Chocolate Chip Cookies: Chewy, Easy, One Bowl
Chewy chocolate chip cookies with crisp edges and soft centers, made in one bowl with no mixer. The classic recipe with tips for perfect texture.
Published
- Prep
- 15 min
- Cook
- 11 min
- Total
- 26 min
- Servings
- 18
These chewy chocolate chip cookies use melted butter, so there’s no mixer and no waiting for butter to soften. More brown sugar than white keeps them chewy.
Ingredients
- 115 g (½ cup) butter, melted
- 100 g (½ cup) brown sugar
- 50 g (¼ cup) white sugar
- 1 egg
- 1 tsp vanilla extract
- 190 g (1½ cups) all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 170 g (1 cup) chocolate chips or chopped chocolate
Instructions
- Heat the oven to 180 °C (350 °F) and line two trays with baking paper.
- Whisk the melted butter with both sugars until glossy, then whisk in the egg and vanilla.
- Add the flour, baking soda and salt and stir until just combined. Fold in the chocolate.
- Scoop 2-tablespoon balls onto the trays, spaced 5 cm (2 inches) apart.
- Bake for 9–11 minutes, until the edges are golden and the centers still look slightly underbaked.
- Cool on the tray for 5 minutes, then move to a rack.
Nutrition per serving
- kcal
- 165
- Protein
- 2 g
- Carbs
- 22 g
- Fat
- 8 g
Tips
- Chill the dough for 30 minutes for thicker cookies with deeper flavor.
- Take them out while the centers look soft; they firm up as they cool.
- Nutrition is per cookie.
