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
- ½ cup butter
- ½ cup granulated sugar
- ¼ cup brown sugar packed
- 2 teaspoons vanilla extract
- 1 large egg
- 1 ¾ cups all-purpose flour properly measured
- ½ teaspoon baking soda
- ½ 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.½ cup butter, ½ cup granulated sugar, ¼ cup brown sugar
- Stir in vanilla and egg until incorporated.2 teaspoons vanilla extract, 1 large egg
- Add the flour, baking soda, and salt. Please read the recipe note about properly measuring flour.1 ¾ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon kosher salt
- Mix dough until just combined. Dough should be soft and a little sticky but not overly sticky.
- Stir in chocolate chips.1 cup semisweet 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
Nakia says
Oooooooeeeeeemmmmmmgggggggeeeeeeee! These are the best cookies. I’m never baking frozen cookies again. Thank you so much for this simple yet amazing cookie recipe!
Kate Dean says
Thank you!
Melanie says
Omg! The best cookies I have ever made. Insane. Possibly slighttlyyy too many chocolate chips, but like still crazy good. Cooked them for 8 minutes. Soft, warm, gooey, and just as good the next day.
Kate Dean says
Thank you!
M Bear says
Can I use bread flour for this recipe?
Kate Dean says
Hi! You should be able to, but using bread flour will change the consistency of the cookie. I’m also unsure as to whether you’ll need to make other adjustments as I haven’t tried that substitution in this recipe to say for certain.
Cookie says
My boys and husband loved them. For being the first time. I also added a little cinnamon.
Great recipe!!!! Thanks
I’ve always done pre-cut made cookies but this was easy
Kate Dean says
Thank you!
Addie says
Thank you for sharing (It’s my first time trying to make cookies and these were super great and easy to make!)
Kate Dean says
Thank you!
Addie says
Took a little longer than 10 mins but tasted amazing! :)
Kate Dean says
Thanks! Ovens definitely vary, so just go with the timing that works for yours. =)
Nat says
Can I use sea salt instead of kosher salt ?
Kate Dean says
Hi! Yes, sea salt works well in place of the kosher salt.
BettyB says
Wow, these cookies came out perfectly! The last thing I want to do at night is pull out the mixer, and with this recipe I don’t have to. I followed the directions to the letter, especially the tip about the flour, and I think this is one of the best batches I’ve ever made!
Thank you Kate!!
Kate Dean says
Thank you! I’m so glad that the tips were helpful!
Celeste says
Yummy!
Kate Dean says
Thank you!
Kate says
I made these on Christmas eve with 4 of our little grandsons
I found it simple is a a little forgiving
The boys had it together
In no time and baked just as quick they taste great as well it will become a staple in our house
Kate Dean says
Thank you! I love hearing that!
Natasha says
I use this recipe time and time again and all of my family and friends rave about these cookies!
Kate Dean says
Thank you! I’m so glad to hear that!
Laurel Charbonneau says
Loved it! Needed quick cookies for Santa 🎅
Kate Dean says
Thank you!
Marcellina Martinez says
Best
Kate Dean says
Thank you!
Nate says
This is my second time making them this week. I mixed in some white chocolate chips this time and they’re awesome. Thanks for the recipe.
Kate Dean says
Thank you!
Britta says
It’s the best cookies I’ve ever had
Kate Dean says
Thank you so much!
Kara says
Yesss! LOVE how easy these were. And forgiving lol. Bc I didn’t have enough white sugar, so just upped the brown. Also used dark chocolate chunks instead of chocolate chips and it was still delicious.
Kate Dean says
Thank you!
Valerie Maes says
Going to use this recipe all the time!! Thank you for sharing!!
Kate Dean says
Thank you!
Bar says
Is it ok if I put the dough in the fridge for a bit?
Kate Dean says
Absolutely!
Kate Cassar says
Brilliant, easy and delish! Thank you. This one is a keeper!
Kate Dean says
Thank you!
Lori Oppenheimer says
Hi Kate,
I converted your recipe to gluten free. It came out great. Thanks for the easy recipe.
Kate Dean says
Thank you! I’m glad it turned out well for you!