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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Hi Navi, love all your recipes thanks! What brand of ice cream scoop do you have?
Incredible recipe! First batch last week were amazing. I just cooled some lemon and white choc using this recipe and method, just adding 2tbsp lemon juice and zest of 2 lemons, so pleased. The dough is light and fluffy, makes the perfect soft biscuit. Thanks Nagi
YUM!!! N x
I’ve made a lot of choc chip cookies and this recipe would have to be the winner!
Thanks Nagi for yet another go-to recipe – talk about versatile and easy and quick to make! I’ve made the recipe as written, which worked well. I didnt have enough chocolate chips left for a 2nd batch so instead used 1/2 choc chips and half chopped almonds and those cookies were great too. Today, I had no chocolate chips at all, so instead I added the zest of 1 lemon and 1/3 cup of dessicated coconut and then added about 1/3 cup of dried cranberries to half of the dough, using walnut sized balls of dough to make smaller lemon/coconut or lemon/coconut/cranberry cookies. Both also worked really well! Will have to think of some other flavour combinations now…
Delicious cookies thanks Nagi.
I really need to read the recipe properly. I flipped one batch of cookies before cooking the remaining couple of mins. I thought this is a first. Derrr… reread…. Turn the baking tray!
Just made them for a staff fund raising morning tea tomorrow. They look and smell so good. They are so big!!! Thanks Nagi!
Loved the gooey-ness of these cookies, so very delicious and the cookie dough flavour is mouth watering. Yummy
Dear Nagi, you are a genius! This recipe is perfection 🙂 Your tips and tricks are on point and I am loving following you! Thank you for sharing <3
I live in South Africa so cake and self raising flour we find at every corner and plain/ all purpose feels like it needs to be imported, its that uncommon. How do I adapt the recipe? It’s not majorly different but I would loooove to be able to follow your amazing recipes to the T!
You are awesome Nagi!
Hi Cheri, you can use cake flour when Nagi mentions all purpose – it will work 🙂 Think it is more of a country to country naming convention. I am from SA and miss the range of flours we have there! xxx
I have had soooo many cookie flops (think hard little blobs of dough 😫 ) and now I know it may be the US recipe measurements I was using. Anyway I had given up making any cookies except Anzacs – but these caught my eye today and I was craving chocolate cookies pretty bad and I’m super happy to report that they are amazing!! Sweet but not too sweet, salty… I used dark Lindt 70% chocolate cut up into small shards. Thanks for restoring my faith in baking cookies, Nagi!
Had to make large cookies for a kindy trike-a-thon…these turned out a treat. Taste great and look really professional. Just perfect! Thank you Nagi for another winner!🤗
Wahoo, sounds like you nailed it! N x
These are the best.
Made these for Valentine’s Day today; absolutely amazing! Soft and chewy, not too sweet; will def be a repeat/fave!
How do you measure the flour? Dip cup into the flour or spoon it into the cup? Dipping gets more flour in the cup.
Hi Barbara, the most accurate way to measure is by weight as that’s a constant. If you click the metric toggle on my recipe, you’ll get the measurements in mls and grams 🙂 N x
I’m having one of my monthly days if you know what I mean but promised if my kids did well at school I would make them .M&M cookies. I’m tired, exhausted and I feel like I’m having contractions all over again so to stumble across this recipe was life-changing. I love the salty sweetness of the dough and I used mini M&M’s instead of chocolate chips which worked perfectly. Thank you also for the tip of measurement sizes as I am Australian but currently living in the states and did not know this was the case. This will become a staple cookie recipe in our household
OMG these are truly bad things. I used dark chocolate chips. Will probably have to make them again just to be sure. Thanks Nagi
This will now be my go to chocolate chip recipe. Thank you for sharing all the tips 🙂
My oh my i just had 3 choc chip with my coffee just right after they cool down! The did not look as perfect as yours but they were sooo yummmy!!!
This cookie is soooo good just like every other recipe you have.
You are the bestttttt