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Easy, One-Bowl Chewy Chocolate Chip Cookies

Classic chocolate chip cookies with that sweet buttery flavor and packed with chocolate chips. They have a that chewy, soft center and perfect crisp edges.

These cookies are soft, but not cakey at all, and have an ultra chewy texture that goes perfect with the that crisp edge.


These are so easy to whip together, in just one bowl which means they are quick, easy and the cleanup is minimal.


The best part is,  you probably have most of these ingredients in you home already!


Look at that dough! Perfection <3


The best part... you can really add any kind of additions you like, to really customize these!


The brown sugar adds a caramely chew, while the white sugar gives us those perfect crispy golden brown edges. 



Start by beating together the butter and sugars.





Then beat in the vanilla and the eggs,


In goes the dry ingredients.


And beat it all together just until you have a nice dough. 


Then we go in with a spatula for the best part...


The chocolate chips!!!


You can also add chopped nuts or any type of additional mix-in you like. Just stir those little morsels in there and you have just made the best cookie dough ever!


Spoon balls of dough onto cookie sheet and pop in the fridge for a few hours or over night, allowing the dough to rest. Refrigerating the dough allows the flavors to develop and time for the dough to absorb the moisture for a flavorful, hydrated and firm dough yielding rich, golden brown cookies that bake up thicker and more evenly with a better consistency, and not too much spreading. 


 If you do not plan on making all of the cookies at once, you can wrap and freeze dough balls for later use. Cookie dough can be refrigerated for up to 48 hours or frozen to be used in smaller batches. I love freezing the dough so I can pop a few in the toaster oven, for fresh out of the oven, homemade cookies any time.

TIP: I like to add a few extra chocolate chips on top so they bake up nice and pretty.


Once the dough has chilled, bake until edges just start to turn golden brown.



 Enjoy or store at room temperature in an air tight container.



Chocolate Chip Cookies

Yield: about 2 dozen cookies* (Recipe can easily be doubled)
*Click here for a small-batch (8 cookie) version


Ingredients
  • 10 tablespoons (142) unsalted butter, melted
  • 2/3 cup (127g) packed dark brown sugar
  • 1/2 cup (96g) granulated white sugar 
  • 1 large egg, room temperature 
  • 1 1/2 teaspoons vanilla extract 
  • 1 3/4 cups + 2 tablespoons (225g) all-purpose flour, weighed or spooned and leveled
  • 1 teaspoon baking soda 
  • 1/2 teaspoon salt
  • 1 1/2 cups (9oz) semi-sweet chocolate chips 
  • 1/2 cup mix-in of your choice, optional (chopped nuts, chopped candy bar, toffee bits, dried fruit, M&M's/Reeses Pieces, etc.)


Directions
With an electric mixer, beat together the butter, brown sugar, and white sugar, in a large mixing bowl, on medium speed for about 3 minutes, until light and fluffy. Scrape down bottom and sides of bowl. Beat in the egg and vanilla. Add the flour, baking soda and salt. Beat together on low speed, just until incorporated. With a rubber spatula or wooden spoon, mix in chocolate chips and mix-ins of your choice. Scoop dough into balls, 3 tablespoons each. Cover, and refrigerate for at least 2 hours or up to 3 days. Dough balls may also be frozen for later use. 

When ready to bake, preheat oven to 350 degrees F. Place dough balls onto a baking sheet lined with parchment paper, 2 inches apartBake for about 9-12 minutes, until edges just start to turn golden brown. Do not over bake. Cool on baking sheet for 3-5 minutes, before transferring to a wire rack to cool completely. Serve immediately, or store at room temperature in an air tight container. 


Notes for perfect cookies
  • Browning, your melted butter is highly recommended. It adds an incredible caramel flavor to the cookies that makes them extra special.
  • Refrigerating the dough allows the flavors to develop and time for the dough to absorb the moisture for a flavorful, hydrated and firm dough yielding rich, golden brown cookies that bake up thicker with less spreading. 
  • If you do not plan on making all of the cookies at once, the unbaked cookie dough balls can be can be placed in a ziploc bag and refrigerated for up to 3 days or frozen for up to 3-4 months, to be baked in desired quantities. When baking cookie dough balls straight from the freezer, add about 1 minute to the baking time.
  • Baked cookies can be stored in an airtight container at room temperature for a few days or frozen for up to a few months.