Chocolate Chip Cookies

Enjoy soft, chewy chocolate chip cookies without the need for brown sugar. This simple recipe yields warm, gooey treats that everyone will love!

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

For the cookie dough

1 cup butter, softened Provides richness and helps create a tender texture.
3/4 cup granulated sugar Adds sweetness and contributes to the golden color.
1 large egg Binds the ingredients together and adds moisture.
1 teaspoon vanilla extract Enhances flavor with a warm aromatic touch.
2 cups all-purpose flour Creates structure for the cookie dough.
1/2 teaspoon salt Balances sweetness and heightens overall flavor.
1 teaspoon baking soda Helps cookies rise for a perfect texture.
2 cups chocolate chips Adds melty, chocolaty goodness in every bite.

Method

Preparation

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, combine the flour, baking soda, and salt. Set aside.

Cooking

In a mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 1-2 minutes.
Mix in the egg and vanilla extract until just combined; do not over-mix.
Gradually add the dry ingredients until a dough forms, then stir in the chocolate chips until well combined.
Use a medium cookie scoop or spoon to form 1.5 tablespoon-sized balls and place them on the baking sheet about 3-4 inches apart.
Bake one sheet at a time for 8-11 minutes, until set around the edges and slightly darkened but not golden brown.
Let the cookies rest on the baking sheet for 10 minutes before transferring them to a cooling rack to cool completely.

Notes

Dough can be prepared and refrigerated for up to 3 days; let sit at room temperature for a few minutes before baking. Store cookies in an airtight container for up to one week. Freeze for up to three months.