Tender Chocolate Chip Drop Cookies

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fluffy and tender chocolate chip cookies with a perfect balance of sweetness and rich chocolate chunks. This American-inspired recipe, ready in about 22 minutes, layers unsalted butter, granulated sugar, brown sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 150 calories and feeds 18, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 18 American cuisine 150 cal/serving

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Ingredients

1/2 cup unsalted butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup semisweet chocolate chips

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Instructions

Step 1: Preheat oven to 350°F. In a large bowl, cream together 1/2 cup unsalted butter, 1/2 cup granulated sugar, and 1/2 cup brown sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
Step 2: Beat in 1 large egg and 1 tsp vanilla extract until fully incorporated and smooth.
Step 3: In a separate bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 tsp baking soda, and 1/4 tsp salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
Step 4: Fold in 3/4 cup semisweet chocolate chips gently until evenly distributed.
Step 5: Using a tablespoon, drop rounded scoops of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
Step 6: Bake for 10-12 minutes until the edges are set and lightly golden but the centers remain soft. Remove from oven and allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack.