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!

Course Dessert

Cuisine Cookie

Prep Time 10

Cook Time 12

Total Time 22

Servings large cookies

Calories 254kcal

Author Melissa Rose

Ingredients

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!

Instructions

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 ½ cup unsalted butter 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 ½ cup light brown sugar and ¼ cup granulated sugar and use a spatula to stir until combined. If mixture is steaming, allow to cool for 1-2 minutes.
Stir in 1 large egg and 1 teaspoon vanilla extract. Next, mix in ¼ teaspoon baking soda, ¼ teaspoon baking powder, and ¼ teaspoon salt.
Add in 1 ¼ cups all-purpose flour 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!

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