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
Dea Reish says
I just made these chocolate chip cookies and it’s the first time that my chocolate chip cookies do NOT look like pancakes with pimples so expect purple snow at any minute! We have not eaten them yet, but today our daughters and the grands will give me their opinions.
Kate Dean says
I’m glad that they turned out well for you!
Jennifer says
I rarely take the time to comment on anything, but these were the best cookies I’ve ever made! I split the dough and baked half and froze half. We have very little self control with readily available sweets lol. My only question/suggestion with the recipe would be instructions on baking from frozen. I was unsure so the first 6 I baked straight from frozen for 12-13 mins and the second 6 I let come down a bit and baked for 11 minutes. The second batch was definitely better – more consistent throughout with the slightest crunch around the edges.
Kate Dean says
Thank you for sharing that! I appreciate hearing the things that have worked for other people.
Elisa says
I made this cookie a week ago and it was delicious. I was so disappointed I didn’t actually write down the recipe, and so today I decided to make more cookies and couldn’t find exactly this recipe I remembered the ingredients for the most part but I knew just wasn’t the same one and gosh darn it it did not turn out the same I went into my history on my phone and found the exact recipe I’m making another batch of cookies today, they are just the best. Easy, delicious and my husband loves them! Thank you for the recipe & you did a great job! I’m glad people like you post them, just fabulous.
Kate Dean says
Thank you! I’m so glad that you liked the cookies!
Genevieve Todd says
This recipe is my go-to when I’m craving chocolate chip cookies!
Kate Dean says
Thank you!
james brosinski says
this recipe is delicious and made my family love it I think lighten on the salt
Kate Dean says
Thanks! You should feel free to adjust the salt according to your tastes.
Sam says
I haven’t made these yet, but congrats. You’re one of the very few recipe creators that actually mirrors the amount of flour per cup as stated by every American flour manufacturer (120 grams)! 😉 Usually, the range is 125g. to 155g.
Kate Dean says
Thanks! I based my cup weight off of King Arthur Flour’s measurement.
Avvie says
I don’t have a microwave, should I heat before melted on the stove top or would leaving at room temp work?
Kate Dean says
You can melt it on the stove. I’d recommend heating it until partially melted and then removing from heat and whisking until completely melted. If the butter gets too hot, it can give you greasy cookies.
Mike says
Delicious! I have rarely used a scale to measure the cups called for, especially with flour. Doing it now seems like it should be standard practice. Thank you.
Kate Dean says
You’re so welcome!
Shannon says
I have made this recipe sooo many times now. It’s my go to. I love it. Works every time and everyone loves them 😀. Thanks for sharing it with us!
Kate says
Thank you!
Paisley carlson says
Omg these cookies are so goood !!!!!! Keap it up
Kate says
Thank you!
Ka says
So great! I was in a rush and no softener butter and these were a hit. I added 1.5 c chips.
Kate says
Thank you!
Lisa Knelsen says
Best Chocolate chip cookies ever!!
Kate says
Thank you!
Aspen says
This recipe is so easy! I first made it with my friend when we were borad but they were so good I kept making them! Every person I gave them too asked where I bought them! I give them a 5 star rating MUST TRY!
Kate says
Thank you!
Jane says
The cookies came out good, tho a bit salty. I used 1/2 tsp of sea salt as that and Himalayan pink salt are all I had. I wonder if the pink salt would be better?
Kate says
Hi! If you found the sea salt too salty, I wouldn’t recommend using Himalayan pink salt. I would just suggest using less sea salt next time.
Curstis says
AMAZING Im 14 and I made these in the middle of the night and they were soo good I was amazed.
Kate says
Thank you!
Shelby Odhiambo says
Amazing!!
Kate says
Thank you!
Ivy says
Just made these, they’re soft and delicious! I love a quick and easy chocolate chip cookie recipe and this one is perfect, no separate mixing or complicated extra steps and the result is one of the best chocolate chip cookie recipes I’ve ever made. Thank you!
Kate says
Thank you!
Naomi says
the best cookie recipe i’ve ever had
Kate says
Thank you!
Jessica says
I love this recipe but for some reason it tastes and smell like eggs. Is there anything I can use instead of egg? I’m making them with half the egg.
**** I added the comment again because I forgot to rate the recipe ****
Kate says
I’m surprised to hear that. What type of eggs are you using? You could try using a flax egg or egg replacer as replacement for the egg.
Adriana Patino says
Súper east, no mess in the kitchen and very tasty!
I replaced the brown sugar with date sugar and it did the trick. I also made a batch with regular flour and another one with gluten free flour and the result was the same.
Kate says
Thank you for sharing that!