An Easy Chocolate Chip Recipe {From Scratch}

Sometimes, we just need a chocolate chip cookie! Or, I know I do. #chocolatechipcookies

I have several recipes that I go between when I need something in a pinch—or my children want to help. This was one is easy and cheap to make. Clean up tends to be minimal with this recipe for us, and the results are still very good. 

I suggest following some baking tips before you jump right into the recipe. Make sure all of your ingredients are fresh. Bad ingredients make a bad product. Nothing worse than putting all the effort into cookies only to have used year old flour and get a stale cookie. 

Another suggestion, you may be thinking I don’t have this particular sugar, but I have this one… Never substitute different types of white sugars. Powder is powdered and granulated is granulated. They don’t make for good substitutions. Trust me. I’ve been there and tried that with a butter cream icing… talk about failure!

“Bad ingredients make a bad product.”


Lastly, I highly suggest breaking your eggs into a bowl BEFORE adding them to a mixture. I would NEVER add eggs to a recipe directly. If the shell breaks in several places, you’ll never find all the shell pieces again. (Again, person experience speaking). 

With those few tid bits, jump right on in to this recipe!


  • 1/2 cup unsalted melted butter
  • 1 1/2 cups Flour
  • 1/2 cup white granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract 
  • 1/2 teaspoon baking soda (always make sure you’re baking w/ fresh soda)
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips


  1. Preheat oven to 350°F . 
  2. Place melted butter in a mixer/mixing bowl. Add the sugars. Mix on medium speed for a few minutes until well incorporated. 
  3. Add egg. Add while it’s still mixing. 
  4. Add vanilla, baking soda, and salt. Allow mix to continue. 
  5. Add flour in small portions. (suggested by 1/2 cups). Don’t over add, it won’t mix well. 
  6. Add chocolate chips. You can continue with mixer, or fold into batter by hand. 
  7. Taste batter. (A small lick won’t kill you) But better to know now than after baking if there was a mistake!
  8. Let the batter chill in the fridge for 10-30 minutes. 
  9. Bake for about 9 minutes in tablespoon sizes. (Be careful not to burn the bottoms—these burn quickly)

Let us know how your cookies turned out below!

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