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
- ½ cup butter
- ½ cup granulated sugar
- ¼ cup brown sugar packed
- 2 teaspoons vanilla extract
- 1 large egg
- 1 ¾ cups all-purpose flour properly measured
- ½ teaspoon baking soda
- ½ 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.½ cup butter, ½ cup granulated sugar, ¼ cup brown sugar
- Stir in vanilla and egg until incorporated.2 teaspoons vanilla extract, 1 large egg
- Add the flour, baking soda, and salt. Please read the recipe note about properly measuring flour.1 ¾ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon kosher salt
- Mix dough until just combined. Dough should be soft and a little sticky but not overly sticky.
- Stir in chocolate chips.1 cup semisweet 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.
Reader Interactions
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Comments & Reviews
Jane Griffeth says
These are the BEST cookies! Our new go to!
Kate says
Thank you!
Debbie says
My cookies did not spread out when they were cooking. I had to take a fork and mash them down some on the first batch. For the 2nd batch, I just rolled them and flattened them down a little and baked them. Why did they do this? I also don’t like that they don’t brown on top but I don’t want to overbake because we like them soft.
Kate says
It sounds like there was either too much flour in the dough or the baking soda was old. Either can cause dough that doesn’t spread and cookies that don’t brown. With that said, these cookies aren’t going to brown a lot as they bake. If you want cookies that brown more, you can try switching the amounts of brown sugar and granulated sugar and increasing your oven temperature by 25F.
Gabrielle says
Not all cookie recipes are created equal!!! This one is by far the best I’ve tried AND so easy. I stumbled upon this recipe because I wa slow on flour and searched for a recipe with less than 2 cups (thats all I had at the time) and I am so glad this popped up! I’ve made these cookies 4 or 5 times in the last few weeks since I found it. My go to all the time and so delicious!!
Kate says
Thank you so much!!
Sue Donym says
Pretty good! It doesn’t give that same brown cookie, but it’s still delicious, especially considering how little time it took. I’d recommend anyone to do this recipe. One note, if you are going to add an egg substitute like flax or chia, add a little water or milk, otherwise the cookie will be inedible. Additionally, if you, like me, have more of a sweet tooth, add an extra 1/4 cup of brown sugar (not packed.)
Kate says
Thank you! If you’d like the cookies to brown a bit more, you can try increasing the oven temp to 375F.
Ashley says
This really is the easiest chocolate chip cookie recipe! I made larger cookies and baked for 10 minutes and they were perfect. My husband said they were amazing. Will definitely make again!
Kate says
Thank you so much!
Glenda Hoy says
Best chocolate chip cookie recipe I have ever used. So easy and they taste delicious! Thanks for the recipe.
Kate says
Thank you so much!
Audrey N. says
Omg i have been making these cookies every week! They’re super easy and always come out perfect! So grateful for her great tips! Using a little cookie scooper i got on amazon has been life changing! I love using m&ms, pb chips, and health toffee bits in mine. All together or a combo of 2! So yummy!!
Kate says
Thank you! I’m glad that the tips help!
Cadaver says
Love it! I followed this recipe exactly as it says and I know that it will come out looking puffy and undercooked but it will taste fine! One thing I would say though is to reduce the salt to 1/4 of a teaspoon, because it might taste a little salty. All in all, it’s really tasty!
Kate says
Thank you! Yes, if you’re using table salt, 1/4 teaspoon should be enough.
Sara says
LOVE! LOVE! LOVE this recipe! Super easy and quick. Can’t go wrong!
Made these at my daughter’s girl scout camp and everyone raved about them (one even said it was better than her grandma’s). It truly is the best base for all kinds of cookies.
Thank you so much for sharing the recipe! It’s already in my box for future generations ❤
Kate says
I love this!! Thank you so much!
JJ says
I cannot find how much sugar how much butter or any amounts of ingredients.
Kate says
The recipe is about 2 scrolls up from where you left a comment. If you’re still having trouble finding it, you can scroll to the the top, and click the button with the down arrow that says “recipe”. That will jump you down to the recipe.
Bethany says
So easy & legitimately the best cookies I’ve ever had! It’s my new go-to recipe.
Kate says
Thank you!
Carol Berry says
THESE COOKIES ARE AMAZING. I am making some now with my great granddaughter
Kate says
Thank you so much!
Casey says
I made these because the recipe is so simple! They turned out super good! I will definitely make then again.
Kate says
Thank you!
Margaret Reese says
Would it be ok to double this recipe?
Kate says
Yes, I’ve doubled the recipe, and it works well.
TL says
It says weigh flour but doesn’t provide weights.
Kate says
If you click on “metric” in between “Ingredients” and the first ingredient, it will give you the weights.
Margaret Reese says
Looking forward to fixing these. How many cookies does this recipe make?
Kate says
Thanks! It makes 24 cookies.
Diane says
This was a perfect impulsive late-night cookie recipe. Everything came out as intended – I let them bake for 10 minutes and they were great! Will save and make again!
Kate says
Thank you!
Kristy says
I followed the recipe; the consistency and taste were more like muffins than cookies. Do you know why that can be? I suck at cooking and baking so any tips would be awesome. Thank you
Kristy
Kate says
I’m guessing that there was too much flour in the dough. That will give you heavier cookies.
It’s really easy to pack flour, so one of the best things that I can suggest to get an inexpensive food scale to use when you bake. They’re about $10 or so, and it’s worth the cost of wasted ingredients!
If not, I’d suggest sifting or stirring your flour to break it up. Then, lightly spoon it into the measuring cup without packing it in, and level. This will help to avoid too much flour in the dough.
If you have any questions, please feel free to ask!
Theresa Forristal says
Made these for a bake sale for my children’s school.Super easy and they taste amazing.
Kate says
Thank you!
Deborah Wilcox says
My granddaughters and I made these today and they turned out perfectly!! Yummmmm…
Kate says
Yay!! I’m so glad to hear that!
Anita says
So easy!!! I add different chips too. Peanut butter and chocolate is fabulous! Soft chewy cookies
Kate says
Thank you!