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chocolate chip cookie

The Best Ever Chocolate Chip Cookies

No mixer and no chill time required- One bowl recipe.
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Servings 24 cookies


  • 1 cup unsalted butter
  • 3/4 cup granulated sugar
  • 1 1/4 cup light brown sugar firmly packed
  • 3 cups all-purpose flour scooped and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tsp kosher salt
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 cups chocolate chips semi-sweet, milk, or dark chocolate


  • Preheat oven to 350 degrees F and Line 2 baking sheets with parchment paper. Set aside
  • In a medium, microwave safe bowl- melt the butter in 30 second increments, stirring each time to ensure that it evenly melts.
  • While the butter slightly cools. In a large bowl- combine flour, baking soda, baking powder, salt and whisk to combine.
  • Whisk sugars into the bowl with the melted butter. Once fully combined, whisk in 1 egg and combine before adding the second egg. Add the vanilla.
  • Combine the wet Ingredients with your dry ingredients and mix with a spatula until combined. This step takes some wrist action for a few minutes but do not over mix! Fold in the chocolate.
  • Option to wrap the dough overnight- this enhances the flavor but its not required. You can also bake right away!
  • Bake for 10-11 minutes or until slightly golden on top. I always under bake my cookies because they will continue to bake once out of the oven. They may still appear soft but they will firm up! Optional- top with sea salt. Allow to cool at room temperature for 10 minutes and enjoy!


Store cookies in an airtight container and cool, dry place for up to 5 days. 
To freeze the dough: scoop cookie dough into individual balls. Place on a cookie sheet and freeze for 20 minutes or until firm. Place cookie dough balls into a sealable freezer bag and store for up to 3 months.