Quick Chocolate Chip Cookies

There has always been a debate about the details of “the best” chocolate chip cookie. Some people like crispy cookies, others like soft and chewy. I love cookies no matter their content, texture or size. I have tried a couple of good chocolate chip cookie recipes (even the recipe voted the best by NY Times – 24 hour chill time in the fridge – I can’t plan that far ahead of time) and I smashed them together to come up with this recipe. Give it a try and let me know what you think. (Psst…the sea salt is key!)


  • 1/4 lb butter (room temp)
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 egg (room temp)
  • 3/4 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup plus 1 1/2 tablespoons flour
  • 1 cup chocolate chips
  • Sea Salt (optional) – I like La Baleine Coarse Sea Salt

How to make them

  1. Preheat oven to 375
  2. Cream the butter and both sugars in a bowl
  3. Add the egg and vanilla and mix until incorporated
  4. In a separate bowl, combine the baking soda, salt and flour.
  5. Add the dry ingredients to the wet ingredients and stir under well combined
  6. Stir in the chocolate chips
  7. Drop in tablespoon sized balls onto a baking sheet covered with a silicon mat (or lightly grease the baking sheet)
  8. Sprinkle 5-6 grains of sea salt onto each cookie for some added flavor
  9. Bake at 375 for 8-10 minutes

Helpful Hints

  • If your butter isn’t at room temp put it in the microwave for 10 second intervals until it is soft to the touch (usually takes about 20 seconds)
  • If your egg is not at room temp place it in a bowl of warm water until you are ready for it
  • It is best to remove the cookies right before they are done. They will cook a little more while they cool on the baking sheet. This will also make sure the center is ooey-gooey.
  • If you are making multiple batches try to use two baking sheets. It is best if the baking sheet is cool before you add your next batch of cookies.
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