How to make Chocolate Chip Cookies – Easy Recipe for Beginners

Let’s be real: baking cookies is less about satisfying your sweet tooth and more about becoming everyone's favorite person in the office. You walk in with a batch of homemade chocolate chip cookies, and suddenly Karen from accounting smiles at you. Miracles happen.

This recipe is foolproof, drool-inducing, and honestly dangerous. Make them once, and you’ll start baking “just one more batch” at 11PM. You’ve been warned.

---

Ingredients (for about 18 cookies):

Unsalted butter – 150g (softened but not melted)

Brown sugar – 150g

White sugar – 50g

All-purpose flour – 250g

Baking soda – 1 tsp (5g)

Salt – 1/2 tsp (2g)

Vanilla extract – 1 tsp (5ml)

Egg – 1 large (about 50g without shell)

Egg yolk – 1 (about 18g)

Semi-sweet chocolate chips – 200g

Optional: chopped walnuts or pecans – 80g (if you like a little crunch)

---

Step-by-Step Instructions:

1. Preheat the oven:

Set it to 175°C (350°F). Line two baking trays with parchment paper. No parchment? Butter those trays like you're about to slide into someone’s DMs.

2. Cream the butter and sugars (5 minutes):

Using a hand or stand mixer, beat the butter, brown sugar, and white sugar on medium speed for 4–5 minutes until it looks fluffy like a cloud made of caramel.

3. Add egg, yolk, and vanilla (1 minute):

Toss them in and beat for 1 minute until smooth and slightly glossy. If it smells like cookie dough heaven, you're doing it right.

4. Mix dry ingredients (30 seconds):

In a separate bowl, whisk together flour, baking soda, and salt. Then gradually add to the wet mix. Beat on low just until it comes together — don’t overmix or your cookies will be more chewy rubber ball than chewy-gooey goodness.

5. Stir in chocolate chips (and nuts if using) (1 minute):

Fold them in with a spatula. Try not to eat half the dough. (Or do. I’m not your mom.)

6. Chill the dough (optional but ideal – 30 minutes):

Pop the dough in the fridge to rest. It helps the flavors develop and prevents flat cookies. If you’re impatient, skip this — but you might get “cookie pancakes.”

7. Scoop and bake (12 minutes):

Scoop about 2 tablespoons of dough (about 45g per cookie) onto your trays, spaced 5cm apart. Bake for 11–13 minutes until the edges are golden and the center still looks soft.

8. Cool down (10 minutes):

Let them rest on the tray for 5 minutes, then transfer to a rack to cool for another 5. Or burn your mouth trying one straight out of the oven like a rebel.

---

For bakery-style cookies: After baking, gently press a few extra chocolate chips on top while they’re hot — this gives them that “Pinterest-worthy” look. Also, don’t skip the egg yolk. It adds richness and chew. Cookie science, baby.