Freshly baked cookies in 30 minutes! The perfectly chewy easy chocolate chip cookies use one bowl, a spoon to mix and no dough chilling.
I’ve been working on our own chocolate chip cookie recipe for months. I heard feedback from you on Instagram that although you loved the NY Times chocolate chip cookie, you wanted one that was easy, used one type of flour and didn’t need to refrigerate 24 hours.
After testing dozens and dozens of cookies, I’m proud to introduce to you these Easy Chocolate Chip Cookies!
❤️ Why you’ll love this recipe:
- One bowl for mixing.
- No mixer needed. You just need a spoon!
- Two special ingredients for soft, thick cookies.
- Two types of chocolate chips.
- No chilling the dough. In fact, please DON’T chill the dough. 🙂
- Lightly browned edges with perfectly chewy centers.
- All ready in under 30 minutes.
👩🍳 How I developed this recipe.
I started with our cranberry almond chocolate chip cookies that people on Pinterest love. I was tweaking different things about the recipe, but one time I was moving too quickly and totally forgot the white sugar.
And guess what? My mistake proved to be what I was looking for! The white sugar seemed to be making the cookies spread too much. By leaving it out, the cookies baked thicker and with all of the chocolate, none of my taste testers missed the sugar.
The cookies were perfect the first day and even into the second day. But I felt like the outside got just slightly dry on the 3rd day at room temperature. So we added in a touch of heavy cream (just like our cinnamon roll recipe trick!) and that extra fat added just the right amount of softness and moisture to the cookies.
🍪 Key Ingredients
Here’s how the ingredients work and why they are important.
- Salted butter. Do NOT use margarine. Use a high quality butter. European butter works great, but regular butter is fine too. If all you have is unsalted butter, it’s 100% fine to use as well. You can up the salt to about 1/2 teaspoon if you use unsalted butter.
- Light brown sugar. Pack it in the measuring cup. Dark brown sugar is amazing as well!
- Egg. Use one large egg. It does not have to be at room temperature.
- Heavy cream. This is the trick for helping to keep the cookies soft and chewy.
- Vanilla. Pure vanilla extract is always the best choice.
- All-purpose flour. Just one flour needed. 💜 Spoon the flour into the measuring cup lightly, then level it with a knife. Don’t pack the flour into the cup!
- Salt.
- Baking soda.
- Cornstarch. This helps keep the cookies thick even though the butter is melted and you are not refrigerating the dough. Will the cookies work without it? Yes. And they’ll taste good, but they will spread more.
- Chocolate chips. Use half dark chocolate chips and half semi-sweet chips. The dark chocolate chips melt quickly into the cookies, but the semi-sweet hold their shape more. It’s great to have two types of chocolate in your cookies!
How to Make Easy Chocolate Chip Cookies
These cookies will bake at 375º Fahrenheit*. Cookies bake best if you use a non-stick silicone baking sheet. They help the cookies bake more evenly.
*Note: If you’d like the cookies to not be as dark around the edges, bake at 350º Fahrenheit for 9-10 minutes.
- In a large bowl, melt the butter. You don’t want it super hot and boiling. Just melt it mostly and then stir until any leftover butter chunks melt in.
- Add the brown sugar and egg. Mix well until they are both incorporated into the butter and the mixture is smooth and even.
- Add the heavy cream and vanilla. Mix again.
- Add the flour, cornstarch, baking soda and salt. Mix just until combined.
- Fold in the chocolate chips.
- Scoop cookies with a 1 1/4″ cookie scoop onto prepared cookie sheets. The cookies will spread slightly so don’t pack them too close.
- Press the extra semi-sweet chocolate chips in the tops of the cookies if you’d like. This gives them a pretty look. (I don’t recommend using dark chocolate chips for this because they melt too quickly).
- Bake for 10 minutes until the edges are set. The browner the cookies are, the crispier they will be. We let them get just barely browned on the edges.
🍪 How to Store Cookies
These cookies are best stored in an airtight container for up to 3 days at room temperature. Then place them in the freezer. I prefer to double wrap them in the freezer to prevent any drying out.
Best Ever Easy Chocolate Chip Cookies
Ingredients
- 1 cup salted butter
- 1 cup light brown sugar (212 grams)
- 1 large egg
- 1 tablespoon heavy cream*
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour** (325 grams)
- 1/2 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt***
- 1 cup dark chocolate chips
- 1 cup semi-sweet chocolate chips
Optional Toppings:
- 1/3 cup semi-sweet chocolate chips
- sea salt
Instructions
- Preheat the oven to 375º Fahrenheit. (If you'd like a cookie with lighter edges, bake at 350º for 10 minutes.) Cover light colored baking sheets with non-stick silicone mats.
- In a large bowl, melt the butter. You don't want it super hot and boiling. Just melt it mostly and then stir until any leftover butter chunks melt in. (See image above.)
- Add the brown sugar and egg. Mix well until they are both incorporated into the butter and the mixture is smooth and even.
- Add the heavy cream and vanilla. Mix again.
- Add the flour (Measure it carefully! Do not pack it into the cup), cornstarch, baking soda and salt. Mix just until combined.
- Fold in the chocolate chips.
- Scoop cookies with a 1 1/4" cookie scoop onto prepared cookie sheets. The dough balls will be about the size of golf balls. The cookies will spread slightly so don't pack them too close.
- Press the extra semi-sweet chocolate chips in the tops of the cookies. This gives them a pretty look. (I don't recommend using dark chocolate chips for this because they melt too quickly).
- Bake for 9-10 minutes until the edges are set. The browner the cookies are, the crispier they will be. We let them get just barely browned on the edges.
- Sprinkle the tops of the cookies with sea salt right as they come out of the oven. This is optional.
- Allow to cool a few minutes on the pan before transferring to a cooling rack.
- Store in an airtight container at room temperature for up to 3 days. Then freeze any leftovers.
Notes
Nutrition
Frequently Asked Questions
This recipe is designed with special ingredients so that your cookies should not end up flat. If you have issues with this recipe or another cookie recipe, try these tips.
Yes. Dark brown sugar works beautifully.
Yes! Here are our tips for freezing cookie dough.
These cookies were so delicious! They were soft and gooey! Definitely adding to list of favorite chocolate chip cookies.
These turned out perfect! I will definitely be making these again. My grandsons will be devouring them later today. The corn starch and the heavy cream give them a great texture. Great recipe!
I love this recipe, so quick and simple! I’m a soft cookie fan so these are perfect 🤩 Definitely making these again.
So easy and so yummy! I didn’t have dark chocolate chips so I decided to use sea salt caramel chips which worked beautifully!!
Just made these today, some to share with a neighbor that’s been helping with our snow removal. These are easy, quick, perfect. I was so interested in the corn starch in the recipe – that’s a new chocolate chip cookie ingredient for me. They baked up beautifully and are delicious. Thanks for such a lovely recipe!
I made these for my Super Bowl watch party and all my friends loved them!! I’m a cookie nerd so I have been trying a lot of different recipes lately. I usually like to let the dough rest for a while, but I didn’t have time to make it beforehand this past weekend, so I found this one perfect. They were the quickest I have ever made, and the flavor was spot on!! I never used cornstarch and heavy cream in cookie dough before, so I followed the recipe using the same exact ingredients and quantities, and I loved it.… Read more »
Just made these and they are AMAZING, mine didn’t spread as well as lizzys did. The only thing I could think that would have made a difference is I had a 1.5 cookie scooper instead of the 1.25 stated in the recipe. Regardless they still turned out sooo delicious. I will definitely be making these again (even if my husband says he prefers milk chocolate)
Yummy!!! They turned out just as described!
Don’t let the ease of these cookie fool you! The flavor of these cookies taste like they came out of a professional bakery! Delicious!! And made in 30 minutes!! YES! My new go to recipe for sure!! Thank you for a great recipe!
Can these be made gluten free?
This was the first time I ever used melted butter in a cookie recipe. I was a little skeptical about how I would like the texture as my previous “go to” chocolate chip cookies are thin and crisper. However the cake like texture of these cookies is amazing and the sea salt on top really elevates the chocolate. My new go to cookie and approved by the kids and adults in my household alike!
I love this recipe! No chilling the dough or using a mixer! They turned out perfectly!
These look perfect! Cannot wait to eat them and soooo easy! The chips on top definitely seal the deal on making them look extra special!
I love a chocolate chip cookie that is chewy and soft but has just a slight crisp around the edges, and this cookie recipe delivered just that. The cookies really held their shape while baking and I added sea salt to half. Next time, I’ll add the sea salt to all and place some chocolate chips on top as the recipe suggested.
These cookies were deliciou! Everyone loved them!
These chocolate chip cookies were so easy to make! I can’t wait to have one with some milk!! I wouldn’t change anything about the recipe!
I loved this cookies and they were really easy to make. What I loved the most was the chewiness. I made them yesterday with my little cousin and she loved them as well. We did not added the chocolate chips since my cousin doesn’t likes them but we followed the rest of the recipe just fine. I really recommend this cookies.
They turned out perfect👌🏼👌🏼👌🏼The best cookies I’ve ever tried 😋😋😋will definitely make this again😍😍😍Super easy and quick recipe🥰I uploaded the pic via Instagram (@snappy_snacks.lk)
Made these today and love them! The heavy cream did is magic (never thought about adding this). Such an easy “go-to” recipe. I had to bake mine a little longer however that’s to be expected with oven differences
It’s dangerous to have a cookie recipe that’s done in 30 minutes! This one is definitely a keeper. I used dark brown sugar.
Made the Easy Chocolate Chip cookies and they are very tasty. They ended up much different than expected but I’m thinking it’s maybe that I used mini semi-sweet chips (didn’t realize that’s what I grabbed from the pantry). Also couldn’t find the silicone mats so used parchment paper to line the sheets. Better prep next time will set me up for success I’m sure!
Sorry guys my family’s tastes don’t align with these cookies. Are they easy, simple and fast to make? Absolutely! And for that, 5 ⭐️‘s! But the non-spreading characteristic and the large dome size height just didn’t work for us. We didnt feel the chewiness – they were just dry. My husband said they resembled small scones both in looks and dry/hardness. First time with a new recipe I always follow to a T. I love the one bowl ease so am going to give them another try minus the cornstarch (as you suggest) and possibly go 50/50 light brown and… Read more »
Hi, I love this recipe thank you so much. If I wanted to make this into a chocolate dough, how would I do that?
You have the BEST recipes! It’s taken me so long to find a cook/baker that is my style! THANK YOU for sharing your delicious recipes with us. My family and I adore your cooking!
Those cookies look amazing!!!!!