Happy Little Chocolate Chip Cookies
Crisp edges, soft centers, and generous pockets of chocolate. A small batch of everyday happiness.
APRON ON. LET’S DO THIS.
A little kitchen magic
Gather your ingredients, then take it one step at a time.
Ingredients
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Let’s make it
Make a little dough
Heat the oven to 180°C / 355°F and line a large baking tray. Beat butter and both sugars until creamy, then beat in egg and vanilla.
Fold in the good stuff
Stir together flour, baking soda and salt. Fold into the butter mixture, then fold in chocolate chips. Stop as soon as the flour disappears.
Scoop and bake
Scoop 12 small mounds onto the tray, leaving room to spread. Bake for 10–12 minutes until the edges are golden and the middles look just set.
The hardest part: waiting
Cool on the tray for 5 minutes before moving to a rack. This recipe makes 12 cookies, with 2 cookies per serving.
Storage: Store cooled cookies in an airtight container for up to 4 days. Freeze for up to 2 months.
Little Whisk · Happy Little Chocolate Chip Cookies
An original example recipe. Times are a guide. Reference photography may show a different presentation. About our recipe book.
KEEP THE GOOD THINGS COOKING
