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
Taya says
If you want a more decadent cookie try using chocolate baking chips and sea salt instead of normal processed salt.
Kate says
Yes!! I love sea salt with chocolate chip cookies! Chopped baking chocolate bars and chips are a great way to fancy up the cookie. Thank you for the suggestions! =)
Kaz says
I haven’t got any baking soda can I use a substitute?
Kate says
You could try using baking powder. I haven’t tried it in this recipe, so I’m not sure how it will work out. Also, you’ll need to use a different quantity because it doesn’t sub at a 1:1 ratio. I wish there was a simpler answer for you! Good luck!
Ardelina Martinez says
Awesome recipe. Thank you! The oven and I are not friends at all. This was so easy to make with my 10 year old daughter. Thanks!!
Kate says
Yay!! I’m so glad! I love to hear that people are baking these cookies with their kids or grandkids. Thank you for commenting! =)
Stacy Alexander says
Made these tonight with my 2 year old and they are the best cookies I’ve made in a while!
Kate says
Thank you so much! I’m so glad! I love that you made them with your 2 year old! =) My kids like to bake these cookies, and it’s so fun to hear that other people are enjoying it, too.
Joyce stroud says
Want to make these
Kate says
Great! I hope you enjoy the cookies! =)
Evie White says
This is not the best cookie I’ve had but very easy!
Kate says
Ok! Well, thank you for commenting!
Tracy says
This recipe was so easy and it satisfied my cookie craving. I didn’t have any chocolate chips so I substituted butterscotch chips instead. I’m glad it was too late to do a store run. I ? all your videos!
Kate says
Thank you so much! I really appreciate that. =D I’m so glad that you liked the cookies! Thank you for coming back to comment!
Lina says
I made these cookies for a housewarming gift, and they were a hit! They were easy to make and tasted amazing!
Kate says
Thank you! I’m glad that you liked the cookies. =) Thanks for coming back to comment!
Becca says
Mine never spread out still in ball shape followed directions exactly
Kate says
I’m sorry to hear that! When the cookies don’t spread and stay in a ball, it’s because there was too much flour in the dough. How did you measure your flour?
Katie says
This recipe was so easy and the cookies are amazing!
Kate says
Thank you! I’m so glad that you liked the cookies! Thank you for coming back to comment! =)
Alexa says
I am comparing cookie sheets for my science fair project and this is the recipe I am using and so far the cookies taste great. I am in love with the recipe. As it said in the title, it is very easy to make, for sure! And I love the fact that it’s only about 7 minutes!
Kate says
Thank you so much! And what a fun science fair project! I would love to hear the results of your experiment. =)
Emmie says
I was wondering if I can add a banana to this recipe?
Kate says
I haven’t tried using banana in this recipe, but I think you could play around with the recipe and make it work! Good luck! =)
Phillipe Farneti says
Fantastic! I love this recipe. I will never buy store bought cookies again.
Ella clarke says
I made these today to use up a bar of chocolate from my baking box and they were the easiest, tastiest cookies I’ve ever made! No fuss straight forward and delicious!
Kate says
Thank you! I’m glad that you liked the cookies! Chopped bar chocolate is a fun addition. Thanks for commenting! =)
Hannah says
Ok I’ve left a comment before, but I had to come back & update. I’ve been using this exact recipe for about a year now & I SWEAR it’s the easiest & best cookie! The part I like the MOST about this recipe is that I have toddlers & this is a pretty straight forward recipe I can let my kids help with. Perfection every time! Thanks so much!
Kate says
Love this!! Thank you! Your comment made my day. =) I’m so glad that you and your family like the cookies, and it’s so fun to hear that people are enjoying the recipes. Thanks again!
Kathy Anderson says
I made these and they were delicious!and easy
Kate says
Thank you! I’m glad that they were easy! =) Thanks for commenting!
Wilhelmena says
The recipe is really easy to make and my cookie turned out great
Kate says
Thank you! I’m so glad that you liked the cookies and that they came out well for you. Thanks for commenting! =)
Snizhana says
Chilling the dough really makes the difference! I did mine overnight bc was too lazy to bake them after all day with my infant and cooking. I just made them this morning, they are phenomenal!!! I did 8 mins just like another reader commented-perfect! Soft, spread out, chewy and little gooey. How we like it in my household!!! Thank you so very much, finally found a simple delicious chocolate chip cookie recipe.
Kate says
Thank you! I’m so glad that you liked the cookies! And thank you for your note about chilling the dough. I appreciate you taking the time to comment! =)
Stephanie says
I tried this today and cut each of the sugars. They taste great but I used too much flour and they didn’t spread at all. I have cookie balls! Now I know for next time. Thanks for the recipe.
Kate says
Glad to hear that you know what to do! Using too much flour will definitely give you what you described. Also, if you cut the brown sugar, that will take some of the moisture from the cookies, too. You may want to try using all brown sugar in place of the granulated sugar. Hope that helps! =)
Saamiya says
DELICIOUS I accidentally left the cookies in the oven for a couple minutes over, but it was still great!!
Kate says
Thank you! I’m glad that they still came out well! =) Thanks for coming back to comment!