Here’s a classic chichocolatep cookie recipe 🍪 — crispy edges, soft center, and super easy to make.
Ingredients (makes ~12–15 cookies)
- ½ cup (115 g) butter, softened
- ½ cup brown sugar
- ¼ cup white sugar
- 1 large egg
- 1 tsp vanilla extract
- 1¼ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup chocolate chips
Instructions
- Preheat oven
- Preheat to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix wet ingredients
- Cream butter, brown sugar, and white sugar until smooth.
- Beat in the egg and vanilla.
- Mix dry ingredients
- In another bowl, whisk flour, baking soda, and salt.
- Combine
- Gradually mix dry ingredients into the wet mixture.
- Fold in chocolate chips.
- Shape cookies
- Scoop tablespoon-sized dough balls onto the baking sheet, spaced apart.
- Bake
- Bake 10–12 minutes until edges are golden and centers look slightly soft.
- Cool
- Let cookies cool on the tray for 5 minutes, then move to a rack.
Tips for perfect cookies
- Chill dough 20–30 minutes for thicker cookies
- Add a pinch of sea salt on top before baking for extra flavor
- Don’t overbake — they firm up as they cool
If you want, I can give you a super chewy version, a crispy version, or a small-batch recipe using just one bowl.
