Easiest Chocolate Chip Cookie Recipe

This is the easiest chocolate chip cookie recipe you’ll find—no mixer, no chilling, no complicated steps. It yields soft, chewy cookies with crisp edges and plenty of chocolate in every bite. The simple technique and pantry staples make it perfect for beginner bakers or a quick dessert fix.

Ingredients

• 2 1/4 cups (280 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (170 g) unsalted butter, melted and slightly cooled
• 3/4 cup (150 g) packed brown sugar
• 1/2 cup (100 g) granulated sugar
• 1 large egg, at room temperature
• 2 teaspoons vanilla extract
• 2 cups (340 g) semisweet chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Stir until well blended and no lumps remain.
4. Add the egg and vanilla extract to the butter mixture. Stir until smooth and fully incorporated.
5. Gradually add the dry ingredients to the wet mixture, stirring with a spatula or wooden spoon until just combined. Do not overmix.
6. Fold in the chocolate chips until evenly distributed throughout the dough.
7. Scoop rounded tablespoons of dough (about 1.5 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches (5 cm) apart.
8. Bake for 9–11 minutes, or until the edges are golden brown and the centers look slightly underdone. The cookies will continue to set as they cool.
9. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely.

Tips

• Use melted butter: This recipe relies on melted butter for its chewy texture. If you use softened butter instead, the cookies will be puffier and cake-like.
• Don’t overbake: The cookies may look slightly soft in the center when you take them out, but they will firm up as they cool. Overbaking leads to dry, crumbly cookies.
• Substitutions: You can swap the semisweet chips for milk chocolate, dark chocolate, white chocolate, or a mix. For a nutty twist, add 1/2 cup (60 g) of chopped walnuts or pecans.
• Room temperature egg: If your egg is cold, place it in a bowl of warm water for 5 minutes before using. A room-temperature egg blends more smoothly into the melted butter.

Serving Suggestions

Serve these cookies warm with a glass of cold milk, or pair them with vanilla ice cream for an indulgent dessert. They also make a great addition to a dessert platter or lunchbox treat.

Variations

• Double Chocolate: Replace 2 tablespoons of flour with 2 tablespoons of unsweetened cocoa powder and use white chocolate chips.
• Oatmeal Chocolate Chip: Reduce flour to 1 3/4 cups (220 g) and add 1 cup (80 g) old-fashioned oats.
• Peanut Butter Swirl: Drop small spoonfuls of peanut butter onto the dough before baking and swirl with a knife.
• Sea Salt Finish: Sprinkle a pinch of flaky sea salt on each cookie right before baking for a sweet-salty contrast.

Storage and Reheating

Store baked cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container—it absorbs excess moisture. For longer storage, freeze the baked cookies in a freezer-safe bag for up to 3 months. To reheat, place a cookie on a microwave-safe plate and heat for 10–15 seconds, or warm in a 300°F (150°C) oven for 5 minutes. You can also freeze the raw dough balls for up to 3 months and bake directly from frozen, adding 2–3 minutes to the baking time.

Frequently Asked Questions

Can I make this recipe without an electric mixer? Yes, that’s the point! You only need a bowl and a spatula or wooden spoon. Just make sure the butter is melted and the sugars are well stirred.

Why are my cookies flat? Flat cookies can happen if the butter is too hot when mixed, or if the baking soda is expired. Make sure the melted butter has cooled slightly before adding the egg, and check that your baking soda is fresh (it should fizz when mixed with vinegar).

Can I use salted butter instead of unsalted? Yes, but reduce the added salt to 1/4 teaspoon to avoid overly salty cookies.

How do I make my cookies chewier? Use more brown sugar than white (as this recipe does) and slightly underbake them. Letting the dough rest for 30 minutes in the fridge before baking also enhances chewiness, though it’s optional.

Can I use whole wheat flour? You can substitute up to half of the all-purpose flour with whole wheat flour, but the cookies will be denser and slightly nuttier in flavor. Using 100% whole wheat may make them too dry.

Can I double this recipe? Absolutely. Simply double all ingredients and bake in batches, keeping the same oven temperature and baking time.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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