These are the BEST 15 Minute Chocolate Chip Cookies out there. Simple, delicious, and mixed, scooped, and baked in under 15 minutes (trust me I timed it). All you need are a few pantry staples, a mixing bowl, and a kitchen timer!
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These are the best and quickest chocolate chip cookies around! They're soft, chewy, and literally take just 15 minutes.
Best of all, you don't need any special ingredients or a mixer. Simply add everything to a bowl, stir with a wooden spoon, scoop, and bake. That's all that stands between you and the most incredible 15 minute chocolate chip cookies!
If you have extra time, I recommend trying these thick brown butter chocolate chip cookies or these chocolate filled cookies!
Why You'll Love This Recipe
- Minimal ingredients needed
- You don't need to chill the cookie dough
- The dough is made in one bowl
- These quick chocolate chip cookies are soft, chewy, and flavorful
- They really only take 15 minutes!
Ingredients Needed
*for the full list of ingredients and measurements see recipe card below*
- Butter: I prefer to use salted butter when making baked goods, but unsalted works as well.
- Sugars: You'll need both brown sugar and granulated sugar. The brown sugar adds moisture and chew while the granulated sugar helps the edges get crispy.
- Egg: 1 egg is all you need, and it's best if it's room temp, but not necessary for these quick cookies.
- Vanilla: A little bit of vanilla extract adds some floral sweetness to round out the flavor.
- Flour: You'll need a high quality all purpose flour for these. I've tested with a cheap flour brand and the cookies spread too much.
- Cornstarch: Cornstarch helps to keep these cookies soft and chewy. It's optional, but I recommend keeping it!
- Chocolate Chips: Use your favorite kind! I like to use semi-sweet chocolate chips, but dark chocolate, milk chocolate, or even mix some white chocolate chips in there.
Ingredient Substitutions-
- Flour: You can substitute all purpose flour with bread flour for a chewier cookie. Or you can substitute with a 1:1 gluten free all purpose flour that contains xanthan gum.
- Cornstarch: Substitute with arrowroot starch or tapioca starch. If you don't have any, omit entirely and replace with an equal amount of flour.
- Chocolate: Chop up your favorite chocolate bar, use dark chocolate chips, or omit completely and enjoy chipless cookies.
- Additions: toasted, chopped walnuts, toffee bits, crushed pretzels, or even mini M&Ms would all be fun additions to this cookie dough.
How To Make Chocolate Chip Cookies in 15 Minutes
STEP ONE: Preheat the oven to 350°F and line a baking sheet with parchment paper
STEP TWO: In a medium sized saucepan, add the butter and set over medium heat. Melt the butter halfway (see photo), then pour into a large mixing bowl.
STEP THREE: Add the brown sugar and granulated sugar to the partially melted butter and mix well
STEP FOUR: To the butter/sugar mixture add in the egg and vanilla. Again, mix well.
STEP FIVE: Finally add the dry ingredients to the wet ingredients. Use a rubber spatula to gently fold everything together until no traces of flour remain.
STEP SIX: Use a cookie scoop to scoop balls of cookie dough onto your prepared baking sheet
STEP SEVEN: Bake for 7-8 minutes, or until the edges of the cookies begin to turn golden brown. Carefully remove from the oven and allow cookies to cool slightly before enjoying
Expert Baking Tips
- Preheat the oven first: Before making the dough, preheat the oven so the cookies can go right in.
- Use room temperature ingredients: When everything is the same temp, the dough comes together easier.
- Half melt your butter: When only half of the butter is melted, the other unmelted half helps cool it down quicker.
- Don't overmix the dough: When cookie dough is overmixed, the gluten proteins become over worked and will leave you with a tough cookie.
- Use a cookie scoop: For even sized dough balls, use a cookie scoop so they're all the same size.
Frequently Asked Questions
Nope! The beauty of this 15 minute cookie recipe is that there's no chilling required. Simply melt the butter, mix it together, scoop, and bake. No chilling needed.
I like to use a good quality chocolate chip like Nestle or Ghirardelli, but any will work! You could also chop up your favorite chocolate bar and fold it in if you'd prefer.
Yes! I made sure to time them during the testing process to make sure.
Storing and Freezing Instructions
Storing-
You can store any leftovers (if there are any) of these quick chocolate chip cookies in an airtight container at room temperature for up to 4 days.
They can stay in an airtight container in the fridge for up to a week, but are best enjoyed at room temp, so take them out to warm up a bit before enjoying!
Freezing-
If you want to make these cookies even quicker, pop a few into a freezer safe bag once they've cooled and save for later. Simply pull one (or two, let's be honest) out of the freezer safe Ziploc bag, thaw to room temperature, and enjoy!
These will stay good for up to 1 month in the freezer if stored correctly.
A quick note about baking in grams...
You may notice that my recipes are listed in grams instead of cups. That's because it's really the most accurate way to measure and bake exceptional treats every time with little room for error.
While the recipe card does have an option for you to switch from Metric measurements to US measurements, I personally have not tested the switch. I recommend purchasing a $10 scale from Amazon and simplifying your life!
More Cookies You'll Love!
Did you make these quick and easy 15 Minute Chocolate Chip Cookies? If so, I would appreciate you leaving a comment and star rating down below.
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Happy Baking!
Print15 Minute Chocolate Chip Cookies
These are the BEST 15 Minute Chocolate Chip Cookies out there. Simple, delicious, and mixed, scooped, and baked in under 15 minutes (trust me I timed it). All you need are a few pantry staples, a mixing bowl, and a kitchen timer!
- Prep Time: 8 minutes
- Cook Time: 7 minutes
- Total Time: 15 minutes
- Yield: 16 Cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Ingredients
- 113g (1 stick) salted butter
- 150g light brown sugar
- 50g granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 170g all purpose flour
- 20g cornstarch (if omitting, replace with 20g all purpose flour)
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- 200g semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper
- In a medium sized saucepan, add the butter and set over medium heat.
- Melt the butter halfway (see photo), then immediately pour it into a large mixing bowl.
- Add the brown sugar and granulated sugar to the partially melted butter and mix until well combined.
- To the butter/sugar mixture add in the egg and vanilla. Again, mix well.
- Finally to the wet ingredients, add in the flour, cornstarch, baking soda, baking powder, salt, and chocolate chips. Use a rubber spatula to gently fold everything together until no traces of flour remain.
- Use a 2 tablespoon cookie scoop to scoop balls of cookie dough onto your prepared baking sheet
- Bake for 7-8 minutes, or until the edges of the cookies begin to turn golden brown. Carefully remove from the oven and allow cookies to cool on the tray for 5 minutes before transferring to a wire rack.
Notes
- Use room temperature ingredients: When everything is the same temp, the dough comes together easier.
- Half melt your butter: When only half of the butter is melted, the other unmelted half helps cool it down quicker.
- Don't overmix the dough: When cookie dough is overmixed, the gluten proteins become over worked and will leave you with a tough cookie.
- Use a cookie scoop: For even sized dough balls, use a cookie scoop so they're all the same size.
- Preheat the oven first: Before making the dough, preheat the oven so the cookies can go right in.
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- Storing: Store leftover cookies in an airtight container at room temperature for up to 4 days.
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