Spoil yourself and give these quick, classic Chocolate Chip cookies a try. Super easy to make they are the perfect go-to dessert when in a pinch. Soft and chewy these cookies are a winner every time!
Is there anything in the world better than a big soft, dense, warm cookie? We just love cookies here. If you are wanting more of a bakery style, old fashioned chocolate chip cookie you've got to give my mom's recipe a try!
Some of our other favorite cookies are these Strawberry Lemonade cookies, Sunshine Oatmeal, Spring Blossom and Pumpkin Spice Chocolate Chip Cookies.
🥫 Ingredients
With simple pantry staple ingredients these Quick Chocolate Chip Cookies come together in just minutes.
- Salted Butter
- Sugar
- Light Brown Sugar
- Vanilla
- Eggs
- Flour
- Baking Soda
- Salt
- Chocolate Chips
(Scroll down to the recipe card for exact measurements and full printable instructions.)
🥣 Step by Step Instructions
Firstly, pre-heat the oven to 350° F. Then go ahead and microwave the butter in 20 second bursts until it is just barely beginning to melt.
Wet Ingredients
Using a hand mixer or stand mixer begin to whip the butter in a large bowl till it is creamy. This will take roughly 1-2 minutes. Afterwards add your sugars to the bowl with whipped butter and cream everything together.
Once creamed go ahead and add the vanilla and egg to the bowl and continue mixing on low until the egg is just incorporated. You will want to be careful not to over mix your wet ingredients.
Dry Ingredients
Afterwards go ahead and add your flour, baking soda and salt to a mesh sifter over the mixing bowl. Then gently sift your dry ingredients stopping about half way through to mix everything together. Sift in your remaining dry ingredients and mix your dough together until crumbles begin to form.
The quick chocolate chip cookie dough will be a little wet. Lastly add in the chocolate chips and mix them in with your hands forming the dough into a large ball. If dough is too wet add a little more flour a tablespoon at a time. You want your dough to be on the wetter side, but easy to handle.
Once the dough is prepared lightly grease a cookie sheet and evenly space dough onto the sheet. I like to make my cookie dough balls more coned shaped than perfectly rounded so the center of cookies are thick and chewy.
Bake the Cookies
Bake the cookies for 9-11 minutes being SUPER careful not to over bake them. You will know your quick classic chocolate chip cookies are baked when they are puffy in the center and still pale in color.
For a chewier, dense cookie, immediately after pulling out of the oven, drop your cookie sheet 1-2 times on a flat surface like the counter.
Then let the cookies finish cooling on the cookie sheet for 30 minutes and enjoy! Be sure to store any leftover cookies into an airtight container to help keep the cookies soft.
💬 Top Tips
Shaping the Dough
When forming the dough into balls I like to make mine more coned shaped rather than perfectly rounded. It may look a little silly when it goes in the oven, but results in a thicker, chewier center.
Baking
Now, one of the key things to watch if wanting a soft chewy cookie is not to over bake them. I know every recipe out there probably says something like this but I am serious - DO NOT over bake.
You want the cookies to be pale and puffy when you pull them out, they will continue to bake on the cookie sheet. When you open the oven door to check in on them if you are starting to see the higher raised edges of your cookies turning golden brown get them out!
Drop the Pan
For a chewier dense, classic chocolate chip cookies, immediately after pulling out of the oven, drop your cookie sheet 1-2 times on a flat surface. Fair warning, this is loud and will startle anyone else in the room.
🍽 Freezing
This tender yummy dough makes for the BEST buttery cookies. I especially like to double (or even triple) the recipe and freeze the dough.
If freezing you will want to consider rolling your dough first into balls. This will make it so much easier for pulling out just one or two and popping in the oven for a quick 10 minute treat.
📋 FAQ's
Can you freeze classic chocolate chip cookies?
This tender yummy dough makes for the BEST buttery cookies. I especially like to double or even triple the recipe and freeze already portioned into dough balls for pulling out later and popping in the oven for an even quicker 10 minute treat.
How to get chewy Chocolate Chip Cookies
For a chewier dense, classic chocolate chip cookies, immediately after pulling out of the oven, drop your cookie sheet 1-2 times on a flat surface. Fair warning, this is loud and will startle anyone else in the room.
I can't tell you how many times this scared me growing up when my mom would do it. But the result is so worth it!
📖 Recipe
Quick Chocolate Chip Cookies
Equipment
- Fine Mesh Sifter
- Cookie Scoop Set, Stainless Steel
- Cookie Sheets
Ingredients
- 8 tablespoons salted butter
- ½ cup sugar
- ¼ cup light brown sugar
- 1 teaspoon vanilla
- 1 egg
- 1 ½ cups flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup chocolate chips
Instructions
- Pre-heat oven to 350° F.
- Microwave butter for about 30 seconds to just barely melt it. You want it to be somewhere between soft with just a little liquid.8 tablespoons salted butter
- Using a hand mixer or stand mixer whip butter till creamy (about 1-2 minutes).
- Add sugars and cream together with butter.½ cup sugar, ¼ cup light brown sugar
- Add vanilla and egg, mix on low until the egg is just incorporated. Do not over mix or your cookie dough will be tough.1 teaspoon vanilla, 1 egg
- Add flour, baking soda and salt to a mesh sifter over the mixing bowl. Gently sift in your dry ingredients stopping about half way to mix and then sift in remaining dry mixture. Mix till crumbles form.1 ½ cups flour, ½ teaspoon baking soda, ¼ teaspoon salt
- Dough should be somewhere between wet and dry dough consistency. Add chocolate chips and mix in with your hands forming dough into a large ball. (If dough is too wet add a little more flour a tablespoon at a time. You want your dough to be on the wetter side, but easy to handle.)¾ cup chocolate chips
- On a lightly greased cookie sheet place cookie dough balls. I like to make mine more coned shaped than perfectly round so the center of cookies are thick and chewy.
- Bake for 9-11 minutes being SUPER careful not to over bake. You want them to be pale and puffy.
- For a chewier, dense cookie, immediately after pulling out of the oven, drop your cookie sheet 1-2 times on a flat surface like the counter.
- Let cookies finish cooling on the cookie sheet for 30 minutes and enjoy! Store in an air tight container to keep cookies soft.
Notes
