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Easiest Chocolate Chip Cookie recipe is a simple chocolate chip cookie recipe that makes super soft chocolate, super yummy chip cookies – 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.
What Makes This the Simplest Chocolate Chip Cookie Recipe?
This recipe uses just a few basic ingredients – flour, sugar, baking soda, salt.
Also, it is so fast and so easy – no mixer needed, no chilling required – that the cookies can be mixed up and baked in less than twenty minutes.
How To Make Chocolate Chip Cookies
For this recipe, 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.
Once the butter has melted, whisk in the sugars until well-combined. Mix in the vanilla extract and egg.
Add the flour, baking soda, and salt. Stir in just until combined. You don’t want to overmix the dough.
Stir in the chocolate chips, and then scoop the dough. Place about 2 inches apart on the prepared baking sheet.
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.
Can I Use an Electric Mixer?
Sure! You can use one if you would prefer. I do recommend mixing in the flour by hand, though, to avoid overmixing the dough.
Tips/FAQ
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!
- 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.
- 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.
- 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 the measurements on the 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.
Tips For Making 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.
Kitchen Tools I Use When Making Homemade Cookies
Here are some of my must-have kitchen essentials that help to make this recipe even easier.
Whisk: A good whisk doesn’t have to be expensive, but it’s a kitchen must-have for really combining ingredients like the melted butter and sugars.
Cookie Scoop: I use my cookie scoop so often that I bought a second one. It’s great for scooping cookies, mini muffins, and even meatballs.
Silicone Spatula: A great all-purpose spatula is a must-have. They’re great for incorporating dry ingredients that are harder to whisk in and scraping the bowl.
Kitchen Scale: Using a kitchen scale is easier than measuring with measuring cups. It’s also more accurate! I was a holdout for a long time, but now I love using my kitchen scale.
More Easy Cookie Recipes!
More Easy Cookie Recipes!- Chewy Brown Sugar Chocolate Chip Cookies
- Toffee Chocolate Chip Cookies
- Thick Homemade Chocolate Chip Cookies
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!
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4.97 from 1601 votes
Easiest Chocolate Chip Cookie Recipe
Author Kate @ I Heart Eating
Course Dessert
Cuisine American
Prep Time 10 minutes minutes
Cook Time 8 minutes minutes
Total Time 18 minutes minutes
Easiest chocolate chip cookie recipe - no mixer, no chilling necessary. Also, check out the video just above the 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 flour¹
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt2
- 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
- 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.
- Or 1/4 teaspoon table salt.
- 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
Serving: 1cookie | Calories: 138kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 109mg | Potassium: 57mg | Sugar: 9g | Vitamin A: 130IU | Calcium: 10mg | Iron: 1mg
Did You Make This Recipe?
Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!
Published 8/16/16. Updated with new photos and tips 10/3/18.
Adapted from Pinch of Yum.
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Created by Kate
Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.
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!
Tina says
Very easy and quick. I pre sifted my flour , then measured!! Worked great!!Reply
Kate says
Thank you! I’m glad that it worked well!
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Rhonda says
Loved this recipe! It is simple & cookies are delicious.
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Kate says
Thank you!
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Dawn says
These are by far the Chocolate Chip Cookies I’ve Been searching for. They are Perfect!!!! Thank you 😊The Long Search has ended with a Most Yummy Victory🎉🪅👑Reply
Kate says
Yay!! I’m so glad to hear that!
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Justin Deans says
I’m trying them with cannabis butter ! Yeehaw!
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Kate says
Good luck! I hope they turn out how you’d like!
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Emily says
This has become my go-to cookie recipe! Thank you Kate for sharing. 🙂
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Kate says
Thank you! I’m glad to hear that!
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Stephanie Deneau says
Simple. Perfection.Reply
Kate says
Thank you!
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Jessie says
Oh man, this was exactly what I needed. I had that “I require fresh chocolate chip cookies, and I require them five minutes ago” feeling that you described, and this absolutely delivered. Thanks!Reply
Kate says
I’m glad that they hit the spot! =)
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Holly says
I’ve made these no exaggeration probably at least 15 times. My husband requests these every weekend. They are great!! And easy to make! I will say you have to make sure you have exactly half a cup of melted butter otherwise the cookies end up too crumbly and definitely sift the flour as you said. Thank you!!Reply
Kate says
Thank you! I’m so glad that they’ve been a hit!
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Serafina says
These cookies are delicious!Reply
Kate says
Thank you!
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Kitty says
Hello! I’ve tried your recipe twice now and mine don’t flatten, they’re more like biscuits than cookies. I fluff the flour and am using the same ingredients. Any reason this might be? And any tips to prevent this from happening again? Thanks!
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Kate says
Hi! There are usually three reasons why cookies don’t spread. First, there’s too much flour in the dough.
Second, the leavening (baking soda) is old/expired. You can test your baking soda by putting a small amount in a dish and adding vinegar. If it foams well, then it’s working.
Third, the oven is baking hot and setting the cookies before they can spread properly. When it’s the oven, the cookies are usually set outside but underdone on the inside.
If it sounds like the second and third reasons aren’t an issue, you can try using less flour in the next batch. Try using 1/4 cup less to see how the cookies work. I hope that helps!
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Charlie says
Great recipe, I make this for my partner once a month. The only change I’ve made is using the cooked egg yolk trick to make it even more forgiving with the timing.Reply
Kate says
Thank you!
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Brandy says
If you don’t mind me asking . . . . What on earth is “the cooked egg yolk trick” you speak of??? Inquiring minds need to know 🤔 Thank you in advance!!
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Jen says
Perfect!Reply
Kate says
Thank you!
Reply
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