I share my Easy Homemade Chocolate Chip Cookies that come together in one bowl in 20 minutes with no chilling or mixer, and there’s a simple secret you’ll want to know.

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I never thought a single bowl could outdo my old standby but this Easiest Chocolate Chip Cookie Recipe surprised me. I mean, soft hot cookies in 20 minutes, no chilling and no mixer necessary, who knew?

I use plain all purpose flour and a big handful of semisweet chocolate chips so they come out with those gooey pockets you chase with your mug. These are basically Homemade Chocolate Chip Cookies Soft And Chewy, but faster, and yeah sometimes I mess up measurements and they still turn out amazing.

Come on, you gotta try it, curiosity will win you over, trust me.

Ingredients

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All purpose flour gives structure, mostly carbs, little protein, not very healthy.
Cornstarch keeps cookies super soft, adds mostly starch, no real nutrition.
Butter adds richness and fat, makes them tender, high calories though.
Granulated and brown sugars sweeten, brown adds moisture and caramel notes.
Eggs bind, give protein and lift, help with chewy center.
Vanilla extract boosts flavor, tiny calories but huge taste impact, trust me.
Chocolate chips bring sweetness, fat and some antioxidants, makes cookies craveable.
Baking soda helps spread and browning, tiny sodium, not much nutrition.
A sprinkle of flaky sea salt finishes them, balances sweetness, adds grown up pop.

Ingredient Quantities

2 1/4 cups (280 g) all-purpose flour

1 tablespoon (8 g) cornstarch (for extra soft cookies)

1 teaspoon baking soda

1/2 teaspoon fine sea salt, plus extra for sprinkling (optional)

1 cup (226 g, 2 sticks) unsalted butter softened not melted

3/4 cup (150 g) granulated sugar

3/4 cup (165 g) packed light brown sugar

2 large eggs, room temp if you got em

1 teaspoon pure vanilla extract

1 1/2 to 2 cups (260 to 340 g) semisweet chocolate chips or chopped chocolate

Flaky sea salt for finishing, optional

How to Make this

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1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

2. In a large bowl whisk together 2 1/4 cups flour, 1 tablespoon cornstarch, 1 teaspoon baking soda and 1/2 teaspoon fine sea salt so the dry stuff is even.

3. Add 1 cup softened unsalted butter (not melted), 3/4 cup granulated sugar and 3/4 cup packed light brown sugar to the same bowl and cream everything together with a sturdy wooden spoon or spatula until no big lumps of butter remain.

4. Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract until just combined; dont overmix.

5. Fold the dry ingredients into the wet until you dont see streaks of flour, then stir in 1 1/2 to 2 cups semisweet chocolate chips or chopped chocolate—save a few extra chips to press on top if you want them pretty.

6. Scoop dough by rounded tablespoon or a medium cookie scoop onto the prepared sheet, about 2 inches apart; gently press each mound down a little so they spread evenly.

7. Bake 9 to 11 minutes until edges are set and centers still look slightly soft; theyll finish on the sheet and stay soft.

8. Right when they come out sprinkle with flaky sea salt if using, let cookies cool on the baking sheet for 5 to 10 minutes, then transfer to a wire rack to finish cooling.

9. Tips: measure flour by spooning and leveling for best texture, use room temp eggs and butter, dont overbake or cookies get tough, cornstarch is what makes them extra soft, and no chilling or mixer needed so you can have warm cookies in about 20 minutes.

Equipment Needed

1. Oven, preheated to 350°F (175°C)
2. Baking sheet lined with parchment paper or a silicone baking mat
3. Large mixing bowl for the dry and wet stuff
4. Whisk for the flour mix and measuring spoon, and a sturdy wooden spoon or spatula for creaming the butter and sugars
5. Measuring cups and spoons (for flour, sugars, cornstarch, baking soda, salt, vanilla)
6. Cookie scoop (medium) or a rounded tablespoon for portioning dough
7. Wire cooling rack to finish the cookies
8. Small bowl or ramekin for flaky sea salt and a spatula for transferring cookies

FAQ

Q: Why is there cornstarch in the dough? A: Cornstarch helps keep the cookies extra soft and tender by limiting gluten development, it also gives a slightly cakier crumb so they dont go rock hard when cool.

Q: The recipe says softened not melted butter, why? A: Softened butter creams with the sugars trapping air so cookies get light and chewy, melted butter makes dough spread flat and greasy. If your butter is too cold it wont mix well, if its too warm or melted youll get thinner cookies.

Q: Do I need to chill the dough? A: Not required but recommended, chilling 30 minutes to 24 hours firms the dough so cookies spread less and the flavors deepen. If youre in a rush, 15 to 30 minutes in the fridge helps, or you can bake right away but expect slightly flatter cookies.

Q: How do I make them soft and chewy vs thin and crispy? A: For soft chewy cookies use more brown sugar, the cornstarch, slightly underbake and use bigger scoops. For thin crispy cookies use more granulated sugar, press dough flatter and bake a bit longer until edges are deep golden.

Q: Can I swap ingredients like using salted butter, different chocolate, or gluten free flour? A: Yes with some adjustments. Salted butter works, just cut the added salt. Any semisweet or chopped chocolate is fine, dark makes them richer. Swapping in gluten free 1-to-1 flour usually works but texture can change, and plant based butter can be used though results vary. Egg replacements will alter chewiness so expect differences.

Q: Best way to store or freeze dough and baked cookies? A: Store baked cookies in an airtight container at room temp for 3 to 5 days. Freeze baked cookies up to 2 to 3 months, thaw at room temp. For dough, scoop balls and freeze on a tray then transfer to a bag, they keep up to 3 months and can be baked from frozen, add a minute or two to bake time.

Easiest Chocolate Chip Cookie Recipe Substitutions and Variations

All-purpose flour: swap in cake flour 1:1 for extra tender, softer cookies (they may spread a bit more), or replace up to 50% with whole wheat pastry flour for a nuttier, chewier bite without getting too dense.
Cornstarch: use arrowroot or potato starch 1:1 for the same extra-soft texture; tapioca starch also works. If you omit it the cookies will be slightly less pillowy.
Unsalted butter: use salted butter 1:1 but cut the added salt a bit; or try browned butter 1:1 for a toasty, caramel note (cool before using). For a dairy-free option, solid coconut oil 1:1 works, but chill the dough well so they don’t spread too much.
Eggs: for vegan or egg-free, make a flax egg (1 tbsp ground flax + 3 tbsp water per egg, let sit 5 min) or use 1/4 cup unsweetened applesauce per egg for a softer, cakier cookie. Commercial egg replacers follow package directions and work fine too.

Pro Tips

1. Spoon and level your flour instead of scooping from the bag, too much flour makes cookies dry and cakey.

2. Chill the dough 20 to 30 minutes if you want thicker, chewier cookies. If you want warm cookies right away skip the chill, both ways work.

3. Toss chopped chocolate or large chips in a tablespoon of flour so the pieces dont all sink to the edges while baking.

4. Right when they come out press a few extra chips on top and sprinkle flaky salt. Let them cool on the sheet for at least five minutes so the centers set, theyll stay soft and fudgy.

Easiest Chocolate Chip Cookie Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I share my Easy Homemade Chocolate Chip Cookies that come together in one bowl in 20 minutes with no chilling or mixer, and there's a simple secret you'll want to know.

Servings

servings

Calories

230

kcal

Equipment: 1. Oven, preheated to 350°F (175°C)
2. Baking sheet lined with parchment paper or a silicone baking mat
3. Large mixing bowl for the dry and wet stuff
4. Whisk for the flour mix and measuring spoon, and a sturdy wooden spoon or spatula for creaming the butter and sugars
5. Measuring cups and spoons (for flour, sugars, cornstarch, baking soda, salt, vanilla)
6. Cookie scoop (medium) or a rounded tablespoon for portioning dough
7. Wire cooling rack to finish the cookies
8. Small bowl or ramekin for flaky sea salt and a spatula for transferring cookies

Ingredients

2 1/4 cups (280 g) all-purpose flour
1 tablespoon (8 g) cornstarch (for extra soft cookies)
1 teaspoon baking soda
1/2 teaspoon fine sea salt, plus extra for sprinkling (optional)
1 cup (226 g, 2 sticks) unsalted butter softened not melted
3/4 cup (150 g) granulated sugar
3/4 cup (165 g) packed light brown sugar
2 large eggs, room temp if you got em
1 teaspoon pure vanilla extract
1 1/2 to 2 cups (260 to 340 g) semisweet chocolate chips or chopped chocolate
Flaky sea salt for finishing, optional

Directions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl whisk together 2 1/4 cups flour, 1 tablespoon cornstarch, 1 teaspoon baking soda and 1/2 teaspoon fine sea salt so the dry stuff is even.
Add 1 cup softened unsalted butter (not melted), 3/4 cup granulated sugar and 3/4 cup packed light brown sugar to the same bowl and cream everything together with a sturdy wooden spoon or spatula until no big lumps of butter remain.
Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract until just combined; dont overmix.
Fold the dry ingredients into the wet until you dont see streaks of flour, then stir in 1 1/2 to 2 cups semisweet chocolate chips or chopped chocolate—save a few extra chips to press on top if you want them pretty.
Scoop dough by rounded tablespoon or a medium cookie scoop onto the prepared sheet, about 2 inches apart; gently press each mound down a little so they spread evenly.
Bake 9 to 11 minutes until edges are set and centers still look slightly soft; theyll finish on the sheet and stay soft.
Right when they come out sprinkle with flaky sea salt if using, let cookies cool on the baking sheet for 5 to 10 minutes, then transfer to a wire rack to finish cooling.
Tips: measure flour by spooning and leveling for best texture, use room temp eggs and butter, dont overbake or cookies get tough, cornstarch is what makes them extra soft, and no chilling or mixer needed so you can have warm cookies in about 20 minutes.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.