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Easy Cookies Recipe

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This classic easy cookies recipe delivers soft, chewy cookies with crispy edges every single time. Made with simple pantry ingredients in just one bowl, these versatile cookies are perfect for beginners and experienced bakers alike. Customize with your favorite mix-ins or keep them wonderfully simple.

Ingredients

Scale
  • 2¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1½ cups chocolate chips (optional but highly recommended)

Instructions

  1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
  2. Combine dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside while you prepare the wet ingredients.
  3. Cream butter and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric mixer on medium speed for 2-3 minutes until light and fluffy. This step incorporates air and creates a better texture, so don’t rush it.
  4. Add eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until fully combined. Scrape down the sides of the bowl with a rubber spatula to ensure everything is incorporated.
  5. Incorporate dry ingredients: Add the flour mixture to the butter mixture in two additions, mixing on low speed just until the flour disappears. Don’t overmix or your cookies will be tough. The dough should look thick and slightly sticky.
  6. Add mix-ins: If using chocolate chips or other add-ins, fold them into the dough with a spatula or wooden spoon until evenly distributed throughout.
  7. Scoop the dough: Using a cookie scoop or two spoons, drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart (they’ll spread during baking).
  8. Bake: Place in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown but the centers still look slightly underdone. They’ll continue cooking on the hot pan after you remove them.
  9. Cool on pan: Let cookies cool on the baking sheet for 5 minutes (this is crucial—they’re too soft to move immediately). This resting time allows them to set properly.
  10. Transfer and finish cooling: Use a spatula to carefully transfer cookies to a wire cooling rack to cool completely. Or, if you’re like most of us, enjoy one while it’s still warm and gooey!

Notes

  • Room temperature ingredients matter: Softened butter and room-temperature eggs incorporate more evenly and create better texture.
  • Don’t overbake: Cookies should look slightly underdone in the center when you remove them. They’ll firm up as they cool but stay soft inside.
  • Chill dough if needed: If your dough seems too soft or your kitchen is warm, refrigerate the dough for 30 minutes before scooping. This prevents excessive spreading.
  • Rotate baking sheets: If baking two sheets at once, rotate them halfway through baking for even browning.
  • Fresh baking soda: Check expiration dates! Old baking soda won’t work properly.

Nutrition

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