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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.
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 those perfect 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.
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.
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.
How to make the Best One Bowl Chocolate Chip Cookies:
- 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.
- 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.
- Add egg and vanilla and whisk until the mixture is silky smooth.
- 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.
- 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
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One Bowl Chocolate Chip Cookie Recipe
Equipment
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.
So simple and easy. They turned out delicious. This will now be my go-to recipe. Thank you!!
Fabulous! I was in a time crunch, so I poured the completely mixed dough onto one end of a 12X18 piece of waxed paper, folded the paper over the mix, squeezed it flat, and froze for 10 minutes. Scooped from outer edges and baked as directed. Perfect cookies! Moist, tender, and chewy! Best yet!! Thank you!
I just discovered this recipe a few weeks ago, it’s great! I’ve always dreaded making cookies from scratch because it’s such a process, but this recipe is so easy and the cookies come out delicious! I’ve made them 3x so far! Thank you so much for this recipe 🙂
Good afternoon. I was looking for an easy recipe to teach my girl scout troop (4-5th grades) and this seems perfect. I was wondering if these would work as well for with spoons with softened butter? We meet in the school art room and do not have access to heat. So I was going to have them make the dough in teams of 2 then take the dough home to bake.
Hi Sabrina! You can do that, no problem. As long as it is soft enough, it will mix well with the sugars. I hope the cookie dough turns out great!
These are the best chewy and soft cookie I have ever made. My hubby loves these cookies!
So easy, so delicious! Made them as a quick “I forgot about dessert” rescue mission on Father’s Day. Received compliments on them also! Thanks for sharing this recipe!
These are my new go to cookie recipe! So simple, don’t have to remember to thaw butter hours in advance 😅 everytime I make them people ask me for the recipe! I use coconut sugar instead of white sugar and sub all purpose einkorn flour instead of regular (dietary reasons) but they’re just the best. Couldn’t ask for a more simple, straight forward and delicious chocolate chip cookie! Thanks so much!!
This recipe never fails, it’s my go-to now. Make them. You won’t regret it. Side note, the other day I went to make the batter and realized I was out of butter. All I had was coconut oil so I used that. The cookies were totally delicious as always. One difference: they did not seem to need to be refrigerated. They got too hard to spoon out into the pan, and when they warmed up to room temp they got sort of crumbly and harder to form. Still 5 stars, and now that I know this, I’ll use coconut oil when I’m in a hurry with no time to refrigerate!
This is an excellent, straight forward recipe. I use it every time I make chocolate chip cookies. One bowl recipes are the best! One and done.
These are AMAZING! The easiest cookies to make and they still taste so good!!