• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

 logo

  • Recipes
    • Breakfast
    • Sides
    • Soup
    • Main Meals
    • Healthy
    • Dessert
    • Drinks
  • Eating Out
  • About Me
    • Privacy Policy
  • Resources
    • Must Have Kitchen Tools
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest

No Fuss Chocolate Chip Cookies

Mar 31, 2020 · 10 Comments

Jump to Recipe
chocolate chip cookies on marble

Foolproof, delicious, no fuss chocolate chip cookies for when you have the basics in your pantry but you want cookies that are anything but basic. Easy ingredients, easy method equals perfect cookies!

I am the ultimate cookie monster. I am devoted to chocolate chip cookie. They are one of my favorite desserts of all time- if not my favorite! I knew it was high time a basic chocolate chip cookie graced my blog, to go along with these cute kid friendly mini chocolate chip cookies.

This recipe is adapted from Smitten Kitchen. When she first published the recipe for these salted chocolate chunk cookies I couldn’t get over how perfect they looked. They’ve been my basic cookie recipe ever since, with a few adjustments I made based on preference like:

-Reducing the amount of chocolate- I love chocolate, but I like a lot of cookie dough surrounding that chocolate.

-Eliminating the turbinado sugar and adding extra white sugar instead, just to make it easier without a third sugar to buy.

-Baking at 350 not 360 (180 not 190). It’s just what I’m used to!

Baked chocolate chip cookies on tray

How do I make no fuss chocolate chip cookies?

You start off with your easy ingredients. No need for bread flour or pastry flour, any exotic sugar, no brown butter or any of that business. You just need:

Unsalted Butter (softened- no need to melt)

White Sugar: The original recipe calls for a third sugar in the form of Demerara, but I wanted to keep this as fuss free as possible, and just added a little extra white sugar.

Brown Sugar- I like using a mix of light and dark, but you can definitely go with all light or all brown.

Why do I like using both? Because you get the traditional lighter brown color with light brown sugar, but adding just a hint of dark brown sugar gives a more complex toffee flavor

Using all dark will give these a darker finish, and a really nice toffee like flavour from the extra molasses.

Vanilla: as good an extract as you can find!

Egg: room temperature for easier mixing

Dry ingredients: Flour, baking soda, salt- no need to sift!

Chocolate chips or chunks: I always like baking with chopped up chocolate or chocolate discs, but in my quarantine situation, only had regular chocolate chips sitting around which did more than fine.

ingredients prepped for chocolate chip cookies

How to make easy chocolate chip cookies:

Creaming: You need to cream the butter and sugar together really really well. This means a good five minutes on medium speed with a stand mixer until the mixture is light and fluffy. Keep track of the time! I usually use a stand mixer with a paddle attachment, but ended up making these with one of those old fashioned hand held whisk mixers, and they turned out perfectly.

Adding the egg and vanilla: and mixing until well combined

Adding the dry ingredients: Lowering the speed of the mixer and then mixing in the dry ingredients until just combined. Don’t worry about some flour streaks.

Using a spatula or wooden spoon to mix in the chocolate chips, and any extra flour streaks.

Do I need to chill the dough before baking?

According to the original recipe, no. However, I really hate thin cookies that have spread out too much and I’ve found that chilling the dough is a really good way to prevent this from happening. I like to chill the dough for at least 30 minutes, and turn on my oven to heat once the dough is in the fridge.

If short on time, you can even form the dough into balls and stick them in the freezer to harden before baking.

chocolate chip cookie dough in bowl

Storing extra cookie dough:

My method for years and years has been to bake only the amount of cookies that I need at that moment in time, and keep the rest of the dough aside for the next cookie craving.

Cookie dough can be stored for up to 5 days in the fridge. In order to avoid opening the fridge every couple of hours and snacking on raw dough, I usually freeze the cookies individually portioned.

You form the chilled dough into rounded cookie dough balls, place them on a baking sheet into the freezer until they’ve frozen individually at which point you can add them all to a large freezer safe bag together without them sticking to each other. Whenever you need, just reach into your emergency cookie dough stash and bake up fresh cookies to enjoy warm. I firmly believe cookies should ALWAYS be enjoyed warm.

chocolate chip cookie dough balls on parchment paper

Tips for cookie success:

-Make sure the butter and eggs are at room temperature, so they cream together properly without lumps.

-Weigh your ingredients (especially the flour) if possible, because that gives much more accuracy with the measurements.

-Don’t let cookie dough enter the oven if the dough is too warm and not firm enough, because that’s a recipe for cookies spreading and thin flat cookies. Chill the dough for at least 30 minutes or even overnight to make sue it holds its shape before entering the hot oven.

-Bake in the middle rack of the oven to ensure even cooking on the bottom and top.

-Take out of the oven when golden brown on the outside and still soft on the inside, hey’ll firm up as they cool.

-Use the chocolate you like! If you like milk chocolate, go for it. If you like bittersweet dark chocolate chunks, then you have your answer. My daughter threw some m&m’s on her designated cookies. It all works!

-Enjoy warm with a hot cup of coffee or cold cup of milk.

chocolate chip cookies with milk

No Fuss Chocolate Chip Cookies

Farah Abumaizar
Your basic no fuss, easy throw together chocolate chip cookies that take everyday pantry ingredients and turn them into soft and chewy delicious cookies.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 12 mins
Resting Time 30 mins
Course Dessert
Cuisine American
Servings 18 cookies
Calories 200 kcal

Ingredients
  

  • 1 stick butter, softened 113 g
  • 3/4 cup tightly packed brown sugar (I like using 1/2 cup light brown and 1/4 cup dark brown, but you can use either or) 150 g total
  • 1/4 cup white sugar 50 g
  • 1 egg, room temperature
  • 1 tsp vanilla extract
  • 1 3/4 cup all purpose flour 220 g
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup semi-sweet chocolate chips or chunks
  • flaky salt for topping, optional

Instructions
 

  • In the bowl of a stand mixer fitted with a paddle attachment, or a handheld mixer, cream together butter, brown sugar, and white sugar for 5 minutes on medium speed until light and fluffy.
  • Once five minutes is over, add in egg and vanilla and mix until combined.
  • In a separate bowl, mix flour, baking soda, and salt, and mix until combined. Add these dry ingredients to the butter mixture on low speed, and mix until just combined.
  • Using a wooden spoon or spatula, mix in chocolate chips or chunks until just combined. Place bowl of dough in fridge for at least 30 minutes to chill.
  • While dough is chilling, heat oven to 180 C (350F). Portion dough out into heaped 1 tbsp-2 tbsp sized dough pieces on parchment paper lined baking sheets. Bake for 11-12 minutes or until golden brown on the edges but still soft in the center. Cool until cookies firm up, then enjoy, still warm.

Notes

Recipe adapted from Smitten Kitchen.
Keyword cookies, chocolate

If you liked this recipe, you might like:

Mini Chocolate Chip Cookies

Moist Chocolate Bundt Cake

Also, check out this article for the perfect coffee to pair your cookies with! My top coffee shops in Bahrain

Did you make this? Tag @everylittlecrumb or hashtag #everylittlecrumb and I’ll share your images!

Dessert, Recipes

Reader Interactions

Comments

  1. Adrianne says

    March 31, 2020 at 12:44 pm

    5 stars
    Yum!! These look easy and delicious. Choc chip are my favourite flavour of biscuit. Love the photos and how easy you make this recipe look, cheers!

    Reply
    • Farah Abumaizar says

      March 31, 2020 at 2:32 pm

      So glad to hear it thanks Adrianne!

      Reply
  2. Danielle says

    March 31, 2020 at 12:46 pm

    5 stars
    Isn’t it amazing how different chocolate chip cookies can be? Love experimenting with new recipes – there is always something new to enjoy!

    Reply
    • Farah Abumaizar says

      March 31, 2020 at 2:33 pm

      There’s no bad choc chip cookie I think!!

      Reply
  3. Deanna says

    March 31, 2020 at 2:31 pm

    5 stars
    Who does not like chocolate chip cookies??? These sound and look so yummy!

    Reply
    • Farah Abumaizar says

      March 31, 2020 at 2:33 pm

      Ultimate comfort!

      Reply
  4. Jenn says

    March 31, 2020 at 4:44 pm

    5 stars
    My daughter has started baking and I’ve been looking for solid, easy, and good recipes for her to try. This one is a winner! She’ll be making dozens of these cookies, I’m sure!

    Reply
    • Farah Abumaizar says

      March 31, 2020 at 6:53 pm

      And I’m sure she will make amazing ones ❤️😍

      Reply
  5. Daniela says

    April 22, 2020 at 5:10 pm

    How do you use the frozen cookies? Do you put the frozen cookies right in the hot oven?
    I will try this recipe today!!! Look so good!!!

    Reply
    • Farah Abumaizar says

      April 22, 2020 at 5:27 pm

      Yes straight into the hot oven! No need to thaw. You may need to add just 1 min of baking time – hope you love them!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Get more stuff

Subscribe to our mailing list and get interesting stuff and updates to your email inbox.

Thank you for subscribing.

Something went wrong.

we respect your privacy and take protecting it seriously

FeedFeed

Featured Recipes

Sayadieh

Arabic Grills

Heaven Bars

Egyptian Goulash

Pink Hummus

More

Footer

everylittlecrumb

Farah Abu Maizar | Food Lover
It’s #nationalchocolatecakeday ! And nothing cel It’s #nationalchocolatecakeday ! And nothing celebrates it like this ginormous slice of chocolate cake from @parkers , aptly named the Matilda cake. It’s insanely decadent and sweet, too much for many people but I loved this- in really small bites! I love these obscure food holidays lol, any excuse right?
.
.
.
.
.

#chocolatecake #magnoliabakery #cakestagram #cakephotos #layercake #chocolate #ganache #foodblog #instayum #yummy #bakery #foodporn #foodtographyschool #foodphotography #slice #delish #foodfluffer #damnthatsdelish
Had so much fun shooting @trio_rest_cafe_ last wee Had so much fun shooting @trio_rest_cafe_ last week for their upcoming limited edition collection in honor of national croissant day! This weekend you can get a variety of ice cream stuffed croissants and trust me when I say you don’t want to miss out. Layla says the berry and vanilla ice cream croissant is one of the best treats she’s ever had, while I was happy to claim the kunafa croissant with homemade rosewater ice cream. I said I’d have just a bite but finished the entire thing in a matter of seconds🤐. Swipe to see all the flavors and tell me which you would most like to try!
.
.
.
.
.

#chocolatecake #magnoliabakery #cakestagram #cakephotos #layercake #chocolate #ganache #foodblog #instayum #yummy #bakery #foodporn #foodtographyschool #foodphotography #slice #delish #foodfluffer #damnthatsdelish #croissant #dripshot #nationalcroissantday #kunafa
I always thought sayadieh would be the most diffic I always thought sayadieh would be the most difficult dish ever, but I found a way to make it easy and still just as incredible. This Lebanese style rice and fish is delicious- fragrant rice, seasoned flaky fish, plenty of warm spices and caramelized onions. This weeks recipe for @tamimimarkets - they have plenty of rice and oil deals on! Must save and must make 😍👌🏼 check their story later today for step by step 

Ingredients:
For the rice:
1/4 cup vegetable or canola oil
3-4 onions thinly sliced
1 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp cinnamon powder
1.5 tsp salt
1/4 tsp black pepper
1 cup water
1 heaped tbsp tomato paste
Additional 3 cups water
2 cups of basmati rice, soaked and rinsed

For the fish:
2 tbsp vegetable oil
800g white fish fillet, like hammour cut into 4-6 pieces
1 tsp cumin powder
1/2 tsp paprika powder
big pinch salt and pepper

To garnish:
Toasted almond slivers
Chopped parsley

Method:
For the rice:
-Heat the oil for the rice in a large pot over medium high heat, then add the sliced onions. Cook, stirring occasionally until onions have caramelized into a deep golden brown.
-Remove the onions from the pot, and reserve a big handful for garnishing the rice. Place the remaining caramelized onions in a blender, add 1 cup of water, the spices for rice, and the tomato paste and blend until a thick sauce forms.
-Add this sauce to the same saucepan you used to cook the onions, along with 3 additional cups of water, and the basmati rice. The liquid should cover the rice by about 1/2 inch or so. Bring to a boil, then cover with a tightly fitting lid and cook for 15-20 minutes on low heat until all the water has been absorbed. Set rice aside for 10-15 minutes without removing the lid to steam, and meanwhile, cook the fish.
For the fish:
-Heat the oil for the fish in a large skillet. Mix together the spices for the fish fillets and sprinkle both sides evenly with the spice mixture. When oil is hot, add the fish to the skillet and cook for a few minutes a side or until white and flaky and cooked through.
Assemble:
Place all the rice in a serving platter and top with the fish, the reserved caramelized onions, toasted nuts and parsley! Enjoy!!
It’s national peanut butter day! And peanut butt It’s national peanut butter day! And peanut butter stars in what has got to be my favorite energy ball yet. A handful of ingredients and all you need to do is stir them together and you have chewy peanut butter oat bites stuffed with chocolate chips. All the deliciousness, none of the guilt! Swipe to see what the final product looks like. I love the way the ground flaxseed adds a cake like texture to these, makes them really feel like a dessert! Step by step in story, send this to someone on a diet that would appreciate this😂💪🏼

Ingredients :
-2/3 cup creamy peanut butter
-1 cup old fashioned oats
-1/2 cup ground flax seeds (1/4 cup flaxseeds ground up in a small food processor or spice blender)
-2-3 tbsp sweetened shredded coconut (optional)
2-3 tablespoons honey
Handful semi sweet chocolate chips

Method:
Combine all 5 ingredients in a medium bowl. Stir to combine. Place in the refrigerator for 15-30 minutes so they are easier to roll.

Roll into 12-14 balls and store in fridge for up to one week. Enjoy!

#chocolatecake #magnoliabakery #cakestagram #cakephotos #layercake #chocolate #ganache #foodblog #instayum #yummy #bakery #foodporn #foodtographyschool #foodphotography #slice #delish #foodfluffer #damnthatsdelish #nationalpeanutbutterday #peanutbutter #oats #energyballs #chocolatechip #healthysnack
So my weekend was pretty good, how about yours? 😍 Mansaf courtesy of my mother in law. Can’t get enough of this dish! I always put as many toasted nuts as I can. I know jameed can be quite decisive- how about you, love or hate?
.
.
.
.
.
 #middleeasternfood #weekend #platter #rice #beautifulcuisines #lebanese #ganache #foodblog #instayum #yummy #bakery #foodporn #foodtographyschool #foodphotography #slice #delish #foodfluffer #damnthatsdelish #foodforthought #mansaf #jordanian #palestinian #lebanese
Loved @tosto.ksa ! Great outdoor kiosk concept wit Loved @tosto.ksa ! Great outdoor kiosk concept with plenty of seating that offers simple sandwiches and French toast options given to you in a convenient take away sliding box. Portions are relatively small but prices are fair and the actual taste is great! The truffled eggs brioche is delicious. Buttery fluffy bread, soft creamy scrambled eggs and truffle sauce with just enough truffle flavor to enhance without overpowering. The Nutella French toast is also a winner! Cinnamon scented with some biscuit crumbs on top. The ice cream was completely melted though, could have done without it. I want to try their caramel French toast but of course Layla overruled me and went with Nutella. She approved too!
.
.
.
.
.

#chocolatecake #magnoliabakery #cakestagram #cakephotos #layercake #chocolate #ganache #foodblog #instayum #yummy #bakery #foodporn #foodtographyschool #foodphotography #slice #delish #foodfluffer #damnthatsdelish #croissant #croissants #cafe #pastry #almonds #frenchtoast #berries #nutella #truffle #brioche #scrambledeggs
Just posted the recipe for the chicken and lamb sk Just posted the recipe for the chicken and lamb skewers on the blog! You’ll also find a recipe for Kafta skewers there- save this post or head to https://everylittlecrumb.com/arabic-grills/ linked in bio for all the recipes. Nothing like good old fashioned juicy skewers with a little bit of char to set the weekend mood 😍 And I know you’ll love this recipe!
.
.
.
.
.

#delish #shishtaouk #shishtaouk #skewers #bbqporn #chocolate #chickenrecipes #foodblog #instayum #yummy #winter #foodporn #foodtographyschool #foodphotography #grill #delish #foodfluffer #damnthatsdelish #kafta #kebab #hummus #grills #bbq #lebanesefood #middleeasternfood #lamb #redmeat #pitabread
Fluffy, soft and moist, this old fashioned orange Fluffy, soft and moist, this old fashioned orange cake is another @mrsclueless recipe that exceeded all my expectations. So yum! The only thing I did differently was work the orange zest into the sugar and add a tiny splash of orange blossom because I had a bottle just begging to be used. If you are living under a rock and not following @mrsclueless already, go now! Reposted her recipe below:

INGREDIENTS:
 
4 eggs, room temperature and separated (yolk from white)
1 1/2 cups sugar 300 g
1.5 tsp vanilla extract
1-2 tsp orange blossom water
zest of 2 oranges
1/2 cup vegetable or canola oil
1/2 cup room temperature butter 113 g
2.5 cups all purpose flour 312 g
2 tsp baking powder
1 cup fresh orange juice

INSTRUCTIONS:
 
Preheat oven to 350 F (180C) and prepare your cake pan by lightly greasing and lining with parchment paper or flouring. I used a 9 inch springform pan, you can also use a bundt cake.
Using your fingertips, work the orange zest into the sugar until the sugar has moistened and turned fragrant and changed into a pale yellow/orange color.
In the bowl of a mixer fitted with paddle or whisk attachment, mix the egg yolks, orange zest scented sugar, vanilla, and orange blossom water on medium high speed for 2-3 minutes or until pale yellow and fluffy.
Add the oil and the butter and mix until well combined.
Add the flour and baking powder and mix until just combined, then add the juice and mix until combined.

In a separate bowl (either with a handheld mixer, or transfer the cake batter to another bowl and thoroughly wash and dry the mixer bowl) use an electric whisk to whisk the egg whites on medium high speed for 2-4 minutes until they form peaks that hold their shape.
Fold the egg whites into the cake batter with a rubber spatula, I like to do this in three additions. Take care not to deflate the egg whites.
Pour batter into prepared cake pan and bake for 50-60 minutes or until skewer inserted in the center comes out clean. If the outside of the cake is browning too rapidly and the inside still isn't cook, cover loosely with foil for the remainder of the baking time. Start checking at 40 minutes, every oven is different.
Load More... Follow on Instagram

Copyright © 2019 on the Seasoned Pro Theme