Hi, I’m Inaya, 38, from the sunny island of Crete, Greece. I still remember the first time I made chocolate chip cookies with my grandmother she didn’t measure much, just “a little of this, a pinch of that.” The kitchen would smell like sweet butter and melted chocolate, and my little hands could hardly wait to grab one warm from the tray.
These Drop & Bake Chocolate Chip Cookies bring me right back to those happy days. They’re simple, quick, and packed with melty chocolate goodness. You just drop the dough onto the tray no fancy tools, no chilling and bake!
Whether you’re making them for a family treat, a cozy evening snack, or a quick dessert for guests, these cookies are always a hit. The keyword here is simplicity. You don’t need perfection; you need love, butter, and chocolate. Let’s bake something that makes everyone smile. 🍫💕
I’ve tested this recipe countless times, and it’s truly foolproof. Every batch comes out golden on the edges, soft in the center, and loaded with chocolate chips. Ready to bake some happiness?
Ingredients
(Serves 24 cookies)
1 cup (230 g) unsalted butter, softened
1 cup (200 g) brown sugar, packed
½ cup (100 g) granulated sugar
2 large eggs
2 tsp vanilla extract
2¾ cups (340 g) all-purpose flour
1 tsp baking soda
½ tsp salt
2 cups (340 g) semi-sweet chocolate chips
Tip: You can mix chocolate chunks or add chopped nuts for extra texture.
Step-by-Step Instructions
Step 1: Cream the Butter and Sugars
In a large mixing bowl, beat together butter, brown sugar, and granulated sugar until light and fluffy about 2 minutes.
Pro Tip: Use room-temperature butter for the best texture; it helps the cookies spread just right.
Step 2: Add Eggs and Vanilla
Beat in the eggs one at a time, then add vanilla extract. Continue mixing until smooth and creamy.
Step 3: Combine Dry Ingredients
In another bowl, whisk together flour, baking soda, and salt. Gradually add this mixture into the wet ingredients until a soft dough forms.
Step 4: Fold in the Chocolate Chips
Gently fold in the chocolate chips until evenly distributed. Try not to overmix you want those gooey pockets of chocolate!
Step 5: Drop & Bake
Line a baking sheet with parchment paper. Using a cookie scoop or tablespoon, drop spoonfuls of dough onto the sheet, leaving space between each. Bake at 350°F (180°C) for 10–12 minutes, or until golden around the edges.
Serving & Storage
Enjoy your cookies warm — that’s when the magic happens! Serve them with a glass of cold milk or crumble one over a scoop of vanilla ice cream.
If you somehow have leftovers (rarely happens in my kitchen!), store them in an airtight container at room temperature for up to 5 days. They also freeze beautifully.
Recipe Card Summary (100 words)
These Drop & Bake Chocolate Chip Cookies are pure comfort in every bite — buttery, soft, and loaded with chocolate chips! Just drop the dough onto the baking sheet and bake no chilling, no fuss. Perfect for beginners or quick baking sessions, they come out golden on the edges and gooey in the middle. Enjoy them fresh from the oven with a glass of milk, or store for later — if they last that long! A simple, classic cookie recipe that’s always a hit.
These Drop & Bake Chocolate Chip Cookies are buttery, soft, and perfectly gooey with every bite! No chilling required just drop the dough and bake. A simple, foolproof recipe that delivers golden, chewy cookies every time. Perfect for busy days or cozy evenings when you crave something sweet and homemade.
Total Time:27 minutes
Yield:24 cookies
Ingredients
1 cup (230 g) unsalted butter, softened
1 cup (200 g) brown sugar, packed
½ cup (100 g) granulated sugar
2 large eggs
2 tsp vanilla extract
2¾ cups (340 g) all-purpose flour
1 tsp baking soda
½ tsp salt
2 cups (340 g) semi-sweet chocolate chips
Optional: Add ½ cup chopped walnuts or dark chocolate chunks for extra crunch.
Instructions
Preheat the oven: Set to 350°F (180°C). Line a baking sheet with parchment paper.
Cream the butter and sugars: Beat softened butter, brown sugar, and white sugar until light and fluffy (about 2 minutes).
Add eggs and vanilla: Mix in eggs one at a time, then add vanilla extract.
Combine dry ingredients: In a separate bowl, whisk flour, baking soda, and salt. Gradually mix into wet ingredients until just combined.
Add chocolate chips: Fold in the chocolate chips gently with a spatula.
Drop the dough: Scoop tablespoon-sized portions onto your baking sheet, leaving 2 inches apart.
Bake: Bake 10–12 minutes until edges are golden but centers look slightly soft.
Cool & serve: Allow cookies to cool on the sheet for 5 minutes before transferring to a rack.
Notes
For softer cookies, slightly underbake them.
Dough can be frozen for up to 3 months.
Use a mix of milk and dark chocolate for richer flavor.
Best enjoyed warm with a glass of milk or coffee.
Author:INAYA
Prep Time:15 minutes
Cook Time:12 minutes
Category:Dessert
Method:Baking
Nutrition
Serving Size:1 cookie
Calories:190 kcal
Sugar:18 g
Sodium:95 mg
Fat:8g
Saturated Fat:5g
Unsaturated Fat:3g
Trans Fat:0g
Carbohydrates:28g
Fiber:1g
Protein:2g
Cholesterol:25mg
Conclusion
There’s something beautifully nostalgic about a batch of chocolate chip cookies. They remind us of home, warmth, and togetherness just like my grandmother’s kitchen in Crete. These Drop & Bake Chocolate Chip Cookies are made to share laughter, stories, and sweet moments.
So grab your mixing bowl, turn up your favorite music, and bake a little love into every cookie. Because in the end, that’s what home cooking is all about. 💛🍪
