This is the easiest chocolate chip cookie recipe you’ll ever make! With just a few simple ingredients and no need for chilling the dough, these cookies come together in minutes. They are soft, chewy, and packed with melty chocolate chips—perfect for a quick homemade treat anytime!
Why You’ll Love This Recipe
- Quick & Simple – No fancy ingredients or chilling required.
- Soft & Chewy – Perfect texture every time.
- One-Bowl Recipe – Minimal cleanup!
- Customizable – Add nuts, different chocolates, or mix-ins.
- Kid-Friendly – A fun baking project for little helpers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter (melted)
- Brown sugar
- Granulated sugar
- Egg
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Chocolate chips (semi-sweet or milk chocolate)
Directions
- Preheat the Oven: Set to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Wet Ingredients: In a bowl, stir together melted butter, brown sugar, and granulated sugar until smooth. Add egg and vanilla, mixing well.
- Combine Dry Ingredients: In another bowl, whisk together flour, baking soda, and salt. Gradually mix into the wet ingredients.
- Fold in Chocolate Chips: Stir in chocolate chips until evenly distributed.
- Scoop and Bake: Drop tablespoon-sized dough balls onto the prepared baking sheet. Bake for 10-12 minutes, or until edges are golden.
- Cool and Enjoy: Let cool for a few minutes before transferring to a wire rack.
Servings and Timing
- Servings: About 18 cookies
- Prep Time: 10 minutes
- Bake Time: 10-12 minutes
- Total Time: 20-25 minutes
Variations
- Crunchy Cookies – Bake for an extra 2 minutes for crispier edges.
- Double Chocolate – Add 2 tbsp cocoa powder for a chocolate dough.
- Nutty Version – Stir in chopped walnuts or pecans.
- Salted Caramel – Drizzle caramel over the cookies and sprinkle with sea salt.
- Gluten-Free – Use a 1:1 gluten-free flour substitute.
Storage/Reheating
- Storage: Keep in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze cookie dough balls for up to 3 months—bake straight from frozen, adding 1-2 minutes.
- Reheating: Microwave a cookie for 5-10 seconds for a warm, gooey center.
FAQs
Do I need to chill the dough?
Nope! This recipe is designed to be quick and easy without chilling.
Can I use salted butter?
Yes, just reduce the added salt slightly.
Why did my cookies spread too much?
Too-warm butter can cause excess spreading. Let it cool slightly before mixing.
Can I make these dairy-free?
Yes! Use dairy-free butter and chocolate chips.
How do I get perfectly round cookies?
Use a cookie scoop and reshape with a spoon while warm if needed.
Can I use different sugars?
Brown sugar makes cookies chewier, while granulated sugar makes them crispier.
How do I make thicker cookies?
Use a little more flour or chill the dough for 15 minutes before baking.
Can I add oats?
Yes! Add ½ cup of oats for a heartier cookie.
How do I make these extra gooey?
Use extra chocolate chips and slightly underbake them.
Can I double the recipe?
Yes! Just double all ingredients and bake in batches.
Conclusion
This easiest chocolate chip cookie recipe is perfect for a quick, homemade treat with minimal effort. Soft, chewy, and packed with chocolatey goodness, these cookies are great for any occasion. Try them today and enjoy fresh-baked cookies in no time!
PrintEasiest Chocolate Chip Cookie Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 12–15 cookies 1x
- Category: Dessert
- Method: Baking
Description
This one-bowl, no-chill chocolate chip cookie recipe is quick, simple, and foolproof! Perfect for when you’re craving homemade cookies without the wait. They bake up soft in the middle, slightly crisp on the edges, and loaded with melty chocolate chips!
Ingredients
- 1/2 cup (1 stick) unsalted butter (melted)
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup chocolate chips (semi-sweet or milk chocolate)
Instructions
- Preheat & Prepare:
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Mix the Wet Ingredients:
- In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.
- Stir in vanilla extract and egg, mixing until combined.
- Add the Dry Ingredients:
- Sift in flour, baking soda, and salt.
- Mix until just combined (don’t overmix).
- Fold in the Chocolate Chips:
- Gently stir in chocolate chips.
- Scoop & Bake:
- Scoop tablespoon-sized dough balls onto the baking sheet, spacing them 2 inches apart.
- Bake for 9–11 minutes, or until the edges are golden brown but the centers are slightly soft.
- Cool & Enjoy:
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- For extra chewiness: Use an extra egg yolk.
- For crispy cookies: Bake 12–14 minutes instead of 9–11.
- For bakery-style cookies: Chill the dough for 30 minutes before baking.
- Storage: Keep in an airtight container at room temp for up to 5 days or freeze for later!
Nutrition
- Calories: ~160
- Sugar: ~12g
- Sodium: ~90mg
- Fat: ~8g
- Saturated Fat: ~5g
- Carbohydrates: ~20g
- Fiber: ~1g
- Protein: ~2g
- Cholesterol: ~20mg
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