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chewy chocolate chip cookies
Mirha Pretty

Chocolate Chip Cookie Recipe

These Chocolate Chip Cookies are soft in the center, slightly crisp on the edges, and packed with melty chocolate chips. They come together fast with simple pantry ingredients—no fancy steps, no stress. Chill the dough if you want thicker, bakery-style cookies. Perfect for dessert, snack time, or “just one more cookie” moments.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24
Course: Dessert
Cuisine: American
Calories: 189
Ingredients Method Notes

Ingredients
  

  • 1/2 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup chocolate chips semi-sweet
  • 1 tbsp milk optional, for softer cookies

Method
 

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Cream butter, granulated sugar, and brown sugar until light and fluffy.
  3. Mix in egg and vanilla until smooth.
  4. Stir in flour, baking soda, and salt just until combined (don’t overmix).
  5. Fold in chocolate chips (and milk if using) evenly.
  6. Scoop 1–1.5 tbsp dough balls onto tray, spaced apart.
  7. Bake 9–11 minutes until edges set and centers look slightly underbaked.
  8. Cool on tray 5 minutes, then move to a rack to finish cooling.

Notes

  • For thicker cookies, chill the dough 30–60 minutes before baking.
  • Pull cookies when centers look soft—carryover heat finishes them perfectly.
  • Swap some chips for chopped chocolate chunks for extra melty pockets.
  • Store airtight 4–5 days, or freeze baked cookies up to 2 months.

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