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
Did You Make This Recipe?
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Originally published 8/16/16. Adapted from Pinch of Yum.
Reader Interactions
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Comments & Reviews
Chaya says
These cookie were very easy to make and delicious.
Kate says
I’m so glad you like them! Thanks for coming back to comment. =)
Amy says
Very easy and very good. I’ll be making these again!
Kate says
Thank you! I’m so glad you liked them! Thanks for commenting! =)
Esther says
Hi, how do I know if a cookie is done? It Has a soft touch after 9mins. I tried to cool it before trying and it has a chewy texture but when I look into it it seems like the inside is not dried up
Kate says
For a chocolate chip cookie, you’ll want the edges to be light golden brown and the centers to be set but still soft for a soft/chewy cookie. If you want a crispier cookie, you can continue to bake for another 1-2 minutes. Hope that helps!
Vernique Russell says
I absolutely love these cookies, they’re amazing. Thanks for the recipe. My first time baking chocolate chip cookies and they were a hit
Kate says
Thank you so much! Congrats on your first chocolate chip cookies! I’m glad they were a hit. =) Thanks for coming back to comment!
Heather Mitchell says
I whipped these up fast and boy they smell wonderful baking! Will be a go to recipe for me!! Thanks so much for sharing!
Kate says
Yay!! I’m so glad you liked them! Thanks for commenting! =)
Mykala says
SO I used stevia as my sugar and idk Fr that’s thats hey turns turned how they did, but they didn’t spread?
Kate says
Thanks for the note about using stevia! I haven’t done much baking with stevia, so maybe that’s why they didn’t spread?
Vernique Russell says
The cookies were amazing! Thanks for sharing. My first time baking chocolate chip cookie and everyone loved them. I’ll never buy them from another bakery again
Kate says
Congrats on baking your first batch of chocolate chip cookies! =) I’m glad you liked the recipe! Thanks for coming back to comment!
Barb says
As simple as it states, and very tasty! Will be my go to recipe for chocolate chip cookies from here out!
Kate says
Thank you so much! I’m glad you found it to be easy. =) Thanks for coming back to comment!
Betsy says
I never leave comments, but I made this recipe after having a HUGE craving for chocolate chip cookies and it turned out great!! We live at 6400 feet and literally every cookie recipe I’ve tried since being here has turned out flat as a pancake. Thank you so much for your recipe!!!
Kate says
I’m so glad that you liked them! =) Thanks for the note about the elevation, too. I know that others will find that to be helpful!
Lyndsey says
I pride myself on being a great baker and I have always been great at making complex recipes but I’ve never been able to successfully make chocolate chip cookies for some reason. However, this recipe was so easy and the cookies came out great! I used mini chocolate chips instead and made my cookies about half the size as yours but they were still wonderful. Great recipe!
Kate says
Isn’t it strange how that happens?! I’m glad that these cookies worked out for you! Thanks for coming back to comment! =)
Holy heck says
These cookies turned out fantastic! I first made them yesterday and I just made them again today. Turned out amazing both times. Thank you so much for this recipe! I had to cook mine for about 20 minutes.
Kate says
Thanks so much! I’m glad that you liked the cookies! It’s amazing how much baking times can vary. Thanks for sharing yours! =)
COOKIE~MONSTER says
Hi Kate,
I’m planning on making these yummy sounding cookies tonight, but unfortunately I don’t have any “Kosher” salt or granulated sugar. Can I just use normal sugar instead? Also, the brown sugar is also finished and I can’t go out. What can I use as a substitute??
Thanks :)
Kate says
Hi! You can use half as much table salt (1/4 tsp) in place of the kosher salt. Granulated sugar is white sugar. Is that the type of sugar you mean when you say normal sugar? You can use granulated sugar in place of the brown sugar, but you will end up with a crispier cookie. Do you have any molasses? Good luck! =)
Jaymie Carroll says
Made this for my family just to whip something up….turned out to be some of the best cookies they’ve ever had!!!! ♡ thank you!!!
Kate says
I’m so glad you liked the cookies! =) Thank you for coming back to comment!
Shaimaa says
Hi Kate
Any substitute for baking soda? I want to make these now & i only have baking powder.. can i use it instead?
Kate says
Hi! Yes, you can substitute baking powder for baking soda. You’ll just need to use 3x the amount of baking powder (so you’ll need 1-1/2 teaspoons of baking powder). Good luck! =)
Lauren says
Just made these and added a little peanut butter and substituted maple syrup for the brown sugar and vanilla since I didn’t have any and they are perfect!
Kate says
Sounds delicious! So glad you liked them! Thank you for commenting. =)
thomson says
these are great cookies
LOOK FORWARD TO MAKING THEM AGAIN!
Kate says
Thanks! Glad you liked them! =)
Iz says
I’ve made these once and they were delicious! Do you know if they are easy to make gluten free?
Kate says
Thank you! I think if you swapped a measure-for-measure gluten free flour for the all-purpose flour then they would be gluten-free. However, you’ll want to check your labels to make sure that the other ingredients are gf, too. Good luck! =)
Minniee says
THESE COOKIES CAME OUT SOOOOOOOOOOO GOOD. I AM SO GLAD I CAME ACROSS THIS RECIPE ! Thank u sooo much for sharing this. It was soo easy to make. We used real milk chocolate instead of semi-sweet chocoalate chips ! Will be making these again
Kate says
Thank you! I’m so glad you enjoyed the cookies and that you found the cookies to be easy to make! Thank you for coming back to comment! =)
Kathye says
These cookies were AMAZING. Mine were a little dry when i was mixing so I added a tiny bit more melted butter. SOOOOOO good. I added a little sea salt to the tops, delish. Thanks for sharing
Kate says
That’s a great addition – I love sea salt with chocolate chip cookies! I’m so glad that you liked the cookies! Thanks for coming back to comment. =)
Ashley says
I’m worried mine won’t be right they seem to flowery and I added milk to make it creamy because it just stayed powder from hopefully they tun out
Kate says
Hi! How are you measuring your flour? I always fluff (stir it up) before I scoop and sweep to avoid packing the flour in. Hope that helps!