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.
What Makes This the Simplest Chocolate Chip Cookie Recipe?
This recipe uses just a few basic ingredients – flour, sugar, baking soda, salt.
Also, it is so fast and so easy – no mixer needed, no chilling required – that the cookies can be mixed up and baked in less than twenty minutes.
How To Make Chocolate Chip Cookies
For this recipe, 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.
Once the butter has melted, whisk in the sugars until well-combined. Mix in the vanilla extract and egg.
Add the flour, baking soda, and salt. Stir in just until combined. You don’t want to overmix the dough.
Stir in the chocolate chips, and then scoop the dough. Place about 2 inches apart on the prepared baking sheet.
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.
Can I Use an Electric Mixer?
Sure! You can use one if you would prefer. I do recommend mixing in the flour by hand, though, to avoid overmixing the dough.
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.
Tips For Making 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.
Kitchen Tools I Use When Making Homemade Cookies
Here are some of my must-have kitchen essentials that help to make this recipe even easier.
Whisk: A good whisk doesn’t have to be expensive, but it’s a kitchen must-have for really combining ingredients like the melted butter and sugars.
Cookie Scoop: I use my cookie scoop so often that I bought a second one. It’s great for scooping cookies, mini muffins, and even meatballs.
Silicone Spatula: A great all-purpose spatula is a must-have. They’re great for incorporating dry ingredients that are harder to whisk in and scraping the bowl.
Kitchen Scale: Using a kitchen scale is easier than measuring with measuring cups. It’s also more accurate! I was a holdout for a long time, but now I love using my kitchen scale.
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
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
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
- 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.
- Or 1/4 teaspoon table salt.
- 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 Information
Published 8/16/16. Updated with new photos and tips 10/3/18.
Adapted from Pinch of Yum.
Nicole says
Thank you SO much for this recipe. I would not even consider myself a “beginner” when it comes to baking. I’m what would even come before beginner. Lol But this was so easy to follow, that even I didn’t mess it up. And the cookies came out great. Thank you again!
Kate says
Yay!! I’m glad that it was easy to follow and that the cookies turned out well for you!
GiantHouse44 says
I LOVE THESE COOKIES!!!! I have made them over 5 times now and every time they have turned out amazing!
Kate says
Thank you so much! I’m so glad that they’ve turned out well for you!
Amanda Michelle Flint says
Our cookies turned out so yummy!!
Kate says
Thank you so much! I’m glad you liked the cookies!
Daniella says
This recipe was amazing, thanks!
Kate says
Thanks! I’m glad you liked it!
Luke D says
Just made these tonight. The kids DEFINITELY approved! Thank you for such an amazing and tasty recipe!
Kate says
Thank you so much! I’m so glad that they were a hit! =)
Andrea says
These cookies were so super quick and easy to make! My 2.5 year old daughter helped me to scoop these out and we had so much fun making them and she loved eating them too! Thank you for this awesome recipe!
Kate says
Thank you! I love to hear this! It’s so great to get that time in the kitchen with your little one! =)
Annie says
Omgggg this is the best recipe thanks again!!!
Kate says
Thank you so much!!
colin, ayna and sunny says
had a lot of fun making these cookies!! delicious recipe too. :)
Kate says
Thank you so much!
Caydence Holmes says
These were definetly one of the best cookie recipes I’ve had in a while. I made them for my daughters birthday party at school, and she says her class loved them.
Kate says
Yay!! I’m so glad that they were a hit! =)
Married to a Cookie Monster says
Delish- perfect for the need to satisfy the cookie tooth!
Kate says
Thank you so much!
Melanie Jackson says
Not sure what I did wrong but they didnt spred at all in the oven.
Kate says
Hi! I’m sorry to hear that! When the cookies don’t spread it’s either 1) old baking soda 2) the oven is cooking hot, and the cookies set before they get a chance to spread or 3) too much flour in the dough.
Tadiwanashe Mateta says
I did cook mine for 12 minutes at 350 and omgggg they taste amazing especially if you put them in the fridge oh my gosh if you eat them out of the fridge they’re so satisfying and when they’re still warm the chocolate is oozing these things are perfect
Kate says
Thank you so much! Glad you liked the cookies! =)
Chrystal says
So so good. Mine didn’t spread likely bc of the flour note. But I love them. So gooey and yummy. I had to bake mine a total of 17 minutes (Texas).
Kate says
I’m so glad that you like the cookies! =)
Tracy says
My kids love these cookies! I used almond flour in place of all purpose flour ( same measurement). And I also added walnuts.
These cookies are so easy to make.
Thank you!!
Kate says
Thank you! And thank you for sharing that almond flour worked well!
Olive says
Amazing. Soft baked and the best chocolate chip cookie recipe I ever followed. Other than adjusting the time it baked I followed everything exactly. This recipe is s keeper
Kate says
Thank you so much!!
jess lol says
thanks man needed this
Kate says
You’re welcome, bruh! =)
jess lol says
thanks man needed this
Maria says
Thank you! We make these cookies…more often than we should! Great quick and easy – and delicious – recipe!
Kate says
I’m so glad that you like the cookies! =)
Leah S says
This was the best chocolate chip cookie recipe I’ve ever made! I’ve used many different recipes from various cookbooks and blogs, closest that worked for me was Cook’s Illustrated’s the best chewy chocolate chip cookie recipe, but this was better and was consistently giving me the best results! I’m a convert! Thanks for sharing this recipe!
Kate says
Thank you! I’m glad you liked the cookies!
Meg says
This recipe was amazing!! Thank you so much. I just made them and ate four of them right away.
Kate says
Thank you so much! Glad you liked the cookies!