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
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Originally published 8/16/16. Adapted from Pinch of Yum.
Reader Interactions
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Comments & Reviews
Tina L says
These are the easiest cookies to make! I’ve used many recipes over the years, and love the simplicity of this one.
Kate Dean says
Thank you!
CRR says
Excellent!
Kate Dean says
Thanks!
Timothy Jenkins says
I don’t know about the recipe yet but, your website is very nice. I’m not immediately bombarded with popups before I can look at what I came for.
Kate Dean says
Thanks!
Oksana Le Brun says
Thank you so much for this recipe! Quick, simple, easy to make and bake!
I made these gorgeous cookies today and got praise from children and my husband! :)
I just replaced flour with 30g of very fine polenta and 180g of flour. Cookies came out soft and delicious.
Kate Dean says
I’m glad that they worked out well for you!
Janine says
I was looking for a quick and easy baking project that I could involve my 3 and 6 year old in, and this recipe was perfect! We had all the ingredients, they were able to help, and they didn’t have to wait long to enjoy the results of their work!
Kate Dean says
Thank you!
Burt says
Best cookies ever. The only thing I do is add a few more chocolate chips because I love, love, love chocolate chips.
Kate Dean says
Thank you! Can’t go wrong with more chocolate chips!
Yocheved says
I have no measuring cups or spoons and only a little tabletop oven at the moment – and the cookies still came out great! Definitely a recipe to keep
Kate Dean says
Thank you!
Sarah Parker says
My grandkids really liked these cookies
I love this easy recipe
Kate Dean says
Thank you!
Jean says
Hello! Can it be placed into the freezer if I wanted to save it for an easier baking? If yes, will the temperature and baking time be the same when it’s frozen?
Kate Dean says
Hi! Yes, the dough can be frozen in scoops, and the baked cookies can also be frozen. If you’re going to bake the frozen dough, I bake at the same temperature, and it takes about 3-4 minutes longer. However, ovens can vary, so you may find that you need to adjust that time.
Judith Jolly says
This recipe is amazing! I hate baking but was in a pinch to make something to bring for a meeting. This was so easy and they turned out terrific! I had many compliments on how great they were! Thank you!
Kate Dean says
Thank you! I’m so glad!
Val R. says
I made this recipe for the first time today and wow, this is exactly what I was looking for! A classic, chewy chocolate chip cookie with simple steps. I followed the directions, especially with the butter and salt. I did use the metric route and weighed my ingredients. My scoop was a touch smaller so I wound up with 36 cookies. 8 minutes in the oven and out came perfect, chewy cookies!
Kate Dean says
Thank you!
Anon Emouse says
They taste average to me. It could be personal preference, but I think oat flour would’ve tasted better. I will try a different flour and maybe leave another review afterwards.
Kate Dean says
I’ve found this recipe to be pretty forgiving. If you try it with oat flour, I’d be interested to hear how it turns out.
Julie S. says
I have made these cookies about a dozen times in the past year. They are fabulous! The dough is so easy to make and, using a small metal ice cream-style scoop, the cookies are all the same size. They bake beautifully. I have given this recipe to my 2 kids and various other friends and family members. My husband is a serious fan!
Gotta go-the cookies are calling!!
Allie says
Wow! What a simpleasy recipe!!! ;-)
I bake a LOT to share with friends/coworkers and am even paid for my baked goods.
Today (my day off from work), I wanted to bake something quickly to satisfy my 3-day sweet tooth without going to the grocery store or standing over the hot oven for long. I’m so happy I clicked on your recipe. I make a cashew sea salted caramel chocolate chip cookie sometimes and I made a version of that today using some chopped mixed nuts.
Your recipe saved me a lot of time in the kitchen and the 🍪 cookies turned out perfectly! I’ve saved this as one of my favorite recipes. Thank you.
Kate Dean says
Thank you! I’m glad that it worked out well!
Nikki says
Can I make this recipe into bar cookies as written, or would I need to make adjustments? I’m looking for quick pan cookie recipes with simple ingredients.
Kate Dean says
Hi! I have a bar cookie version of this recipe. You can find that recipe here. I hope that helps!
Dee says
Could I make this with a kitchen Stand mixer? I’m trying not to use my dominant arm from an injury.
Kate Dean says
You can; however, I recommend mixing only as much as necessary.
M says
Thank the heavens! I was getting tired of the mixer required cookie recipes and knew there had to be a simpler way! These have become a fast favorite in my home. So easy to whip up! Sometimes I add extra brown sugar for gooeyness. They are delicious as is. Have made these like 3 times already. Thank you
Kate Dean says
Thank you! If you’re looking for more easy cookie recipes, you might like my popular easy chocolate chocolate chip cookie recipe.
Sarada Williams says
Love the nice and soft cookie texture. Will use this recipe again. Quick and easy.
Kate Dean says
Thank you!
Moores says
I needed a quick cookie recipe. This one is super fast and still delicious! Turned out perfectly as is.
Kate Dean says
Thank you!
Maya says
Best cookies recipe !!!
Kate Dean says
Thank you!