Easiest Chocolate Chip Cookies

5 from 3 votes
Jump to RecipeRate Recipe

This post may contain affiliate links. Please read our disclosure policy.

These are really the Easiest Chocolate Chip Cookies! With this recipe, you do not need to chill the cookie dough, you do not need brown sugar, and I’ll show you how to soften butter quickly. These crispy-around-the-edges, soft cookies are ready in 30 minutes from start to finish!

Chocolate chip cookies on parchment paper with chocolate sprinkles lying around.

If you want chocolate chip cookies that are flavorful, very chocolatey, and ridiculously easy to make, then you’ve come to the right place!

With only 8 ingredients and 30 minutes, you’ll have delicious cookies to enjoy whether for Christmas or anytime you want some cookies.

Love cookies? Also check out my tried and proven Homemade Shortbread Cookies, Danish Butter Cookies, and Lemon Shortbread Cookies!

Truly Easy Chocolate Chip Cookies

This is what happens when you grab a cookbook to flip through the pages in the evening. You see a really good cookie photo that causes you to run into the kitchen and make easy chocolate chip cookies!

You see, these are not called the easiest chocolate chip cookies for nothing. They can be baked at the spur of the moment. I switched up the cookie recipe I saw to make it quick and easy. Plus I’m not a fan of loads of sugar in chocolate chip cookies so I had to make the recipe my own.

A random cookie picture is seen. Craving sets in. Precious runs to the kitchen. 30 minutes later, chocolate chip cookies are made and she is one happy girl eating some warm cookies and drinking a glass of cold milk. Ah, life is good!

Tall stack of cookies with a glass of milk behind.

Recipe Testing Process

I published this recipe a few years back and it worked well then. Then back in 2020, when I made the recipe again, it wasn’t just working as I wanted it to. I am sure some of you experienced this too and I apologize.

So this year I really zoomed in and focused on this recipe, making it several times and tweaking it until I finally achieved the chocolate chip cookies I am super proud of.

In the last few days, I have baked about 12 batches of chocolate chip cookies. Baking each batch came with learning something new.

Zoom in on a cookie on a rack

I have experienced all sorts of cookies: not-soft-enough cookies, overmixed-dough cookies, cookies that spread too much, cookies that don’t have enough chocolate chips, and the list goes on.

A tedious process but in the end very rewarding because I now have a chocolate chip cookie recipe that I hope will bring joy to your home. One that I hope you will make each year and each Christmas. And one that you can confidently share with your family and friends.

Special thanks to my daughter, Salma for her invaluable contributions during recipe testing. Salma is only 10 but that girl has a future with food! She helped mix one batch of cookie dough and helped taste the cookies together with my other girls and make suggestions.

So, friends, I present to you my new and improved chocolate chip cookies.

Ingredients For Easiest Chocolate Chip Cookies

You only need 8 ingredients for these chocolate chip cookies. This recipe makes 2 dozens of cookies. Here are the ingredients you need:

Ingredients for chocolate chip cookies, with labels.

Here are some notes on key ingredients:

  • Butter: Good quality butter is key when making cookies as the butter you use can make or break the cookies. I love getting organic butter for my cookies. The butter should be softened, not melted.
  • Sugar: Granulated sugar not only provides sweetness but also contributes to the structure of cookies. I have tried making cookies with less sugar and the texture of the cookies turn out way off.
  • Egg: One egg helps bind the dough together, without which the dough will be weird and crumbly.
  • Salt: Enough salt in the cookie dough balances the sugar well, resulting in really tasty cookies. I use a good one teaspoon of salt in this recipe. Yes, one teaspoon.
  • Chocolate chips: Semi-sweet chocolate chips tend to work best with sweet cookies. But you could also use milk chocolate chips or dark chocolate chips. You need enough chocolate chip cookies to inundate the dough so that every bite contains chocolate chips.
  • Vanilla: A good one tablespoon of vanilla extract adds flavor to the cookie dough. Check out my homemade vanilla extract recipe.

How To Quickly Soften Butter For Cookies

Here are my tried and proven methods for softening butter quickly to use in a cookie recipe:

  1. In a zipper bag: Unwrap the quantity of butter you need and place it in a zipper storage bag or slidder storage bag. Close the bag with its zipper or slider. Place the bag on the countertop and hit the butter several times using a rolling pin until it softens. Tear open the bag from its sides, clean out the butter using a spatula, and proceed with the recipe.
  2. In a mixer: Cut the cold butter into half-inch thick slices and place the cut butter into the bowl of a stand mixer. Beat on low for 3 minutes or until the butter softens. Proceed with the recipe. In the case of this recipe, add the sugar and start creaming together the sugar and butter.
  3. In the microwave: Microwave one stick of butter for five to ten SECONDS to soften the butter. Be careful with this method as the microwave could quickly melt the butter.
A plate of chocolate chip cookies, a dish cloth nearby and a glass of milk.

How To Make The Easiest Chocolate Chip Cookies

1. Combine flour, salt, and baking soda in a medium bowl and set aside.

2. In a large bowl or the bowl of a stand mixer, cream together butter and sugar until fluffy. Add egg and vanilla extract and mix to combine then add the flour and mix to form a dough.

Collage of creamed butter and sugar, and adding flour for cookie dough.

3. Add chocolate chips and combine.

Collage of chocolate chips added to dough and cookie dough.

4. Scoop the cookie dough and place it on a baking sheet lined with parchment paper. Press more chocolate chips onto the scooped cookie dough.

Scooping cookie dough and cookie dough on tray collage.

Hint: after scooping the cookie dough, take each piece and mold it into a neater ball with your hands. This will make the cookies have more even shapes after baking.

5. Bake the cookies in a preheated oven for about 8 minutes then let the cookies cool on the baking sheet for 2-5 minutes before transferring them to a cookie rack to cool completely.

Collage of baked cookies on baking sheet and on cooling rack.

Hint: The cookies will be extremely soft and doughy in the middle once they come out of the oven. This is totally okay. The cookies will set as they cool.


  • Bigger cookies – To make bigger cookies, use two to three tablespoons of cookie dough to form one cookie and bake them for about 10-12 minutes. A lesser number of big cookies will fit on one cookie sheet so you’ll have to bake them in several batches.
  • Adding nuts – Add 3/4 cup of chopped walnuts or other nuts to make nutty chocolate chip cookies with some crunch from the nuts.
  • Chocolate – Try using chocolate chunks instead of chocolate chips, chopped chocolate instead of chocolate chips, or a combination of chocolate chunks and chips, or a combination of M&Ms and chocolate chips.
  • Chewier cookies – Add one more egg to the cookie dough, swap half of the granulated sugar for brown sugar, then chill the cookie dough for one hour before scooping and baking.

Also, check out my Coconut Chocolate Chip Cookies and my Easy Coconut Macaroons.

Expert Tips

  • Creaming the butter and sugar: Creaming the butter and sugar is an important process that aerates the mixture and adds rise as the cookies bake. Cream the mixture until the butter and sugar mixture goes from an off-white-looking color to a brighter white-looking color. It takes about 3 minutes to achieve this using a stand mixer on medium speed.
  • Better cookie shapes: After scooping the cookie dough, using a cookie scoop, use your hands to form the scoops into rounder balls. This makes for more even-looking cookies after they are baked.
  • Never overbake cookies: When the cookies are done, they will be slightly brown around the edges but will still look doughy around the middle. They will also be very soft to the touch. Resist the temptation to place them back into the oven. They will be set as they cool. Overbaking the cookies will make them toughen up, resulting in hard cookies.
  • Chilling the dough: If you over-soften the butter and the cookie dough turns out too soft, or for whatever reason, your cookie dough turns out too soft, refrigerate the dough before proceeding. If your dough is too soft, your cookie dough will spread too quickly creating a mess. So in that case, refrigerate the dough for one hour first before proceeding. Or scoop the cookies onto a baking sheet and refrigerate for 30 minutes before baking.
  • Freezing cookie dough: To freeze cookie dough, place scoops of cookie onto a baking sheet, flash freeze the scoops for one hour then place the scoops into an airtight bag and freeze for up to a month. To bake frozen cookie dough, let the cookie scoops rest on a baking sheet at room temperature for one hour then proceed to bake. You might need to bake frozen cookie dough for an additional minute or 2.
  • Even baking: Bake cookies in the middle rack of the oven. Some ovens are hotter than others so rotate the baking sheet halfway through for even baking.
Stack of chocolate chip halves showing chocolatey inside.

Recipe FAQs

What makes a cookie moist and chewy?

More eggs will make a cookie moist and chewy. Add an extra egg to this recipe then chill the cookie dough for about an hour before scooping and baking.

Why do my cookies get hard after they cool?

Overbaking cookies will make them get hard after they cool. The time the cookies spend in the oven matters so bake them for only about 8 to 10 minutes. Also, add a teaspoon of cornstarch to the cookie dough for cookies that stay soft longer.

Is butter or shortening better for cookies?

Butter is best for the rich buttery taste they lend to cookies.

Best Easiest Chocolate Chip Cookies!

You’ll love this recipe for the easiest chocolate chip cookies! They are:

  • Sweet
  • Chocolatey
  • Vanilla-y
  • Quick to make
  • Well-loved by both kids and adults.

If you love cookies then check out the following cookie recipes here on the blog:

Hope you guys enjoy the easiest chocolate chip cookies recipe. They are the best!

More Homemade Dessert Recipes To Try

If you make this recipe, please take a moment to rate it below. Also, share a picture with me on Facebook or tag me on Instagram. I’ll love to see it!

Chocolate chip cookies on parchment paper with chocolate sprinkles lying around.

Easiest Chocolate Chip Cookies

5 from 3 votes
These cookies live up to their name. They are really the Easiest Chocolate Chip Cookies! 8 ingredients, 30 minutes, very chocolatey and tasty. You'll love this cookie recipe!
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Servings: 24 cookies


  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • ¾ teaspoon baking soda
  • 1 cup unsalted butter (2 sticks), softened
  • 1 cup granulated sugar
  • 1 Tablespoon vanilla extract
  • 1 large egg, room temperature
  • 1 ½ cups semi-sweet chocolate chips or chocolate chunks


  • Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line an 11 by 13 inch baking sheet with parchment paper.
  • In a medium bowl, whisk together the flour, baking soda, and salt.
  • In a large bowl, with a wooden spoon, or in the bowl of a stand mixer, cream together the butter and sugar until fluffy. About 3 minutes. Add the egg and vanilla extract and mix to combine. Add half of the flour and mix to combine, then add the remaining half of the flour and mix to form the dough.
  • Add the chocolate chips to the dough and combine so the chocolate chips are evenly distributed across the dough.
  • Using a medium cookie scoop (or measuring 1.5 tablespoons of dough with measuring spoons,) scoop the cookie dough into balls and place them 2 inches apart on the prepared baking sheet lined with parchment paper. Take each ball of dough and mold it into a neater ball with your hands. This will make the cookies have more even-looking shapes after baking. One 11 by 13 inch baking sheet will hold about 12 cookies at a time.
  • Press about 3 more chocolate chips onto each ball of cookie dough.
  • Place the cookies into the preheated oven and bake for about 8-10 minutes until slightly golden around the edges. The cookies will still look doughy in the middle and that's okay. They will continue to set as they sit out of the oven.
  • Let the cookies cool on the baking sheet for two to five minutes then place them on a cooling rack and let them cool completely.
  • While the first badge of cookies bakes, place the remaining cooking dough in the fridge to chill. Once the first badge is done baking, take out the other half of the cookie dough and proceed with following the instructions above for scooping and baking.


1. Chocolate chips: I used semi-sweet chocolate chips but you could also use milk chocolate chips or dark chocolate chips.
2. Chocolate chunks: You could replace the chocolate chips with chocolate chunks.
3. Chopped chocolate: You could replace chocolate chips with the same quantity of chopped chocolate bars.
4. Storage: Store the cookies in an airtight container at room temperature for up to a week.
5. Recipe Post: Please read the full recipe post about this recipe for lots of useful tips.
6. Salted Butter: If using salted butter, only add half a teaspoon of salt.
7. Baking Soda: You need baking soda for this recipe, not baking powder. To measure 3/4 teaspoon of baking soda first measure half a teaspoon of baking soda then measure a quarter teaspoon of baking soda using measuring spoons.
8. Freezing cookie dough: To freeze cookie dough, place scoops of cookie onto a baking sheet, flash freeze the scoops for one hour then place the scoops into an airtight bag and freeze for up to a month. To bake frozen cookie dough, let the cookie scoops rest on a baking sheet at room temperature for one hour then proceed to bake. You might need to bake frozen cookie dough for an additional minute or 2


Calories: 142kcal | Carbohydrates: 16g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 135mg | Potassium: 17mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 246IU | Calcium: 5mg | Iron: 1mg

Additional Info

Course: Dessert, Snack
Cuisine: American
Calories: 142
Tried this recipe?Mention @preciouscore or tag #PreciousCore!

Fellowship with God is the sweetest fellowship a person can experience. It fills a void that nothing else can fill. Seek God.

About Precious

Welcome to my core! I am Precious Nkeih, the recipe developer and writer right here on my blog, Precious Core. My goal is to show you insanely delicious recipes you can replicate in your kitchen. And I love to tell stories too. Hope you find recipes here that will make cooking easier for you! Check me out on YouTube at YouTube.com/PreciousKitchen.

You Might Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. I made these and they turned out spongey like cake. I thought I was doing something wrong so my mom followed the recipe as well and they turned out the same. It tasted good but I’m just confused as to what we did wrong. Should it have been baking powder and not baking soda ? No clue lol. Anyway it was still delicious!

      1. Thanks for the useful feedback, Chris. Please check out the newly updated recipe. Merry Christmas!

    1. Hi Natalie, I’m sorry that happened. After retesting the recipe, I encountered the same problem. So I had to go back and retest the recipe several times. Hope you love the new and improved recipe.