One Bowl Chocolate Chip Cookies (One-Bowl Recipe)
Looking for a no-fuss chocolate chip cookie recipe? Try these One-Bowl Chocolate Chip Cookies with melty chocolate and flaky sea salt.
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!
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!
Use a Cookie Scoop: Use a cookie scoop to get equally portioned balls of dough for the perfect chocolate chip cookies!
Use a Kitchen Scale: The best tip I have is to use a kitchen scale when baking. Trust me, it makes all the difference. You'll get the best homemade chocolate chip cookies by following my favorite recipe and using a scale.
Did you bake this recipe?Leave a comment and a review! below and tag @onebowlbakery on socials!