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One Bowl Soft Chocolate Chip Cookies

These Soft Chocolate Chip Cookies are a fast and easy chocolate chip cookie recipe. All you need is one bowl and no chilling necessary. Full of mini chocolate chips makes these the best cookies!

Soft Chocolate Chip Cookies have become my new go to cookies. These full of chocolate chip cookies are gone in minutes. I have to say we are a cookie loving family, from shortbread, to sugar cookies to these applesauce cookies but my favorite has to be these Thick Peanut Butter Cookies.

Six chocolate chip cookies stacked.


 

Recipe Ingredients

  • Butter – softened
  • Brown sugar – light brown sugar
  • Egg – room temperature
  • Hot water
  • Vanilla – vanilla extract
  • Flour – all purpose flour at least 11% protein
  • Baking soda
  • Salt – if you use unsalted butter then add a little more salt
  • Chocolate chips – mini or regular – unsweetened or milk chocolate chips

To keep your cookies from spreading be sure to use a higher protein flour – 11-12%. 

Why use room temperature ingredients?

With cakes and other baking, it’s always better to use room temperature ingredients. So, take any cold ingredients out of the refrigerator an hour ahead of time or sooner if it’s cool in your kitchen. Room temperature ingredients blend easier, which will help to create a more tender baked good.

How to make One Bowl Chocolate Chip Cookies

In a large bowl beat together all the ingredients except the chocolate chips.

Mix the dough in a silver bowl.

Once combined then stir in the chocolate chips.

Add the chips to the dough.

Drop by spoonfuls on prepared cookie sheet. Bake until golden.

Cookie dough balls on a the baking sheet before baked.

Let cool on the pan 5 minutes then move to a wire rack to cool completely.

Baked cookies on the baking sheet.

Why add baking soda to cookies?

Baking soda helps cookies to rise while baking. Be sure to add the correct amount, because adding too little can cause flat, lumpy cookies, and adding too much can give the cookie a bitter taste.

How to tell if the baking soda is still active?

They say baking soda has an infinite shelf life, but if you have had it for a few years it might be time to test it to make sure it is still active enough.

To test baking soda, add half a teaspoon of vinegar to a cup of hot water, and stir in half a teaspoon of baking soda. If it produces a lot of bubbles, it’s still good, if not time for a new box.

Can the cookies be made ahead of time?

You can make the dough and keep it in the fridge for two to three days. The longer the dough is in the refrigerator the better the flavor will be.

Cookies on a the wire rack.

Substitutions

You can substitute with raisins, be sure to place the raisin in a bowl of boiling water for about 15-20 minutes this will plump them up. The reason for this is plumping the raisins up before baking makes sure that they don’t take any moisture away from the ingredients.

If you wish you could also use dark chocolate chips, milk chocolate chips or even butterscotch chips would be very tasty. Or why not substitute with chopped pecans, walnuts, hazelnuts or even almonds?

How can I ensure my cookies turn out soft?

Be sure not to overbake them; they should still look slightly underdone when you remove them from the oven.

How to store the chocolate chip cookies

The completely cooled cookies should be stored in an airtight container, they can be kept at room temperature for 5-6 days. I’m sure they won’t last that long though.

How to freeze the cookies

Freeze the completely cooled cookies in a freezer bag or container. They will keep for up to three months in the freezer.

If you wish you can also freeze the unbaked cookie dough. Place the cookie dough drops on a parchment paper lined baking sheet and freeze until firm, once firm transfer to a freezer bag or container.They can be baked without thawing, just bake them an extra couple of minutes. They will keep for up to two months in the freezer.

And of course I needed them fast. I didn’t have time to make my Mom’s refrigerated Thick Chocolate Chip Cookies so I decided to give her One Bowl Soft Chocolate Chip Cookies a try.

Four cookies stacked with one cut in half.

Needless to say these One bowl chocolate chip cookies were a big hit, fast and easy and so good. I hope they are a big hit with you too! Enjoy!

Six chocolate chip cookies stacked.

One Bowl Soft Chocolate Chip Cookies

Rosemary Molloy
One Bowl Soft Chocolate Chip Cookies, a fast and easy Chocolate Chip Cookie Recipe, made in one bowl, full of chips and no refrigerating the dough! Drop by spoonfuls and bake. 
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert, Snack
Cuisine American
Servings 25 cookies
Calories 107 kcal

Equipment

Ingredients
 
 

  • ½ cup butter room temperature
  • ¾ cup brown sugar (lightly packed)
  • 1 large egg room temperature
  • 1 tablespoon hot water
  • ½ teaspoon vanilla
  • cups all purpose flour (at least 11% protein)
  • ¼ teaspoon baking soda
  • 1 pinch salt*
  • ½ cup mini dark chocolate chips

*If you use unsalted butter then add ¼ teaspoon of salt.

    Instructions
     

    • Pre-heat oven to 350F/180C.  Line a cookie sheet with parchment paper.
    • In a large bowl beat together all the ingredients except the chocolate chips. Once combined then stir in the chocolate chips.  Drop by spoonfuls on the prepared baking sheet.  Bake for approximately 15 minutes or until golden.
    • Let cool on the pan 5 minutes then move to a wire rack to cool completely. Enjoy!

    Notes

    The completely cooled cookies should be stored in an airtight container, they can be kept at room temperature for 5-6 days. I’m sure they won’t last that long though.
    Freeze the completely cooled cookies in a freezer bag or container. They will keep for up to three months in the freezer.
    If you wish you can also freeze the unbaked cookie dough. Place the cookie dough drops on a parchment paper lined baking sheet and freeze until firm, once firm transfer to a freezer bag or container.
    They can be baked without thawing, just bake them an extra couple of minutes. They will keep for up to two months in the freezer.

    Nutrition

    Calories: 107kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 50mg | Potassium: 44mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 125IU | Vitamin C: 0.02mg | Calcium: 20mg | Iron: 0.5mg
    Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

    Updated January 4, 2018

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