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
Kenzie says
There turned out so good my family loved them❤️
Kate says
Thank you! I’m so glad that the cookies were a hit!
VESPER woody says
about to make!!!!!!! 20 min later… so good!!!
Kate says
Thank you!
VESPER woody says
this doesn’t say how much butter!!!!!
Kate says
The recipe calls for 1/2 cup butter. It’s the first ingredient listed under the ingredients section.
Delisa says
I’ve made these a few times and they are good every time!
Kate says
Thank you!
Emily says
This recipe is magic! Amazing cookies both times we’ve used it! Love how fast it is too! Your tips are amazing as well!
Kate says
Thank you! I’m glad that the tips helped!
LuAnn Brightly says
This recipe is a keeper. Cookies were easy to make and my family ate them up in 2 days. I will be making them again.
Kate says
Thank you!
Jennifer diane hardwick says
Tried leaving a 5 star review but It wouldn’t allow me to click. Anyways I love these! I subbed white chocolate macadamia nut with dried cran, dipped it half in chocolate with sprinkles. So good. Made dark chocolate walnut last week for a staff meeting too and an absolute hit. Easy chewy and yummy!
Kate says
Thank you! Those sound like tasty twists on the recipe!
Donna says
I’ve made these twice using Splenda for baking instead of white sugar and Brown Sugar Swerve in place of the brown sugar and they turn out great. Not completely sugar-free since there are 8gr of sugar per tablespoon of chocolate chips, but close.
Kate says
Thank you for sharing that!
Christina says
Best chocolate chip cookies! The saltiness was perfect in them!
Kate says
Thank you!
marie says
these are so easy and tasty, but I can’t get them to spread at all!! I end up with the same shape I put them down in, a sort of flattened ball. still very yummy but I want them to look like yours lol! I followed the recipe exactly. do you put them down in a ball on your cookie sheet?
Kate says
Hi! I do put them down in scoops on the cookie sheet.
There are usually 3 reasons why cookies aren’t spreading: 1) There’s too much flour in the dough. The dough would be stiff and dry and crumbly; however, if the cookies are yummy and not floury, then this probably isn’t the issue. 2) Baking soda is old. Baking soda helps the cookies to spread, so if it’s old or has lost its efficacy, then the cookies may not spread properly. 3) The oven is too hot. When the oven bakes hot, the cookies can set before they’ve had a chance to spread properly. I’m happy to help with additional troubleshooting if you have any questions!
Michelle Veysey says
I’ve made these twice in 2 days now – during my lunch break. So fast to whip up, love that there is no beating or chilling involved. Super easy!
Kate says
Thank you!
Cheryl Braswell says
**5 stars, but my phone is acting wonky and only let me pick 4** I must confess, I was skeptical. My sweet tooth was making me crazy and I was looking for a one bowl chocolate chip 🍪 recipe. Thought I’d give this one a try. It’s a keeper! I only used 3/4 c. of chocolate chips *my preference * these are yummy!
Kate says
Thank you! Sounds like we have the same sort of sweet tooth! I’m glad that you liked the cookies!
Katy says
These turned out perfect! I love how fluffy they are in the middle!
Kate says
Thank you!
Alycia says
Best cookies I’ve eaten in a long time. Really hit the spot. And my husband who can be picky when it comes to desserts gave a very good reaction to these cookies. Thank you so much!! Definitely going to be using the recipe next time I make choc chip.
Kate says
Thank you so much!
Anna says
Loved it! I made it for my family and I’m stunned how they turned out!
Totally recommend!
Kate says
Thank you!
Lauren says
Love this recipe! So easy to make, my kids did it on their own.
We’ve made multiple versions now and all have turned out well.
Kate says
Thank you! I’m glad that you’ve found the recipe to be easy and had it turn it out well!
Hannah says
Melt in the mouth
Kate says
Thank you!
Stacy says
Delicious and sooo easy! Amazing go to recipe
Kate says
Thank you!
Jessica says
I’ve made these several times, but I never left a review. This has been my go-to recipe ever since I made my first batch! Everyone loves them because they’re just perfect! Thank you for sharing!
Kate says
Thank you, and thanks for leaving a review!
Isabelle says
These were so delicious! I love that you can make it in one bowl and no chill time!
Kate says
Thank you!