One-Bowl Chocolate Chip Cookies

Name: One-Bowl Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 57 min
Yield: 24 cookies
Cuisine: American
Ingredients: 1 cup unsalted butter (melted and slightly cooled); 1 cup brown sugar (packed); 1/2 cup granulated sugar; 2 large eggs (room temperature); 2 tsp vanilla extract; 2 3/4 cups all-purpose flour (spooned and levelled); 1 tsp baking soda; 1/2 tsp salt; 2 cups semi-sweet chocolate chips

57 min 24 cookies Facile

Toutes les recettes

Easy, no-mixer chocolate chip cookies made in one bowl for minimal cleanup.

Préparation

15 min

Cuisson

12 min

Total

57 min

Portions

Difficulté

Facile

These one-bowl chocolate chip cookies are a game-changer for anyone short on time or without a stand mixer. By melting the butter, you can easily whisk everything together in a single bowl, reducing cleanup while still achieving delicious, chewy cookies. Perfect for spontaneous baking sessions or when you're craving something sweet with minimal effort.

Ingrédients

Portions

For the cookies

Instructions

Preheat the oven

Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper.

Astuce de chef : Parchment paper prevents sticking and makes cleanup easier.

Mix wet ingredients

In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.

Astuce de chef : Ensure butter is not too hot to avoid cooking the eggs.

Add eggs and vanilla

Add the eggs and vanilla extract to the sugar mixture, whisking until fully combined.

Astuce de chef : Room temperature eggs mix more easily into the batter.

Combine dry ingredients

Add the flour, baking soda, and salt to the wet ingredients. Stir with a spatula until just combined.

Astuce de chef : Do not overmix to keep cookies tender.

Fold in chocolate chips

Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the dough.

Astuce de chef : Reserve a few chips to press on top of the cookies before baking for a visually appealing finish.

Chill the dough

Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes.

Astuce de chef : Chilling helps the cookies hold their shape and enhances flavour.

Scoop and bake

Scoop 1 1/2 tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart. Bake for 10-12 minutes or until the edges are golden brown.

Astuce de chef : Cookies will continue to set as they cool.

Cool the cookies

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

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Trucs & astuces

<ul><li>Use room temperature eggs for better mixing.</li><li>Chill the dough for 30 minutes for thicker cookies.</li><li>Line baking sheets with parchment for easy cleanup.</li></ul>

Suggestions de service

Serve these cookies warm with a glass of milk or alongside a scoop of vanilla ice cream for an indulgent treat. They pair well with coffee or tea, making them a great afternoon snack. Store any leftovers in an airtight container at room temperature for up to a week or freeze the dough balls for up to three months, ready to bake anytime.

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