Easy Chocolate Chip Scoop Cookies
Equipment
Ingredients
Ingredients
butter (softened)
100 g
white sugar
50 g
brown sugar
100 g
egg
1 piece
vanilla extract
5 ml
all-purpose flour
190 g
cornstarch
16 g
baking soda
3 g
baking powder
2 g
salt
1 g
chocolate chips
150 g
Instructions
Cream butter and sugars
In a large bowl, mix softened butter and both sugars until smooth and creamy.
Add egg and vanilla
Stir in the egg and vanilla until fully combined.
Add dry ingredients
Sprinkle flour, baking soda, and salt directly over the mixture. Stir until just combined — don't overmix.
Fold in chocolate chips
Fold chocolate chips into the dough.
Chill the dough
Refrigerate 20–30 minutes so the dough firms up for scoopable texture.
Preheat oven and bake
Preheat oven to 175°C. Bake 9–11 minutes, until edges are lightly golden and centers look slightly soft.
Cool cookies
Let cool 5 minutes on the tray before serving.
Original recipe
Storage
Store in airtight container. Cookies stay soft and chewy for up to 5 days.
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