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!
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!
You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram and Pinterest for even more delicious food.
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?
Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!
Originally published 8/16/16. Adapted from Pinch of Yum.
Reader Interactions
Love this recipe?
Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!
Comments & Reviews
J.E says
I was wondering. I don’t keep that type of salt you have posted on the recipe on hand usually. Can I just use regular salt? I plan to add a bit of cinnamon because I do love the cinnamon chocolate combination.
Tashana says
I used regular salt and it came out just as great
Kate says
Great! I’m glad to hear that! =)
Yusra says
Can you tell me how much sugar u added?
J.E says
I haven’t made these cookies yet, but I wonder. I don’t have that particular type of salt on hand and usually have no reason to. Can I use your typical table salt for this recipe? I’m also thinking of adding just a little more vanilla and cinnamon because cinnamon and chocolate taste so good together. I am most curious about the salt delemma though. :)
Kate says
Yes, you can use table salt in place of kosher salt. You’ll only need half the amount, though (1/4 teaspoon table salt).
You should feel free to up the vanilla and add some cinnamon. I have an oat flour chocolate chip cookie recipe. It has some cinnamon in it, and the cinnamon really makes the cookies. Good luck! =)
Shannon says
We’ll done! These cookies are the best I’ve ever had! Thank you very much! However, there are atones when I’m craving chocolate chip and PEANUT BUTTER cookies! Any suggestion how I can slip a little PB into this recipe? I’m gonna experiment tonight, I’ll let you know.
Kate says
Thank you so much! That’s a huge compliment! =) I think the easiest way to add some pb to these cookies would be to sub part of the chocolate chips with peanut butter chips. I’m interested to hear how your experiment comes out!
Jeanette Brice says
I only have self rising flour and im pregnant and need a cookie NOW! can i still make them?
Kate says
Mom of 4 here, so I totally get it! I haven’t tried it, so I can’t say for certain. However, I figured out the ratios, and I *think* it will work if you sub in self-rising flour for the all-purpose flour and then leave the baking soda and salt called for in the recipe out. Good luck!! =)
Marybel Gomez says
Great CooKieS ?
Everything I had but I did with dark chocolate morsels…came out YuMMMy ?
Thank you, Miss Kate, for SHaRiNG YouR YuMMMy ReCiPe ??
Kate says
Thank you for coming back to comment! I’m glad you enjoyed the cookies! Dark chocolate chips are my favorite. =)
Marybel Gomez says
??
Gracie says
Great cookie recipe but at little less salt
Kate says
Thank you! Yes, absolutely feel free to adjust the salt to taste. =) Thanks for commenting!
SIFOO says
Absolutely LOVE this recipe !!
my cookies never taste and LOOK that good!
So easy to make (my 4 yr daughter basically made the whole recipe )
THANKS
Kate says
Thank you! I’m so glad you liked the cookies! =)
Mimi says
I made such a strange mistake…I used Self rising flour instead of all purpose…with baking powder instead of baking soda…so…now, I have chocolatey, semi-sweet fluff-balls. Hahaha! Super soft and airy…must try this again with out the mistakes. LMAO!
Kate says
Kitchen mistakes happen, but at least it sounds like it was a delicious mistake! Hope you enjoy the next batch! =)
Cheryl says
Very easy and very good. Boy needed a hand mixer for a couple seconds. Will definitely make these again. Thanks for sharing!
Kate says
Thank you so much! Getting the mixing going after adding the flour can take some work, but I’m glad it came out! Thanks for coming back to comment! =)
Cassandra says
These are fantastic ! My husband LOVES cookies so I am always buying them , these are quick and turned out better than store bought ! So thankful for this GEM ?!!! I followed the recipe exact and the cook time was spot on ! Thanks again !
Kate says
Thank you so much!! I’m glad you liked the cookies! Thank you for coming back to comment! =)
Will says
Did not read that this makes 24 cookies and instead made 10…ooops! Baked at 350 for 30 minutes and they still turned out awesome.
Kate says
Oh good! Glad they came out! Thanks for coming back to comment. =)
Britney says
These are amazing!!! I made them with margarine instead of butter (only because I didn’t have butter) and they turned out so yummy, they stayed a little bit fluffy! I had to add a little bit more flour to get a thicker consistency. I cannot stop eating them.
Kate says
Thank you! I’m glad to hear that you liked them and that using margarine worked out. Thanks for taking the time to come back to comment! =)
Lis Cookie Lover says
THESE ARE AMAZEBALLS!!!! I was sitting here at 1am craving sweets so I googled “easy chocolate chip cookies” and found your recipe. Not only is it quick to make but its literally my new favorite cookie recipe!! I did have to bake mine 10-11 minutes to get them perfect (but I think my oven is a bit off). Anyway, I split the batter in half, used choc chips in one batch and s’more chips in the 2nd batch. Both PHENOMENAL!!! :)
Kate says
Thank you so much! I’m so glad you liked them! S’mores chips sound like such a yummy addition! I’ll have to keep an eye out for those. Thank you for coming back to comment! =)
Puneet says
I just love to eat cookies. You gave an unique idea of making delicious cookies.
Thanks for sharing the recipe.
Kate says
Thank you! I’m glad you liked them! =)
Hannah says
Oh my LANTA!!! Mom of 3 under 3, and I was looking for a guilty pleasure, quick & easy cookie recipe. I just hit the jackpot! After a long day with my crazy kids, I whipped these up in minutes & I am so completely in love! Perfect cookie… but there might not be any left to share with the kids tomorrow. Oops! -I made no substitutions & followed the recipe exactly. They baked in about 6 minutes at 350 in my convection oven.
Kate says
I have two kids 3 and under, so I can just imagine! I’m so glad that you liked the cookies! Sometimes a cookie (or three) is just the thing at the end of a crazy day. ;) And thank you for your note about the convection cooking time! That’s so helpful!
Jen says
I made the cookies for my family and everyone raved about! I followed the recipe and had no issues making the cookies. Thank you for the recipe!
Lisa L. says
I made these for my family for their car trip. I did have to extend the baking time by about five minutes to get the lightly browned cookie that we love! Delicious!
Kate says
How fun! Homemade cookies are so perfect for car trips! I’m glad you liked them. Thanks for coming back to comment! =)
Mel says
I made these exactly per the recipe and also found, as others mentioned, baking time needed to be extended a bit. I had to bake mine for 10-12 minutes. Also, my cookies did not spread out during baking or cooling with the first dozen, so when placing the second dozen on the cookie sheet, I pressed them down a bit with my palm, with much better results…a still fluffy cookie with more of a “typical” shape. Overall, I was pleased with these cookies and this will be my “go-to” recipe when I have a need for cookies in a hurry.
Kate says
I’m glad you liked them! Thank you for taking the time to come back and comment!
Logan Addison says
Wow, wow. Wow. So this was the best cookie base I’ve ever used. So, I used an electric mixer to cream the sugar and room temperature butter, but i definitely made sure to mix just until the dry ingredients were incorporated. I also added cinnamon, chia seeds, and a raw 5 nut mix. I scooped a heaping tablespoon’s worth & baked them for 10 minutes. Praise!!! **i highly recommend just always using parchment paper when baking if you already have it
Kate says
Thank you so much! That’s a big compliment! Those sound like tasty additions! Yes! It took me years to try using parchment paper and silicone baking mats, but once I tried them, I was hooked. They really do make a big difference. Thank you for taking the time to comment! =)
Sarah says
Yum!! I made these cookies for my kids and their friends. I made the recipe exactly as written, and the cookies look like the pictures. They were soft in the middle like we like them. The kids all gobbled them up. Thanks for the recipe!
Kate says
Thank you! I’m glad you liked them! =)