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.
Published 8/16/16. Updated with new photos and tips 10/3/18.
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!
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Easiest Chocolate Chip Cookie Recipe
Ingredients
- 1/2 cup (113 g) butter
- 1/2 cup (99 g) granulated sugar
- 1/4 cup (54 g) brown sugar packed
- 2 teaspoons vanilla extract
- 1 large egg
- 1 3/4 cups (210 g) all-purpose flour¹
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup (170 g) 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 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.²
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.
- 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
Adapted from Pinch of Yum.
Tina says
June 23, 2019 at 11:53 amJust made these, taste great. I had to cook them for 12 minutes, maybe my ovens off a bit or maybe I used a little more cookie dough. Great recipe
Kate says
June 23, 2019 at 12:36 pmThank you! It’s amazing how oven temps and times can vary. Glad you were able to find the time that works in your oven. =) Thanks for commenting!
April says
June 21, 2019 at 12:21 pmWhat do you do if you miss melting butter
Kate says
June 21, 2019 at 4:20 pmDid you cream softened butter with the sugar?
Kimberly says
June 20, 2019 at 11:18 amI would love to try this out, i would love to know how long they last after baked as I’m the only one in my home who eats seet things
Kate says
June 20, 2019 at 7:06 pmThe cookies are best the first 1-2 days after they’re made. They will keep up to 4 days. Do you ever freeze cookies or cookie dough?
Peyton and Mellissa says
June 22, 2019 at 5:45 amWe have just made these tonight. So yummy. Loved the easy and quick recipe to make these with my daughter. We will be making these again soon
Kate says
June 22, 2019 at 1:34 pmThank you! I’m so glad that you liked the cookies and that you found the recipe to be quick and easy! Thanks for taking the time to come back and comment! =)
Melissa Bradley says
June 17, 2019 at 1:32 pmWas just wondering when it says butter do you use real butter or Margarine melted?
Kate says
June 17, 2019 at 10:39 pmHi! I use real butter in these cookies.
Leslie Lemke says
June 16, 2019 at 11:56 pmAfter 7 minutes baking they were still balls and I wondered if I should have flattened them out. Left them in another 4 minutes and they were still pretty round. Flipped them over and flattened them out a bit (the bottom was done) and that worked better. Flattened out the second pan more before baking. Not my greatest effort. Any suggestions?
Kate says
June 21, 2019 at 4:27 pmHi! The two most common reasons that cookies don’t spread is because of an oven that bakes too hot and having too much flour in the dough. The best way to make sure that there isn’t too much flour in the dough is to stir or sift the flour, lightly spoon into the measuring cup, and then level. Hope that helps!
Tarlan says
June 15, 2019 at 7:40 pmI made these cookies today and I forgot to add the egg and they still came out amazing you couldn’t even tell, just in case anyone was wondering how they’d be eggless!
Kate says
June 15, 2019 at 8:43 pmThank you! That’s great to hear! I get quite a few questions about substitutions, and it’s good to hear that the cookies work even without the eggs. =) Thanks for taking the time to comment!
Natalie Peikoff says
June 15, 2019 at 5:54 pmOh my GAWD these are so good!!!! Thank you so much for such a great recipe – going to be a staple in my house now.
Kate says
June 15, 2019 at 8:42 pmThank you! I’m so glad that you liked the cookies! =) Thanks for taking the time to comment!
Trixie says
June 14, 2019 at 10:52 amThe comments aren’t easily searchable on mobile, but I’m wondering if you or anyone has tried browning the butter? I love browned butter, but know it can impact a cookie’s texture and softness. Any thoughts? Thank you!
Kate says
June 14, 2019 at 1:27 pmThat’s good to know! Thank you for bringing that to my attention. I haven’t heard from anyone who has tried browning the butter with this recipe. I have a browned butter chocolate chip cookie recipe, and I’ve found that you need to use more butter if browning it because it cooks down. Hope that helps! =)
Ayez says
June 13, 2019 at 6:20 pmThis recipe is AMAZING I’m currently baking a batch now🍪😋😊🤗🤩
Kate says
June 13, 2019 at 8:24 pmThank you! I’m so glad that you like the cookies. =) Thanks for taking the time to comment!
Ashley says
June 13, 2019 at 3:09 pmJust made these tonight and they turned out so yummy! I used milk chocolate chips. I also allowed it to chill first which I think really helped!
Kate says
June 13, 2019 at 8:24 pmThanks! I’m glad they turned out well for you! =) Thanks for commenting!