No dough chilling required for this easy chocolate chip cookie recipe. Lots of flavor thanks to dark brown sugar and butter. Crisp edges with soft centers!
Is there such a thing as too many chocolate chip cookie recipes?
I think not.
There are so many ways to make the best chocolate chip cookies because there are a variety of flavor profiles and textures too.
Whether you love thick cookies, perfectly soft ones, thin and chewy or completely crispy…
There’s no right or wrong way to make chocolate chip cookies.
What Kind of Cookies are These?
If you’re very particular about your chocolate chip cookies, you may be wondering what kind of texture this recipe yields…
Personally, I am a huge fan of crisp edges with soft centers. And that’s what you’ll get from this simple chocolate chip cookie recipe.
Keep reading for my best baking tips and common cookie baking mistakes.
Basic Cookie Ingredients
My Best Baking Tips
Whether you’re baking cookies for the first time or you find yourself with different outcomes no matter what recipe you’re using, I wanted to share some tips to help you get the perfect cookies.
Use Softened Butter
Unless a recipe specifically calls for melted butter, typically butter should be softened when baking cookies. Just enough so that when you press your thumb into the stick of butter, it leaves an indentation.
It’s best to leave the butter sitting out at room temperature for at least 1 hour prior to baking.
If you *must* use the microwave, leave the stick wrapped, place on a plate and microwave on 50% power for 10 seconds, rotate stick and microwave for 5 seconds.
Dairy Free Butter
If dairy free, use a quality plant based stick butter that is suggested for baking, i.e. Country Crock.
Mix Up Your Chips
I love using a variety of chocolate chips and chocolate chunks for the perfect bite.
Dark Brown Sugar
The secret to rich flavor and the darker color in this cookie recipe is using dark brown sugar. If you only have light brown sugar, that’s fine too – the cookies just won’t be as dark or have a deep brown sugar flavor.
And we’re using a little bit of white sugar in this recipe too.
Note: Not all dark brown sugar is created equally. Different brands use different amounts of molasses. And feel free to use light brown sugar if you prefer.
Evenly Space Cookie Dough
Use a medium cookie scoop, a large baking sheet and parchment paper (silicone mats hold heat differently) and make sure to alternate the cookie dough in rows of 3 and 2 to allow for spreading.
EXTRA TIP: I usually test-bake 2 cookies first before baking a whole sheet. This allows me to 1. test baking time and 2. see how the cookies are going to spread.
Styling Tip: Add chocolate chips into top of cookie dough before baking. Then add additional chips into tops of freshly baked cookies.
And if you’re a fan of sea salt, sprinkle that on while they’re fresh out of the oven.
If you want a thicker cookie
I’ve made this recipe countless times and and with various small adaptations. So if you’d like a little thicker cookie, add two additional tablespoons of flour.
Common Cookie Baking Mistakes
Not measuring the flour properly – If you scoop your measuring cup into a bag or bin of flour, you’re likely over-measuring. You can either 1. spoon flour into the measuring cup or 2. use the cup to stir and shake up the flour prior to scooping and measuring, so that it isn’t packed.
Using partially melted butter – If you accidentally melted your butter to that it got too soft, you’ll need to chill the dough in the refrigerator for about 30 minutes before baking.
Not following the directions – This may come as a surprise to you, but the directions are written in a specific order and way for a reason. Combining the ingredients too soon, not using room temperature ingredients, or not setting the oven to 350 degrees, can completely alter the way these cookies turn out.
Cooling on the sheet – You should allow the cookies to rest on the baking sheet for a couple of minutes, but after that you’re going to want to transfer them to a cooling rack. This helps to not only prevent over-baking but also sets those crisp edges and keeps the middles soft.
Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx Ashley
- 1 cup + 2 Tbsp unbleached all-purpose flour
- 3/4 cup whole wheat flour
- 3/4 tsp baking soda
- 3/4 tsp salt*
- 1.5 sticks unsalted butter (3/4 cup), softened to room temperature
- 2/3 cup dark brown sugar
- 1/4 cup white sugar
- 1 large egg
- 1/2 Tbsp vanilla extract
- 1/2 cup dark chocolate chip
- 1/3 cup mini chocolate chips
- 1/2 cup chocolate chunks, optional
- Preheat oven to 350ºF and line large baking sheet with parchment paper; set side.
- In a medium bowl combine flours, baking soda and salt (see notes about flour); set aside.
- In large bowl of stand mixer or using electric hand mixer, beat softened butter for about 30 seconds on medium speed. Add in brown sugar and white sugar, beating on medium speed for about 30 seconds then increasing speed to medium-high for another 30 seconds to 1 minute, scraping down sides of bowl as needed. Add in egg and vanilla, mix on medium speed until combined.
- Add about half of the flour to mixing bowl, using sturdy spatula or spoon to gently mix and then start to incorporate using mixer on low speed. Add in the remaining flour, continuing to mix on low speed until almost combined.
- Fold in chocolate chips and chocolate chunks into cookie dough batter.
- Using a medium cookie scoop, making sure dough is packed, evenly distribue cookie dough onto lined baking sheet, spacing in rows of three and alternating with rows of two. Styling tip:press extra chocolate chips into top of cookies before baking.
- Bake cookies for 8-10 minutes, until edges are lightly golden. For softer cookies, check at 8 minutes and allow cookies to rest on baking sheet for 2-3 minutes. The middles may look a little soft but will set upon cooling. For crispier cookies, bake for 10 minutes. Once cookies have rested on baking sheet for about 2 minutes, use flat spatula to carefully transfer to wire rack. .
- If you’d like, top freshly baked cookies with a few more chips and flaked sea salt for extra deliciousness.
Slightly thicker cookies: If you’d like a little thicker cookie, add an additional 2 tablespoons of all-purpose flour.
Flour: You can use only all-purpose flour, but increase to 2 full cups and increase baking soda to 1 teaspoon. You can also use all whole wheat pastry flour (1 and 3/4 cups) while keeping baking soda the same as in recipe card.
Salt: make sure to use unsalted butter. If adding flaked sea salt, you can decrease to 1/2 teaspoon salt.
Storing: Place cookies in airtight container; best enjoyed in 2-3 days. Baked cookies freeze well – simply store in airtight container and allow to come to room temperature before enjoying.
To freeze cookie dough: scoop dough onto lined baking sheet (no need to space). Freeze lined baking sheet for 20 minutes, then transfer cookie dough to bag or container. To bake, you can add frozen cookie dough to baking sheet. Bake in preheated oven at 350ºF, bake for 10-12 minutes.