This post may contain affiliate links. Please read our disclosure policy.
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
Pin this now to find it later
Pin It
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.
Amazing! 100% recommend 10/10
This recipe is the best and required hardly any clean up! I did use Ghirardelli semi sweet chocolate chips and used 1-1/2 cups of flour. I haven’t made cookies for years so didn’t have my old recipe anymore which is a good thing because these are 100% better.
My husband always buys store made cookies, and I’ve never found any that I like and don’t eat them. Love that these are healthier with no additives or questionable ingredients!
Wendy I am thrilled that you found my recipe! I might be biased, but these are totally better than the store bought cookies to me. Thank you so much for your comment!
I just tried this recipe and these cookies came out perfectly and soooo delicious
I loved this recipe! BUT, BUTTT i did not at all understand the difference of the 24-48 hours, or 30 minutes. Overall, this was an awesome recipe!
I love this recipe! I’ve made it twice now. The first time I followed it as written and the second time I doubled it and added walnuts. I did not refrigerate the dough but did opt to add in the extra flour both times – I think that this helped to reduce spread. The cookies come out perfectly! My only advice is to be careful when microwaving your butter! I accidentally let it go for too long and had a minor explosion… 😅
Thank you for this recipe!
I would love to try this recipe with some walnuts! Sounds delicious. Thanks for the kind comment, I am so glad that you loved it so much!
I couldn’t under stand the desmails to fractions but over all it was AMAZING
Can you double the recipe? Can you use self rising flour?
These are delicious and easy ☺️What is best way to store so edges stay crispy-
Thank you!
Absolutely loved this recipe. It’s so easy and the cleanup is minimal. I kept the dough in the fridge for 48 hours and then baked. They were nicely golden and soft/chewy. The dough was hard to scoop after being in the fridge so next time I will scoop and then refrigerate. This is now my new go to cookie recipe.
I am so happy to hear it, Lisa! This is one of my favorite recipes. Great tip about scooping the dough beforehand!
This recipe is awesome. My two year old sister and four year old brother really wanted to make cookies, but my mixer has been down for just about a year now. This recipe really saved me as my older sister had promised them cookies.
These cookies are delicious! I have found halving the quantity of brown sugar does not compromise the deliciousness of this recipe. I have also found it’s fine not to chill if pressed for time. Thank you!