One Bowl Easy Thin and Chewy Chocolate Chip Cookies

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. Jus t 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.

Highlights of this chocolate chip cookie recipe and why you’ll love it:

• 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 One Bowl Easy Thin and Chewy Chocolate Chip Cookies (with step by step instructions):

Let’s talk a little about how to make this chocolate chip cookie (The printable instructions are in the recipe card below.)

Quick overview:

• Combine dry ingredients in a separate bowl.
• 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 a separate mixing bowl combine dry ingredients, mix to combine.

2: In the bowl of a stand mixer, cream butter and sugars on high speed until light and fluffy.

3. 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.

If you like these thin and chewy chocolate chip cookies, you’ll love these other cookie recipes…

Salted Toffee Chocolate Chip Cookies

Small Batch Single Serve Chocolate Chip Cookie Recipe

Chewy Peanut Butter Oatmeal Chocolate Chip Cookies

Peanut & Pretzel Chocolate Chip Cookies

Tahini & Sea Salt Chocolate Chip Cookies

Short Cut Chocolate Chip Oreo Cookie Brownie Bars

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. Keep in your freezer stash for 3-4 months. Remove desired amount when needed, bake, and enjoy! You may even want to make a double batch!

Tools I used for this thin and chewy chocolate chip cookie recipe:

• 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 Notes & Ingredients 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.

If you’re a chocolate lover, you have to try these Rich Chocolate Espresso Muffins, Edible Cottage Cheese Chocolate Chip Cookie Dough, Small Batch Single Serve Chocolate Chip Cookie Recipe, or this Protein Packed Cottage Cheese Chocolate Pudding! 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!

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.