe has been made successfully with vegan egg substitutions (such as Ener-G egg replacer, flax egg, or chia egg) however, results will vary. Baking is science! Check out my recipe for 6 ingredient vegan chocolate chip cookies if you are looking to veganize these!
Flour
Flour is the main structure of chocolate chip cookies. One of the best things about this recipe is that you can use all-purpose flour (plain flour), self-rising flour, or bread flour. All of them work!
All-purpose flour will give you a very classic chocolate chip cookie like you might associate with the Nestle Tollhouse recipe. Self-rising flour will give you a cakier cookie, while bread flour will give you a chewier cookie.
It is very important that you measure your flour correctly so that your cookies have the right texture. I recommend either measuring your flour by weight using a kitchen scale or measuring using the spoon and level method. To do this lightly spoon it into measuring cups (do not pack down!) and level the cup off with a knife. This will give you enough flour without getting too much!
Chocolate
You can’t make a chocolate chip cookie without chocolate! Of course, chips are the most classic choice, but chocolate chunks or chopped chocolate work as well! Chips will hold their shape more and don’t get quite as melty. I find that the best chocolate chip cookies use chopped chocolate or chunks which will create those chocolate puddles that are so decadent!
The type of chocolate used is where you can really customize the flavor here! Semisweet chocolate chips or milk chocolate chips are what kids tend to prefer more. But if you’re making these for adults go ahead and grab that bittersweet chocolate or dark chocolate! Hey, you could even use white chocolate chips! Whatever you decide don’t forget the glass of milk!
Salt
Salt is a necessity in any baked good as the flavor will be completely flat and taste overly sweet without it! If you used salted butter or self-rising flour, then the dough will already have salt in it. However, if you used unsalted butter and all-purpose flour or bread flour then you definitely need to add a bit of salt.
You can use fine sea salt, kosher salt, or table salt in these cookies. I prefer to use non-iodized salt in all of my baking, but use what you have on hand. I also love to sprinkle a bit of course salt over the top before they are baked to really give a kick of that salty
Note: If you do need to bake without salt due to health reasons, the cookies will bake up absolutely fine without it!
Optional Ingredients
Vanilla extract is very common in chocolate chip cookies and can absolutely be added if you have it on hand and want the flavor. I call it an optional ingredient because it is not needed for the structure of the cookies and the flavor is still great without it!
You can also always add nuts like pecans or walnuts if you like! I like to toast them on the stove for a few minutes in a dry pan over medium heat before adding them to my dough as it really improves the flavor of the nuts.
Tips and Tricks for Perfect Cookies
- Scoop your dough with a cookie scoop to get cookies that are all the same size and perfectly round!
- Pull your cookies out of the oven when you see golden brown edges but the center still looks slightly underbaked.
- Let your cookies cool on the baking sheet for about 5 minutes to solidify before moving them to a wire rack. They will continue cooking slightly.
- For the perfect chocolate chip cookie look, add a few chips or chunks on top of the balls of dough before baking.
Troubleshooting
Here are some common issues people tend to encounter when making chocolate chip cookies and how you can remedy them!
Why are my cookies spreading too much?
Cookies spreading too much is typically a result of your oven not being hot enough or the pan being overcrowded. It can also happen if there is too much butter in the dough, but that is not as common of a problem.
If you end up with flat cookies, make sure your oven is really up to temperature by using an oven thermometer. Also, make sure you keep the oven door shut until right towards the end of the baking process and only put about 9 cookies per cookie sheet.
Why aren’t my cookies spreading out enough?
If your cookies are staying in mounds and not spreading out during the baking process this can be an issue with your oven temperature being too hot or too much flour in your dough. Make sure you measure your flour either by weight or use the spoon and level method, making sure you do not pack it down into your measuring cup. You can also turn down the heat in your oven slightly to help them spread more.
How do I keep my cookies soft after baking?
To keep your cookies soft and moist after baking make sure you do not overbake them. You should remove them from the oven when the edges are set and the middle still looks slightly underbaked. I also find that storing them in an airtight container will help soften them more.
Some recipes will call for an extra egg yolk to help keep cookies soft, but I find this typically isn’t necessary. Proper storage is really the biggest contributing factor to keeping cookies soft.
Other Easy Recipes
If you like this easy chocolate chip cookie recipe, you might like these other easy recipes!
Easy Chocolate Chip Cookies
These easy chocolate chip cookies only require 6 ingredients! With only butter, flour, sugar, egg, salt, and chocolate chips you can make great chocolate chip cookies!
Ingredients
- 113 grams (½ cup, 1 stick) softened butter, salted or unsalted (room temperature)
- 150 grams (¾ cup) light or dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract, optional
- ¼ teaspoon salt
- 150 grams (1 ¼ cup) all-purpose flour
- 150 grams (1 cup) chocolate chips or chunks, any kind your prefer or have on hand
Instructions
Prep:
- Measure out all of your ingredients.
- Preheat the oven to 350ºF/175ºC.
- Prepare a sheet pan or cookie sheet with parchment paper or a silicone baking mat.
To Make the Cookies
- In a medium bowl with a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment cream together the butter (113 grams/ ½ cup) and brown sugar (150 grams, ¾ cup) until fluffy, about 3 minutes. Alternatively: if you do not have a mixer you can melt your butter until it is liquid but not hot and mix it together with the sugar. This will give you a thinner and chewier cookie.
- Add the egg (1 large) and vanilla (1 teaspoon), if using, to the butter mixture and mix until incorporated.
- Stir in the flour (150 grams, 1 ¼ cup), salt (¼ teaspoon), and the chocolate chips or chunks (150 grams, 1 cup) just until combined. Do not mix for a long time after adding the flour, it will create cookies that are too tough or cakey.
- Scoop the dough into mounds about 2 tablespoons each onto the prepared cookie sheet. Do not put more than 9 cookies per sheet.
- Bake one sheet at a time at 350ºF/175ºC until set on the edges and the middle still looks a little bit undercooked. About 8-12 minutes. (these cookies do not brown as much as other cookies because of the lack of baking soda or baking powder.)
- Allow to cool on the baking sheets for 5 minutes before removing to a cooling rack. Cookies will continue to cook on the sheets for a few minutes.
- Allow cookies to cool completely before storing in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.
Make-Ahead Dough:
- This dough works very well to make ahead and keep in the refrigerator in an airtight container to bake off when you would like fresh cookies. I like to pre-portion it into balls of dough and then bake straight from the refrigerator adding 1 more minute to the bake time.
- You can also portion out the dough and put the dough balls store in the freezer in a ziplock bag for up to 3 months. To bake from frozen, reduce the baking temperature to 325ºF/160ºC and increase the baking time to 15-18 minutes.
Notes
- Flour: If you do not have all-purpose flour on hand you can substitute in self-rising flour or bread flour. If you use self-rising flour leave out the salt.
- Butter: You can use melted butter if you prefer a chewier cookie and do not have a mixer. Make sure it is not hot before stirring together with the brown sugar.
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Nutrition Information:
Amount Per Serving: Calories: 0
358 Comments on “Easy Chocolate Chip Cookies”
These are the absolute best cookies and my go to favorite recipe. I have made them so much, I have memorized the recipe. I usually put in all the extras and they are amazing. Thanks for sharing with us!
I craved this cookie dough one night. I’m poor, and don’t have half the ingredients on the fancy chocolate chip cookie list. This was the last resort.
I just made these and they are yummy! I doubled my recipe, added vanilla and a pinch of salt and instead of 2 cups of chips (remember doubled) I used 1 cup and a cup if walnuts! Deliciousness!!!!
Can you freeze this batter?
Yes you definitely can!
Heya! Was wondering do these cookies go hard straight after? If so how do I store them so they don’t go hard or what ingredients do I add? Thanks
Hi there, these cookies will stay soft for about a day without being stored. The best way to keep them soft is to store them in an airtight container after they are completely cooled.
How much baking soda and baking powder do I need to add if I happen to have these items?
1/2 teaspoon baking soda and 1/2 teaspoon baking powder. Hope that helps!
When do we add the baking soda and powder
Hi, Arlene! This recipe doesn’t require baking powder or baking soda but should you choose to incorporate them you would add them with the flour and salt. Happy cookie baking!
These turned out terrible when we put them in the oven they all flattened out and are a huge square now.
Hi Kayla! So sorry to hear these didn’t work out for you. It sounds like you may have had one or a combination of these issues: not enough flour in your dough, too many cookies on one sheet pan, or your oven not cooking hot enough. Too many cookies on the baking sheet can mess with the heat distribution in the oven and the butter will melt before the outside of the cookies have time to set, causing them to spread. This same issue can happen if your oven is not reaching the proper temperature. It might be worth it to put an oven thermometer in your oven to test that it is calibrated properly and is reaching the proper temperature that you set it at.
I NEVER comment on things like this but today I am making an exception. I made these cookies an hour ago (used all the ingredients except the baking soda) and I need to go to the store to buy more ingredients because my family already devoured them!
Absolutely delicious, chewy middle; to die for!
And in the words of my 17 year old son, “keep making these cookies and I’ll never buy any other cookies again”.
This made my day, Penya! Thank you so much! I’m so glad your family enjoyed them!
I made these tonight during a need for sweets moment. Mom doubted me but I swore in 17 min I’d have cookies in her mouth. She can’t say anything now because I made good on my promise and her mouth is full.
Aside from accomplishing that, these were amazing! I added vanilla because I just feel like it goes in cookies and I had home made vanilla extract that is just too good not to use whenever I can.
They are definitely a do again recipe. They are definitely not a low cal, low fat, or low carb treat. I considered trying to make them a little more health friendly but it seems Bettie has tested and tried every way to do this. So, I say enjoy the cookie. Have one instead of five. They’re rich, sweet, chewy, chocolatey, and substantial. There are only whole foods in this recipe, all the things your body naturally knows how to process. So, no worries! Heck, have two!
Thank you Bettie for a great, fast, cookie in my mouth within minutes, recipe.
I’m so glad you enjoyed these Andrea! I love that you promised your mom “cookies in her mouth in 17 minutes!” You are my kind of lady!
They did not come out good I wasted all my stuff on these “cookies” so it did not comr out good
Hi Grace!
I would love to help you troubleshoot this recipe. Can you tell me what specifically didn’t work out for you? Did they spread out too much or not spread out at all? Were they too dense or too crispy? There are a number of things that could affect these not turning out well for you. Let me know if I can be of assistance!
Omg this recipe is fool proof! I’ve never made cookies before, but had all the ingredients and decided to try. And they came out perfect! Soft, most and chocolatey! I happened to have vanilla extract ,baking soda and baking powder. So I incorporated it into the recipe! I’m so glad i ran across this recipe, Best cookies ever!
Thanks so much, Carlita! They are so easy AND delicious! Glad you love them 🙂
First time making cookies from scratch and they came out perfectly! Kids think I’m a genius! Yum!
Amazing! Way to go, Claudia! I hope you keep baking new recipes with confidence!
These are so amazing. I read some reviews and was skeptical to say the least but they truly are so amazing. I was looking for a softer cookie and these win. I’ll be making more soon. . Thank you so much
Hooray! Glad you love them too, Crystal. Enjoy!!
The cookies were amazingly moist and the texture was just right! Thanks for the great recipe!
I would like it to be less sweet, wonder if I shld be adding more salt or can afford to take out some sugar?
Hi Nicole, You can definitely reduce the sugar in these to 1/2 cup if desired to make them less sweet. A touch more salt would balance the flavor of the sweetness but it would not be a substitution for the sugar. Hope that helps!
I was bored and wanted to bake something, so I saw this recipe and immediately I was like delicious. The cookies came out perfect and my sister’s loved them. Thank you so much Bettie, your recipe made my day
Awe, how fun! I’m so glad, Laya. Thanks for sharing your experience with me!
These are THE BEST!!! These cookies stay soft for a very long time! I will never use another recipe!
I couldn’t agree more, Inna! I’m so glad you love them too! 🙂
The first time I made this recipe, I only had 1/2 cup of chocolate chips in the house, so I chopped up 1/2 cup of dried apricots to make up to 1 cup. It was about 1:00 am and my web search was centered on super fast cookies. I froze half of the dough and made some luscious moist cookies. Next day I made the rest of the cookies for my sister and her husband and the day after that, my sister bought me some more chocolate chips – they NEEDED more of these cookies.
This is the best chocolate chip cookie that I have ever made, and let me tell you, I have tried many recipes. My mom like crisp cookies, so for her, I take the soft cookies out of the oven, loosen them from the cookie sheet, turn off the oven and pop the cookies back in while the oven cools.
Thanks for a go-to recipe for life.
You are so welcome Melissa! Thanks for sharing your tips on how to make them crisp!
Hi
Complete baking novice so I’m excited to try these! Quick question – if I add the baking powder and bicarbonate soda, at what stage do I add them? Thanks!
Hi Sophie!
You would add them in when you add your flour! Hope you enjoy!
I just made these, AMAZING! I used 3/4 cup of chocolate chips, and 1/4 cup of walnuts. Not too sweet, just right, and…. My oven broke so I used a toaster oven on foil. Great!
Yum! Oh man, ovens always decide to conk out at the WORST times, right?!
I was wondering how many cookies this made? (I could have very well missed it so I apologize if it was in the article.)
Hi Brandon! It’s can be easy to miss at the very top of the recipe. One recipe makes roughly 24 cookies. Happy cookie baking!
I did step by step to this recipe.
I did the 1st time 6 ingredient and i did 2nd batch with the baking soda powder etc ingredients you saod wasn’t a must have but could if it was on hand an i measured how you said to do.
I didnt let it cook on the high temp i did it a degree lower and not as long as said on 1st patch. I did by the book (instruction) you said how an what to do them on for 2nd batch.
I dont understand why when i make cookies they are always hard after cooled we always eat them before cooling completely because they turn in to little jaw breakers when cooled off.
My mother inlaw makes them perfectly an they have a certain after taste or whatever it is an I’m not sure what it is that gives the flavor im tasting but other then the normal choc chip cookie taste im not sure if it is the baking soda gives that taste buti love it i love her cookies an i have done same recipe to get it an cant get it way she did it. We even had a girls day an she has the double ovens an toaster oven and we made our batche step by step side by side together at same time mixing stirring blending at same time even amount time an strokes an what have ya’s and here we go getn them in an out at same time same oven an even tried the other ovens to see how an what we can do to get it. So PLEASE HELP ME WHAT AM I DOING WRONG she s a grandma an maybe im getn the mother and grandma’s touch an love flavor but im a mama an step mama an step grandma to and cant make mine taste like grandma’s homemade chocolate chip cookies. HELP ME PLEASE
I have two thoughts for you, though I’m not sure what is causing the differences. I found the post on the science of a chocolate chip cookie really helpful in understanding what ingredients will have what affect on the cookies.
https://bakerbettie.com/the-science-of-the-chocolate-chip-cookie/
Second thought, my wife and I used this recipe for a few years as our go-to for chocolate chip cookies, but recently switched to the Soft and Chewy Chocolate Chip Cookies recipe. We’ve found it gives much more consistent results and is not extremely different than this one.d
https://bakerbettie.com/soft-chewy-chocolate-chip-cookies/
Hi Cameron, were you using the Easy Chocolate Chip Cookie recipe and now you use the Soft and Chewy one? Or were you using the recipe from the Science of the Chocolate Chip cookie post and are now using the Soft and Chewy one?
We used to use Easy Chocolate Chip Cookie recipe as our go-to. My wife and I had it memorized and made it more times a month than we care to admit. When we started using more whole wheat flour we got less consistent results and used the Science of the Chocolate Chip Cookie post to better understand what was affecting the results. Then we settled on the Soft and Chewy. Easy Chocolate Chip Cookie is a favorite and is how we first found your blog (hence my below comment). I’m a fan of the updates with weight!
I’ll give you Greatest, but Latest? I’m seeing a pattern in the posts from the last month or two.
Hi Cameron! Many of my old recipes need a little bit of freshening up with added weight measurements and better explanations. My goal is to continue bringing new content as well as occasionally refreshing some old content to make it more helpful to those searching for it!
Sadly my fiancé made a yuck face when trying these. Mine tasted like straight flour. Maybe I put too much? Back to the drawing board!
Hello there. So sorry to hear these didn’t turn out well for you! It sounds like you may have ended up with too much flour in your dough. Make sure to lightly spoon the flour into your measuring cup, without packing it down, and level it off. Hope that helps!
By far one of the best cookies I’ve ever made. Thank you for sharing your recipe!!
I’m so glad you enjoyed them Dawn! That makes me so happy!
The batter is super sticky. Too sticky to roll. Did I not put enough flour?
Hi Des, it will be slightly sticky. But you should be able to scoop it with a cookie scoop or spoon. If it is too sticky to do that, you can add a bit more flour to the dough!
My dough came out really wet and sticky, I tried it again and added a bit more flour but when it finished baking it came out like bread. 🙁 no idea what I’m doing wrong.
Hi Jasnie! When you say your dough was really wet the first time was it still stiff enough to scoop? This will be a fairly sticky dough but you should be able to scoop it. You wouldn’t be able to roll it into balls in your hand or anything though. It sounds like the second round there was too much flour in your cookies. I hope this helps!
So I could not make chocolate chip cookies from scratch ever! I’ve tried so many times! I tried this recipe step by step and my cookies were very fluffy not flat like normal cookies. Taste good but I want them to bake normal flat like cookies. What am I doing wrong?
Help!
Hi Michelle, a few things could be happening to make your cookies not spread. To help you trouble shoot: Are you using real butter? Not margarine or a butter spread. Some butter imitations will not produce spreading in the oven. Also, it is possible that your oven is cooking hotter than it says it is set at. This would cause the crust on the cookie to set before spreading out. It is also possible that there is too much flour in your batter. Make sure you are lightly spooning it into your measuring cups, without packing it down, and then level it off. I hope this helps!
Every homemade chocolate chip cookie I’ve made is too cakey. This is a little better, but I guess i need to quit mixing the flour too much?
Hi Kandace! It’s possible you are ending up with too much flour in your dough. Make sure to lightly spoon the flour into your measuring cups, without packing it down, and level it off. If they still turn out too cakey, you can try reducing the flour by about a tablespoon or two and see if that helps!
Hi Denise! It is possible there is not enough flour or it is also possible that your oven is cooking cooler than it says it is. Did it take them longer to bake than the stated time? This could cause the butter to melt before the outside of the cookie spreads, making them more runny and flat. You could try increasing your oven temperature some or adding a bit more flour.
They didn’t cook. Put in for 12 mins. Then added 4 more. Still raw.
Hi Opal,
That definitely sounds like your oven is not cooking hot enough then! This is a common problem for ovens to be cooler or hotter than the set temperature. I would highly recommend investing in an oven thermometer so you can see just how cool your oven is. I would guess you might need to be setting it 25-50 degrees F higher than what is stated in recipes if the cookies took this long to cook.
my husband likes when i make this b/c it’s doughy, no vanilla extract (he doesn’t like vanilla
So glad to hear you and your husband enjoy these!
Excellent recipe. Kids love them. So does everyone else. Make them all the time. I am the a father…..and kids say Dads cookies rock
Ha, I love it! Way to go, Jim!!
Okay, so, I made a few mistakes with this recipe. Somehow I ended up reading it wrong and scooping a far bigger cookie onto the sheet, which is why I ended up with only 9 cookies. I also ended up burning them a bit (oops!), something that usually never happens but I’ll give myself a free pass because as I’m typing this (right after baking), I have the flu. Let me just say SOMEHOW THESE COOKIES STILL TURNED OUT AMAZING!! I don’t think I’ve ever botched a recipe so badly but still ended up with a delicious final product. Definitely more of these will be made in my kitchen!
Hooray! Cookies to the rescue! Hope they make your flu go away too 🙂
These are the worlds BEST COOKIES I LOVE YOUR WEBSITE THE COLOURS ARE SOOO CUTE ON THE RESIPE!
Awe, thanks so much, Brooklyn! <3
Best cookies EVER!!! I did add 1/2 tsp baking soda, 1/2 C. choc. chips, and 1/2 C walnuts. These are a definite keeper.
YUM! Thank you, Lynda!
it was amazing easy to bake a bit less butter is better because other wise its too buttery. Otherwise amazing definetely do again.
Thank you, Sam!
These cookies were awful and taste like flour and didn’t becomd flat when cooked
Hi Rachel! I’m so sorry to hear these didn’t work out for you. By the way you describe the taste and the fact that they didn’t spread when cooked makes me believe that you may have ended up with too much flour in your dough. To properly measure flour, make sure you are spooning it into your measuring cups without packing it down into the cup at all and then level it off. Hope that helps!
I’m trying to make these cookies tonight…… wish me luck hahaha!
Hope it was an all-around success!!
I made these tonight! I craved chocolate chip cookies and didn’t feel like using a ton of ingredients. These were perfect! Thank you!
Wonderful! So glad to hear it, Tiffany!
Hi,
I switched brown sugar with coconut sugar, which make the batter super thick (it has the consistency of thick peanut butter). The coconut sugar enriched the flavor, but because it’s very thick, i can only manage to split it into 8 giant cookies (hahaha!)
I was wondering if you have suggestions on how to make it more ‘wet’ or pliable?
Hi there! I have not tried this with coconut sugar, but if the dough is too thick then you can try reducing the amount of flour by a bit or add in a tbsp or two of milk!
These were so good! We were trapped inside for a snow day and I didn’t have all the ingredients I needed for the usual chocolate cookies, so glad I found this recipe. My babies loved them.
Awe, wonderful, Amanda! Such a perfect treat for a snow day 🙂
I needed a quick, easy chocolate chip cookie recipe to whip up before bed so I could pack a couple in my daughter’s lunch tomorrow. Yummm! They are perfect! I think this will be my go-to recipe from now on. Thanks Baker Bettie!
So great to hear Suzy!
I just tried this and they have come out really well.. this was my first time baking and I enjoyed the process. Thank you for the recipe
I love that Madhu! I hope it inspired you to try more things!
We made these last night and I read the recipe before making it, and followed the recipe exactly as written. The dough was very crumbly and difficult to hold together. They were ok cookies, but there are definitely better recipes out there.
Hi there! So sorry you had issues with these! The way you describe your dough sounds like you definitely ended up with too much flour in it. This is a very common problem when measuring by volume! You want to make sure you aren’t packing it into your measuring cup at all and level it off.
this recipe is very great, the kids like it so much, but I would cut down the brown sugar on next bake because the cookies are little bit too sweet for my preference.
Hi Liew! Yes you can cut it back a little bit. A little extra salt sprinkled over the top always helps balance the flavors too. And I like to use bittersweet chocolate chips so the chocolate isn’t overly sweet as well.
I don’t know what I did wrong but my cookies didn’t spread like they should and they were dry and crumbly. I thought I did everything right. Only ingredient I didn’t add was the vanilla extract bc I didn’t have any.
Hi Darlene! I’m so sorry to hear you had some issues with the cookies. The way you describe it, it sounds like you may have ended up with too much flour in your dough. This is a common issue. Make sure you aren’t packing the flour down into your measuring cups at all, just lightly spoon it it, and then level it off. Hope that helps!
These cookies are delicious, yum
So glad you liked them Mary! <3
Oh my goodness! Orgasmic cookies! I roughly chopped 3/4 cup of chocolate chips (that’s all I had) and substituted 2 tablespoons of butter with 2 tablespoons of peanut butter. I also used self rising flour. Ended up with 6 cookies on each of the 2 cookie sheets and 12 cookies total. Decadent, heavenly, creamy cookies. Thank you so much! It’s rare when dessert makes you speechless.
So glad you enjoyed them Rachel! That is great to hear! <3
Wow! I love these cookies. Especially the ones that have chocolate drops .. I spend a fortune buying them at the supermarket, without having the slightest idea that they are not complicated to be prepared. Very good! Thanks for the content .. it will make me save a lot and I will definitely eat them made on time ..
So glad you enjoyed then Luma!
This is probably the worst chocolate chip recipe I’ve made. They came out so flat and the edges were burnt. Never trying again.
Hi Elisabeth! So sorry to hear you had issues with the recipe. Since this recipe has been tested many times, I’d love to help you troubleshoot. It sounds like your oven may have been too hot which is a common problem. Make sure you have an oven thermometer to check if your oven is heating to the proper temperature. It also sounds like you either possibly didn’t end up with enough flour in your cookies, so a kitchen scale would also be helpful for that OR your butter and sugar wasn’t creamed together properly. Make sure you cream it until light and fluffy!