The Easiest Soft Chocolate Chip Cookies You’ll Ever Make (No Mixer Needed!)
Oh, friend—if there’s one recipe I’ve been asked for more times than I can count, it’s this one. My inbox, comments, even random messages at the grocery store… everyone wants to know how I make these impossibly soft, buttery chocolate chip cookies that come together without a mixer, no creaming, no chilling, and definitely no fuss. And honestly? I get it. There’s something magical about biting into a warm cookie that’s thick, chewy in the center, crisp just at the edges, and loaded with melty chocolate. I’ve tested this recipe across continents—Australia, the US, even with high-altitude bakers—and it works every single time. So if you’ve ever tried a cookie recipe that flopped because of cup measurements or weird steps, consider this your redemption. These are foolproof, ridiculously easy, and taste like they came straight from your grandma’s kitchen (if your grandma was a baking genius, that is).
What Is Soft Chocolate Chip Cookies?
These aren’t just any chocolate chip cookies—they’re the kind you dream about when you’re craving comfort in dessert form. Think pillowy-soft centers with a slight chew, golden edges that give just enough crunch, and pockets of rich, gooey chocolate in every bite. What sets them apart is how simple they are to make: no electric mixer, no waiting for butter to soften, and absolutely no need to refrigerate the dough (unless it’s sweltering where you live—then maybe 10 minutes in the fridge won’t hurt). The secret lies in using melted butter (but not *too* melted!) and letting the batter rest briefly so it firms up just enough to scoop perfectly. Inspired by a trusted Cooks’ Illustrated method but simplified and tweaked over years of testing, this version is less sweet, more tender, and designed to work whether you’re using US cups, Australian cups, or weighing everything in grams. Plus, they bake up big and beautiful—about 4 inches wide—so each cookie feels like a treat.
Why You’ll Love This Recipe
Let me be real with you: I don’t have time for complicated baking projects on a Tuesday night. And neither do you. That’s why this recipe is my go-to—it’s fast, forgiving, and delivers bakery-quality results without the stress. First off, the ingredient list is short and uses pantry staples you probably already have: flour, butter, sugar, eggs, vanilla, and chocolate chips. No fancy extracts or hard-to-find items. Second, the method is so straightforward it almost feels like cheating. Melt the butter (just until it’s mostly liquid but still a little cloudy), whisk in sugars, add egg and yolk for extra richness, fold in dry ingredients, then stir in chocolate. Let it sit five minutes, scoop, bake—and boom. You’ve got cookies that stay soft for days (if they last that long!).
I also love that these work no matter where you live. Baking measurements vary wildly between countries—did you know an Australian cup of flour is 30 grams heavier than a US cup?—but I’ve tested this recipe with both, plus weight measures, and it turns out perfectly every time. Even readers at high altitudes have had success with minor tweaks. And because the dough doesn’t need chilling, you can go from craving to cookie in under 40 minutes. Plus, they freeze beautifully—both baked and unbaked—so you can always have a stash ready for unexpected guests (or sudden cookie emergencies). Honestly, once you try these, you might never reach for another chocolate chip cookie recipe again.
How to Make Soft Chocolate Chip Cookies
Quick Overview
This recipe makes 13 large cookies (or 26–30 small ones) and takes just 32 minutes from start to finish. You’ll melt butter, whisk in sugars and eggs, mix in dry ingredients, fold in chocolate chips, let the dough rest briefly, then scoop and bake. No stand mixer, no rolling into balls, and no guesswork. Just soft, chewy, utterly irresistible cookies every time.
Ingredients
Here’s what you’ll need for 13 large cookies:
• 1 ¾ cups (210g) plain or all-purpose flour
• 1 tsp salt
• ½ tsp baking soda (or bicarb soda)
• 175g (12 tbsp / 1.5 US sticks) unsalted butter, cut into small cubes
• ½ cup (100g) packed brown sugar (light or dark—your choice!)
• ½ cup (100g) caster sugar (US: granulated sugar)
• 1 large egg + 1 egg yolk
• 2 tsp vanilla extract
• 1 ¼ cups (200g) chocolate chips or chunks (semi-sweet recommended)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Preheat your oven to 180°C (350°F) conventional or 160°C (320°F) fan-forced. Place the oven rack in the middle position. Line two baking trays with parchment paper or silicone mats.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.
Step 3: Melt Butter & Combine Wet Ingredients
Place the cubed butter in a large heatproof bowl. Microwave on high for 25 seconds if using room-temperature butter, or 40 seconds if straight from the fridge. It should be almost fully melted but still a little cloudy—not completely transparent. Whisk to finish melting. Add both sugars and whisk vigorously for 15 seconds until well combined. Add the egg, egg yolk, and vanilla. Whisk again for another 15 seconds until smooth and slightly thickened.
Step 4: Fold in Dry Ingredients & Chocolate
Add the flour mixture to the wet ingredients. Stir with a spatula until the flour is almost incorporated. Add 1 cup of chocolate chips and mix until everything comes together into a soft, slightly loose dough.
Step 5: Let Dough Rest
Let the dough stand for 5 minutes. This allows the butter to cool slightly and the dough to firm up just enough to scoop easily. If your kitchen is very hot, you may need to chill it for 10–15 minutes.
Step 6: Scoop & Bake
For large cookies: Use a 3-tablespoon ice cream scoop (or ¼ cup measure) to portion dough onto trays, spacing them 5cm (2 inches) apart. Top each with a few extra chocolate chips for that bakery look. For small cookies: Use 1.5 tablespoons (or half a scoop). Bake one tray at a time. Large cookies: 8 minutes, rotate tray, then bake 3 more minutes (11 total). Small cookies: 6 minutes, rotate, then 3 more minutes (9 total). They’ll look puffy and pale golden—don’t overbake! They’ll firm up as they cool.
What to Serve It With
These cookies are perfect on their own (obviously!), but they also pair beautifully with a cold glass of milk, a scoop of vanilla ice cream for a classic à la mode moment, or even alongside your morning coffee or afternoon tea. If you’re feeling festive, try sandwiching two cookies around a scoop of ice cream for a homemade ice cream sandwich—just freeze for 30 minutes before serving. They’re also amazing crumbled over yogurt or oatmeal for a sweet breakfast twist.
Top Tips for Perfecting Your Chocolate Chip Cookies
Butter temp matters: Don’t let the butter get fully clear or bubbling—it should be mostly melted but still a bit milky. This keeps the cookies soft, not cakey.
Don’t skip the rest: That 5-minute pause lets the dough firm up so your cookies hold their shape instead of spreading into puddles.
Use an ice cream scoop: It ensures even sizing and makes the process lightning-fast. Plus, it works great for meatballs and pancakes too!
Chocolate choice: Go for quality chips or chop up a good bar of chocolate. Semi-sweet gives the best balance, but milk or dark work too.
High altitude? Reduce total sugar to ¾ cup and increase oven temp to 170°C (340°F). Some readers add an extra egg yolk for moisture.
Storing and Reheating Tips
Store cooled cookies in an airtight container at room temperature for up to 3 days—they stay soft and chewy! You can also freeze baked cookies for up to 3 months; just thaw at room temperature before eating. The raw dough keeps well in the fridge for 3 days (it’ll firm up, so scoop and bake straight from cold—add 1 minute to bake time). Or freeze scooped dough balls on a tray, then transfer to a bag. Bake frozen cookies straight from the freezer, adding 1–2 minutes to the bake time. For an extra treat, warm a cookie in the microwave for 10–15 seconds before serving—it’ll taste like it just came out of the oven.
Frequently Asked Questions
Final Thoughts
Look, I’ll be honest—I didn’t think I’d ever find a chocolate chip cookie recipe that checked every box: easy, reliable, soft, and deeply satisfying. But after years of tweaking, testing, and sharing (and yes, even smacking my mom’s hand away from the tray in our recipe video!), this one’s it. It’s the recipe I turn to when I need comfort, when friends drop by unannounced, or when I just want to feel like a kitchen hero without breaking a sweat. Whether you’re a seasoned baker or someone who burns toast, these cookies will make you look good. So go ahead—grab that butter, melt it gently, and whip up a batch. Your future self (and your taste buds) will thank you. And if you do make them? Tag me @recipe_tin—I’d love to see your creations!
Soft Easy Chocolate Chip Cookies
Ingredients
Main Ingredients
- 1.75 cups plain / all purpose flour
- 1 tsp salt
- 0.5 tsp baking soda bi carb soda
- 175 g unsalted butter cut into 2 cm cubes (1.5 US sticks / 6 oz)
- 0.5 cup brown sugar packed (light or dark)
- 0.5 cup caster sugar US: granulated sugar
- 1 egg
- 1 egg yolk
- 2 tsp vanilla extract
- 1.25 cups chocolate chips US: semi sweet chocolate chips or chunks
Instructions
Preparation Steps
- Preheat oven to 180C / 350F (standard) or 160C/320F (fan / convection). Place oven shelf in the middle of the oven.
- Line 2 trays with baking / parchment paper.
- Whisk the flour, salt and baking soda in a bowl.
- Place the butter in a large heatproof bowl. Microwave until the butter is almost fully melted (25 sec for room temp butter, 40 sec for fridge cold butter on high).
- Whisk to finish melting the butter.
- Add brown and white sugar, whisk energetically for 15 seconds.
- Add egg, yolk and vanilla, whisk well for 15 seconds.
- Add flour mixture and mix until flour is almost fully incorporated.
- Add 1 cup chocolate chips, stir to disperse and flour is fully incorporated. Batter will be quite loose.
- Stand for 5 minutes for batter to firm up a bit so it is scoop-able into mounds.
- LARGE COOKIES: Scoop up a level ice cream scoop / 3 tbsp / 1/4 cup and place on baking trays 5cm / 2" apart - 13 balls. Top with remaining choc chips (these remain on surface once baked = prettier).
- SMALL COOKIES (26 - 30): Scoop up 1.5 tbsp (heaped tbsp measure) OR 1/2 an ice cream scoop (this works well). Place on baking trays 4cm / 1.75" apart, top with choc chips.
- Bake 1 tray at a time. LARGE COOKIES: Bake for 8 minutes, then rotate the tray and bake for 3 minutes (11 minutes in total). SMALL COOKIES: Bake 6 minutes, turn then bake 3 minutes (9 min total). The cookies should be just golden on the edges and pale golden on top. They will be slightly puffed up.
- Cool on the tray - they finish cooking. They will lose the puffiness while resting. Dig in and get your cookie fix!
