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
- 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 flour properly measured
- 1/2 teaspoon baking soda
- 1/2 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.
- 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
- 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
Roche says
Wow, that was quick and easy! I was drooling while you make those delicious cookies. Thanks for giving me inspiration. I’m going to try to bake, thanks to you!
I hope you enjoy them!
Kate says
Thanks! I’m so glad! Thanks for commenting. =)
Ghada says
My 7 year old daughter made me make these for Mother’s Day. Turned out delicious, and so easy to make. I always felt intimidated by cookie recipes that require you to chill dough, or separate the egg, or add some obscure ingredient. Thank you for this stress free recipe! Going to add this to my recipe file.
Kate says
Yay!! I love it! I’m glad that the cookies turned out well and that it was stress-free. =) Thanks for commenting!
Lydia says
Just baked cookies using the recipe they turned out really well although I forgot to add brown sugar they tasted sweet enough. Very easy recipe to follow even for an inexperienced baker like myself.
Thank you
Kate says
I’m so glad that the cookies turned out well for you! Thank you for commenting! =)
sofie jane says
hi, how many cookies does this make? I am thinking of making them for a bake sale.
Kate says
Hi! It makes 24 cookies.
Zurainny Ismail says
This recipe looks awesome but simple enough for me to bake for Raya (Eidul Fitri celebration). I have very limited time, and cookies are very expensive nowadays, so this really helps a lot. Thanks for sharing. ;)
Kate says
I’m so glad! You are so welcome! =)
Alysson says
this is the best cookie recipe I could find and I love it though I always end up adding a tiny bit of water because the dough is a bit dry (I swear I’m not adding too much flour) I’m also only 11 so the fact that I can bake this well makes it really awesome
Kate says
Hi! That’s awesome! =) If the dough seems a little dry, you can also cut a little flour (I’d start with 2 tablespoons and then go up to 1/4 cup if you need to). Thanks for commenting! =)
Miranda says
I tried this recipe and my cookies seem to look way different, I measured and mixed everything appropriately, could I have over cooked them? They don’t look anything like this ?
Kate says
Hi! Can you give me more information about what you think went wrong and what your cookies looked like?
riham says
thank you for adding the nutritional value cause i needed it for a project
Kate says
You’re welcome! I’m glad that was helpful.
Zoe E. Middletown says
I’m honestly in love with this recipe!! ive made it many times, and its always a hit with my kids (and their friends)! everyone I recommend it to tells me that they’ve loved it, and so do I!
amazing recipe Kate, my husband can’t stop eating these cookies haha!
thanks for sharing this,
Zoe (mom of three boys)
Kate says
Thank you! I’m so glad that the cookies have been a hit! =D I love to hear things like this! Thanks for commenting!
oi says
veeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeery good! THANKS
Kate says
Thank you! I’m so glad that you liked the cookies. =) Thanks for commenting!
Tim Oaks says
Hi,
I’ve been learning to cook since I retired and not everything has been successful.
Not so with these cookies though, they turned out great! I served them at a get together and made people think I actually know what I’m doing! ?
Thanks!
Kate says
That’s fantastic! I’m so glad that the cookies came out well for you! =) Thanks for commenting!
Saad says
Just had a couple of questions:
1) Does it make a difference if normal sugar (powdered?) is used instead of granulated sugar?
2) What would happen if brown sugar was not used in the recipe? Could more granulated sugar fill in for it?
Thanks,
Newbie Cooker
Kate says
Hi!
1) Yes! Granulated sugar (white sugar) helps to give some structure to the cookies. Powdered sugar will give you a much softer cookie, and the two are not used interchangeably in cookie recipes.
2) If you only used granulated sugar, you would end up with a crispier cookie. Brown sugar helps to give the cookie chew and moisture.
Hope that helps!
Tess says
While I love the ease of the recipe, I had some issues with it. The first time was my fault: I dont have a microwave so I melted the butter on the stove and put it in while it was still too hot. The batter was very thick and dry, and the cookies, while they tasted delicious, had a cakey texture. They didn’t flatten at all.
On my second try, I melted the butter and then let it cool, so that worked better. I also added slightly less flour. That seemed to help, but they are still very poofy and didn’t flatten out like in your picture. Too much baking soda maybe? What do you think I’m doing wrong?
Kate says
Hi! There are usually two reasons why cookies don’t flatten and spread as they bake. 1) There’s too much flour in the dough, or 2) The oven is baking too hot. Extra flour in the dough also creates more of a cakey texture, so that may be the issue. How do you measure the flour?
Alexis says
These cookies are absolutely amazing! I love to bake and am always exploring new recipes, and this is definitely my favorite cookie recipe. I swapped out the vanilla for maple syrup and they came out delicious, nice and chewy. I have made these for various parties and events, and they are always a hit!
Kate says
Thank you so much! I’m so glad that you liked the cookies and that you’ve been able to change up the recipe! =) Thanks for coming back to comment!
Amitabh Sangwan says
WOW…..these were amazing and my wife loved loved them so thank you for the recipe. I mixed the batch in my kitchen aid vs. by hand and they turned out exactly like I hoped. Thanks for a perfect recipe !
Kate says
Thank you! I’m so glad that they were a hit! =) Thank you for commenting!
Oriana says
Perfect when you are in a hurry and need someting sweet and delicious. Thanks for the recipe.
Kate says
Thank you! I’m so glad that you liked the cookies! Thank you for commenting! =)
Gail Joanne Swiderski says
10 o’clock at night and husband wanted something sweet. I found this recipe, had all the ingredients, and within minutes had mouth watering homemade Chocolate Chip Cookies. They were AWESOME!
Kate says
Thank you so much! I’m so glad that you liked the cookies! Thank you for taking the time to comment! =)
Jessica says
I just made these this past weekend because my husband and I were taking the toddler, my brother and sister-in-law on a short road trip to a drive thru zoo.
Everyone loved it! I was easy to throw together and bake (I made them in the morning before we left). I typically cannot bake cookies, they never turn out but I am SO happy to say that these are now my go to and already thinking about making another batch for this weekend.
Thank you for sharing this easy delicious recipe! It makes a nice quick treat for on the go! :)
Kate says
Yay!! I’m so glad that the cookeis were a hit! Thank you for taking the time to comment! =)
Momofsix says
Could I replace the granulated sugar with honey? If so how much would you suggest?
Kate says
Hi! You probably could, but subbing honey for the granulated sugar is going to require other changes to the recipe, too. Without having tested it, I can’t tell you everything that you would need to do.
Jitka says
Thank you so much for this wonderful recipe and especially for including the metric measurements. I struggle with American recipes so much because of this and I really appreciate you including the grams. I would never have tried these perfect cookies otherwise. :)
Kate says
You are so welcome! I’m so glad that you liked them and that the metric measurements were helpful! =) Thank you for commenting!