These one bowl easy thin and chewy chocolate chip cookies are soft, buttery, and studded with chocolate chips. These classic cookies combine brown sugar and granulated sugar and only require an hour of chilling but more is just fine. Just 10 pantry ingredients you’ve never been closer to freshly baked cookies! Perfect for the cookie lover in your life. Customize them as desired by adding in different kinds of chocolate, nuts, or chopped dried fruit.
If you are a chocolate fan you will also love these Oatmeal Chocolate Chunk Cookies, Salted Toffee Chocolate Chip Cookies, or these Peanut & Pretzel Chocolate Chip Cookies!
I have so many fun and delicious Dessert Recipes that you can count on for your next holiday, birthday, or family gathering.
Highlights of This Recipe
- Gooey center and crispy edges: this thin, chewy cookie has crisp edges and stays nice and gooey in the center. A sprinkle of flaky salt on top adds the perfect touch.
- Studded with chocolate: this is one mighty cookie, loaded with melty chocolate chips. I like to top my cookie with a few more chips before baking.
- 60 minute chill time: luckily this cookie only takes an hour to chill, so you can pop it in the oven in no time!
- Perfect for crowds: this recipe makes a great dessert options for crowds or parties, the cookies can easily be transported and everyone is sure to love them!
- Simple ingredients: this cookie is made with mostly pantry ingredients you already have on hand like all-purpose flour, brown sugar, granulated sugar, salt, baking soda, and chocolate chips. Softened butter, eggs, and vanilla are also common ingredients.
How to Make The Chocolate Chip Cookies
Let’s talk a little about how to make these One Bowl Easy Thin and Chewy Chocolate Chip Cookies (The printable instructions are in the recipe card below.)
Quick overview:
- Cream butter and sugars in a mixing bowl.
- Add in eggs and vanilla.
- Mix in dry ingredients and chocolate chips.
- Scoop, chill, bake, and enjoy.
1. In the bowl of a stand mixer, cream butter and sugars on high speed until light and fluffy.
2. Add in the eggs and vanilla extract. Mix to combine.
4. Add the dry ingredients into the wet ingredients, mix until just combined. Fold in chocolate chips.
5. Scoop cookie dough using a portion scoop to get even sized cookies, chill for an hour.
6. Place cookie dough on a lined baking sheet, 2-3 inches apart (I like to space as far apart as possible to cookies don’t spread into each other, this also gives you room to scoot the baked cookies into perfect circles).
7. Bake at 350 degrees F for 10-12 minutes until golden brown. Cookies will still be soft, let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Top with flaky sea salt if desired.
More Delicious From Scratch Cookie Recipes
If you like these thin and chewy chocolate chip cookies, you’ll be sure to love these other homemade cookies. From snickerdoodle, to Nutella, to oatmeal – the choices are endless! View all my Cookie Recipes for more inspiration.
- Nutella (Chocolate Hazelnut) Oatmeal Cookies Recipe – full of gooey, rich chocolate flavor!
- Classic Snickerdoodle Cookies – a soft and chewy cookies rolled in cinnamon sugar!
- Oatmeal Chocolate Chunk Cookies – chewy and decadent studded with oats and chocolate.
- Easy Soft & Chewy Oatmeal Raisin Cookies – with hints of cinnamon these are loaded with chewy raisins!
You Can Freeze This Cookie Dough
Simply make the cookie dough according to the recipe, scoop even sized amounts of dough onto a sheet pan and place in the freezer until hard. Transfer the cookie dough to an airtight container or freezer bag labeled with the date, type of cookie, and baking instructions (or reference back to this post for baking directions!). Keep in your freezer stash for 3-4 months. Remove desired cookie dough when needed, thaw, bake, and enjoy! You may even want to make a double batch!
Tools I Use For This Cookie Recipe
Chocolate chip cookies are a classic, I use the following tools for all of my cookie recipes!
- USA Pan Half Sheet Pan – my go-to sheet pans, these are truly non-stick and clean up nicely.
- Rubber Spatula – a must have! I like these because they don’t come apart so I don’t have to worry about water getting inside the spatula and causing mold.
- Pyrex Mixing Bowl Set – I love this set of nesting bowls. I use them for everything, Pyrex glass does not break easily so you can trust on these bowls for years, plus they come in 3 useful sizes and can be stacked!
- Portion Scoops – my go to for getting even sized cookies that bake perfectly each time!
Ingredient List & Substitutions
- Unsalted Butter: if using salted butter, omit adding more salt later in the recipe. Do not substitute margarine.
- Granulated white sugar: I do not recommend swapping any other type of sugar for this recipe. Other sugars can impact the dough differently and change how the cookie bakes and rises.
- Brown sugar: make sure to pack your brown sugar. Light or dark brown sugar works.
- Whole eggs: I like fresh pasture raised farm eggs if available, but any kind will work for this cookie. Let your eggs come to room temperature for this recipe, this helps the eggs incorporate better.
- Pure vanilla extract: use homemade or store-bought vanilla extract, almond extract can be added for additional flavor is desired.
- All-purpose flour: no substitution here, other types of flour will change the texture and affect baking differently.
- Chocolate chips: any kind of chocolate chips will work, semi-sweet, milk chocolate chips, dark chocolate chips, or white chocolate. Chopped chocolate bars work great as well.
Recipe FAQs:
Do I need to chill my cookie dough?
Yes, chilling cookie dough allows the fat to set up so the cookie doesn’t spread too thin. This dough only needs to chill for an hour, if you do not chill this dough – the cookies could spread into each other.
What type of chocolate is best in a cookie?
I like rich, dark chocolate chips or a roughly chopped up chocolate bar. But any type of chocolate would work from white chocolate chips, to mini chocolate chips and semi-sweet chocolate.
What is the best way to store leftover chocolate cookies?
Leftover cookies can be cooled completely, transferred to a airtight zip top bag or glass container and kept at room temperature for 4-5 days. See above instructions for freezing cookie dough.
If you’re a chocolate lover, you have to try these Chocolate Espresso Muffins, Edible Cottage Cheese Chocolate Chip Cookie Dough, Small Batch Single Serve Chocolate Chip Cookie, or this Protein Packed Cottage Cheese Chocolate Pudding!
A small batch chocolate chip cookies will be a new go to recipe when you don’t want to make an entire batch of cookies! Great for when you have a cookie craving or a late night sweet tooth.
Tips for Perfect Cookies
- Allow dough to chill this lets the fat set up so cookies do not spread too thin.
- If chilling dough overnight allow to come to room temperature before scooping for easier scooping.
- Do not overcrowd baking sheets allow ample space for these cookies to spread and not stick together. If the pan is overcrowded cookies with not turn out as intended.
- Start with less time and add baking time as needed so cookies stay chewy, I always recommend taking cookies out before you think they are done, they will continue to cook on the baking sheet.
- Use a round cookie cutter or lid to gently scoot warm cookies into perfect circles.
- Sprinkle with flaky sea salt while warm if desired, this adds the perfect sweet and salty combo.
One Bowl Thin & Chewy Chocolate Chip Cookies
Equipment
Ingredients
- 1 cup Unsalted butter, softened
- 3/4 cup Granulated white sugar
- 3/4 cup Brown Sugar, packed
- 2 whole Eggs, room temperature
- 1 tbsp Vanilla Extract
- 2 cups All-purpose flour
- 1/2 tsp Baking Soda
- 1/4 tsp Baking powder
- 1/2 tsp Salt
- 2 cups Semi-sweet chocolate chips
Instructions
- In the bowl of a stand or hand mixer fitted with a paddle attachment, cream the butter and sugars together until creamy, about 3-4 minutes. Add in the vanilla extract, and eggs, one at a time. Scrape down the sides of the bowl and mix until evenly incorporated.
- Slowly add the flour, baking soda, baking powder, and salt into the wet ingredients, mix on low until fully combined. Fold in the chocolate chips. Cover the dough and allow to chill for 60 minutes.
- Preheat oven to 350 degrees F, line a baking sheet with parchment paper, set aside.
- Using a 1 oz. portion scoop, scoop even sized scoops of dough and transfer onto the prepared baking sheet, leaving 2-3 inches between each cookie. Bake at 350 for 10-12 minutes until golden brown. The cookies will be soft, but will set up. Allow to cool slightly on the baking sheet then transfer to a wire rack to finish cooling. Store in an airtight container for up to a week!
Notes
Nutrition
Cant wait to make these today ! 🙂 giving out baked goods to family. Yours looked the best out of the thin chewy ones with the highest rating!
So happy to hear! If you like thin & chewy these are the ones. The edges can get a bit wonky, if you have a round cookie cutter or mason jar lid, you can gently scoot them into perfect circles after baking, while still warm!
Girl! These came out literally sooo good. I did half just like your recipe and then the second batch I added a little heath bar..they were both out of this world! #bestcookiesever #bakingqueen
Thank you for sharing, I’m so happy they turned out good! The heath bars were good idea!!
Great cookies!!! Actually the best I’ve ever had!! Thank you ?
Wow, thank you so much! Glad you enjoyed!
The best recipe!!!
Thank you so much!!