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.
Reader Interactions
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Comments & Reviews
ANNE says
Delicious! was searching for quick recipe for granddaughter, but then the entire family raved about these sooo good cookies…I’m making more today!
Thanks for sharing this tasty recipe!
Kate says
Thank you! I’m so glad that your family liked the cookies!
Elaine says
Loved this recipe! I’m always trying out new ones, and I must say it was very simple. I made a couple of modifications by swapping out the measurements of the brown and granulated sugars. I also didn’t melt the butter; I softened it and used the mixer to form a creamy texture and added a tiny bit of almond extract. I’ll definitely be making these again! Family loved them.
Kate says
Thank you! I’m glad that they were a hit!
Joel Warren says
Delightful simple and they’re gone!
Kate says
Thank you! Glad you liked the cookies!
Carol says
The best cookies ever!
Kate says
Thank you!
Christine says
These were super easy and quick to make. My husband and daughter who are both super picky couldn’t say enough good things about them. They were gone within 3 days! I should have made a double batch. I will definitely making these again. Thank you!
Kate says
Thank you! I’m glad that you liked the cookies!
Liz says
This is my go-to chocolate chip cookie recipe! Easy and scrumptious!
Kate says
Thank you!
ava michaux says
they were so good
Kate says
Thank you!
Jane says
Good
Kate says
Thanks!
Pamela says
Delicious! This is a very good recipe!!!!♥️♥️♥️♥️♥️♥️♥️
Kate says
Thank you!
Pamela says
These cookies are the best!!!! Everyone loves them!!!
Thank you for sharing!!!!
Sue says
Delicious & easy recipe. Whipped these up in no time!
Kate says
Thank you!
Gina says
FIVE STARS!! I know it shows only four stars but for some reason it won’t let me give five and I would give 10 if I could. These are the best cookies I’ve ever eaten! I switched the sugars to use more brown sugar to make them softer and I actually used butter because I had it on hand when I usually don’t and they’re phenomenal and I can’t stop eating them! I did learn that using more brown sugar and butter makes them softer so I will remember that for the future. Thank you so much for an awesome recipe although my waist isn’t very happy with me lol
Kate says
Thank you so much!!
Lindsay says
Made this recipe for a cookout this weekend. I didn’t have chocolate chips so I broke up a hersheys bar leftover from s’mores. Added some chopped pecans too. They were the first thing gone!
Kate says
I’m glad that the cookies were a hit!
Amanda says
Hi! I’ve made these cookies many times before and they are a huge hit – absolutely delicious. I would like to bake them Sunday but make and freeze the dough in advance. When freezing dough, do you bake them from frozen or let them come to room temperature first? And how long can unbaked cookie dough be stored in the fridge before baking?
Kate says
Thank you! When I bake from frozen, I bake the frozen scoops. It usually takes about 3-4 minutes longer to bake from frozen. It’s really best when it’s used within the first 24-28 hours. Hope that helps!
Amanda says
It does, thank you!!
JT says
Made these for the first time the other day after a long spell of not baking anything – and they came out beautifully! I always have an issue of choc chip cookies turning out flat no matter how cold I try to keep the batter or how much I try to whip the butter and sugar so it gets perfectly creamed. I set my temperamental oven a little lower than usual and baked the cookies after leaving them at room temp, and they came out perfectly round (scooped using an ice cream scoop) and very NOT flat. How long has it been While I did bake them until the edges were lightly browned, I did take them out while they were still pretty pale, but once the tops were just barely set (if the top of the dome felt molten and mushy still, they went back in for a few more minutes). Definitely more cakey than the crispy type, and while I personally prefer the crispy kind, these were still very tasty and a hit in my Japanese office. Will be making these again when I get the chance!
Kate says
Thank you! I’m glad the cookies turned out well for you!
Jan says
Best ever chocolate chip cookies!! I mean EVER!!! Don’t over bake, they will be white, not browned when they are done. Follow the suggestions re. flour, etc.
Kate says
Thank you!
Linda says
Absolutely Love This recipe 😋 Cookies turned out Great everything I’ve made Them🩷
Kate says
Thank you!
April Jackson says
I love how easy it comes together. Thank you
Kate says
Thank you!
Zahira says
Steps Easy to follow,
Kate says
Thank you!
Gill says
They turn out fabulous every time! Tried different ingredients (today white chocolate and macadamia nuts) and a great hit with family and friends, thank you!
Kate says
Thank you!