Rating: 4.73
(18)

One Bowl Easy Thin and Chewy Chocolate Chip Cookies

By Rachel
April 4, 2023

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.

fresh baked cookies torn in half

Quick steps:

  • Cream softened butter and sugars
  • Mix in the eggs and vanilla extract
  • Add in dry ingredients
  • Mix on low to combine
  • Fold in chocolate chips
  • Chill for 60 minutes
  • Scoop using a portion scoop, roll into cookie dough balls
  • Bake and cool on a wire rack

Simple ingredients make up these easy one bowl thin and chewy chocolate cookies!

Variations:

  • Mix in white chocolate chips or dark chocolate chunks
  • Fold in chopped nuts like walnuts or pecans
  • Use as cookie sandwiches
  • Swirl in Nutella or peanut butter

First Steps:

  • Combine dry ingredients
  • Cream butter and sugars
  • Add in eggs and vanilla
  • Mix in dry ingredients

Highlights of these chewy chocolate chip cookies:

  • Thin chocolate chip cookies
  • Crisp edges
  • Chewy cookie
  • Studded with milk chocolate
  • Easy recipe
  • 60 minute chill time
  • Soft cookies

Use a portion scoop to get perfectly sized cookies that bake evenly each time!

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

Salted Toffee Chocolate Chip Cookies

Chewy Peanut Butter Oatmeal Chocolate Chip Cookies

Peanut & Pretzel Chocolate Chip Cookies

Tahini & Sea Salt Chocolate Chip Cookies

Cranberry Dark Chocolate Chip Cookies

fresh baked cookies torn in half

These cookies have a soft, chewy texture and are thin with slightly crispy edges.

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 6-8 months. Remove desired amount when needed, bake, and enjoy! You may even want to make a double batch!

Tools I used for this recipe one bowl cookie recipe:

  • USA Pan Half Sheet Pan ā€“ my go-to sheet pans, these are truly non-stick and clean up nicely.
  • KitchenAid 6 Qt. Stand Mixer ā€“ I always recommend a stand mixer as it saves time and helps to keep baked goods consistent.
  • Rubber Spatula ā€“ a must for any home baker! Perfect for scrapping cookie dough out of the mixing bowl.
  • Portion Scoops ā€“ my go to for getting even sized cookies that bake perfectly each time!

Grocery store list for the one bowl thin and chewy chocolate chip cookies:

  • Unsalted Butter, softened
  • Granulated white sugar
  • Brown sugar (light or dark brown sugar works)
  • Large whole eggs, room temperature
  • Vanilla extract
  • All-purpose flour
  • Baking powder
  • Baking soda
  • Kosher salt
  • Chocolate chips (can use milk chocolate, dark chocolate, or semi sweet chocolate chips or chopped semi-sweet chocolate)

Allow dough to chill for an hour so these chewy cookies spread but not to thin! Before baking top with extra chocolate for that gooey chocolate puddle look.

Pro 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
  • Start with less time and add baking time as needed so cookies stay chewy
  • Use a round cookie cutter or lid to gently scoot warm cookies into perfect circles
  • Sprinkle with sea salt while warm if desired

Instructions for these easy chocolate chip cookies:

  • 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.
  • In a small mixing bowl combine the flour, baking soda, baking powder, and salt. Stir to combine. Slowly add the dry ingredients 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!

Recipe Notes:

*If cookies spread too much, use a round cookie cutter to gently scoot the cookies into perfect circles while still warm.

cookie on a cooling rack with chocolate chips and a glass of milk

Thin & Chewy Chocolate Chip Cookies

4.73 from 18 votes
Servings 24 Cookies
Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 1 hour
Total Time 1 hour 27 minutes

Equipment

  • 1 oz. portion scoop

Ingredients
 
 

  • 1 cup Unsalted butter, softened
  • 3/4 cup Granulated Sugar
  • 3/4 cup Brown Sugar, packed
  • 2 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.
  • In a small mixing bowl combine the flour, baking soda, baking powder, and salt. Stir to combine. Slowly add the dry ingredients 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

*If cookies spread too much, use a round cookie cutter to gently scoot the cookies into perfect circles while still warm.

Nutrition

Serving: 1cookieCalories: 285kcalCarbohydrates: 38gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 35mgSodium: 89mgPotassium: 129mgFiber: 1gSugar: 28gVitamin A: 264IUCalcium: 33mgIron: 2mg
Author: The Hearty Life
Calories: 285kcal
Cost: $
Course: Dessert
Keyword: chocolate chip cookies, Cookies, Dessert

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @theheartylife on Instagram and hashtag it #theheartylife.

cookies on a cooling rack with a glass of milk

Did you make this recipe?

I would love to see it! Take a picture and post to Instagram with the tag @theheartylife and the hashtag #theheartylife – You can also leave me a question or comment below! If you’ve tried this recipe, feel free to give it a star rating on the recipe above.

Join the Conversation

  1. Julie skeen says:

    Cant wait to make these today ! šŸ™‚ giving out baked goods to family. Yours looked the best out of the thin chewy ones with the highest rating!

    1. Rachel Author says:

      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!

  2. 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

    1. Rachel Author says:

      Thank you for sharing, Iā€™m so happy they turned out good! The heath bars were good idea!!

  3. Cynthia Dickerson says:

    5 stars
    Great cookies!!! Actually the best I’ve ever had!! Thank you ?

    1. Rachel Author says:

      Wow, thank you so much! Glad you enjoyed!

  4. 5 stars
    The best recipe!!!

    1. Rachel Author says:

      Thank you so much!!

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