Easy One-Bowl Chocolate Chip Cookies

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Easy One-Bowl Chocolate Chip Cookies

Prep time: 15 mins | Cook time: 10 mins | Servings: 24 cookies

Ingredients

  • 1 cup Unsalted butter, softened (not melted)

  • ¾ cup Granulated white sugar

  • ¾ cup Packed brown sugar

  • 1 tsp Vanilla extract

  • 2 Large eggs

  • 2 ¼ cups All-purpose flour

  • 1 tsp Baking soda

  • ½ tsp Salt

  • 2 cups Semi-sweet chocolate chips

Instructions

  1. Preheat & Prep: Heat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone mats.

  2. Cream the Base: In a large bowl, beat the softened butter, white sugar, brown sugar, and vanilla until the mixture is creamy and pale.

  3. Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.

  4. Mix Dry into Wet: Gradually stir in the flour, baking soda, and salt. Do not overmix—stop as soon as the white streaks of flour disappear.

  5. Fold: Stir in the chocolate chips by hand using a spatula.

  6. Scoop: Drop rounded tablespoons (about 2 inches apart) onto your prepared baking sheets.

  7. Bake: Bake for 9 to 11 minutes or until the edges are golden brown but the centers still look slightly soft.

  8. Cool: Let them sit on the baking sheet for 2 minutes to “set,” then transfer to a wire rack to cool completely.

Nutritional Info (Per Cookie)

Nutrient Amount
Calories 190 kcal
Total Fat 9g
Carbohydrates 25g
Sugars 18g
Protein 2g

Tips for Success

  • The Butter Temperature: Your butter should be soft enough to leave an indent when pressed, but not shiny or greasy. If it’s too melty, your cookies will turn into flat pancakes.

  • Don’t Overbake: Cookies continue to cook on the hot tray after you pull them out. If they look “perfect” in the oven, they’ll be overdone once cooled. Pull them when the centers look just a tiny bit underdone.

  • Measure Flour Correctly: Spoon the flour into your measuring cup and level it off with a knife. Packing the flour down results in a dry, crumbly cookie.

Benefits of this Recipe

  • Single Bowl: Minimal cleanup means more time eating and less time scrubbing.

  • Customizable: You can easily swap chips for chopped walnuts, pretzels, or white chocolate.

  • Freezer Friendly: You can scoop the dough into balls and freeze them. Just add 2 minutes to the bake time when cooking from frozen!

Q&A

Q: Why did my cookies spread too much?

A: Usually, this happens if the butter was too warm or if the oven wasn’t preheated properly. Try chilling the dough in the fridge for 30 minutes before baking next time.

Q: Can I use salted butter?

A: Yes! Just reduce the added salt in the recipe to a tiny pinch.

Q: How do I store these?

A: Keep them in an airtight container at room temperature for up to 5 days. Pro tip: Put a slice of white bread in the container to keep them soft!

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