I love single bowl recipes. I love moist, chewy cookies. I love chocolate. Here is the chocolate chip recipe that you’ve been waiting for all your life. It doesn’t care if your butter is softened or melted. It doesn’t even care if your egg is room temperature or straight out of the fridge. All it cares about is being eaten within 24 hours, which is really not an issue at all.
- Makes 8? medium sized cookies… I’m not sure because they get eaten too fast 🙂
- You need:
- 1 large bowl
- One whisk, one spatula, cookie scoop
- Baking sheet with parchment paper/Silpat
- 1/2 c unsalted butter, softened or melted
- 1/2 c brown sugar, packed
- 1/2 c granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 1/2 c all-purpose flour, loose
- 3/4 c chopped dark chocolate (70%+) or chips
Extra dough can be frozen in drop-cookie shape. Best to defrost at room temperature for 1 hour or fridge for 24 hours before baking for 14-16 minutes at 350 deg F.
Preheat oven to 350 deg F, prep cookie sheet with parchment paper or Silpat. If you’re not in a huge rush, bake your cookies one baking sheet at a time to ensure even heat distribution and consistency in the batch.
Cream 1/2 c butter (melted or softened) with 1/2 c brown sugar and 1/2 c white sugar. If butter was fully melted, let mixture sit at room temperature for 10 minutes to slightly solidify. Then mix in 1 egg, 1 tsp vanilla, and 1/2 tsp salt.
Add in 1 1/2 c flour and 1/2 tsp baking soda together, until fully incorporated. Dump in 3/4 c chocolate chips and use a spatula to mix. Use a cookie scoop or two spoons to drop dough onto baking sheet – approx large walnut sized 1.5″ diameter balls for medium sized cookies. Optionally, allow dough and baking sheet to chill briefly: 10 minutes in the freezer (preferred) or 1 hour in the fridge. When ready, bake for 12-15 minutes, until edges are brown and top is barely dry and still tan in color. Expect a bit of a poof – cookies will flatten for chewy goodness inside after a short cool-down. Do allow cookies to rest on the baking sheet for 2-3 minutes before removing, or they will stick to the sheet.
3 thoughts on “chocolate chip cookies”
Removed the step to dissolve baking soda in water, because I never do that anymore anyway.
1 c chocolate chips instead of half a bag, and add 1/2tsp salt with the flour.
Updated on 1/22 to reflect changes in my habit: freeze dough for 10 min prior to baking.