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
Terry says
Great recipe! Made the cookies and followed the recipe to a T. Got great cookies and everyone was happy.
Kate says
Thanks! I’m glad that you liked them!
Bee says
I do not understand why you listed the 1/2 tsp kosher salt in the ingredients, then add the note at the end of the recipe about using that much kosher salt will make the cookies salty. Why not list the correct amount of the salt of your choice then add an additional comment at the end as an alternative suggestion. The way it is now, the amount of salt is incorrect.
I made the cookies using a mixture of white, semi sweet & milk chocolate chips. The cookies were salty, but good (yes-because I didn’t read the comment at the end of the recipe until after I already mixing the ingredients as listed). Great cookies tho & super easy recipe. Thank You?
Kate says
I’m not sure where you got that I said that using the listed amount of salt would make the cookies salty as I don’t say anything about that in the recipe notes. Instead, I’ve already done exactly what you suggested – in the note at the end of the recipe, I give the equivalent (alternative) for using table salt instead of kosher salt because many people don’t have kosher salt. The reason that I recommend that amount of table salt vs kosher salt is because table salt is “saltier” than kosher salt, and half as much table salt is necessary when using it as a substitution for kosher salt.
I explain this in the recipe post where I said, “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.”
However, since you’re the one eating the cookies, you should absolutely adjust the salt level to your liking for next time. =)
Mike Gallegos says
This worked out great!! Thank you so much . From a dad making his daughter happy ?
Kate says
Love this!! So glad that the cookies turned out well for you!
Zoey says
What if you do not have that salt
Kate says
Hi! Are you asking about replacing the kosher salt? There’s a note underneath the instructions with the substitution. You can use 1/4 teaspoon of salt (table salt) instead.
Janice says
Perfect! Fast and easy one bowl deliciousness!
Kate says
Thank you so much!! =)
Kaylee says
Great! I love it! We call this our family recipe. Lol.
Kate says
Yay!! I’m glad your family likes it!
Elisa says
I’ve been doing these cookies ever since I found the recipe and you can never, ever, miss with them. They are the best and really the easiest to make.
Kate says
Thank you so much!! I appreciate your kind words! =)
PS says
Hello, this is a rather specific question, but what is the diameter of the cookies that come out of this recipe? Thanks!
Kate says
Hi! I’m afraid that I don’t have a measurement for the diameter of the cookies. If you give me more information, I may be able to help you.
David Van Gelder says
Great recipe – these could get out of control!
I added a slight pinch of kosher salt on top of each cookie and my wife approved.
Kate says
Thank you! I’m glad that you two enjoyed them! =)
lyn says
could you please run for president?
Kate says
Haha! I think I’ll stick to cookies! ;)
lyn says
easy, wonderful, fast. You are my hero. love, lyn. you can teach an old grandma new tricks!
Kate says
Thank you so much!!
Anthony says
These cookies are the best i love your recipe
Kate says
Thank you so much! =)
Emily Smith says
My kids and I LOVE this recipe! Easy to make, but enough steps that they all get to help. ?
Kate says
Yay!! Love to hear that!
Diana says
Such an easy great recipe. Followed your steps to a Tee and they are perfectly soft with amazing flavor.
Kate says
Thank you! I’m so glad that you liked the cookies! =)
N. says
Never mind! Just found it!
Nancy says
Hi there. I’ll be using a scale for the first time to weigh my flour. Sorry if you already mentioned this somewhere, but what do 1 3/4 cups translate to in grams?
Thanks so much.
Kate says
Glad you found it!
Connor says
I measured 1cup=164g so 287g.
Kate says
Hi! That’s going to give you a lot more flour than I call for in this recipe as I only call for 210 grams of flour. Please take a moment to check out the weights that I use for the recipe. You can find them if you click on “metric” just underneath the ingredients.
Anna says
Hi! These are great! My friends and family have loved them! Mine are small and cake-like (don’t usually spread out), but I’ve gotten rave reviews!
Can I freeze this dough? How long might it last in the freezer? Any tips for defrosting the dough after being frozen?
Thanks!
Kate says
Thank you so much! You can freeze the dough. The easiest way to do that is to freeze scoops of cookie dough until solid and then place them in a resealable freezer-safe container. I bake cookies from frozen without defrosting the dough. You just need to add additional baking time (usually a couple minutes) when baking from frozen. The dough lasts for about 3 months in the freezer.
Ginger Moran says
Okay so I’ve struggled for YEARS i have a reputation of burning or not mixing or my butter wasn’t soft enough and my cookies always always come out flat BUT this recipe WAS PERFECT and I’m so excited i can finally make normal chocolate chip cookies. Thanks for this recipe! You have no idea how excited i am ??
Kate says
Yay!! I’m so glad to hear that! Your comment made my day! =)
Stacey says
Hi! Are you sure they don’t need a higher temp? I made but they barely spread and second batch i flattened them but still something is a bit off. I bake a lot and still can’t figure out what it is!?
Kate says
Yep! I’m sure. =) There are three reasons why cookies don’t spread: 1) too much flour in the dough 2) old/expired baking soda 3) oven temp is too high. When the oven temp is too high, it cooks the outside of the cookie before they’ve had a chance to spread. So, if your cookies aren’t spreading, you don’t want to increase the oven temp.
With that said, oven temps can vary tremendously. If your oven bakes hot, you may find that lowering the temp by 25F helps. If that doesn’t help, then I would look at the other two reasons next. Hope that helps!
Angela says
I had the same issue, I used the exact measurements, my baking soda is only a month old and I had the temp on what was suggested. The inside seemed really undercooked
Kate says
Hi! Like I said, oven temperatures can vary tremendously. Ovens are very rarely on temperature, and it’s important to know how your oven bakes. If you find that they are cooking on the outside before cooking through then your oven may be cooking hot, and you can try going down 25F to see whether that helps.
Laura says
I put together this recipe and had freshly baked yummy cookies in less than 30 mins. Thanks for easy to follow instructions, they turned out PERFECT!
Kate says
Thank you so much! I’m glad you liked the cookies!
vladimir rebej says
mm theas are so good you are so good
Kate says
Thanks! Glad you liked them!