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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 on a wire rack

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.

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. Once combined then stir in the chocolate chips.

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

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

how to make chocolate chip cookies


 

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.

Can I substitute with raisins?

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.

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.

Needless to say they were a big hit, fast and easy and so good.

soft chocolate chip cookies on a white dish

I know with the start of the New Year everyone or almost everyone is thinking “Diet”. When I first moved to Italy I never heard that word!

Italians just knew how to eat. Lots of veggies and fruits, meat 2 or 3 times a week, with some fish, cheese and eggs thrown in.

soft chocolate chip cookies on a wire rack

And of course your bigger meal is at noon with a light dinner. Dessert  once in a while, a cookie or two or a slice of crostata with a cup of coffee or tea in the afternoon.

No fast food, no frozen dinners and lots of homemade. I still like to live like this and I think it is really important.

I don’t believe in following the “new Diet” craze of the moment (unless of course you need to for health reasons). As the Italian says “all in moderation”. So why not have a Chocolate Chip Cookie or two? Enjoy!

up close chocolate chip cookie on a white dish
 
Cookies on a white bowl.

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 20 cookies
Calories 93 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
  • 1½ 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 350°.  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 prepared cookie 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: 93kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 10mg | Potassium: 52mg | Sugar: 9g | Vitamin A: 10IU | Calcium: 23mg | Iron: 0.6mg
    Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

    30 Comments

    1. 5 stars
      I have made dozens and dozens of these for my 18 yr old grandson’s high school baseball team! These cookies have made me the coolest Mimi ever!🥰

    2. 3 stars
      Rosemary, I love you and all your recipes, except this one. I tried. I love chocolate chip cookies. But these tasted a bit bland. Is it my taste buds? Maybe. My husband loves them!!!! I’m happy he does. I’m going to try another recipe for chocolate chip cookies. I’m sure I will find a wonderful one. You are amazing!!!

    3. 5 stars
      I love making this recipe for our son, he absolutely loves it. Not overly sweet, just right , fantastic easy recipe and they smell and look beautiful!

    4. 5 stars
      All I can say is FANTASTIC AND QUICK. Do you have anymore of these easy recipes for cookies? I love baking so many of your recipes, but sometimes I want it fast. Thank you. Happy Happy Holiday. Keep safe.

      1. Hi Joan, thanks so much. Here are a few more quick cookies https://anitalianinmykitchen.com/whipped-shortbread/ ,https://anitalianinmykitchen.com/supreme-chocolate-drop-cookies/ , https://anitalianinmykitchen.com/lemon-drop-cookies/ , https://anitalianinmykitchen.com/chocolate-chip-cookies/ . Take care.

    5. 5 stars
      Made these cookies this evening. They were delicious! Love a softer cookie. Another great recipe. Thank you.

      1. Hi Sam, the butter should be room temperature, soft but not melted. And since there is only one egg it is hard to half the recipe, although you could but lightly beating the egg and adding half of it along with half the ingredients to make less cookies. Although you could always freeze the cookies to eat later. Hope that helps.

        1. 5 stars
          thanks this was very helpful the recipe was Delicious and the cookies stayed soft

    6. 5 stars
      I really like “one bowl” recipes but I find it does work better if you whisk the dry ingredients together first, then beat the egg and the butter together and fold in. The recipe is great as is though!

    7. 5 stars
      Since we’re on lock down I made them last night. They are really good and not super sweet. Love them.

    8. 5 stars
      These cookies came out perfect! Everyone loved them and the best part is that they’re so easy to make!
      Thanks!

      Erika

    9. 5 stars
      I made these today. I have to admit my butter was frozen so I used 1/2 cup of melted butter. It took longer to bake than listed but that’s on me. They are really good, next time I will make exactly as listed. Thank you for a delish cookie.

    10. Can I make this exact same recipe, but with regular white sugar instead of brown? Would it still turn out mostly the same? If not, how would it be different?

      1. Hi Sameen, yes you can substitute white sugar for brown sugar, your cookies will just be a little crispier. Let me know how it goes.

    11. 4 stars
      This recipe is a little befuddling. I made them and tried one, and I can’t really detect any difference, taste and texture wise, to cookies with baking soda. Why is that?

      1. Hi Laura, well it really shouldn’t effect the taste although baking soda in cookies is used 1. to help make them fluffier and 2. when an acid ingredient (such as yogurt or butter milk) is included. So I guess it’s good no difference was made.

    12. 5 stars
      My goodness…what a perfect little bite of heaven! I just made these and they are by far the easiest, tastiest chocolate chip cookie ever. The whole family loved these. So impressed, I’m making them again this Sunday for a football party we’ve been invited to. Thanks for sharing this incredible recipe. I adore your site and have made several of your recipes already and am looking forward to some others. Nothing like good ole’ baking when it’s 22 degrees below zero! Thanks Rosemary!

      1. Hi Vicki, thanks so much, so glad you and your family enjoyed them. I know -22 is not fun (I was in Toronto the past couple of weeks) so all you can do is bake! Happy New Year.

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