Description
These one-bowl chocolate chip cookies feature melty chocolate and chewy centers with crisp edges. Kids can measure ingredients, stir the dough, and scoop portions onto the baking sheet. The simple no-chill method takes about 25 minutes total including baking.
Cultural Background
Chocolate chip cookies originated in the United States in the 1930s at the Toll House Inn in Whitman, Massachusetts, where Ruth Graves Wakefield created the recipe by adding chopped chocolate to a butter cookie dough.[[1]](https://www.history.com/articles/history-chocolate-chip-cookie-toll-house)[[2]](https://www.mrsfields.com/blogs/blog/history-of-chocolate-chip-cookies) The treat gained national popularity through Nestlé's marketing deal with Wakefield, which included printing the recipe on chocolate packaging, and was further spread via care packages during World War II. It draws from earlier American cookie traditions and became an iconic homemade dessert representing comfort and family baking.
Recipe Info
PREP TIME: 10 minutes
COOK TIME: 12 minutes
TOTAL TIME: 22 minutes
SERVINGS: 12
DIFFICULTY: Easy
Ingredients
- 1/2 cup (113g) unsalted butter, softened to room temperature
- 1/2 cup (110g) packed light brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1 1/4 cups (156g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (170g) semi-sweet chocolate chips, plus extra for topping if desired
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper; this prevents sticking and promotes even browning.
- In a large mixing bowl, use a wooden spoon or spatula to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light, fluffy, and well combined, about 1-2 minutes of vigorous stirring; a child can help measure the sugars and stir.
- Add the egg and vanilla extract to the bowl and stir until fully incorporated and smooth, with no streaks of egg remaining.
- Sprinkle the flour, baking soda, and salt over the wet mixture; stir gently until just combined into a soft dough, being careful not to overmix to keep the cookies tender.
- Fold in the chocolate chips until evenly distributed throughout the dough; let kids help add and stir the chips.
- Using a cookie scoop or spoon, portion the dough into 12 equal balls (about 2 tablespoons each) and place them 2 inches apart on the prepared baking sheet; gently press a few extra chocolate chips on top of each ball for melty pockets.
- Bake for 10-12 minutes, until the edges are lightly golden and crisp but the centers still look slightly underdone and puffy for gooey texture; rotate the sheet halfway if needed for even baking.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely or enjoy warm; the centers will firm up slightly while remaining chewy.
Tips
- Use room-temperature butter and egg for the smoothest dough and best spread without chilling.
- Avoid overbaking to maintain the gooey centers; pull them when edges are set but centers are still soft.
- Substitute chocolate chunks or a mix of milk and dark chips for varied melty textures and flavor.
Nutrition
Calories: 180
Protein: 2g
Carbs: 23g
Fat: 9g