Description
This one-bowl, no-chill chocolate chip cookie recipe is quick, simple, and foolproof! Perfect for when you’re craving homemade cookies without the wait. They bake up soft in the middle, slightly crisp on the edges, and loaded with melty chocolate chips!
Ingredients
Units
Scale
- 1/2 cup (1 stick) unsalted butter (melted)
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup chocolate chips (semi-sweet or milk chocolate)
Instructions
- Preheat & Prepare:
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Mix the Wet Ingredients:
- In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.
- Stir in vanilla extract and egg, mixing until combined.
- Add the Dry Ingredients:
- Sift in flour, baking soda, and salt.
- Mix until just combined (don’t overmix).
- Fold in the Chocolate Chips:
- Gently stir in chocolate chips.
- Scoop & Bake:
- Scoop tablespoon-sized dough balls onto the baking sheet, spacing them 2 inches apart.
- Bake for 9–11 minutes, or until the edges are golden brown but the centers are slightly soft.
- Cool & Enjoy:
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- For extra chewiness: Use an extra egg yolk.
- For crispy cookies: Bake 12–14 minutes instead of 9–11.
- For bakery-style cookies: Chill the dough for 30 minutes before baking.
- Storage: Keep in an airtight container at room temp for up to 5 days or freeze for later!
Nutrition
- Calories: ~160
- Sugar: ~12g
- Sodium: ~90mg
- Fat: ~8g
- Saturated Fat: ~5g
- Carbohydrates: ~20g
- Fiber: ~1g
- Protein: ~2g
- Cholesterol: ~20mg