My ultimate soft chocolate chip cookies are made in one bowl, with simple ingredients, and with little to no fuss at all. These thick cookies are crisp at the edges, soft and gooey in the centers, and loaded up with tons of chocolate chips! These are truly the best chocolate chip cookies that I have ever had, and they will disappear off the plate anywhere you take them.
What Makes these the Ultimate Chocolate Chip Cookies?
I’m glad you asked!
- One-Bowl – These cookies come together in one bowl! No need to separate your wet and dry ingredients first with these. I never do and they turn out beautifully every time.
- Short Chill Time – These cookies only need 1 hour of chill time – you don’t have to leave them in the fridge for hours and hours, or overnight. Win!
- Freezer Option – The cookie can be made, scooped into balls, and frozen for later! This way, you can have freshly baked chocolate chip cookies in the blink of an eye.
- Double the Chocolate – I used a mix of milk and semi-sweet chocolate chips in these cookies for double the chocolatey goodness! If you don’t want to use two kinds, just pick your favorite one.
- Amazing Taste + Texture – I use the perfect ratio of brown sugar to granulated sugar in this recipe to give these cookies the perfect soft and gooey texture and the most incredible classic chocolate chip cookie flavor.
Best Cookie-Making Tips:
First up, let’s cream that butter and sugar together! I always cream my butter on its own first first, and then add the sugar and cream it with the butter. The photo below on the left is what your mixture will look like if you stop mixing before the butter and sugar are truly creamed together – notice how you can still see the lumps of butter in the sugar? Not what we’re looking for. The photo on the right is what it should look like when you’re done – a cohesive mixture. Make sure to give this part of the process at least 1 minute or so.
And, here’s what the dough will look like after adding the eggs and vanilla, and then your dry ingredients – flour, salt, and baking soda. It will be a bit crumbly as you mix it, but keep mixing and it will come together into a nice dough!
Mix in your chocolate chips next! I used milk chocolate in the dough here, and then pressed some extra semi-sweet chips onto the dough balls before baking. If you’re only going to use one, I recommend going with all semi-sweet – the milk chocolate can be a tad too rich on it’s own.
Now, we chill the dough! It just needs 1 hour. While it’s chilling relax, preheat your oven, and line a few baking sheets with parchment paper or silicone baking mats. (I love silicone baking mats since they’re reusable – and you can pop them in the dishwasher for easy clean-up!)
Once chilled, scoop your dough into balls that are about 2 tbsp or 45-50 grams in size. Place a few inches apart on a lined baking sheet, and bake in your preheated 350 degree F oven.
The cookies will look a bit underdone when they come out – that’s normal! That’s what we want – they’ll set up as they cool, and they’ll have perfectly soft centers. Press a few extra chocolate chips on top in any bare spots at this point – and you can place a round cutter around the cookie and swirl it around to make your cookies perfectly round. It’s not necessary, but it is a fun trick!
(I like this round cutter set – you can use them for so many things including biscuits, cookies, donuts, and hand pies!)
Once your cookies have set up for a few minutes, sprinkle with a little flaky sea salt (optional, but highlyyy recommended!), and dive in! These cookies are sure to disappear off the pan in record time, no matter who you share them with. I hope you love these cookies as much as we do!
Happy baking!
Did you make this recipe? Leave a comment below letting us know how you liked it!
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Best Soft One-Bowl Chocolate Chip Cookies
Ingredients
- 2 sticks salted butter, softened at room temperature
- 3/4 cup brown sugar, packed
- 3/4 cup granulated sugar
- 1 and 1/2 tsp vanilla extract
- 2 large eggs
- 2 and 2/3 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 2 cups semi-sweet chocolate chips or a mix of semi-sweet and milk
- flaky sea salt for sprinkling on the cookies, optional
Instructions
- Make the Cookie Dough: Cream the softened butter in a large bowl, with an electric mixer on high speed. Add the sugars and mix until well creamed together with the butter (see photos above). Add the vanilla and eggs and mix until just combined. Add the dry ingredients and mix until a dough forms (it may be a bit crumbly at first, but keep mixing until it comes together - about a minute or so). Add the chocolate chips and mix until distributed through the dough.
- Chill: Cover the bowl with a clean kitchen towel and chill in the fridge for at least 1 hour, or up to 24 hours. If chilling longer than 1 hour, pre-scoop your dough balls so it isn't super hard to do later when the dough is super chilled.
- Bake the Cookies: Preheat your oven to 350 degrees F. Line a few cookie sheets with parchment paper or silicone baking mats. Scoop the chilled cookie dough into balls that are about 2 tablespoons or 45-50 grams each. Press a few extra chocolate chips into any bare spots in the dough balls. Place cookie balls a few inches apart on your prepared baking sheet.Bake for 9 minutes. The centers of the cookies will look a bit underdone when you take them out (but the edges should be set when you gently tap them), but this is normal! They'll set up to the perfect soft-baked texture as they cool. Let cookies cool on the baking sheet for about 5 minutes, then transfer to cooling racks to cool completely.
- Serve + Store: Enjoy once they've had the chance to cool for a bit on the baking sheet! Sprinkle with flaky sea salt, if desired. These are amazing when they're still warm and gooey from the oven. Store cooled cookies in an airtight container at room temp for 4-5 days. Warm them back up for a few seconds in the microwave to get that warm gooey texture back!
- Freezing Cookie Dough: Once you've got your dough scooped into balls, you can freeze them on a baking sheet, covered with a kitchen towel. Once frozen, transfer to an airtight freezer-safe container or freezer ziploc bags. Cookies can be stored this way for about 2-3 months, and can be baked straight from frozen! Follow the baking directions as listed above. This is a great option if you just want a perfect, gooey chocolate chip cookie from time to time, and not 28-30 cookies all at once!
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