One Bowl Chocolate Chip Cookie Recipe (2024)

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One Bowl Chocolate Chip Cookie Recipe (1)

ONE BOWL CHOCOLATE CHIP COOKIE RECIPE

This is easiest chocolate chip cookie recipe ever! I had so many requests for quick and easy chocolate chip cookies that can be made in one bowl. No stand mixer or hand mixer required. All you need is one bowl and a spoon.This is perfect for kids in college or when you want to whip up cookies in a snap.

One Bowl Chocolate Chip Cookie Recipe (2)

These cookies make the perfect chewy cookie with crisp edges.This one bowl cookie recipe calls for melted butter and a mix of brown sugar, which is responsible for the chewy center, and sugar, which gives it thoseperfect crisp edges. The warm, melted butter helps to make the sugars silky smooth.

I have found that people are pretty opinionated about their chocolate. Some people are team milk chocolate and some are team semi-sweet chocolate. I find that there is one way to please the masses — use a mix of milk and dark chocolate. My favorite go to milk chocolate chips are from Guittard. My go to semi-sweet chocolate chips are Ghirardelli or chopped up dark chocolate bars. I love to use Trader Joe’s Pound Plus Bars. They melt so beautifully in the cookies.

One Bowl Chocolate Chip Cookie Recipe (3)

The key to make these absolutely perfect is to let the dough CHILL in the refrigerator for at least 30 minutes. Cookie dough just gets better the longer it is chilled. The dough develops rich toffee, caramel notes and doesn’t spread as much once it hits the oven. If you were to bake the cookie dough right away, the cookies would turn out pretty flat.

One Bowl Chocolate Chip Cookie Recipe (4)

The chilling allows the cookie dough to harden and solidify. If time is on your side, let the dough chill for at least 24 hours. I have experimented over and over again and the cookies become so much better after 24 and 48-hour chilling time. Trust me on this one.

When baking these One Bowl Chocolate Chip Cookies, I love to use light-colored baking sheets. I don’t suggest using dark-colored baking sheets as they attract heat and the bottoms of the cookies may end up burned.

One Bowl Chocolate Chip Cookie Recipe (5)

How to make the Best One Bowl Chocolate Chip Cookies:

  1. Start by melting butter in the microwave in a microwave-safe bowl. If the butter is straight from the refrigerator, it will take about 30-40 seconds in the microwave.
  2. Add the sugars while the butter is warm and whisk or stir with a wooden spoon. Stir until the butter and sugars are completely incorporated and smooth.
  3. Add egg and vanilla and whisk until the mixture is silky smooth.
  4. Add flour, baking soda, and salt and fold together just until mixed. Avoid over-mixing as it can produce too much gluten and create a tougher cookie. Our goal is a tender, chewy texture.
  5. Fold in a mix of milk chocolate chips and semi-sweet chocolate chips. You can also chop up your favorite chocolate bars.

If you love Chocolate Chip Cookie recipes, check out these popular cookie recipes:

Levain Bakery Chocolate Chip Cookie Recipe
MJ’s Saucepan Chocolate Chip Cookies
The Best Chocolate Chip Cookie Recipe

One Bowl Chocolate Chip Cookie Recipe (6)

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One Bowl Chocolate Chip Cookie Recipe

By: Modern Honey - www.modernhoney.com

ONE BOWL CHOCOLATE CHIP COOKIE RECIPE An easy one bowl cookie recipe that creates a chewy chocolate chip cookie with crisp buttery edges.

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Servings: 20

Ingredients

  • 1/2 cup Butter (melted)
  • 2/3 cup Brown Sugar
  • 1/3 cup Sugar
  • 1 large Egg
  • 1 teaspoon Vanilla
  • 1 1/3 cup Flour (if you want a thicker cookie, you may use 1 1/2 cups of flour)
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/2 cup Milk Chocolate Chips
  • 1/2 cup Semi-Sweet Chocolate Chips

Instructions

  • In a microwave safe bowl, melt butter in the microwave until melted.

  • Add brown sugar and sugar. Whisk or stir vigorously until smooth. Add egg and vanilla and whisk until silky.

  • Stir in flour, baking soda, and salt.

  • Fold in milk chocolate and semi-sweet chocolate chips. Cover bowl with plastic wrap. Place in the refigerator and CHILL for at least 30 minutes. The cookie dough gets better with time. If time is on your side, I suggest chilling it for 24-48 hours. Chilling for at least 30 minutes is essential.

  • When ready to bake, preheat oven to 350 degrees. Using a cookie scoop or spoon, place cookie dough on light colored baking sheets. Bake for 10-13 minutes, or until cookies become a light golden color.

Video

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert

Cuisine: American

Servings: 20

Keyword: one bowl chocolate chip cookie recipe

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One Bowl Chocolate Chip Cookie Recipe (2024)

FAQs

What is the secret to keeping chocolate chip cookies soft? ›

Putting a slice of fresh white bread in the container with the cookies will help the cookies stay soft: fresh bread is moist, and that slice will give up its moisture for the greater good: keeping the cookies from drying out.

Why are my chocolate chip cookies crunchy and not chewy? ›

The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

Why do you put white sugar in chocolate chip cookies? ›

White sugar, with its neutral pH, interferes with gluten development, allowing the dough to spread more before it sets. The result is cookies that are thin and tender/crisp.

How do bakeries make their cookies so soft? ›

It's all about moisture. To keep it simple, cookie recipes that contain a lot of butter, brown sugar or egg yolks are going to yield soft and chewy cookies, because those ingredients add moisture and retain it for a longer amount of time.

Why do my chocolate chip cookies get hard so fast? ›

According to The Kitchn, this occurs when you over-mix the dough. Mixing the dough naturally causes gluten to develop in the flour, and while you do need a good amount of gluten to give your cookies structure, too much of it will result in hard cookies.

Should I use baking soda or baking powder in cookies? ›

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

Should you chill cookie dough before baking? ›

Popping your dough in the fridge allows the fats to cool. As a result, the cookies will expand more slowly, holding onto their texture. If you skip the chilling step, you're more likely to wind up with flat, sad disks instead of lovely, chewy cookies. Cookies made from chilled dough are also much more flavorful.

What does brown sugar do in cookies? ›

Brown sugar

Brown sugar is also hygroscopic (more so than granulated sugar) and will therefore also attract and absorb the liquid in the dough. The difference is in the molasses that makes brown sugar brown: It adds moisture and slight acidity, resulting in a moist and chewy texture.

Why put corn syrup in cookies? ›

So, when you mix corn syrup into your cookie batter, all of that moisture will make and keep your baked cookies deliciously tender. The texture of cookies benefits from corn syrup as well. As you combine your ingredients to make your cookie batter, corn syrup will pull some of the surrounding air into your batter.

How long to bake cookies at 325 degrees? ›

How to make soft/chewy chocolate chip cookies.
  1. Substitute 1 cup brown sugar for the 2/3 cup brown sugar and 2/3 cup granulated sugar.
  2. Substitute 1/2 cup butter for the 1/2 cup vegetable shortening.
  3. Bake the cookies for 14 minutes in a preheated 325°F oven.
Mar 14, 2016

Why are my chocolate chip cookies puffy instead of flat? ›

Q: Why are my cookies so puffy and cakey? Whipping too much air into the dough. That fluffy texture you want in a cake results from beating a lot of air into the room temperature butter and sugar, and it does the same for cookies. So don't overdo it when you're creaming together the butter and sugar.

What happens if you use powdered sugar instead of granulated in cookies? ›

All levels of powdered sugar grind can be used interchangeably with each other in cookie recipes. But take note: powdered sugar is not to be substituted for granulated sugar or brown sugar, since the added cornstarch in powdered sugar changes cookie chemistry and texture.

What does vanilla extract do in cookies? ›

The primary purpose of vanilla extract is to add flavour to baked goods. Lacking it, baked goods tend to have a bland and boring taste. Vanilla extract can also contribute moisture to create a soft and fluffy texture.

What does cream of tartar do in sugar cookies? ›

Cream of tartar makes cookies chewy, as it precludes the sugar in the dough from crystalizing, which would lead to crispiness (ie: the opposite of chewiness).

Why do my cookies get hard right after I bake them? ›

Cookies become hard when the moisture in them evaporates. This can be caused by leaving them out in the air for too long, baking them for too long, or storing them improperly. The lack of moisture makes the cookies hard and dry, which makes them difficult to enjoy.

What makes cookies chewy and not hard? ›

Different types of sugars affect the texture because they absorb different amounts of water. Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies.

Why do my chocolate chip cookies always come out fluffy? ›

Q: Why are my cookies so puffy and cakey? Whipping too much air into the dough. That fluffy texture you want in a cake results from beating a lot of air into the room temperature butter and sugar, and it does the same for cookies. So don't overdo it when you're creaming together the butter and sugar.

How to keep cookies crisp? ›

Keep those cookies crisp by storing them in an airtight container. Some people toss a piece of bread in with the cookies to help absorb any excess moisture. You could also re-crisp them by baking on a wire rack in a 300 degree F oven for a few minutes.

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