Go Back
Chocolate Chip Cookies
Print Recipe

One Bowl Chocolate Chip Cookies

Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes

Ingredients

  • ¾ cup unsalted butter melted – Melted butter = chewy cookies.
  • ¾ cup brown sugar – Adds moisture and that caramel vibe.
  • ½ cup white sugar – Helps with crisp edges.
  • 1 large egg + 1 egg yolk – Extra yolk = extra obsession.
  • 1 tbsp vanilla extract – Don’t be shy. Flavor matters.
  • 2 cups all-purpose flour – Spoon and level don’t freestyle.
  • ½ tsp baking soda – Lift without turning cakey.
  • ½ tsp salt – Makes chocolate pop.
  • 1½ cups chocolate chips or chunks – Measure with love.

Instructions

  • Preheat and prep
  • Preheat your oven to 175°C / 350°F. Line a baking sheet with parchment paper. This is future-you insurance.
  • Mix butter and sugars
  • In one large bowl, whisk melted butter, brown sugar, and white sugar until smooth and glossy. It should look rich and slightly thick.
  • Add eggs and vanilla
  • Whisk in the egg, egg yolk, and vanilla. Mix until fully combined. At this point, it should smell dangerously good.
  • Add dry ingredients
  • Sprinkle in flour, baking soda, and salt. Stir gently until just combined. Stop as soon as you don’t see dry flour. Overmixing is the villain here.
  • Fold in chocolate
  • Add chocolate chips and fold them in evenly. Sneak a few extra on top if you’re smart.
  • Scoop and space
  • Scoop dough into balls (about 2 tablespoons each). Place them on the baking sheet with room to spread—cookies need boundaries.
  • Bake
  • Bake for 10–12 minutes until the edges are lightly golden and the centers look slightly underdone. That’s the magic moment.
  • Cool briefly (or not)
  • Let cookies rest on the pan for 5 minutes, then transfer to a rack. Or eat one warm and live your truth.