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
Nic says
So easy and delicious. I have a question I only made a few how can I store the rest of the dough?
Kate says
You can store the dough in an airtight container in the fridge. I also like to press a piece of plastic wrap to the surface of the dough to help keep it fresh.
Jannice says
The best cookies I’ve ever made, followed instructions exactly, came out wonderful
Kate says
Thank you!
Joon says
Love this recipe however I do have a question. See I’ve only used this *successfully* in a hurry and they come out great but how does it keep in the fridge? I would suppose normally but would there be a wait or “thaw” period between taking the dough out and baking them?
Kate says
The dough should keep for up to 3 days in the fridge, but, really, it’s best within the first 24-48 hours. I recommend setting the dough out while you preheat the oven to let it come up a bit in temperature before baking. However, if your fridge is super cold, you may find that you need to set it out for a bit longer. Hope that helps!
Liv says
This recipe is so quick and easy! Loved it =D
Kate says
Thank you!
Jannice says
The best cookies I’ve ever made, followed instructions exactly, came out wonderful
Kate says
Thank you so much!
Gail says
I tried this recipe once and my family, friends and I are completely hooked!!!
I have made them so often, I don’t need to look at the recipe.
I have played with extra ingredients like butterscotch chips and chopped mixed nuts. And for my husband who can’t have a lot of sugar, I split the sugars: 1/2 cup Stevia and 1/2 brown sugar. I also used chocolate chips made with Stevia.
NOTHING WAS SACRIFICED!!!! They are now his favorite cookies.
Thanks so much for sharing your amazing recipe!!!!
Kate says
Thank you for the tips about using Stevia and chocolate chips made with Stevia! That’s really helpful. =)
Nancy Fox says
This is the first chocolate chip cookies that I have ever made that haved stayed soft for more than a day. They are absolutely delicious and so quick and easy to make.
Kate says
Thank you! I’m so glad that they’ve worked out well for you!
Sharnice says
Same! My fam love this recipe!
Kate says
Thanks!
Jeannie says
It’s the best and so easy. My cookies usually turn out too hard or not cooked enough. The first time I made them, I looked and thought, oh no, these aren’t done. Go by the recipe, they were done and so delicious that they just melt in your mouth.
Kate says
Thank you! I’m so glad that they worked out well for you!
Cindie says
I made these cookies, 2X batch. Excellent, my favorite recipe yet! I put milk chocolate chips in all of them, ½ with nuts and 1/4 with nuts, chips, and Reeses pieces! They are so easy and good! Today I will just make chocolate chips and just a few with nuts! Can I freeze the dough? Or refrigerate it overnight?
Kate says
Thank you! You can freeze the dough. I recommend freezing it in scoops for ease in baking.
Monique says
Does the dough need to come to room temp when you’re pulling it from the freezer? My family loved making and eating the cookies! Thanks for this awesome recipe!
Kate says
Thank you! If it’s scoops of dough, then no. It will work to bake the frozen scoops of dough. You’ll just need to add more baking time. If you freeze the dough and it’s not in scoops, then you will need to let it come up in temperature so that you can scoop it.
Dana chehval says
I loved it! My grandkids helped me make them and we used white chocolate chips and heath pieces since I didn’t have chocolate chips.
Kate says
Sounds great!
Satya says
SO easy and SO good!
I portioned mine a bit larger so the recipe yielded 15 cookies. They’re wonderfully soft and quite tasty.
I used Kerrygold butter and Ghirardelli chocolate morsels. Next time I may add pecans and/or caramel chips. As the writer says, you can add whatever you like!
Kate says
Thank you so much!
Cindy says
Easy and quick and tasty! Thank you!
Kate says
I’m so glad! Thank you!
Uwin Hakan says
I love this recipe and I make it a lot! Today, I happened to be out of eggs so I tried it with homemade buttermilk. It took a little more rationing and a few more minutes of baking but they turned out delicious! I absolutely love this recipe!
Kate says
Thank you! I’m glad that it worked out well.
Isabella Ulric says
These were so good! I adore all your recipes, but these are a favorite!
Kate says
Thank you so much! I appreciate that!
Lorie says
Loved this recipe,so easy & fast- cookies didnt last long w/ family & were just the way they loved them.
Kate says
Thank you! I’m glad that they were a hit!
Danielle says
This is hands down the best chocolate chip cookie recipe! Ever since my friend made these for a potluck I asked for the recipe and have been making them for my family ever since. It’s a real crowd pleaser! They are moist and chewy with the perfect amount of chocolate. I also love that I can make these by hand.
Kate says
Thank you so much!
finn says
Extremley good recipe! Cookies were nice and moist with perfect texture and consistency.
we tried a varitation with walnuts and those were great to, very impressive, especially with how easy it was to make!
thanks so much for this amazing recipe.
Kate says
Thank you so much!
Jessica says
Hi, Kate! I’m making this recipe for a teacher luncheon on Friday. There are 90 teachers so I’m prob going to make 5-6 batches. I know you don’t have to refrigerate, but to make dough in advance, is refrigerating ok? I appreciate the help and thank you for the BEST chocolate chip cookie recipe ever!
Kate says
Hi! Thank you!
You can refrigerate the dough. I think it’s best if it isn’t refrigerated for more than 24 hours. Also, you may find that you need to take the dough out and let it come up a bit in temperature before baking.
As an FYI, the baked cookies freeze well. Hope that helps!
Eileen says
That was going to be my question. Thanks for answering. Wasn’t sure if I needed to add time if dough is cold
Kate says
Glad it helped!
caroline Dejesus says
Great recipe! I sprinkled a bit of flakey salt on the cookies before baking and everyone loved them, thanks for this easy to follow recipe!
Kate says
Thank you!
Alda says
So easy to make ♥️
Kate says
Thank you!
Melissa says
I have made this recipe many times now and I can’t get over how easy it is! Everyone raves about how delicious these are and now expects me to bring them to every event lol. I’ve shared the recipe with so many friends, it’s a winner for sure!!
Kate says
Thank you so much!