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
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Originally published 8/16/16. Adapted from Pinch of Yum.
Reader Interactions
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Comments & Reviews
Ro says
Tasted really good! I seemed to have come up with a very crumbly dough so I did add a little more butter. I also ended up with too many chocolate chips but the more the merrier! So far the yummiest batch I’ve made :) also you can add 1/4 cup of chia seeds and you cant even taste it!
Kate says
Thank you! If the dough is crumbly, definitely use a little less flour. It’s really easy to compact flour as you measure it, so using a bit less should give you a softer dough. Hope that helps for next time! =)
Eric says
The king of all chocolate chip cookie recipes. Thank you!
Kate says
Thank you so much!! =D
JordanAndIansMom says
Okay – Googled “fast easy cookie” and came upon this recipe that (GASP) did not require creaming of the butter and sugar, that (GASP) did not require 2 or 3 hours of chilling to assure the cookies don’t spread. I ldid not Google the “best ever” chocolate chip cookie but these are some of the best cookies I’ve baked in a long time. I used a silpat for the first batch – they hardly spread at all. The second batch I used parchment and actually flattened them out a little. They were both equally delicious! What a find. The good news is you can have hot delicious chocolate chip cookies in no time at all. The bad news is that you can have hot delicious chocolate chip cookies in no time at all! My waistline is going to hate this recipe!
Kate says
Thank you so much for your kind words!! And thank your for your note about using the silpat. I love my silicone baking mats and haven’t had that issue, but it’s helpful to hear what’s worked (or hasn’t worked) for other people.
Avery says
tip: add about a teaspoon of ground cinnamon! it’s sooo good :)
Kate says
I bet! Thanks for sharing that! =)
Kim says
Does the softness differ with this recipe vs your soft chocolate chunk cookie recipe that has shortening? I’m looking for a recipe that is the most the the kind of cookie I used to eat from the old mall store @ American Cookie Company” from when I was a little kid.
Kate says
The textures are pretty similar, but I think the ones with shortening have a little bit more chewiness to them. Hope that helps!
Dixie says
I have made cookies from scratch before. These cookies however, are a bit softer than the others. My son made these for my birthday today, and it made my day. This is my favorite recipe to date.
Kate says
Happy birthday!! I’m glad that it worked out well for you. Thanks for commenting!
Lisa says
Can these be frozen? I made these today… my husband loves them but a lot to cook at once.
Kate says
Yes, you can freeze the baked cookies. Just let them cool to room temperature and then place them in a resealable freezer bag.
Gilda Bodine says
Very simple and easy and absolutely delicious! Thank you.
Kate says
Thank you! I’m glad that you liked the cookies. =) Thanks for commenting!
Victoria Jordan says
Oof I love it lol it tastes so good. And first time making it from scratch.
Kate says
Congrats on making them from scratch! =) I’m glad that they turned out well for you and that you liked them.
Lucy Porter says
The perfect cookie recipe! Quick and easy to make and they were chewy and delicious!
Kate says
Yay!! I’m really happy to hear that! =) Thanks for commenting!
Angel says
These were very simple and tasty! I’ve never made chocolate chip cookies from scratch and this recipe was so simple to follow. My only question is that I noticed my cookies maintained a dome like shape rather than flattening out. The flavor was still delicious but just wondering if anyone had any tips for that? Thanks!
Kate says
Congrats on baking your first cookies from scratch! =) I do! Usually when that happens it’s because there’s too much flour in the dough. You can try adding a bit less flour next time (or sifting the flour before measuring it), and that should help.
Leslie says
Delicious, soft cookies! I found they took about 12-14 minutes to bake, not 7-10, but other than that, the recipe worked out perfectly.
Kate says
Thank you so much! I’m so glad that you liked the cookies. =)
Jim says
Made these with the kids. They were great!
Kate says
Thank you!! I’m so glad that you liked the cookies. =) Thanks for commenting!
Shereen Abdelaaty says
can you make them without brown sugar?
Can I use molasses?
What substitution ration should I use for almond flour?
Thanks!
Kate says
Hi! You can make them without brown sugar, but they will be crispier. You can use molasses to make your own brown sugar. I haven’t tested this recipe with almond flour. It *should* substitute at a 1:1 ratio, but it may also require more egg to help bind the cookies.
Gabriela says
Those were the best cookies I ever made, and so easy to make!!! I tried multiple complicated recipes including browning the butter, chilling for exact time… Nothing worked as great as this recipe. 10/5 !!!!
Kate says
Yay!! I’m so glad to hear that! Thanks so much for commenting! =)
Kelli says
These are awsome same for my husband not a chocolate chip cookie fan but these won him over. Thanks so much!!!
Kate says
Yay!! I’m so glad that you two both liked them. Thanks for commenting! =)
Lena says
These are not my husband’s favorite cookie. He’s a “chocolate chip cookie connoisseur” and these blew him away. I’ve probably made in the ballpark of two dozen types of choco chip cookies for him in our relationship and some are better than others but these he professed as his long lost love. Haha!
Kate says
Yay!! I’m so glad that they were such a hit! =D I love to hear that people are enjoying the recipe, so thanks for commenting!
Yay melted butter! says
Love how easy this recipes is and the cookies taste great! I doubled the recipe, but only used 1 cup of chocolate chips and with a generous scoop in a medium cookie scoop I got 32 cookies. Baked at the stated 350° and mine took 11-12 min on heavy aluminum sheets. Came out great! Still soft the next morning too!
Kate says
Thank you! I’m glad that doubling it worked out well. Thanks for commenting!
Mary says
This is the best chocolate chip cookie recipe I’ve ever used. They turned out beautifully and taste great too. Thanks for taking the time to share this!!
Kate says
Thank you so much! I’m really happy to hear that you liked the cookies. =)
Marcella Smith says
I made these with butterscotch chips and they turned out really well. I made half a batch. I really liked that I could do it all in one bowl and mix with a wooden spoon. Thank you very much.
Kate says
You are so welcome! I’m glad that you liked them. =) Thanks for commenting!