One-Bowl Chocolate Chip Cookies

There are certain smells that instantly transport you back to a place of pure comfort, and for me, the scent of freshly baked chocolate chip cookies is at the top of that list. For years, I chased the elusive “perfect” cookie—one that was simple enough for a Tuesday night craving but delicious enough for a weekend celebration. The journey was filled with too many bowls, complicated steps, and recipes that promised the world but delivered flat, lifeless discs. Then, this recipe entered my life. A true one-bowl wonder, it eliminated the mountain of dishes without sacrificing an ounce of flavor or texture. The first time I made them, my family hovered around the oven, drawn in by the intoxicating aroma of melting chocolate and caramelized sugar. The verdict was unanimous: these were the cookies. With their perfectly crisp, golden-brown edges giving way to a soft, gooey, and ridiculously chewy center, they are everything a chocolate chip cookie should be. This isn’t just a recipe; it’s a solution—a simple, reliable path to homemade happiness that has become our family’s most requested treat.

Ingredients

This recipe relies on staple pantry ingredients, each playing a crucial role in creating the perfect texture and flavor. Using the correct measurements and types of ingredients is key to achieving that bakery-quality result with minimal effort.

• 1 cup (226g) Unsalted Butter, melted: Using melted butter is the secret to a chewier cookie and is what makes this a true one-bowl recipe, as it’s easier to mix by hand. Unsalted butter allows you to control the exact amount of salt.
• 1 cup (220g) Packed Light Brown Sugar: Brown sugar is the powerhouse of moisture and chewiness. The molasses content gives the cookies a deeper, more caramel-like flavor and a wonderfully soft texture.
• ½ cup (100g) Granulated Sugar: White sugar contributes to the spread of the cookies and helps create those delightfully crisp edges that provide the perfect contrast to the soft center.
• 2 Large Eggs, room temperature: Eggs act as a binding agent, holding the dough together. They also add richness and contribute to the leavening, giving the cookies a slight lift. Room temperature eggs incorporate more easily into the batter.
• 2 teaspoons Pure Vanilla Extract: Vanilla is a critical flavor enhancer. It doesn’t just add its own flavor; it elevates the taste of the butter, sugar, and chocolate, making the entire cookie taste richer.
• 2 ½ cups (300g) All-Purpose Flour: Flour provides the structure and foundation of the cookie. It’s essential to measure it correctly to avoid a dry or overly dense cookie.
• 1 teaspoon Baking Soda: This is the primary leavening agent. It reacts with the acidic brown sugar to create carbon dioxide gas, which helps the cookies rise and spread, making them tender rather than cakey.
• 1 teaspoon Salt: Salt is a non-negotiable flavor enhancer in baking. It balances the sweetness of the sugars and chocolate, preventing the cookies from tasting flat and one-dimensional.
• 2 cups (340g) Semi-Sweet Chocolate Chips: The star of the show. Semi-sweet chips provide the classic, rich chocolate flavor that isn’t overly sweet, perfectly complementing the buttery dough. You can substitute with chunks, dark chocolate, or milk chocolate if preferred.

Instructions

Follow these steps carefully in a single large bowl. The order of operations is designed to build the dough’s structure correctly and ensure all ingredients are perfectly incorporated without overworking the flour.

1. Combine Wet Ingredients: In a large, microwave-safe mixing bowl, melt the butter. Be careful not to let it get too hot; it should be just melted. To the same bowl, add the packed light brown sugar and granulated sugar. Whisk vigorously for about 1-2 minutes. The mixture should look like a glossy, grainy caramel sauce. This step is crucial for dissolving the sugars into the fat, which is the foundation for a chewy cookie.
2. Incorporate Eggs and Vanilla: Add the two room-temperature large eggs and the vanilla extract to the butter and sugar mixture. Whisk everything together until the mixture is smooth, glossy, and has lightened slightly in color. You should not see any streaks of egg yolk. This emulsifies the fats and liquids, creating a stable base for the dough.
3. Add Dry Ingredients: Sprinkle the all-purpose flour, baking soda, and salt directly on top of the wet ingredients in the bowl. There is no need to pre-mix them in a separate bowl. Using a rubber spatula or wooden spoon, gently fold the dry ingredients into the wet. Mix only until the last streaks of flour have just disappeared. It is critical not to overmix at this stage. Overmixing develops the gluten in the flour, which can result in tough, dense, and cakey cookies instead of soft and chewy ones. The dough will be very soft and seem a bit greasy—this is normal.
4. Fold in the Chocolate Chips: Pour the semi-sweet chocolate chips into the dough. Gently fold them in with your spatula until they are evenly distributed throughout the dough. Again, be careful not to overmix. Just a few folds are all that is needed.
5. Rest the Dough (Optional but Recommended): For the absolute best flavor and texture, cover the bowl with plastic wrap and let the dough rest on the counter for 30 minutes, or in the refrigerator for up to 72 hours. This resting period allows the flour to fully hydrate and the flavors to meld, resulting in a deeper caramel flavor and a less greasy, chewier final product. If you’re short on time, you can skip this step, but even a 30-minute rest makes a noticeable difference.
6. Preheat and Prepare: While the dough is resting, preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents the cookies from sticking and promotes even browning on the bottom.
7. Scoop and Bake: Using a medium cookie scoop (about 1.5 to 2 tablespoons), portion out balls of dough and place them on the prepared baking sheets, leaving about 2-3 inches of space between each one to allow for spreading. Do not flatten the dough balls; they will spread perfectly on their own.
8. Bake to Perfection: Bake for 10-12 minutes. The key to a chewy cookie is to slightly underbake it. The cookies are done when the edges are set and a light golden brown, but the centers still look slightly soft and underdone. They will continue to cook on the hot pan after you remove them from the oven.
9. Cooling is Crucial: Remove the baking sheets from the oven. If you like flatter, chewier cookies with a wrinkled top, you can gently bang the pan on the counter a couple of times right after it comes out of the oven. Let the cookies cool on the baking sheet for 5-10 minutes. This allows them to set up enough to be moved without falling apart. After 10 minutes, transfer the cookies to a wire rack to cool completely.

Nutrition Facts

The nutritional information is an estimate based on the recipe making approximately 36 cookies. Values can vary based on the specific ingredients and brands used.

• Servings: 36 Cookies
• Calories Per Serving: Approximately 165 kcal
• Fat: Approximately 9g. The majority of the fat comes from the butter and chocolate chips, which is essential for the rich flavor and tender texture of the cookies.
• Carbohydrates: Approximately 20g. This is primarily from the flour and sugars, providing the energy and structure for the cookie, as well as the signature sweetness.
• Sugar: Approximately 12g. The combination of brown and granulated sugar is key to the cookie’s caramel flavor, chewiness, and crisp edges.
• Protein: Approximately 2g. The eggs and flour contribute to the protein content, which provides structure and helps bind the cookie together.

Preparation Time

This recipe is designed for speed and convenience, making it perfect for a last-minute baking session.

• Active Preparation Time: 15 minutes. This includes melting the butter, mixing the dough in one bowl, and scooping it onto the baking sheets.
• Baking Time: 10-12 minutes per batch.
• Optional Rest Time: 30 minutes to 72 hours. While optional, a short rest period is highly recommended for enhanced flavor and texture.
• Total Time (without rest): Approximately 30 minutes from start to finish.

How to Serve

These one-bowl chocolate chip cookies are wonderfully versatile. While fantastic on their own, here are some creative and classic ways to serve them:

• The Classic Way:
  • Serve warm, just a few minutes after they’ve been transferred to the cooling rack.
  • Pair with a tall, cold glass of milk for the ultimate nostalgic experience.
  • Enjoy with a hot cup of coffee or tea for a perfect afternoon pick-me-up.
• As a Dessert Base:
  • Ice Cream Sandwiches: Place a scoop of your favorite vanilla bean, coffee, or cookie dough ice cream between two completely cooled cookies. Roll the edges in mini chocolate chips or sprinkles for an extra festive touch.
  • Cookie Sundae Bowls: Place a warm cookie in the bottom of a bowl, top with a scoop of ice cream, a drizzle of hot fudge or caramel sauce, a dollop of whipped cream, and a cherry on top.
  • Cookie Crumble Topping: Crumble a day-old cookie over yogurt, pudding, or a fruit crisp for an added layer of texture and buttery flavor.
• For Parties and Gatherings:
  • Cookie Platter: Arrange them on a platter with other types of cookies or brownies for a beautiful and delicious dessert spread.
  • Gift Giving: Stack them in a clear cellophane bag tied with a ribbon or arrange them in a decorative tin. They make a perfect, heartfelt gift for holidays, thank-yous, or housewarmings.
• Elevated Snacking:
  • With a Salty Kick: Sprinkle a tiny pinch of flaky sea salt (like Maldon) on top of the cookie dough balls right before baking. The salt enhances the chocolate and caramel notes beautifully.
  • With a Spread: Serve alongside a small bowl of Nutella, peanut butter, or cookie butter for dipping.

Additional Tips

To elevate your one-bowl cookies from great to unforgettable, keep these expert tips in mind.

1. Measure Your Flour Correctly: This is the most common mistake in cookie baking. Do not scoop the flour directly from the bag with your measuring cup. This compacts the flour, and you’ll end up with too much, leading to dry, cakey cookies. Instead, use the “spoon and level” method: use a spoon to fluff up the flour in its container, then spoon it into your measuring cup until it’s overflowing. Use the back of a knife to level it off. For ultimate precision, use a kitchen scale (300g for this recipe).
2. Room Temperature Eggs are a Must: Cold eggs don’t emulsify as well into the warm melted butter and sugar mixture. They can cause the butter to re-solidify and create a curdled-looking, lumpy batter. To bring eggs to room temperature quickly, place them in a bowl of warm (not hot) water for 5-10 minutes.
3. The “Pan Bang” for Perfect Texture: For cookies that are extra chewy in the center with beautifully wrinkled, crispy edges, try the “pan bang” technique. Halfway through baking, and again as soon as you pull them from the oven, lift the baking sheet a few inches and drop it flat onto the oven rack or counter. This action collapses the rising center, pushing air outwards and creating a denser, chewier middle and rippled edges.
4. Don’t Fear the Underbake: The biggest enemy of a chewy cookie is an overbaked cookie. Ovens vary, so start checking your cookies at the 10-minute mark. You are looking for set, light-golden edges while the very center still looks pale and slightly puffy or gooey. The residual heat from the pan will finish the job as they cool, ensuring a soft center.
5. Let the Dough Rest: As mentioned in the instructions, resting the dough is a game-changer. Even a 30-minute rest on the counter allows the flour to fully absorb the liquid, which prevents spreading and deepens the flavor. For the ultimate cookie, an overnight (or up to 3-day) chill in the fridge will result in an intensely rich, caramel-like flavor and an incredibly chewy texture.
6. Use Quality Chocolate: The chocolate is a star ingredient, not a background player. Using high-quality chocolate chips or, even better, chopped chocolate from a bar will make a world of difference. Chopped chocolate creates pools and puddles of melted chocolate, while chips tend to hold their shape. A mix of both is cookie perfection.
7. Sprinkle with Flaky Sea Salt: A final sprinkle of flaky sea salt (like Maldon or fleur de sel) on the cookies before they go into the oven adds a touch of elegance and a sophisticated flavor contrast. The salt cuts through the richness and makes the chocolate and butter flavors pop.
8. Keep Dough Balls Uniform: Use a cookie scoop for uniformly sized cookies. This isn’t just for looks; it ensures that all the cookies on the baking sheet bake evenly and are done at the same time. If you don’t have a scoop, a simple tablespoon measure will work well.

FAQ Section

Here are answers to some of the most common questions about making these one-bowl chocolate chip cookies.

1. Why did my cookies spread out and become too flat?
This is a very common issue with several potential causes. The most likely culprit is butter that was too hot when you mixed it with the sugars. It should be just melted, not sizzling. Another cause is inaccurate flour measurement; not enough flour will cause excessive spread. Finally, baking on a hot or greased (instead of parchment-lined) baking sheet can also encourage the cookies to spread too thin. A short 30-minute chill in the fridge before baking is the best insurance policy against flat cookies.

2. Can I make the cookie dough ahead of time?
Absolutely! This dough benefits beautifully from being made ahead. You can prepare the dough, cover the bowl tightly, and refrigerate it for up to 72 hours (3 days). When you’re ready to bake, let the dough sit at room temperature for about 20-30 minutes to make it easier to scoop. Chilling the dough hydrates the flour and deepens the flavors, so your future self will thank you with even more delicious cookies. You can also freeze scooped dough balls for up to 3 months for cookies on demand.

3. I only have salted butter. Can I use it?
Yes, you can use salted butter in a pinch. However, different brands of salted butter contain varying amounts of salt. As a general rule, if you are using salted butter, reduce the added salt in the recipe by half. In this case, use ½ teaspoon of salt instead of the full teaspoon.

4. How do I get my cookies to be perfectly round?
A cookie scoop is your best friend for achieving uniform, round cookies. If your cookies come out of the oven a little misshapen, you can use a “cookie scoot” trick. As soon as they come out of the oven and are still hot and pliable on the baking sheet, take a round cookie cutter, glass, or bowl that is slightly larger than the cookie and place it over the cookie. Gently swirl it around the cookie to nudge the edges into a perfect circle.

5. What is the best way to store these chocolate chip cookies?
To keep your cookies soft and chewy, store them in an airtight container at room temperature. They will stay fresh for up to 5 days. For a pro tip, place a slice of sandwich bread inside the container with the cookies. The cookies will absorb moisture from the bread, helping them stay soft for longer.

6. Can I make this recipe gluten-free?
You can try substituting the all-purpose flour with a high-quality, 1-to-1 gluten-free baking flour blend (one that contains xanthan gum). The texture and spread may be slightly different, but you can achieve a very delicious gluten-free cookie. Be aware that results can vary significantly between different brands of gluten-free flour.

7. Why are my cookies hard or crunchy instead of soft and chewy?
There are a few reasons this could happen. The most common is overbaking. Even one or two extra minutes in the oven can bake out all the moisture, leaving you with a hard, crunchy cookie. Always err on the side of underbaking. Another cause could be overmixing the dough after adding the flour, which develops too much gluten. Lastly, an imbalance in your sugars (too much white sugar and not enough brown sugar) can also lead to a crisper cookie.

8. Can I add other mix-ins besides chocolate chips?
Of course! This recipe is a fantastic base for customization. You can substitute some or all of the chocolate chips with other ingredients. Keep the total volume of mix-ins to around 2 cups. Great additions include:

• Chopped nuts like walnuts, pecans, or macadamia nuts.
• Other chocolate varieties like white chocolate chips, butterscotch chips, or peanut butter chips.
• Dried fruits such as cherries or cranberries.
• Rolled oats (add about ½ cup for a chewier, heartier texture).
• Toffee bits or chopped candy bars.

Print