One Bowl Chocolate Chip Cookies

So you’re craving something warm, gooey, chocolatey, and seriously delicious, but the thought of washing a mountain of dishes afterward makes you want to crawl into a hole? Friend, I hear you. And I’m here to save your precious dishpan hands with the holy grail of dessert recipes: One Bowl Chocolate Chip Cookies. Yes, ONE BOWL. You’re welcome. Let’s get baking!

Why This Recipe is Awesome

Look, I’m no Michelin-star chef, and if I can nail these bad boys, so can you. This recipe is practically magic. It’s **idiot-proof**, uses ingredients you probably already have lurking in your pantry, and—the best part—the cleanup is so minimal you’ll wonder if you even cooked at all. It’s the culinary equivalent of hitting the snooze button on your responsibilities. Plus, fresh-baked cookies in under an hour? You’re basically a superhero.

Ingredients You’ll Need

• 1/2 cup (1 stick) unsalted butter, melted: Because butter makes everything better, duh. And melted means less work for you.
• 1/2 cup granulated sugar: The classic sweet stuff.
• 1/4 cup packed light brown sugar: For that lovely chewiness and molasses hug.
• 1 large egg: Your binder, your friend. Room temp if you’re feeling fancy, straight from the fridge if you’re living life on the edge.
• 1 teaspoon vanilla extract: Don’t skimp on this! It’s the secret sauce of deliciousness.
• 1 1/4 cups all-purpose flour: The foundation of your cookie empire.
• 1/2 teaspoon baking soda: The lift your cookies need to be fluffy, not flat.
• 1/4 teaspoon salt: Balances all that sweetness and makes the chocolate pop. Don’t skip it!
• 1 cup chocolate chips (or chunks!): Your destiny. Milk, semi-sweet, dark – choose your fighter!

Step-by-Step Instructions

1. Preheat Your Oven & Prep Your Pan: Get that oven up to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat. This saves scrubbing later, trust me.
2. Melt the Butter & Combine Sugars: Grab your biggest bowl (the ‘one bowl’ hero!). Melt your butter in it (microwave or stovetop, whatever). Stir in both granulated and brown sugars until they’re nice and combined. No lumps, please.
3. Add Wet Ingredients: Crack in your egg and add the vanilla extract. Whisk ’em good until everything looks smooth and happy. You’re building a foundation of flavor here!
4. Dry Ingredients Unite: Sprinkle in your flour, baking soda, and salt directly into the same bowl. Mix with a spoon or spatula until *just* combined. **Don’t overmix!** Overmixing leads to tough cookies, and nobody wants a tough cookie.
5. Fold in the Chocolate: Now for the fun part! Gently fold in your glorious chocolate chips. Make sure they’re evenly distributed so every bite is a chocolatey dream.
6. Scoop & Bake: Drop rounded tablespoons of dough onto your prepared baking sheet. Leave a little space between them; they like their personal bubble.
7. Watch the Magic Happen: Bake for 8-10 minutes, or until the edges are golden brown and the centers still look gloriously soft. **Don’t overbake!** Underbaked is better than overbaked for chewy cookies.
8. Cool (if you can wait): Let them cool on the baking sheet for a few minutes before transferring them to a wire rack. Or, if you’re like me, eat one (or three) straight off the sheet. **Safety first, though – hot chocolate can be spicy!**

Common Mistakes to Avoid

• Overmixing the Dough: Seriously, I said it once, I’ll say it again. Once the flour is incorporated, stop mixing! You’re making cookies, not brick.
• Skipping the Salt: “It’s just a tiny bit!” you think. Nope. Salt is crucial for balancing sweetness and enhancing flavor. Don’t be a hero, add the salt.
• Not Using Parchment Paper: You think you’re saving time, but you’re actually signing up for a sticky, burnt-on mess. **Parchment paper is your friend.**
• Baking on a Hot Sheet: If you’ve just pulled a batch and are going for round two, let your baking sheet cool down or grab a fresh one. Dough on a hot sheet spreads too fast and makes flat, sad cookies.
• Being Impatient: Cookies need a few minutes to set up after coming out of the oven. If you try to move them too soon, they’ll crumble like your last diet attempt.

Alternatives & Substitutions

• Butter Battle: Can’t do dairy? Try a plant-based butter alternative. While I’m a firm believer in the magic of real butter, some plant-based options are pretty darn good these days.
• Sugar Swap: Feeling adventurous? You can play with the sugar ratios a bit. More brown sugar for chewier cookies, more white sugar for crispier edges. But **don’t omit sugar** entirely unless you’re making a different recipe.
• Flour Power: All-purpose is the go-to, but you could try a 1:1 gluten-free flour blend if needed. Just be aware the texture might be slightly different.
• Chocolate Chip Chaos: Not a fan of semi-sweet? Go dark, go milk, go white chocolate! Throw in some chopped nuts (walnuts or pecans are divine) or even a sprinkle of sea salt on top before baking for an extra gourmet touch.

FAQ (Frequently Asked Questions)

• “My cookies came out flat, what gives?” Ah, the dreaded flat cookie! Usually, it’s because your butter was too warm when you mixed it with the sugars, or your baking soda isn’t fresh. Also, make sure your oven isn’t running too hot!
• “Can I chill the dough?” Absolutely! Chilling the dough for at least 30 minutes (or up to 2-3 days) can result in richer flavor and a thicker, chewier cookie. It’s not *necessary* for this recipe, but it definitely elevates them.
• “How do I store these masterpieces?” Keep ’em in an airtight container at room temperature for up to 3-4 days. If they last that long, you’re stronger than I am.
• “Can I use margarine instead of butter?” Well, technically yes, but why hurt your soul like that? Butter provides a depth of flavor and texture that margarine just can’t replicate. If you *must*, use a high-quality margarine, but my heart will ache a little for you.
• “What if I don’t have brown sugar?” You *can* use all granulated sugar, but your cookies will be a bit crispier and less chewy. FYI, if you’re really in a pinch, you can make your own brown sugar by mixing a tablespoon of molasses into a cup of granulated sugar. **Pro tip!**
• “Are these cookies good for sharing?” Are you kidding? These are *designed* for sharing… or for hoarding. Your call, no judgment here.

Final Thoughts

There you have it, folks! Your new go-to recipe for when that cookie craving hits, but your motivation is on vacation. These One Bowl Chocolate Chip Cookies are a testament to delicious simplicity. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Seriously, go make ’em. And maybe send me one? Just kidding… mostly. Enjoy every single chocolatey bite!