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!
If you’ve tried this easiest chocolate chip cookie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram and Pinterest for even more delicious food.
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?
Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!
Originally published 8/16/16. Adapted from Pinch of Yum.
Reader Interactions
Love this recipe?
Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!
Comments & Reviews
Sherri says
Will these cookies stay longer in an airtight container in the fridge and can you freeze these cookies?
Kate Dean says
The freezer is the best spot for longer storage. You can freeze either the scoops of cookie dough or the baked cookies.
Sherri says
Thank you, Kate for your quick reply. It shows that you truly are passionate about your craft, and your followers . You help us with your delicious recipes making it successful for us to recreate them. You are truly a treasure and I’m glad I found you!
Kate Dean says
Thank you so much!
Sherri says
My 10 year old granddaughter and I made these chocolate chip cookies, in a triple batch. We added milk, chocolate chips to the second batch we baked , and then added white chocolate chips to the last batch we baked to the batch.
They are delicious and so easy for my granddaughter and I to bake together
Kate Dean says
Thank you! I love hearing about families baking together!
Charlotte says
Delish!!!!!
Kate Dean says
Thank you!
Gloria says
These came.out perfect! I swapped 1/4 cup white whole wheat flour and used 1 1/2 cups of all purpose. They are soft and somewhat chewy.
Kate Dean says
Thank you!
Justin says
before i make this i would love to know how many cookies it makes this would be very helpful thank you
Kate Dean says
Hi! I get 24 cookies. You can find the yield for my recipes just above the ingredients next to the rate, print, and pin buttons.
Alicia says
I was looking for a super easy recipe that my 2 and 4 year old could handle making without much help from me. I’m a fellow food blogger and tend to gravitate to more complicated recipes, but browning butter and precise measurements just did not sound appealing on our desperate 3rd snow day. These were shockingly good for how easy they are and I was surprised they didn’t spread more when baking (although my daughter added more baking soda so ours were extra fluffy). These are one of the better recipes I have made and totally worth it for how easy it is!! Will be making these many days to come.
Kate Dean says
Thank you! I appreciate the kind comment!
Glenda says
The measurements of flour are misleading as 1 3/4 cup should be written as a 3/4 cup or 3/4 not 1 3/4 bc adding the flour I realized it was too much flour after adding 1 cup
Kate Dean says
It is 1 and 3/4 cups of flour, not 3/4 cup of flour. If you added 1 cup of flour and that was too much, then you’re measuring the flour too heavy. For chocolate chip cookies, the ratios of butter to flour aren’t similar amounts of butter to flour, especially with melted butter. If you’re scooping straight out of a bag or canister of flour, you’re likely getting too much flour in the scoop. You would get a more accurate measurement by sifting or stirring the flour, lightly spooning it into the measuring cup, and then leveling the flour.
Liz says
Love this recipe! Can I double it????
Kate Dean says
Thanks! I double it without issue. I just heard from someone who said she found it was too much flour when doubling, but I haven’t had that happen myself.
Libby says
Delicious and so easy! I followed the directions for the flour exactly as described and unfortunately they came out very fluffy and cakey! I might have to adjust measurements next time I make them to make them more dense/ chewy and less cakey!
Kate Dean says
Thanks! The cookies are meant to be soft, but if you want to make cookies that are more dense and chewy, you could try using bread flour instead of all-purpose flour. That’s one of the easiest ways to get more chew in your cookies. You could also swap the measurements for the brown sugar and granulated sugar as well. I hope that helps for next time!
Shannon Libby says
Thanks so much I’ll give it a try!
Kate Dean says
You’re so welcome! I hope that helps!
Carly says
So glad I saved this recipe, they are the absolute best!! Thank you!
Kate Dean says
Thank you!
Ali says
Best cookies I’ve had in my life that I made without adults and I’m not even a teenager
Kate Dean says
Thank you!
Liz Pawlowski says
So easy and delicious. They were gone about as quickly as it took to make them. Next time walnuts will be addded.
Kate Dean says
Thank you!
Janet Smith says
I used the 2x recipe. 3-1/2cups of flour (properly measured) was too much.
Kate Dean says
Thank you for sharing that! Unfortunately, when doubling or tripling a recipe, you may find that you need to make some adjustments beyond just increasing the amounts of the ingredients.
Natanya says
These are the only chocolate chip cookies I make now. They come out perfect every time. I love that they are made in one bowl. Everyone asks for the recipe! I also top with additional chocolate chips and then flakey sea salt right after they come out. Chef’s kiss! Thanks!
Kate Dean says
Thank you so much!
Cathy Berg says
Recommended by daughter and been using for several years (or more!) best recipe EVER!!!!
Kate Dean says
Yay!! Thank you!
Erykah D. says
Delicious and soft chocolate chip cookies!
Kate Dean says
Thank you!!
Daniella assinks says
it was super yummy and soft my kids loved it!
Kate Dean says
Thank you!
Allison Turcios says
I make the chocolate version of these all the time! A staple in our home! But my cookies don’t spread out very much. What am I doing wrong?!
Kate Dean says
Thank you! It’s usually one of three things if cookies aren’t spreading much. 1. There’s too much flour in the dough. If the dough is crumbly or dry, it’s probably this issue. 2. The baking soda isn’t working properly. Baking soda helps cookies to spread and can lose its efficacy over time. 3. Oven temperature – if the oven if baking hot, it can set the outside before the cookies spread properly. You can try lowering the oven rack to the lower middle position and decreasing the temp by 25F. If you have any questions, please let me know!
Marni Sheffield says
Easy small batch .made it in toaster oven. Turned out great. Followed recipe exactly using amounts to teach little grandson the science of baking. I am diabetic so used sugar free brown sugar. They are delicious.Thank you for a perfect recipe.
Kate Dean says
Thank you! Also, thank you for noting that sugar free brown sugar worked well for you. It’s helpful to hear the substitutions that have worked well for other people.
Anne Jones says
Just made these chocolate chip cookies during a snow storm we are having in VA. OMG easy and so so good. I top with a little flaky sea salt. YUM
Kate Dean says
Thank you!