Easiest Chocolate Chip Cookie recipe is a simple chocolate chip cookie recipe that makes super soft chocolate, super yummy chip cookies – no mixer necessary, no chilling needed.
I’ve made a lot of chocolate chip cookies. A lot a lot. Probably more cookies than I should say.
Sometimes, I break out my mixer and make a recipe like my brownie cookie recipe that needs time to chill.
Other times, I want cookies five minutes ago. When those cookie cravings hit, I need a simple, easy, go-to cookie that I can whip up in just a few minutes.
This Easiest Chocolate Chip Cookie recipe is just such a recipe.
What makes this the simplest chocolate chip cookie recipe?
It uses basic pantry staple ingredients. Also, it is so fast and so easy – no mixer needed, no chilling required – that the cookies can be mixed up and baked in less than twenty minutes.
Can I use an electric mixer?
Sure! You can use one if you would prefer.
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Tools used to make Easiest Chocolate Chip Cookie Recipe:
Cookie Scoop: This is the cookie scoop I have. I use it so much that I bought a second one. It’s great for scooping cookies, mini muffins, and even meatballs.
Silicone Spatula: A great all-purpose spatula is a must-have. I have two of these spatulas, and I use them for mixing, scraping, and stirring. Mine have held up well, and I like that they’re heat-resistant.
More easy cookie recipes!
More easy cookie recipes!- Chewy Brown Sugar Chocolate Chip Cookies
- Toffee Chocolate Chip Cookies
- Thick Homemade Chocolate Chip Cookies
Easiest chocolate chip cookie recipe video!
If you’ve tried this easiest chocolate chip cookie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
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Easiest Chocolate Chip Cookie Recipe
Ingredients
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 2 teaspoons vanilla extract
- 1 large egg
- 1 3/4 cups all-purpose flour¹
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt2
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350 F.
- Microwave the butter for about 40 seconds. Butter should be completely melted but shouldn't be hot.
- In a large bowl, mix butter with the sugars until well-combined.
- Stir in vanilla and egg until incorporated.
- Add the flour, baking soda, and salt. Please read the recipe note about properly measuring flour.
- Mix dough until just combined. Dough should be soft and a little sticky but not overly sticky.
- Stir in chocolate chips.
- Scoop out 1.5 tablespoons of dough (medium cookie scoop) and place 2 inches apart on baking sheet.
- Bake for 7-10 minutes, or until cookies are set. They will be puffy and still look a little underbaked in the middle.3
Video
Notes
- Be sure to fluff and then scoop and sweep to measure the flour. Too much flour will result in a dry or crumbly cookie.
- Or 1/4 teaspoon table salt.
- Don't over-bake the cookies, or you won't end up with soft cookies. Several people have said that they've needed to bake the cookies for longer. Since oven temps can vary, I suggest starting with the listed baking time and increasing the time as needed.
- Nutrition facts are estimates.
Nutrition Information
Published 8/16/16. Updated with new photos and tips 10/3/18.
Adapted from Pinch of Yum.
Jade B says
Tried this recipe for my first attempt at home made chocolate chip cookies. Followed the instructions for measuring flour and the rest of the recipe to a T and they turned out lovely!! Really happy with this recipe, especially since it’s really fairly simple compared to other cookie recipes I’ve seen. Thanks for sharing this!
Kate says
Yay!! That’s awesome! I’m glad that the tips helps and that your cookies turned out well. Thanks for commenting! =)
Ella says
I’ve made these cookies numerous times and always come out PERFECT.
Also love the fact that it’s for a small batch of cookies.
The grands are coming over tomorrow to bake a triple batch for Thanksgiving nothing better then baking at
Oma’s house.
Thank you so very much ,
Ella.🌷
Kate says
Thank you! I’m so happy to hear that! That’s so true! Hope you and your family have a very happy Thanksgiving!!
karen smith says
Can you double this recipe ?
Courtney says
Idk what I’m doing wrong. They didn’t come out at all. They never settled or flattened out
Kate says
That’s too bad! It’s always disappointing something like that happens. For next time – there are 3 common reasons why cookies may not spread. 1) The baking soda is old/expired. Baking soda helps cookie dough to spread as it bakes, so if it’s old or expired, it may not do its job. 2) Your oven bakes too hot. If your oven bakes hot, it can cause the outside of the cookies to set before they’ve had time to spread. 3) Too much flour. If the dough was dry or crumbly, this was probably the culprit. After weighing the flour, the next best way to measure it is to stir the flour to break it up (it settles and packs really easily). Then, lightly spoon it into the measuring cup and level. That should help to avoid packing in the flour. I hope this helps, and if you have any other questions, please ask! I’m happy to help you troubleshoot.
Helen says
Can you make and freeze these uncooked ? Just think batch making them then when my teenage kids want one they can pop one in the oven etc
Kate says
You can! I’ve frozen the scoops of dough, and it has worked well. When I bake them, I just add an couple minutes to the baking time. Hope that helps!