Easiest Chocolate Chip Cookie Recipe (2024)

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.

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!

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