Easiest Chocolate Chip Cookies

As the name promises, these are the no-fuss cookies you make when a craving hits and you do not want to wait. There is no dough chilling, just mix, scoop, and bake, and they are out of the oven in about twenty minutes.

Two ingredients give them their soft, chewy character. The dough leans heavily on brown sugar, whose molasses brings moisture, chew, and a caramel note that white sugar alone cannot. A splash of milk goes a step further, keeping the crumb tender and a touch cakey. Then it is loaded with chocolate chips, or more if you are feeling generous.

The trick to keeping them soft is the bake time. Pull them when the edges are set but the centers still look a little underbaked, because they keep firming up as they cool on the sheet. Take them too far and you trade chewy for crisp.

Kitchen Tips

• No chilling needed. Mix, scoop, and bake straight away.
• Pull them when the edges are set but the centers still look soft. They firm as they cool.
• Cream the butter and sugars well for an even, tender crumb.

Variations

• Swap in chocolate chunks, or add chopped walnuts or pecans.
• Use half white and half dark chocolate chips for variety.
• Sprinkle the tops with flaky salt before baking for a salty-sweet finish.