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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.
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Préparation 10 minutes
Cuisson 12 minutes
Temps total 22 minutes
Portions: 12 cookies
Plat: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Préparation Notes

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

Préparation
 

Preparation
  1. 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
  1. Melt the unsalted butter in a microwave-safe bowl for about 20-30 seconds until just melted. Let it cool for a minute.
  2. Add granulated sugar and brown sugar to the melted butter and mix until smooth and creamy.
  3. Crack one large egg into the mixture and pour in the vanilla extract. Whisk until fully combined.
  4. In another bowl, sift together the all-purpose flour and baking soda.
  5. Gradually fold the dry mixture into the wet mixture until just combined to avoid tough cookies.
  6. Gently fold in the semi-sweet chocolate chips.
Baking
  1. Drop spoonfuls of cookie dough onto a baking sheet, leaving about two inches of space between each.
  2. Bake for 10-12 minutes until edges are golden and centers are soft.
  3. Let cookies cool on the baking sheet for a few minutes before transferring them to wire racks.

Notes et conservation

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.