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!
- 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
Matthew says
They are pretty good although they didn’t really spread that far out as the picture showed?
Kate says
Hi! Try using a little less flour next time. If your cookies aren’t spreading as much, it’s because there’s excess flour in the dough. Hope that helps!
Loni Brannon says
Idk if I miss a step, but mine did not turn out flat like the pictures. They literally look like a ball! Lol I’ve never fluffed flour before so I’m not sure I did that correctly. However, everything else I followed to a T. They are still good, 8 minutes was a better time for me. Thanks for a simple recipe!
Kate says
Hi! I’m glad you liked the cookies! Try a little less flour next time, and that should help the cookies spread more. Thanks for commenting! =)
Jess says
These cookies are incredibly easy and equally delicious. My husband raves about them. So glad to have found this recipe!
Kate says
Yay!! I’m glad that they were a hit! Thank you for taking the time to come back and comment! =)
Tammy D says
These cookies are truly the best!
Kate says
Thank you! I’m so glad that you liked them! =) Thank you for commenting.
Zend says
I made these today and it came out delicious!! Thank you for the recipe. May I pass it on?
Kate says
I’m so glad! Yes, of course! =)
Mitzi says
Omg. The best cookies I’ve ever made. Even after putting them in the refrigerator, they are still so soft and chewy. I didn’t have any chocolate chips, so I chopped up a Hearshy bar and Reece’s cups. Everyone loved them and this is my new go to recipe.
Kate says
Thank you! Great choice! I love using chopped chocolate in cookies! =) Thank you for coming back to comment.
Sam says
Just made these. Awesome!! Precisely measured out for perfection. I personally substituted the butter with cannabutter to make some homemade “medicinal” cookies. Worked out perfectly. Thanks for the recipe ?
Kate says
I’m so glad that they worked out for you! Thank you for taking the time to come back and comment!
shell says
i’m interested in trying these cookies out i was just wondering instead of using brown sugar and granulated sugar would i be able to just use brown sugar as i don’t have any granulated
Kate says
I’m sorry, but I haven’t tried this recipe with all brown sugar to say for sure.
Sherri Rodriguez says
???
vera says
the best and easiest chocolate chip cookies I have made. I usually fail at cookies, however, this recipe is a great success.
Kate says
Thank you so much! I’m so glad! If you ever have any questions as you go, please feel free to ask! Thank you for commenting! =)
Heather says
We are enjoying how quick and easy these are to make AND without a big ol mixer. If i freeze the batter, what would be my bake directly out of the freezer? Thx for the recipe!
Kate says
Yay! I’m so glad! =) You should be able to freeze the cookies in scoops and then just bake directly from the freezer. You’ll probably need to add a couple extra minutes (or so) to the baking time. Hope that helps!
Bridgetta M says
Great easy to make cookie for my Cookie Monster Husband.
Kate says
Haha! I have one of those, too! =) Glad you liked the cookies!
brion says
Haven’t officially made them yet, but I hope they turn out good. When it said that the butter wasn’t suppose to be hot, it came out boiling lol, but its probably because I put a little bit of room temp. Anyways, I’m pretty sure I’m going to enjoy them. Please make a recipe for snow globe cookies! I found some where they involve jolly ranchers, just a recommendation. But I can’t wait for me to start cookin!
Kate says
That might be it! Thank you for the suggestion! I’ve never tried snow globe cookies. =)
Monica says
I used this recipe Christmas Eve with my 2 y/o to start our tradition of leaving cookies for Santa. Super simple and delicious! I’m about to make them again as is but in the future I want to add some cocoa and nuts.
Kate says
How sweet! Those traditions are so fun! We leave cookies for Santa and a few carrots for the reindeer. I’m glad that you liked the cookies, and thank you for commenting! =)
jennifer says
these cookies are so good!! they are also really soft which makes them even better!! me and my dad made them together if you’re thinking of making them you definitely should!!!!!!!!
Kate says
Thank you! I’m glad that you liked them! =) And thank you for coming back to comment!
Kels says
I made these for a party and everyone loved them.
Kate says
Yay! I’m glad that they were a hit! Thank you for coming back to comment! =)
Portia says
Awesome thanks
Kate says
Glad you liked them! Thanks! =)
Nicole says
This has become our fave cookie in the house and I’ve even made them and packaged them as gifts. Everyone LOVES them. Thanks so much for sharing!
Mine don’t flatten like yours do in the picture but we’re okay with that lol because they are still super soft and tasty!
Kate says
Yay!! I love this! I’m so glad that you enjoy the cookies, and homemade cookies make a great gift. =)
Dana Tretter says
Hey did yours stay pretty puffy? I’m worried I did mine wrong!
Kate says
If they stayed puffy and didn’t flatten out, try just a bit less flour next time, and that should help. =)
Zena leween says
Can I just use regular chocolate chips
Kate says
Hi! You can use milk chocolate chips, semisweet chocolate chips, or any other type of baking chips that you like. Hope that helps! =)
Danaigh says
Thank you very much! I surprised my friends with this recipe (never baked before). These cookies came out ultra delicious and went out super fast. Did it three times already!
Small tip for dumps like me: the better you choose the butter the better they will end up! Go for that fancy italian one if there is a choice ;)
Kate says
Yay!! I’m so glad! Fancy Italian butter sounds wonderful! =)
Melissa says
I just made these and my husband LOVES them!
Kate says
Good! I’m so glad! =) Thank you for coming back to comment!
Healthy Kitchen 101 says
Your cookie recipe is truly so fast so furious xD I’m so excited to try this ASAP !!
– Natalie
Kate says
Thanks! I hope you enjoy the cookies! =)