The Best Easy Chocolate Chip Cookies Recipe – An easy chocolate chip cookie recipe made in minutes. These are the best homemade chocolate chip cookies ever!
There’s nothing better than chocolate chip cookies from scratch! A warm, fresh chocolate chip cookie with a big glass of milk is comfort food at it’s finest.
I’ve tried a lot of chocolate chip cookie recipes over the years. I keep finding that many of the recipes have at least one long wait time. They require you to either wait a couple of hours to bring the butter and eggs to room temperature, or wait for the dough to chill in the refrigerator for an hour. Sometimes both.
I’m too impatient! 🙂 I want to be able to relax on my couch and suddenly decide I need some homemade, soft, and chewy chocolate chip cookies. Then, have them baking in the oven in just a few minutes!
What makes this the Best Chocolate Chip Cookie Recipe?
- Texture: The cookies are soft in the middle and chewy around the edges.
- Flavor: They have a sweet, buttery, toffy-like cookie flavor, loaded with chocolate chips.
- Quick & Easy to make: No bringing the ingredients to room temperature. No chilling the dough. The recipe can easily be whisked together, instead of using a mixer. And, it’s a ONE BOWL recipe.
How to make chocolate chip cookies. The easy way.
- In a large bowl, add melted butter, brown sugar, and granulated sugar.
- Whisk until well combined.
- Add eggs and vanilla.
- Whisk until eggs are well incorporated.
- Add flour, baking soda, and salt.
- Stir until no dry flour remains.
- Add chocolate chips.
- Stir until well incorporated.
- Scoop the batter onto a baking sheet.
- Bake and cool.
Try these other Easy Dessert Recipes.
- My Two Ingredient Nutella Brownie Bites Recipe
- My Cranberry Cream Cheese Dip Recipe
- Easy Peanut Butter Cream Pie from Inspire A Creation
- No Bake Oreo Truffles from Fifteen Spatulas
Watch the step by step recipe video below for how to make The Best Chocolate Chip Cookie.
The Best Easy Chocolate Chip Cookies Recipe
Watch The Recipe Video Here
Ingredients
- 1 cup unsalted butter -melted*
- 1 cup packed light brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups (a 12 oz. bag) semi-sweet chocolate chips
Instructions
- Preheat oven to 375 degrees F.
- In a large bowl, add the melted butter, brown sugar, and granulated sugar. Whisk until well combined.
- Add the eggs and vanilla. Whisk until smooth.
- Add the flour, baking soda, and salt. Stir until no dry flour remains.
- Add the chocolate chips. Stir until well incorporated.
- Scoop out 1 1/2 tablespoon size balls (a #40 scoop) of the batter on a baking sheet, leaving 2 inches between each cookie. SIZE MATTERS.**
- Bake for 10 minutes. The center should be soft and the edges should barely be golden. DO NOT OVER BAKE.
- Cool 3-4 minutes on the cookie sheet. Then transfer to a cooling rack to cool completely.
Jennifer Banz says
I love a good chocolate chip cookie!
Britni says
These loo perfect, Thanks
rather than rto the store that’s what I’ve got. says
Could you use dark brown sugar rather than running to the store that’s what I’ve got?
Amanda Finks says
Yes. Dark brown sugar would be a good substitute for the light brown sugar in this recipe. You will still end up with a nice soft chewy center with a slightly crisp edge.
Caroline says
yes
David S says
I love the crispy edges.
Great cookies
Aimee Shugarman says
These are so good, and easy!
Tayler Ross says
These look like the perfect chocolate chip cookies! I can’t wait to try them!
T'Chala says
I made these. The taste and texture us awesome but how i do stop them from sticking to the pan. Where i have to destroy them just to get them out the pan.
Amanda Finks says
Oh wow! I’m surprised. My cookies always slide right off the cookie sheet because there is so much butter in them. 🙂 But, if you’re having a problem with cookies sticking to your cookie sheets, line the cookie sheets with parchment paper before you add your cookie dough.
Leah says
The best way to remove cookies is to let them cool a couple minutes then they can easily be removed without sticking.
Fadhila Oueslati Ammari says
You can use oil spray, I always use it even on non sticking cookie sheet. Or spread some cooking oil then dust it with some flour, remove them with your hand not with water.
dominika says
the best cookies my friends and i ever ate 😉 thnxs for the recipe
with love, mika
Otilia Vargas says
Delicious
Paige says
I’m not much of a baker and I definitely can’t cook, so I think it says something that I’ve made these 3 times now and always get great reactions! I shared my latest batch with a cookie enthusiast friend who said it was in his top 3 best chocolate chip cookies 🙂
I think the trick is not letting the thickness of the dough discourage you from adding all the flour at the end. These always turn out thick and fluffy and chewy, and I think it’s the flour. At the end of it, after the two cups of flour, it gets really thick and it almost seems like you can skip the last half cup, but I’d just trust the recipe because they turn out great every time.
I add maybe 1/3 of the chocolate chips it asks for though! And I’m pretty sure I make my cookies bigger than it suggests, so my cooking times vary a bit.
Maryam says
This recipie is amaaazing. I just added a mixture of walnuts+semisweet+white chocolate and it turned out great. Thanx for sharing the recipie
Diana Hollander says
The best easy chocolate chip cookies recipe ever!!! Look nowhere else, try this recipe is easy, quick and delicious!
Debbi says
I make chocolate chip cookies from different recipes because they just don’t empress me after im done cooking those cookies, But this will be the one i keep all my family and I are in LOVE with these the recipe is easy and oh so good!!!!! I made a little change iwas out of brown sugar so i had to add 2 tablespoons of molasses to each cup of sugar to make brown sugar
Elaine Huxley says
Hi
These were really good cookies, the only thing is, I didn’t think they tasted like chocolate chip cookies. The only thing we did different was we used milk chocolate chips instead of semi-sweet. the cookies tasted like chocolate chip toffee cookies for some reason. They also turned out very flat, but they were chewy! They are really tasty and we will likely make them again, they just don’t taste like traditional chocolate chip cookies.
Caroline says
These cookies were amazing!!!! I can’t wait to make them again!
Almaz says
Made these cookies this evening and they came out amazing! Thanks so much for this recipe.
Stan says
what about high altitude cooking
Johnny Thompson says
i made these cookies and they were delicious! thank you for the recipe. we will keep it.
Leah says
I’ve made these twice and they are very good. I love the buttery flavor. However, neither time did mine turn out fluffy.
Mary C. Barclay says
Quick, easy, DELICIOUS! I always double. I often used dark chocolate chips, and when using chocolate chips, I add a couple of tbsp. of espresso powder. I have also substituted 20% (1 cup for my doubled recipe; 1/2 cup as written) oat, almond, hazelnut, or pecan flour. I’ve tried other extracts, and other flavor chips (butterscotch, peanut butter, Andes Candies Crumbles) with excellent results. Toasted macadamia nuts and coconut, with dark chocolate chips are my FAVORITE! This has become my go-to cookie base!
Alicia says
These cookies are awesome!! And super easy !! Thank you
Mari Letterman says
Love a good recipe for cookies, will try this soon, maybe tonight. lol
DEB says
I MADE THESE TODAY AND THEY ARE DELICIOUS. IF I WANT TO MAKE THEM LARGER IN SIZE TO BE USED FOR ICE CREAM SANDWICHES, HOW LOW WOULD THE COOKING BE AND WHAT SIZE SCOOP WOULD YOU RECOMMEND?
DEB says
I MEANT HOW LONG WOULD THE COOKING BE…