Easiest Chocolate Chip Cookie Recipe

Easiest Chocolate Chip Cookie recipe is a simple chocolate chip cookie recipe that makes super soft chocolate, super yummy chip cookies – 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.

Tips/FAQ

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!

• 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.
• 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.
• 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 the measurements on the 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.

More Easy Cookie Recipes!

• Chewy Brown Sugar Chocolate Chip Cookies
• Toffee Chocolate Chip Cookies
• Thick Homemade Chocolate Chip Cookies

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!

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Easiest Chocolate Chip Cookie Recipe

Easiest chocolate chip cookie recipe - no mixer, no chilling necessary. Also, check out the video just above the recipe!

Author:I Heart Eating

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Servings:24 cookies

Course: Dessert

Cuisine: American

Keyword: easiest chocolate chip cookie recipe, easy chocolate chip cookies, homemade chocolate chip cookies

Print Rate Pin

4.93 from 501 votes

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 flour¹
• ▢ 1/2 teaspoon baking soda
• ▢ 1/2 teaspoon kosher salt²
• ▢ 1 cup semisweet chocolate chips

US Customary - Metric

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

1. 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. 
2. Or 1/4 teaspoon table salt. 
3. 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.
4. If you're interested in the chocolate version of these cookies, you can find that recipe here. 
5. Nutrition facts are estimates.

Nutrition Information

Serving: 1cookieCalories: 138kcal (7%)Carbohydrates: 17g (6%)Protein: 1g (2%)Fat: 6g (9%)Saturated Fat: 4g (20%)Cholesterol: 17mg (6%)Sodium: 109mg (5%)Potassium: 57mg (2%)Sugar: 9g (10%)Vitamin A: 130IU (3%)Calcium: 10mg (1%)Iron: 1mg (6%)

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Published 8/16/16. Updated with new photos and tips 10/3/18.

Adapted from Pinch of Yum.