Quick Chocolate Chip Cookies
These Quick Chocolate Chip Cookies are easy to make and filled with rich, gooey chocolate chips, making them a perfect treat for any occasion.
Ingrédients
Main Ingredients
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 cup unsalted butter (room temperature)
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 cup semi-sweet chocolate chips
Substitutes and Alternatives
- For flour: gluten-free flour blend For gluten-free version
- For butter: coconut oil or vegan butter For dairy-free version
- For sugars: coconut sugar For a healthier option
- For chocolate chips: dark chocolate or white chocolate For variety
Instructions
Preparation
- Start by ensuring your counter is clear and clean. Gather all your ingredients and tools, including mixing bowls, measuring cups, and a baking sheet. Preheat your oven to 350°F (175°C).
Making the Cookie Dough
- Melt the unsalted butter in a microwave-safe bowl for about 20-30 seconds until just melted. Let it cool for a minute.
- Add granulated sugar and brown sugar to the melted butter and mix until smooth and creamy.
- Crack one large egg into the mixture and pour in the vanilla extract. Whisk until fully combined.
- In another bowl, sift together the all-purpose flour and baking soda.
- Gradually fold the dry mixture into the wet mixture until just combined to avoid tough cookies.
- Gently fold in the semi-sweet chocolate chips.
Baking
- Drop spoonfuls of cookie dough onto a baking sheet, leaving about two inches of space between each.
- Bake for 10-12 minutes until edges are golden and centers are soft.
- Let cookies cool on the baking sheet for a few minutes before transferring them to wire racks.
Notes
Store cookies in an airtight container for up to a week or freeze for up to three months. If dough is too warm, chill for 10-15 minutes before baking.