Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
Cooking Secrets
- Use room temperature butter for better mixing and a softer texture.
- Don’t overbake; the cookie will continue to cook slightly after you take it out.
- Add a pinch of salt to balance the sweetness and enhance the flavors.
Ingredients 0/7
Why You'll Love Making This
This recipe is perfect for those moments when you want a sweet treat but don’t need a whole batch. It’s quick, satisfying, and just the right size to curb your cravings without any guilt. Plus, it’s easy to customize with your favorite mix-ins.
Directions
Lightly heat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a small bowl, cream together the butter and sugar with an electric mixer until smooth and fluffy. Then, add the flour, salt, baking powder, and vanilla extract, mixing everything until it comes together. Fold in the chocolate chips gently. Shape the dough into one big cookie and place it on the prepared sheet. Pop it in the oven and bake for about 9 to 12 minutes, or until the edges look set and have turned a nice golden color. Let it cool for a bit before digging in!
99
people cooked this recipe
Serving Advice
Enjoy warm with a glass of milk or a cup of tea for a cozy snack. You can also top it with a small scoop of vanilla ice cream or a drizzle of chocolate sauce to make it extra special.
How To Save Leftovers
If you want to save it for later, wrap the cookie tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to two days or in the fridge for about a week. Reheat gently before serving to bring back the softness.
Frequently Asked Questions
Can I use salted butter instead of unsalted butter?
Yes, but skip adding extra salt to avoid making it too salty.
How do I store leftovers?
Store the cookie in an airtight container at room temperature for up to 2 days.
Can I add nuts or other mix-ins?
Absolutely! Chopped nuts or dried fruit can be folded in with the chocolate chips.
What if I don’t have baking powder?
The baking powder is optional; the cookie will still turn out fine without it.
Can I make this recipe without an electric mixer?
Yes, just cream the butter and sugar with a spoon or whisk until smooth and fluffy.
How do I know when the cookie is done baking?
The edges should look set and golden, usually after 9 to 12 minutes.
Can I substitute the all-purpose flour with another type?
All-purpose flour works best, but you can try whole wheat for a denser cookie.
Is it okay to skip the vanilla extract?
Yes, vanilla adds flavor but isn’t necessary for the cookie to turn out well.
