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Easy One-Bowl Chocolate Chip Cookies: Best No-Mixer Recipe

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These easy one-bowl chocolate chip cookies require no mixer and just a single bowl, delivering perfectly crispy edges and soft, chewy centers every time. Made with simple pantry ingredients, they’re ready in under 30 minutes and perfect for last-minute dessert emergencies.

Ingredients

Scale
  • 1 cup unsalted butter, melted and slightly cooled
  • ¾ cup granulated sugar
  • ¾ cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2¼ cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone mats.
  2. Melt the butter in a microwave-safe bowl in 20-second intervals, stirring between each, until just melted. Let it sit for 2-3 minutes to cool slightly.
  3. In your large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Stir with a wooden spoon until well combined and looks like wet sand, about 1 minute.
  4. Add the eggs and vanilla extract to the butter-sugar mixture. Stir vigorously until smooth and slightly lighter in color, about 30 seconds.
  5. Sprinkle the baking soda and salt over the wet mixture and stir to combine.
  6. Add the flour all at once. Stir gently at first, then increase to a steady, firm motion until the flour is fully incorporated. Do not overmix.
  7. Fold in the chocolate chips with a few final stirs. Reserve a handful to press onto dough balls for presentation if desired.
  8. Chill the dough for 10-15 minutes in the refrigerator (optional but recommended for better texture).
  9. Scoop rounded tablespoons of dough (about 1.5 tablespoons each) and place them 2 inches apart on the prepared baking sheets.
  10. Bake for 8-10 minutes, rotating the pans halfway through. Cookies are done when edges are golden brown and centers still look slightly soft.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For extra thick cookies, chill the dough for at least 30 minutes before baking. Don’t overmix the dough to avoid tough cookies. Pull cookies out when edges are golden and centers are still soft—they’ll continue to set on the hot pan. Store in an airtight container at room temperature for up to 5 days; add a slice of bread to keep them soft. Freeze baked cookies or dough balls for up to 3 months.

Nutrition

Keywords: chocolate chip cookies, one-bowl cookies, no-mixer cookies, easy cookies, homemade cookies, chewy cookies, crispy edge cookies

Find it online: https://rowanrecipes.com/easy-one-bowl-chocolate-chip-cookies-best-no-mixer-recipe/