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
Scott says
My Wife had a bad day at work i asked her how i could make it better, she said chocolate chip cookies. I was able to make these before she got home. As a first time Baker these were delicious and easy. Happyneife happy life!
Kate says
What a great way to brighten her day! =) I’m so glad that they turned out well for you. Thanks for commenting!
Ruhie says
I ran out of eggs at home but dearly wanted a cookie, so used a bit of milk to make it a bit sticky, had to leave it in the oven an extra 10 minutes to harden a bit. I can’t stop eating
Kate says
I’m glad that they turned out well for you! Thanks for commenting!
Wanika says
These were so good. Cgangong semi sweet chips to milk chocolate chips was my only variation. Im making a double batch next time.
Kate says
Thanks! I’m so glad that you liked the cookies! =)
Ava lo says
omg it work thank you!!!!!!!!!!!!!!!!
Kate says
You’re so welcome! Glad that you liked the cookies! =)
Kelly says
I was craving CCCs and found this recipe. It was SOOOOO easy and turned out perfectly. I measured by weight (easier for sure) and I subbed out one of the tsp of vanilla for a tap of almond extract (so 1 tsp each). I could probably have used a bit less almond but I looove the flavor. Thanks for a simple and quick recipe.
Kate says
Yay!! So glad that you liked them! It’s amazing what a difference weighing the ingredients can make. =) Thanks for commenting!
Shaz says
Can I use pink Himalayan salt for this and if so, would the amount needed be the same?
Kate says
I haven’t tried pink Himalayan salt in these cookies. Is yours course or fine ground?
Jenna says
So addicting and easy to make. Better than the ones my mom made when I was growing up lol sorry mom!
Kate says
Thank you so much! That’s a huge compliment. =)
Kristy says
Yes, I just made these tonight and used pink Himalayan salt, they were delicious
Kate says
Thanks!
Lisa says
I made this for the first time today and I love the fact that they were quick and simple. They came out great but, too s
sweet for me. I only used the granulated sugar. Will cut back on the sugar next time.
Kate says
Thank you so much! Glad you know what to do for next time! =)
Catherine says
What measurements would I use if weighing instead of measuring the flour. I’m keen to try!
Thanks.
Kate says
Just click on “metric” right underneath the ingredients, and that will give you the weights for the ingredients. =)
Rachelle says
First time I’ve every tried making chocolate chip cookies and it was sooooooo EASY ! Thanks for a GREAT recipe
Kate says
Yay!! Congrats on making your first chocolate chip cookies! =) I’m so glad that they turned out well for you!
Sara says
This recipe is FANTASTIC!! Especially because it’s not messy, it’s straight forward and NO CHILLING!!! Thank you for posting it! I’ve made these cookies twice and even subbed some of flour for cake flour because I ran out of all purpose. They still turned out great!
Kate says
Thank you so much!! Glad to hear that the cake flour turned out well. I bet those cookies were really light. =) Thanks for commenting!
Leslye says
So you know a recipe is a good recipe when you mess it up and it still comes out a good cookie. I messed up and used baking powder instead of baking soda. I also added a splash of bourbon and reduced the vanilla extract. The cookie didn’t spread and instead became these amazing bites. I called them chocolate chip bourbon bites and they are a hit. I’m going to have to try it again following the recipe.
Kate says
I’m glad they still turned out well!
Mitch says
I appreciate the advice about weighing flour, but I can’t find the weight you use in your recipe (online I’ve found about 125g / cup about what most say). Also, if you weigh the flour do you still need to sift & fluff?
Kate says
I use 120 gram/cup for all-purpose flour. If you click on “metric” just below the ingredients, it will give you the weights for the ingredients. No, since you are measuring by weight, you don’t need to worry about packing the flour the way you would if you were measuring by volume. I hope that helps! If you have any other questions, please feel free to ask!
Tanya says
Super easy and created great cookies. The perfect go to recipe. Did need to bake 3 minutes longer.
Kate says
Thank you! I’m so glad that you liked the cookies. =)
Sarah says
I love this recipe it is so easy and my nana loves them and how the texture is .
Kate says
Thank you! I’m glad that the cookies have been a hit. =) Thanks for commenting!
sandy struckman says
Making cookies can be VERY messy. This recipe has a very easy, very quick clean up! I love it so much!
Kate says
Thank you! I’m glad that it was easy and not too messy! =)
J Hoffman says
These cookies are amazing! Our new family favorite…double it because one batch is never enough!!
Kate says
Thank you so much! That’s so great to hear! Thank you for taking the time to comment! =)
Susan Kraft says
Best, easiest recipe ever. My new favorite! Thanks ?
Kate says
Thank you so much! I’m so happy to hear that!
FaiTh says
This The easiesT and The besT TastinG CocoLaT’ cooKies eVer.
?Thank ?U, ?Very mUCh
Kate says
Thank you so much! =) I’m glad to hear that!
Scott Faber says
Made these for the holidays, super easy and delicious. My 3 year old nephew devoured them. I tried them again using Stevia instead of white sugar. Did not work very well. Stick with regular sugar, they are cookies after all.
Kate says
I’m glad that they were a hit! And thanks for your note about using Stevia. It’s helpful to hear the substitutions that work and those that don’t.
Rita Daynes says
This is and amazing and so easy Recipe !!
Kate says
Thanks! I’m so glad that you like the cookies. Thanks for commenting! =)