easy chocolate chip cookies recipe. You know that moment when a cookie craving hits and you want something warm, gooey, and homemade without making a huge mess or waiting an hour? That is exactly why I keep this simple, reliable version bookmarked and smudged with butter stains. It uses ingredients most of us already have, comes together fast, and turns out soft every single time. No fussy steps. Just classic comfort in under 30 minutes. 
What makes this the easiest chocolate chip cookie recipe?
I love a cookie that feels like a hug on a plate, and this one gets there with almost no effort. The dough mixes up in one bowl. You do not need a mixer. You do not have to chill the dough for hours. The butter is melted, so it blends smoothly, and you get that lovely chewy texture without pulling out anything fancy. The edges bake up lightly golden while the centers stay soft and tender.
This easy method also has your back if you are not an exacting measurer. It is forgiving. A little extra scoop of chips, a bit more vanilla, and you are still good. The trick that keeps the dough from spreading too much is giving it a quick rest for 10 minutes before scooping. That short pause lets the flour hydrate and helps all the flavors cozy up together. Taste the dough and you will immediately know why these bake up so good.
What I love most is how versatile this easy chocolate chip cookies recipe can be. Want them thicker? Make bigger scoops and add a minute or two to the bake time. Like a light crisp at the edges? Bake on a light-colored sheet and pull them when the rims just turn golden. These are the little moves that make a home baker feel confident. 
Ingredient notes and substitutions
- Unsalted butter: Melt it gently and let it cool for a few minutes so it is warm, not hot. If you only have salted butter, reduce the added salt to a pinch.
- Brown sugar and granulated sugar: A mix gives the best of both worlds. Brown sugar adds moisture and chew, while white sugar adds light crisp edges.
- Egg + egg yolk: The extra yolk keeps things extra soft and rich. If you only have one egg, it still works, just a little less plush.
- Vanilla extract: Do not skimp. It carries that classic cookie-shop flavor.
- All-purpose flour: Spoon and level your flour to avoid packing too much in. If the dough feels too sticky, add 1 to 2 teaspoons more flour.
- Baking soda and salt: For lift and balanced flavor.
- Cornstarch (optional): A teaspoon helps keep the centers extra soft.
- Chocolate chips: I like a mix of semi-sweet chips and chopped dark chocolate for melty pools. Use whatever you love.
- Optional mix-ins: Chopped nuts, a pinch of cinnamon, or a sprinkle of flaky salt right after baking.
Gluten-free? A quality 1:1 baking blend can work here. If using that, chill the dough 20 minutes before baking to help it hold shape. Dairy-free? Use a good plant butter and dairy-free chips. If you are curious about a different soft-batch method, I have also tried these perfect soft chocolate chip cookies, and that version leans super tender too.
Bottom line: these ingredients are pantry-friendly, and the recipe is built to be flexible. Swap wisely, and you will still end up with a tray of warm, soft cookies that disappear fast. Simple, reliable, and so satisfying.
How to make easy chocolate chip cookies
Prep
Preheat your oven to 350°F. Line a baking sheet with parchment paper. Melt the butter in a small pot or in the microwave, then let it cool for a few minutes. You want it warm, not sizzling. Grab a medium mixing bowl and a sturdy spoon or spatula.
Mix the dough
In your bowl, whisk the melted butter with the brown sugar and granulated sugar until the mixture looks glossy and smells like butterscotch. Stir in the egg, egg yolk, and vanilla. Mix until smooth but do not overdo it.
Sprinkle the flour, baking soda, salt, and cornstarch over the wet mixture. Fold gently until the flour disappears. It should look thick and scoopable. Stir in the chocolate chips. Now let the dough sit for 10 minutes. This short rest helps the flour hydrate and keeps the cookies soft and puffy.
Scoop and bake
Use a standard cookie scoop or a heaping tablespoon to portion the dough onto the lined sheet, leaving space between each. I usually fit 9 to 12 per tray. If you want bakery-style size, use a big scoop and add an extra minute or two when baking.
Bake for 9 to 11 minutes, until the edges are just turning golden and the centers still look slightly pale. They will continue to set on the sheet after you pull them from the oven. For picture-perfect rounds, you can gently nudge the edges into a circle right after baking using a mug or round cutter. It is a fun little trick.
Cool and store
Let the cookies cool on the sheet for 5 minutes, then transfer to a rack to finish cooling. Warm, they are melty and dreamy. At room temp, they are chewy and soft. Store leftovers in an airtight container for 3 to 4 days. You can tuck in a slice of bread to keep them extra moist. For dessert night backup plans, I also like to keep a bag of dough balls in the freezer.
Made these on a rainy afternoon and they vanished before dinner. The centers stayed soft even the next day. My picky niece asked for the recipe, which says everything.
If you ever want a simple shortcut dessert for the next bake sale, these quick cake mix cookies are fun to customize too. I rotate between those and this easy chocolate chip cookies recipe depending on my mood and what is in the pantry.
Recipe Tips!
- Measure flour right: Spoon it into the measuring cup and level off. Packed flour makes dense cookies.
- Warm, not hot butter: Melted butter is great, just let it cool slightly so it does not scramble the egg.
- Do the 10-minute rest: Helps the dough set up and prevents spreading. It also deepens the flavor.
- Pull them early: Take cookies out when edges just turn golden and centers are a touch pale. They finish on the sheet.
- Size control: Smaller scoops bake in 9 to 10 minutes. Larger bakery-style scoops can take 11 to 13 minutes.
- Pan type matters: Light-colored sheets give gentle browning. Dark pans can brown faster, so check early.
- Chocolate variety: Use a mix of chips and chopped chocolate for gooey pockets. Sprinkle a pinch of flaky salt after baking to pop the flavor.
- Freezer friendly: Freeze scooped dough on a tray, then bag them. Bake from frozen at 350°F, adding 1 to 2 minutes.
- Make it yours: Swap in peanut butter chips, add nuts, or fold in a dash of espresso powder. This easy chocolate chip cookies recipe can handle your personality.
Chocolate Chip Cookies: Frequently Asked Questions
Why did my cookies spread too much?
Hot butter or too little flour is usually the culprit. Let the melted butter cool, rest the dough for 10 minutes, and be sure you are spooning and leveling flour. A quick chill for 15 minutes also helps on a warm day.
Can I chill the dough?
Yes. While this recipe works without chilling, 30 minutes in the fridge develops flavor and shape. If you chill longer than 2 hours, let the dough sit on the counter for 10 minutes before scooping.
How do I freeze the dough?
Scoop into balls, freeze on a tray, then store in a freezer bag for up to 2 months. Bake from frozen at 350°F and add a minute or two. It is the easiest way to have fresh cookies on demand.
How do I keep them soft?
Do not overbake. Pull them as soon as the edges are golden. Store with a slice of bread or a marshmallow in the container to maintain moisture.
Can I make them bigger or smaller?
Sure. Smaller scoops bake faster and crunch a little more at the edges. Big scoops bake slower, but you get thick centers. Either way, this easy chocolate chip cookies recipe stays soft and chewy if you watch the bake time.
A sweet little cookie wrap-up
There you have it. A friendly, no-fuss approach that delivers soft centers, golden edges, and a cozy smell that fills the kitchen. If you want to compare methods or dive deeper into technique, I like how Easiest Chocolate Chip Cookie Recipe – I Heart Eating breaks it down, how The Best Chocolate Chip Cookie Recipe Ever – JoyFoodSunshine fine-tunes ratios, and how The Best Soft Chocolate Chip Cookies Recipe – Pinch of Yum keeps things tender. But for a weeknight treat, my easy chocolate chip cookies recipe is the one I bake on repeat. Give it a try tonight and enjoy that first gooey bite while it is still warm from the oven.