Best Chocolate Chip Cookie Recipe - Easy 30-Minute

This is the chocolate chip cookie recipe I make when I want a batch that disappears fast. It gives you crisp edges, chewy middles, and plenty of melted chocolate in every bite.

The dough comes together in one bowl, no mixer needed. You can scoop and bake right away, no chilling, and they're done in about 12 minutes.

If you've had cookies that spread too thin or turn out cakey, this recipe fixes both problems. The butter is melted, not creamed, and there's an extra egg yolk for chew.

About the Ingredients

1 3/4 cups (220g) all-purpose flour

Plain flour works best. If you only have bread flour, use it, the cookies will be slightly chewier.

1/2 teaspoon baking soda

Make sure it's fresh, or your cookies won't spread properly. Test by dropping a pinch in vinegar, it should fizz.

1/2 teaspoon salt

Use fine salt, not coarse. If you use kosher, increase to 3/4 teaspoon.

1/2 cup (1 stick, 113g) unsalted butter, melted

Melt the butter and let it cool for 5 minutes. If it's too hot, it will cook the eggs.

1/2 cup (100g) granulated sugar

White sugar helps the edges crisp up.

1/2 cup (100g) packed brown sugar

Brown sugar adds moisture and chew. Use light or dark, dark gives a deeper flavor.

1 large egg plus 1 egg yolk

The extra yolk makes the cookies chewier. If you're out of eggs, you can use one whole egg, but they'll be less chewy.

1 teaspoon vanilla extract

Real vanilla is best, but imitation works fine.

1 1/2 cups (270g) semisweet chocolate chips

Use good quality chips, like Guittard or Ghirardelli. You can also chop a chocolate bar for puddles of chocolate.

Step-by-Step Instructions

1. Preheat and prep

Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.

2. Whisk the dry ingredients

In a medium bowl, whisk the flour, baking soda, and salt together. Set aside.

3. Mix the wet ingredients

In a large bowl, stir the melted butter, granulated sugar, and brown sugar until well combined. The mixture should look smooth.

4. Combine wet and dry

Pour the dry ingredients into the wet mixture. Stir with a wooden spoon or spatula until just combined. A few streaks of flour are fine.

5. Add the chocolate

Fold in the chocolate chips with a spatula. Don't overmix, just until they're evenly distributed.

6. Scoop the dough

Scoop rounded tablespoons of dough (about 1.5 tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart.

7. Bake

Bake for 10-12 minutes, until the edges are golden brown and the centers look slightly soft. The tops should be set.

8. Cool and serve

Let the cookies cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely. They'll firm up as they cool.

How to Store CookieRecipes

Tips & Tricks

• Measure the flour correctly. Spoon it into the cup and level it off, don't scoop with the cup or you'll pack in too much and get dry cookies.
• Don't overmix the dough. Stop as soon as the flour disappears, or the cookies will be tough.
• Space the dough balls 2 inches apart. They spread, and if they're too close, they'll run into each other.
• Pull them out when the edges are golden brown and the centers look slightly underdone. They'll finish setting on the hot pan.

Frequently Asked Questions

Delicious Variations

• Swap the chocolate chips for white chocolate and add 1/2 cup dried cranberries.
• Add 1/2 cup chopped pecans or walnuts along with the chocolate chips.
• Use peanut butter chips instead of chocolate for a different flavor.

Bake a batch today. You'll have warm cookies in about 30 minutes. Dinner's done. Go put your feet up.

Best Chocolate Chip Cookie Recipe – Easy 30-Minute

Crispy edges, chewy centers, and gooey chocolate in every bite. This easy chocolate chip cookie recipe takes 30 minutes from bowl to oven.

15 minPrep time12 minCook time24Servings180 kcalCalories

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🧂 Ingredients

• 1 3/4 cups (220g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick, 113g) unsalted butter, melted
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed brown sugar
• 1 large egg plus 1 egg yolk
• 1 teaspoon vanilla extract
• 1 1/2 cups (270g) semisweet chocolate chips

📋 Instructions

1. 1Preheat and prep — Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
2. 2Whisk the dry ingredients — In a medium bowl, whisk the flour, baking soda, and salt together. Set aside.
3. 3Mix the wet ingredients — In a large bowl, stir the melted butter, granulated sugar, and brown sugar until well combined. The mixture should look smooth.
4. 4Combine wet and dry — Pour the dry ingredients into the wet mixture. Stir with a wooden spoon or spatula until just combined. A few streaks of flour are fine.
5. 5Add the chocolate — Fold in the chocolate chips with a spatula. Don't overmix, just until they're evenly distributed.
6. 6Scoop the dough — Scoop rounded tablespoons of dough (about 1.5 tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart.
7. 7Bake — Bake for 10-12 minutes, until the edges are golden brown and the centers look slightly soft. The tops should be set.
8. 8Cool and serve — Let the cookies cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely. They'll firm up as they cool.

👨🍳 Chef's Note: These cookies are best fresh, but they're still great the next day. Store them with a slice of bread to keep them soft.

Servings: 24

Cuisine: American

Course: Dessert

Easy Recipes for Everyday Cooking15 minutes12 minutes32 minutes

Nutrition (per serving): 180 kcal · 2g protein · 24g carbs · 9g fat