Try this Easy Cookie Recipe for soft, chewy chocolate chip cookies made with simple ingredients you already have.

Scale

Preheat oven & prepare baking sheet
Preheat your oven to 350°F (≈ 175°C). Line a baking sheet with parchment paper, or use a silicone baking mat.
Combine dry ingredients
In a medium bowl, whisk together flour, baking soda, and the ½ teaspoon salt. Set aside.
Mix wet ingredients
In a larger bowl, mix the melted butter, granulated sugar, and light brown sugar until smooth. Let the butter cool slightly if it’s very hot so it doesn’t cook the egg.
Add egg & vanilla
Beat in the egg and vanilla extract until well combined.
Incorporate dry into wet
Gradually add the dry mixture to the wet, stirring just until everything is combined. Avoid overmixing, which can make cookies tough.
Fold in chocolate chips
Stir in the milk and dark chocolate chips.
Optional chilling
For thicker cookies and better flavor, cover the dough and refrigerate for 30 minutes to an hour. If you’re short on time, even 15‑30 minutes will help.
Portion & bake
Scoop cookie dough onto the prepared sheet (tablespoon to tablespoon‑and‑a‑half size, depending on how big you want). Leave enough space between them as they’ll spread. Bake for 9‑12 minutes or until edges are golden and centers still look slightly soft.
Finish & cool
Remove from oven and immediately sprinkle with flakey salt. Let cookies sit on baking sheet for 2‑3 minutes, then transfer to wire rack to finish cooling. The centers will set as they cool.

Butter should be melted but not so hot it cooks the egg; room‑temperature wet ingredients help mixing evenly.

Brown sugar adds moisture and chew; granulated sugar gives structure and light crisp. Balancing both is key.

Slight underbaking yields softer centers; cookies continue to firm up after they come out.

Spread depends on dough temperature; chilled dough spreads less.

Flakey salt at the end is optional but adds pleasing contrast in texture and flavor.

Keywords: Cookie Recipe