One-Bowl Chocolate Chip Cookies -

Advertisment

One-Bowl Chocolate Chip Cookies

If you’re craving a warm, gooey batch of chocolate chip cookies but don’t want to haul out every mixing bowl in the kitchen, this one-bowl chocolate chip cookie recipe is your new best friend. Simple, satisfying, and incredibly delicious, these cookies come together with minimal effort and maximum flavor. Whether you’re baking for a family gathering, a school event, or just because—because sometimes, that’s reason enough—this recipe delivers golden, buttery perfection every single time.

The History of Chocolate Chip Cookies

The story of the chocolate chip cookie is as rich and sweet as the treat itself. It all began in the 1930s at the Toll House Inn in Whitman, Massachusetts, run by Ruth Wakefield. Legend has it that Ruth was making chocolate drop cookies when she ran out of chocolate bar pieces. In a pinch, she chopped up a semi-sweet chocolate bar, expecting it to melt into the dough. Instead, the chunks held their shape, creating the very first chocolate chip cookies. The recipe became wildly popular, and soon after, Nestlé struck a deal with Ruth to print her recipe on their chocolate bars—with her permission to use the now-famous Toll House name. From there, the chocolate chip cookie took off across America, becoming a staple in homes, bakeries, and cookbooks worldwide. Over the decades, bakers have tweaked and perfected the recipe, leading to countless variations—but the essence remains the same: buttery, sweet, and studded with melty chocolate.

Ingredients Breakdown

What makes this one-bowl chocolate chip cookie recipe so convenient isn’t just the single mixing bowl—it’s also the simplicity and accessibility of the ingredients. Let’s take a closer look at what goes into these delectable treats:

Butter (unsalted): Provides richness and helps create that tender crumb. Softened butter blends easily and traps air during creaming, contributing to the cookie’s texture.
Granulated sugar and brown sugar: A combination of both sugars gives the perfect balance—granulated adds sweetness and crispness, while brown sugar brings moisture and a caramel-like depth due to its molasses content.
Egg: Binds the ingredients together and adds structure. A large egg works best for consistent results.
Vanilla extract: Enhances flavor and rounds out the sweetness with a warm, aromatic note.
All-purpose flour: The base of the dough, providing structure. Measured correctly (spooned and leveled), it prevents dry or dense cookies.
Baking soda: Acts as a leavening agent, helping the cookies rise slightly and develop a soft center.
Salt: Crucial for balancing sweetness and enhancing all the other flavors. Don’t skip it!
Chocolate chips: The star of the show. Semi-sweet is classic, but you can use milk, dark, white, or even a mix. Chopped chocolate bars add gourmet flair with uneven pockets of chocolate.
(Optional) Mix-ins: Nuts (like walnuts or pecans), shredded coconut, oatmeal, or even candy pieces can be folded in for extra texture and flavor.

Step-by-Step Recipe

Follow these easy steps to make perfect one-bowl chocolate chip cookies from start to finish—no fancy equipment required!

Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
In a large mixing bowl, add the softened unsalted butter, granulated sugar, and brown sugar. Using a hand mixer or a wooden spoon, cream them together until light and fluffy—about 2–3 minutes with a mixer or 4–5 minutes by hand.
Add the egg and vanilla extract. Mix until fully incorporated and the mixture looks smooth and creamy.
In a separate small bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution of the leavening agent and seasoning.
Gradually add the dry ingredients to the wet ingredients. Stir with a spatula or spoon until just combined. Do not overmix—this keeps the cookies tender.
Fold in the chocolate chips (and any optional mix-ins like nuts) until evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, portion out rounded balls of dough—about 1.5 tablespoons each. Place them on the prepared baking sheets, leaving at least 2 inches between each cookie to allow for spreading.
Bake for 9–11 minutes, or until the edges are lightly golden and the centers still look slightly underdone. For chewier cookies, pull them out at 9 minutes; for crispier ones, go closer to 11.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting period helps them set without becoming too hard.

Tips for Perfect One-Bowl Chocolate Chip Cookies

Use room-temperature butter: Cold butter won’t cream properly, leading to dense cookies. Leave it out for about 30–60 minutes before starting.
Don’t overbake: The cookies will continue to cook slightly on the hot baking sheet. Slightly underbaked = soft, chewy centers.
Chill the dough (optional): If you have time, chilling the dough for 30–60 minutes (or up to 72 hours) enhances flavor and prevents excessive spreading.
Measure flour correctly: Spoon flour into your measuring cup and level it off. Scooping directly packs the flour and leads to dry cookies.
Rotate pans: If baking multiple trays, rotate the pans halfway through for even browning.
Use quality chocolate: Since chocolate is a primary ingredient, opt for good-quality chips or chop up a premium chocolate bar.
Double the batch: These cookies disappear fast. Consider doubling the recipe and freezing half the dough for later.

Variations and Customizations

One of the joys of this recipe is how easily it adapts to different tastes and dietary needs. Here are some fun twists to try:

Advertisment

Double Chocolate: Add ¼ cup cocoa powder to the dry ingredients and use chocolate chunks or dark chocolate chips.
Oatmeal Chocolate Chip: Stir in ¾ cup rolled oats for a heartier texture and nutty flavor.
Peanut Butter Swirl: Mix ½ cup peanut butter into the dough, or swirl a teaspoon on top of each cookie before baking.
Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure your baking soda and chocolate chips are also gluten-free.
Vegan Option: Replace butter with vegan margarine, egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water), and use dairy-free chocolate chips.
Sea Salt Sprinkle: Add a pinch of flaky sea salt on top of each cookie right after baking for a sweet-and-salty contrast.
Holiday Version: Add red and green M&M’s, crushed peppermint, or festive sprinkles for seasonal cheer.
Cookie Sandwiches: Once cooled, spread a layer of frosting or marshmallow fluff between two cookies for an indulgent treat.

Health Considerations and Nutritional Value

While chocolate chip cookies are undeniably a treat, being mindful of ingredients and portion size can help you enjoy them as part of a balanced diet.

A typical serving (one medium cookie, about 30g) contains approximately:

Calories: 140–160
Total Fat: 8–9g (mostly from butter)
Saturated Fat: 4–5g
Carbohydrates: 18–20g
Sugars: 10–12g
Protein: 1.5–2g
Fiber: 0.5–1g

To make a slightly healthier version:

Reduce sugar by ¼ cup or use coconut sugar for lower glycemic impact.
Incorporate whole wheat flour for added fiber (replace up to half the all-purpose flour).
Use dark chocolate (70% or higher) for antioxidants and less sugar.
Add chia seeds or ground flaxseed for omega-3s and fiber.
Portion control: Bake smaller cookies to satisfy cravings with fewer calories.

Remember, moderation is key—enjoy one (or two) as a well-deserved dessert or pick-me-up!

Ingredients

¾ cup (170g) unsalted butter, softened
½ cup (100g) granulated sugar
¾ cup (160g) packed light brown sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
2 ¼ cups (280g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt (plus extra for topping, optional)
2 cups (340g) semi-sweet chocolate chips (or chunks)
(Optional) ½–1 cup chopped nuts, coconut, or other mix-ins

Directions

Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
Mix in the egg and vanilla extract until smooth.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Fold in chocolate chips and any optional mix-ins.
Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
Bake for 9–11 minutes, until edges are golden but centers are still soft.
Cool on baking sheet for 5 minutes, then transfer to a wire rack.
Optional: Sprinkle with flaky sea salt immediately after removing from oven.

FAQ

Can I make these cookies without a mixer?
Yes! A wooden spoon or spatula works just fine. It may take a bit more elbow grease to cream the butter and sugar, but the result will be the same.

Why did my cookies turn out flat?
Possible reasons include melted butter, over-creaming, old baking soda, or hot dough. Use softened (not melted) butter and consider chilling the dough before baking.

Can I freeze the cookie dough?
Absolutely! Portion the dough into balls, place on a tray, freeze until solid, then transfer to a freezer bag. Bake straight from frozen—just add 1–2 minutes to baking time.

How long do these cookies last?
Stored in an airtight container at room temperature, they stay fresh for up to 5 days. For longer storage, freeze for up to 3 months.

Can I use margarine instead of butter?
It’s not recommended—margarine has a higher water content and can alter texture and flavor. Stick to real butter for best results.

Can I make these gluten-free?
Yes! Use a high-quality 1:1 gluten-free flour blend and ensure all other ingredients (like chocolate chips) are certified gluten-free.

Why are my cookies too dry?
This usually happens from over-measuring flour. Always spoon and level your flour—don’t scoop directly from the bag.

Summary

These one-bowl chocolate chip cookies are a foolproof, delicious treat that come together quickly with minimal cleanup. Chewy, buttery, and loaded with melty chocolate, they’re sure to become your go-to cookie recipe.

Advertisment

Pin1

1 Shares