These are fairly basic chocolate chip cookies made easier by being able to prepare them in one bowl. Our preference for this recipe is to use a large, microwave-safe bowl, although you can melt the butter in a saucepan and proceed from there. For the chocolate, we have chosen to use classic semisweet chocolate morsels and nuts; see Tips for substitutions.
Image: Peter Muka
One-Bowl Chocolate-Chip Cookies
Author: Dédé Wilson
Makes: Makes about 18 cookies
- ½ cup (1 stick) unsalted butter
- ⅔ cup firmly packed light-brown sugar
- ⅓ cup sugar
- 1 teaspoon vanilla extract
- 1 large egg, at room temperature
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (6 ounces) semisweet chocolate chips/morsels
- ½ cup chopped, toasted walnuts or pecans (optional)
- Position racks in upper and lower third of oven. Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Melt butter in large microwaveable bowl. Whisk in brown sugar, sugar, vanilla and egg until combined and smooth. Switch to a large rubber spatula and fold in the flour, baking soda, salt, morsels and nuts, if using.
- Drop dough by 2 tablespoonful amounts spaced about 2 inches apart on prepared pans.
- Bake for about 10 to 13 minutes or until edges have just begun to turn golden brown and the centers are a bit lighter in color and still a little soft to the touch. They will firm up upon cooling. Place sheets on racks to cool cookies completely.
- Store cookies in single layers separated by parchment in airtight containers at room temperature for up to 4 days.
- The nuts are optional and you could certainly substitute milk-chocolate morsels, white chocolate or even an equivalent amount of hand-cut chocolate chunks for a more upscale look.
- The dough can be made ahead and refrigerated overnight or up to 2 days. You may also freeze dough up to 1 month; defrost in refrigerator overnight before proceeding. Note that chilled dough will take a few minutes longer to bake.
- We like to use a #40 Zeroll scoop to form the cookies as it makes for a very uniform batch, which helps with yield as well as roundness and appearance.
I just made these for an impromptu pot luck at the neighbors. I used dark chocolate chips and they are delicious. Besides the easy clean-up of this recipe, it’s great because it makes a lot less batter (I think roughly half) of the traditional Toll House recipe. Perfect amount of cookies without having to bake tray after tray of cookies — and have too many lying around the house, ending up on my hips, etc.
Liz, thank you for the post. Easy clean up is the added boon to a tasty recipe. Nestlé will be celebrating the 75th anniversary of the semisweet chocolate morsel this year, so stay tuned for lots of great info and recipes.
When it is not posted on what kind of flour to use, does that mean I can use either bleach or unbleach flour?