No Fuss Chocolate Chip Cookies

baking tray with chocolate chip cookies, a small bowl of chocolate chips, a small bowl of sea salt and a glass of milk.

Your basic no fuss, easy throw together chocolate chip cookies that take everyday pantry ingredients and turn them into soft and chewy delicious cookies. I'm famous for these, and for a good reason!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 12

Resting Time 30

Servings cookies

Calories 186kcal

Author Farah Abumaizar

Equipment

Electric Mixer

Ingredients

1 cup unsalted butter, softened 226 g (2 sticks)
1 1/2 cups tightly packed brown sugar (I like using 1/2 light brown and 1/2 dark brown, but you can use whatever combination or type you want 300 g total
1/3 cup white sugar 70 g
2 eggs, room temperature
2 teaspoon vanilla extract
3 1/2 cups all purpose flour 440 g
1 1/2 teaspoon baking soda
heaped 1/2 teaspoon salt
2 cups semi-sweet chocolate chips or chunks 340 g
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 eggs 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.
Directly to the bowl of the stand mixer, add the 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 350°F (180°C). Portion dough out into 1.5-2 tablespoon sized dough balls on parchment paper lined baking sheets, at least 2 inches apart. You can press a couple chocolate chips onto each ball to make them look prettier. Bake for 11-12 minutes or until golden brown on the edges but still soft in the center.
Sprinkle flaky sea salt on each cookie if desired, then cool until cookies firm up. Enjoy warm!

Video

Notes

Recipe adapted from Smitten Kitchen.

Ingredient Notes

Use all light or all dark brown sugar if that's what you have. Dark gives a deeper toffee flavor.
Weigh the flour (220 g) for the most accurate results.
Any chocolate works: chips, chunks, milk or dark.

Recipe Tips

Bring the butter and egg to room temperature before you start.
Don't skip the chill. Warm dough spreads into thin, flat cookies.
Pull the cookies when the centers still look soft. They firm up as they cool.

Storing Leftovers

Baked cookies will stay soft for 2-3 days in an airtight container at room temperature.
Cookie dough keeps up to 5 days in the fridge.
Freeze dough balls individually on a tray, then store together in a freezer bag. You can bake straight from frozen, you'll probably add just a minute to bake time.

Nutrition