One Bowl Chocolate Chip Cookies

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These One Bowl Chocolate Chip Cookies are the easiest, most delicious cookies you’ll ever make! With simple ingredients and no chill time required they come together in less than 30 minutes, and one batch makes up to 36 cookies! 

Up close photo of a cookie topped with chocolate chips and a bite taken out.

Why You’ll Love This One Bowl Chocolate Chip Cookies Recipe

Everyone needs a go-to chocolate chip cookie recipe, and this is ours. Seriously, it’s the easiest chocolate chip cookie recipe you’ll ever make! Plus, soft in the center with crisp edges and gooey, the cookies feature melty chocolate in every bite. Yum! 

And did we mention that all the ingredients combine in just one bowl? That means prep time is minimal and cleanup is a breeze! 

Just whisk, portion, and bake. The cookie dough is in the oven for less than ten minutes, meaning the only difficult part is waiting for the cookies to cool. 

We don’t want to brag, but you may never make any other cookie recipe again! 

A close up of a chocolate chip cookie on a cooling rack.

Ingredients You Need

  • Butter – Use room-temperature unsalted butter to add a rich flavor and create an oh-so-tender texture. 
  • Sugar – We use a combination of packed light brown sugar and granulated sugar to sweeten the dough while keeping it soft. If preferred, dark brown sugar will also work.
  • Eggs – These add structure and enhance the taste. 
  • Vanilla – Use pure vanilla extract to enhance the sweetness. Imitation stuff just won’t taste the same! 
  • FlourAll-purpose flour forms the base of the dough. If needed, feel free to use a 1:1 gluten-free all-purpose substitute. 
  • Cornstarch – This is the secret to soft, thick, bakery-worthy cookies! 
  • Baking Soda – Make sure it’s fresh. Otherwise, your cookies won’t rise. Do not substitute with baking powder.
  • Chocolate Chips – Use semi-sweet or dark chocolate chips, and opt for dairy-free varieties if needed. 
Two halves of a warm cookie with melting chocolate chips held by a woman's hand.

Optional Mix-Ins

We think these one bowl chocolate chip cookies are perfect on their own. However, if you prefer a little texture or want to amp up the flavor, feel free to experiment with different mix-ins. 

Some great options include: 

  • Chopped Nuts
  • Coconut Flakes
  • Pretzel Pieces
  • Candy Pieces
  • Potato Chips
  • Sprinkles
  • Dried Fruit

How to Make One Bowl Chocolate Chip Cookies

Before you begin, preheat your oven, and line a baking sheet with a silpat liner or parchment paper. 

  1. Combine the wet ingredients. In a large bowl, mix the butter, brown sugar, and white sugar until smooth. Stir in the eggs and vanilla extract, stirring until smooth. 
  1. Mix the dry ingredients. Add the flour, cornstarch, and baking soda to the bowl of wet ingredients. Mix until partially combined. Then, stir in the chocolate chips just until the batter is smooth. 
  1. Portion. Use a small cookie scoop to portion the cookie dough into 1 ½ inch balls. Arrange them on the prepared baking sheet, leaving space between each cookie. 
  1. Bake. Transfer the cookie dough to the oven. Bake just until the edges begin to turn golden brown and the middle is puffed up and slightly pale. 
  1. Cool. Sprinkle sea salt over the cookies while they’re warm. Then, allow them to cool on the baking sheet slightly before transferring them to a cooling rack to cool completely. Enjoy! 

Tips for Success

  • Do not overmix. Be careful to mix just until the ingredients are smooth! Continuing to stir will overwork the dough creating dense, tough cookies. 
  • Avoid overbaking. Every oven is different. So, keep a close eye on your cookies, and remove them as soon as the edges are golden. Remember, they’ll continue to bake as they cool! 
  • Add extra chocolate chips. You can never have too much chocolate, right? So, go ahead and measure with your heart. Or, sprinkle extra chocolate chips on top of the cookies before popping them in the oven.  
  • Make perfectly circular cookies. Take a drinking glass or mug, and place it over the cookies as soon as you pull them from the oven. Swirl it around in a circular motion to reshape the cookies while they’re warm. 
  • Make bigger cookies. If you prefer large cookies, feel free to use a large cookie dough scoop. Then, bake for about eleven minutes or just until the edges begin to brown and the center puffs up slightly. 
  • Soften the butter. For easy mixing, soften the butter before you begin. It’s okay if some of the butter is slightly melted.
A stack of seven homemade chocolate chip cookies with a bite taken out of one.

How to Store

Once cool, transfer your one bowl chocolate chip cookies to an airtight container or sealable bag. They will stay fresh at room temperature for up to one week if you can get them to last that long! 

Can I Freeze This Recipe? 

  • Freeze cooked and cooled cookies for up to three months. 
  • Freeze unbaked cookie dough for up to three months. For easy portioning, divide the dough into balls, and freeze them on a baking sheet. Once solid, transfer them to a sealable bag. 
  • Bake from frozen, adding a few minutes as needed. Or, thaw the dough in the fridge overnight. 
A stack of chocolate chip cookies with a bite taken out of the top cookie.

Did you make and enjoy this One Bowl Chocolate Chip Cookies recipe? We would love for you to leave a comment and rating, if so! And don’t forget to follow and tag us in your creations on Instagram! We can’t wait to connect.

One Bowl Chocolate Chip Cookies

One bowl chocolate chip cookies are soft in the center, crisp around the edges, loaded with chocolate, and ready in less than 30 minutes!
Prep Time10 minutes
Cook Time9 minutes
Total Time19 minutes
Course: Dessert
Cuisine: American
Keyword: one bowl chocolate chip cookies
Servings: 32 cookies
Calories: 191kcal
Cost: $5.00

Ingredients

Instructions

  • Preheat the oven to 350°F. Line a baking sheet with a silpat liner or parchment paper. Set aside.
  • In a large bowl, mix together the butter, brown sugar and white sugar until smooth with a wooden spoon or spatula.
    1 cup salted butter, 1 cup packed brown sugar, 1/2 cup white sugar
  • Stir in the eggs and vanilla extract until combined.
    2 eggs, 2 teaspoons vanilla
  • Add the flour, cornstarch, and baking soda. Gently mix until partially combined, not all the flour will be mixed in.
    2 1/2 cups flour, 2 Tablespoons cornstarch, 1 teaspoon baking soda
  • Fold in the chocolate chips and gently mix until all the flour is incorporated. Don’t over-mix the cookie batter.
    2 cups chocolate chips
  • Using a small cookie dough scoop, drop 1 ½ inch balls of dough on the prepared baking sheet.
  • Bake for 9 minutes, or until the edges start to turn a golden brown and the middle is puffed and slightly pale. Don’t over bake!
  • While the cookies are cooling for 10 minutes (or until set) on the baking sheet, sprinkle with flaked sea salt (see notes for extra tips!). After 10 minutes, remove the cookies to wire racks to cool completely.
  • Store at room temp in an airtight container for up to 1 week or the freezer for up to 3 months.

Video

Notes

Prep Tips – For easy mixing, soften the butter before you begin. It’s okay if some of the butter is slightly melted.
Pro Tips – As soon as the cookies are removed from the oven, take a drinking glass or mug and place it over each cookie, and using quick circular motions make each cookie perfectly round. Then add a few chocolate chips to the tops of the cookies and sprinkle with flaked salt. 
Baking Tips – If using a bigger cookie dough scoop (2 ½ Tablespoons), bake for 11 minutes, or until the edges start to turn a golden brown but the middle is puffed and slightly pale. Don’t overbake! Using this size scoop will make 22 cookies. 

Nutrition

Serving: 1serving | Calories: 191kcal

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