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Easiest Chocolate Chip Cookie Recipe

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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.

Easiest Chocolate Chip Cookie Recipe

I’ve made a lot of chocolate chip cookies. A lot a lot. Probably more cookies than I should say.

Chocolate chip cookie dough in a bowl

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Sometimes, I break out my mixer and make a recipe like my brownie cookie recipe that needs time to chill.

Easiest chocolate chip cookies on a plate with chocolate chips

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.

Easiest Chocolate Chip Cookies

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.

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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!

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Easiest Chocolate Chip Cookie Recipe

Easiest chocolate chip cookie recipe - no mixer, no chilling necessary. 

Author: i heart eating
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Course: Dessert
Servings: 24
Easiest Chocolate Chip Cookies
4.9 from 19 votes
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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 flour*
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup (170 g) semisweet chocolate chips

Instructions

  1. Preheat the oven to 350 F.
  2. Microwave the butter for about 40 seconds. Butter should be completely melted but shouldn't be hot.
  3. In a large bowl, mix butter with the sugars until well-combined.
  4. Stir in vanilla and egg until incorporated.
  5. Add the flour, baking soda, and salt. Mix until just combined. Dough should be soft and a little sticky but not overly sticky.
  6. Stir in chocolate chips.

  7. Scoop out 1.5 tablespoons of dough (medium cookie scoop) and place on baking sheet.

  8. Bake for 7-10 minutes, or until cookies are set. They will be puffy and still look a little underbaked in the middle.**

Recipe 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.

 

Calories: 139kcal

Adapted from Pinch of Yum.

 

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  1. I was wondering. I don’t keep that type of salt you have posted on the recipe on hand usually. Can I just use regular salt? I plan to add a bit of cinnamon because I do love the cinnamon chocolate combination.

    Reply

  2. I haven’t made these cookies yet, but I wonder. I don’t have that particular type of salt on hand and usually have no reason to. Can I use your typical table salt for this recipe? I’m also thinking of adding just a little more vanilla and cinnamon because cinnamon and chocolate taste so good together. I am most curious about the salt delemma though. :)

    Reply

    • Yes, you can use table salt in place of kosher salt. You’ll only need half the amount, though (1/4 teaspoon table salt).
      You should feel free to up the vanilla and add some cinnamon. I have an oat flour chocolate chip cookie recipe. It has some cinnamon in it, and the cinnamon really makes the cookies. Good luck! =)

      Reply

  3. We’ll done! These cookies are the best I’ve ever had! Thank you very much! However, there are atones when I’m craving chocolate chip and PEANUT BUTTER cookies! Any suggestion how I can slip a little PB into this recipe? I’m gonna experiment tonight, I’ll let you know.

    Reply

    • Thank you so much! That’s a huge compliment! =) I think the easiest way to add some pb to these cookies would be to sub part of the chocolate chips with peanut butter chips. I’m interested to hear how your experiment comes out!

      Reply

    • Mom of 4 here, so I totally get it! I haven’t tried it, so I can’t say for certain. However, I figured out the ratios, and I *think* it will work if you sub in self-rising flour for the all-purpose flour and then leave the baking soda and salt called for in the recipe out. Good luck!! =)

      Reply

  5. Great CooKieS 😜
    Everything I had but I did with dark chocolate morsels…came out YuMMMy 😛
    Thank you, Miss Kate, for SHaRiNG YouR YuMMMy ReCiPe 🤗💖

    Reply

  7. Absolutely LOVE this recipe !!
    my cookies never taste and LOOK that good!
    So easy to make (my 4 yr daughter basically made the whole recipe )

    THANKS

    Reply

  8. I made such a strange mistake…I used Self rising flour instead of all purpose…with baking powder instead of baking soda…so…now, I have chocolatey, semi-sweet fluff-balls. Hahaha! Super soft and airy…must try this again with out the mistakes. LMAO!

    Reply

  9. Very easy and very good. Boy needed a hand mixer for a couple seconds. Will definitely make these again. Thanks for sharing!

    Reply

    • Thank you so much! Getting the mixing going after adding the flour can take some work, but I’m glad it came out! Thanks for coming back to comment! =)

      Reply

  10. These are fantastic ! My husband LOVES cookies so I am always buying them , these are quick and turned out better than store bought ! So thankful for this GEM 🍪!!! I followed the recipe exact and the cook time was spot on ! Thanks again !

    Reply

  11. Did not read that this makes 24 cookies and instead made 10…ooops! Baked at 350 for 30 minutes and they still turned out awesome.

    Reply

  12. These are amazing!!! I made them with margarine instead of butter (only because I didn’t have butter) and they turned out so yummy, they stayed a little bit fluffy! I had to add a little bit more flour to get a thicker consistency. I cannot stop eating them.

    Reply

    • Thank you! I’m glad to hear that you liked them and that using margarine worked out. Thanks for taking the time to come back to comment! =)

      Reply

  13. THESE ARE AMAZEBALLS!!!! I was sitting here at 1am craving sweets so I googled “easy chocolate chip cookies” and found your recipe. Not only is it quick to make but its literally my new favorite cookie recipe!! I did have to bake mine 10-11 minutes to get them perfect (but I think my oven is a bit off). Anyway, I split the batter in half, used choc chips in one batch and s’more chips in the 2nd batch. Both PHENOMENAL!!! :)

    Reply

    • Thank you so much! I’m so glad you liked them! S’mores chips sound like such a yummy addition! I’ll have to keep an eye out for those. Thank you for coming back to comment! =)

      Reply

  15. Oh my LANTA!!! Mom of 3 under 3, and I was looking for a guilty pleasure, quick & easy cookie recipe. I just hit the jackpot! After a long day with my crazy kids, I whipped these up in minutes & I am so completely in love! Perfect cookie… but there might not be any left to share with the kids tomorrow. Oops! -I made no substitutions & followed the recipe exactly. They baked in about 6 minutes at 350 in my convection oven.

    Reply

    • I have two kids 3 and under, so I can just imagine! I’m so glad that you liked the cookies! Sometimes a cookie (or three) is just the thing at the end of a crazy day. ;) And thank you for your note about the convection cooking time! That’s so helpful!

      Reply

  16. I made the cookies for my family and everyone raved about! I followed the recipe and had no issues making the cookies. Thank you for the recipe!

    Reply

  17. I made these for my family for their car trip. I did have to extend the baking time by about five minutes to get the lightly browned cookie that we love! Delicious!

    Reply

  18. I made these exactly per the recipe and also found, as others mentioned, baking time needed to be extended a bit. I had to bake mine for 10-12 minutes. Also, my cookies did not spread out during baking or cooling with the first dozen, so when placing the second dozen on the cookie sheet, I pressed them down a bit with my palm, with much better results…a still fluffy cookie with more of a “typical” shape. Overall, I was pleased with these cookies and this will be my “go-to” recipe when I have a need for cookies in a hurry.

    Reply

  19. Wow, wow. Wow. So this was the best cookie base I’ve ever used. So, I used an electric mixer to cream the sugar and room temperature butter, but i definitely made sure to mix just until the dry ingredients were incorporated. I also added cinnamon, chia seeds, and a raw 5 nut mix. I scooped a heaping tablespoon’s worth & baked them for 10 minutes. Praise!!! **i highly recommend just always using parchment paper when baking if you already have it

    Reply

    • Thank you so much! That’s a big compliment! Those sound like tasty additions! Yes! It took me years to try using parchment paper and silicone baking mats, but once I tried them, I was hooked. They really do make a big difference. Thank you for taking the time to comment! =)

      Reply

  20. Yum!! I made these cookies for my kids and their friends. I made the recipe exactly as written, and the cookies look like the pictures. They were soft in the middle like we like them. The kids all gobbled them up. Thanks for the recipe!

    Reply

  21. I made these for the first time today. I subbed milled flax seed for egg, and used margarine instead of butter. I used a 2 tbsp scoop instead of 1.5, then rolled them into balls, and baked for 10-11min.
    To my surprise they didn’t flatten while baking, or even after some cooling down; they stayed puffed. Almost like a dinner roll, lol.
    They taste great tho.

    Reply

    • Wow, that’s a lot of changes! I’m glad that the cookies came out well for you! =) I wonder whether it was using the flax egg, the margarine, or the larger scoop that caused them to stay puffed up? I get a lot of questions about substitutions, and I think your comment will help people have an idea of what to expect if they need to make the same subs.

      Reply

  22. Wow! I love these cookies. Especially the ones that have chocolate drops .. I spend a fortune buying them at the supermarket, without having the slightest idea that they are not complicated to be prepared. Very good! Thanks for the content .. it will make me save a lot and I will definitely eat them made on time ..

    Reply

  23. Just made these for the first time. Turned out great. Thought my batter looked a little dry(especially after reading previous comments and responses) I added a few drops of almond extract. I put this receipe in my phone home page. Easy access.

    Reply

    • I’m glad you liked them! That’s a great addition – I love almond extract in cookies. Thanks for coming back to comment! =)

      Reply

  25. I have tried so many chocolate chips cookies over the years, and by far these are BEST and the easiest. My 14-year-old granddaughter found this recipe, and she has made them three times this week. I have found my go-to chocolate chip cookie recipe.

    Reply

    • Thank you! I’m so glad to hear that you and your granddaughter like the recipe! Your comment really made my day. Thank you for taking the time to come back and comment!

      Reply

  26. I tried making these and thought I did everything correct. Didn’t have vanilla extract but had everything else. The cookies didnt spread and they were very crumbly and dry. Ugh. I obviously did something wrong but can’t figure out what. 😩😖

    Reply

    • I’m sorry to hear that! What you described (cookies didn’t spread, dry, crumbly), are all signs of cookie dough that has too much flour in it. Flour can easily become packed, which leads to too much flour in the dough. I fluff up my flour before I measure, and it makes a huge difference. Please let me know if you have any questions!

      Reply

    • Thank you! I’m so glad that you liked them! Making a half batch to test out the recipe is smart. Thanks for coming back to comment! =)

      Reply

  29. I don’t know if it was something I did, but they came out more like a cakey texture. Not complaining! They were delicious! I’ve never made cookies from scratch before, so was possibly a wrong move on my end. But I still love these and they taste amazing!

    Reply

    • I’m glad you liked them! And congrats on making cooking from scratch for the first time! =) Usually, if a cookie turns out cakier there can be a few things that cause that – like having too much flour in the dough. Since flour packs down, I take the measuring cup and fluff it up before I measure. Hopefully that will help!

      Reply

  30. I had to cook them much longer than 9 minutes, probably because my oven is weird, but they came out tasting fantastic! Made about 20 cookies with it. I’ll definitely be saving this recipe.

    Reply

    • Great idea! I bet the cookies had great texture. One of my fave oatmeal cookies uses a little molasses in it, and the cookies are wonderfully chewy. =)

      Reply

  33. I just made these And doubled for 2 batches. I added too much flour despite the warning. Added more butter hoping it would help. I suck at baking. But they taste awesome.

    Reply

  34. Hi. I made these cookies today and they were so easy and so delicious! Thanks for sharing the recipe!
    Any idea about the nutritional facts for these cookies?

    Reply

    • I’m glad you liked them! The recipe calculator that I used put the recipe at 139 calories and 6.8 grams of fat per cookie. Hope that helps!

      Reply

  35. These are great, I just finished a double batch and left them in the oven longer as i love me some crunchy cookies. Used a lil bit more himalayan salt for that salty taste and turned out delicious! Thanks for a great recipe. This is going into my bookmarked page :)

    Reply

    • I’m glad you liked them! Great addition! Sometimes I add a little extra sea salt to my baked cookies for just a bit more bite, and it can really make a difference. Thank you for taking the time to come back and comment! =)

      Reply

  37. I baked these and I love the simplicity of this recipe. For some reason my first batch spread too much and didn’t form a cookie shape :/ Instead they look like flat squares. They taste delicious!

    Reply

    • I’m so glad you liked them! If your butter is a little too warm, the cookies will spread more. So that would be my guess. Hope that helps for next time! =)

      Reply

  38. I just made these today. We had a snow day…finally! Can’t believe it’s March and this is our first snow of the year. These are wonderful! I am pretty picky when it comes to chocolate chip cookies and I find that I don’t make them as often as I like because many recipes require too many ingredients and make too many cookies. These are easy and super delicious!!!! This made about 20 cookies for me. I found that I didn’t need to melt the butter completely. I used a heavy tsp of vanilla. I also reserved some of the chocolate chips and used the reserved ones to put on top of the cookies just before putting in the oven. Thank you so much for the recipe. Saving it to my recipe favorites!

    Reply

    • I’m so glad that you liked the cookies! And what a fun snow day activity! Thank you for your tip, too! Reserving the chocolate chips does make the cookies a little prettier.
      It’s so warm here (90 yesterday) that I forget that it’s still winter in parts of the country. Glad you were able to enjoy it! =)

      Reply

  40. Hi Kate, I just made these today (it’s the perfect baking day – rainy, cold and dreary) because I was really craving some chocolate chip cookies, but ones that I didn’t have to drag out my stand mixer for. I browned the butter in a saucepan, and switched the sugars around so I used 1/4 cup white sugar and 3/4 cup brown sugar. So yummy and delicious, definitely satisfied the craving! Thank you for sharing! :)

    Reply