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. The cookies can be made from scratch in less than 20 minutes, and there’s no need to get the mixer out or to chill the dough. All of which make this the simplest chocolate chip cookie recipe.
What Makes This the Simplest Chocolate Chip Cookie Recipe?
This recipe uses just a few basic ingredients – flour, sugar, baking soda, salt.
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.
How To Make Chocolate Chip Cookies
For this recipe, you’re going to start by melting the butter. The butter shouldn’t be sizzling hot. If you’re not sure how hot is too hot, you’ll want it about 90% melted, and then you’ll whisk it until it finishes melting.
Once the butter has melted, whisk in the sugars until well-combined. Mix in the vanilla extract and egg.
Add the flour, baking soda, and salt. Stir in just until combined. You don’t want to overmix the dough.
Stir in the chocolate chips, and then scoop the dough. Place about 2 inches apart on the prepared baking sheet.
Bake until the cookies are set on the edges but slightly underdone in the middle, about 7-10 minutes.
Slightly under-baking the cookies helps to keep them soft. Since oven temperatures can vary, you may find that you need to adjust the baking times.
Can I Use an Electric Mixer?
Sure! You can use one if you would prefer. I do recommend mixing in the flour by hand, though, to avoid overmixing the dough.
Tips/FAQ
There are over 1,000 comments and questions on this recipe. I’ve added this section to answer some of the common questions in the hope that it saves people from having to try to sift through all of those comments. If you have a question that isn’t answered below, please feel free to ask!
- Gluten Free: I haven’t tried it, but I’ve heard from several people who have used a measure-for-measure gluten-free flour in this recipe, and they’ve said that it worked well. However, I haven’t heard from anyone regarding other flours, such as almond flour.
- Butter: This recipe begins with melted butter. I prefer to use salted butter, but you can use unsalted butter if you prefer.
- The butter should just barely be melted. That means that it shouldn’t be sizzling hot or browned.
- If you’re worried about getting it too hot, melt the butter about 90% of the way and then whisk it until it is completely melted.
- Sugars: This recipe uses both brown sugar and granulated (white sugar). If you would like to use only brown sugar, check out my brown sugar chocolate chip cookie recipe.
- Using only granulated sugar will give you crispier cookies.
- For this recipe, you can use either dark or light brown sugar. Dark brown sugar will give you a slightly richer flavor.
- Measuring Flour: If you aren’t weighing your ingredients, I can’t recommend that enough. If you are using measuring cups, be sure to sift or stir the flour before measuring. Flour packs easily and using too much flour in cookies will give you dry, crumbly dough and cookies that don’t spread.
- Salt: Kosher salt is a larger-grain salt that isn’t as “salty” as table salt. If you’re using table salt, be sure to use 1/4 teaspoon.
- Please note the measurements on the salt. I’ve seen people who have commented that the cookies were salty, and it turned out that they had used several times the amount of salt that the recipe calls for.
- Chocolate Chips: I use semisweet chocolate chips. You can use dark, bittersweet, milk, or white chocolate chips.
- People have used all sorts of mix-ins, like M&Ms or other candy and chip combinations, in this recipe.
Tips For Making Soft Chocolate Chip Cookies
The best way to make soft chocolate chip cookies is to slightly under-bake the cookies. In order to slightly under-bake the cookies, the edges should look set (but not brown).
The center of the cookies should look soft and even a little puffy still. This trick will help to keep your cookies nice and soft.
Kitchen Tools I Use When Making Homemade Cookies
Here are some of my must-have kitchen essentials that help to make this recipe even easier.
Whisk: A good whisk doesn’t have to be expensive, but it’s a kitchen must-have for really combining ingredients like the melted butter and sugars.
Cookie Scoop: I use my cookie scoop so often 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. They’re great for incorporating dry ingredients that are harder to whisk in and scraping the bowl.
Kitchen Scale: Using a kitchen scale is easier than measuring with measuring cups. It’s also more accurate! I was a holdout for a long time, but now I love using my kitchen scale.
More Easy Cookie Recipes!
More Easy Cookie Recipes!- Chewy Brown Sugar Chocolate Chip Cookies
- Toffee Chocolate Chip Cookies
- Thick Homemade Chocolate Chip Cookies
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 ¾ 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. For the ingredient measurements by weight, please click "metric" directly underneath the ingredients.
- 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.
- If you're interested in the chocolate version of these cookies, you can find that recipe here.
- Nutrition facts are estimates.
Nutrition
Did You Make This Recipe?
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Published 8/16/16. Updated with new photos and tips 10/3/18.
Adapted from Pinch of Yum.
Reader Interactions
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Comments & Reviews
Philip Holt says
they are so yummy and delicious. And they’re so easy to make when I was done and put them in the oven 10 minutes later I was already eating them:) Yum!!!
Kate says
Thank you!
Alicia says
I’ve lost track of how many times I’ve made these!
Super easy recipe and always a hit!
Kate says
Thank you!
Jessica says
This is my go-to chocolate chip cookie recipe. It’s easy and delicious. If you bake them less, they’re chewy but they’re still great if you bake them more for crisp cookies. It’s a great recipe.
Here’s my hack that leaves everyone begging for the recipe: replace the chocolate chips with chopped semi sweet chocolate bars and top them with fancy salt. Yes! SALT.
I buy “grinding salt” and grind with a mortar and pestle. You could also grind some good grocery store kosher salt or use flaky sea salt out of the box.
This will make your cookies the best that anyone has ever tasted.
Kate says
Sounds delicious! Thanks so much for sharing those tips!
Kaycee says
This is my go to recipe! They come out perfect and delicious every time!
Kate says
Thank you!
Kathlea L says
This simple chocolate chips cookie was so easy to follow for a novice baker like me. The video tutorial is amazing. The first batch is a bit soft so for the second batch I increased the temp to 185°C for 12 minutes and walahh its a bit crunchy just the way I like it!
Kate says
Thank you! I’m glad that the video was helpful!
Janet says
This is my first ever recipe review! I’ve made so many chocolate chip cookies, but this is by far the best! My husband loved them too. I did not chill the dough and they didn’t go flat. They were super easy to make with ingredients already on hand. Thanks for the wonderful recipe! These will be in my list for quick, easy and DELICIOUS dessert recipes!
Kate says
Thank you so much! I’m so glad that they were a hit!
Rachael says
Yum! Did peanut butter chips instead of chocolate and applesauce instead of egg. I have a kiddo with an egg allergy. They turned out good!
Kate says
Thank you for that tip!
Lauren says
This may be my second comment. These are so good, so quick, so easy! I had 30 minutes and now I have warm, delicious cookies to give to the person who drove my person home! Thank you, and now I can thank them. Didn’t change a thing. Yum
Kate says
Thank you so much!
Mario says
Easy recipe
Kate says
Thank you!
Mary says
Love the cookies! Ty for sharing!
Kate says
Thank you!
Christina says
I loved this sooo much! It’s perfect when you want something quick and easy, fuss-free. And they’re delicious! I had everything on hand and they came out beautifully. Thank you so much!
Kate says
Thank you! I’m so glad that they worked out well for you!
Evita says
These cookies are absolutely delicious! I use margarine instead of butter, for these cookies. They come out heavenly & delicious. I found the perfect chocolate chip cookie recipe. Thank you!
Kate says
Thank you so much!
Andrew says
Very happy with how these turned out. Best cookie recipe I’ve run into with how much detail is in the notes. Measuring weight makes a big difference.
Kate says
Thank you!
Lisa Flaherty says
The cookies were very good and the recipe was easy to follow.
Kate says
Thank you!
Mommy says
The best ever chocolate chip cookies ever. Of all time. Ever. Not kidding! Super easy to make. I used milk chocolate chips and white chocolate chips — AMAZING! Definitely making them again!
Kate says
Thank you so much!
Isaiah says
These were some good cookies but mine were kinda fluffy idk if I messed up or not
Kate says
Thanks! If you’d like some help troubleshooting, I’m happy to help!
Diamanté says
Delish!!! I made these with white whole wheat flour, I measured it exactly the same, and added 3 tsp of milk to compensate for the wheat flour, and they’re perfectionnnnn
Kate says
Thank you so much!
Jess says
I added just a pinch of baking powder and scooped with an ice cream scoop, and they turned out just like the ones from our local cookie shops!
Kate says
I’m glad you liked them!
Carlos Larranaga says
Wow I am not a baker, so I gave these cookies a try. They were great and delicious,, I agree with a comment I saw and I will use a little less chocolate chips,but I did add butter toasted pecans and they were a hit. Thank you for a great and quick recipe!
Kate says
Thank you! I’m glad that you liked them.
Lo says
Woah so I followed this almost to a T but added a little less flour (I didn’t have a sifter and didn’t want too much) and I added a bit extra sugar and a drizzle of molasses.
I put the first batch in the oven then the rest of the dough in the refrigerator so I could really see how well they’d do without being chilled first. The first batch came out great and they taste wonderful! So, I went ahead and cooked the rest.
Easiest recipe ever lol. Crispy edges, soft center. Yum. Just make sure to take them out when recipe says!
It really is a great recipe. Tweak to make it your own!
Kate says
Thank you! I’m glad you liked it!