The easiest (and softest + chewiest) chocolate chip cookies you will ever taste! This recipe makes a half-batch of cookies and requires only one bowl and no hand beaters/stand mixers. PLUS only 8 ingredients needed!
I know, I know. It’s supposed to be healthy January. But just hear me out on this one… (Warning. It’s a stretch.)
This recipe is not only the very chewiest and yummiest and perfectly crisp-on-the-outside-chewy-in-the-inside cookie recipe, BUT it’s also only for a half-batch. It makes one dozen cookies, instead of the typical two dozen. (Two dozen is the typical these days right? I mean what do you do with those recipes that call for 4+ dozen cookies when it’s not the holiday season?)
Therefore, because there are less cookies to be consumed, this recipes totally fits into healthy January. Less calories overall.
Okay. I told you it would be a stretch. But I really am so excited about this recipe. I’ve tested it at least half a dozen times to make it what I consider the perfect (unhealthy) chocolate chip cookies. Since we’ve already got the perfect healthy ones here. My overall goal with these cookies was to make them super simple, very quick to make, and with NO sacrifice of flavor! The first thing that required was one bowl. The next – no mixers.
Because currently the kitchen I am working in is a bit different than I’m used to. But no complaints here – I’m just thrilled I have a kitchen to work in 🙂 It has 2 (really one that’s usable) mixing bowls and no hand mixers. Luckily, the cookie addict in me was not to be deterred by those facts.
The other thing: I really, really, REALLY wanted for these cookies was to have no requirement for chilling, but you just can’t have it all. Or at least not with this recipe. 🙂 Melted butter gives cookies the absolute best texture ever (in my opinion), and because of that melted butter these cookies will spread like crazy without a good chilling. Best case – overnight. Because then you’ve also got the yummiest meld of flavors going on by then. But requirement – only one hour. Honestly though, chilling cookie dough always equates to more flavor – so it’s for the best anyways 🙂
Another thing you could do with these cookies is to brown the butter. But that would be extra dishes and less easy, so you decide on that step! If you love browned butter cookies, definitely brown the butter for this recipe.
Some more tips for these cookies:
- First off – good quality chocolate in these cookies makes all the difference! Grab a good quality chocolate bar to chop up into these cookies. I also mixed in a few regular chocolate-chips just for a difference in texture which is delicious, but feel free to just use one or the other. If you are just choosing one – totally chop up the chocolate! Two textures of chips are delicious as well as two types of chocolate (I love combining milk and dark).
- Next, soft sugar. Make sure the brown sugar is soft and not old and hard. Enough said there. Third, REAL butter. I don’t recommend margarine or other substitutes in this recipe.
- Fourth, pure vanilla extract. The imitation vanilla really does nothing, but a good pure vanilla makes a huge difference! Also if you’re ever able to find Mexican vanilla, that is my all time favorite cookie addition!
- Fifth, carefully measure the ingredients. It may sound silly, but with such a small batch precision is essential. When measuring the flour do not pack your measuring cup into a bag or bucket of flour – this packs in far more than you need. Instead, spoon and level the flour in.
- Sixth, make them pretty. I always like to stick a few more chunks or chips into the tops of the cookies right before baking to make them extra pretty. It takes just a few seconds and is well worth the effort. Plus this makes sure there is chocolate in every single bite – thus making an even tastier chocolate-chip cookie.
More cookie recipes:
- Bakery Style Chocolate Chip Cookies massive cookies
- Monster Cookies with peanut butter
- Coconut Oil Chocolate Chip Cookies healthier option
- Oatmeal Chocolate Chip Cookies reader favorite
- Snickerdoodles soft and chewy
- 1/3 cup salted butter
- 1/3 cup light brown sugar packed
- 3 tablespoons white sugar
- 1 teaspoon vanilla extract
- 1 large egg yolk*
- 3/4 cup white all-purpose flour NOT packed into the measuring cup
- 1/2 teaspoon baking soda
- 1/3 cup high quality milk-chocolate chunks + 2-3 tablespoons chocolate chips**
- In a large microwave-safe bowl, partially melt the butter in the microwave. (Just enough that you'll be able to easily mix it)
- With a spoon or a whisk, whisk in the brown sugar, white sugar, and vanilla extract (scale down or up to taste preference - I like a strong vanilla flavor) into the bowl of the butter.
Stir until completely smooth and then stir in the egg yolk.
- Measure the flour carefully making sure not to pack in the flour.
Stir in the flour and baking soda and mix well. The dough should pull away from the sides of the bowl. (If not, add a few more teaspoons of flour until a good dough is formed).
- Coarsely chop the chocolate bar and stir in the chunks and chocolate chips. Knead the chips into the dough. Alternatively use chocolate chips.
Place the dough in an airtight container and in the fridge for at least 30 minutes to 1 hour.
When ready to bake, set the oven temperature at 325 degrees F.
Roll balls of dough that are even and bake for 9-12 minutes or until lightly golden brown on top. Slightly under-baking these cookies will yield extremely soft and chewy cookies.
- Allow the cookies to continue to "bake" on the cookie sheet for 3 more minutes before removing to a cooling rack.
*Egg yolk MUST be large. Reserve the whites for another recipe or discard **For the chocolate chunks, I chopped a large, high quality chocolate bar and then added in additional chocolate chips for added texture/flavor. For additional notes, please refer to the last 2 paragraphs of this post.
To ensure you've measured the flour right: try baking just one cookie at the first. If the cookie spreads too much or more than you like, stir in a few more tablespoons of flour and test it again. Once you have the perfect consistency, bake the remaining cookies. Just an optional tip to test the amount of flour in your cookies and control the amount of "spread" 🙂