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! I tried your recipe today. My cookies didn’t spread out so they were very thick. I used an ice scooper. The butter did melt all the way. Could that be the issue? Thanks!
Oops I meant to say I used an ice cream scooper.
Mine didn’t spread either!
I am 8 months pregnant, made these yday and all but 2 are left….. 😋😋😋😋😋
Hey – you deserve ALL the cookies in the world….
Hulp!!! I’ve made these cookies so many times and though they taste fabulous, and by far the yummiest recipe, mine always turn into puddles and I don’t understand why?? I even froze half the batch this time to trial doing it that way and again puddly-mess. I don’t know why I can’t get this right, please help!!
Hi Lucy – does the batter look like mine does in the video???
Yep! Exactly the same until it hits the oven :/ Should I be using self-raising flour instead or something?
I stumbled across this recipe when googling for choc chip cookie recipes to make with my 2 year old.
OMG totally in love now! My son and I make these cookies once a week.
Will never use another choc chip cookie recipe again
Love hearing that Kat! Thanks for sharing your feedback! N x ❤
Hello Nagi!
I was curious, I know you don’t want the butter fully melted so it is transparent but… do you think this could be turned into a browned butter chocolate chip cookie?
YES YES YES! I tried that myself a few months ago when I was filming a brown butter recipe and had to make it multiple times 🙂 It’s SO GOOD!
These cookies are SO DAMN GOOD that I had just had to come here and let the world know! I mean me and my wife make your recipes all the time, but dang girl, these cookies had me like RIP
I’m eating one now as I write this….
HIGH FIVE!!!!
Hi Nagi
I don’t normally comment but I’m one of your regular readers. Love your writing, recipes and Dozer ! I have to let you know this is one amazing cookie recipe. I swapped out the milk chocolate chips for white choc chips and macadamia nuts. Reduced both sugars slightly to allow for the sweetness of white chocolate. Followed your baking instructions. Totally awesome. Your recipe will be my go-to from now on. Thank you for sharing.
Cheers Dorie
Hi Dorie, it’s so nice to hear from you! I’m so pleased you enjoyed this one, it’s my master-cookie-mix 🙂 I am sharing a white choc and macadamia version soon, it’s SO GOOD! N xx
Followed this recipe as-is and these cookies are pillows of magical goodness! Super soft and full of chocolate chips. I rarely deviate from my usual cookie recipe but will def be making these again. Second recipe of yours I’ve tried (other one was pulled pork!) and both were a success.
That’s terrific Courtney! Thanks for letting me know! N xx ❤️
Hi, i’m looking at a lot of recepues and these ones are the ones that took my attention, i’m kin to do them.
You are a queen with cookies.
I hope you do try them! They are SO GOOD!
These are insanely good Nagi! I am the sitting president of the biscuit/cookie fail club (a looooot of wasted cookie dough and/or rock hard biscuits which could be used as weapons) but now with your help I can happily resign or get impeached for failing to be a failure 🙂 and best of all embrace all things biscuity! Thanks as always for your super awesome recipes.
BA HA HA! Yes you are BOOTED out! New title – COOKIE QUEEN! 👑
These taste like the cookies I fell in love with from the Cookie Time store in Queenstown, NZ. Thank you for the recipe, I will definitely be making this on a regular basis 🙂
Oooh! I’m so pleased to hear that Siv, thanks for letting me know! N xx
How can I bake this brownie is a 9 x13 inch pan? Can I double all of the ingredients? How about the baking time? My kids love the brownies 🙂
-Jenni
Hi Jenni! Did you mean to put this question on this cookie recipe??? 😉
Hello Nagi and greetings from the Czech Republic! ☺ Just made your cookies and they are delicious and will be gone soon!!! Thank you so much! I used tbsp and made 24 nice size cookies. I was a little nervous, as I have never made cookies before, but it was so super easy with your recipe! I truly adore your site, your recipes, your style and sense of humour! You are simply the best! We also love your Singapore noodles and are excited to try more of your recipes! With love, Leela
WOW your first cookie!!! WHOOT!! So glad you loved it Leela, and thank you for your lovely message, so great to hear you’re enjoying my recipes! N xx
Delicious cookies, only had dark chocolate for the chips and for my taste half milk and half dark would be just right. I love that there’s no creaming butter and sugar, they’re not too sweet and have a gorgeous texture. Great recipe, thanks.
I’m so pleased to hear that Debbie! Thank you for letting me know! N xx
Your video is so funny! Hehe
This is just how I love chocolate chip cookies, SOFT!
Yummy with a cup of hot coffee, my other great addiction besides chocolate!
Thanks!
You’re speaking my language Malika. I am a shameless coffee addict! 😉 N xx
Hey Nagi,
Made these ones yesterday. I made small cookies using 1tbsp for each cookie. Batter needed no firming on a chilly morning in my neck of the woods. The batter was lucky to even make it to cookie form. Whole batch was devoured in the space of a day. Thanks for another winner. Given the tragic demise of my electric beaters a dump and mix recipe was just what the doctor ordered
YES!!!! I am so pleased you enjoyed these Katrina, thanks so much for letting me know you enjoyed it! I used to use an old Women’s Weekly butter creaming one but since I discovered the Cook’s version, NO MORE!! N xx
I made a white choc batch the following day just to double check that they were as delicious as I remembered, and they were completely devoured very rapidly! Thanks, this one will henceforth be my ‘go to’ cookie recipe 🙂 🙂
❤️❤️❤️❤️❤️ N xx
Wow! Easily the BEST chocolate chip cookie I have ever made. Of course, mine turned out to be M&M cookies since we were out of chips. Thanks Nagi for the BEST recipe blog I’ve found.
😂 High praise, thanks Amy!!! PS Bring on the M&M’s!
Could you update cooking time for smaller cookies – Kids like 3-4 cookie no mater the size – so smaller ones work better
Done!!!
Hi nagi: how did you know I hated creaming butter!?!? Made these cookies and they are gorgeously huge and not terribly sweet. I didn’t use up all of the dough (had to run to piano recital) so some of the dough will be baked after resting 24 hrs- will see how that affects texture. Thank you for this recipe! Ps: I think it’s sweet that dozer wants to work, too…
So glad it’s not just me! 😉 Works great after refrigerating the dough, but you’ll need to roll into balls (too firm to scoop up). And bake for 1 minute extra. So glad you enjoyed them Judy! N xx