Easiest Chocolate Chip Cookie Recipe
Easiest chocolate chip cookie recipe - no mixer, no chilling necessary
Easiest chocolate chip cookie recipe - no mixer, no chilling necessary
- Carbohydrate 0.0631541666666667 g
- Cholesterol 18.9802083333333 mg
- Fat 4.04312041666667 g
- Fiber 0 g
- Protein 0.30249125 g
- Saturated Fat 2.49387583333333 g
- Serving Size 1 1 Serving (7g)
- Sodium 55.3808666666667 mg
- Sugar 0.0631541666666667 g
- Trans Fat 0.303377250000001 g
- Calories 38 calories
Step-by-step
- Preheat the oven to 350 F.
- Microwave the butter for about 40 seconds. Butter should be completely melted but shouldn't be hot.
- In a large bowl, mix butter with the sugars until well-combined.
- Stir in vanilla and egg until incorporated.
- Add the flour, baking soda, and salt. Please read the recipe note about properly measuring flour.
- Mix dough until just combined. Dough should be soft and a little sticky but not overly sticky.
- Stir in chocolate chips.
- Scoop out 1.5 tablespoons of dough (medium cookie scoop) and place on baking sheet.
- Bake for 7-10 minutes, or until cookies are set. They will be puffy and still look a little underbaked in the middle.²
The Chemistry of Melted Butter
The ingredient list hides how fat temperature dictates the final structure. Using melted butter instead of softened butter removes air pockets that regular creaming would normally introduce, yielding a denser, chewier center. Whisking the melted fat thoroughly with both granulated and brown sugars dissolves some of the sugar crystals, which promotes a shiny, crinkly surface crust as the cookies bake.
Freezing and Make-Ahead Mechanics
Raw cookie dough portions freeze exceptionally well for up to three months without losing structural integrity. Scoop the dough balls onto a parchment-lined sheet, freeze them solid, and then transfer them to a zippered freezer bag. When baking from frozen, add an extra two minutes to the standard seven to ten minute baking window at 350 degrees Fahrenheit, bypassing the need to thaw them on the counter first.
Visual Cues for Perfect Doneness
Baking times depend heavily on oven calibration, so visual cues matter more than kitchen timers. Pull the baking sheet from the oven the moment the edges turn light golden and the centers still appear slightly pale and puffed. Residual heat finishes cooking the interior on the pan, preventing dry edges.
