Tuesday, January 23, 2024


Easiest Chocolate Chip Cookies

Makes 12-24

Credit to I heart eating blog 

Happy new year everyone! 

I’m always trying to find the perfect chocolate chip cookie recipe (and oatmeal chocolate chip) that’s not a fussy recipe and is tasty. I scribble recipes into a notebook and try mark notes afterwards what I thought of the result. This one had a bunch of hearts from last time and it may be my cutest batch yet, so it’s a keeper. The cookie didn’t seem to flatten much with softened (not melted) butter during baking, but were easy to take off the pan after short cooling. The taste is soft but still slightly chewy and crispy on the edges. 


  • 1/2 cup butter
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 ¾ cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup semisweet chocolate chips
  • My Optional add in - 1/4 cup oatmeal for 1/4 of the flour 

  • 1.  Preheat the oven to 190 C / 350 F
  • 2. Microwave the butter for about 40 seconds. Butter should be completely melted but shouldn't be hot. (I had some butter that left at room temperature for another batch, so I used that today) 
  • 3. Mix butter with the sugars until well-combined.
  • 4. Stir in vanilla and egg until incorporated.
  • 5. Add the flour, baking soda, and salt. (Spoon in flour rather than packing it in)
  • 6. Mix dough until just combined. Dough should be soft and a little sticky but not overly sticky. (Do not over mix) 
  • 7. Stir in chocolate chips. (And oatmeal. Add chocolate chips on top of scooped dough if needed) 
  • 8. Bake for 7-10 minutes, or until cookies are golden brown on edges and bottom. 9. Sprinkle sea salt or salt flakes on top. 

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