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
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Originally published 8/16/16. Adapted from Pinch of Yum.
Reader Interactions
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Comments & Reviews
Carrie says
Do I need to use salted or unsalted butter?
Kate says
Hi! I use salted, but you can use either depending on your preference. Hope that helps! =)
Hannah says
Great Recipe! These were delicious, before I made them I read the comments and noticed one about the saltiness and wanted to let you know the recipe says 1/2 teaspoon of salt not 1/4 teaspoon!
Kate says
Hi! Glad you liked the cookies! =) I can see why my previous comment confused you. For baking purposes, 1/2 teaspoon of kosher salt would equal 1/4 teaspoon of table salt, and I’ve made a note of that in the recipe.
Still, 1/2 teaspoon of salt is still pretty minimal (it’s half of what the Toll House recipe calls for), so either way, I’m not sure why someone would end up with salty cookies unless the salt wasn’t mixed in.
Lydia says
Do I need to use a baking sheet ?
Kate says
Hi! Yes, you’ll need a baking sheet (cookie sheet) to bake the cookies on.
Meg says
I wanna try this but whats the timp for a dark tray
Kate says
Hi! Usually, you need to lower the oven temp by 25F if using a dark baking tray, but you may need to adjust based on your oven.
Aira says
Hi thanks for the nice recipe. I baked these cookies for my cousins and they said it was salty at first but tasted fine as you eat it. Anyone who experienced that too? Thanks!
Kate says
Hi! I haven’t heard of anyone having that issue. There’s only 1/4 teaspoon of salt in the recipe, so the cookies shouldn’t be salty at all. The only thing that I can think is maybe the salt wasn’t mixed in all the way and they got a bite with more salt in it.
Sara says
Delicious and a very easy kids activity on a rainy day. I noticed the “serving: 24 cookies” after putting them in the oven. We made 12 giant cookies. ?
Kate says
Thank you! I’m so glad that you liked them! Thanks for commenting. =)
Tara says
Turned out really well, I made them for a party and I couldn’t ask for a better recipe!
Kate says
Thank you! I’m so glad that you liked the cookies. Thanks for commenting! =)
Jules says
Do you cream the sugar and butter together of just mix them?
Kate says
Since the butter is melted, you won’t really be able to cream the butter with the sugar. I usually just whisk them together, but you can use a mixer if you prefer.
Roshelle H. says
My daughter and I just made these cookies. Our first time baking cookies together and they turned out good. After 7 minutes we had to bake them a couple of minutes more. They were a hit with the family. Thank you for the recipe.
Kate says
Yay!! I’m so glad that they came out well for you! =D Thanks for taking the time to comment!
Tina says
Just made these, taste great. I had to cook them for 12 minutes, maybe my ovens off a bit or maybe I used a little more cookie dough. Great recipe
Kate says
Thank you! It’s amazing how oven temps and times can vary. Glad you were able to find the time that works in your oven. =) Thanks for commenting!
April says
What do you do if you miss melting butter
Kate says
Did you cream softened butter with the sugar?
Kimberly says
I would love to try this out, i would love to know how long they last after baked as I’m the only one in my home who eats seet things
Kate says
The cookies are best the first 1-2 days after they’re made. They will keep up to 4 days. Do you ever freeze cookies or cookie dough?
Peyton and Mellissa says
We have just made these tonight. So yummy. Loved the easy and quick recipe to make these with my daughter. We will be making these again soon
Kate says
Thank you! I’m so glad that you liked the cookies and that you found the recipe to be quick and easy! Thanks for taking the time to come back and comment! =)
Melissa Bradley says
Was just wondering when it says butter do you use real butter or Margarine melted?
Kate says
Hi! I use real butter in these cookies.
Leslie Lemke says
After 7 minutes baking they were still balls and I wondered if I should have flattened them out. Left them in another 4 minutes and they were still pretty round. Flipped them over and flattened them out a bit (the bottom was done) and that worked better. Flattened out the second pan more before baking. Not my greatest effort. Any suggestions?
Kate says
Hi! The two most common reasons that cookies don’t spread is because of an oven that bakes too hot and having too much flour in the dough. The best way to make sure that there isn’t too much flour in the dough is to stir or sift the flour, lightly spoon into the measuring cup, and then level. Hope that helps!
Tarlan says
I made these cookies today and I forgot to add the egg and they still came out amazing you couldn’t even tell, just in case anyone was wondering how they’d be eggless!
Kate says
Thank you! That’s great to hear! I get quite a few questions about substitutions, and it’s good to hear that the cookies work even without the eggs. =) Thanks for taking the time to comment!
Natalie Peikoff says
Oh my GAWD these are so good!!!! Thank you so much for such a great recipe – going to be a staple in my house now.
Kate says
Thank you! I’m so glad that you liked the cookies! =) Thanks for taking the time to comment!
Trixie says
The comments aren’t easily searchable on mobile, but I’m wondering if you or anyone has tried browning the butter? I love browned butter, but know it can impact a cookie’s texture and softness. Any thoughts? Thank you!
Kate says
That’s good to know! Thank you for bringing that to my attention. I haven’t heard from anyone who has tried browning the butter with this recipe. I have a browned butter chocolate chip cookie recipe, and I’ve found that you need to use more butter if browning it because it cooks down. Hope that helps! =)
Ayez says
This recipe is AMAZING I’m currently baking a batch now?????
Kate says
Thank you! I’m so glad that you like the cookies. =) Thanks for taking the time to comment!
Ashley says
Just made these tonight and they turned out so yummy! I used milk chocolate chips. I also allowed it to chill first which I think really helped!
Kate says
Thanks! I’m glad they turned out well for you! =) Thanks for commenting!
Helen says
Best and easiest I’ve ever tried
Kate says
Thank you! I’m so glad that you liked the cookies! =) Thanks for commenting.