Okay, so let me just say this right off the bat — cookies with chocolate chips pretty much run my kitchen. I mean, you know how some people have a signature dish? Mine is these cookies. I swear, if I had a dollar for every time someone asked, “Hey, when are you making those chocolate chip cookies again?” I could at least buy, like… two fancy lattes.
And honestly, these cookies were born out of one of those random afternoons when I was bored, the weather was kind of “meh,” and I just needed something sweet that made the whole house smell like a warm hug.
So yeah, that’s where this story starts.
Why I Love These Cookies So Much
I love this recipe because it’s simple. Like, real simple. No weird ingredients. No “special technique” that makes you feel like you’re trying out for a baking show. Just stuff you probably already have sitting in your kitchen.
And the dough? Oh man… the dough tastes amazing even before it hits the oven. I know, I know — you’re “not supposed” to do that, but I’m not gonna lie like I don’t swipe a little bit with my finger every time.
Plus, these cookies come out soft in the middle with just the right amount of crisp around the edges. You know that cookie texture that makes you go, “Okay, maybe I’ll just eat one more”… and then suddenly three are gone? Yeah. That kind.
Ingredients You Need
Here’s everything you need for the best cookies with chocolate chips ever. Super simple:
- 100 g butter (room temperature)
- 175 g sugar
- 1 egg
- A pinch of salt
- A few drops of vanilla essence
- 200 g flour
- 4 g baking powder (Royal yeast)
- 100 g chocolate chips or chopped chocolate bar
I usually go heavy on the chocolate because, well… chocolate. But you do you.
How I Make My Cookies With Chocolate Chips
Let me walk you through what I do in my kitchen. Nothing fancy, nothing complicated, just good vibes and good cookies.
1. Cream the butter and sugar
I grab a bowl, toss in the butter and sugar, and mix until it looks fluffy. Not perfect, just fluffy-ish. Sometimes I do this by hand when I’m trying to feel like I’m in an old-school movie, but a mixer works great too.
2. Add the egg, salt, and vanilla
Once the butter and sugar look right, I mix in the egg, a pinch of salt, and a splash of vanilla. The bowl usually starts smelling so good right here that I kind of want to stick my face in it. I don’t, but I think about it.
3. Add the flour and baking powder
I sprinkle in the flour and baking powder. No clumps, no rush, just slow and steady. The dough starts to come together, and honestly, it’s already worth eating.
(But we’re being responsible today. Kinda.)
4. Add the chocolate chips
This is the fun part. I throw in the chocolate chips like I’m blessing the bowl. Mix them in, give the dough a quick taste — I mean, who’s judging? — and try not to eat half of it before baking.
5. Roll into balls
I form little dough balls about the size of a ping-pong ball. Or sometimes a little bigger if I’m feeling dramatic. Place them on a baking tray with some space between them so they don’t squash into one mega-cookie… unless that’s your thing.
6. Bake
I slide them into a 350°F oven. They usually need around 10–12 minutes, but I check at 9 minutes because I get paranoid about overbaking. When the edges start looking lightly golden, that’s when I know they’re ready.
And when you pull them out? Oh man. Just try not to burn your mouth. I fail at this every time.
Tips That Make Life Easier
Here are a few little things I do when I want these cookies fast or I want them to hit that perfect soft-center sweet spot:
- If you’re lazy (me, often): Use a cookie scoop so all the cookies are the same size. Way quicker.
- If you want softer cookies: Take them out of the oven while the middle still looks a tiny bit pale. They firm up while cooling.
- If you want bakery-style edges: Let the dough chill in the fridge for 20–30 minutes.
- If you want extra chocolate puddles: Press a few chips on top right before baking.
Little tricks, big payoff.
Why These Cookies Are Always a Win
I swear, these cookies with chocolate chips work for everything — after-school snacks, sleepovers, Sunday baking, late-night cravings, break-up comfort, you name it.
Every time I make them, someone asks for the recipe, someone else asks for more cookies, and at least one person says, “Seriously, these hit the spot.”
And honestly? They really do.
Final Thoughts (and a tiny confession)
So here’s my final note: every time I bake these cookies, I tell myself I’ll pack them neatly, like one of those Pinterest-perfect people. And then… I eat three and suddenly the batch looks smaller than it should.
But hey — that’s the magic of homemade cookies. They don’t need to look perfect. They just need to taste good. And these? They absolutely do.
If you try this recipe, let me know how your cookies turn out. Or, you know, brag a little — I would.