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.
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!
You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.
Easiest Chocolate Chip Cookie Recipe
- 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
- 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
- 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.
Did You Make This Recipe?
Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!
Published 8/16/16. Updated with new photos and tips 10/3/18.
Adapted from Pinch of Yum.
Love this recipe?
Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!
Comments & Reviews
As far as I am concerned a recipe needs only ingredients (with measurements) and procedure (how to make it). You have said so many things before and after the real recipe, but have forgotten to mention the yield. I was unable to decide what size cookie sheet to use for this recipe (I have different sizes). Eventually, I used the right size cookie sheet. My yield was 20 cookies. I baked them for 9 minutes. Next time I shall bake them for 10 minutes. 10 minutes will suit my taste better!
You can find the yield immediately above the ingredients in the recipe card.
So simple and delicious I will definitely be coming back to you for many different recipes thank you and Happy Holidays
Thank you! Happy holidays to you, too!
Taiylah Moore says
I love this recipe and definitely delish. But if you don’t have brown sugar definitely use molasses or even better some original syrup works. This is now one of my favorite recipes. My family loves them. Especially for Christmas 🎄. And parties 🎉. But otherwise delish.
I’m just getting into baking (without a box mix that is) and learning you really can’t “eye ball” things like you can cooking some things. I messed up a little on these as this was my first time making cookies without a premade cookie dough or box mix but my family still ate them all. Will be trying this recipe again with the correct measurements and baking time was definitely still delicious
Very true! Hope they turn out well for you!
Such a simple recipe and they come out great every time!
Thank you! I’m glad that you liked the cookies!
This cookies were absolutely amazing and so easy! Everyone loved them! Thank you!
Thank you! I’m glad that they were a hit!
So chewy and delicious 😋
The perfect chocolate chip cookie. My new favorite recipe !
Simple and delicious. Thank you !
Thank you so much!
These were lovely! I didn’t have chocolate chips and used choped chocolate instead. They had a lovely dome and were easy to shape. Why were moiste but not sticky while handling. And so quick! This will be my go to cookie recipe. I made them for a friend, my roommated loved them too. All 4 of us were charmed.
Thank you! I’m glad that you liked them!
I’m not a baker and I don’t follow baking instructions well. I made this with my toddler and they came out yummi. I happened to have a scale and didn’t think of it at first and the struggle was real. Measuring makes it go fast and so much moreaccurate
Thank you! I’m glad that using the scale helped!
This is the best chocolate chip cookie recipe I’ve ever tried, and I’ve tried quite a few. I followed the recipe exactly except that I added about a quarter cup of crushed Oreos (just the chocolate part) and used about three quarters of a cup of mini chocolate chips. They’re delicious, and nice and soft. I store cookies in an airtight container and I usually put a slice of white bread in there with them to keep them soft, the bread gets hard but the cookies don’t. I made these cookies last night and I forgot to add my usual piece of bread. When I got up this morning and reached for a breakfast cookie, I realized that and expected them to be hard, but they were still perfectly soft. I meant to leave a comment then and forgot but my husband and I both just ate another one, it’s 8:30pm and these cookies are still just as soft as they were last night! I’m grabbing a recipe card right now so I can write it down and keep it, and it’s replaced my old chocolate chip cookie recipe. Bravo!
Thank you so much for taking the time to leave such a nice comment!
This recipe is perfect for getting rid of Halloween candy when the tricker-treaters didn’t take it all (I had tons of those miniature choc bars (Reeses peanut butter cups, Krackels, Mr Goodbar etc… ) Just chopped then up in eights and they were just the right size. Great recipe – easy and DELICIOUS! Thank you Kate!
Thank you so much!
Kate B says
I don’t eat sugar or white flour so I’m going on the feedback on people who have eaten these cookies. These are just a few of the comments:
“Mmmmm, these are sooo good. Maybe I’ll have another one.” (And they usually end up eating 2 or 3 more).
“These are the best chocolate chip cookies I’ve ever eaten!” (said almost every time they take one).
“I was hoping you’d have some cookies—they’re delicious!”
I have made multiple batches and love the recipe because there’s no mixer needed and they freeze well so I can make them in advance if I have guests coming. I’m glad I found your recipe!
Thank you so much! I’m glad that the cookies have been a hit, and I appreciate you taking the time to leave this review!
I just want to say I started to make these cookies at the last minute and realized I was out of baking soda so I subbed 1/4 cup of GV Pancake & Waffle mix and remaining flour , they actually turned out amazing! This was a great recipe.
Wow! I’ve never thought of using pancake mix. I’m glad that worked out for you!
Perfect! Followed the recipe to a “T” and the cookies were delish!
I haven’t done a lot of cookies (done lots of baking though), so a couple of notes: I did find the cookies were salty; I had used a kitchen aid mixer, but didn’t have a chance to scrape the sides, so maybe it didn’t mix properly (maybe the larger salt—kosher rather than table—made a difference too).
I didn’t have a scoop, so made them “cookie sized” and flattened (about a golf ball size of dough, flattened to be a bit wider than the diameter of a tennis ball). This produced, I believe, 16 cookies. I did have to cook for longer than the 10 minutes; closer to 13 I believe. They were soft out of the oven, but got crispy after cooling. I know at 7 they were still raw, and I believed them to be at 10 as well.
Hi! The small amount of kosher salt shouldn’t make the cookies salty. However, you can follow note 2 about using table salt instead of kosher salt, if you prefer. If you make larger cookies, that will change both the number of cookies that you get and the baking time. Hope that helps for next time!
Abby Johnson says
Love how easy and delicious these chocolate chip cookies are!
Thank you so much!
Can I use coconut sugar and gluten free all purpose flour?
I’ve used gf measure-for-measure flour, and it worked well. I haven’t tried using coconut sugar to say how that will work.
This is a great recipe. The tips were very helpful, thank you!
I only had 1/2 cup of semi chocolate chips, so I added 1/2 cup of walnuts.
Thank you! Nuts are a great addition! I’ve used chopped pecans, walnuts, almonds, and macadamia nuts in this recipe, and they all work well. =)
Cookies were delish but WAY to many chocolate chips.loved everything else though. Before chocolate chips, batter is SO GOOD!
That’s an easy fix! Feel free to use fewer chocolate chips next time!
Cookies were delish but WAY to many chocolate chips!
Really overpowered the cookieness of it.
That’s an easy fix! You can use fewer chocolate chips if you prefer.
These cookies are so good I make them all the time they are quick and easy
Brena Davis says
Certainly very easy recipe and hard to mess up a chocolate chip cookie recipe next time I believe I will increase my cooking temperature to 360 degrees instead of 350degrees because I had to cook 30 minutes on 350 degrees most other cookies usually does get done at ten minutes they were delicious totally making them again thank you for sharing Brena
Thank you! Absolutely! I have several cookie recipes that I bake at 375F because that works best, so feel free to make adjustments as needed!
Made these cookies twice in two days, the first time with milk chocolate chips, and the second time with chunks of dark baking chocolate. The second batch was primarily for gifting. :-) My favorite part of the recipe, aside from the simplicity, was how perfectly they turned out both times. They didn’t puddle, nor did they turn into hard hockey pucks. Absolutely lovely, and most importantly, delicious!!
Thank you so much!
THANKS. Made two batches of these recently and they were amazing. However, i would most definitely recommend against skipping the brown sugar. If you don’t have brown sugar add half a table spoon of molasses instead. The first batch I didn’t have any brown sugar on hand and while they came out delicious, they were more like slightly soft shortbread cookies with choc chips.
Thank you! And thanks for sharing your baking notes!
Da Slothman III says
Yum yum yum! Delisioso!