A terrific chocolate chip cookie recipe that is dangerously easy and makes soft, buttery cookies! No creaming butter, no beater required, no refrigeration, no rolling dough into balls and these are not too sweet. The hardest part is waiting for the cookies to cool. Watch the video and see my mother getting in trouble for trying to swipe one off the tray!
Chocolate Chip Cookie recipe
A long awaited reader request…. I’ve lost count of the number of times I’ve had people writing in asking for my chocolate chip cookie recipe!
In truth, I was sitting on it because I wanted to make sure I tested it properly for different measures in different countries. If you’ve ever tried a cookie recipe written by someone in another country and had it fail miserably, chances are that it’s because of the difference in cup, tablespoon and teaspoon measures between countries. As an example, 1 standard Australian cup of flour is 150g/5.3 oz whereas 1 standard US cup is 120g / 4.5 oz.
For most recipes, the difference between measures is not enough to affect the recipe or the difference is proportional across the whole recipe so it still works fine. However, for baking recipes, you really have to be careful. Especially cookies and cakes.
So that’s a little tip for you when using baking recipes – check the country of origin of the writer. If it’s not your country, proceed with caution! 😉
Oh – in case I forgot to make it really clear – yes I’ve tested this recipe using Australian & rest of world cups (all exc US are very similar) and US cups and weight measures.
Oh – and this is based on a Cooks’ Illustrated tried and tested recipe. That always helps!
This chocolate chip cookie recipe may be a little different to most you’ve come across. It’s unique in that there’s no creaming butter, no electric beater is required, there’s no refrigeration of the dough (unless it’s stinking hot where you are!) and there’s no rolling dough.
Dump and mix. The batter will be quite soft at first because of the melted butter, but after 5 minutes or so, it firms up into a soft dough that can be scooped onto the baking tray and it holds its form perfectly. Using an ice cream scooper with a lever (seriously handy kitchen utensil – cookies, pancakes, MEATBALLS), it’s super quick to dollop the dough into perfect round mounds that spread into beautiful round cookies.
I’ve tried to capture how soft these cookies are in the recipe video (below the recipe). I hope I’ve succeeded. I also hope I’ve succeeded in showing you how straight forward these are to make.
Dangerous. I should have called these Dangerous Choc Chip Cookies.
Happy weekend everyone! – Nagi xx
For Cookie Monsters 🙋🏻♀️
Byron Bay copycat cookies – Choc Chunk, White Choc Macadamia and Chewy Choc Fudge
PS That moment when I smack my mother’s hand in the video….. I have been wanting an excuse to do that all my life….
PPS This recipe makes big cookies about 10cm/4″ wide. I have a cookie baking session planned this weekend and plan to test out different sizes for bake times and will update the recipe! <– Said baking session took place, recipe updated for directions for small cookies!
PPPS I don’t know why it is but my recipes always seem to come out with odd numbers. This recipe makes 13 cookies. THIRTEEN. My trays fit 6 each perfectly. Which means I have to have a third tray…..for just ONE cookie. 🙄
Watch how to make it
Soft Chocolate Chip Cookies recipe video!
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Soft Easy Chocolate Chip Cookies
Ingredients
- 1 3/4 cups plain / all purpose flour
- 1 tsp salt
- ½ tsp baking soda (bi carb soda)
- 175g / 12 tbsp unsalted butter , cut into 2 cm/ 4/5″ cubes (1.5 US sticks / 6 oz)
- 1/2 cup brown sugar , packed (light or dark) (Note 1)
- 1/2 cup caster sugar (US: granulated sugar)
- 1 egg
- 1 egg yolk
- 2 tsp vanilla extract
- 1 1/4 cups chocolate chips , separated (US: semi sweet chocolate chips or chunks)
Instructions
- Preheat oven to 180C / 350F (standard) or 160C/320F (fan / convection). Place oven shelf in the middle of the oven.
- Line 2 trays with baking / parchment paper.
- Whisk the flour, salt and baking soda in a bowl.
- Place the butter in a large heatproof bowl. Microwave until the butter is almost fully melted (25 sec for room temp butter, 40 sec for fridge cold butter on high).
- Whisk to finish melting the butter. (Note 2)
- Add brown and white sugar, whisk energetically for 15 seconds.
- Add egg, yolk and vanilla, whisk well for 15 seconds.
- Add flour mixture and mix until flour is almost fully incorporated.
- Add 1 cup chocolate chips, stir to disperse and flour is fully incorporated. Batter will be quite loose.
- Stand for 5 minutes for batter to firm up a bit so it is scoop-able into mounds. (Note 3)
- LARGE COOKIES: Scoop up a level ice cream scoop / 3 tbsp / 1/4 cup (Note 4) and place on baking trays 5cm / 2″ apart – 13 balls. Top with remaining choc chips (these remain on surface once baked = prettier).
- SMALL COOKIES (26 – 30): Scoop up 1.5 tbsp (heaped tbsp measure) OR 1/2 an ice cream scoop (this works well). Place on baking trays 4cm / 1.75″ apart, top with choc chops.
- Bake 1 tray at a time. LARGE COOKIES: Bake for 8 minutes, then rotate the tray and bake for 3 minutes (11 minutes in total). SMALL COOKIES: Bake 6 minutes, turn then bake 3 minutes (9 min total). The cookies should be just golden on the edges and pale golden on top. They will be slightly puffed up.
- Cool on the tray – they finish cooking. They will lose the puffiness while resting. Dig in and get your cookie fix!
Recipe Notes:
Nutrition Information:
Life of Dozer
At the coffee shop responding to messages and recipe questions on my site…..and Dozer wanting to know what I’m writing. That’s a nice way of saying he’s being annoying, shoving his face onto my computer!!
Cookies Are nice but YOU Are NOT…. Samacking your MUM is NOTON, NO, NO, IF I WAS THERE I WOULD HAVE MEASURE WOODEN SPOON ON YOUR BOTTOM.You know My Cat Would do the same as Doza does to YOU. Even when reading Newspaper She WOUL Pull, RIP Or flop her self on top of paper. Tonight am going with friends to Asian restaurant for Dinner, Happy! They went to Singapore to see Family and return trip was horra. Plane Had to make return to the AirPort and from 0530 Pm they Were left there until 05 AM, than on to hotel and 24 hrs later to Melb. Nancy got sick, flu and 02 weeks later is on mend so having catching up. Tommorow am off to monthly art and Craft Market , Happy! New privat baker, he is From Russia and wife Germany, beautiful bread, and ROLLES with potato etc., nice. Have good w/ End. Vera.
BA HA HA!!! I just had a vision of you bursting into my house with a wooden spoon to smack me – HA HA HA!!!
Hi Nagi, I understand NZ measurements are different to OZ is that correct.
Love all your recipes😋
Hi Linda! The NZ Measurements are the same as Australia with the exception of tablespoons – the standard NZ tablespoon is 15 ml whereas it is 20 ml here. But there are no tablespoons in this recipe! 🙂 N xx
I’ve been dreaming about these chocolate chip cookies! Oh, my! They are sheet bliss! Is it bad if l hide from my little ones and eat a big batch all by myself? I guess it is… naughty mummy!!!
You have GOOD dreams. I never drew about food!
Big and soft chocolate chip cookies are my favorite! Thanks for the tips, Nagi 🙂
ME TOO!!!!
hey nagi’s mama: i would’ve done the same thing!!
And I wold smack your hand away too!!!! 😉 N xx
Hi Nagi. I am trying to make sure that the measures you list equate to US measurements as you advise. In your description you list US measures 1 cup = 120 g. That would equate to just shy of 1 cup of each sugar and 2.209 cups of flour. Would this be correct?
Hi Kay! You can follow the recipe as it is. So if you are in the US, use the cups you have – which will be US cups – for all the ingredients listed in cups and you will be fine. No need to do any calculations! The reason is that all the ingredients you measure out will be a bit less than using Australia cups so the overall recipe still comes out the same. Also the other thing is that I have found that this recipe is rather forgiving – I used US cups for flour, Aussie cups for sugar, one small egg and one large yolk etc etc and it has always worked out. Even all the times when I was adjusting the original Cook’s Illustrated recipe, I never had a fail, just slightly different outcomes. Hope that helps! N xx
Nagi, why are you doing this to me?? Now I won’t rest until I’ve made these cookies with my kids. That shot of you hitting your mama’s hand totally spiced up the video. You two seem to have a great relationship. And look at all that melty chocolate!
Seriously – I have been waiting for an excuse to do that MY WHOLE LIFE!!!! 😉
Thank you so much for the SOFT chocolate chip cookie recipe. My son loves soft cookies, so I can’t wait to try these. You always have wonderful recipes!
Thanks for your lovely message Nancy! I do hope you get a chance to try these. Mustn’t deprive your son! 😉 N xx
Hi Nagi. Chocolate chip is one of my favorite cookies and they must be soft. I have scoops in various sizes and you are so right, they come in handy for many things. The picture of Dozer made me laugh, my male dog has the annoying habit of plopping his head on my keyboard!
EXACTLY what Dozer does when I’m in the middle of typing!!! It is SO ANNOYING! / Cute