Hey all, this is one of my fave recipes on my site, a tasty one bowl chocolate chip cookies recipe! Who doesn’t love a good cookie, especially chocolate chip?
It took me a while to get this recipe the way I wanted it, but I don’t mind telling you it was a lot of fun. Chomping on chewy chocolate chip cookies to taste test is such hard work 😂. I wanted to get these cookies nice and chewy with a hint of crispiness to them too!
Essential Tools for One-Bowl Cookies
- Whisk
- Parchment paper
- Mixing bowl
- Saucepan
- 2.5 inch diameter Ice cream scoop
- Silicone Spatula
- Measuring Spoons
- Sieve
- Baking Tray
Ingredients
To make my easy small batch chocolate chip cookies you will need the following:
- Brown (and a little white) sugar – a higher ratio of brown sugar to white ratio helps to keep the cookie chewy as brown sugar contains more moisture than white
- Brown butter – melting the butter produces a more chewy cookie plus gives that unique brown butter flavour
- Baking Soda – to give the cookie a little rise but also contributes to a chewy texture and helps to create a coarser crumb
- Vanilla Extract – a good quality vanilla extract to give good flavour to the cookie
- Plain flour – I have used plain flour as the base for the cookies but you could use all-purpose also
- Dark & Milk chocolate – I have used both milk and dark chocolate (70% cocoa) as I love dark chocolate but if you don’t want a dark chocolate cookie, swap out to go all milk chocolate, you can substitute your favourite chocolate to make your own cookie!
How to Make One Bowl Chocolate Chip Cookies
Follow these simple steps to make these easy small batch chocolate chip cookies:
- Measure out all your ingredients and combine the sugars evenly
- Melt the butter gently in a saucepan over medium heat to create your brown butter. Do this gently and slowly as the butter can burn quickly and it will continue to brown once off the heat. Look out for the colour and the smell, it should turn golden brown colour and smell nutty when ready.
- Add the melted butter to the sugar to combine. Whisk together then add the egg and vanilla.
- Sift in the flour and baking powder and fold in gently until it comes together and creates a slightly sticky moist thick dough
- Fold in the chopped chocolate. I like to chop the chocolate in two different sizes so you get little and big bursts of chocolate inside the cookie.
- You can use a cookie scoop or ice cream scoop to shape the dough. This will affect how many cookies you get and cooking time if you use a larger scoop.
- The final step is to chill the dough, this lets everything relax and the butter firm up so the cookie doesn’t overspread when baked. It can also help develop the flavour of the cookie. Chill overnight for the best flavour (if you can resist the temptation 😂)
- Baking – the baking time is important to get the right texture of the cookies. Keep an eye on them and its always best to slightly underbake them, so they are crisp at the edges and chewy and just set in the middle.
Tips for Perfectly Sized Cookies
To make sure your cookies are perfectly sized, consistency in dough portions is key. Using a cookie scoop helps maintain equal size, resulting in even baking. It’s essential to space your dough on the baking sheet to prevent cookies from merging during baking. Consider the spread of the cookies – aim for a balance between thickness and width for the ideal size. Pay attention to baking time; slight adjustments can make a significant difference in the final size and texture. Experiment with different scoop sizes to achieve the perfect cookie-to-chip ratio in each bite. If you don’t have a cookie scoop, you can always use a tablespoon and roll the dough into balls. Happy baking!
Spread, Texture, and Flavour Problems
If you’re experiencing issues with the spread, texture, or flavor of your one-bowl chocolate chip cookies, here are some tips for addressing these problems:
- Spread: If your cookies are spreading too much during baking, try reducing the amount of butter or using a combination of baking soda and baking powder instead of just baking soda. This will help to control the spread.
- Texture: If your cookies are too soft or too crispy, try adjusting the amount of flour. Too much flour can result in a dry and crumbly texture, while too little can result in a flat and spread-out cookie.
- Flavour: If your cookies lack flavour, try adding a pinch of salt or a little extra vanilla extract to enhance the taste.
Variations
- Try adding different nuts like macadamia or walnuts for different flavours and textures to your cookies
- Add some white chocolate chips for a chocolate contrast
- Go for a tangy flavour profile by adding some dried fruits like apricots or cranberries
Frequently Asked Questions
Can I Use Different Types of Flour?
Yes, you can use different types of flour in your one-bowl chocolate chip cookies. All-purpose flour is the most common choice, but you can also experiment with whole wheat flour or gluten-free flour. Just keep in mind that different types of flour may yield slightly different textures and flavors.
How Do I Prevent My Cookies from Becoming Too Crispy?
To prevent your cookies from becoming too crispy, try reducing the baking time and/or the oven temperature slightly. This will help to retain more moisture in the cookies and result in a chewier texture. Also, make sure not to over-bake them.
Can These Cookies Be Made Vegan or Gluten-Free?
Yes, these cookies can be made vegan or gluten-free by using alternative ingredients. For a vegan version, you can use plant-based butter and an egg substitute. For a gluten-free version, you can use gluten-free flour and ensure that your other ingredients are also gluten-free. Happy baking!
Best Ways to Enhance Chocolate Flavour?
To enhance the chocolate flavour in your one-bowl chocolate chip cookies, you can add a few extra chocolate chips, a splash of vanilla extract, or a sprinkle of cocoa powder to the dough. You can also try using different types of chocolate, such as chopped chocolate bars, for a more intense flavour.
How Long Will These Cookies Stay Fresh?
When stored in an airtight container, these cookies will stay fresh for up to a week. However, for the best taste and texture, it’s ideal to enjoy them within the first few days. So grab a cookie and enjoy the freshness!
Tips for Doubling the Recipe
If you want to make a larger batch of one-bowl chocolate chip cookies, you can easily double the recipe. Simply double all the ingredients while maintaining the same ingredient ratios. Keep in mind that the baking time may need to be adjusted slightly for larger cookies.
This cookie dough freezes very well and you can freeze the dough once shaped into individual cookies. Do so on a baking tray then you can transfer the cookies to a ziplock back. This means you have a stash of cookies whenever you need them, just cook from frozen allowing an extra minute in the oven to get your cookie fix!
Watch How To Make Them
Other Sweet Treats to Try
One Bowl Chocolate Chip Cookies
Ingredients
- 170 g Plain Flour
- 120 g Brown Sugar
- 40 g Caster Sugar
- ½ tsp Bicarbonate of Soda (Baking Soda)
- 120 g Unsalted Butter
- 85 g Dark Chocolate
- 85 g Milk Chocolate
- 1 whole Large Egg
- ½ tsp salt
- 1 tsp Vanilla Extract
Instructions
- Add the two quantities of sugar and salt to a bowl and stir to combine
- Melt butter in a saucepan, gently stirring until brown and smells nutty and like caramel
- Add butter, whole egg and vanilla extract to sugar mixture and whisk together until thickened and paler and whisk leaves a trail
- Sift in the flour and bicarb
- Combine by folding mixture gently until a dough forms and flour is fully incorporated
- Fold in chocolate chunks evenly through the dough
- Chill for an hour minimum to 12 hours in fridge
- Preheat oven at 170C for at least 30 mins before baking
- Either using a cookie scoop or a spoon, roll dough into a ball between hands and place at equal distances apart on a baking tray to allow for spread.
- Bake for 15 minutes then remove from oven to rack to cool before eating
