One Bowl Chocolate Chip Cookies (One-Bowl Recipe)
Looking for the perfect, no-fuss chocolate chip cookie recipe? These One-Bowl Chocolate Chip Cookies are your go-to for quick, delicious treats without the hassle of extra dishes. Rich, melty chocolate and a sprinkle of flaky sea salt are everything you love about classic cookies, but they are made even easier by melting the butter right in the bowl. Whether baking for a crowd or just craving something sweet, these cookies will become a favorite in your kitchen. Trust me, this is the easiest chocolate chip cookie recipe ever!
When that cookie craving hits, nothing satisfies quite like a batch of classic chocolate chip cookies. This is totally my go-to chocolate chip cookie recipe. These soft chocolate chip cookies, baked to perfection with melty chocolate and a hint of sea salt, are exactly what you need. This one-bowl cookie recipe makes it easy to whip up warm cookies in no time—no extra dishes, just delicious cookies with minimal effort. If you’re searching for the perfect chocolate chip cookie, this recipe is the answer!
If you’re a fan of these gooey chocolate chip cookies, I have plenty more recipes for you to try! Try my olive oil chocolate chip cookies next, or my chocolate chip cookies made without brown sugar! While you’re at it, I suggest trying other one bowl recipes like my olive oil banana bread, oatmeal raisin chocolate chip cookies, or sprinkle chocolate chip cookies. Follow along my post for step-by-step photos and the perfect classic chocolate chip cookie recipe!
Why You’ll Love This Recipe
- Effortless and Mess-Free – This one-bowl chocolate chip cookie recipe makes baking simple—just melt, mix, and bake without extra dishes to wash! Plus, you mix this recipe by hand, so there’s no need for a hand mixer or electric mixer!
- Perfectly Chewy Texture – With a blend of brown sugar and butter, these cookies strike the ideal balance between soft centers and crisp edges.
- Always Satisfying – Whether you’re craving soft, chewy cookies or something with a little crisp on the edge, these cookies hit the spot every time.
Ingredients
- All-Purpose Flour – Flour gives structure to your cookies, balancing fat and sugar for a chewy texture. Fluff it before scooping to avoid dense cookies.
- Granulated Sugar – This adds sweetness and helps the cookies spread for crisp edges. Whisk it well with butter to avoid a grainy texture.
- Light Brown Sugar – Packed with molasses, brown sugar adds chewiness and rich flavor. Pack it tightly for accurate measuring. You can use dark brown sugar if you’re in a pinch!
- Eggs – Eggs bind the dough and add richness. Use room-temperature eggs for a smooth, well-mixed dough.
- Baking Soda – Baking soda helps cookies spread and gives them a chewy texture. Ensure it’s fresh for the best results!
- Kosher Salt – A pinch of salt enhances the sweetness and balances flavors. Adjust slightly if using table salt.
- Unsalted Butter – Melted butter adds moisture and richness. Let it cool slightly to keep the dough smooth for these one bowl chocolate chip cookies.
- Vanilla Extract – Vanilla enhances the cookie’s flavors. Pure vanilla extract is always worth it for the best taste!
- Semi-Sweet Chocolate Morsels – These are the stars of the show, giving rich, melty pockets of chocolate. Save some to press on top before baking.
- Flaky Sea Salt – A light sprinkle on top contrasts the sweetness in these chewy chocolate chip cookies.
Substitutions
- Swap Dark chocolate for Semi-Sweet Chocolate Chips – If you prefer a richer flavor, use dark chocolate morsels instead of semi-sweet for a more intense chocolatey bite. You could also add white chocolate chips!
- Use Coconut Sugar Instead of Granulated Sugar – For a more natural sweetness with a hint of caramel flavor, try swapping granulated white sugar for coconut sugar.
Additions
- Add Chopped Toasted Nuts – Fold in ½ cup of toasted pecans or walnuts for added crunch and depth of flavor.
- Mix in Shredded Coconut – For a fun twist, add ½ cup of sweetened shredded coconut to the dough to give the cookies a chewy, tropical taste!
Step by Step Instructions
Prep and Melt the Butter: Preheat your oven to 350°Fahrenheit (176°Celsius). Line a cookie sheet with parchment paper and set it aside.
In a large microwave-safe mixing bowl, melt ¾ cup (1.5 sticks) unsalted butter in 20-30 second intervals. Stir in between until fully melted and let it cool slightly.
Mix the Sugars and Wet Ingredients: Whisk 1 cup light brown sugar and ¼ cup granulated sugar into the melted butter until smooth. Add 1 large egg and 2 egg yolks. Whisk until the mixture becomes creamy. Stir in 2 teaspoons vanilla extract.
Add the Dry Ingredients: Add 1 ½ cups all-purpose flour, ¾ teaspoon baking soda, and ¾ teaspoon kosher salt to the same bowl. Use a spatula to fold everything together until fully combined and no dry streaks remain.
Fold in the Chocolate Chips: Gently fold in 1 cup of semi-sweet chocolate morsels, ensuring even distribution.
Chill, Shape, and Bake: (Optional) Chill the dough for 30 minutes for easier handling. Scoop dough balls (1-2 tablespoons each) onto the prepared baking sheet, leaving space for spreading. Press the remaining ¼ cup of chocolate chips on top of each dough ball.
Bake for 10 minutes. At the 6-minute mark, remove the tray and gently tap it on the counter to flatten the cookies slightly.
Finish and Serve: After baking, sprinkle a pinch of flaky sea salt on top of each cookie. Let the cookies cool on the sheet for 10 minutes before transferring to a cooling rack.
Expert Tips and Notes
- Chill the Dough for Extra Chewiness – Even though it’s optional, chilling the dough for at least 30 minutes allows the flavors to meld and gives the cookies a thicker, chewier texture.
- Underbake Slightly for Gooey Centers – To get perfectly soft and gooey cookies, take them out of the oven when the edges are golden but the centers still look slightly underdone—they’ll firm up as they cool!
Serving Suggestions
- Classic and Warm – Serve these cookies slightly warm, straight from the oven, with a glass of cold milk for that timeless, cozy combo.
- Ice Cream Sandwiches – For a fun twist, sandwich a scoop of vanilla or chocolate ice cream between two cookies for a decadent homemade ice cream sandwich!
- Crumbled Over Ice Cream – Crumble the cookies over a bowl of your favorite ice cream for an easy and delicious dessert topping.
- Dipped in Chocolate – For an extra indulgent treat, dip half of each cookie in melted dark or milk chocolate and let them set before serving.
Storage Instructions
- Room Temperature – Store baked cookies in an airtight container for up to 5 days. A slice of bread in the container helps keep them soft!
- Freezing Baked Cookies – Freeze baked cookies by placing them in a single layer on a baking sheet and freezing for 1-2 hours. Transfer to a freezer-safe bag or container and store for up to 3 months. Thaw at room temperature or microwave for a few seconds to enjoy warm.
- Freezing Cookie Dough – For frozen dough, scoop the dough into balls and place them on a lined baking sheet. Freeze for 1-2 hours, then transfer to a freezer-safe bag. The dough can be frozen for up to 3 months. Bake from frozen by adding an extra minute or two to the baking time.
Did you try this recipe? I’d love to see it! Tag @onebowlbakery on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
One Bowl Chocolate Chip Cookies (One-Bowl Recipe)
Equipment
- Microwave-safe mixing bowl (large)
- Whisk
- Spatula
- Cookie scoop or spoon
- Parchment paper
- Cookie sheet
Ingredients
- ¾ cup (1.5sticks) unsalted butter
- ¼ cup (55g) granulated sugar
- 1 cup (156g) light brown sugar
- 1 large egg room temperature
- 2 large egg yolks room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups (221g) all-purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 ¼ cups (212g) semi-sweet chocolate morsels 1 cup for the dough, ¼ cup for topping
- Flaky sea salt for sprinkling on top
Instructions
Prep the Oven and Pan:
- Preheat your oven to 350°Fahrenheit (1176°Celsius). Line a cookie sheet with parchment paper.
Melt the Butter:
- In a large microwave-safe mixing bowl, add ¾ cup (1.5 sticks) of unsalted butter. Microwave in 20-30 second intervals until melted, stirring in between. Let cool for a minute.
Make the Dough:
- Add 1 cup light brown sugar and ¼ cup granulated sugar to the melted butter. Whisk until smooth.
- Whisk in 1 large egg and 2 egg yolks until creamy. Stir in 2 teaspoons vanilla extract.
- Directly into the same bowl, add 1 ½ cups all-purpose flour, ¾ teaspoon baking soda, and ¾ teaspoon kosher salt. Use a spatula to fold everything together until no dry streaks remain.
- Gently fold in 1 cup of semi-sweet chocolate morsels.
Chill the Dough (Optional):
- Cover the bowl and refrigerate for 30 minutes for easier handling and better flavor.
Shape the Cookies:
- Using a cookie scoop or spoon, portion out 30 dough balls (about 1-2 tablespoons each) onto the prepared cookie sheet. Press the remaining ¼ cup of chocolate chips on top of each dough ball.
Bake the Cookies:
- Bake in the preheated oven for 10 minutes. At the 6-minute mark, remove the tray and gently tap it on the counter to flatten the cookies slightly.
Cool and Serve:
- After baking, sprinkle a pinch of flaky sea salt on top of each cookie.
- Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack. Enjoy!
Delicious recipe! I don’t bake often and I loved how easy this recipe is and that it can be made in just one bowl!