Easiest Chocolate Chip Cookie Recipe

I find this chocolate chip cookie recipe to be the simplest way to get soft, chewy, and delicious cookies with minimal effort. It uses just a handful of basic ingredients and comes together quickly, making it perfect for any time I crave a homemade treat.

Why You’ll Love This Recipe

I love how foolproof and quick this recipe is—no complicated steps or unusual ingredients. The cookies bake up soft in the center with slightly crispy edges, and the melty chocolate chips make every bite irresistible. It’s a classic that never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking soda

• Salt

• Unsalted butter, softened

• Granulated sugar

• Brown sugar

• Vanilla extract

• Eggs

• Semi-sweet chocolate chips

Directions

1. I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

2. In a bowl, I whisk together flour, baking soda, and salt.

3. In a separate large bowl, I beat softened butter with granulated and brown sugar until creamy and smooth.

4. I add eggs and vanilla extract to the butter mixture and beat until combined.

5. I gradually add the dry ingredients to the wet ingredients, mixing just until combined—overmixing can make cookies tough.

6. I fold in the chocolate chips evenly throughout the dough.

7. I scoop tablespoon-sized portions onto the prepared baking sheets, spacing them about 2 inches apart.

8. I bake for 9–11 minutes or until the edges are golden and centers look set but still soft.

9. I let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Yield: About 24 cookies

• Prep time: 10 minutes

• Cook time: 10 minutes

• Total time: 20 minutes

Variations

• Add nuts: I add chopped walnuts or pecans for a crunchy texture.

• Double chocolate: I swap half the flour for cocoa powder and use white chocolate chips.

• Chewy texture: I use more brown sugar and slightly underbake the cookies.

• Oatmeal twist: I add rolled oats for extra chew and heartiness.

• Salted caramel: I drizzle caramel sauce and sprinkle flaky sea salt on top after baking.

Storage/Reheating

I keep cookies stored in an airtight container at room temperature for up to 5 days. To refresh them, I warm individual cookies in the microwave for about 10 seconds to soften. They also freeze well—after cooling, I freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months.

FAQs

Can I use margarine instead of butter?

Butter gives the best flavor and texture, but I’ve used margarine in a pinch with decent results.

How do I keep cookies soft?

I use more brown sugar than granulated and avoid overbaking. Storing them in an airtight container also helps retain moisture.

Can I make the dough ahead of time?

Yes—I refrigerate the dough for up to 3 days. I sometimes chill it overnight to enhance flavor and texture.

Can I use mini chocolate chips?

Absolutely—mini chips distribute more evenly and melt beautifully.

What’s the best way to measure flour?

I lightly spoon flour into the measuring cup and level it off with a knife to avoid packing, which can make cookies dense.

Conclusion

This easiest chocolate chip cookie recipe is my go-to when I want a quick, classic cookie with minimal fuss. The rich buttery dough combined with melty chocolate chips results in a timeless treat that’s perfect any day of the week.