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
Did You Make This Recipe?
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Originally published 8/16/16. Adapted from Pinch of Yum.
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Comments & Reviews
Sierra B says
Love this recipe! I added semi sweet chips, butterscotch chips, and a little shredded coconut. So delicious! Thank you for sharing your recipe.
Kate says
Thank you! I’m glad you were able to make it your own! =)
Hannah says
SO SO EASY!! it was 9:00pm and I had to make cookies for my friend for the next morning (her birthday). I was rushing to find a recipe but this one popped up and I started making it. It took me like less than ten mins to make the batter and I only needed to bake for 5mins!! (I halved the recipe). They taste amazing too. Kinda like subway cookies but sooo much more elevated. Thanks SO MUCH for this recipe and I will DEFINITELY be making it again!
Kate says
Thank you so much! I’m glad that they worked well for you!
Anne says
These cookies were absolutely delicious, I would definitely make these again, they were a hit in my house. Thanks for sharing.
Kate says
Thank you! I’m glad the cookies were a hit!
Peggy says
These are a must! Absolutely
Delicious 😋 Thanks for sharing this recipe.
Kate says
Thank you so much!
Brad says
OMG!! These are the best chocolate chip cookies yet.
My first try at chocolate chip cookies and I just knew from reading the recipe it was a winner.
Now my wife asks ME to bake to bake cookies.
LOL
Kate says
Thank you! I’m glad that they were a hit!
EmmaLeigh says
I forgot the brown sugar but they still came out amazing. I just dusted them with the brown sugar lol. Had to cook them longer though which is fine by me!
Kate says
Thank you!
Darlene A says
These are great! I did make a substitution this time around. I substituted a quarter cup of unsweetened applesauce for the quarter cup of brown sugar. Turned out great! Very tasty with less sugar!
Kate says
Thank you! And thanks for sharing that sub!
Agnieszka says
These are the best chocolate chip cookies I’ve made. Soooo good!!!
Kate says
Thank you so much!
Jamie says
Wow – these are really good! I had just enough choc chips and was wondering what to make and came across your recipe. Measurements enough for small batch for two of us – I did 10 minutes at 350 – perfect! Loved them and will make again!!!
Kate says
Thank you!
Pira says
I was craving chocolate chips cookies and this is perfect and simple to make. It’s so good. Recipe is easy to follow m. Using simple stable is a plus. Thank you. Definitely will make them again soon.
Kate says
Thank you! I’m glad that you found the recipe easy to follow and that the cookies turned out well for you!
Christine says
I have made these cookies about once a month for the past year and they always turn out amazing and they are the easiest ever. I add a half teaspoon almond extract and decrease the vanilla by as much and it is just perfection.
Once when making these cookies, I made the mistake of adding an additional egg. I added additional flour and was sure they were not going to taste great. I couldn’t believe it when everyone still liked them!
Thank you for such a foolproof, amazing recipe.
Kate says
Thank you! I’m glad that turned out well! I’ve made so many different versions of this recipe, and it really is very flexible. =)
Chelsea says
Love! So easy and quick, we are making better diet choices, so we haven’t had baked goods in awhile. I was pleasantly surprised that this recipe doesn’t make dozens and dozens of cookies. I was able to have a little treat, keep a few, and send the rest off with my husbands work family! Bookmarking for next time!!!
Kate says
Thank you! You can also freeze scoops of the dough if that makes it easier for you to make smaller batches.
Jen says
I have been looking for a recipe just like this–simple and SO soft and chewy and delicious. It is just my husband and I so having a recipe for a smaller batch of cookies is perfect!
Kate says
Thank you! I’m glad you like the cookies!
Ellianna Taylor says
I cooked them for 15 mins and they are so delicious. This was my first time making cookies . I am 9❤️
Kate says
Yay!!! Congrats on making cookies!! That’s so great!!
Pe Mack says
Very good soft cookies. Followed recipe exactly using metric measurements. Mixed by hand. Needed 15 minutes 350 degree convection oven at 1300ft. elevation. Will be baking these cookies often.
Kate says
Thank you! I’m glad that they turned out well for you!
Natacha says
Amazing recipe and cookie outcome! Delicious!😋
Today, on January 29th 2033, My preschool group and I, prepped and mixed the ingredients together. The cookies came out so soft and tasty! This was an amazing experience and bond I created with my group simply by adding on a baking experience to my curriculum. They were able to learn about measuring, scooping, pouring, and fine-motor skills technique that focuses on mathematics and their pincer grasp development (prep. for Kindergarten), and so on.
Love this recipe!!! I’ll definitely be doing it again with my class 😋
Kate says
Thank you! I love this!
Rebecca says
So quick and easy to make! I rolled them into balls and cooked them for 25mins for one batch and worked really well too.
Kate says
I’m glad that worked well for you!
Connie says
These cookies turned out great! They were very moist and chewy I did have to bake them a little longer
Kate says
Thank you!
Leila says
This recipe was so easy and fast. The cookies turned out absolutely delicious!!
Kate says
Thank you!
Sandra says
This was the perfect recipe for the occasion. I was in my camper and didn’t have the amount of ingredients needed for my regular chocolate chip cookie recipe. I had the amount needed for this recipe though. This recipe it didn’t make lots, which was fine. Very good cookies I wouldn’t change a thing. Crunchy on the bottom and soft in the middle. Had to bake them a little longer, I’m assuming it was due to the oven in the camper.
Kate says
Thank you! I’m glad that they worked out well for you!