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 ¼ 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!
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
- ½ cup butter
- ½ cup granulated sugar
- ¼ cup brown sugar packed
- 2 teaspoons vanilla extract
- 1 large egg
- 1 ¾ cups all-purpose flour¹
- ½ teaspoon baking soda
- ½ 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 ¼ 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
Published 8/16/16. Updated with new photos and tips 10/3/18.
Adapted from Pinch of Yum.
Amanda
This is my go-to chocolate chip cookie recipe. It's so easy, and the cookies are always delicious!! 😋
Kate
Thank you!
Leanne
Easy to make, directions were perfect & cookies were sooo delicious!!!
Kate
Thank you so much!
Enid
I haven't made them yet, but I'm wondering are they meant to be soft and chewy or crispy chocolate chip cookies?
Kate
Hi! The recipe as-directed will give you soft cookies.
Jean
My Grandson made these for me and they are the best chocolate chip cookies I have ever had, and I’m 67 years old😍
Kate
How sweet! I'm sure the baker made them extra delicious!
Katie
This is the easiest, best chocolate chip cookie recipe, especially when you're feeling a little blah. Thank you!! It's a keeper.
Kate
Thank you! I'm glad you liked the cookies!
Nancy McMillan
What a great recipe. This is much better than the standard toll house cookie. The texture and shape are superior, it is not too sweet, and it couldn't be easier. Thank you for sharing this!
Kate
Thank you so much!
Kenda Maxwell
I was excited to try this recipe. I have a hard time standing for too long, so I rarely bake anymore. But this was so easy and fast. And so delicious. I made a batch for the young men down the street who chased a buy guy away who was trying to break into my car.
Kate
Thank you! I hope everything was ok with your car! I'm glad it works well for you! I have a few other cookie recipes that are this quick, and I'm happy to share the links to those if you're interested.
Christine
Took more than 20 minutes before the edges were even set. I pulled them out anyways, but they were completely doughy soft. I let them cool on cookie rack for ~10 minutes and they'd turned rock hard.
After wasting the time to weigh and mix the ingredients, bake, and cool the cookies, I'd basically wasted an hour for some chocolate chip bricks...
Kate
Hi! It's always frustrating to feel like you've wasted time and money with a recipe! It sounds like there's an issue with your oven. Some variation in cooking times is normal, but it shouldn't take 20+ minutes for the cookies to begin to set. Ovens are a hot, dry environment. So, baking your cookies for an extended time like that will suck the moisture from the cookies (like a dehydrator would).
I'd recommend buying an oven thermometer to check the temperature it's actually baking at and that will help you avoid future baking issues.
Lyana
i made this in my house. It was the best food ever!!!!!!!!!!!!
Kate
Thank you!
Saba Amin
Can I use only white sugar instead of brown sugar?
Kate
You could use white sugar only, but it will change the way the cookies turn out. If you only use white sugar, the cookies will be crispier and won't be as soft.
Shari
Easy and Delicious!!
Kate
Thank you!
Patty
The best chocolate chip recipe I've ever tried. Really an easy but delicious one. Thank you so much!
Kate
Thank you!
Tamie
These are delicious and super easy to make…perfect for when the cookie craving hits NOW.
Kate
Thank you!
Lori Slathar
These are the best chocolate chip cookies I have ever made! They mix up so easily also. Thank you for the recipe!
Kate
Thank you!
Carolyn C
Can I use this recipe and use Butterscotch chips
Kate
Yes, you can use butterscotch chips in this recipe.
Kaylah Samone💞
yum!
Kate
Thanks!
Mariam
These are hands down the best chocolate chip cookies! You get it all done in one bowl which makes it so much easier!
Kate
Thank you!
Jennifer
Tasty cookies
Kate
Thank you!
Donna
Made these tonight. Everyone loved them They loved how soft and gooey they are! Saving this recipe. Also, love how simple the recipe is and best part is I had everything in my cabinet, so no going to the store.
Kate
Thank you so much! I'm glad you liked them!
Candice Fleming
Can I use self rising flour?
Kate
Hi! Self rising flour has salt and baking powder in it, so it won't work in place of the all-purpose flour in this recipe.
Da Slothman III
This is amazing!
Kate
Thank you!
Lindsey
Loved how easy they were to make and everyone at the party loved them! Thank you
Kate
Thank you!
Rachel
I love this recipe
Kate
Thank you!
DC
Best choc chip cookies lve made in years. Followed preparations and ingredients totally. So easy soooo good. Thank you
Kate
Thank you! I'm so glad that you liked the recipe!