Seriously, the easiest chocolate chip cookies I've ever made. Melted butter, one bowl, no mixer, no chilling. Phenomenal soft and chewy cookies, every time.
Prep Time 15minutes
Cook Time 10minutes
Total Time 25minutes
½cupunsalted butter(113g; 1 stick)
½cupbrown sugar, packed(100g)
¼cupgranulated (white) sugar(50g)
1largeegg(cold or room temperature, both are fine)
½teaspoon baking soda
1 ½cupsall-purpose flour(188g - see notes below on how to measure flour correctly without a scale)
½cupchocolate chips(85g; more if desired)
Coarse sea salt, for sprinkling(optional)
Preheat your oven to 350 degrees F. Line two cookie sheets with parchment paper.
In a large microwave-safe bowl (or a small saucepan on the stove), heat the butter until just melted. Whisk in the two sugars until thoroughly combined (I like to use a fork as my whisk). Let the mixture cool for a minute, then whisk in the egg and vanilla extract until smooth.
Sprinkle the baking soda and salt over top of the mixture and stir in, then add the flour and stir it in until fully combined and a smooth dough is formed. Fold in the chocolate chips.
Drop the dough by rounded tablespoons (if you have it, a #40 tablespoon cookie scoop is perfect for this) onto cookie sheets, about 2 inches apart. The dough should make approximately 20 cookies worth.
If desired, sprinkle additional coarse sea salt over top of the cookies (you can also do this after they're baked). Bake for 9-10 minutes. NOTE: the cookies will look underdone, but they'll firm up as they sit.
Let cookies cool on sheet for at least 5 minutes, then cool completely on a rack. Store, tightly covered, at room temperature for up to 5 days.
Recipe adapted from my sea salt chocolate chip cookies.Note on measuring flour: for best results, please either weigh your flour or make sure you use the "spoon and level" method for measuring flour, rather than using your measuring cup to scoop flour directly from the bag. The spoon and level method produces a lighter cup of flour, while scooping from the bag produces a packed, heavier cup that will prevent the cookies from spreading as they should. See my notes above the recipe!Freezing cookies and cookie dough: baked cookies can be frozen, tightly wrapped in plastic and stored in a freezer bag, for up to 3 months. Simply thaw at room temperature for an hour or heat in the microwave for 30 seconds to serve. Cookie dough can also be frozen and baked later: scoop dough onto a flat surface like a plate or baking sheet, and place in the freezer for an hour. Then store frozen cookie dough balls in a freezer-safe bag to be baked whenever cookie cravings strike! Bake from frozen for 12 minutes at 350 degrees F, or 14 minutes if you like them crispy on the edges.If you want to double the recipe: I recommend making two separate batches, rather than doubling the ingredients in one bowl. The reason for this is that if you double the ingredients in one bowl, you're doubling the volume but not the surface area, which means more heat will be retained by the batter and you'll have flat, spread-out cookies. For this reason, I recommend making two separate batches, but if you must double everything in one bowl, I would recommend chilling the dough for at least an hour before scooping.
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