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.
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.
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.
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.
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!
One Bowl Soft Chocolate Chip Cookies
Equipment
- 1 large bowl
- 1-2 large baking sheet
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 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
Nutrition
Updated January 4, 2018
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!🥰
Hi Betty, thanks so much, and I am so glad your grandson’s baseball team likes them too! Take care and have a wonderful week.
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!!!
Hi Iris, haha thanks, that’s ok you don’t have to love them all. At least your husband liked them. Take care!
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!
Hi Sheila, thanks so much, so glad your son enjoys them. Take care.
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.
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.
Made these cookies this evening. They were delicious! Love a softer cookie. Another great recipe. Thank you.
Hi Doreen, thanks so much, so glad you enjoyed them. Have a great weekend.
Does the butter have to be melted what do i do if i want less cookies
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.
thanks this was very helpful the recipe was Delicious and the cookies stayed soft
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!
Since we’re on lock down I made them last night. They are really good and not super sweet. Love them.
Hi Vanessa, thanks so much, glad you enjoyed them.
These cookies came out perfect! Everyone loved them and the best part is that they’re so easy to make!
Thanks!
Erika
Thanks Erika, so glad everyone liked them. 🙂
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.
Hi Judy, thanks so much so glad you enjoyed them.
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?
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.
does the recipe call for 1/2 cup of butter or 1 + 1/2 cup?
Hi Sarah, it’s 1/2 cup of butter. 🙂
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?
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.
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!
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.
Love it! I want it all!
Hi Lisa haha thanks so much.