The EASIEST chocolate chip cookies made in one bowl, no mixer required! Since we’re using melted butter, there’s no need to get out the electric mixer. Simply mix by hand & have warm cookies in under 20 minutes!
Why I love these one-bowl cookies:
- Melted butter: You don’t have to soften the butter. This recipe uses melted butter which means you can make them on the spot when the craving hits.
- No mixer: You don’t need a mixer and actually you should NOT use one. All you need is a bowl and spatula.
- No chilling: You don’t need to chill the dough because the last thing I want to do is wait 2 hours to make cookies.
- Bakery-style: This recipe makes 10-12 large bakery-style cookies, which means you only need to bake 1-2 trays!
- Giftable! They’re perfect for gifting (more on that later).
Psst! If you love these, try my chocolate chip cookie bars (no scooping!) or one giant chocolate chip cookie!
Tips & Tricks
- Consistency: Since we’re using melted butter, this is more of a wet dough that should be the consistency of a very loose playdoh. If your dough is too liquidy, you can add a few tablespoons of flour until it firms up (dough can vary based on the butter you use). The dough will also firm up as it sits, so you can let it sit on counter for a few minutes (or pop in fridge if it is really too runny).
- Flatten into thick discs: After scooping and rolling the dough balls, lightly flatten the tops into a thick disc. If you like puffier cookies, you can skip this step. But by flattening, you help the cookies flatten into a larger cookie.
- Reshape after baking, if wonky: Depending on your mix-ins, you may want to use a bowl or round cookie cutter (slightly larger than your cookie) to wiggle it back into a circle. You need to do this immediately after removing from the oven.
- Chop half the chocolate: by doing so, you’ll get more chocolate dust in every bite and it will also help the cookies spread a bit more!
Variations & Mix-Ins
This dough is super versatile and can be turned into lots of different flavors! This one bowl recipe is actually the base to my viral Kitchen Sink Cookies (Panera Copycat) and can be made into s’mores, peanut butter, or m&m variations!
Adding 1 cup of mix-ins per batch is a good starting point, then you can add more to your preference!
How to Make One Bowl Cookies
Step 1: Chop Half the Chocolate
Use a sharp knife to chop 1/2 cup of the chocolate chips (or chunks!) into small shards and slivers (set the other 1/2 cup of unchopped chunks aside). Set aside.
Step 2: Melt Butter & Add Ingredients
- In a medium-sized microwave-safe bowl, add the butter and cover with a paper towel (will help for splattering). Melt the butter for 30-60 seconds until all is melted (no chunks left). You want it hot; if you hear it “pop” then it’s most likely done.
- Pour melted butter in larger mixing bowl then add in granulated sugar and brown sugar; use a spatula to stir until combined. Mix in egg.
- Next, add in baking soda, baking powder, and salt and mix again.
- Add flour and mix until all the flour disappears into the dough. Lastly, add the 1/2 cup of chopped chunks and 1/2 cup of whole chunks into the dough and mix. Let sit for a minute or two to allow dough to set up a bit so it’s not too sticky.
Step 3: Scoop and Roll
Line a baking sheet with parchment paper. Scoop dough into 3-tablespoon-sized scoops then gently roll into your hands to create a ball. Flatten the tops so that they’re a thick disc vs. a round ball (see image below).
Tip: If you notice 2-3 chocolate chunks are stuck together, separate them before baking. This will allow the chocolate to be evenly dispersed and prevent the cookie from having a giant clump of chocolate in one spot.
Step 4: Bake
Bake at 350 degrees for 10-12 minutes. You want them to be slightly brown on top and look slightly underbaked (my oven was perfect at 11 minutes). Remove from oven and place entire pan on a cooling rack. Allow the cookies to cool on the hot pan for 10-15 minutes before removing them. This will allow them to finish baking on the hot pan. Once cooled, use a spatula to transfer them to a wire cooling rack.
Freeze or Gift
Freshly baked cookies or frozen cookie dough is the perfect thing to keep in the freezer, or to gift to a friend! When baking from frozen, cookies will need closer to 12-16 minutes to bake. I’ve got 7 Easy Cookie Packaging Ideas if you need more inspo!
And as a gift to you, you can download my free printable cookie tags to help you gift them!
Frequently Asked Questions:
How big will these be?
If you follow the instructions, flatten them into thick discs, and use a 3-tablespoon-sized scoop, your cookies should end up being around 3.5 inches. This can vary based on how ovens bake and the pan you use (i.e. using a light metal vs. dark metal pan will affect how your cookies spread).
One Bowl Chocolate Chip Cookies
The EASIEST chocolate chip cookies made in one bowl, no mixer required! Since we're using melted butter, there's no need to get out the electric mixer. Simply mix by hand & have warm cookies in under 20 minutes!
- ½ cup unsalted butter you will be melting this
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 ¼ cups all-purpose flour (not packed, just scooped and leveled with a knife)
- 1 cup chocolate chips I like to chop half so the cookies spread more, but it's totally optional!
Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Preheat oven to 350°F.
If desired, chop half of the chocolate chips (½ cup); this disperses the chocolate & allows the cookies to spread a bit more.
In a medium-sized microwave-safe bowl, add the unsalted butter (½ cup) and cover with a paper towel (will help for splattering). Melt the butter in the microwave for 30-60 seconds until all is melted (no chunks left).
Add in light brown sugar (½ cup) and granulated sugar (¼ cup) and use a spatula to stir until combined. If mixture is steaming, allow to cool for 1-2 minutes.
Stir in egg (1 large) and vanilla extract (1 teaspoon). Next, mix in baking soda (¼ teaspoon), baking powder (¼ teaspoon), and salt (¼ teaspoon).
Add in all-purpose flour (1¼ cups) and mix until all the flour disappears into the dough. The dough WILL be wet and sticky, this is normal.
Mix in all chocolate chips (½ whole and ½ cup chopped). Allow dough to sit for 1-2 minutes to slightly set so it's not as sticky.
Line a baking sheet with parchment paper. Scoop dough into 3-tablespoon sized scoops then gently roll into your hands to create a ball.
For a thinner cookie, flatten the tops so that they're a thick disc vs. a round ball. For thicker, cakier cookies, keep in ball shape.
Bake at 350°F for 10-12 minutes. You want them to be slightly brown on top and look slightly underbaked (my oven was perfect at 11 minutes).
Remove from oven and place entire pan on a cooling rack. Allow the cookies to cool on the hot pan for 10-15 minutes before removing them. This will allow them to finish baking on the hot pan. Once cooled, use a spatula to transfer them to a wire cooling rack. Enjoy!
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Becki Johnson says
Just made them. Super easy and yummy 😋
So glad that you found this recipe easy and delicious Becki!
Thank you for taking the time to leave a review, I appreciate it.
Lily G says
Just like all of the other recipes of yours I’ve tried, I love this one so much, thank you! This easy recipe makes the most perfect & delicious cookies every time. I’m so glad this is your August baking challenge so I had an excuse to make the recipe again and tag you on insta this time!!
Thank you Lily, for posting your review and for taking part in the baking challenge.
I appreciate it.
I loved these! I was initially attracted to the recipe because they were so quick and easy with pretty minimal ingredients. I was a bit skeptical because the dough is not a typical cookie dough—it was very sticky, but did get better as it sat. I added about a tablespoon extra flour to help it out. They turned out so good, though! Crispy on the edges and gooey in the center. Really the perfect recipe for when you’re looking for a quick and delicious cookie!
Glad that you were able to adjust the recipe for your baking Kayla. Thank you for taking the time to leave a review, I appreciate it.
Easy recipe, makes the perfect amount of cookies! I’ve never chopped my chocolate chips before and this added step really helps the distribution of the chocolate and enhanced the cookies so much! Loved it!
So glad that you loved these cookies Allie!
I am glad that you tried it with the chopped chocolate chips!
Megan Crabtree says
I love this recipe a lot!! I did the smore’s option with marshmallows, graham crackers, and choc chips. My family ate all of them! These were very easy and really do only require one bowl. Will be using this recipe again!
So glad that you and your family loved these cookies Megan!
I appreciate you leaving a review.
So soft and chewy . I usually add some pudding to mine . I may try that with the next batch !
You will have to let me know if you do and how it turns out Alida.
Thanks for taking the time to leave a review.
Literally the best cookies ever. My family loved them and also the kitchen ink add ins!!! Love the quickness
So glad that you and your family enjoyed the cookies!
Thank you for taking the time to leave a review!
Awesome recipe! I have made the kitchen sink cookies (amazing) and tried the s’mores combo for the August baking challenge. One thing I will do differently when I make the s’mores recipe again is just press the marshmallows onto the tops of the cookies rather than mix it in with the graham crackers and chocolate chips. Some of the marshmallows that were in direct contact with the pan somewhat caramelized, so I think I would’ve just been better off putting them on top as those marshmallows ended up perfect.
Thank you for participating in the Baking Challenge Kathryn!
That’s a great idea for your marshmallows too, you will have to let me know how they turn out when you try it!
So easy, so delicious! I made the s’mores variation, and let me tell you- everyone loved them! 11 minutes in the oven with 15 resting on the baking sheet was perfect for a bigger cookie.
So glad that you enjoyed these cookies Luciana!
Mary Pearson says
Found this recipe as part of the August Baking Challenge. It’s a super easy recipe for a quick batch of chocolate chip cookies! Love that you use melted butter and love how these cookies spread out!
Thank you for taking part in the August baking challenge Mary! I am so glad that you enjoyed the recipe and the cookies!