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
Did You Make This Recipe?
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Published 8/16/16. Updated with new photos and tips 10/3/18.
Adapted from Pinch of Yum.
Reader Interactions
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Comments & Reviews
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!
Johnny says
Not sure what I did wrong. They just puffed up and tasted slightly like flour. :(
Also, you say you can’t recommend weighing ingredients enough, but you don’t offer the weight, only the cup measurements?
I assume I put too much flour?
Kate says
It does sound like there was too much flour in the dough. The weights are available by clicking “metric” right under the ingredients. By giving the weights that way, it allows for scaling the recipe when the serving size is changed.
JA says
I found this recipe on one of those cookie craving moments. Prepared first thing in the morning so my wife could wake up to the glorious smell of chocolate chip cookies! This recipe was perfect and the tips go a long way: especially the flour tip! Also, the tip for “undercooking” is best – if you want soft cookies, do not look for any browning, that means they are getting too firm! 10 minutes @160 in my electric convention is just right for me, like the author said, temps and ovens may vary but you DO want to slightly undercook them.
Kate says
Thank you! I’m glad that the tips helped! =)
Aurora Jae'lee Gasco says
cookies are great,
Kate says
Thank you!
Milena KUŽNIN says
Instant hit with my fam. Thanks, off I go to make it again. ?
Kate says
Thank you! Glad you enjoyed them!
Jodi says
Super easy and really yummy!
Kate says
Thank you so much!
Sara says
Omg I love these cookies so much and the recipe is super easy to follow absolutely love them!
Kate says
Thank you so much!
Aleksandra says
I was looking for a quick and easy cookie recipe and decided to try this one. The amount of sugar is insane. I did a little less than 1/2 cup of brown sugar ONLY (no granulated sugar at all!) and 3/4 cup of chocolate chips. I liked the texture and softness but next time will definitely add even less sugar and chocolate chips, no more than 1/3 cup of sugar and 1/2 of chips. Otherwise, it was quick and easy to make the cookies, which I do appreciate!
Kate says
Hi! It sounds like it’s definitely a matter of taste on this one. Glad you figured out how to make them to your liking for next time!
Jen M says
Tried this recipe out as a first time cookie baking activity with my 3-year old. Not only was it easy, but the results blew our tastebuds!! The detailed recipe and tips were absolutely beginner friendly and I ended up feeling so accomplished. Never realized how easy it is to make these cookies from scratch. Definitely intend to save this recipe and use it time and again! Thanks Kate!
Kate says
Yay!! I’m so glad that you liked the cookies!
Emma says
I love how easy this recipe is! Just made it for the first time and they turned out great. I left mine in around 9 minutes and they were perfect; of course, I know every oven is different so I kept a close eye on them the entire time. Definitely saving this one for future repeat making
Kate says
Thank you so much!
Chloe says
love the cookies ,i make them for my dad and he loves them best cookies EVER!
Kate says
Thank you so much!
Sandra Cunningham says
What a wonderful recipe. We love the cookies. Just perfect. I needed to let my cookies cook longer as 7-10 min was not enough. Again every oven works differently.
Kate says
Thank you so much!
Sarah says
I have been searching for the perfect chocolate chip cookie recipe and this one is amazing!! I like adding a 1/2t of almond extract with the vanilla. Thank you so much for such a great easy cookie!!
Kate says
Thank you so much!
IRENE says
For such a quick recipe, these cookies are fantastic. They have a great flavor and are so delicious and soft. Mine spread out a bit, which probably wouldn’t have if I’d put them in the fridge for a while before baking, but really, who cares. Also, needed 15 mins baking, not 10 for mine. Next time, I’ll do 1/2 cup choc chips and 1/2 cup chopped walnuts. They are easy, quick and delicious. Still beautifully soft the next day. Thank you for your wonderful recipe. Great job ?
Kate says
Thank you so much!!
Lauren says
Hands down, the best chocolate chip cookie recipe to make with kids. Quick and easy and everyone was able to take turns using fine motor skills rather than just, here kids dump in the mixer and oh yeah, now we have to wait till tomorrow to bake (totally not what a 7, 4 and 2 year old want to hear – ever!)! Thanks for this!
Kate says
Thank you!! Haha! My kids are about the same ages, so I totally get that!
Justine says
Amazing!!! Use salted butter and they are wow factor!!!
Kate says
Thank you so much!
sherry__likethewine says
These were so good! I accidentally l left my first batch in for too long so they were pretty crunchy, but the others were only cooked for 9 minutes and they were PERFECT. I will absolutely make these again! Such a win!
Kate says
Thank you! I’m so glad that you liked them!
suzanne says
Great cookie!! Easy fast delicious ?
Kate says
Thank you!