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 baking soda
- 1 1/2 c all-purpose flour, loose
- 1/2 bag (4-6 oz) chocolate chips (about 3/4 c)
(I doubled the recipe in these photos because of family visiting – I actually wouldn’t recommend it because these cookies are best enjoyed day-of and don’t reheat that well. An alternative is to make extra dough and freeze pre-portioned balls of dough for emergency cookies – pop into the toaster oven straight from the freezer for 12-13 minutes at 325 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. Mix in 1 egg and 1 tsp vanilla.
Add in 1 1/2 c flour and 1/2 tsp baking soda together, in parts, until fully incorporated. Dump in half a bag of chocolate chips or so, and use a spatula to mix. Use a cookie scoop or two spoons to drop dough onto baking sheet – approx 1.5″ diameter balls for medium sized cookies. No need to flatten – bake for 11-13 minutes, until edges are brown and top is dry. Expect a bit of a poof – cookies will flatten for chewy goodness inside after a short cool-down.