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
Jennifer says
Well, the cookie DOUGH is amazing…. it barely made it to the oven! They DEFINITELY needed more than the allotted time (literally doubled it). I measured the flour as directed, but they still came out a little dry. Great flavor though, no regrets!
Kate says
Thanks! Can I make a suggestion? If your cookies needed that much extra time, your oven may be cooking low. If that’s the case, having to bake the cookies for so long will dry the cookies out. You may need to bump up your oven temp a bit to help with it. If you have any questions, let me know! =)
Margarita says
Thanks for the tip on over packing the flour, that’s the first time I’ve ever heard that. I think that’s why my cookies always come out like little scones!☹️
Kate says
I’m so glad that helped! Yes! Too much flour will definitely lead to dense, heavy (scone-like) cookies. Thanks for commenting! =)
Amanda Wilson says
I have a few questions. 1. What do you mean with the flour by fluff, scoop, and then sweep? 2. I’m guessing salted butter, and is it okay if it’s liquidy after being microwaved? 3. Is imitation vanilla extract ok? 4. Will this recipe work being tripled or quadrupled (I’m making cookies for my husband’s shop and will need 70+) Thank you in advance!
Kate says
Hi! 1) Flour packs easily. If you stir it or sift it (fluff it up) before you measure it, it helps to get a more accurate measurement. 2) Yes, salted butter will work fine. The butter should be melted but shouldn’t be sizzling hot. If the butter is mostly melted, just whisk it until it is completely melted. 3) Yes, that will work! 4) I haven’t tried it to say for certain. Not every recipe scales without adjustments, and I don’t want to steer you wrong. Hope that helps!
Samantha Muraco says
These cookies are 5 star, they bake up beautifully and are extremely delicious! I eat with my eyes dust and couldn’t believe how gorgeous and fluffy they were. Not cakey, a little chewy and the measurements were exactly right. The only thing I added was a tsp of espresso powder, and a little more salt. I also sprinkled sea salt on the dough before I baked them.
Kate says
Yay!! I’m so glad that they came out well for you! The sea salt on top is a great addition. =) Thanks for coming back to comment!
Sabrina L. says
I have been on the hunt for a “go to” quick, easy and delicious chocolate chip cookie. My husband is always craving them! I have tried so many over the years and never found the one… until this recipie! I have made it probably 8 times already and everyone loves them. Especially the hubby. THANK YOU!
Kate says
Yay!! I’m so glad! I totally get that hunt! I can’t tell you how many chocolate chip cookie recipes I’ve made over the years, but I’m glad that you liked this one. Thanks for coming back to comment! =)
Barry says
Can this cookie dough be refrigerated or frozen for later use?
Kate says
I haven’t tried it with this recipe, but I don’t see why not. Hope that helps!
Antonio Mora says
I felt like I messed the whole recipe up because I had not enough flour, no chocolate chips, and not enough brown sugar. But, the cookies still tasted great!
Kate says
I’m glad that they came out for you! If you have some questions, please feel free to ask! =)
Kathy says
Hands down, the best chocolate chip cookies ever! Live soft, chewy cookies and these stayed thick and didn’t flatten out like toll house cookies!
Kate says
Thank you! I’m so glad that you liked the cookies. =) Thank you for coming back to comment!
Chelsea Savage says
I didn’t have white sugar so I used all Brown and I didn’t have chocolate chips so I subbed cacoa nibs. All in all, they we’re perfect! Definitely a soft fluffy cookie. Great with ice cream and perfect when you want a quick cookie! ?
Kate says
I’m so glad that they came out well for you! Cacao nibs are a great choice, and your cookies sound delicious! Thank for commenting! =)
Bikergramma says
Awesome recipe. I. Used 1to1 red mills gluten free flour followed to a T. They turned out great. Thank you
Kate says
That’s great! Thank you for sharing that the 1-1 flour worked well for you. Thanks for your helpful comment! =)
Manny says
i made them just right now for me and my grandma. we didn’t have any vanilla extract so we substituted with almond extract but only one teaspoon but they came out great. nice, thick and fluffy
Kate says
Yay!! I’m so glad! I love the flavor that almond extract gives to cookies. =) Thanks for commenting!
Vary says
Really good recipe. Thank you!!
Kate says
Thank you! I’m glad that you liked the cookies! =)
Laverne says
Can you substitute coconut flour and stevia?
Kate says
There probably is a way, but it wouldn’t be a simple 1:1 swap with the coconut flour. Coconut flour acts like a sponge, and the liquid and eggs in a recipe have to be adjusted accordingly. Unless you’re up for experimenting, I think you may have better luck finding a recipe that already uses coconut flour.
Bikergramma says
I used gluten free flour and they turned out great, not sure on the Stevia
Kate says
Thank you!
Jonisse Ratley says
Very easy to make, I used hershey’s special dark chocolate chips!! I did adjust the baking times just like you said would vary. Thanks!!
Kate says
I’m so glad! Good choice with the chocolate chips – those have great chocolate flavor. =) Thanks for coming back to comment!
Shalynn Hillier says
They are so goooood ?
Kate says
Thank you so much! I’m so glad that you liked the cookies! =) Thanks for commenting!
Malachi Malcolm says
Phenomenal recipe! Made this am I am young! Great job! ??
Kate says
Thank you! =D I’m glad that you liked the cookies! =) Thanks for commenting!
Beulah says
I tried it with all white sugar and it works! Thank you for this recipe :)
Kate says
Great! I’m so glad! Thank you for coming back to let me know that it worked out. =)
Helene Coustan says
Made these cookies and EVERYONE LOVED THEM! They did require a little more baking time however they came out perfectly. I bookmarked the recipe and will make again!
Kate says
Yay!! I’m so glad! Thank you for coming back to comment! =)
Mary says
Oh my gosh! I wanted to make cookies today but was out of energy. I whipped these up in just a few minutes and they are delicious! In my opinion, as good as my regular chocolate chip cookies. Thank you!
Kate says
Thank you! I’m so glad that you liked the cookies! =) Thank you for coming back to comment.
Katelyn A says
I’ve made these twice now, both times they taste great but they don’t look like yours. Mine never flatten out, they still have the shape of the scoop of dough almost. Any tips?
Kate says
Thank you! How are you measuring the flour? The lack of spread usually comes from a bit too much flour in the dough. Try using a little bit less, and that should help. If you have any other questions, please let me know!