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
Kalia says
Searched for a fast cookie recipe on Christmas Day as I didn’t want to break out the mixer. WHOA! These are PERFECT! So chewy soft and just delicious. Thank you so much!
Kate says
Yay! I’m so glad that you liked the cookies!
Shannon says
These were so good! I always thing “Easiest” recipes sacrifice flavor or texture, but these did not!
Kate says
Thank you!
Meka Meka says
This recipe was very easy to follow and my cookies turned out great. My family enjoyed them right out of the oven being soft and gooey. I followed the recipe and instructions and had no issues. I made one batch to eat and another to freeze because they are so delicious. Thanks for the EASY DELICIOUS RECIPE
Kate says
Thanks! I’m glad that you liked the cookies!
Rhonda says
Love this recipe very easy
Kate says
Thank you!
Lija says
My family absolutely loves these cookies!
I’ve added 2/3 cup of smooth peanut butter too and they’re delicious.
Thank you so much for an easy and AMAZING recipe!!
Kate says
Thank you so much!
Melissa Hadel says
Easy to follow, smart, great tasting!
Kate says
Thank you!
Mack says
Came back to leave a 5 star review! If you’re looking for an easy but tasty cookie recipe this is it! I’m no professional baker and it’s a one bowl recipe and easy to follow. Made these for a holiday party. Shoutout for the flour measuring tip, first time I’ve ever been told that and it makes all the difference.
Moonroll says
i forgot the baking powder 💀💀theyre yummy anyway
Kate says
Thank you!
Gen says
This is the most amazing chocolate chip cookie recipe ever! So easy and people rave about these as if I’m a professional which I’m not lol. Very important to sift, spoon in, and level the flour for best results.
Kate says
Thank you! Yes! Properly measuring the flour makes all the difference.
Robin says
I made these today with my granddaughter, they taste really good. They were very thin, is that the way they are supposed to come out? Still taste good. Just very very thin.
Kate says
Thank you! They shouldn’t be super thin. Usually if that happens, the butter was a little hot. You can try melting it to about 85/90% melted and then stirring it until it completely melted. That helps to prevent the cookies from spreading as much. I hope that helps!
Mack says
Was wondering what would happen to the cookie if I chilled it for 2-3 hours before baking? Even though this recipe calls for no chilling, would you recommend if I have the time? Thank you
Kate says
Hi! You can chill the dough for a few hours if you prefer. It makes for slightly thicker cookies. You may find that you need to set the dough out before scooping and baking depending on how cold your fridge gets.
Heather says
Just made these today- wow- so nice and chewy , great texture and I’ve already shared with 2 neighbours! This will be my new go to recipe and I’m sharing it around. Thanks Kate!
Kate says
Thank you! I’m glad you like the cookies!
Susie says
Wow! I wanted a quick recipe for a last minute play date and these are amazing!
I might just make a batch for me next time 🥰
Kate says
Thank you!
Teresa Pearson says
This is my new chocolate chip cookie recipe. Simple, quick and easy. I split the sugar equally. I baked some to 7 minutes some to 9 minutes and the last few to 10 minutes. There was not much of a difference between them. They are delicious and my husband said they taste like the package ones. LOL no disrespect for the author of the recipe.
Kate says
Thank you! I’m glad that you liked the cookies. No offense taken! The package ones are popular for a reason. =)
Deborah says
My young daughter made these for us. The recipe was easy for her to follow and the cookies turned out great.
We did end up baking them for about 20 minutes but she kept opening the oven and I’m not positive the thermostat on my oven is accurate.
Kate says
Yay! I’m so glad that they turned out well for her!
Paige says
Love these cookies have made a few times and love them! This time I froze the dough and am wondering if I let it thaw before I bake them? Or if I bake them from frozen, but maybe a little longer than 10 minutes?
Kate says
Hi! Thanks! There’s no need to let them thaw first. When I bake from frozen, it takes about 3-5 minutes longer, but that timing will vary depending on how your oven bakes.
Sally says
So simple and delicious. Give them a try.
Kate says
Thank you!
Sarah Bunker says
Made these tonight for the family and OMG THEY ARE AMAZING!!! My family loved them! We have tried many chocolate chip cookie recipes and this one my oldest teen daughter told me is a MUST HAVE! So that means it’s the only she will eat from now on!
Kate says
Thank you! I’m so glad that your family loved the cookies!
Audrey says
I absolutely love this recipe and everyone always asks me to make this cookie! I substitute the chocolate chips for Reese‘s peanut butter chips and add a tablespoon of peanut butter and it’s a game changer!
Today I realized I had no flower so I substituted Bisquick and left out the salt and baking soda and they were just as delicious!
Thank you for the great recipe!!!
Kate says
Thank you! I’m so glad that the cookies have been a hit! Thanks for sharing that Bisquick worked, too.
Vee says
Amazing and easy!:) How long should we be leaving them to cool though???
Kate says
Hi! I usually leave them about 5-10 minutes until they’re cool enough to move to a cooling rack.
Bryson says
This is the best cookie thank you for making the recipe
Kate says
Thank you!