A terrific chocolate chip cookie recipe that is dangerously easy and makes soft, buttery cookies! No creaming butter, no beater required, no refrigeration, no rolling dough into balls and these are not too sweet. The hardest part is waiting for the cookies to cool. Watch the video and see my mother getting in trouble for trying to swipe one off the tray!
Chocolate Chip Cookie recipe
A long awaited reader request…. I’ve lost count of the number of times I’ve had people writing in asking for my chocolate chip cookie recipe!
In truth, I was sitting on it because I wanted to make sure I tested it properly for different measures in different countries. If you’ve ever tried a cookie recipe written by someone in another country and had it fail miserably, chances are that it’s because of the difference in cup, tablespoon and teaspoon measures between countries. As an example, 1 standard Australian cup of flour is 150g/5.3 oz whereas 1 standard US cup is 120g / 4.5 oz.
For most recipes, the difference between measures is not enough to affect the recipe or the difference is proportional across the whole recipe so it still works fine. However, for baking recipes, you really have to be careful. Especially cookies and cakes.
So that’s a little tip for you when using baking recipes – check the country of origin of the writer. If it’s not your country, proceed with caution! 😉
Oh – in case I forgot to make it really clear – yes I’ve tested this recipe using Australian & rest of world cups (all exc US are very similar) and US cups and weight measures.
Oh – and this is based on a Cooks’ Illustrated tried and tested recipe. That always helps!
This chocolate chip cookie recipe may be a little different to most you’ve come across. It’s unique in that there’s no creaming butter, no electric beater is required, there’s no refrigeration of the dough (unless it’s stinking hot where you are!) and there’s no rolling dough.
Dump and mix. The batter will be quite soft at first because of the melted butter, but after 5 minutes or so, it firms up into a soft dough that can be scooped onto the baking tray and it holds its form perfectly. Using an ice cream scooper with a lever (seriously handy kitchen utensil – cookies, pancakes, MEATBALLS), it’s super quick to dollop the dough into perfect round mounds that spread into beautiful round cookies.
I’ve tried to capture how soft these cookies are in the recipe video (below the recipe). I hope I’ve succeeded. I also hope I’ve succeeded in showing you how straight forward these are to make.
Dangerous. I should have called these Dangerous Choc Chip Cookies.
Happy weekend everyone! – Nagi xx
For Cookie Monsters 🙋🏻♀️
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Byron Bay copycat cookies – Choc Chunk, White Choc Macadamia and Chewy Choc Fudge
PS That moment when I smack my mother’s hand in the video….. I have been wanting an excuse to do that all my life….
PPS This recipe makes big cookies about 10cm/4″ wide. I have a cookie baking session planned this weekend and plan to test out different sizes for bake times and will update the recipe! <– Said baking session took place, recipe updated for directions for small cookies!
PPPS I don’t know why it is but my recipes always seem to come out with odd numbers. This recipe makes 13 cookies. THIRTEEN. My trays fit 6 each perfectly. Which means I have to have a third tray…..for just ONE cookie. 🙄
WATCH HOW TO MAKE IT
Soft Chocolate Chip Cookies recipe video!
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Soft Easy Chocolate Chip Cookies
Ingredients
- 1 3/4 cups plain / all purpose flour
- 1 tsp salt
- ½ tsp baking soda (bi carb soda)
- 175g / 12 tbsp unsalted butter , cut into 2 cm/ 4/5" cubes (1.5 US sticks / 6 oz)
- 1/2 cup brown sugar , packed (light or dark) (Note 1)
- 1/2 cup caster sugar (US: granulated sugar)
- 1 egg
- 1 egg yolk
- 2 tsp vanilla extract
- 1 1/4 cups chocolate chips , separated (US: semi sweet chocolate chips or chunks)
Instructions
- Preheat oven to 180C / 350F (standard) or 160C/320F (fan / convection). Place oven shelf in the middle of the oven.
- Line 2 trays with baking / parchment paper.
- Whisk the flour, salt and baking soda in a bowl.
- Place the butter in a large heatproof bowl. Microwave until the butter is almost fully melted (25 sec for room temp butter, 40 sec for fridge cold butter on high).
- Whisk to finish melting the butter. (Note 2)
- Add brown and white sugar, whisk energetically for 15 seconds.
- Add egg, yolk and vanilla, whisk well for 15 seconds.
- Add flour mixture and mix until flour is almost fully incorporated.
- Add 1 cup chocolate chips, stir to disperse and flour is fully incorporated. Batter will be quite loose.
- Stand for 5 minutes for batter to firm up a bit so it is scoop-able into mounds. (Note 3)
- LARGE COOKIES: Scoop up a level ice cream scoop / 3 tbsp / 1/4 cup (Note 4) and place on baking trays 5cm / 2" apart - 13 balls. Top with remaining choc chips (these remain on surface once baked = prettier).
- SMALL COOKIES (26 - 30): Scoop up 1.5 tbsp (heaped tbsp measure) OR 1/2 an ice cream scoop (this works well). Place on baking trays 4cm / 1.75" apart, top with choc chops.
- Bake 1 tray at a time. LARGE COOKIES: Bake for 8 minutes, then rotate the tray and bake for 3 minutes (11 minutes in total). SMALL COOKIES: Bake 6 minutes, turn then bake 3 minutes (9 min total). The cookies should be just golden on the edges and pale golden on top. They will be slightly puffed up.
- Cool on the tray - they finish cooking. They will lose the puffiness while resting. Dig in and get your cookie fix!
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
At the coffee shop responding to messages and recipe questions on my site…..and Dozer wanting to know what I’m writing. That’s a nice way of saying he’s being annoying, shoving his face onto my computer!!
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Can I give more stars? WOW!
I used only dark brown sugar as that’s all I had, more than a cup of chocolate chips (I emptied the bag I had) and also to one half the dough I added half a bag of Reece’s peanut butter chips. Never have I had a cookie recipe I have loved soo much! Second batch in the oven now, these are amazing! Please do not hesitate to make! The recipe is a little forgiving (look at me only having one type of sugar and adding extras), if you didn’t add the egg it would also be the perfect cookie doughy to eat raw! (Yep once again, I ate raw dough and knew I was onto a winner before I even cooked it!)
Delicious! I made these dairy free using nuttelex buttery and 70% Lindt chocolate and they were excellent.
Enjoyed making these with my kids. So easy and turned out great!
Thank you Nagi! This is another top notch recipe. I’ve made it a few times and its always been a hit.
Can you please clarify, should kosher salt be used for this recipe?
The best choc chip cookies I’ve ever made! So soft in the centre. And I find some can leave a weird texture in your mouth, but these don’t! So good!
I love these cookies soooooo much I make them every weekend!
Made this recipe.. perfect instructions. Yummy chewy cookies. I used cooking salt though and it tasted pretty salty so I’d reduce it to 1/2 tsp
Delicious cookies every time!
Wondering if it would be possible at all to create a gluten free version of this recipe?
I’ve made these cookies twice now and they are definitely a new favourite.The second time I used a mix of caramilk choc chips, milk and dark.
Wondering if coffee could be added to this recipe??
Really yummy!!!
Can I use this dough for a pizza cookie. If I can, what would the cooking time be?
My daughter just made this recipe. Best chocolate chip cookies I’ve ever tried. If you are in the US and try Sprinkles; well…this recipe is even better in my opinion! Thank you!
My little ones and I made these for our 10pm snack before bed.
I think I made them so big! And my tray was small 😅 but it didn’t change the delicious, mouth watering, taste! I didn’t portion them properly my mistake.
This is a keeper. Ahhh Nagi…You’ve done it again!
Very easy to make but, be warned, these bickies spread in the oven. Give them plenty of room. Next time I might decrease the sugar a little. A recipe worth keeping for sure.
These were excellent! Family loved them!
I made these the other day for some wonderful guys working on our driveway. Big hit!
Thanks, Nagi!
Hi Nagi, I LOVE this recipe of Choc Chip cookies. It is THE BEST and I’ve tried many as I’m married to a cookie monster.
Just a note, I printed out the double recipe and when selected – it doubled all ingredients EXCEPT for the butter Double recipe butter ingredient would be 3 sticks. Just FYI. Love you Dinner cookbook. Hugs to Dozer Linda
An amazing recipe. Very DELICOUS!
I used dark chocolate for son and white chocolate for daughter-in-law very successful and everyone happy 😂
Yep, Nagi – another winner of a recipe! Delicious. Looking forward to trying additions like nuts and so on – and melted chocolate zig-zags over the top. Still delicious “as is”. x