The BEST (one bowl!) chocolate chip cookie recipe! No chilling required. Cause who has the patience for that?!

The Best Chocolate Chip Cookies

I can’t think of a better way to end out the year 2015 than with these cookies. This is probably the recipe that I make the most (and have memorized) but have never shared on the blog. Funny how that goes. I hesitated calling these the “best” but to me and my little family they simply are. All chocolate chip cookies are good, but this is our all time favorite, go-to recipe. A soft cookie filled with milk chocolate chips. I don’t mind semi sweet chocolate but my husband prefers milk, so we go with that. Our preferred chocolate chip is Ghiradelli. They are larger than your average milk chocolate chips and the flavor is creamy good. Just make sure you use a quality chocolate cause, YOLO. hehe.  My husband would almost always choose a plain chocolate chip cookie over anything. And I shared one of our favorites earlier this year but these are the ones I make most. When I get tired of these I’ll make the thick and chewy cookies for a while then switch back. The main difference in the 2 recipes is melted butter vs softened butter and whole egg vs 1 egg and 1 yolk. These cookies are soft and pretty much perfect. After a few years of trying slightly different versions, this is the winner in my book. I add a little cornstarch in with the flour for my special (secret) touch. But lets get real here, I have no secrets. If I love it, I share it. Probably why I started this blog really. I have a big mouth and like to talk, A LOT. (Just ask my husband, he is a great listener!) If the cornstarch seems weird, it’s not, promise! It’s kinda like using a little cake flour in the cookies (to make your own cake flour you add cornstarch to regular all-purpose flour). And I am a huge fan of cake flour in cookies.  It gives it a slightly different taste and texture that I love. So without using all cake flour (or having to buy it special just to make chocolate chip cookies) add in a little cornstarch to your cookies. You know those cookie recipes that have instant pudding powder in them? Well this is similar in the fact that instant pudding powder has cornstarch in it, but you aren’t adding in extra sugar and such.

So what are you waiting for? Hurry and make these cookies before you start eating all healthy for the new year. Go out with a bang 😉 Maybe I shouldn’t tell you these freeze well, I don’t want you mad at me for having cookies tempting you in the freezer when you are trying to eat better in the new year. But have you tried frozen cookies? So good. I love freezing cookies. Then you have them when you want need them! You can dip them in milk, warm them in the microwave or simply eat them cold. Man I love cookies. What is your favorite way to eat a cookie???

Something else I want to mention about this recipe. It requires ONE BOWL.  You can whip these up in no time. No need to sift the dry ingredients together. I just sprinkle them on top of the wet ingredients and mix it all together. I have made these probably a million times and it works just perfect. Well, not a million but A LOT 😉 So one bowl, no chilling, just a simple classic perfect chocolate chip cookie recipe. A few more reason why these cookies are THE BEST. Cause easy is better, am I right? Alright, enough about these cookies, go and make them already!

If you love chocolate chip cookies, check out these other recipes!

• The Best Big & Chewy Chocolate Chip Cookies
• Chewy Chocolate Chip Cookie BARS!
• Chocolate Chip Cookie DOUGH, oh ya 🙂
• Caramel Pretzel Chocolate Chip Cookies

KEEP IN TOUCH! You can follow me over on Instagram, Pinterest & Facebook. And if you make this recipe, I’d love to hear from you, leave a comment and rate the recipe below.

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The Best Chocolate Chip Cookies

The BEST (one bowl!) chocolate chip cookie recipe! No chilling required. These classic cookies are soft, thick and easy to make. You will make these over and over! Our family's favorite chocolate chip cookies.

Keyword: chocolate, cookie, dessert

Author: Adell

INGREDIENTS

• 1 cup butter (I use salted)
• 1 cup brown sugar
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tablespoon vanilla
• 3 cups flour (15 ounces) see note below
• 1 teaspoon baking soda
• 1 teaspoon salt (or sprinkle tops with flakey sea salt)
• 2 tablespoons corn startch
• 2 cups milk chocoalte chips (Ghirardelli or Guttiard)
• 1 cup semi-sweet chocolate chips (optional)

INSTRUCTIONS

1. Preheat your oven to 375 degrees. Line your cookie sheets with silpat mat if desired. Set aside.

2. To soften my butter, I just stick it in the microwave for 5-8 seconds. Flip it over and do another 5-8 seconds. You just want to soften it up a little, not melt it or make it too soft.

3. Place the butter in the bowl of a stand mixer & using the paddle attachment (or you can use a hand mixer) cream the butter and sugars together. Add the eggs & vanilla and mix just until creamy.

4. Sprinkle in the flour, cornstarch, baking soda & salt in the bowl, on top of the wet mixture. Mix until just combined. If the dough looks too wet, sprinkle in a little more flour with the chocolate chips.

5. Stir in the milk chocolate chips & semi-sweet (if using) I love this combo. But whatever combo you choose will work 🙂

6. Scoop into balls. My cookie scoop is 1½" in diameter or a #50. About 1.25 T. of dough. Place 12 dough balls on a cookie sheet about 2" apart and bake for 8-9 minutes, don't over bake! (I bake for 8 min.) If your cookie scoop is larger (a common size is #40 which is about 1.5 T. of dough) or you make bigger cookies, adjust the cooking time accordingly. (You will probably just need to bake a minute or so longer)

7. If the cookies spread at all during baking, I take a small metal spatula, turn it upside-down and gently push the edges around the cookie to from a perfect circle.

8. Store in an airtight container. They also freeze well.

Recipe Notes

• To soften my butter, I just stick it in the microwave for 5-8 seconds. Flip it over and do another 5-8 seconds. You just want to soften it up a little, not melt it or make it too soft.
• I use mexican vanilla blend. It is my favorite and I LOVE the flavor. If using vanilla extract, you may want to add less than a T. or to taste.
• I added the weight of the flour measurement because flour can a tricky. This dough is not wet. It is a thick dough. I have made these with 15 to 15.75 ounces of flour. If you don't have a kitchen scale thats ok. I don't weigh the flour every time I make cookies, just don't pack it in the cup when measuring. If your cookies are flat, you need to add a little more flour. I like a slightly puffy cookie.
• Every oven is slightly different. I have found that I prefer my cookies baked at a slightly higher temp for a shorter amount of time. Feel free to play around with baking times and temps but, for a soft cookie, don't over bake! If you have a convection oven, just bake them for 7-8 minutes at the same temperature. They will be slightly more brown on the bottom and edge. 
• A silpat mat or baking directly on an ungreased cookie sheet is my favorite way to bake cookies. I use parchment paper sometimes but the cookies spread (slightly) when baking on the parchment vs the silpat mat. The silpat also browns the bottom a little bit more than the parchment, which I like. 

*Recipe card updated with additional notes August 2019