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 🙋🏻♀️
- Oatmeal Raisin Cookies
- 3 Ingredient Peanut Butter Cookies
- Shortbread Cookies
- Anzac Cookies
- 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!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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!!
SaveSave
Hi Nagi, I opened my cupboards and realised I don’t have any choc chips! I’ve got the regular cooking chocolate blocks or melts, will either of them work?
Hi Linh, the choc chips are developed to not melt into the batter and hold shape. You could use the block chocolate and chop it up but you might find it melts into the cookie a little. N x
These are perfect! High altitude here (7200 ft), reduced the sugar a smidge to 3/4 cup, used 1 egg plus 1 yolk. Seriously addictive and delish. Thank you Nagi!
Hi Nagi, I don’t have a microwave. Would I be able to do this on the stovetop instead? Thanks
Hi Laura, yes you can, just make sure the butter isn’t too hot when using – let it cool slightly. N x
Another delicious recipe Nagi. You definitely have to cook one tray at a time as your recipe says. First time I made them I thought I’d shortcut and put both trays in at same time and they were too soft, second time I put one tray in at a time and they were delicious, thankyou Nagi xoxo
Yum… big, soft inside but crunchy out. Not too sweet which is great.Cooked a little longer but some were still a little undercooked. Prefer slightly under than over though. Easy recipe which is always good.
Hi Nagi! I LOVE these cookies but am never quite sure what to do with the leftover egg white – do you have any suggestions? 😉
Hi Felicity, you could make meringues! N x
I made these yesterday and they were delicious! (So delicious that I needed to sign up to your website and post this comment!!)
I’m wondering if you have any tips on how I can create the triple choc fudge version?
Can’t wait to try another of your recipes!
Hi Mel, pop a comment on my recipe request page – it’s something I’ll add to the list 🙂 N x
Thanks Nagi! I didn’t realise there was a recipe request page, I’ll definitely check it out. This could be dangerous – hehe!
Ps. I hope Dozer is feeling better
Nagi ,these cookies are the bomb!!
I have used and loved so many of your recipes .However I don’t enjoy baking …..🤦♀️
My daughter loves soft chocolate chip cookies and requested I make them for her birthday ….
Of course I said “yes”
Then quietly groaned about it later ……
That was BEFORE I made your cookies ….
They were the first things gone at her party …….
Everyones favorite ….
I loved them because they were so easy ….
Thank you Nagi …….what I absolutely love about all of your recipes I’ve tried is that the instructions are so detailed!!
I tried it and these are amazing restaurant quality chocolate chip cookies. I used a 1/4 cup ice cream scoop and got 8 cookies. My family said they looked professional. Thank you for sharing an amazing recipe. I’ll be using this one for now on.
I made them with gluten free flour and they are delicious but they are really large and flat, any ideas to get them a bit more puffier? More baking soda?
Hi Karina, unfortunately it would be because of the flour. I haven’t tested these with GF flour just yet sorry! N x
I’ve been searching for the perfect cookie recipe and I have finally found it! These are so easy to make and delicious. Thank you!
I’m so glad you love them Kate! N x
Made these using Marg’s recipe changes for high altitude and they were light and fluffy, my partner said they were perfect. Before cooling I ate one and I didn’t care for the texture, but as soon as they were completely cooled the texture had completely changed in the best way possible! I did use 1 cup of chocolate chips vs. 1 1/4 and it was quite enough.
This is so easy and delicious. My first attempt and turns out so good. Share the yummy cookies with my neighbour and received lots of praises. Even hubby says it’s better than other recipes I tried.
Turned out great thank you. First time baking cookies, so was thrilled that they were so easy. I only used a 1/4 tsp salt as I am am trying to cut down. According to the hubby they are very nice 🙂
These were fantastic!! After your amazing Pad Thai recipe, I came straight to your website when I wanted to make cookies and this recipe was a dream! So easy, no creaming butter and sugar and I ended up with perfect cookies! So thrilled I found your website. Highly recommend this recipe 🙂
My daughter and I have made these 3 times now, and everyone loves them. They are super soft. I get 14 out of mine.
table or cooking salt?
found them salty
Hi Kim, sorry you found them salty – I always use cooking salt – table salt is a finer grain so you’d need half the amount. N x
Whenever I want to try a dish your website is the first that I go too. I love your chocolate brownies I think I’ve made them 6/7. Now I’m addicted to your soft cookie recipe
Hey Nagi! So I’m at high altitude right now (over 2600m) and so I tried the suggestions of reducing sugar and just using 1egg + 1yolk and it worked well at 180C, but 5min one side turn 3min other. Longer and the edges would have gone past golden brown. They’re still divinely soft (you definitely want to ensure they rest of the tray – not enough trays and my first batch I took off and the center is cooked… Barely!) And I don’t miss the sugar either. I also used aluminum foil instead of parchment paper (less smoke) and they slide off easily. Thanks for yet another successful baking afternoon 🙂
I’m so glad they worked for you Lara!! N x
This is amazing! The cookies were soft and chewy in the middle. Going to make this regularly. Thanks Nagi!
Tasted amazing!!! Love!
My cookies kinda flattened out too much, think I needed to make them more into a round ball to get them to look like the photos? Tasted amazing though.
Do you think I can use oatmeal flour instead of plain flour? Just looking for a “healthier” substitute 🙂
Hi Tash, oatmeal will change the texture here unfortunately – N x
Just tried variation with blending 3/4c oats to make the oat flour and we all really loved it. It’s really delicious!