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.Â
- Salt: Or 1/4 teaspoon table salt.Â
- 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.Â
- 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
Marisa Hamilton says
THESE ARE THE BEST CHOCOLATE COOKIES IN THE KNOWN UNIVERSE!!!
Kate says
Thank you!
Jennifer says
These cookies are easy to make and taste great. It’s definitely a keeper; especially when you want a nice warm cookie in a hurry.
Kate says
Thank you!
evan says
this is an amazing recipe that could not be simpler!! It was the first recipe I have ever used (the first time I’ve ever baked) It is great for beginners and a very good recipe overall, It is also the perfect place to make your own changes. As I write this my second batch is in the oven! I have used this multiple times and both my friends and family love it! It is my new go-to recipe for my chocolate chip cookies, and I think I will use it many times to come!!!!!
Kate says
Thank you! I’m glad that you like the cookies!
Judy says
So easy and so delicious! I loved not having to dig out the mixer (as my kitchen is small and it is way in the back of the cabinet) Also, loved the way you gave measurements to double and triple the recipe.. I know we could all do it but, so convenient. Thank you again!
Kate says
Thank you!
Annabelle says
Delicious! 10/10 will bake again
Kate says
Thank you!
Eliane says
Love them so much!
Kate says
Thank you!
Solana says
This was absolutely fire I impulsively chose to make cookies one night and WOWZA! these were the bomb.com thank you so much for sharing this recipe!! :)
Kate says
Thank you!
Valerie says
This recipe is my new favorite. It is fantastic. I’m still trying to find the perfect cook time for my oven. What do you do with your extra dough in between batches? I always refrigerate, but I thought I noticed a difference in the cookies after the dough was refrigerated. Maybe it’s just me? Whatever, I love this recipe so much!
Kate says
Hi! I just leave it out. Did you cover the dough when you set it in the fridge?
Samantha says
I’m curious, has anyone tried this recipe with brown butter?
Kate says
I don’t think that I’ve heard from anyone who has tried that. A tip if you decide to give it a try – since butter cooks down as it browns, you’ll need more butter to begin with.
Samantha says
Absolutely true!
Fernando Quintero says
I’m an experienced cook but sort of a novice baker and I confess that last week I made my first batch of cookies from scratch. Thanks for this simple, perfect recipe. The cookies were great, both in flavor and texture, and I honestly don’t see myself going back to cookie mix when better cookies are actually easier to achieve. Last time I added dark chocolate chips and dried cranberries, but I’m thinking of ditching the chips altogether for my next batch and just adding a lot of cinnamon to get that snickerdoodle-ish flavor. You think it could work?
Kate says
Thank you! Sure! I’ve found that the cookies spread a touch less without chips in them. So, you may find that you need to slightly decrease the amount of flour when omitting the chips. I hope that helps!
John Jerome says
Well done, Kate! (pun intended)
For some reason, it won’t let me add 5 stars. At any rate, it rates a 10! I made these tonight and they were a hit. I combined regular and dark chocolate chips since we were low on both (I was stealing them)! We were very impressed.
What a diverse background (law degree). Wonderful accomplishments.
God bless you and your family, Kate!
Thank you.
John
Kate says
Thank you so much for such a nice comment! I’m glad that you liked the cookies!
Lindy says
So good!!!! Took 30 minutes. Everyone loved.
Kate says
Thank you! I’m glad that they were a hit!
Karen Smith says
Oh my goodness!!! This recipe is so easy, perfect for just a small weekend snack!
I also made this into a white chocolate macadamia nut cookie.
Thank you
Kate says
Thank you so much!
Lupita says
My husband asks me to make him these every night that’s how good they are. Best chocolate chip recipe out there and super easy! I always get so many compliments when I make them.
Kate says
Yay!! I’m so glad to hear that!
Melody says
My new favorite choc chip cookie. Next baking will reduce chips to 3/4 cup..but delicious
Kate says
Thank you!
ink says
can i use semolina flour instead of all purpose flour?
Kate says
Hi! I haven’t tried using semolina flour in this recipe. If you give it a try, I’d love to hear how it turns out!
Amanda J says
Any luck?
Catalina says
I need help my cookies came out with a cooked inside and it was literally just the batter inside of it
Kate says
Hi! It sounds like your oven bakes hot. When an oven bakes hot, the outside bakes before the cookies can cook through. You can try turning your oven down by 25F to see if that helps.
Megan says
Great cookies!! We love them!
Kate says
Thank you!
Nina says
Had a late night sugar craving and made these on a whim. I didn’t even have all of the ingredients so subbed out with what was on hand. Hands down my new fave go to. Ashamed how often I’ve made this recipe but they are my new fave!
Kate says
Thank you! I’m glad that you liked the cookies!
Amanda says
The best chocolate chip cookie recipe I have ever made. I’ve made a lot of them and this recipe is the one I’m sticking to! My family loves them and so do I.
Kate says
Thank you so much!
Angela says
I used milk chocolate chips and added skor bits. Omg!!! Sooo yummy
I also left out the salt.
Kate says
Thank you!