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
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Originally published 8/16/16. Adapted from Pinch of Yum.
Reader Interactions
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Comments & Reviews
Lucy says
Hi, me again. I will be using a commercial kitchen-sized convection oven. At what temp and length of time should I bake these?
Thank you!
Kate says
Hi! Normally, you would need to reduce the baking temperature by 25F if using a convection oven. I’m not sure whether the commercial kitchen oven would alter that at all. I would start checking 1-2 minutes before the suggested baking time. You an always leave them in for longer, but you can’t do anything once they’re overbaked. Hope that helps!
Lucy says
Hi,
I am trying this for the first time. I prefer cookies to be flat vs taller and puffy. Should I “punch” them down when they come out of the oven, or should I do it before they go in to bake?
Kate says
Hi! You could try pressing the cookie dough down before baking for a flatter cookie.
Kari says
So good! I used gluten free flour instead and added chopped pecans. Usually my chocolate chip cookies come out looking like pancakes, but these didn’t flatten out on me. I definitely will be making these again.
Kate says
Thank you! I’m glad you liked them!
Brends says
I’m not a very good baker but this recipe was so easy and they turned out great. Thanks for a simple recipe.
Kate says
Thank you! I’m glad that it worked out well for you!
Lorraine says
I have made chocolate chip cookies for years, and I have to say that they were just ho hum kind of cookies. I tried this recipe and it is just perfect. Great tasting and the instructions were easy to follow. What more could I ask for. It’s a “keeper”
Kate says
Thank you so much! I’m so glad that you liked them!
Tess says
A keeper! My cookies always come out flat and these are puffy and perfect! And don’t have to use a mixer! I used gluten free flour and these came out great. Will make these all the time
Kate says
Thank you!
January says
These are the best cookies ! I made a batch and am already thinking about making them again.🤤 Thank you for the tip on the flour- I weighed it and game changer! Thank you so much! This will be my go to chocolate chip cookie recipe🥰
Kate says
You’re so welcome! I’m glad that weighing the flour helped!
nyx says
these are the best cookies ive ever made! i just want to add really quick, if you have to refrigerate the dough overnight for any reason, the cookies turn out looking very scone-esque.
Kate says
Thank you!
Ryan says
Should I spray the cookie sheet first? Or use parchment paper? No instructions regarding this. Thanks!
Kate says
I’ve used silicone baking mats, parchment paper, and nonstick baking sheets. All have worked well. I haven’t used nonstick baking spray with this recipe.
Oriana says
Thanks for this! I haven’t made cookies in years but I whipped these up in a flash. They were all gone within ten minutes and I immediately whipped up another batch, they all came out perfect.
Kate says
Thank you! I’m glad you liked the cookies!
Julie says
Can u use milk chocolate chips instead of semi chocolate?
Kate says
Yes, I’ve used several other flavors of chips (milk, white chocolate, etc.) and all have worked well.
Cam says
These were a BLAST in my class! I brought them in to share with the teacher and ended up sharing them with everyone, and they LOVED them! They are super soft and have a good flavor! I used Funfetti chips instead of chocolate because we ran out, but it didn’t seem to make too much of a difference. They were still delicious. If I could rate this recipe any higher than 5 stars, this recipe would have 10!
Kate says
Thank you so much! I’m so glad that they were a hit!
christian says
does the butter need to be unsalted? if it is salted do i need to leave out the extra kosher salt?
Kate says
No, I use salted butter + the kosher salt. Kosher salt isn’t as salty as table salt. You can choose to use the salt or not with salted butter depending on how you like your cookies.
Jade says
BEST chocolate chip cookies ever! I found this recipe for my boyfriend to make himself cookies when if be out of town. It is now our go-to always because they are actually the best cookies. I love putting the dough in the refrigerator sometimes beforehand :)
Kate says
Thank you so much!!
Weirdough says
It’s our first time in baking choc chip cookies. We followed your recipe and the cookies turned out marvellous!
Keep baking guys!
Kate says
Thank you! I’m glad they turned out well for you!
Cas says
Simple ingredients and instructions. I’m not much of a baker, I was able to make these cookies in less than 30 mins and they’re delicious! My partner couldn’t resist eating more than she expected! I was pleasantly surprised by how well they turned out. All I did was read the directions thoroughly and ensure I followed them well. I think they turned out best because I ensured they weren’t overcooked at all like instructed. I’ll always use this recipe for quick and easy cookies! Thank you!
Kate says
Thank you! I’m glad that they turned out well for you!
Neave says
These are the best chocolate chip cookies I’ve ever had
Kate says
Thank you!
Gen says
I’ve made these cookies so many times now I feel the need to say how absolutely stupendous this recipe is that produces the most amazing cookies ever👏 !!!!
Kate says
Thank you so much!
Carley says
Best cookies I have ever made. So fluffy and amazing !
Kate says
Thank you so much!
Brenda Lee says
About 1am, I was getting ready for bed. I wanted some chocolate chip cookies. So as I was scouring the web for a recipe, I came across this one. I am glad I chose this one. They are perfect.
Kate says
Thank you!
Karen says
These are our family’s favorite, our daughter is a whiz at making them. Kosher salt is real flavor key. We would like to make these ahead of time for vacation and freeze the dough balls. Any tips for baking them later, would the dough balls need to thaw first?
Kate says
Hi! I don’t thaw frozen cookie dough before baking it. It usually takes about 1-2 extra minutes of baking, but, otherwise, I don’t make any adjustments. If you have other questions, please feel free to ask!
Kale says
Hello Brenda! I was up all night craving some chocolate cookies, like you I’m sure, and I also came across this recipe. So glad I made them. My kids loved them in the morning!
Sue says
How long can you keep them at room temperature?
Kate says
The cookies are best eaten within 1-2 days, but they will keep for up to 4 days in an airtight container at room temperature.
Maria says
THANK YOU so much for this recipe! I can’t count the number of times I’ve used it now. They are my go-to cookies, and everyone who has one asks for the recipe! I’ve even used this to make cookie cake and cookie ice cream cake now! Seriously the best chocolate chip cookies ever.
CR says
Thank you for the recipe. I tried today and it’s yummy. My kids love it. Just a query, mine didn’t flatten like yours. Do I need to press it before baking?
Kate says
Thanks! No, there are a couple things you can check. First, if your baking soda is older, that can prevent the cookies from spreading as much. Second, if your oven bakes hotter, you may want to decrease the oven temp by 25F. If the oven bakes hotter, it can set the outside of the cookies before they spread as much. Hope that helps!