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 🙋🏻♀️
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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Hi Nagi,
When you say “turn” – “SMALL COOKIES: Bake 6 minutes, turn then bake 3 minutes (9 min total).”
Do you mean turn the tray around to balance out any oven hot spot issues?
Delicious!! Substituted butter for Nutlex and used GF flour – both 1:1 ratio. Turned out perfect! Thank you!
My toddler really enjoyed making these with me and they tasted amazing. Thanks Nagi!
I’ve been making this recipe for several years. It is my one and only go to chocolate chip cookie recipe. I live with a Cookie Monster and these are #1 with him! Thanks Nagi ❤️🍪
Nagi this smells fantastic half of them are out of the oven looking simply perfect. Hope my nephews and nieces will like them . Thank you so much
Hi – does anyone know the secret or method to making cookies crispy instead of soft and gooey?
265 gms of flour was more like 2 cups in the measuring cup. I measured and used 1 cup at 120 gms and 3/4 cup as 90 gms, or 210 gms total. Came out perfect.
Almost finishing a batch of this cookie alone 😝😮💨❤️
So goooooood
Hi, cookies were awesome. How would I go about the cookies being a bit more crispier
Family favorite!! Yummo
Has anyone made this recipe with dark chocolate chips? Does it still taste good?
Hi Dora, I always use dark chocolate chips and it’s perfect! Nagi, love this quick recipe when I need my sweet fix!!
Good recipe made it in school🙈👍
So easy and so delicious. Made them twice in two days for different occasions. So easy to make with a toddler, he could help measure, mix and eat.
Sooooo Delicious Nagi!!!
You made my day! Thank you.
A little too sweet for me, Next time I will cut back on the sugar. Although my grandson didn’t complain and his opinion is what matters the most 😊
I made them, and my husband said
« These are the best cookies you have ever made !! They really made my day » his sweet comment made my day !! So Thank you so much Nagi you have a special place in my heart ❤️
These cookies are AMAZING!!!!!! I made them as a farewell gift for my friend who was moving schools and she loved them! I made a second batch (and doubled it) for my family. The only thing I don’t like is that the batter doesn’t taste yummy. This is the best recipe ever, thank you!!!!
These are hands down the best choc chips biscuits ever!!!
So good and the recipe is very forgiving, I did everything in the wrong order and it still worked perfectly.
I’ve meant to comment on this for awhile now.
I’m asked to make this recipe probably every two to three days for my large family since discovering this recipe. If the oven is heating I’ll whack a quick batch in. Very easy and all round fave.
I’m not sure how many times I have made these cookies!
But my tip is to keep the oven tray in the oven while heating up. Make your cookie dough, pull tray out, place baking paper on before placing the dough. Perfect!!