Here’s an easy “can’t stop baking these” cookie recipe—soft in the middle, lightly crisp around the edges, and made with simple ingredients.
🍪 Can’t Stop Baking These Cookies
Ingredients
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups (190 g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (170 g) chocolate chips
Instructions
- Heat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream the butter and sugars together until smooth and fluffy, about 2–3 minutes.
- Add the egg and vanilla and mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture. Mix just until combined—don’t overmix.
- Fold in the chocolate chips.
- Scoop the dough into balls, about 1½ tablespoons each, and place them several centimeters apart on the baking sheet.
- Bake for 9–12 minutes, until the edges are lightly golden while the centers still look slightly soft.
- Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack.
✨ Extra tip
For thicker, chewier cookies, refrigerate the dough for 30–60 minutes before baking. Sprinkle a tiny pinch of flaky salt over the warm cookies for an especially good sweet-and-salty finish.
If you tell me whether you prefer soft & chewy, crispy, oatmeal, or chocolate-chunk cookies, I can tailor the recipe.
