This easiest chocolate chip cookie recipe delivers soft, gooey cookies in under 20 minutes—no mixer, no chill time, and minimal cleanup. Perfect for last-minute cravings or beginner bakers.
These cookies are chewy with crisp edges and puddles of melty chocolate throughout. It’s the go-to recipe for fast, classic comfort, straight from your pantry staples.
What You’ll Need for These Easy Chocolate Chip Cookies
- Butter – Melted to give these cookies a chewy center and rich, buttery base without needing a mixer.
- Granulated sugar – Sweetens and contributes to the lightly crisp edges.
- Brown sugar – Adds moisture and a touch of molasses flavor for depth and chewiness.
- Vanilla extract – Balances the sweetness and enhances the cookie’s warmth and aroma.
- Egg – Binds the dough and helps give the cookies structure and lift.
- All-purpose flour – The backbone of the dough; use just the right amount for a soft yet sturdy cookie.
- Baking soda – A leavening agent that creates that perfect puff and soft center.
- Kosher salt – Brightens and balances the sweetness while enhancing the chocolate flavor.
- Semisweet chocolate chips – The star of the show; melted pockets of chocolate in every bite.
Quick & Crave-Worthy: How to Make the Easiest Chocolate Chip Cookie Recipe
Start by melting your butter—just until liquid, not hot. Combine it with both sugars until the mixture is smooth and glossy.
Stir in vanilla and egg until fully blended. Add in the flour, baking soda, and salt, mixing only until just combined—don’t overwork the dough.
Fold in the chocolate chips, then scoop generous dollops onto your baking sheet. Bake at 350°F for 7–10 minutes until puffy with slightly underbaked centers that firm as they cool.
Let cookies rest on the pan for a few minutes before transferring. Expect golden edges and soft centers bursting with chocolate.
Soft, Chewy Success: Tips & Swaps to Know
For best results, measure flour correctly—fluff, scoop, and level. Too much flour will make the cookies cakey or dry. Stick with melted butter, not hot, to avoid cooking the egg too early and affecting texture.
Don’t overbake; these cookies should look slightly underdone in the center when you pull them out. They’ll finish setting up on the baking sheet.
Feel like customizing? Add a pinch of cinnamon for warmth, swap semisweet chips for dark or milk chocolate, or mix in chopped walnuts or pecans for crunch. Even white chocolate and dried cranberries work beautifully here.
Leftovers? Here’s How to Keep Them Fresh
Once cooled completely, store cookies in an airtight container at room temperature for up to 4 days to keep them soft and chewy.
For longer storage, freeze baked cookies for up to 2 months. Just thaw at room temperature or pop into a warm oven for a few minutes to bring back that fresh-from-the-oven texture.
You can also freeze cookie dough balls—bake straight from frozen by adding 1–2 extra minutes to the bake time.
Easiest Chocolate Chip Cookie Recipe
Ingredients
- 1 cup semisweet chocolate chips
- 1/2 cup unsalted butter
- 1/2 teaspoon baking soda
- 1/2 cup granulated sugar
- 1 large egg
- 1 ¾ cups all-purpose flour properly measured
- 2 teaspoons vanilla extract
- 1/4 cup packed brown sugar
- 1/2 teaspoon kosher salt
Instructions
- Preheat the oven to 350°F. In a microwave-safe bowl, melt the butter for approximately 40 seconds until fully liquefied but not hot. Combine the melted butter with both granulated and brown sugars in a large mixing bowl and stir until the mixture is homogeneous. Incorporate the vanilla extract and egg, blending thoroughly until the mixture is smooth. Sift in the flour, followed by the baking soda and salt, then mix gently until the dough forms. The dough should be supple and tacky without being overly sticky. Fold in the chocolate chips evenly throughout. Using a medium cookie scoop or a tablespoon measure, portion out 1.5 tablespoons of dough per cookie and arrange them on a baking sheet, spaced 2 inches apart. Bake for 7 to 10 minutes, or until the cookies appear set on the edges but remain slightly underdone in the center, with a puffy texture.
