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!
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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.
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Published 8/16/16. Updated with new photos and tips 10/3/18.
Adapted from Pinch of Yum.
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Comments & Reviews
T. Smith says
These cookies were a hit with my 19-year old. I’ve been making grain free chocolate chip cookies (from Bojon Gourmet) for a healthier version for myself because I absolutely love chocolate chip cookies but my hips don’t. :) Anyway, my son’s been begging me to stop making healthier cookies and just make an old fashioned chocolate chip cookie but without the chips. Well, I finally succumbed at 10:45 pm last night with one egg left in my fridge as a surprise for him. I couldn’t resist adding just 2 crushed bars of semi sweet chocolate just for some color because these cookies are very light thanks to all the white sugar. Boy was he excited. He actually likes eating raw cookie dough so I asked him well, how does it taste because the cookies weren’t in the oven yet and he says these taste really good. I wasn’t sure how they were gonna turn out honestly because my batter looked a bit stiff. Felt like I may have measured the butter wrong because I actually weighed the flour. Also, didn’t melt the butter. I used softened butter because that’s typically what I would do with a cookie recipe so I planned ahead before I found your recipe. I think I was about 4g over with the flour. Anyway, eyeing the batter I wasn’t too confident on the cookies. I cooked them for 7 minutes because they looked like they were gonna be pretty cakey. As soon as I took them out, the 19-year old was right by my side just like when he was 7. He couldn’t wait. Ate the cookies hot which were still very soft since they were not 100% done. Boy did he love these cookies! He said “Mom, you did good with these cookies.” Ha! I pre-warned him that baking is a science so I am not sure how these are going to turn out. But they turned out great and to his liking so that’s a win! I personally would like to add some almond butter to a batch for me if I do these again AND I might consider doing more brown sugar and less white. Who knows. I love experiments and in my opinion, you can never go wrong with a chocolate chip cookie, even at 11 pm at night.
Sorry for the long comment!
Thank you! I’m so glad that they were a hit! I love to experiment with cookies, too! I’ve tried swapping the amounts of brown sugar and white sugar, and the cookies worked well that way.
Wonderfully quick chocolate chip cookie recipe for when the craving for a cookie at 8pm happens!
Thank you so much!
These are delicious, easy, no fuss, and at an effort level my 8 year old and 3 year old could actually help (no chilling..no rolling, no strange ingredients I am not apt to have, no softening of the butter, basically no planning needed). Made them on this snowy no school day – and everybody devoured them. Did need to bake them ~15 mins though not 7-10.
Thank you! I’m glad that you and your family liked the cookies!
First time making cookies and using this recipe last week and it was a delicious disaster because I accidentally doubled the butter. I haven’t made cookies before so I didn’t know that cookie dough wasn’t supposed to look runny.
Today I made them again and overlooked that the recipe actually called for 24 cookies. I was watching your videos while making the recipe & I only saw 12 cookies so I made 12 cookies. 350degrees Celcius at 10 minutes, it still look raw. So I cooked it longer but I got distracted and lost track of how long it remained in the oven. It still turned out delicious and I’m planning to make these cookies to bring to a picnic potluck. I like the bigger cookies (12 servings instead of 24). Do you have a recommendation as to how I should change the timing and temperature? Thank you, Kate.
Hey! Delicious disasters are how some of the best recipes came about!
Usually, a larger cookie needs a lower oven temperature. The lower temperature lets the cookie have time to spread before the outer part of the cookie sets. If you’re making a 3 tablespoon-sized cookie, I would try 325F, and the cookies will probably take about 10-15 minutes, depending on how hot your oven bakes.
So, a few things that I hope will be helpful in the future:
Almost every one of my recipes has photos showing the recipe in process. That way you can see what it should look like as you go.
Right above the “print” “pin” “rate” buttons, the servings are listed. That will give you the number of cookies, servings of cake, etc., that a recipe makes.
Also, if you ever have any questions, please feel free to ask! I’m happy to answer questions or explain if there are unclear parts in a recipe.
I’ve tried a lot of chocolate chip cookie recipes and this one by far is my favorite! Made them with my two toddlers, the recipe was easy to follow with the extra 2 sets of hands. The kids and hubby love them! Definitely will be a staple in our kitchen!
Thank you so much! I’m so glad that it was easy for you and your helpers to make!
I just made these and the batter seemed to be a lot drier than it seemed like it should be- had to combine in the chips by hand rather than a spatula, and they turned out very cake-y and puffy (and the puff never leveled out, they’re almost like squished circles). I tried adding in another tablespoon of butter when I noticed this in case I had measured a bit short, but didn’t seem to change much. Any idea where I could have gone wrong? They still taste pretty great, but definitely not what I was aiming for!
Hi! From what you’re describing, it sounds like there was too much flour in your dough. Too much flour will give you cakey cookies and cookies that don’t spread properly. How are you measuring your flour (scooping it, weighing it, spooning and leveling)?
Measuring, though I did fluff it before scooping. I didn’t use a sift though, I scooped it and then sprinkled it out before scooping it again, so that could be it!
Hey! It sounds like the fluffing and sprinkling were a great start! You could try using 1/4 cup less and see if that works out better for you.
These turned out so yummy!! I added 3 teaspoons of chocolate peanut butter and instead of chocolate chips I used a bar of lavender chocolate and crumbled it into small pieces. Super easy great recipe👍🏼
Jessica M. says
I’ve been using this recipe for probably a couple years now and everyone loves them! I stick to the recipe to a tee and they’re so easy to make and absolutely delicious! It’s a keeper for sure!
Thank you so much!
Hello! I’m making these ahead for a party. Can I still store them in the fridge?
Hi! I haven’t stored these cookies in the fridge to say for certain. I have frozen scoops of the dough to bake for a quick batch of cookies, and that has worked well.
I’m not a cookie person because they’ve always felt like more work than reward, but on a whim I tried these due to using melted butter and my daughter wanting to make cookies and they have changed my view of cookies. My husband will only eat these cookies now. Whenever I make them I double the recipe to freeze half the dough for another time.
I made them at Thanksgiving to give to friends and added trader Joe’s salted caramel chips, heath toffee chips, and semi sweet chocolate chips. Sounds like a lot, but they were amazing. All the friends we gave them too begged for the recipe saying they were the best they’ve ever had. Thank you!
I love this!! Thank you so much! The combination of the salted caramel chips, toffee chips, and chocolate chips sounds delicious!
Easy and fast
Angela Nares says
Delicious! Only recipe my son tried and liked too
Thank you! I’m glad your son liked the cookies!
Tina Smith says
Very easy! So easy to remember too! I added about a 1/4 cup of PB to mine bc my hubby likes that and they turned out scrumptious!! Thank you for sharing! :)
Thank you! And thanks for sharing that tip! The pb sounds sounds like a delicious addition!
Lisa Mills says
Dylan Clark says
If I put in salted butter should I not put in salt?
I use salted butter and the salt. =)
I as amazed!! I baked my cookies for 10 minutes, perfect
I’m using measuring cups and it says 1 3/4 cup of flour how would I measure out the 3/4 cups?
If you don’t have a 3/4 cup measuring cup, you can use a 1/4 cup and fill it 3 times for 3/4 cup.
Maria Rombeau says
These turned out so good! Quick and simple
Thank you so much!
Loved this recipe.
Thank you so much for sharing 🙂
Do you have one for raisen oatmeal also,if so could you share it please ?
Thank you! I have an oatmeal chocolate chip cookie recipe, and you could swap raisins for the chocolate chips.
Cedar Christensen says
Great recipe! Very tasty and they’re so simple! If you can, switching out the 1/2 cup of butter for a 1/4 cup of butter and 1/4 of milk, it will make the cookie more moist. Also, you can switch the 1/4 brown sugar for white if you don’t have brown. Love it! Kids do too. :)
Thank you! I’ve tried the brown sugar swap, but I haven’t tried using milk for part of the butter.