Easiest Chocolate Chip Cookie recipe is a one bowl chocolate chip cookie recipe that makes soft chocolate chip cookies in less than 20 minutes- 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.
This popular recipe has been shared over 100,000 times and has thousands of glowing reviews. Give it a try, and it may just be your new go-to easy chocolate chip cookie recipe!
“This was seriously the easiest and most delicious cookie recipe I’ve ever tried! and I’ve tried a lot!!!” – Treasure via Pinterest
What makes this the easiest chocolate chip cookie recipe?
This recipe
- uses just a few basic ingredients like flour, sugar, baking soda, and salt.
- is so fast and so easy that you can make it in less than 20 minutes – no mixer needed, no chilling required.
- is a one-bowl recipe so both mixing and cleanup are easier.
Ingredient notes and substitutions
- 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.
- I’ve also swapped the amounts of brown sugar and granulated sugar and used 1/2 cup of brown sugar and 1/4 cup of granulated sugar. The cookies are slightly chewier this way.
- 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 that the recipe calls for 1/2 teaspoon of kosher 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.
How to make easy chocolate chip cookies
This is a seriously simple recipe with just a few steps. Here are step-by-step photos showing how to make this recipe.
Step 1: 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.
Step 2: Once the butter has melted, whisk in the sugars until well-combined.
Step 3: Mix in the vanilla extract and the egg.
Step 4: Add the flour, baking soda, and salt. Stir in just until combined. You don’t want to overmix the dough.
Step 5: Stir in the chocolate chips, and then scoop the dough. Place about 2 inches apart on the prepared baking sheet.
Step 6: 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.
Recipe Tips!
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!
- Mixing: I recommend mixing the cookie dough by hand to avoid overmixing the dough. However, you can mix the dough using an electric mixer if you prefer.
- 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.
- Freezing: You can freeze the baked cookie dough or freeze the cookie dough.
- Cookies: To freeze the cookies, bake them as-directed, and let them cool to room temperature on a wire cooling rack. Once the cookies have cooled, place them in a freezer-safe container and freeze for up to 1 month.
- Cookie dough: To freeze the cookie dough, scoop up the cooking dough and place on a rimmed baking sheet. Flash freeze until the dough is frozen through. Once the scoops are frozen through, place the frozen scoops in a freezer-safe container and freeze for up to 1 month.
How to make 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.
Storage
Store any leftover cookies in an airtight container at room temperature. The cookies are best eaten within 3 days.
More chocolate chip cookie recipes!
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Easiest Chocolate Chip Cookie Recipe
Ingredients
- ½ cup butter
- ½ cup granulated sugar
- ¼ cup brown sugar packed
- 2 teaspoons vanilla extract
- 1 large egg
- 1 ¾ cups all-purpose flour properly measured
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 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.½ cup butter, ½ cup granulated sugar, ¼ cup brown sugar
- Stir in vanilla and egg until incorporated.2 teaspoons vanilla extract, 1 large egg
- Add the flour, baking soda, and salt. Please read the recipe note about properly measuring flour.1 ¾ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon kosher salt
- Mix dough until just combined. Dough should be soft and a little sticky but not overly sticky.
- Stir in chocolate chips.1 cup semisweet 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
- Flour: 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.
- Salt: Or 1/4 teaspoon table salt.
- Baking: 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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Originally published 8/16/16. Adapted from Pinch of Yum.
Reader Interactions
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Comments & Reviews
Ummi says
The cookies were great but it turned out cakey like i guess. Maybe because the butter was totally melted. Better try a second time ?
Kate says
Maybe! You can also try slightly underbaking them (try about a minute or so less), and that will help, too. If you have any questions, please feel free to ask! =)
Deena says
Hubby had a sweet craving so I googled “easy chocolate chip cookies”. Soooo glad this recipe came up! So quick to make (I never make cookies from scratch – correction- used to never make them). These were perfect. I scooped them using a medium Pampered Chef scoop and they baked about 13 minutes. Hubby loves them!!
Kate says
Yay!! I’m so glad that you two liked them! Thank you for commenting! =)
Rachelle says
Oops…I posted my comment without the stars! Lol…
Kate says
Thank you! =)
Rachelle says
We so just made these and they are delicious! Thank you sooo much for sharing this recipe!
Kate says
Thank you! I’m so glad that you liked the cookies. Thank you for taking the time to comment! =)
Anja says
I just made this recipe with ny children. Really easy and the cookies are so tasty!
Best regards from Copenhagen, Denmark
Kate says
Thank you! I’m so glad that you liked them! It’s so fun to hear from people all over the world who are enjoying these cookies! Thank you for taking the time to comment.
adriana demetriou says
I always find the mixture is too sticky… I always use the correct weight in flour too , so I’m a little lost …
Kate says
Without knowing more, it’s difficult to say what the issue is. It could be anything from the altitute to the humidity. If you find, though, that the mixture is too sticky, the easiest thing to do is just to add a little more flour. Hope that helps!
Sue says
My new go to chocolate chip cookie recipe! They are Awesome! Everybody that I made them for loved them! So yummy! ?. Thanks for sharing!
Kate says
Thank you so much! I’m glad to hear that they were a hit. =) Thanks for commenting!
Brit says
Easy, fluffy, and o so yummy
Kate says
Thank you! I’m so glad that you liked the cookies! Thanks for commenting. =)
Tayler says
Bake alittle longer on bigger cookies I love how there not easy to burn.
Kate says
Thanks! I’m glad you liked them! =) Thanks for commenting!
Melissa Reed says
I found this recipe when my 3 yr old wanted to make cookies for Daddy. They are so good and simple. I had to cook them a little longer on the first batch because I scooped them kind of big. Lol I started at 7 min and then slowly went up from there. We added sprinkles because what can I say she loves sprinkles. All in all they came out bomb!! Yumo
Kate says
LOL! You never need to explain adding sprinkles! =) I’m so glad that they came out well, and it sounds like you two had a blast making them. Thanks for coming back to comment!
Wendy says
I love this recipe. My husband and kids aren’t big on sweets, but they love these cookies. It’s super easy to make them and they are really delicious.
Kate says
Thank you so much! I’m so glad that they have been a hit with your family. =) Thanks for commenting!
Sommer says
Best cookies ever! When the delicious dough actually makes it to the pan :) We sub out the flour for gluten-free & no one can believe how good and soft they are! This is a great recipe for little kids to get in on the fun!
Kate says
Yay!! I’m so glad! Thanks for your note about the gf flour! I get questions about subs, and it’s helpful to hear the things that have worked.
Michelle says
I DRUNK made these and they were easy, delicious, and held up to the sober next morning. So happy i bookmarked this recipe for my go to. Thank you for an easy and yummy recipe!
Kate says
I’m so glad that you liked the cookies! You are very welcome, and thank you for coming back to comment! =)
Madison says
My husband isn’t a big sweet eater, he really isn’t a big eater at all.. but I googled “chocolate chip cookie recipes” one night and this one came up, so I made it. I’m 8 months pregnant and crave nothing but sweets, but I sent half of them to work with him the next day because I didn’t need to sit around and eat them all.. anyways he came home that night and was like “Whatever you did to those cookies, they were the best cookies ever!!” ?
Kate says
Yay!! I’m so glad that the cookies were a hit, and I know all about those cravings. ;) Thanks for commenting!
Kandi says
Thank u so much my and my daughter who is 11 has made these 3 times now and it is a big hit in our home and her school. Its easy for her to make and take to friends and class.
Kate says
Yay!!! I’m so glad that the cookies are easy for her to make! I love to hear things like this! Thank you for taking the time to come back and comment.
Bridget Bell says
Best cookies! I’ve made them twice and both turned out great, and so easy!!
The second time, I replaced 3/4 cup of flour with equal cocoa powder to make double chocolate chip. DELICIOUS
Kate says
Thank you! I’m so glad that you liked them! And thanks for your note about making a chocolate version. =)
Nancy Serrato says
Perfect recipe for a delicious fast & easy cookie!
Kate says
Thank you so much! =)
Steph says
This is my go to cookie recipe. Best and easiest cookie recipe I’ve made!
Kate says
Thanks! I’m glad you liked the cookies! Thanks for commenting. =)
Gabby says
This is my second time using this cookie recipes and the second time in which my cookies don’t expand in the oven…they just stay balls. I’m following the recipe EXACTLY and am an avid baker so I’m not sure what’s happening!! Wah. So sad.
Kate says
I’m sorry to hear that! There are two reasons that could happen. 1) Too much flour in the dough or 2) the butter is getting cooked beyond just melting. I’m happy to help you troublshoot if you have any questions!
Ash says
I hope you realize they need baking powder to rise and expand. This recipe doesn’t include that ingredient. That is the way it’s supposed to be.
Court says
OMG…easy and delicious.. I added extra brown sugar about 1/4 of a cup ..came out perfect
Kate says
I’m so glad that you liked the cookies! =) Thanks for commenting!