15 Minute Chocolate Chip Cookies
These are the BEST 15 Minute Chocolate Chip Cookies out there. Simple, delicious, and mixed, scooped, and baked in under 15 minutes (trust me I timed it). All you need are a few pantry staples, a mixing bowl, and a kitchen timer!
- Prep Time: 8 minutes
- Cook Time: 7 minutes
- Total Time: 15 minutes
- Yield: 16 Cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Ingredients
Units
Scale
- 113g (1 stick) salted butter
- 150g light brown sugar
- 50g granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 170g all purpose flour
- 20g cornstarch (if omitting, replace with 20g all purpose flour)
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 200g semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper
- In a medium sized saucepan, add the butter and set over medium heat.
- Melt the butter halfway (see photo), then immediately pour it into a large mixing bowl.
- Add the brown sugar and granulated sugar to the partially melted butter and mix until well combined.
- To the butter/sugar mixture add in the egg and vanilla. Again, mix well.
- Finally to the wet ingredients, add in the flour, cornstarch, baking soda, baking powder, salt, and chocolate chips. Use a rubber spatula to gently fold everything together until no traces of flour remain.
- Use a 2 tablespoon cookie scoop to scoop balls of cookie dough onto your prepared baking sheet
- Bake for 7-8 minutes, or until the edges of the cookies begin to turn golden brown. Carefully remove from the oven and allow cookies to cool on the tray for 5 minutes before transferring to a wire rack.
Notes
- Use room temperature ingredients: When everything is the same temp, the dough comes together easier.
- Half melt your butter: When only half of the butter is melted, the other unmelted half helps cool it down quicker.
- Don't overmix the dough: When cookie dough is overmixed, the gluten proteins become over worked and will leave you with a tough cookie.
- Use a cookie scoop: For even sized dough balls, use a cookie scoop so they're all the same size.
- Preheat the oven first: Before making the dough, preheat the oven so the cookies can go right in.
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- Storing: Store leftover cookies in an airtight container at room temperature for up to 4 days.
