Seriously, the easiest chocolate chip cookies I’ve ever made. Melted butter, one bowl, no mixer, no chilling. Soft and chewy homemade cookies, every time.
I’ve had a go-to chocolate chip cookie recipe for a long time. Like, since I was 12. This is not that.
This is better.
The thing about homemade chocolate chip cookies is that everyone loves them, but no one can agree on the correct recipe.
For some people, that may not even be a question that’s relevant — i.e., why would you bother arguing about it when we could have scooped pre-made dough out of a Toll House tub and baked it by now — but since you’re reading this, I’m guessing you’re not one of those people.
So let’s talk about it.
What makes a great chocolate chip cookie recipe
I’ve done a fair amount of reading about chocolate chip cookies. They’re deceptively simple, yet they require the building of complex flavor and can be extremely finicky.
Recipe authors have suggested using bread flour because of its higher protein content (and thus better chewiness), adding an extra egg yolk for richer flavor, browning the butter (because ok, brown butter is delicious), chilling the dough for 2 days to build more flavor, using a mixture of super expensive chopped dark chocolate instead of chocolate chips so it melts throughout, adding cornstarch to keep cookies thick, various ratios of brown sugar to white sugar for optimal flavor and softness…I could go on, but doesn’t it seem like a cookie this simple, this classic, should not be so complicated???
The problems don’t stop there, though.
Once you’ve decided on a certain recipe, there is the method, and it must be done correctly or else your cookies may suck.
Creaming soft (but not too soft) butter and sugar. At a certain speed, for a certain time. Adding 1 (or 2??) eggs, which are at room temperature of course (because everyone thinks that far ahead).
Adding just enough flour and not mixing it too much, otherwise you’ll overdevelop the gluten and your cookies will be too dense. Chilling the dough for an hour, or two hours, or two days, depending on your recipe. Scooping and rolling precise little mounds.
Bah!
My other major gripe about most chocolate chip cookie recipes is how MANY cookies they make. I don’t know about you, but I don’t need 3-4 dozen cookies from one recipe, and I resent the fact that I have to keep pulling sheets in and out of the oven for 45 minutes.
When you live in a small apartment, there’s only so many places to put cooling cookies. I admit that it’s not a terrible problem to have, but still.
All of this is to say, that one night I was really, really craving cookies (as one does) and really didn’t want to go through the aforementioned rigamarole. I just wanted soft, melty, chewy cookies, NOW.
So I cut my normal recipe in half, threw caution to the wind and melted the butter, stirred everything together with a fork in one bowl, and hoped for the best. And honestly….they weren’t the best I’d ever had, but they weren’t bad. They spread more than I’d have liked, but certainly didn’t suffer in the way I’d assumed they would.
So I started tinkering.
Like the annoying recipe authors I mentioned before, I tinkered with the brown/white sugar ratio, and added flour to make up for the moisture of the melted butter. I increased the salt because it sets off the chocolate sweetness so well.
And after a couple rounds of testing (poor us), I came up with what I consider to be the easiest homemade chocolate chip cookie recipe there is.
Here’s why these are the easiest chocolate chip cookies:
- You use melted butter – no waiting around for butter to soften.
- You stir everything together in one bowl – no mixer necessary.
- Because you’re stirring by hand, you’re very unlikely to over-mix the dough (a common cookie problem).
- NO CHILLING REQUIRED! Hallelujah.
- The recipe makes only 20 cookies! No waiting around for an hour for all your cookies to be done.
I’ve now made it at least 5 times, in a number of temperature and time circumstances, and it hasn’t failed me yet. That’s more than I can say for most cookie recipes I’ve tried, to be honest.
I gave my friend Colleen a plate of them for her birthday, and her text the next day says it all: “These are the BEST DAMN COOKIES I’VE EVER HAD!!!”
I couldn’t agree more.
Common Questions:
This has everything to do with how you measure your flour, and how little or how much of it there is. I strongly recommend weighing your flour using a kitchen scale, as that will yield the most consistent results. If you don’t want to, however, you can also use the “spoon and level” method to accurately measure flour. Use a spoon to gently place flour into your cup until you reach the top, then level it off with a knife. Don’t pack it in, don’t shake the cup to settle it, don’t scoop the flour directly from the bag with your cup – this will be too much flour and your cookies will not spread correctly!
First, make sure you added the full 1 and 1/2 cups of flour! The dough should be just a touch softer than standard cookie dough. If you think your dough is much more liquid than that, stir in another 2 or 3 tablespoons of flour, then refrigerate the dough for half an hour before scooping and baking. This should fix the problem! Try not to add too much flour, as you don’t want the cookies to be dry.
I mostly use Bob’s Red Mill’s all-purpose flour, but I also like King Arthur Flour. Note that if you use White Lily or a similar soft, lower protein wheat flour, you will need to add more flour a tablespoon at a time (up to 1/4 cup or 30 grams more) until your dough gets to a cookie dough consistency. This is because lower protein wheat flours (designed for light and fluffy biscuits and cakes) absorb less moisture than higher protein, hard wheat flours. Your cookies will still be delicious but just require a little adjustment!
Yes, but I recommend making two separate batches, rather than doubling the ingredients in one bowl. The reason for this is that if you double the ingredients in one bowl, you’re doubling the volume but not the surface area, which means more heat will be retained by the batter and you’ll have flat, spread-out cookies. For this reason, I recommend making two separate batches, but if you must double everything in one bowl, I would recommend chilling the dough for at least an hour before scooping.
The Easiest Chocolate Chip Cookies
Ingredients
- ½ cup unsalted butter (113g; 1 stick)
- ½ cup brown sugar, packed (100g)
- ¼ cup granulated (white) sugar (50g)
- 1 large egg (cold or room temperature, both are fine)
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups all-purpose flour (188g – see notes below on how to measure flour correctly without a scale)
- ½ cup chocolate chips (85g; more if desired)
- Coarse sea salt, for sprinkling (optional)
Instructions
- Preheat your oven to 350 degrees F. Line two cookie sheets with parchment paper.
- In a large microwave-safe bowl (or a small saucepan on the stove), heat the butter until just melted. Whisk in the two sugars until thoroughly combined (I like to use a fork as my whisk). Let the mixture cool for a minute, then whisk in the egg and vanilla extract until smooth.
- Sprinkle the baking soda and salt over top of the mixture and stir in, then add the flour and stir it in until fully combined and a smooth dough is formed. Fold in the chocolate chips.
- Drop the dough by rounded tablespoons (if you have it, a #40 tablespoon cookie scoop is perfect for this) onto cookie sheets, about 2 inches apart. The dough should make approximately 20 cookies worth.
- If desired, sprinkle additional coarse sea salt over top of the cookies (you can also do this after they’re baked). Bake for 9-10 minutes. NOTE: the cookies will look underdone, but they’ll firm up as they sit.
- Let cookies cool on sheet for at least 5 minutes, then cool completely on a rack. Store, tightly covered, at room temperature for up to 5 days.
Notes
Like this recipe? Please rate it and leave a comment or tag me on Instagram @katiebirdbakes, and sign up for my email list to receive my recipes straight to your inbox every time I post!
I made these as a kind of small gift for this christmas to my dearest friends.
They are AMAZING and super easy to do.
Thanks for sharing this incredible recipe! Cheers from Brazil!
Thank you so much, Yuri! So glad you enjoyed!
I’ve made these 3 times in the last month. Wonderful, and so easy! I’ve tried other chocolate chip cookie recipes that used melted butter, but they weren’t as good.
Yay! So glad you love this one, Melissa!
Just asking can I use plain flour instead of all purpose flour?
There’s nothing more annoying than going to make a recipe and realizing you have to soften the butter for hours before you can start. This is now my go-to chocolate chip cookie recipe because it’s so quick and easy but delicious!
Lovely cookies! They were very easy to whip up and enjoyed making them! Thank you for sharing xx
Thank you Naznin! So glad you enjoyed them!
This recipe couldn’t be any easier, especially for last minute bakers like myself. I never have butter or eggs at room temperature, so this is perfect. But don’t be fooled – this recipe doesn’t compromise on taste just because it’s easy. These cookies disappear fast. Thankfully you can easily whip up another batch!
Thank you so much for the kind review!
Katie – this recipe is always such a hit with my family. It never fails! Thanks for sharing this great recipe – I really appreciate how easy this is!
-Chrisjen
Thank you so much, Chrisjen! So glad you enjoy this recipe!
I too am on the important quest to find the perfect chocolate chip recipe for me and this seems like a winner. The only problem is that I live in South Africa and we don’t really have all purpose flour here, only cake wheat. Is this the same thing? Also our brown sugar looks a lot different to your American ones. So I’m always trying to figure these complexities out
Hi there – cake wheat will work here. You’re looking for generic wheat flour – that’s what is referred to as “all-purpose” in the US. Don’t use “whole wheat” or “wholemeal” flour as it will absorb too much moisture! Hope you love the recipe.
Thank you so much for this recipe! This was the first baking project I tried that actually turned out well. It was very easy and the cookies were delicious. Also, thanks for helping me finally understand how to properly measure ingredients!
Thank you so much for the great review, Celesse! Measuring correctly is so important.
These are amazingly easy! I measured everything using a kitchen scale because you provided the grams measurements in the bowl. It was so quick and made doing the dishes after a snap. I baked them for exactly 10 minutes and left them resting for 5 per instructions and they came out perfectly soft and chewy. This will be my go-to recipe from now on! Not having to cream butter makes this so quick and fun to make with my four year old.
Yay! So glad the gram measurements were helpful – I’m working on adding them for more of my recipes because it is just so much easier! Thank you!
OMG ! My quest for the perfect chewy chocolate chip recipe is over.
These are ridiculously simple and so so chewy and yum ! Thank you for sharing this .
Yay! So glad you enjoyed these, Meenu! Thanks for the review.
Oh my goodness! I forgot to leave it a 5 star review 😮
Thank you so much, Jamie! The round shape often happens when there is just a little too much flour. Make sure you either weigh it or use the spoon and level method so your cup of flour isn’t too heavy!
Love it! Best recipe ever, if you add some walnuts and crush up some dark chocolate, it taste wonderful even without adding walnuts. One question, when I baked the “cookies” and let them cool down/chill for at least 10 minutes, they were still very round and circular. Not quite like a cookie shape, not saying it is a bad thing! Just wasn’t expecting it. ❤
Quick and easy recipe. I love not having to cream the butter and sugar. I added m&m’s instead of choc chips because thats what I had on hand. Delicious. Thanks, this ones going in my favourite recipes folder.
Thank you Audrey! So glad you enjoyed these!
Love this recipe! It’s now a family favourite and we have made it more times than I can count. My daughter even asked for them instead of a birthday cake this year, but she wants them to be big. Do you think it will work if I use this recipe to make large cookies?
Hi Christine! So glad you love this recipe, thank you! For bigger cookies, you can use a 1/4 cup measure for each cookie but make sure you space them out – I’d do no more than 6 per cookie sheet – and bake for longer, probably 15-18 minutes! Let me know how they turn out!
The cookies were so delicious especially when you add walnuts and some chopped up dark chocolate, one of the best recipes ever! I am new to baking so I don’t know much yet, one problem that did accrue though, after I baked them and let them sit for almost 10 minutes, they were still very round and circular, like a biscuit and now quite like a cookie. Not saying it was a bad thing, just wasn’t expecting it. Love it though! ❤
I’m new to baking, and this is one of the first ones I’ve tried, and they came out perfect! My family loves this so much, that I’ve made this four times in the last month. Lol. Do you have a diabetic-friendly version of this? My dad is diabetic, and I would love for him to get more than one cookie when I bring some over. Thanks!
Hi Angela – so glad that this recipe worked for you and that your family loves them too! For diabetic-friendly, I would recommend trying a granulated sugar substitute like the Lakanto monk fruit sweetener brand. You want to get one that you can sub 1:1 for granulated sugar. Once people start playing around with stevia I don’t know how to guide them because I don’t have experience with it and it changes the chemical composition of the product! Let me know if you have any other questions!
Hi Katie! Thank you so much for this recipe. I’ve made it 1/2 dozen times at least with very delicious and reliable results!
Do you think it would work if I used a sugar substitute (Like stevia)? I would like to make these for my neighbors, but they have diabetes so I always do a sugar-swap for them…
Hi Nicole – so glad you enjoyed this recipe!! For a sugar substitute, I would recommend trying a granulated sweetener that is intended to substitute 1:1 for regular sugar. The Lakanto brand has a good one that is monk fruit based! Let me know if you try it!
I made the cookies using grams instead of cups for measurements and everything was measured accurately. However, the mixture didn’t form into a dough so I had to add more flour but as I am an inexperienced baker, I was unsure how much to add. After baking, the cookies were rock solid and pretty inedible, probably because I added too much flour. I think the grams given on this recipe may not be correct. But apart from that, the recipe is very simple to follow which I quite like.
Sorry these didn’t work out for you – I’ve tested these a number of times with the gram measurements, so I’m not sure what could’ve gone wrong. Generally if you feel you need to add flour, you should start with a tablespoon at a time. Hope you find another recipe you like!
These have a texture closer to a biscuit than a chocolate chip cookie, they aren’t bad at all. But if you’re looking for a moist chewy cookie (yes I measured the flour correctly) I’d probably skip this recipe.
Thanks for the honest feedback April!
I can see why this post has gotten so much attention. As the retired owner of a little diner, I was greatly amused by your take on recipe authors, and I couldn’t agree more. When it comes to classic recipes, overthinking is very much a thing these days. However, I’ve never been much of a baker until a year ago, and I can’t tell you when I last even made a cake or cookies – and I wasn’t good at it. My restaurant sweets came from a small bakery. I do make my own breads and rolls at home fairly often now, and I understand how to weigh and measure properly. These cookies came out perfect. I mean “first time, why in the world didn’t I know how to do this sooner, I can’t believe I actually made cookies this good” perfect. I did have a #40 scoop from my restaurant. Used to make hush puppies with it! This recipe belongs in any cookbook with “baking” in the title. Thanks for sharing it!
Wow – Joseph, thank you so much for one of the best reviews I’ve ever received! I am honored that you tried and enjoyed my recipe! Thank you.
Amazing recipe!! I replaced the egg for a flax egg, used vegan chocolate chips and vegan butter and the recipe still came out beautifully!! You would never even guess they were vegan and I will be using this recipe from now on as my go to chocolate chip cookie!! I wanted to let readers know that this recipe can still work with vegan substitutes!!
Amazing!! Thank you so much for that feedback, Victoria – I’ll have to try it with a flax egg sometime.
Should the flour be sifted?
Nope, no need.
Can I use a choc baking bar instead of choc chips
Yes, absolutely!
This recipe is the completely foolproof! I love that there is no softening or chilling – you can seriously make them in 30 minutes (especially since there is not a ton of dough that requires countless batches to bake in the oven). Every time I’ve made these cookies, they’ve turned out a bit different but I’m never left disappointed – I credit these variations to subbing gluten free flour at times and any of my measuring imprecision. Overall, I love this recipe and will not ever search for another chocolate chip cookie recipe!
Thank you Naomi! So glad it worked even with the GF sub!
A family favorite requested for every event since the day I made them !!!! Super easy to make for a late night snack with literally one bowl to wash after ! I make them so often I’ve memorized the recipe!!! The cookies are perfectly soft, chewy, and crunchy on the outside I can’t recommend this recipe enough !!!
Thank you so much, Mackenzie! I totally agree, having only one bowl to wash is the best 🙂
I did everything the recipe told me but my mixture was very liquified which was a little disappointing since you said you could use melted or softened butter. So I added almost a whole cup of flour on top of of the 1 1/2 cups. They turned out well but very crumbly. What do you suggest that I do next time? 🙂 my boyfriend says that they are delicious though! 🙂
Hi Elyssa – the dough is softer than a normal cookie dough. If you’re concerned, you can put it in the fridge for a half hour to firm up before you scoop the cookies!
I measured the flour as best as possible, but may have gone slightly under or over. The egg was left out at room temperature for 6-8 hours. I made two batches in the oven, 8 each time, 16 total. The first batch, I poured unmeasured semi sweet chocolate chips in the cookie batter and baked 8 cookies. I took the remainder batter and added white chocolate chips and craisins. I didn’t measure the cookie dough at all before placing it on the sheet and each batch turned out fine and soft. The second batch of each cookie was probably 3 tbsp big. We also used light brown sugar since that’s what we had in our pantry. We enjoyed them and there are only 4 left!
Thanks for the feedback Jennifer- so glad you enjoyed these with your mix ins!
Such an amazing recipe! Thank you <3 My Boyfriend loooved them
Thank you Barb! So glad you enjoyed it!
I followed the recipe exactly EXCEPT I substituted mini m&m’s for chocolate chips. They were fast! They were easy! They were delicious! I will definitely be making these yummy cookies again. Thanks for sharing! I’m excited to try some of your other recipes.
Yay!! Thank you so much!
A great recipe! They taste really good if you double the chocolate and vanilla you put in it. It does make 28-32 doubling the chocolate. I still did 1 TBS drops of cookies
Thanks so much for that info, Brianna! So glad you enjoy these.
Its 3 AM here. And i get these urges you know. Never made these American style chocolate chip cookies before but this really made it easy and fast to satisfy my cravings. Thank you!
Yay! So glad you enjoyed them when the craving struck 😉
I just made these because I wanted cookies and I didn’t want to wait and didn’t want a difficult recipe. They were indeed easy, but they taste pretty bad. Like dry and baking soda-y and no flavor. I won’t be making these again. I guess for good cookies I need to do it the hard way. Thanks for posting anyway. Hopefully others have better luck.
Hi Jen – I’m sorry to hear this didn’t turn out well for you. Are you sure you measured your ingredients correctly? It sounds like your flour may have been packed too tightly. Please refer to my instructions re: spoon and level with the flour. And if not, I hope you find another recipe you enjoy!
This is a perfect coronavirus shut in at home but craving sweets recipe. I had a few squares of leftover candy bars, so I just chopped them up and added some chopped pecans so I could say the cookies have protein. I made them as a side project while cooking dinner – they’re that easy to make. They were wonderful! We had enough for a few days and they were delicious microwaved just a bit to re-soften the chocolate. I’m making more tonight.
Yay! Thank you Jona – I love those additions.
Just made these and they are by far the best chocolate chip recipe I have found.
Thank you Sandy!
Agreed! Mine took closer to 15m, but they came out great. Soft and chewy. Perfect basic recipe! I can throw out the others.
This was my very first try and baking chocolate cookies from scratch and they came out perfect!! Thank you!
God bless
Thank you so much Esmeralda!
I may be able to help those who are getting “cakey” cookies. I couldn’t take mine out at 10 minutes because the batter was still pretty liquid (ovens vary), but the cookies were puffing up on the second tray I made. Around the 8-10 minute mark, I took the tray out of the oven and dropped it flat onto the stovetop from about 8” high. The smash flattened the cookies and produced a chewier, less cakey version on the second tray (same batter and oven).
Great tip Keeli! Thanks!
Oh.My.God.
I can’t bake to save my life but with a five year old super into experimenting, I looked for something with minimal room for disaster. And boy, did I find the BEST COOKIE RECIPE EVER. I kid you not, I could have destroyed this too if only it wasn’t so fool proof and amazing!!!
Thank you SO much for giving us such an easy recipe!! Can make this any time! On the flip side, little Mr E. has decided to make them every week!
This is such an amazing review. THANK YOU Saman! So glad these turned out well for you 🙂
I don’t know what an underbaked cookie looks like but mine were beautiful. AND OMG… the taste is … indescribable ! It has a nutty flavour, so rich, dense, deep and perfect ! And the cookie is crusty on the edges but also chewy in the middle. I LOVE this combo-texture. (I don’t like these dry cookies which leave crumbs.) They are not too sweet and perfectly balanced. I will soon post a picture of these of my Instagram account (@bakeandbreak), I hope you sneak a peek 😉 .
Thank you so much Katie !
Thanks so much for the amazing review, Emilie!
The texture is perfect for ice cream sandwiches! I use mini chocolate chips, increase to 2/3 cup, more chocolate evenly distributed throughout the cookie. I’ve made them 7-8 times already. I like to chill the dough for 20-30 min, just my preference, makes it easier to scoop. My kid’s friends inhale them, so I think that’s a good sign that they are pretty amazing 😁
I love that idea, Renee! Thanks for sharing!
Hi! I bake weekly, but suddenly these past 3 weeks all my cookies come out bitter or sour!
I always follow any and all cookie recipes exactly, what could be the cause?
Sounds like one of your ingredients has gone bad!
I made these and the flavor was AMAZING but for some reason mine didn’t flatten out like yours did..they were more round and puffy. I did the spoon method for the flour. What did I do wrong?
Hi Dora – it may have to do with the temperature of your other ingredients. I would make sure your egg is at room temperature before you add it – you can do that quickly by putting the egg in a bowl of warm water for 10 minutes.
Just made the easiest chocolate chip cookies!!! OHHHHHH They are sooooooo goood!!!! Easy!!! I used bittersweet choc chips. Sooo yummmy!!!
Yay! Thank you Janet – so glad you enjoyed these!
8:30 on a Monday night and my 9 year old wanted “something sweet”. I googled easy chocolate chip cookie recipe and saw this one. Needless to say, I am so glad I found this recipe and so is he.
These are the softest and fluffiest cookies I’ve ever had much less ever made myself.
Note: when she says the cookies look undone she’s not kidding but trust her, they are perfect.
Kristin, you just made my day with this comment! Thank you! So glad you and your son enjoyed these awesome cookies 🙂
Yo these cookies look and smell so good I havent tried them yet tho😎 I substituted cannabutter🍁 instead of normal butter. I cant wait to try them just a few more mins for them to cool😁
Thank you for the recipe
Thanks for the review! Hope you loved them!
Hi! The cookies were amazing and really easy to make everyone at home loved them and I’m so happy! ☺️ Thanks a lot for the recipe really it’s not easy to find a recipe that says “easy” and it actually turns out great! Thanks ♥️
I forgot to rate it 5 stars! ⭐️⭐️⭐️⭐️⭐️
I forgot to rate it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Thank you so much, Valarie! I’m so glad you enjoyed these!
I had made chocolate chip cookies on 4th July 2019 for my bakery practical and my teachers to that no one had made such chocolate chip cookies ever in the institution. Thankyou because I didn’t had any recepe with me previous day of the practical exam.
Thank you Diago! So glad these worked for you for your practical!
I made this cookies for my bakery practical on July 4th 2019 and my teachers said that no one had made chocolate chip cookies like this in our institution. Thank you for your records because I didn’t had any recepe with me the previous day of the practical exam.
I love this recipe! I like to cook, but have not had much luck baking… Until this recipe! I love that it’s simple, fast, and delicious. Thank you!
Thank you so much, Caroline! So glad you enjoyed it – and now you can bake with confidence!
do i have to wait for up to 5 days before eating the cookies?
Amazing recipe! I love the fact that the cookies can be made without a mixer. A few days ago, I tried making a batch of chocolate chip cookies with different recipe. The result was horrible! I couldn’t figure out what went wrong. Then, I decided to find try a different one. I’m so glad I found this recipe, it’s very easy to follow. I love how the cookies turned out with you recipe. Absolute deliciousness! The serving size is perfect size for me and my husband. Thank you!
Hi Vera – thank you so much for the amazing review! So glad these worked for you. I agree, having a smaller yield is the perfect amount for two people!
These cookies are good, not as good as the normal more time consuming recipe I usually do, but in a pinch these are perfect. My only problem with them was the time recommendation, now I know everyones oven is different, mine is brand new, so I first did 9 minutes, and then added one minute at a time, around the 13 minute mark I decided they looked ‘underdone’ as per recipe suggestion and took them out. But in my opinion they could have used maybe 2-3 more minutes. I like my cookies a little crisper around the edges and gooey inside. I will def make this again as a quick recipe but I will probably leave them in minimum of 14-15 minutes. Also my cookies were not to big, as the recipe makes 20 and I made 21. So they were the right size.
Thanks for the feedback, Jackie! Everyone has their own preference on crispy vs. soft cookies 🙂
These cookies were extremely undercooked. Threw away a batch. Tasted funny too
This recipe turned out PERFECT the first time I made it. Thick, chewy, delicious cookies! 2nd time I doubled the recipe so I could make them as teacher gifts for all my son’s teachers. They still turned out delicious and chewy but they spread out soooooo much and got VERY flat. Any idea why? We used 3 cups of flour.
Would love to keep this recipe in my repertoire and will continue to make
single batches but if I could double it successfully I’d really be thrilled.
Hi Milessa – thanks for the review! I think the problem when doubling the recipe is that you’ve doubled the volume in the bowl, but not the surface area, so the batter is a warmer consistency than a single batch would be because it has retained more heat in the bowl. This would lead to flat, spread cookies because the butter is still too warm. To combat this, I would recommend either making two single batches one after the other, or doubling it BUT chilling the dough for at least an hour before baking (and in between batches). I think this should solve the issue. Let me know if you try it!
This recipe saved us when our 4 year old accidentally broke our mixer while making cookies. We now only use this recipe as it’s much more convenient and the cookies taste great. I am making a double batch for Christmas at Grandma’s tonight. Thanks!
Thank you so much, Chris! That’s serious praise. Merry Christmas!
I’m so glad I found this recipe! I needed cookies FAST for my daughter’s piano teacher tonight and my KitchenAid has been wobbly so didn’t want to use it. These came out great! So fast and not much mess to clean up either. This will probably become my new go-to recipe. Thanks and Merry Christmas from France!
Thank you so much, Sally! So glad this recipe worked for you. Merry Christmas to you too!
Made two batches in two days! Lol! These are great and I love not dirtying up the mixer. Thank you!!!
Thank YOU, Bri! So glad you love it!
I haven’t baked in a few years and the batch I just made are the first. They’re delicious! The best cookies I’ve ever made! Thank you so much. I’m going to favorite your site.
Thank you so much, Kara! Welcome back to baking!
So so easy, just gotta remember the trick for measuring flour.
Thank you Megan! Glad you enjoyed it – the flour trick is super important!
Made them Exactly as per the recipe…they came out cakey, not at all resembling the pic your posted. I don’t know how everyone else’s came out perfect, but makes not sense to me.
Hi Shelley, I’m sorry these cookies didn’t turn out the way you expected them to. Please note my instructions in the recipe for not adding too much flour. It may be that you inadvertently packed the flour in the cup too much, which would cause the cookies to not spread and have a cake-like texture. Please let me know if you have any questions! Thank you for the review.
Mine came out cake like to. They were still good but differently not what is was expecting .
Hi Brittney – thanks for the review, sorry they weren’t what you were expecting!
I have made these cookies many times and they’ve turned out perfectly! I just made them today for like the 10th time and the batter was super runny and the cookies spread out to cover the whole pan…what did I do wrong!?!?
Hi Kara – thanks for the review! Sounds like you may not have added enough flour (or any at all). Are you sure you added all of the ingredients as written?
I’m so embarrassed!! Turns out I mis labeled my powdered sugar and flour 😂 🤦♀️ I redid them after figuring out my mistake and they came out perfect 👌
Haha! Happens to the best of us!!
They taste amazing but any tips on how to keep them from spreading so much? I did the whole recipe the same but they turn out kinda flat.
Hi Jamie – try adding a tablespoon or two of flour to the dough if they are spreading too much!
My family loved these and we are cookie-snobs! Great recipe and easy to make. Thank you so much!
Yay! Thank you Sandy!
Waayy too dry. I even used big chunks of chocolate instead of chips and it was still very dry and puffy. I would add an extra egg or just an extra yolk. Super easy to make though.
Sorry it didn’t work for you!
Thank you so much for this recipe!! They truly are the easiest chocolate chip cookies & taste AMAZING. You’re a gem and i hope you have a lovely day!!
Thanks so much Anthea! Glad you enjoyed these!
Hi! I love this recipe and I’ve used it probably 5 times now to make delicious cookies, but this time I decided to melt the butter on the stovetop like you suggested, and the texture came out all wrong. The dough was so gluey I could barely get it on the cookie sheet. I do not recommend this technique if you decide to use this recipe.
Sorry to hear that, Maggie – I’ve never experienced that and would think melted butter would perform the same no matter how it is melted, but I will try that again and see if I have the same result as you. Thanks for letting me know!
Hi. Tried your easy recipe with ingredients we get in India. They turned out great. Everyone is enjoying them. 5*.
Thank you!
SO GOOD! I could eat the whole batch! perfect cookies for anytime you want them. i would recommend this recipe to anyone!!!! Thank you soooo much!!!!
Thank you Hope! I really appreciate the kind review!
I love this recipe! I’ve mad it several times and each time I get perfect results. Sometimes I bake as the recipe states and other times I add chopped pralines, toffee bits, chocolate chip discs and morsels, kinda like a kitchen sink cookie. My family and friends love them, and of course me! Thanks so much for a great recipe!
I love those add-in ideas! So glad you love this recipe!
Why do the cookies in video and the cookies in the photo look like completely different recipes? The ones in the video look terrible. The pictures look awesome. Are the photos of cookies you made? It is very puzzling. I clicked on the recipe because of the photo and after watching the video, I’m not sure I want to make these.
They are the same recipe. If you want the cookies to look more like the picture, just press extra chocolate chips onto the top of each ball of dough before baking.
Ya I was thinking the same thing. Mine came out like the video…like little cakes…no way that picture is the same cookies that she made. It’s probably a stock photo. Many of these bloggers are using stock photos and not photos of their actual recipe. Kind of deceptive IMO.
Hi Shelley – every single photo on this site was taken, with great effort and hard work, by me. Thank you for your feedback.
Just found your recipe because my 4-year-old daughter was sobbing that we didn’t have any chocolate chip cookies, and I needed something fast that didn’t require letting butter soften or chilling the dough. These turned out PERFECT! (My 4-year-old agrees!) This recipe is a keeper, thank you!
Yay! Thank you Erin! I am so glad this recipe worked for your needs 🙂
Sooooo, good ans super quick and easy. I loved how chewy they are, I hate hard ccc. Thanks for sharing bookmarked as favorite.
Karla
Thank you Karla! So glad you enjoyed it!
These cookies are amazing! S am eleven year’s old and they were so simple to make! My family loves them and they are encouraging me to make them all the time. They taste amazing and look amazing. I am definitely going to Make these again and again. Thank you!!!!!!
Thank you so much Ilka! Great job baking these!
These are incredible and SO easy!! They taste almost like cat tongue cookies! They spread a lot, which I was super stoked about because I’m not into cookies that taste too cakey or dense. I took them out at 9 mins just like it says and at first was worried they were underdone, but I waited and they hardened and now my roomates and I have finished the whole batch in a night. Thank you so much Katie for giving me a lifelong cookie recipe!
Thank you so much for the great review, Franny! So glad you and your roommates loved these!
I made these tonight at 10! I was craving cookies and didn’t want to break the mixer out, it’s to loud the baby was sleeping! I doubled the recipe because for some reason 20 didn’t seem like enough for tonight! Lol! The cookies are perfect, so easy to make! I normally make a different recipe every time because I haven’t found the perfect recipe yet. I have now!! Thank you so much! Happy baking!
Thank you Tabbatha! I’m so glad these worked for you!
This is a fantastic recipes. I did have to bake mine closer to 14 mins, but other than that it was so accurate. It actually yielded 20 cookies and the whole experience was truly easy.
Thank you Alex – I am so happy you enjoyed the recipe!
Hi Katie, these were delicioso & super easy to make. Question for you though, do you have the nutrition facts for them? I believe I used the same scooper as you. Please let me know if you do, thank you!
Katie,
I’ve been searching YEARS for the perfect ccc! My gosh, this recipe is soooo good and super easy! Chewy and chocolatey – just perfect. You made me excited about baking again 🙂
Thank you, thank you!!!! 🙂
I’m never going to bother using any other chocolate chip cookie recipe. I’m a proficient home baker but always struggle with choc chip cookies, partially because I hate creaming butter and sugar – these were perfect!
Unfortunately these turned out puffy and almost a muffin texture for me. Maybe I over-stirred?
Mine definitely also look more like the ones in the video than the photos but still delicious! Curious what change yielded the very photogenic results.
Hi Bridget – just add some extra chocolate chips to the tops of the cookies before baking! That’s it. Then I sprinkled the sea salt on the cookies after they were baked. Glad you enjoyed the recipe!
Mine didn’t spread at all! They remained almost perfect gobs. I was worried they were underdone also but they did turn out fine. They aren’t a super sweet cookie, which is a change from what I’m used to, or maybe I undermeasured my sugars? This was very simple to make and batter had perfect consistency. Thank you!
Thank you Samantha – you’re right, these aren’t the sweetest of cookies. You can always add more chocolate chips to compensate 🙂
Thank you so much! I don’t have a mixer and I’ve been struggling to get my cookies to turn out right with every other recipe I’ve tried. This one worked perfectly the first time and my husband is very happy.
My 18 year old son reckons these are THE BEST cookies ever; and they remind him of the Subway ones. I stuffed a large cookie jar with 41 of the beauties – I know they won’t last long with a long weekend coming up and visitors and family arriving, and taking some (if there are some left!!) on a trip to see other family. Thankyou for your awesome recipe😋
Oh my goodness, thank you for the wonderful review Mary! I am so glad you and your family loved them!
Hello Ketie, thanks for the recipe. It looks so tasty! I will try it very soon. It would be perfect if we could know the exact grams of every ingredient, as the cup meter is so variable. Thanks!
I will work on that! I hope you love the recipe.
Mine spread which I was hoping wouldn’t happen. It’s why I chose this recipe. I’m not a novice baker, and I had an oven thermometer and cookie scoop. I was Leary of the melted butter without chilling, but maybe next time I will add just a little more flour. Barely melted the butter and the batter was still on the thin and not thicker side. Try again… Who hates trying recipes right? Lol. Not my family!!! Easy. Definitely! Even though they spread, they tlstill look delicious. Like bigger bakery style cookies… So that’s not a bad thing at all. Taste… Haven’t made it that far, and I can only have a bite… I need gluten and sugar free 😐
Hi Jackie – I am sorry these didn’t work the way you wanted them to. I would suggest adding up to 1/4 cup additional flour if you are having spreading issues. Alternatively, you could chill the batter for an hour before scooping and baking to prevent spreading. I hope you have better results the next time!
Tried it today! So easy to make for newbie like me.
I may want it to be less chewier though, and I like it to have chocolate aroma. Would it work if I change the brown sugar to 1/4 cup and 1/4 cup of cocoa powder?
Thanks for your recipe!
Hi Van – so glad you enjoyed these! I wouldn’t reduce the sugar but you could use 1/4 cup of cocoa powder and reduce the flour to 1 1/4 cup.
Hi Katie,
Thankfully I asked before I try it haha. Alright, I will do a second batch soon.
I gave the first batch for my boyfriend and he likes them!
I’m hooked! Thanks for your recipe!
My husband and I made these today as a quick but sweet treat after a long work week. They turned out amazing! Our oven is older so we needed to bake them two minutes longer but they were great afterward! Thanks for recommending these!
Yay!! So glad you enjoyed these Chelsea – thank you!
This recipe is a pass-down for generations chocolate chip cookie recipe… 👅👅👅 I don’t throw this statement around: this is THE BEST CHOCOLATE CHIP COOKIE RECIPE EVER. Happy to say that there is no need to try another recipe. I have found “the one.” 🙌 Well done!!👏👏 No doubt I will continue to follow this blog and try more of your recipes.!
BRIT! Thank you so so much for this amazing review. It means so much and I am so happy that you love this recipe!!
These were so wonderful and quick and easy!
Thank you Melissa! So excited that you enjoyed these!
I tried it twice so far and I wanna keep it. But I’m able to taste the baking soda. U know a weird taste. Can u plz help me to get rid of it?
Hi GK, I’m not sure I understand the question. You can use baking powder instead if you want to try that – use 1.5 teaspoons of baking powder.
tastes amazing !!!! been craving chocolate chip cookies for a hot minute lol
Yay! So glad you enjoyed these Cortney!
I made these today. I gave 3 stars only because the temperature in your recipe is 350 and for my oven that was either too low or the 9 – 10 minutes was not enough time. The cookies in the middle was still raw. Otherwise the cookies taste great. Next time I will cook them on 375 for 9 – 11 minutes.
Thanks for the feedback! I always like to keep an oven thermometer in my oven (you can buy them for like $5 at Target or Amazon) to make sure my oven is at the right temperature. Many of them run hot or cold which makes a huge difference when baking! You could also bake them for up to 12-13 minutes at 350 if you are concerned about the middles being cooked.
I’ve made a LOT of chocolate chip cookies. and tried numerous recipes. I’m ashamed to say I was a bit skeptical of this one.
Honestly, they were as easy as you said!
My son says they’re a 10! I LOVE the one bowl method! Thank you so much!
No shame, Caroline! I was skeptical it would work at first too but my laziness won out one night 🙂 I’m so glad you enjoyed this recipe!!
They were way too soft.
Thanks for the feedback! To each her own!
These are great! My cookie scoop isn’t numbered but it must be small because it yielded 34 cookies. I also left off the salt at the end but don’t think it was necessary at all! My daughter is a year and a half and was so happy to help me dump in ingredients since the recipe was so simple. I’m embarrassed how much time and research went into the last batch of chocolate chip cookies I made, and I’ll be using this one again next time.
Yay!! Thanks so much Ambyr, I am so glad you and your daughter can make these together!
Katie I find ur recipe amazing I didt have parchment paper only wax is that ok to use as well
Hi Dawn – no, wax paper will burn in the oven. Definitely use parchment paper or just grease the cookie sheet!
I made these cookies last week and they were the best! I loved only using one bowl and no mixer. My dough was very wet even after adding in a bit more flour than called for, but I went with it and they turned out great. The sprinkle of salt on top was the perfect addition. Will definitely be using this recipe again and again. Thank you!!
Yay! Thank you so much for the great feedback, Beth!
UH-MAZ-ZING! I, too, was looking for a quick, no mixer needed, choc chip cookie recipe and came upon yours… and soooo glad I did! I had these whipped up in less than 5 minutes. I am a novice cake baker, so I have TONS of cake flour, and used that instead of AP flour. I also didn’t have any brown sugar (what?!?), so I used all white sugar (extra fine). After I scooped out about a dozen cookies, I decided to add in some unsweetened natural cocoa powdered and chopped pecans to the remaining batter – so glad i did this too :-). The regular choc chip cookies were tender and soft with great flavor. My chocolate chocolate chip pecan cookies had such a rich flavor, and I left these in a bit longer as I like more of a crunchy cookie, and while it wasn’t as crunchy as I would have liked, it was still delish! Thanks Katie, for posting this and taking the time to figure out this recipe. Will definitely put this in my arsenal!
Yay! Thank you for the great review, Molly! Now you’ve got me curious: how much cocoa powder did you add to the second half of the dough? I want to try this and see if I can create a double chocolate version!
Katie – to be honest, I don’t remember… since there was a little remaining dough left, i would guess i added about 2 tablespoons. BUT, I would suggest you start with 1/4 cup cocoa powder, and if the dough seems a little dry, then I would add in a teaspoon of water til you get the right consistency.
I’m about to make another batch of these cookies right now (sans cocoa powder). And fyi, my cocoa powder is Valrhona… a bit pricey, but the results are worth it!
Wow. First time I’ve ever been compelled to leave a comment on a baking blog’s recipe. I also found this recipe due to a cookie craving and wanted a solid cookie, instead of those lame mug cookies. But having baked my fair share of cookies, I knew I needed room temp butter… who has time for that though?? So I searched for a recipe that used melted butter. I was about to give up making cookies before coming to this absolutely perfect recipe, because there were so many recipes that traded off the simplicity of melted butter with the complexity of something else. Like, browning the butter or adding an extra egg yolk. Finally I came across this recipe. I was pretty skeptical it would yield a great cookie (sometimes simple recipes are too good to be true) but I gave it a try anyways because it was bound to be better than a mug cookie (one of those too good to be true recipes). I’m so glad I did because my cookie craving was satisfied and I now have a new go-to chocolate chip cookie recipe. The texture and taste is amazing and I love how easy it is to make! Thanks so much for sharing!
Sun, I think this may be the best comment I have EVER received, on any recipe. You had me cracking up the whole time!! So glad this recipe turned out well for you – and I agree, so much better than a mug cookie 😉 hope you try more and let me know what you think!
Hi Katie,
I’m staying in an Airbnb, i.e. no mixer on hand. This recipe looks perfect.
Question- can I make in advance and freeze?
Hi Wendy – yes, you can absolutely do that! You can either freeze the scooped dough and bake whenever you’re ready (adding a minute or two to the baking time) or you can bake them and then freeze them well wrapped in foil. Just let them thaw for a couple hours at room temperature and they should be good to go! Hope you love the recipe.
Thanks for sharing your thoughts on blog. Regards
These were the best chocolate chip cookies I’ve ever made!
I doubled the dark chocolate chips and I didn’t put the salt on top, that’s just my preference.
Recipe and cooking temps and time were perfect!
That’s so great to hear, Kiky! Thank you for the feedback and glad you enjoyed them!
Great cookie, so easy. I appreciate a recipe that doesn’t take a lot of effort but is good!
Thank you so much, Danielle! I agree – easy cookies are the best!
These cookies are amazing…and I’m a seasoned baker and chocolate chip cookie maker.
I stumbled on the recipe after searching for “one bowl cookies” bc I had a craving and no time.
They came out absolutely perfectly! Soft, fluffy, flavorful, and complex tasting but so easy to make. I followed the recipe exactly, the batter looked soft so I did refrigerate the dough for a few minutes before baking—but baked the second batch with NO chilling and they two batches were exaty the same!
Easy to follow, perfect amount of cookies(I have 3 kids and it was still pleanty for a few days dessert).
I will make these again and again!
Oh my gosh, thank you for this wonderful review Tina!! You made me tear up! I am so happy you enjoyed these with your family.
Hi! This recipe looks amazing! Can it also be used as a base cookie recipe? Like if I wanted to make it a sugar cookie, would I just leave out the brown sugar/chocolate chips? And if I wanted to make it a double chocolate cookie, could I just add coco powder?
Hi Crystal – this would be a great base cookie for changing up your mix-ins, like chocolate chips and nuts and dried fruits. As long as you keep the total amount of mix-ins under 1 cup you should be ok. As far as changing the sugar, you can substitute an equal amount of granulated sugar for the brown sugar and it will work just fine. Changing up the flour for cocoa powder can get a little dicey, though – I would start by replacing 1/2 cup of flour with 1/2 cup of cocoa powder and see what happens. Let me know if you try it!
We stumbled upon your recipe and so glad we did. It’s superb! My 12 year old daughter was wanting to make a quick cookie for Santa; with just a bit of guidance, these cookies came out perfect. They truly are delish! We substituted Andes chocolate mint pieces instead of chocolate chips. SO EASY SO TASTY! Thank you bunches!
Yay! Thank you so much – I’m so glad they worked for you (and for Santa!).
KATIE!You’re cookies were so awsome.I had a really fantastic time enjoying those cool chocolate chip cookies.Such a wonderful recipe you’ve given me.OMG!!!!!!!!!!!!!Thank you very much:D
YAY! Thank you so much. So glad you enjoyed them!
these cookies were awesome. super easy to make and so delish. thank you very much
Thank you so much, Sharyn! So glad you enjoyed them.
Needed a few extra dollars for something I couldn’t afford a few months ago, and that turned into making them at least three times a month! A huge hit at home and at school, thanks so much Katie!
Good Afternoon! I tried your recipe and by far was it the MOST AMAZING chocolate chip cookies ever!!!!!! They were the easiest to make and all the ingredients were “ideal” to have in the cabinet! Thank you soooo very much!
Omg! Thank you so much for that amazing review!!!
Hi Katie, my daughter and I just made these and they are phenomenal. Thank you so much for a recipe that from inception to eating took less than half an hour!
That’s so great to hear, Dave! Thank you!!
I just made these cookies yesterday with my 5 year old granddaughter. I will never use another recipe other than yours! Soft and chewy, just the way my family likes them. Thank you so much for sharing!
Yay! Thank you so much Stephanie – so glad you enjoyed them!
Hey Katie! Do you think this dough can be frozen before baking? Or should it be made just before baking.
Thank you!
Hi Dana – this dough can be frozen after you scoop it into the individual cookie balls. Just put them on a plate and put in the freezer until they’re frozen, then keep them in a freezer bag. You can bake them right from frozen – just add a couple minutes to the baking time! Hope you enjoy!
Hi Katie,
I definitely want to try this recipe!
Have you tried adding nuts to the mix? I’d like to add walnuts but am not sure how to adjust the recipe accordingly? Would you add more fluid or use fewer chocolate chips?
Cheers
Caro
Hi Caro – I think I would start with half walnuts and half chocolate chips (so 1/4 cup of each). If you want to increase the amount, try doing 1/3 cup of each. Let me know how it turns out!
Hi Katie,
I tried out the recipe with 1/4 cup walnuts and 1/3 cup chocolate chips. It was awesome!
I put all the dry ingredients in layers in a pretty 20 ounce jar and gave it to my mother in law as a Christmas present. I used vanilla sugar instead of vanilla essence. She only needs to add butter and eggs and form the cookies. It was a great little extra gift!
Thank you so much for this great recipe!
Cheers, Caro
Thank you so much, Caro! What a great idea to make it into a gift!
So strange, mine didn’t flatten at all! Of course they still taste amazing (eaten in minutes) though but seems a little odd compared to other cookies I’ve made. You think it’s because I touched them too much when forming them or I put the egg in too early?
Hi Brittney – the lack of spreading was likely because of the way you measured your flour. If the flour is packed too tightly in the measuring cup, it soaks up more moisture than a lighter cup of flour and prevents the cookies from spreading. See this tutorial from Sally’s Baking Addiction on the correct way to measure flour using the spoon and level method!
I want to try these. Thanks for sharing. Will it make a big difference if I use salted butter and then leave the salt out?
Hi Yvette, yes that would work fine! Hope you enjoy!
Oh. My. God. Katie. I’m new to baking and I say that as a way to politely let you know that I usually suck at baking. But these cookies. Oh my god Katie. These cookies. They melt in my mouth. So easy to make. I even accidentally set the oven too high and they’re still out-of-this-world delicious (took them out from 375 at 7 minutes 30). 5/5 would overeat to the point of cardiac arrest ❤️❤️❤️
Bob, you just made my day!! I am SO glad you love these just as much as I do!
Katie,
I’ve been searching YEARS for the perfect ccc! My gosh, this recipe is soooo good and super easy! Chewy and chocolatey – just perfect. You made me excited about baking again 🙂
Thank you, thank you!!!! 🙂
Thank you so much! I’m so glad you enjoyed the recipe as much as we do 🙂
Also a lawyer/blogger. Now retired and loving this other life. You are a terrific writer and like you, I LOVE figs and chocolate chip cookies. I am in foodtographyschool also but you have outpaced me by miles!
Aww thank you so much Jane! I’ve seen you in the facebook group and love all your contributions. Thank you so much for the comment – I do love that I get to flex my writing muscles on here too. Hope you are enjoying retirement!!
Made them today easy and very good a Thank you.
Thank you so much Bessie! I’m so glad you enjoyed them.