TRULY the easiest chocolate chip cookies!

Not only are these the easiest chocolate chip cookies I’ve ever made, they are among the best (and it’s a one bowl cookie recipe too)!

do we really need another chocolate chip cookie?

At last count, I found over a dozen chocolate chip/chunk recipes here. So one could argue that, no, we probably don’t need another. But. I’m easily drawn in by catchy headlines, so when I saw The Kitchn post a recipe claiming it was “hands-down” the best, you can believe I clicked, read and baked.

remember when there was just one chocolate chip cookie recipe?

We’ve come a long way from the “back of the bag” recipe, haven’t we? It seemed like that was the just-fine-go-to-never-fail chocolate chip cookie recipe that we all collectively agreed was GOOD ENOUGH for years.

Now there are thousands of recipes – with almost as many variations – to choose from. Not to mention vegan, gluten free, sugar free, no bake, single serve and more.

when did chocolate chip cookie recipes get complicated?

And somewhere along the way even the process of baking those cookies got a major overhaul. Brown the butter. “Rest” the dough. Bang the pan. Top with flaky sea salt. And never EVER use chocolate chips – chopped chocolate only, please.

so what’s so special about this recipe?

What compelled me to try these cookies was that Kitchn article, in which the author extols the virtues of what sets this recipe apart. That the technique is simple, yet results in a perfect cookie that hits all the notes. That it requires no fancy ingredients or equipment. That you don’t need to get butter to room temperature. And that it is a one bowl chocolate chip cookie recipe.

In short? This is an insanely easy chocolate chip cookie recipe that DELIVERS.

what’s in these cookies?

As you can see, this is a VERY basic ingredient list:

unsalted butter
flour
baking powder
baking soda
kosher salt
light brown sugar
granulated sugar
eggs
vanilla
semi-sweet chocolate
flaky sea salt

what’s the big deal about chocolate chips?

The reason chocolate chips get so much hate in most cookie recipes is for the very reason that they were once considered so clever. That is, they don’t melt, due to the stabilizers designed to help them keep their perfect shape even after baking. So each bit of chocolate feels and tastes exactly the same (you can read this article to learn more).

Whereas chopped chocolate melts during the baking process, creating irregular pools and (theoretically) a much more enhanced experience.

It’s hard to argue with the virtues of a shelf-stable bag of chips that requires nothing more than pouring them into the batter. But I’m going to push back on this and suggest – if you’ve never tried it before – chopping up a bar of chocolate instead. It really does make a difference and takes about 1 – 2 minutes of extra time!

how do you make them?

Again, the simplicity of the ingredients AND the process are big wins for me with this recipe. Place a heatproof bowl containing the butter over a pan of barely simmering water. Once melted whisk in the sugars, egg and vanilla. Fold in the dry ingredients, followed by the chopped chocolate. Scoop onto baking sheets, top with some flaky sea salt (if you like) and bake!

do you REALLY need to let the cookie dough rest before baking the cookies?

I’ve always been skeptical about the “need” to rest the cookie dough prior to baking. I’ve chilled and frozen dough in the past when it’s a very soft texture, to avoid too much spreading in the oven. But I never understood why one would need to do this for a “scoopable” dough that looks ready to go. This article dives deep into the science behind it, but basically you really, really do want to rest those precious scoops. The rest allows the flour and sugar to absorb the moisture from the butter and eggs, and results in chewy centers, crispy edges and more browning and caramelization.

I gave these cookies an overnight stint in the fridge, but even an hour will make a difference!

Aside from the chocolate, you probably have everything you need to make these cookies right now. Give them a try and see what you think – and let me know!

The Easiest Chocolate Chip Cookies!

sherisilver

One bowl, no special equipment and no fancy ingredients!

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Course Dessert

Servings 12

Calories 280 kcal

Equipment

• Sheet pan
• pre-cut parchment sheets
• whisk
• rubber spatula
• large cookie scoop
• wire rack
• cookie spatula

Ingredients

  

1x2x3x

• 8 tablespoons unsalted butter
• 3/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups + 2 tablespoons all purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 6 ounces bittersweet chocolate, chopped
• flaky sea salt, for sprinkling (optional)

Instructions

 

• Line a baking sheet with parchment paper.
• Place the butter in a large heatproof bowl set over a pan of barely simmering water. Let the butter gently melt, stirring occasionally. When it is almost completely melted remove the bowl from the heat.
• Add both sugars to the butter and whisk to blend. Add the egg and vanilla and whisk again. Add the dry ingredients and use a rubber spatula to fold them in. Add the chopped chocolate and fold once more, being careful not to overmix. Chill the dough for 5 minutes.
• Use a large cookie scoop (measuring 3 tablespoons) to scoop the dough onto your prepared baking sheet. Cover with plastic wrap and chill in the fridge for at least one hour, or up to overnight.
• Preheat the oven to 360 degrees and line a second baking sheet with parchment paper.
• Divide the cookie scoops evenly between both baking sheets and sprinkle with the flaky sea salt if using. Bake till the tops of the cookies are just lightly golden but still soft in the center, about 10 minutes. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

Notes

1. This recipe is slightly adapted from the original, found here.
2. You can double this recipe to make 2 dozen cookies.

Nutrition

Serving: 1gCalories: 280kcalCarbohydrates: 37gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 35mgSodium: 229mgPotassium: 123mgFiber: 2gSugar: 23gVitamin A: 260IUCalcium: 42mgIron: 2mg

Keywords chocolate chip cookies, cookies, one bowl recipes

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About the author

Sheri Silver

Sheri Silver is a New York-based food photographer and recipe developer who has been cooking and baking for over 30 years. She works with brands, authors and restaurants to create recipes that are as beautiful as they are foolproof - and every recipe on this blog has been made, tweaked and eaten in her own kitchen.

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