One Bowl Chocolate Chip Cookies

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These One Bowl Chocolate Chip Cookies are such a delightful treat that comes together easily. These decadent chocolate chunk cookies are soft and chewy in the middle with a crispy edge. The best part is, you only need to dirty one bowl to make them! No mixer needed!

Whether you need an afterschool snack or just as a mid-day pick-me-up, these one bowl chocolate chip cookies always hit the spot. Packed with chocolate chips and chunks with each bite, you'll want to make these cookies again and again. It’s the last chocolate chunk recipe you’ll ever need! These cookies will stay soft long after baking.

Overhead view of multiple one bowl chocolate chip cookies with one being torn in half.

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Why You'll Love This One Bowl Cookie Recipe
Ingredients You'll Need
How To Make This One Bowl Chocolate Chip Cookies Recipe
Tips and Notes
Storage Tips
Recipe
More Recipes You May Like

All you need is a bowl to make the chocolate chip cookie batter. You don't need a mixer, you don't need a separate bowl for dry and wet ingredients, and you don't need to do a zillion dishes!
These cookies are SO good. They're soft and chewy in the middle but golden and crispy on the outside. I can eat a whole dozen.
The use of both chocolate chips and chocolate chunks makes these cookies even more delightful! You can use one or another if you prefer, but I love using both!

Ingredients You'll Need

Ingredients needed to make one bowl chocolate chip cookies.

butter — I use salted butter. Make sure the butter is very soft or partially melted, so ensure it mixes with the sugar easily.
sugar — I use both white and brown sugar. White sugar adds structures to the cookies, whereas brown sugar gives the cookies a soft and chewy texture and a slight caramel note.
vanilla extract — I recommend using real vanilla extract and not artificial extract for the best flavour.
eggs — eggs add structure, leavening, color, and flavour to the chocolate chip cookies.
flour — I use all-purpose flour. Nothing fancy!
baking soda — make sure your baking soda is fresh to ensure your cookies rise. Expired baking soda will lead to flat cookies.
chocolate — the more, the merrier!!! I use both semi-sweet chocolate chunks and semi-sweet chocolate chips.

How To Make This One Bowl Chocolate Chip Cookies Recipe

Set of two photos showing sugars, butter, and vanilla extract mixed in a bowl.

In a large mixing bowl, combine the butter, brown sugar, white sugar, and vanilla.
Whisk until combined.

Set of two photos showing eggs and flour added to a bowl.

Add in the eggs and mix until smooth.
Sprinkle the flour over the wet ingredients, followed by the baking soda. If your baking soda is lumped up, sift it into the bowl through a fine mesh strainer. Switch to a large fork or wooden spoon, mix until a smooth dough comes together. If it does not pull away from the side of the bowl, add another tablespoon of flour and mix again.

Set of two photos showing chocolate chips and chunks mixed into the cookie batter.

Fold in chocolate chunks and chips, then chill the dough for at least 30 minutes.

Set of two photos showing the cookie dough placed on a lined sheet pan.

When the dough is completely chilled, scoop a 1 tablespoon size ball of dough and place it on the baking sheet. Scoop another ball and place it on top of the first one to create a “snowman” shape.
Press down lightly, so the bottom ball widens a bit. Top with a couple of chocolate chunks and chips. Repeat with remaining dough, leaving at least 2” space between dough snowmen.

Set of two photos showing how to make perfectly round cookies.

Bake for 9-11 minutes, or until cookies look mostly dry in the center, and golden brown around the edges.
As soon as the cookies come out of the oven, work very quickly and fill in blank spots with more chips and chunks if desired. Then take a bowl or coffee cup approximately 3.5” in diameter, place it over the cookie, and gently but quickly swirl in a circular motion for a few seconds while the cookie is piping hot. This will create a nice round cookie!
Allow the cookies to cool for 5 minutes on the baking sheet before removing them to a cooling rack to cool completely.

Overhead view of eight chocolate chip cookies on a cooling rack with chocolate chips scattered around.

Tips and Notes

Make sure you bring the eggs to room temperature to ensure they easily mix together. You can place the eggs in a bowl of warm tap water if they're cold.
Do not scoop your flour straight from the container. This will overpack your measuring cup and lead to dense cookies. Fluff the flour first and then spoon it into the measuring cup and level off the top without packing it down.
The egg can be added unbeaten, just be sure to incorporate it thoroughly!
If you don’t have chocolate chunks, feel free to just use chips. You can also roughly chop a good quality chocolate bar. I like Lindt or Ghirardelli.
For extra rich cookies, use 1 whole egg, and 1 yolk.
Try adding a tiny pinch of flaked sea salt while still piping hot.
The dough “snowman” shape helps to keep the cookies soft in the center! The bottom ball bakes first while the top ball is slowly melting. The result is perfectly crispy on the outside, and chewy in the middle. You can also use a cookie scoop and form the dough into a tall rectangle instead of the snowman stack, bake as directed. This method will yield similar results.
Do not overmix the dough or you'll end up with flat cookies.

A chocolate chip cookie with a bite taken out leaned up against a glass of milk.

Can I use different chocolate chips?

This recipe was developed using semisweet chocolate chips and chunks, which have the perfect balance of sweetness and bitterness. Feel free to use dark chocolate, milk, or a mixture!

What else can I add to cookies?

Try mixing in ¼ cup chopped pecans or walnuts, crushed pretzels, or swap out some of the chocolate chips for butterscotch or caramel chips for a different flavour.

Isn’t that a lot of vanilla extract?

Yes! The longer the dough chills in the fridge, the deeper the flavor gets, too. Lots of vanilla is what makes these cookies so delicious! Feel free to cut it back to 1 or two teaspoons, though.

My cookies spread too much, what did I do wrong?

The colder the dough is, the less it will spread, don’t skip chilling the dough.

Not enough flour can also make cookies spread too much. If the dough doesn’t pull away from the bowl, add a tablespoon of flour at a time until it does, up to two total.

Never bake the second batch of cookies on a hot baking sheet, always cool it down first. If you need it to cool quickly, stick it in the freezer for a couple of minutes.

I don’t have parchment paper, can I just put them on the pan?

Yes. You can bake the cookies on an ungreased sheet pan, but you may not be able to swirl them into shape after, and the bottoms make be darker.

Do I have to swirl the cookies under a cup or bowl?

Nope! They will still be perfectly delicious, with a unique shape.

Can I make half the amount of cookies?

This recipe halves well to make a small batch of just a few cookies!

Three one bowl chocolate chip cookies on a wire rack.

Storage Tips

Storing leftover cookies: Once the cookies are fully cooled, you can transfer them to an airtight container or bag for up to 3 days at room temperature or keep them a little longer in the fridge.
Freezing cookie dough: Freeze dough snowmen completely on a sheet pan. Wrap tightly, transfer to a plastic freezer bag, and keep frozen for up to 1 month. No need to thaw dough before baking, but it may need an extra minute or two of bake time.
Freezing baked cookies: You can freeze baked and cooled cookies by transferring them to a freezer-safe bag or container lined with wax or parchment paper. You can also tightly wrap them up with plastic. Freeze for up to 2 months.

Multiple chocolate chunk cookies on a parchment sheet.

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