Hi everyone! Guess what I stumbled upon the other day? This one Bowl Chocolate Chip Cookies. An old gem from more than 15 years ago, tucked away in my high school hospitality (similar to home economics) class notes. This isnât just any recipe; itâs the one we used to learn baking basics and the same one sold at our school cafeteria.
Whatâs so special about it? Well, itâs incredibly easy â perfect for kids or beginners who’ve never baked before. Yet, itâs so delicious that people were happy to pay for these cookies. And the best part? You only need one bowl to whip them up!
Also, I know I already posted a recipe for chocolate chip cookie bars. But that recipe is the one I make when I have a surplus of egg yolks. My everyday easy recipe is actually this one over here.
Ingredients and Substitutions:
- All-Purpose Flour: I usually use unbleached but you can use bleached if you prefer. I haven’t tried this with any other kind of flour.
- Baking Soda: Not the same as baking powder! Don’t substitute this with anything else.
- Salt: a pinch of salt its always a nice addition to desserts
- Chocolate Chips: Use semi-sweet for the classic taste. Feel free to use dark or milk chocolate based on your preference.
- Sugar: Regular white granulated sugar for sweetness.
- Brown Sugar: Adds moisture and a deeper flavor. Light or dark brown sugar can be used.
- Margarine or Butter: The original recipe asked for margarine, at home I always use butter.
- Large Eggs: Binds everything together.
- Vanilla Extract: Pure vanilla extract is best, but imitation works too.
Method:
- In one bowl, make a paste with the sugars and margarine.
- Add the eggs and vanilla, and combine well.
- Mix in the dry ingredients (flour, baking soda, salt).
- Stir in the chocolate chips.
- Use an ice cream scoop to portion out the dough and make all the cookies the same size. Place them on a baking sheet line with parchments paper. The cookies need room to spread out. I bake 6 at a time on a baking sheet.
- At school we used to bake these right away and it was always fine. At home, however, I have found that chilling the dough for just a little bit its the best way to guarantee the cookies won’t spread too much.
That’s it! Super simple and delicious.
This here was a batch that I had frozen. I let them thaw on top of my oven while I preheated the oven. They didn’t thaw completely, just enough so I could add some chocolate chips on top for decorations purposes.
Storage:
- Room Temperature: Keep the cookies in an airtight container at room temperature for up to a week. They stay fresh and chewy.
- Freezing: To freeze the cookie dough, scoop it into balls, place them on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. Bake from frozen, adding a couple of extra minutes to the baking time. (I do this all the time! Who doesn’t love having ready to bake cookies ready in their freezer?!?)
One Bowl Chocolate Chip Cookies
Easy one-bowl chocolate chip cookies from a high school recipe. Perfect for beginners and delicious enough to sell.
Equipment
- baking tray
- parchment paper or silicone baking mat
Ingredients
- 1/2 cup sugar
- 1 cup brown sugar
- 1 cup butter or margarine
- 2 eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup bittersweet chocolate chips + 1/4 cup for decoration
Instructions
- Preheat oven to 375°F. Line baking sheets with parchment paper or a silicone baking mat.
- In a large bowl, mix butter, white sugar, and brown sugar until smooth.
- Add eggs and vanilla, and combine well.
- Add flour, baking soda, and salt. Stir until just combined.
- Fold in 1 cup of chocolate chips.
- Scoop dough using an ice scream scoop onto prepared baking sheets, spacing 2 inches apart. I like to add 6 cookies per baking sheet only. Optionally, add a few extra chocolate chips on top of each cookie for decoration.
- Chill the cookie dough balls in the refrigerator for at least 30 minutes or in your fridge for 10 minutes.
- Bake for 12 minutes, or, until edges are lightly golden. Centers will look slightly underbaked but will set as they cool.
- Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Video
Notes
*Please note that calories provided are only an estimate
Troubleshooting:
- Cookies Spreading Too Much
- Chill the Dough: After mixing your cookie dough, let it chill in the refrigerator for at least 30 minutes or in the freezer for 10-15 minutes. Cold dough spreads less in the oven.
- Use Proper Flour Measurement: Too little flour can cause cookies to spread. If youâre using cups, spoon the flour into the cup and level it off with a knife.
- Use Cool Baking Sheets: Ensure your baking sheets are completely cool before placing new batches of cookie dough on them. Warm baking sheets can cause the dough to start melting before it even goes into the oven.
- Use Parchment Paper or Silicone Baking Mats: Greasing the baking sheet can make the cookies spread too much. Instead, use parchment paper or silicone baking mats for a non-stick surface without extra grease.
- Check Oven Temperature: Make sure your oven is at the correct temperature. An oven thermometer can help ensure accuracy. Too low a temperature can cause cookies to spread more than they should.
- Baking Sheet Size and Spacing: Make sure to leave enough space between cookie dough balls on the baking sheet, typically about 2 inches apart. Overcrowding can cause cookies to merge and spread unevenly.
- Too Dry or Crumbly: Ensure you’re not overbaking them. They should be just set and lightly golden on the edges.
FAQ:
- Can I use butter instead of margarine? Yes, butter can be used for a richer flavor.
- Can I add nuts or other mix-ins? Absolutely! Feel free to add your favorite nuts, dried fruit, or even candy pieces.
- How long can I freeze the dough? The cookie dough can be frozen for up to 3 months. Just bake from frozen for convenience.
so yummy!