Description
An actually easy chocolate chip cookie recipe made in one bowl, for when you want cookies but need them quickly!
Ingredients
- 8 tablespoons (113 grams) unsalted butter, melted
- 1/3 cup (85 grams) packed light or dark brown sugar
- 1/4 cup (50 grams) granulated sugar
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon baking soda
- 1 large egg
- 2 teaspoons vanilla extract
- 1-1/3 cups (160 grams) all-purpose flour
- 3/4 cup (130 grams) mini chocolate chips
Instructions
- Preheat the oven to 350ºF, and place an oven rack in the middle part of the oven. Line a baking sheet with parchment paper (see note).
- In a large bowl, whisk together the melted butter, brown sugar, granulated sugar, salt, and baking soda. Let sit for 30 seconds to allow the sugar to start dissolving, then whisk again.
- Whisk in the egg and vanilla until the sugar is melted and the mixture is lightened, 30 to 60 seconds.
- Fold the flour nearly all the way in, then fold in the chocolate chips.
- Using a #30 (1-ounce) cookie scoop, portion the dough and roll into balls about 2 tablespoons in size,. Place the dough balls spaced evenly apart on the baking sheet.
- Transfer the baking sheet to the freezer to chill for 10 minutes.
- Bake on the middle rack for 12 to 14 minutes, until the cookies have just started to puff up, but are still slightly moist in the center. Be careful not to overbake, as they’ll continue to cook after coming out of the oven.
- Let the cookies cool on the baking sheets for 10 to 15 minutes before transferring them to a cooling rack.
Notes
You’ll need space in your freezer to fit a baking sheet. If you don’t have room in your freezer, you can place the baking sheet in your refrigerator for 15 minutes before baking.
These cookies can be baked on one baking sheet, which is what I often do, but the cookies can bump up against one another as they spread. If you want perfectly round cookies, divide the cookie dough evenly between two baking sheets and cook them on the middle and lower middle racks, rotating the pans halfway through baking. They may need an extra minute or two in the oven since the door will be open for a period of time while rotating.
This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half. See this Salt Guide for more information about how salt affects your cooking and baking.