Description

These easy chocolate chip cookies use a single bowl and a simple drop method to deliver classic, chewy results in under thirty minutes. Perfect for small batches, they offer a nostalgic, buttery flavor with minimal cleanup for busy bakers.

Ingredients

1/4 cup butter, softened
1/4 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg yolk
1 tsp vanilla extract
1/2 cup plus 2 tablespoons (85 grams) all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
2/3 cup chocolate chips

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Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, combine softened butter with brown and granulated sugars; beat for 2 to 3 minutes until light and fluffy.
Add the egg yolk and vanilla extract to the mixture and beat until smooth and glossy.
Move the wet mixture to one side of the bowl; add the flour, baking soda, and salt to the other side, stir the dry ingredients together, and then fold everything together until just combined.
Gently fold in the chocolate chips with a spatula.
Scoop the dough into 8 to 10 balls and place them on the prepared baking sheet with 2 inches of space between them.
Bake for 9 to 11 minutes until edges are light golden brown, then let them cool on the pan for at least 10 minutes to firm up.

Notes

For the chewiest texture, ensure you use only the egg yolk, as the white can make the cookies more cake-like. If you prefer a flatter, crisper cookie, press the dough balls down slightly with the back of a spoon before placing the tray in the oven.

Prep Time: 15 mins
Cook Time: 10 mins
Category: Dessert
Method: Baking
Cuisine: American