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Best Soft One-Bowl Chocolate Chip Cookies

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!
Course Cookies, Dessert
Cuisine Dessert
Keyword Best Chocolate Chip Cookies, Easy Chocolate Chip Cookies
Prep Time 30 minutes
Cook Time 9 minutes
Chill Time 1 hour
Servings 28 cookies
Author Stephanie Simmons

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!