Why did my cookies spread too much?

This usually happens when butter is too warm or flour is undermeasured. Make sure your melted butter isn't hot when mixing, and measure flour by spooning into measuring cups rather than scooping directly. If your kitchen is warm, chilling the dough for 30 minutes before baking can help prevent excessive spreading.

Can I reduce the sugar without affecting the cookies?

Sugar does more than sweeten—it affects texture and moisture. You can reduce total sugar by about 25% (keeping the brown-to-white ratio the same) with minimal impact. More than that, and cookies may become dry, pale, and lose their chewy texture. Consider mix-ins like chopped nuts to distract from reduced sweetness.

Is it really necessary to use a #40 scoop?

While you can measure 1½ tablespoons of dough and roll by hand, a #40 scoop ensures uniform size, which means even baking and perfectly textured cookies. It's worth the investment (usually under $10) if you bake cookies regularly. Differently sized cookies will require adjusted baking times.

My cookies turned out cakey instead of chewy. What happened?

The most common culprit is overmixing after adding flour (which develops gluten) or using too much flour. Stir dry ingredients just until incorporated, and measure flour carefully. Also, make sure you're using melted butter as specified, not softened butter, as this significantly changes texture.

The Best Easy Chocolate Chip Cookies Recipe

Description

These chocolate chip cookies are irresistibly soft, chewy, and packed with gooey chocolate chips. A one-bowl recipe made with melted butter provides a simple yet decadent treat perfect for all occasions. Make these cookies your go-to for indulging family and friends with a classic favorite.

Ingredients

Units Scale

Wet Ingredients
1 cup unsalted butter, melted
1 cup packed light brown sugar
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
Dry Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
Add-ons
2 cups (1 12 oz. bag) semi-sweet chocolate chips

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Instructions

Preheat Your Oven
Preheat your oven to 375°F (190°C). Preparing the oven ahead of time ensures the cookies bake evenly.
Combine Melted Butter and Sugars
In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until fully combined and smooth. This step creates the base flavor of the cookies.
Incorporate Eggs and Vanilla
Add the eggs and vanilla extract to the sugar mixture. Whisk until smooth and fully blended. This step adds moisture and enhances the flavor.
Mix in Dry Ingredients
Gradually add in the all-purpose flour, baking soda, and salt. Stir with a spatula or wooden spoon until no dry flour remains, ensuring the dough is evenly mixed.
Add Chocolate Chips
Fold the chocolate chips into the dough, making sure they are evenly distributed for a perfect chocolatey bite in every cookie.
Shape the Cookies
Use a #40 scoop (or measure 1 1/2 tablespoons of dough) to form cookie dough balls. Place them on a baking sheet lined with parchment paper, spacing them 2 inches apart to allow room for spreading.
Bake the Cookies
Bake for 10 minutes. The edges should just begin to turn golden brown while the centers remain soft. Make sure not to overbake as the cookies will continue cooking slightly after being removed from the oven.
Cool and Transfer
Allow the cookies to cool on the baking sheet for 3-4 minutes. Then, transfer them to a cooling rack to cool completely. Proper cooling ensures they maintain their texture.

Notes

Melting the butter in the mixing bowl saves time and reduces cleanup, making it truly a one-bowl recipe.
Use a #40 scoop to ensure consistent cookie sizes and even baking. The baking time is specifically tailored for a 1 1/2 tablespoon-sized dough ball. Adjust the time if you alter the size.
Avoid overmixing the dough to prevent the cookies from becoming tough.

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 10g
Sodium: 85mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 1g
Protein: 1.5g
Cholesterol: 18mg