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
callie says
i really liked the cookies .we put m and ms and chocolate chips and it made them taste good
Kate says
Thank you! I’m glad that you liked the cookies. =) Thanks for commenting!
Mark A says
Turned out as advertised & wonderful, thank you. I tapped in a few crushed peanuts on top. My oven took about 15 minutes for a nice golden brown semi soft cookie & delish!
Kate says
You are so welcome! I’m happy to hear that you liked the cookies. Thanks for commenting! =)
Leroy Caesar says
These are Great! My grandmother loves them i made them today they are so delicious
Best chocolate chip cookies!!
Kate says
Thank you so much! I’m so glad that you and your grandmother like the cookies! =) Thanks for commenting!
JASPREET SAHOTA says
Love your recipe! Best chocolate chip cookies!!
I have sent you an email regarding an individual who is claiming to be the one who came up with this recipe. Please check your email for details.
Kate says
Thank you so much! I emailed you back. =)
Christina says
Best chocolate chip cookie recipe ever. Delicious! Tastes even better with milk chocolate chips!
Kate says
Yay!! I’m so glad to hear that! =)
Mariana says
Delicious!!!!!
Kate says
Thank you so much!!
Debbie Couchara says
Fabulous!! I substituted toffee chips and chopped walnuts for the chocolate chips ( because I gave up chocolate for lent) not the best decision due to current circumstances… but these cookies were outstanding!! So easy, I actually made them while making dinner. Thank you for this wonderful recipe. I will definitely make again after Easter with chocolate chips!
Kate says
Thank you so much!! Toffee chips and walnuts sound like a fantastic combo in these cookies. Thanks for taking the time to comment! =)
Lisa Brown says
I made this cookies with my three year old during a 15 minute work break! They were so easy and delicious. I did use a food scale for the flour, which was key, so definitely measure carefully.
Kate says
Yay!! I’m glad to hear that! Yes! It’s amazing the difference that a scale can make. Thanks for commenting! =)
Kim says
Hi I accidentally made 16 cookies not 24, so they’re bigger. How long should I have cooked them?
Kate says
Hi! I’d try about 1-2 minutes longer and then go from there.
Victor from SC says
TY in advance for this recipe! I put all the stuff together by myself, which proves this recipe is easy, because I’m 11! Bet they’ll be a nice relief in the middle of a pandemic.
Kate says
You are so welcome!! I hope so that is a bit of relief. =) Be well, and I hope you enjoy the cookies! =)
Kate says
Perfect! Thank so much for this recipe. Pandemic stress had me craving cookies. I Googled “fast chocolate chip cookie” and figured I could absolutely trust a site called “I heart eating” :) I was right! I was worried that the dough was stickier than other cookie doughs, but I’ve only recently learned the importance of lightly spooning & measuring flour. So i forged ahead, and once my mini chocolate chips were in, it held up nicely. I baked them for 9 minutes and they’ve got crispy edges, chewy middle. Yum! Thanks so much, my family thanks you as well ;)
Kate says
You are so welcome!! I hear you! The stress has me craving all sorts of sweets! =) I’m glad you and your family liked the cookies. Thanks for commenting!
Tiana Manuel says
I was craving some good chocolate chips cookies and this recipe was awesome even before it got baked. my only suggestion is to leave it in the fridge for ten minutes or so if it is runny. Mine was a little bit hard to work with so a quick chill worked really well. Other wise wonderful recipe and thanks for sharing!
Kate says
So glad you liked the cookies! =) Thanks for commenting!
Kayla K. says
This is the most delicious chocolate chip cookie recipe I have ever tried! My cookies came out so soft and chewy and my whole family was in love.
Kate says
Yay!! So glad that your family liked the cookies!! =)
Alan says
Delicious! We’ve cleared out half of the cookies already by the time of this post.
Kate says
Thank you so much!! =)
Jessica says
Perfection! I followed the recipe and tips to a T and the cookies were some of the best ever.
Kate says
Yay!! I’m so glad to hear that! =)
Suzanne Bedford says
I didnt have brown sugar and I think that might have played a part in them not being too good. They were scone-like and took much longer to cook than indicated. I prefer chewy cookies.
Kate says
Oh, absolutely! Cookies made with only white sugar are drier and crispier. Also, it sounds like there was too much flour in your dough. Having too much flour in the dough will give you more of a scone-line cookie, will cause the cookies to take longer to bake, and the cookies will be bland. I’m happy to tell you how to make brown sugar and answer questions if you’d like to try it again!
Kaidence Michelle Hendricks says
these are so good
Kate says
Thank you so much! =)
CATHERINE LAZZELL says
Question….is there a mod for altitude in the Recipe? Ty in advance
Kate says
Hi! Unfortunately, I haven’t heard from anyone who has used high altitude adjustments with this recipe.
Suzanne says
Just made these and they came out amazing! We cooked ours for 12 mins and they were still soft and perfect. Thanks for the recipe!
Kate says
Thank you so much! I’m glad that they turned out well for you! Thanks for commenting. =)
Chloe says
My mom and dad loved the cookies they said the cookies were the best cookies they ever had. It was so fun and easy for me and i’m 11!
Kate says
YAY!!! Way to go on the cookies!!! =D