Quick chocolate cookies recipe

Quick chocolate cookies recipe

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  • Recipes
  • Dish type
  • Biscuits and cookies
  • Cookies
  • Chocolate chip cookies

These quick and easy, soft chocolate cookies are ready to serve in about 30 minutes!

3 people made this

IngredientsServes: 12

  • 150g caster sugar
  • 55g butter, softened
  • 1 egg
  • 1 teaspoon vanilla extract
  • 125g plain flour
  • 20g cocoa powder
  • 1/2 teaspoon bicarbonate of soda
  • 1/4 teaspoon salt
  • 100g chocolate chips

MethodPrep:15min ›Cook:10min ›Ready in:25min

  1. Preheat oven to 200 C / Gas 6. Line a baking tray with baking parchment.
  2. Mix sugar, butter, egg and vanilla together in a large bowl. Mix flour, cocoa, bicarbonate of and salt in a small bowl.
  3. Beat flour mixture into sugar mixture slowly until well-combined, about 2 minutes. Stir chocolate chips into mixture.
  4. Spoon mixture onto the baking tray, spaced about 5cm apart.
  5. Bake in the preheated oven until edges are crisp, 10 to 12 minutes. Cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.

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Make Just Two Chocolate Chip Cookies with This Recipe

Spring is around the corner, but it’s still really cold outside. I find myself craving a warm cookie from time to time, but I really don’t want an entire batch lying about. So this recipe for just two chewy, gooey chocolate chip cookies is totally brilliant!

Joanna Goddard pointed out this recipe and I couldn’t help but share it here too. This recipe is quite quick and easy, and yet it turns out a pair of truly chewy and delicious chocolate chip cookies.

This could hit the spot when the craving for a winter sweet hits, or when you want to bake up a small treat with a child. It’s definitely going on my must-try list!

Faith is the Editor-in-Chief of Kitchn. She leads Kitchn's fabulous editorial team to dream up everything you see here every day. She has helped shape Kitchn since its very earliest days and has written over 10,000 posts herself. Faith is also the author of three cookbooks, including the James Beard Award-winning The Kitchn Cookbook, as well as Bakeless Sweets. She lives in Columbus, Ohio with her husband and two small, ice cream-obsessed daughters.


  • 14 ounces assorted dark, milk, or white chocolate (not commercial chips), roughly chopped (2 1/2 cups 395g)
  • 12 1/2 ounces all-purpose flour (2 3/4 cups, spooned 355g), such as Gold Medal
  • 8 ounces unsalted butter (2 sticks 225g), soft but cool, about 65°F (18°C)
  • 7 1/4 ounces white sugar (1 cup 205g)
  • 8 ounces light brown sugar (1 cup, gently packed 225g)
  • 1/2 ounce vanilla extract (1 tablespoon 15g)
  • 2 teaspoons (8g) Diamond Crystal kosher salt, plus more for sprinkling for table salt, use about half as much by volume or the same weight
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon grated nutmeg
  • 1 large egg (about 1 3/4 ounces 50g), straight from the fridge

More Of Our Favorite Cookie Recipes

    — Oatmeal raisin cookies that are soft in the middle, a little chewy on the outside and full of warm flavors like cinnamon and vanilla. — We love these easy double chocolate cookies with butter, cocoa powder and extra chocolate chunks. — I love the spiciness of these ginger cookies and they can be made in under 30 minutes. — Delicious peanut butter cookies that are naturally free of flour, butter, and dairy. — See how to make safe-to-eat edible cookie dough in five delicious variations including chocolate chip cookie dough, double chocolate chip, peanut butter, oatmeal cookie, and snickerdoodle.

Using electric mixer with paddle attachment cream softened butter with sugar until light and fluffy. Adding one egg at a time, continue mixing.
Mix flour with vanilla powder, salt, baking powder and soda. Combine dry mixture with creamed butter trying not to overwork the dough. Mix chopped chocolate.
Using small ice cream scoop or a tablespoon scoop 1 ounce of cookie dough at a time and roll into a ball. Place onto prepared baking sheet about 2 inches apart.
Bake at 180 degrees C (350 F) for 15 minutes. Let cool completely before serving.

Real butter and vanilla powder give these delicious cookies their flavor.

Cream butter, sugar, and other ingredients to get a smooth batter for lump-less cookies.

Add additional ingredients and stir until smooth.

Roll cookie dough into small balls.

Delicious dark chocolate and crispy cookie in every bite.

Related Articles

Scoop 2-tablespoon mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 inches apart. Press the remaining chocolate chunks onto the tops of the cookie dough balls and sprinkle a small pinch of Maldon salt onto each one. Bake for 9 minutes. When you gently touch the center of a cookie, it should be soft and won’t spring back, but it shouldn’t be jiggly.

Let cool completely on the pans. Store in an airtight container or zip-top bag at room temperature for up to 5 days.

From Ryan Scott’s “The No-Fuss Family Cookbook: Simple Recipes for Everyday Life” (Houghton Mifflin Harcourt, $30)

How Do You Make Oatmeal Chocolate Chip Cookies?

  • This is an easy cookie recipe that requires no chill time!
  • And of course they are adaptable as well…meaning you can use any flavor chip you like, for example white chips, butterscotch, or a combo! And certainly you could use raisins in place of the chocolate chips as well!
  • I use Quick Oats in this oatmeal cookie recipe. I love the quick oats because it makes the texture more uniform. You can absolutely use rolled (old fashioned) oats if you prefer, they will just have a slightly different texture.
  • I love using coarse sea salt in my cookie recipes, and this is no exception. The salty little bits just add an extra something that sets them apart!


  • Prepare Batter: Cream together the butter and sugar, then beat in the eggs one at a time and stir in the vanilla. Combine the flour, cocoa powder, baking soda, and salt, then mix into the wet ingredients.
  • Prepare for Baking: Spoon globs of the dough onto a cookie sheet.
  • Bake: Bake at 350 degrees for 8-10 minutes.


  • Chocolate Chips: Mix in your favorite kind of chocolate chips, like dark chocolate chips or semisweet chips, to give your cookie bursts of chocolaty flavor. For a creamier bite, try white chocolate chips.
  • Chocolate Chunk: Chop up Hershey’s chocolate candy bars into large chunks and stir into your batter. I like to do a mixture of milk chocolate bars and Hershey’s Cookies and Cream bars.
  • Peanut Butter: Chocolate and peanut butter taste amazing together. Mix in a handful of peanut butter chips and chopped peanuts for a delicious peanut butter cup flavor.
  • OtherMix-ins: For crunch in every bite, mix in chopped walnuts, almonds, or other nuts into this chocolate cookie dough. Some more tasty ideas to mic in are chocolate candy, dried berries, or Marshmallows.
  • BrownieCookies: Use brown sugar to make these more like Brownie Chocolate Cookies. Replace half of the white sugar with brown sugar. For gooey brownie cookies, reduce the butter to 3/4 cup and increase to 3 large eggs.


To get richer dark chocolate color and flavor, use Dutch processed unsweetened cocoa powder. The difference between natural cocoa powder, like Hershey’s or Ghirardelli, and Dutch process is that “Dutched” cocoa powder has been alkalized. Basically this means that the cocoa powder is less acidic and the cocoa is darker. They use Dutch processed cocoa powder in Oreo cookies. If you used Dutch process, swap your baking soda with baking powder.

How to Freeze Chocolate Cookie Dough:

  • To freeze unbaked cookie dough, start by rolling your dough into even balls (or use a cookie scoop) and place on a cookie sheet lined with parchment paper.
  • Freeze in single layer for at least 30 minutes, or until the dough balls are frozen.
  • Transfer frozen dough balls to a freezer safe bag or airtight container and freeze for up to 2 months.
  • Bake cookies straight from freezer for about 2 minutes longer than normal.


Black and White Cookies

Coconut Macaroons

Peanut Butter Blossoms

Hershey’s Kiss Cookies


  • Serve: Chocolate Cookies are okay at room temperature for up to 2 days. Store in an airtight container.
  • Store: Keep cookies longer in the refrigerator. Place in a sealed bag or container and store for up to 1 week.
  • Freeze: Freeze baked cookies for up to 2 months. Allow cookies to cool completely before putting in a freezer safe bag.

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Preheat the oven to 350 F. Line two baking sheets with parchment paper.

In a medium bowl using an electric mixer, cream the coconut oil, brown sugar and granulated sugar until fluffy, 3-4 minutes. Add the almond milk and mix on medium speed until fully incorporated. Scrape down the sides of the bowl and mix for 1 minute more. Add the flour, cocoa powder, salt, baking soda and baking powder. Mix on low speed until all the ingredients are incorporated and well mixed. Add 1½ cups of the chocolate chunks and mix by hand until they are evenly distributed.

Scoop 2-tablespoon mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 inches apart. Press the remaining chocolate chunks onto the tops of the cookie dough balls and sprinkle a small pinch of flaky sea salt onto each one. Bake for 9 minutes. When you gently touch the center of a cookie, it should be soft and won't spring back, but it won't be liquid or jiggly.

Let cool completely on the pans. Store in an airtight container or zip-top bag at room temperature for up to 5 days.

Soft Chocolate Chip Cookies

  • Quick Glance
  • (1)
  • 30 M
  • 1 H, 15 M
  • Makes 20 to 24 cookies

Ingredients US Metric

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 sticks (6 oz) unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup light or dark brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/4 cups semisweet chocolate chips* or 7 oz semisweet or bittersweet chocolate (198 g), chopped into chunks (*NOTE: Using chocolate chips instead of chopped chocolate will make for a puffier cookie.)


Preheat the oven to 350°F (180°C). Adjust an oven rack to the middle of the oven and line 3 rimmed baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking soda, and salt.

In the bowl of a stand mixer fitted with the paddle, beat the butter on medium speed until creamy, about 1 minute. Add the granulated and brown sugars and continue to beat on medium speed until light and fluffy, 2 to 3 minutes.

Scrape down the sides of the bowl, add the eggs and vanilla, and beat until smooth. Reduce the speed to low, add the flour mixture, and beat until just combined. Add the chocolate and mix to combine.

Portion the dough into 1 1/2 ounce (45 g) balls (about 2 tablespoons of dough) and arrange on rimmed baking sheets. You should be able to fit up to 8 balls on each rimmed baking sheet.

One baking sheet at a time, bake until the cookies are slightly puffed in the center, about 8 minutes. Give the baking sheet a slight tap in the oven, dropping it from about 1 inch (3 cm) above the rack to deflate the cookies. Rotate the baking sheet 180 degrees.

Continue to bake until the edges of the cookies are just turning golden brown but the center is still soft, 4 to 6 minutes more or 12 to 14 minutes total.

Give the baking sheet one final tap in the oven and then transfer the sheet to a wire rack. Let the cookies cool completely before removing from the baking sheet.

Devour as desired. (You can stash the cookies in an airtight container at room temperature for up to 5 days—if you can somehow make them last that long.)

Recipe Testers' Reviews

When it comes to cookies, I live in a divided household. My husband prefers a crisp, crumbly cookie while I adore a chewy, soft cookie similar to the ones my sisters and I adored as kids—you know the ones, they came from a red bag with hard-working elves pictured on it? I was excited to try this recipe for Soft Chocolate Chip Cookies which use common pantry ingredients and takes minimal time to make and bake. The results? Let's just say these are what cookie dreams are made of. And they managed to sway the crispy cookie lover in my house to have a second!

I used a 1 1/2-ounce ice cream scoop to place the cookies on the pans. I ended up cooking my cookies for an additional 5 minutes, to achieve golden brown edges. I got 22 cookies out of this amount of dough and they’re in an airtight container on the kitchen counter for now. but I doubt they will last up to 5 days.

These truly were extraordinary chocolate chip cookies. I'm dog-earring the recipe and putting it in my favorites folder!

Who’s ever not in the mood for chocolate chip cookies? The recipe looked to be very similar to most standard chocolate chip cookie recipes except for the very curious instruction to tap the baking sheet while the cookies were baking, and then again just before taking them out of the oven. I’m always concerned about losing oven heat every time the door is open while baking, so I wanted to see what this accomplished. I baked them in 3 batches.

Well, these cookies were indeed the classic soft chewy chocolate-y chip goodness we can’t get enough of. I used Ghirardelli semi-sweet chocolate chips in my cookies so they baked up thicker than those in the photo as was noted for this option.

It also couldn’t be easier to whip up this cookie dough, even with a hand mixer since I don’t have a stand mixer.

However, I’m puzzled about the cookie sheet tapping since I saw no obvious outcome from it. I will definitely make these cookies again, but will opt to leave out this additional tapping step.

This soft chocolate chip cookie is excellent. I always prefer a soft cookie–and these do not disappoint. They’re a little on the rich side but I think a decadent chocolate chip cookie is a good thing to have once in awhile.

These cookies come together very easily. The ingredients are likely to already be on hand. I like a larger cookie and these are on the larger size. I got 17 cookies. (Well, that is 17 came out of the oven, but there were not 17 cookies for very long.)

The recipe recommends storing the cookies in an airtight container at room temperature for up to 5 days. The cookies will not be around in 5 days.

These are definitely soft cookies. They are also filled with chocolate chips—a definite plus. The flavor is good and they aren't hard to throw together. I could see making these for someone who really prefers the soft kind of cookie.

This cookie was exactly as described. This basic, soft (delicious) chocolate chip cookie was mixed, baked, and cooled in under an hour, ready to be backed in a hybrid-learning lunch bag. Great little cookie.

I used semi-sweet chocolate chips because that’s what my kids love.

I tapped the baking sheet as directed but have no idea why. Would you add the reason behind this—to knock out air?

When the introduction to this recipe mentioned the key words “doesn’t require much work or pretention,” I knew this would be right up my alley. I have 2 kids who are always in need of a chocolate chip cookie, and let’s not forget the adults who need a pick-me-up during this endless COVID-19 summer at home.

This recipe totally lived up to its promise. The cookie dough was easy to assemble and the timing was accurate. I used chocolate chips but it might be nice to try a mix of chopped chocolate and chips. Cooking 1 pan at a time did ensure that the cookies were baked pretty consistently. They were just brown at the edges and puffed up, as the recipe promised, at 12 minutes in my oven. I let them cool on the pan. The cookies did slowly deflate and transformed to look more like your typical chocolate chip cookie.

Everyone in my house enjoyed the cookies, especially while they were still warm and a little gooey with the melted chocolate. Luckily we ended up with an even number of cookies so there were no fights about who would get the last cookie.

Bottom line is these are simple but classic chocolate chip cookies that won’t disappoint you if you need to quickly satisfy your chocolate chip cookie cravings. There are a million different variations of chocolate chip cookies based on one’s cookie or chocolate preferences, but this is a solid one to add to your repertoire of easy desserts.

A soft chocolate chip cookie is a wonderful change up to the crisp ones I typically make. I used a small scoop and did 9 cookies per pan as I wasn’t sure if they were going to spread a lot or not. I was planning to gift many of them so I wanted a nice looking cookie. The cookies were very good. I thought they were a little too sweet for my taste even with less than the full amount of chocolate. The butter dough was nice and fluffy.

I froze 9 and baked those last night to see how they did after a freeze. They took a couple of minutes longer but no noticeable change in texture or taste.

After many years of baking, one would think you had enough chocolate chip cookie recipes with numerous variations, but to dismiss this one would be a huge mistake no matter how many you have. These were perfect—if you’re the sort of person who’s sometimes looking for a soft chocolate chip cookie! It’s easy, basic, and delicious.

Once you’ve left your butter out to come to room temperature, this recipe is quick and easy. I used semisweet discs which I chopped up a bit.

I measured the dough balls on my scale and got 24 even balls. I thought the cookies needed more like 13 minutes and at that they were still a little anemic looking for my preferences. I pulled them out as directed but I think next time I will let them get a bit more color on top. I was afraid they would really flatten as they cooled as the recipe talked about deflating but they just sank a bit and were outstanding.

I’m a self-proclaimed chocolate chip cookie snob. Meaning I haven’t found a chocolate chip cookie recipe that I actually like. That is, until this one. It’s the chocolate chip cookie I’ve been dreaming about for years! The cookies were soft, had the perfect thickness, weren’t too sweet, and had just the right amount of chocolate chips (I prefer an equal amount of chocolate and dough in my cookies).

I love how detailed this recipe is! It’s evident that the author really pays attention to detail. I didn’t understand the tapping. I’ve never done this before but my cookies came out perfect, so I didn’t mess with it. The instructions didn't mention using parchment paper, but I did use it.

After I made the dough, it looked too wet. I was convinced that the cookies were going to flatten in the oven. To my delight, they didn’t! I had almost sworn off making chocolate chip cookies, never able to find my “perfect” cookie, but I’m glad I gave it one more shot.

Tester’s Tip: Shauna Sever’s food styling tip for cookies is a gold mine! She scoops the dough on a cookie sheet, breaks the dough ball in half, and then puts the two pieces back together with the perfectly round part of one half smushed with the broken part of the other half (the broken part should be facing up on the cookie sheet). This provides the highly sought after ripple effect on the top of your cookies! Shauna also has a video on Instagram on how to do this if my instructions make your tilt your head a little bit!


#LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


These brought me right back to my childhood! They’re the chocolate chip cookies kids dream of – soft, chewy, and nothing fussy about them. Just pure cookie goodness.

Thanks so much for letting us know, Daniela! There’s just something about classic chocolate chip cookies.


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